Hands-On Class

Roll up your sleeves and get ready to practice making this favorite Italian-style dumpling. Mary Cooney will show you the technique and art of rolling them one by one. You'll learn how to cook the Gnocchi properly and then enjoy them with two sauces with completely different taste profiles. You'll learn the technique for browning butter to a nutty, rich flavor for Mary's Brown Butter Sage Sauce with Lemon and Pine Nuts. You'll discover a great recipe for Bolognese, a hearty meaty sauce with layers of flavor. After all of your practice in the kitchen, you'll dine on an Italian Salad with both of these delicious entrées. This menu will be paired with wine, and we'll serve Brownies and Ice Cream for dessert.

This is a fantastic menu for entertaining. The Barefoot Contessa is a great resource for any occasion, from formal dinner parties to picnics. We trust Ina Garten’s recipes will always work as written, and they're never too fussy with food trends or ingredients we won’t be able to find. Join Instructor Bryn Mooth, editor of Edible Ohio Valley, as she demonstrates a wonderful variety of dishes from this beloved personality and cookbook author. Bryn will demonstrate making homemade Parmesan & Thyme Crackers, a crisp Iceberg Salad with Blue Cheese, Baked Lemon Chicken, Orzo with Roasted Vegetables, and a buttery, Lemon Pound Cake. This menu will be paired with wine.

Family Night Hands-On Class

One of your family's favorite foods is soon to be kicked up a few notches. Say goodbye to delivery and frozen pizza! Mary Cooney will guide you through making Homemade Pizza Dough and Tomato Sauce resulting in a made-from-scratch pie you'll love. You'll top it with freshly grated cheeses and your choice of toppings for a family activity that is as much fun to make as it is delicious to eat. We'll snack on Antipasto and in keeping with the theme we'll create our own Dessert Pizza!

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.

Soft, rich, and buttery, Brioche is undeniably indulgent and used as the star component in many sweet and savory recipes. Brioche, like bread, contains flour, yeast, water, and salt but is enriched with eggs, milk, and butter for a higher-fat richness. Join pastry chef Katherine Ballein to learn how to make this indulgent dough for bread, cinnamon rolls, sandwiches, and hors d'oeuvres—the possibilities are endless. We'll have savory and sweet examples in this class, 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.

Hands-on Class

Whether you are an experienced cook or a novice in the kitchen, this may be one of the most beneficial culinary classes you'll ever take. With Chef Carrie's excellent teaching skills and knowledge, you'll learn basic as well as advanced cutting techniques. You'll learn to hold your knife correctly for executing various knife cuts and shapes from julienne to brunoise, and how to select, wield, sharpen, and store knives. Chef Carrie will explain the importance of how consistent cutting techniques ensure your food is cooked to a uniform degree of doneness, as well as enhance visual appeal. Bring your favorite chef's knife or use ours. Light snacks will be served.

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.

Join Chef Carrie and Peggy for this hour-long lunch class. We'll demonstrate the recipes while you enjoy a three-course menu, and you'll go home with the recipes. We'll get started with a garden-fresh Herby Spring Salad, and follow with Salmon sautéed in nutty Browned Butter and fresh Dill; and plated with tender Baby Potatoes. And for dessert, Bee Sting Bars—buttery shortbread topped with a golden honey almond layer for a sweet, crunchy, and buttery confection! We'll have wine available for purchase by the bottle or glass.