Date Night With Mary 

Make it a date night or fun evening out with a friend with this elegant, special-occasion-vibe menu. We’ll begin with a crisp glass of wine paired perfectly with Homemade Flatbread with Creamy Ricotta, Fontina, and Parmesan Cheeses topped with Mushrooms, Shallots, and Roasted Red Peppers. A Spinach Salad with summer Strawberries, Pecans, and Feta will be tossed with Balsamic Vinaigrette. The fabulous main course is Reverse Seared Beef Filet with Brandy Cream Sauce and Blistered Green Beans. And for a splurgy dessert—Cream Puffs topped with Chocolate Ganache. This menu will be paired with wine.

Couples' Class

Elevate your next dinner party with this recipe for crunchy and tender Crostini topped with jammy Tomato Confit and Whipped Ricotta. It's so delicious you’ll be glad for your abundance of tomatoes! Mary will demonstrate how to cut a Chicken Breast for stuffing with Italian Prosciutto and buttery Fontina Cheese, and bake to perfection. On the side, a blend of Sautéed Spinach, Red Peppers, Sweet Potatoes, and Asparagus will add color and texture to the dish. And for dessert—Mary’s famous Pizzelle Cookies and Homemade Vanilla Gelato with fresh Strawberries. This menu will be paired with wine.

Mary Cooney’s inspiration for this menu was created during her recent trip to Sorrento as she walked down beautiful lemon tree-lined streets and sipped on Limoncello Spritzes. We’ll welcome you with this citrusy cocktail and move on to an Antipasto Plate with Italian meats, cheeses, olives and bread. An Arugula Salad with Lemon Vinaigrette, Shaved Parmigiano-Reggiano, and Toasted Pine Nuts will follow. Gnocchi alla Sorrentina is a comforting dish with fluffy Yukon Gold potato gnocchi baked in savory pomodoro sauce, creamy mozzarella, meatballs, and basil, and baked until everything is melted and bubbling. Dessert is a Mascarpone Limoncello Tart. This menu will be paired with wine.

Couples' Class

Mary Cooney is cooking up a sensational menu with one of our favorite fishes. We love salmon for the variety of ways it can be prepared. With its rich flavor and buttery notes, it’s often a preferred choice. We’ll start with an appetizer of Prosciutto-Wrapped Roasted Asparagus with a zingy Lemon Cream Sauce. An Italian Salad with Red Wine Vinegar Dressing will prepare your palate for Crispy-Skinned Salmon with Lemon-Garlic Aioli. Green Beans with Yukon Gold Potatoes will be tossed in Olive Oil and Parsley while still warm to create a luscious coating. Summery Strawberry Mousse will be our sweet ending. This menu will be paired with wine.

This is a ‘must’ theme for us every August that we never tire of—a seasonal celebration with endless recipe ideas for each of these summer gems. We’ll roast juicy fresh tomatoes to make them even sweeter for Roasted Tomato and Olive Tapenade for Rosemary Focaccia. Mary Cooney’s Italian Salad with garden fresh Cucumber, Cherry Tomatoes, Red Onion, Red Peppers, and Black Olives with Creamy House Italian Dressing will be summer on a plate. Rosemary Flat Chicken with Panzanella and Cherry Tomatoes will be plated with grilled local Corn on the Cob. And for dessert, an incredible Bourbon Peach Upside Down Cake. This menu will be paired with wine.