|
-
-
THIS CLASS IS FULL. Please click the "Add to Waitlist" button below. .png) **Unless otherwise specified, to be eligible for a free class during our Open House, you may only register for a class with an instructor you have not taken before.** REGISTRATION IS REQUIRED.
Ideal for “on-the-go” and any time-of-day snacks, these fun bites are filled with whole food ingredients that are rich in protein, fiber, and healthy fats from nuts and seeds–a combination of macronutrients that helps keep you feeling energized. Join us to learn how to make “No Bake” Snack Bites and explore the nutritional value of their ingredients, which can become your daily pantry staples. Gluten Free, Dairy Free
- Date Energy Bites
- Oatmeal Chocolate Chip Bites
- Pumpkin Spice Bites
Marcella is teaching the following classes this fall:
PLEASE NOTE:
- Registration is Required.
- Open House classes are full-length classes. Please only register if you can attend for the entire time.
- To be eligible for a free class during our Open House, you may only register for a class with an instructor you have not taken before.
|
|
|
|
|
-
-
Dates: 9/25/2026 - 9/25/2026
Rain date: Saturday, 9/26/2026
Day of the Week: F
Number of Sessions: 1
Time: 5:00 PM - 8:00 PM
Fee: $80.00
Instructor: Frank Bosketti
Building: Frank Bosketti's Home
Address: Bronxville, NY 10708
Email this class to a friend
 Learn how to make authentic Neapolitan pizza using a backyard pizza oven while enjoying an Italian antipasto and sparkling water in Frank Bosketti’s backyard. In this hands-on class, you will make your own dough, knead it, shape it, and prepare toppings to make the Neapolitan classics - Pizza Marinara, Pizza Margherita, and Pizza Soppresatta, or create your own masterpiece from a variety of toppings for you to choose from. Bake your pizza in wood-fired or gas-fired pizza ovens and learn proper oven management and temperature control to achieve that signature charred crust and perfectly melted toppings. You will learn how to launch, bake, rotate, and extract the pizza from the oven for a perfectly cooked pizza (in less than 2 minutes). Relax and enjoy your own pizza masterpiece, then take home the recipes and some pizza dough to continue your pizza-making adventure at home. Bring your apron, appetite, and some wine if you like. No backyard oven? No problem, Frank also covers how to convert your home oven into an impressive pizza oven. PLEASE NOTE: This class will be held at a private home. Registered students will receive the address and any other necessary information a few days before the class. Please check your email and spam folder.
|
|
|
|
-
-
 Pull up a stool, pour yourself a glass, and let's cook something easy and beautiful together.
Tonight we're making acqua pazza—"crazy water" in Italian—a simple simmered fish dish straight from the Amalfi Coast, where seafood lands on the table almost every day. The name comes from the old Neapolitan fishermen, who used to poach the day's catch right in seawater, letting the sea itself do the seasoning. It's humble, sun-drenched cooking at its finest.
The secret tonight is fresh late-summer tomatoes, picked at their peak—sweet, jammy, and bursting with flavor. They're the heart of this dish, and the reason it tastes like the Italian coast in a single bite.
Best of all, it's easy enough for a weeknight. A few honest ingredients, one pan, and a little patience—that's all it takes. Stick around and I'll show you how it all comes together with a great glass of italian Vermentino.
So tie on your apron and meet me at the stove. This is going to be a great night.
PLEASE NOTE:
- This class will be held at a private home. Registered students will receive the address and any other necessary information a few days before the class. Please check your email and spam folder.
- Bring your favorite knife to participate in this hands-on cooking class.
|
|
|
|
-
-
 Join Chef Amy for this hands-on cooking class filled with bold spices, vibrant flavors, and comforting dishes inspired by Indian home cooking.
Recipes on the menu are:
- Chicken Saag
- Aloo Gobi (potato and cauliflower)
- Coconut Curry Shrimp
- Kerala Style Beef Fry
- Butter Chicken
Take a look at some pictures from Amy Rosen's past classes here.
|
|
|
|
-
-
 Discover the rich diversity and vibrant character of Spanish wine in this engaging tasting experience. From the elegant reds of Rioja to the bold expressions of Ribera del Duero, the crisp whites of Rías Baixas, and the sparkling delights of Catalonia, this class explores the regions, grape varieties, and traditions that have made Spain one of the world's most exciting wine-producing countries.
Guests will taste a curated selection of wines while learning about Spain’s unique terroirs, indigenous grapes such as Tempranillo, Albariño, and Garnacha, and the winemaking techniques that shape their distinctive styles. Whether you're a seasoned wine enthusiast or just beginning your wine journey, this class offers an enjoyable and approachable introduction to the flavors, history, and culture of Spain.
Raise a glass and experience the passion, heritage, and artistry that make Spanish wines truly unforgettable.
|
|
|
|
|
|
-
-
 There’s much more to pumpkin than just pie! In this class, you'll learn how to transform your fall décor into delicious, mostly savory dishes. We will cover how to break down and cook a whole pumpkin, including its seeds. You'll discover when to peel the pumpkin and when it's not necessary, as well as how to distinguish between different varieties of pumpkins and squash to choose the right one for your recipe.
We'll explore the history of pumpkins in North American cuisine and their nutritional benefits, focusing on ways to cook pumpkin without relying on pumpkin spice. You will have the opportunity to practice incorporating pumpkin into a variety of savory and hearty dishes.
Don't worry; we'll also answer your questions about baking with pumpkin and share our favorite sweet and savory uses for it! Chef Laura will provide tips on how to extend the shelf life of pumpkins so you can enjoy the fresh, non-canned variety all year round.
