Hands-On Class

Ricotta Cavatelli is impressive in its distinctive shape, yet easy enough for the novice pasta maker to perfect. It's a crowd-pleasing dish that is delicate yet hearty, and pairs perfectly with a variety of sauces. Mary Cooney is our expert and she'll walk you through the process of making the pasta dough and turning it into short pasta shapes. We'll make an earthy Wild Mushroom Sauce, and for a completely different dish, we'll toss it in Pesto Vinaigrette and Grilled Vegetables. This menu will be complete with an Italian Salad, and Gelato and Cookies for dessert. This menu will be paired with wine.

Couples' Class

Plan ahead for recreating Mary Cooney's four-course dinner for your next gathering. Prosciutto-Wrapped Rosemary Cheese Straws are the perfect appetizer with a salty crunch. Prepared the day ahead, Braised Beef Short Ribs are well-worth the low-temperature, slow cooking time, resulting in the most succulent meat. The braising liquid makes a rich sauce to pour over No-Stir Creamy Polenta. Brussels Sprouts are roasted at a high temp for a caramelized outside and tender inside; then glazed with syrupy Balsamic. Vanilla Bean Panna Cotta is made the day ahead so you can check it off your list. We'll top it with the freshest Berries. This menu will be paired with wine.

Hands-On Class

With Mary Cooney's guidance and instruction, you'll learn to make pasta dough, how to roll it, cut it, and cook it properly. All the practice will pay off when you taste the finished product! You'll enjoy your pasta with two incredible sauces and go home with the recipes. The Mushroom and Swiss Chard Sauce is decadent in its creaminess; and the Poached Garlic and Olive Oil Sauce has a touch of sweetness from poached garlic, spiciness from black pepper, and richness from extra-virgin olive oil. This menu will be complete with a Spring Greens Salad, and Gelato and Cookies. This menu will be paired with wine.

Back by popular demand, join Mary Cooney for this class designed for one of our favorite Italian movies. If you're a fan of the movie Moonstruck, or if you just want to come along for the ride, register early! From the fictitious restaurant The Grand Ticino (West Village), the Cammareri Bakery, or the food scenes from the Castorni home, Mary's menu will set the scene for a fun and a delicious evening of Italian food and wine. This menu includes: Eggs in Purgatory with Roasted Red Peppers, Minestrone Soup with Pesto, New York Strip Steaks with Whiskey-Herb Compound Butter, Spaghetti in Sunday Sugo, and Coffee Affogato. This menu will be paired with wine.

Hands-on Teen Camp (Grades 6 & up)

The food you love eat when dining out will become the food you love to make at home after taking this weeklong cooking camp with Mary Cooney. Each day students will explore dishes from their favorite cuisines while sharpening their culinary skills. We'll delve into making Empanada Dough, Italian Pasta Carbonara, Asian Chicken Teriyaki with Fried Rice; and, true American comfort food—Shake Shack Cheeseburgers and Shakes—just to name a few tempting dishes. Friday we'll get busy making three varieties of Mary's favorite Italian Cookies. Join us for this busy, flavor-packed week!

Hands-On Teen Cooking Camp (grades 6 & up) 

Join Mary Cooney for an exciting week learning to make scratch-made recipes from our favorite food destinations. Menus are designed to elevate students’ culinary skills and knowledge while focusing on a variety of flavors from each distinctive region. We’ll explore, Italian, Mexican, Asian, and American cultures. Friday we’ll enjoy a baking day for learning to make Mary’s favorite All-Butter Pie Dough for these delicious fruit fillings: Roasted Peach, Apple, and Cherry.