The alluring flavors of the Caribbean will set the mood for a fun evening of summer-themed, vacation-inspired food and drink! Nothing says relax like a perfectly balanced Margarita served alongside Grilled Shrimp Skewers with Creamy Avocado Sauce. A crisp Romaine Salad, sweet Mango, Avocado, Cucumber, and Tomatoes dressed in Lime Vinaigrette will follow. The entrée is sweet and spicy Grilled Calypso Lime Chicken with Grilled Veggie Kebabs. A cool Key Lime Posset with Coconut-Pistachio Crumble will top off the evening. Wine will also be available in this class.

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!

Mary Cooney will turn this class into an Italian summer festa with classic favorites. An antipasto course of juicy Cantaloupe, Prosciutto, and Bread, and Caprese Salad Skewers will stimulate our appetites for moving on to rich and creamy Cacio e Pepe and Skillet Roasted Chicken in Fresh Lemon Sauce with Blistered Broccoli. And for the dolce course—Lemon Panna Cotta with Port Wine Reduction and Fresh Berries. This menu will be paired with wine.

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.

Grilling season is upon us and Mary Cooney is ready with a great menu for all of your summer al fresco dining parties! We'll start with a refreshing glass of wine paired with Grilled Garlic Shrimp Skewers with Roasted Garlic Lemon Aioli. Fresh local Tomatoes will be the star of Caprese Salad with DLM Fresh Handmade Mozzarella, Basil, and a tart Balsamic Glaze. Rib-Eye Steaks will be mouthwatering topped with Herby Compound Butter and a side of Grilled Zucchini, Corn, Red Pepper, and Mushrooms dressed in Pesto Vinaigrette. And for dessert, Creamy Mango-Lime Curd Tart. This menu will be paired with wine.

Couples' Class

Mary Cooney discovered a life-changing pizza on her recent trip to Rome. Authenticity is a requirement for Neapolitan Pizza and the crust is key. She’ll make her Homemade Dough and top it with Burrata, Mortadella, Pistachios, Basil and Extra-Virgin Olive Oil. That’s just the beginning—the crispy-skinned Porchetta was the best she’d ever eaten and she’ll recreate the dish for you. The meal will be complete with a Romaine Salad with Creamy Herb Dressing, Roasted Potatoes in Porchetta Drippings, and Blistered Green Beans with Whipped Ricotta. And for dessert we'll enjoy Hazelnut Panna Cotta with Whipped Cream and Toasted Hazelnuts. Who's hungry? This menu will be paired with wine.

Hands-On Class

The sweet, juicy, late-summer fruit we love is the focus of this hands-on class with Mary Cooney. You'll learn to make a free form, open-faced Peach Galette, equally as delicious as peach pie but a much simpler endeavor. Students will make and roll a flaky, buttery Pie Crust and fold it over fresh Peach Filling to make this rustically beautiful French tart. We’ll box it up for you to take home and bake to enjoy with family and friends! You’ll discover how roasting this stone fruit intensifies their peachiness for filling hand pies. Savory snacks and sparkling wine will be served.

Hands-On Class

Just think of all the summer occasions where a delicious pie is the perfect ending to a meal. In this class, you’ll roll up your sleeves and learn to make Mary Cooney’s Flaky Pie Crust, blind bake it, and fill it with decadent Coconut Cream Filling. You’ll also learn pro-tips for for making a Lattice Top Crust for Cherry Pie, and picnic-perfect, old-fashioned Roasted Apple Hand Pies. Participants will make and take home a single pie crust in a disposable foil pan to blind bake and fill at home. You’ll enjoy savory snacks as well as tastings of all three pies.

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.