Menu
- Pumpkin Wontons in Sichuan Chili Oil
- Caramelized Pumpkin & Kale Salad with Roquefort, Hazelnuts, Cranberries, and Cranberry Vinaigrette
- Half Whole Wheat Pumpkin Loaf
- Pumpkin Gnocchi with Sage Brown Butter Sauce
- Tamari and Ginger Roasted Pumpkin Seeds
The class will include demonstrations, hands-on activities, and tasting opportunities.
|
|
|
|
-
-
 Join Chef Amy for this hands-on cooking class inspired by the fresh, soulful flavors of Greek island cooking. In this class, you will prepare simple, seasonal dishes that celebrate the heart of Greek food.
Recipes for the evening:
- Chicken with Lemon
- Oregano and Potatoes
- Shrimp Saganaki
- Cheese Hand Pies (Pitarakia)
- Greek Meatballs (Keftedes)
- Feta Bake
Take a look at some pictures from Amy Rosen's past classes here.
|
|
|
|
-
-
 In this cooking class, you'll learn how to prepare three delicious chicken dishes:
- Mustardy Chicken Thighs with Braised Rainbow Chard and Roasted Potato Medallions
- Lemony Chicken Piccata with Lemon, Butter, and Capers
- Lebanese Shish Tawook: Spiced Yogurt and Sumac Marinated Chicken with Tomatoes and Red Onions
All of these crowd-pleasing dishes can be made from scratch with just a few ingredients, making them perfect for a weeknight meal. We will start with a discussion on how to prepare chicken to maximize flavor and texture. You will practice techniques such as searing, marinating, roasting, broiling, and braising to ensure your chicken is juicy and tender.
Additionally, you will learn how to create rich, flavorful sauces from scratch that complement your chicken perfectly. We will also explore how to coordinate vegetables, seasonings, and other accent ingredients to provide a variety of creative chicken dinner options as well as the classics.
At the end of the class, you'll have the opportunity to enjoy the delicious dishes you've prepared, along with tips on how to replicate them at home.
Demonstration, Hands-On and Tasting
|
|
|
|
-
-
 Let's make one of the most iconic dishes in all of France.
Cassoulet comes from the sun-warmed southwest, born in farmhouse kitchens where cooks took whatever they had — a handful of beans, a few cuts of meat, a little stock — and coaxed it into something greater than the sum of its parts. It's humble, generous, peasant cooking at its finest: a dish built to fill your belly and warm your heart. The ultimate winter comfort food.
Traditionally, cassoulet is a five-hour labor of love. But today, Chef Pip will show you how to pull it off in just two hours—no shortcuts on flavor, just a smarter path to that golden, bubbling crust.
We'll serve it the way they do down south: with a crisp, simple salad and a glass of bold southwestern French red. Roll up your sleeves—let's get cooking.
PLEASE NOTE:
- This class will be held at a private home. Registered students will receive the address and any other necessary information a few days before the class. Please check your email and spam folder.
- Bring your favorite knife to participate in this hands-on cooking class.
|
|
|
|
-
-
 Mocktails have evolved significantly from the days of Shirley Temples. While they are now more creative and contain higher quality all-natural ingredients, they can also significantly drive up your bar tab, which is why this class is exactly what you need.
Join our mocktail-making class to learn how to mix your own delicious drinks. You’ll create scratch-made components like herb syrups and fruit purées using seasonal ingredients. You'll also experiment with spices and flavor combinations, adding your own personalized finishing touches. Plus, you’ll have fun brainstorming names for your inventive mocktails!
We will demonstrate several suggested mocktail recipes and provide you with the basic formulas, techniques, and inspiration to create your own unique drinks. You'll also have the opportunity to sample a variety of mocktails, including:
- Blackberry or Cranberry Chai Fix
- Pomegranate Ginger Punch
- Calm Corleone (blood orange, rosemary, almond, smoke)
- Snow Dusted Orchard (apple cider, smoked sage & thyme, lemon)
The class will include demonstrations, some hands-on, and tasting opportunities.
|
|
|
|
-
-
 Escape to the Mediterranean with Chef Amy’s in this hands-on cooking class featuring bright flavors, fresh ingredients, and easy island-style cooking meant to be shared and enjoyed.
Recipes on the menu are:
- Balsamic Grilled Flank Steak Caprese
- Ibiza-Styled Garlic Shrimp
- Ibiza-Style Roast Chicken
- Ibiza-Style Vegetable Sauté
- Ibiza Rustic Rice
Take a look at some pictures from Amy Rosen's past classes here.
|
|
|
|
-
-
 Join us for this in-person class if you want to better understand the science of sourdough, start or save a starter, or manage some baking mishaps. Sourdough bread baking is as simple as it is complicated. Through science and theory, live demonstration, experiential learning, and collective troubleshooting, you will make sense of sourdough. You will leave the class with a "starter" and the knowledge and inspiration for how to care for it. You will learn Chef Laura’s tested foolproof recipe for baking the perfect sourdough boule. You will learn no-waste methods for developing and nurturing your sourdough starter so that it nurtures you for years to come.
Sourdough Basics Bootcamp is a very condensed live and in-person version of the online “Sourdough Bread Baking for Beginners” class. This is primarily a demonstration style and discussion-based class with some hands-on application and some tasting.
As a bonus, we will include access to a self-paced online Sourdough Bread Baking for Beginners Course to get you from starter to your first loaf of bread in a few days (a value of $129). You will also be equipped to take Intermediate Sourdough Baking.
Take a look at some pictures from Laura Scheck's past classes here.
|
|
|
|
|