There are many options for combining textures and flavors in a tart depending on the type of tart shell and the filling you choose to use. We'll make a buttery fruit tart and a creamy chocolate ganache tart using sweet pâte sucrée. We'll use flaky pâte brisée to make a leek and gruyere quiche.

Everyone loves meatballs— whether as a hearty dinner or a savory snack. Impress your friends and family by learning how to make meatballs three ways— traditional Italian meatballs in tomato sauce, turkey meatballs with chimichurri and a Chinese-inspired meatball that is perfect over rice or as a tasty appetizer.

This is a twist on everyone's favorite carrot cake. Wow your family and friends with this rolled carrot cake filled and topped with classic cream cheese frosting. This is a hands-on class and everyone will go home with a completed cake.

Learn to make traditional Vietnamese favorites. Linh will take you step-by-step, including getting the right ingredients, to recreate these wonderful dishes at home.
Coconut Chicken Curry (CA RI GA): the best chicken curry recipe ever, with tender chicken, yellow curry, lemongrass, onion, fried sweet potatoes and carrots.
Summer Rolls (Gòi cuõn): spring roll or cold fresh roll consisting of pork or egg, shrimp, basil, cilantro, lettuce, cucumber, pickled carrots and rice noodle wrapped with rice paper and served with a sweet and sour dipping sauce called Nuoc Cham. The sauce can be the key of the dish.

Use semi-homemade ingredients to prepare a special meal that feels like a visit to the Arabian Peninsula! Flavorful roast chicken, savory rice, a versatile tomato and eggplant side dish, and all the fixings to make it a meal to remember, including a special traditional dessert.

Learn to make traditional Vietnamese favorites. Linh will take you step-by-step, including getting the right ingredients, to recreate these wonderful dishes at home.
Shrimp Pineapple Fried Rice: with a tropical twist from the pineapple, in addition to vegetables, this special fried rice has a delicious flavor combination of savory, sweet and spicy. It is simple to make and so delicious! Serve it in hollowed-out pineapples for a beautiful presentation, and it will be a hit at your table!
Sizzling Pancake (Bánh xè): named for the loud sizzling sound it makes when the rice batter is poured into the hot skillet, this savory fried pancake is made of rice flour, water, and turmeric powder, coconut milk or beer. It is then stuffed and served vegetarian or with meat.

This versatile and elegant meal is meant to be enjoyed in any season. We'll start with a potato and leek soup topped with crumbled prosciutto, followed by pan roasted filet of beef served over a bed of spinach. Top it all off with angel food cake with cascading fresh fruit and homemade amaretto whipped cream.

Create a trendy dessert that can be customized for any occasion. This class is a combination of hands-on and demonstration. You will learn how to make a French shortbread cookie known as a sablé, and swiss meringue buttercream. You will decorate your cookie cream tart with seasonal fruits, cookies and decorations.

It's a Prosecco Party! Just in time for the many spring celebrations, come to our prosecco and petite plates evening, where we will sample this versatile and less expensive effervescent option. We will set up a prosecco bar and learn to prepare a selection of hors d'oeuvres that are designed specifically to enhance the prosecco experience, including chicken sliders, roasted red pepper dip, bacon pecans and a special fruit appetizer with a beautiful presentation.

Get hands-on learning to make both traditional hot-water dough for Potsticker dumplings (Jiaozi) and Dim Sum with Wonton wrappers. Fillings include juicy pork and Napa cabbage or succulent shrimp and pork. We'll steam (Siu Mei or Shumai), pan-fry (Potstickers), and boil (Siu Gow and Wonton). You'll be surprised to find out how easy it is to make delicious Dim Sum.

In this class we'll make the dough used for cream puffs and éclairs— crisp on the outside, soft and airy on the inside. We'll fill the cream puffs with classic vanilla pastry cream, and the éclairs with rich chocolate pastry cream topped with chocolate glaze.

Explore Mediterranean cuisine by learning how to prepare some of the small plates (also called tapas, antipasti or meze) that are traditionally served throughout the region. Angela will demonstrate how to create an easy-to-master vegetarian menu that includes: hummus, roasted eggplant dip, tapenade, warm feta dip, chili-honey glazed eggplant... and more!

Grilling and barbecuing/smoking are terms that are often used interchangeably, but they're not the same thing. This presentation will explain the differences, along with the tools and techniques required to produce great BBQ, including: types of BBQs/Smokers, fuels, fire starting and maintaining temperature. Learn the mechanics of smoking, the preparation of various meats, as well as the essentials of creating sauces and rubs.
NOTE: No actual cooking will take place in the class.

This is a great dessert as we move into the warmer months. In this hands-on class you will learn to make an espresso no-bake cheesecake with a chocolate cookie crust and a swiss meringue topping. Everyone will go home with their own cheesecake

Learn how to cook fish with ease and confidence for crowd-pleasing results! This class will feature grilled fish recipes that can also be prepared indoors. You will learn to make grilled tuna with ginger and garlic, cod wrapped in prosciutto, marinated swordfish steaks, and sesame ginger salmon that was Wendy's featured recipe in Westchester Magazine. Weather permitting, parts of this class will take place outdoors by the grill, so please dress accordingly.