You are welcome to choose any menu, but if you have a small group (under 10 people) we may need to pare it down.
We can accommodate all of your guest’s dietary restrictions; just alert us ahead of time so we can be prepared.
Northern Italian
- Crostini with Fresh Ricotta, Herb-Roasted Tomatoes, and Basil
- Roasted Lemon-Rosemary Chicken
- Tuscan Kale Salad
- Fresh Ricotta Gnocchi with Sage Browned Butter
- Dark Chocolate-Almond Torte
Handmade Dumplings + Noodles
- Potsticker Dumplings (pork-cabbage + vegetable)
- Sesame-Miso Noodles with a Toppings Bar
- Crunchy Green Salad with Carrot-Ginger Dressing
- Matcha-Mochi Cake with Fresh Raspberries
Persian Dinner
- Herb Kuku with Barberries (savory egg dish with herbs, herbs, and more herbs)
- Persian Rice with Golden Tahdig (a crispy crust)
- Chicken Fessenjan with Pomegranate and Walnuts
- Salade-e Shirazi (chopped salad)
- Clementine and Date Platter
Spanish Paella + Assorted Tapas
- Paella of Choice (vegetable, seafood, and/or chorizo)
- Roasted Potatoes with Romesco Sauce
- Garlicky Shrimp with Spanish Tomato Bread (Pan Con Tomate)
- Crisp Salad with Oranges and Smoked Paprika Vinaigrette
Indian Dinner
- Chicken Korma with Golden Onions
- Spiced Cabbage Poriyal
- Lentil Dal with Spiced Butter
- Cilantro + Mint Chutney
- Steamed Basmati Rice with Whole Spices
Korean BBQ
- Crispy Kimchi Dumplings
- Pork Bulgogi
- Spicy Braised Tofu
- Steamed Rice + Homemade Banchan (seasoned vegetable side dishes)
- Korean Corn Cheese
Hors d’Oeuvre + Cocktail Party
- Homemade Cocktail Syrups (Fresh Ginger,
Lemongrass-Lime, and Black Cherry Shrub) to make festive mocktails + cocktails - Crostini with Goat Cheese and Herb-Roasted Tomatoes
- Spinach-Feta Phyllo Triangles
- Potsticker Dumplings with Sesame-Soy Dipping Sauce
- Dark Chocolate Mousse Cups with Vanilla Whipped Cream
The Risotto Cooking Challenge
This menu is part cooking class, part culinary competition. Everything but the risotto is cooked together and then we’ll divide the group into 2 teams and each will choose from a bowl of ingredients (i.e. chestnuts, wasabi greens, golden beets, enoki mushrooms, etc.) to create a signature risotto. The chef-instructors will judge the winning group. A terrific team-building activity!
- Crostini with Fresh Ricotta, Herb-Roasted Tomatoes, and Basil
- Roasted Lemon-Rosemary Chicken
- Tuscan Kale Salad
- Risotto Competition
- Dark Chocolate-Almond Torte with Vanilla Whipped Cream
Mexican Taco Party
- Guacamole Competition (teams compete to create the tastiest guac)
- Homemade Corn Tortillas
- 2 Fillings: Zucchini-Mushroom-Roasted Poblano + Green Chile Chicken
- Smoky Black Beans
- Pickled Red Onions
Middle Eastern Meze Party
- Spinach-Feta Phyllo Triangles
- Spiced Chicken Shawarma (Veg option: Grilled Halloumi)
- Giant Chopped Salad with Sumac – Citrus Dressing
- Golden Rice Pilaf
Fresh Pasta Party
- Crostini with Fresh Ricotta, Herb-Roasted Tomatoes + Basil
- Homemade Pappardelle with Classic Meat Sauce (vegetarian option available)
- Tuscan Kale Salad with Lemon-Parmigiano Dressing
- Lemon-Raspberry Tiramisu
Chopped! Cooking Competition (starts offsite)
You’ll meet your chef at Mulberry Market @ Prince Street, and we’ll divide your group into 2 teams (or you can determine the teams). We’ll present everyone with 2 ingredients they must cook with, and together they will dream up a showstopper main course that utilizes them. They’ll have 15 minutes and a set amount of $ to shop for their ingredients (they will also have access to our well-stocked pantry at the school).
After shopping, we’ll head back to our cooking school on foot (6 blocks away) and the groups will have 1 hour to cook and present their dishes. We’ll provide hors d’oeuvres and side dishes to complement their creations, so everyone enjoys a full meal together at the end.
(This party option is suitable for groups of 20 or less people.)
Farmer’s Market Tour + Cooking Class (starts offsite)
You’ll meet your chef at the Union Square Greenmarket (E. 17th and Broadway) where you’ll explore, shop, and taste your way through the vast market. You’ll fill a basket with seasonal ingredients to create a local feast back at our school. The group will take the subway from the market back to our cooking school in SoHo (3 stops on the 6 train).
The menu varies (and can accommodate all sorts of tastes), but commonly includes: local fresh ricotta gnocchi with local vegetable ragout; breads and charcuterie/cheeses, roasted vegetable salads, and spice-roasted seasonal fruit crisp.