Let's bring on the flavors of fall! Late September is all about Oktoberfest festivities and foods, and our lunch menu is spot-on! You’ll enjoy a three-course meal while we demonstrate the recipes. We’ll do our best to get you out in an hour and you’ll take home the recipes. Coffee and water will be included. We’ll have a perfectly paired wine available for purchase by the glass or bottle. This menu includes: Panzanella with Brussels Sprouts, Grilled Onion, and Crumbly Cheese; Pork Shoulder with Spätzle, Cabbage, Caraway, and Apple; and German Apple Cake.

Family Night Hands-On Class

Mary Cooney will teach students a new twist for making Cheese Manicotti without using pasta shells. Students will learn to make light and airy Crêpes for filling with a creamy Cheesy Trio of Ricotta, Parmesan, and Asiago Fresco. After rolling up our cheesy crêpes, we'll put them in a casserole dish and top with a delicious Béchamel-Tomato Sauce. For the salad, you'll whip up homemade Green Goddess Dressing. Dessert is something the kids will love making—No Mixer Vanilla Cake.

We’ll set the ambiance for a lovely start to your weekend with Mary Cooney’s elegant yet comforting menu. We'll begin with a savory Tart featuring a crispy, buttery Puff Pastry Crust topped with Fresh Spinach, Walnuts, and Italian Gorgonzola. The Risotto is a rich and creamy dish with Mushrooms and Shrimp. For the entrée, Tuscan Chicken, tender chicken is well-seasoned, seared to perfection, and smothered in a delicious creamy sauce. Roasted Broccoli With Parmesan and touch of fresh lemon will finish the plate. Dessert will be a bright and custardy Lemon Pudding Cake With Berries and Limoncello Whipped Cream.

Young Chefs' Hands-On Class (Ages 11 & up)

It's apple season and what better way to enjoy this favorite fall fruit than in a perfectly made pie. Join fellow bakers and Mary Cooney to learn how to make homemade all-butter pie dough and fill it with a delicious fresh apple filling with warm spices. You'll learn why Mary's combination of three apples makes her apple pie the most delicious you've ever tasted. Mary will give students step-by-step tips and techniques for making a ready-to-bake mini pie to take home.

Hands-On Petite Chefs' Class (Grades 1-3)

It's the spooky season, so let's eat, drink, and be scary! Zebbie Borland will show you how to conjure up a spell for fantastically frightening party food that will be as fun to make as it is to eat! You'll make a Spooky Spider Salad, Taco Monsters, Foaming Witch's Brew, and a very ghoulish Ghost Cake with scary eyes! Don't let the recipe titles fool you—these dishes are delicious!

The Rhône Valley is the second largest wine-producing region of France and is considered the French capital of cuisine. The Rhône River runs for almost 150 miles from Lyon to the Mediterranean coast, traveling through some of France’s most incredible culinary traditions. Join us as wine educator George Punter explores some of the Rhône’s most beloved wines while Chef Carrie prepares dishes from one of France’s greatest gastro-vino regions! Chef Carrie’s fabulous menu includes: Salted Olive Crisps, Celery Root Soup with Horseradish Cream, Lentil Salad with Goat Cheese and Walnuts, Steak with Mustard Butter, Duck Fat Fried Potatoes, and Salted Caramel Chocolate Mousse.

Couples' Class

Embrace the season’s long-awaited offerings with Mary Cooney’s comforting menu. We’ll start with savory Stuffed Mushrooms to whet your appetite and follow with a creamy, slightly nutty, mildly sweet Roasted Butternut Squash Soup. You'll be welcomed by the the aroma of a fragrant Garlic and Herb Pork Roast, and we'll serve it with the season’s freshest vegetables roasted to perfection and garnished with Gremolata for touch of brightness. We’ll finish with a moist Ricotta Apple Cake. This menu will be paired with wine. 

Join Mary Cooney for this demonstration class and learn to make Ricotta Cheese from scratch. You'll watch Mary turn four simple ingredients into the most deliciously creamy cheese you've ever tasted. We'll use this heavenly concoction in every course from savory to sweet so you can taste the fresh difference. Whether baked in a cheesy Italian recipe or a creamy dessert, this underrated cheese makes every dish special. Menu includes: Spinach & Ricotta Filo Triangles, Homemade Ricotta Gnocchi With Bolognese Sauce, Lemon Whipped Ricotta With Blistered Green Beans, and Ricotta Fritters With Chocolate Sauce. This menu will be paired with wine.

We’re in the autumn frame of mind turning to satisfyingly heartier foods. Come in and warm up with our colorful menu bursting with fall flavors. You’ll enjoy a three-course meal while we demonstrate the recipes. We’ll do our best to get you out in an hour and you’ll take home the recipes. Coffee and water will be included. We’ll have a perfectly paired wine available for purchase by the glass or bottle. This menu includes: Charred Carrots with Apple Brown Butter Vinaigrette, Sage and Honey Glazed Pork Tenderloin with Bacon-Roasted Rutabagas, and Chocolate-Orange Beet Cake with Cream Cheese Walnut Frosting.

Couples' Class

This is a great menu for a fun evening with family and friends. Instructor Harriet Argue, our Greek food expert, will prepare a fabulous meal true to her heritage. Not only is the Mediterranean diet considered one of healthiest in the world, but also the most fresh and flavorful. The distinctive combination of aromatic herbs and spices is the reason we crave it. This menu includes Lamb Kebobs, marinated in Greek spices and olive oil, and grilled to perfection; Tyropita, Greek Cheese Pie; zesty Greek Rice Pilaf; Greek Lima Beans; and for a sweet finish, Greek Walnut Cake. This menu will be paired with wine.