Couples' Class

This menu from Mary Cooney makes the transition to cooler weather most welcome. This tender, succulent Pork Roast creates inviting aromas as it bathes itself in a juicy seasoned pork belly coat to keep it moist and full of flavor. With prep done a day ahead, you can put the roast in the oven the day of your dinner party and complete the meal with a fabulous starter of Cauliflower Toasts With Mascarpone, Gruyère, and Prosciutto. Sugar Snap Peas With Bacon and Shallot along with Roasted Yukon Gold and Sweet Potatoes complete the plate. Dessert is a bright, citrusy Limoncello Cake With Mascarpone Frosting. This menu will be paired with wine.

Family Night Hands-On Class

Join Mary Cooney for a delicious menu you'll pull out often with the cooler season upon us. We'll make a big pot of hearty Beef and Barley Soup guaranteed to stick to your ribs and keep out the cold. We'll pair it with warm Homemade Potato Rolls with soft salted butter and a Crisp Romaine Salad With Homemade Ranch Dressing. And for a crowd-sized dessert you’ll want to make throughout the autumn season, Pumpkin Sheet Cake With Cream Cheese Icing. Registration is for two people.

Hands-on Class

Fresh homemade pasta is elevated with incredible fillings and sauces. Join Mary Cooney and learn the technique for turning fresh pasta sheets into delicious pockets of flavor. The filling for Ravioli is a succulent Braised Short Rib Ragu for the most incredible richness. We'll cook it al dente then toss it around in Brown Butter Sage Sauce, and finish with a sprinkle of toasted Pine Nuts. Stuffed Three-Cheese Manicotti will be covered in Mary’s homemade Tomato Sauce. We’ll enjoy these dishes with an Italian Salad and Gelato for dessert. This menu will be paired with wine.

Hands-On Class

This class is timed well for the upcoming holiday festivities. Mary Cooney will work alongside you so you can learn to make cookies like a pro! We'll break into groups of busy Santa's elves to make four different varieties. Mary will explain all of her secrets for cookie baking success so that your cookies look and taste delicious for gift giving and dessert tables. We'll make: White Chocolate Raspberry, Cucidati (Fig-Filled), Brown Butter Pecan Balls, and Sour Cream Cookies. Students will take home a box of all cookie varieties. Light snacks and sparkling wine will be served.

Family Night Hands-On Class

Mexican flavors are always a crowd pleaser and Mary Cooney’s homemade Mexican-style recipes are sure to become family favorites. We’ll roll up our sleeves and make Homemade Flour Tortillas for ultimate freshness. We'll fill the tortillas with a Cheesy-Chicken Filling, then cover all this goodness in homemade Enchilada Sauce with just the right seasonings. Dessert is a sweet and creamy Tres Leches Cake topped with Whipped Cream and Strawberries. Family night classes are designed for two people for one price.

Let Mary Cooney show you how to simplify your Thanksgiving meal without sacrificing flavor or a beautiful presentation. You'll eliminate a lot of  time and stress when roasting the breast (or two) instead of the whole bird. The Turkey Breast is guaranteed to be moist when following Mary's directions and tips for the season's mother of all meals. You'll learn to make velvety Mashed Potatoes and Bread Stuffing that tastes like a nana's! Blistered Green Beans With Mushrooms and Sherry will finish the plate. And for dessert, Bourbon Pumpkin Cheesecake Bars are sure to satisfy. This menu will be paired with wine.

Couples' Class

You've never tasted ravioli like this before. Tender homemade pasta sheets envelope an egg yolk and silky ricotta so when cut into the egg yolk pools alongside the cheesy filling in these Giant Ravioli. We'll pair it alongside a crispy Pancetta-Wrapped Chicken Cutlet With Brandy Sauce to create a most decadent plate. Gather with us for a special afternoon with another fabulous Mary Cooney menu beginning with a Salad of Arugula, Apples, Figs, Walnuts, and Goat Cheese, and a sweet ending of Hazelnut Panna Cotta. This menu will be paired with wine.

Mary Cooney is cooking up a slow food menu for the ideal Sunday supper. Phyllo Cups With Gorgonzola, Fig Jam, and Prosciutto is a delicious starter with creamy, acidic, sweet, and salty notes and a crunch too! Ragù Napoletano is a special, yet rustic, pasta sauce made with pork rib meat simmered in San Marzano tomatoes until it falls off the bone, giving it a deeply rich flavor. We’ll pour the sauce over Paccheri Pasta, top with creamy Ricotta, and serve with Sautéed Swiss Chard With Beans. For a delightful ending to the evening, we’ll serve Chocolate Ciambella Cake. This menu will be paired with wine.

Seasonal joys and memories created around the table are some of our most treasured. Join Mary Cooney for a lovely evening of comforting food and friends. The menu begins with mushrooms stuffed with creamy boursin and delicately sweet and salty prosciutto. Succulent Braised Beef in Red Wine is paired with Pappardelle Pasta, and Roasted Carrots and Parsnips with fresh thyme. A rich Italian custard Butterscotch Budino With Salted Caramel is a special-occasion keeper. This menu will be paired with wine.

Hands-On Class

Cavatelli are small shell-shaped pasta noodles. Made from ricotta and a few simple ingredients, these pillow-y soft pasta shells soak up sauce for the ultimate dish. Join Mary Cooney and learn to make a simple dough for turning into this short pasta. We’ll try it two ways with a rich Pomodoro Sauce With Pork and an herby and light Lemon Pesto Sauce. You’ll enjoy an Italian Salad and Gelato and Cookies for dessert. This menu will be paired with wine.