Valentine’s Dinner for Two

An impressive and delightful meal to celebrate Valentine’s Day! You and your special someone will make a most delicious dinner for 2! Learn how to create a fine dining dinner experience at home. Start the night by enjoying a glass of champagne with your oyster starter. Chef Barbara Sowatsky will teach you how simple it is to wrap a tender beef filet in a buttery puff pastry creating a spectacular main course and you will finish off the meal with stunning Grand Marnier soufflé. In this hands-on class you will create an amazing menu sure to please. (Purchase of a ticket is for 2 people.)

  • Oysters on the half shell with champagne mignonette
  • Classic Beef Wellington with Duxelle
  • Rissole Potatoes – roasted in bacon fat and finished with a dusting of truffle salt
  • Grilled Asparagus with scallions.
  • Butter Lettuce, White balsamic vinaigrette with Strawberry, Roasted pecans and chèvre
  • Grand Marnier soufflé with ganache and garnished with raspberries

Italian Classics – Osso Buco 3 Course Dinner

In this hands-on class, Italian Classics will warm you inside and out as you take a trip to the Italian countryside. Chef Barbara Sowatsky has built a 3 course menu around an Italian vintage classic Osso Buco with added modern freshness, featuring local flavor with inspirations from abroad.

You will make:

  • Osso Buco with a Herb Gremolata
  • Risotto Milanese
  • Baby Green Salad, basil, parsley, mint with a lemon vinaigrette and grilled country bread

Served with Panna Cotta and Berries

Italian Classics – Osso Buco 3 Course Dinner

In this hands-on class, Italian Classics will warm you inside and out as you take a trip to the Italian countryside. Chef Barbara Sowatsky has built a 3 course menu around an Italian vintage classic Osso Buco with added modern freshness, featuring local flavor with inspirations from abroad.

You will make:

  • Osso Buco with a Herb Remolata
  • Risotto Milanese
  • Baby Green Salad, basil, parsley, mint with a lemon vinaigrette and grilled country bread
  • Served with Panna Cotta and berries

The Italian Countryside 3 Course Dinner

In this hands-on class, Italian Classics will warm you inside and out as you take a trip to the Italian countryside. Chef Barbara Sowatsky has built a menu around vintage classics with added modern freshness and ease, featuring local flavor with inspirations from abroad.

You will make:

  • Homemade Hand Cut Pappardelle Pasta
  • Braised Pork Shoulder Ragu
  • Apple Crostata topped with Whipped Cream
  • Dinner will be served with a Fresh Green Salad and Bread

The French Bistro 3 Course Dinner

We have a lot to learn from the way the French live their lives as they savor a delicious meal and a great bottle of wine or two, with friends and family around.  Chef Barbara Sowatsky brings her experience cooking with Jacques Pepin into this hands-on class to make classic French favorites accessible to everyone with dishes you can make over and over to enjoy with family and friends. Learn the tips, tricks of a no fail soufflé and the technique of a properly cooked piece of fish.

In this class you will make and enjoy:

  • Herbed Goat Cheese Soufflé with lightly dressed Baby Greens
  • Pan-Seared Halibut butter basted and served atop of Lemon-Saffron Risotto, garnished with Basil, Mint, and Parsley
  • Crème Brulée

The Italian Countryside Dinner

In this hands-on class, Italian Classics will warm you inside and out as you take a trip to the Italian countryside. Chef Barbara Sowatsky has built a menu around vintage classics with added modern freshness and ease, featuring local flavor with inspirations from abroad.

You will make:

  • Homemade Hand Cut Pappardelle Pasta
  • Braised Pork Shoulder Ragu
  • Apple Crostata topped with Whipped Cream
  • Dinner will be served with a Fresh Green Salad and Bread

The French Bistro Dinner

We have a lot to learn from the way the French live their lives as they savor a delicious meal and a great bottle of wine or two, with friends and family around.  Chef Barbara Sowatsky brings her experience cooking with Jacques Pepin into this hands-on class to make classic French favorites accessible to everyone with dishes you can make over and over to enjoy with family and friends. Learn the secrets of a no fail soufflé, and the technique of a properly cooked piece of fish.

In this class you will make and enjoy:

  • Herbed Goat Cheese Soufflé with lightly dressed Baby Greens
  • Pan-Seared Halibut butter basted and served atop of Lemon-Saffron Risotto, garnished with Basil, Mint, and Parsley
  • Crème Brulée

An English Classic – Beef Wellington

Eat, Drink and Be Merry!  With a little planning, preparing your holiday meal doesn’t have to be stressful when you have a classic menu that is relatively easy to make yet over-the-top impressive.  Chef Barbara Sowatsky will teach you how simple it is to wrap a tender beef filet in a buttery puff pastry creating a spectacular main course for your holiday table.  In this hands-on class you will create one delightful holiday menu you’ll use for years to come; classic and comfortable!  We will make:

  • Classic Beef Wellington with Duxelle
  • Truffle Potatoes au Gratin
  • Baby Spinach Salad, Dried Cranberries, Chevré, Toasted, Salted Pecans
  • Chocolate Pot de Crème