Catalogue of Classes

These classes are offered on a rotating monthly basis as group demonstration classes. They can also be used as a foundation to create a personalized cooking lesson.

Chicken Basics

Almost everyone enjoys a roasted chicken. However, few of us try to make it at home. This class is dedicated to mastering all cooking methods for chicken. We will truss, roast and learn to carve a chicken. We will also poach it and sauté it, all the while ensuring the chicken stays moist and juicy. Be ready to cut up a chicken,butterfly a whole chicken, filet a chicken breast and grill a chicken breast paillard to perfection. Some of the dishes we will make are: Perfect Roast Chicken; Chicken with Mushrooms and Balsamic Vinegar; Lemon and Rosemary Chicken Paillard; and Chicken Noodle Soup, and of course Chicken Tarragon Salad.

Fish Basics

Fish comes in many different shapes and sizes and cooking it can be intimidating. Yet, many fish are ideal for weeknight meals because they cook so quickly. We will learn to poach, steam, pan fry, pan sear and roast a variety of fish: petrale, rock cod, salmon, halibut and tuna. Some dishes we will make together are: Poached Salmon with Leeks; Sole Meuniere (Lemon and Parsley sauce); Seared Tuna Nicoise Salad; Roasted Rock Cod Veracruz and Roasted Citrus Salmon. A variety of easy side dishes will be prepared as well. Finally, we will discuss selecting and purchasing fish and knowing when substitutions can be made. Don’t be afraid. The fish is your friend

Meat Basics

In this class we will focus on working with meat: beef, pork and lamb. We will learn to prepare meat for cooking and how to properly sear, roast, panfry and braise it. Some of the dishes we will make together are Braised Beef Short Ribs, Herb Roasted Lamb, and Roasted Pork Tenderloin with Ginger-Lemon Sauce. Of course, we will prepare a pan-fried steak with herb butter – an essential skill for any home cook. Some side dishes will include: Gratin of Potatoes; Roasted Asparagus with Brown Butter and Pecorino and Roasted Winter Squash Puree.

Tarts, Tarts, Tarts and Tarts

Did I hear someone say tarts? Making homemade crust is easier than you might think. Once you master this technique, you can make any tart your heart desires. In this class we will make both sweet and savory tarts for all occasions. Some of these will include: Walnut Tart, Lemon Tart, Tart Tatin (French Apple Tart), Leek Tart and Pear and Gorgonzola Tart. So, next time someone invites you to a dinner party, you will be ready to join in on the festivities with a tart in hand.

Cakes and Cupcakes

When I was a kid cake mixes were all the rage. Yet, nothing beats making a cake from scratch for a special celebration. In this class you will master some key baking techniques that will ensure your success. We will make golden-yellow cake, chocolate cake and carrot cake, as well as buttercream, chocolate ganache and cream cheese frostings. Throw in a few cupcakes and you have a party. Your friends and family will adore you for bringing homemade cake and cupcakes back into their lives.

Homemade Pasta

Homemade pasta is a lost art, but it is loved around this house. When I tell my family I am making homemade pasta, everyone wants to help from my mom to my youngest daughter. In this class we will make pasta by hand and with a food processor. Some of the dishes will we prepare are: Fettuccine with Prosciutto, Mushrooms and Cream; Spinach Ricotta Ravioli and Lasagna with Tomato and Meat Sauce. If you are interested in adding this beloved technique to your cooking repertoire, this class is for you. I know fresh pasta is best in Italy, but this pasta comes darn close!

Italian-American Classics

Many of us have grown up eating Italian-American classics that we wish we could make ourselves. In this class we will dedicate ourselves to the all-time classics: Shrimp Scampi; Stuffed Mushrooms; Italian-American Lasagna; Veal Scallopine Saltimbocca with Braised Swiss Chard. We will finish our meal with a light and delicious Zabaglione and my favorite everyday treat, Almond Biscotti.

Soups for Everyday of the Week

Soups are often overlooked as a dinner option, but I serve it at least once a week for my family. Not only are soups incredibly nutritious and delicious, they are easy to make and can be made in advance. Served with salad, artisan cheeses and bread they make a wonderful weeknight meal. In this class we will learn to make Chicken Tortilla Soup, Tomato Thyme Soup, Three Grain Winter Soup, Tuscan Bean Soup, and my family’s all-time favorite, Potato Leek Soup with bacon, chives and Gruyère cheese garnishes. From chicken soup  to soup purees, soups will become part of your everyday repertoire. Soup’s On!

Grains and Legumes: The Overlooked Side Dish

Rice and potatoes are easy, wonderful and predictable side dishes. Yet, there is a whole world of grains and legumes that make excellent side dishes that many of us overlook. In this class we will learn to make a variety of grains and legumes such as quinoa, bulgur, farro, wheat berries, lentils, cannellini beans, black beans and Gigante beans. Some of the dishes we will enjoy creating together are: Lentil and Quinoa Salad with Curry Vinaigrette; Farro with Thyme and Mushrooms; Spicy Black Beans; and Cranberry Beans with Radicchio. Let’s give these side dishes a chance to shine at your dinner table.

Weeknight Meals

Busy moms love this class. I use all these recipes for weeknight meals because they are simple, flavorful and easy to prepare. Some of the dishes might include: Pork Tenderloin with Ginger Lemon Sauce; Baked Salmon with Basil Sauce; Sea Bass with Beans and Radicchio and Soy Ginger Chicken. We will also make sides to accompany these main dishes which might include: Lemon Zucchini with Almonds; Corn with Chives and Asiago and Roasted Mushrooms.

French Classics

I am your typical Francophile. I love Paris and I love French food. In this class, we will master some wonderful classic French dishes: Gourgeres (cheesy hors d’oeuvre); Black Olive Tapenade; Gem Lettuces served with Baked Goat Cheese and Roasted Beets; Chicken in Red Wine Vinegar; Vegetable Tian; Celery Root Puree; Chocolate Soufflé and Crème Brulee. All these recipes are easy to prepare in advance, making them ideal for entertaining. So, grab some lovely French wine, invite some friends over and have a charming French-inspired evening at home with these easy and delicious recipes.

Argentine Empanadas and Regional Dishes

I grew up eating empanadas at many family celebrations as well as on our family visits to Argentina. In this class we will make the traditional beef and chicken empanadas and some lovely regional dishes from Argentina which include: Chimichurri Sauce with Grilled Beef; Locro (squash and hominy stew); Humita Con Queso (Corn Pudding with Cheese); Milanesa de Pollo (fried breaded chicken cutlets); Alfajores de Maicena (sandwich cookies filled with caramel); and Budin de Pan (bread pudding) for dessert. Join me as I take you on culinary tour of my ancestral home of Argentina.