The Italian Kitchen – Pasta Workshop

Making your own pasta is quick and easy, and after this hands-on class with Chef Jen Tarantino Reyes, you’ll think nothing of mixing up a batch for a weeknight supper. Add essential recipes for sauces made with fresh herbs and seasonal produce and you’ll have a go-to recipe repertoire. You’ll start with just flour and eggs, creating your own pasta dough that you will turn into one stuffed pasta and one cut pasta to serve along with two unique sauces!

In this hands-on class, you will make:

  • Fresh Handmade Pasta Dough
  • Ravioli with Ricotta Herb Filling in Light Tomato Sauce
  • Tagliatelle Pasta with Wild Mushroom Sauce (a staff favorite; even if you don’t like mushrooms, it wows the crowd!)

The Peruvian Kitchen -Roasted Chicken Dinner

Spicy and Succulent, this is one roasted chicken dinner to update your go-to meals! We will bring the taste of Peru into your home kitchen, with an uncommonly delicious spice rubbed, slow roasted and finally, grilled Peruvian Chicken! Paired with a refreshing side salad, green rice  and bright cilantro yogurt sauce!  Create this menu at home for major raves!

In this hands on  class with Chef Jen Reyes, you will learn how to spatchcock a chicken, make and enjoy

Peruvian Chicken, Marinated and Roasted  ( burnished – skinned, deeply flavored and juicy!!) with Green Rice and a Spicy Green Sauce  (Cilantro, Jalapeño, Lime Yogurt)

Cucumber and Avocado Salad 

Suspiro de Limeña – Dulce de Leche with Meringue

The Italian Kitchen – Pasta Workshop

Making your own pasta is quick and easy, and after this hands-on class with Chef Jen Tarantino Reyes, you’ll think nothing of mixing up a batch for a weeknight supper. Add essential recipes for sauces made with fresh herbs and seasonal produce and you’ll have a go-to recipe repertoire. You’ll start with just flour and eggs, creating your own pasta dough that you will turn into one stuffed pasta and one cut pasta to serve along with two unique sauces!

In this hands-on class, you will make:

  • Fresh Handmade Pasta Dough
  • Ravioli with Ricotta Herb Filling in Light Tomato Sauce
  • Tagliatelle Pasta with Wild Mushroom Sauce (a staff favorite; even if you don’t like mushrooms, it wows the crowd!)

Fondant Layer Cake

Every home baker needs a trusty and celebration-ready cake recipe. Once you try this class, you’ll never want to go back to using cake mix from the box! Join Chef Jen Tarantino Reyes to learn how to make a beautiful fondant decorated layer cake that is worthy of any occasion. Chef Jen will teach you her tips and tricks on how to make your own butter fondant,(more luxuriant and rich in flavor)and use it to wrap and decorate your cake,  elevating your cake game.

You will make and take home a 6ix-inch 3 layer yellow cake ( lemon variation) filled with 3 layers of lemon curd, Cream Cheese frosting then draped with butter fondant, and decorated with fondant flowers.

An edible piece of art just in time for spring!

The Italian Kitchen – Ricotta Gnocchi – 3 Course Dinner

If you’re a fan of potato gnocchi, let us introduce you to its cousin – ricotta gnocchi (No potatoes required!) Lighter and slightly chewy, ricotta gnocchi is a snap to make and doesn’t compromise our love for the delicious, pillowy nuggets with which we are familiar. Chef Jen Tarantino Reyes will instruct you how to prepare perfect gnocchi and teach you different rolling techniques (the way her grandmother and mother taught her). Once you pair braised Italian sausage with the light ricotta gnocchi, you’ll be sold! In this hands-on class, we will make:

Tuscan Kale Salad with Parmesan and Toasted Breadcrumbs

Ricotta Gnocchi with Tomato Butter Sauce and Braised Italian Sausage

Sfingi – Italian Fried Doughnuts with a  Dark Chocolate Sauce

Pâte à Choux – Sweet & Savory

Learn the basic techniques behind baking this delicious and versatile pastry with Chef Jennifer Tarantino Reyes. In this hands-on class, you will learn the best techniques to create perfect crispy shells, understand the science behind baking them to puffed perfection, and discuss variations to the master recipe. In addition, you will craft a smooth and creamy Vanilla Pastry Cream and learn the secret to perfect Chocolate Ganache that can be used for everything from ice cream to brownie glaze!

Pâte à Choux

Pâte à choux (pronounced pat-ah-choo) is the paste-like dough used for making the crispy shells of cream puffs, eclairs and gougères.  Students will learn to make a versatile choux and turn it into:

Gougères – French Cheese Puffs
Savory Puffs filled with Smoked Salmon Mousse
Classic Éclairs with Vanilla Pastry Cream and Chocolate Ganache Glaze

Cook It In Cast Iron – Deep Dish Chicago Pizza

Like anyone else who grew up in Chicago, Chef Jen Tarantino Reyes loves Chicago-style pizza! With its deep dish gooeyness, buttery crust, and layer of seasoned sausage, no other pizza can quite compare!  Having learned secrets from the famous UNO’s Pizzeria, Chef Jen will walk you through the steps to make this classic pizza at home. Learn how to turn your kitchen into a real Chicago Pizzeria!

Menu:

Deep Dish Chicago-Style Sausage Pizza (Vegetarian available by request)

Classic Pizzeria Caesar Salad with House-made Dressing and Oven-Toasted Herbed Croutons

A pizzeria staple on every table is Giardinera. Chef Jen will demo the pickling for you to enjoy!

Served with cold beer or wine.

Meatless Monday – Pasta Workshop

Making your own pasta is quick and easy and after this hands-on class with Chef Jennifer Tarantino Reyes, you’ll think nothing of mixing up a batch for a weeknight supper. Add essential recipes for sauces made with fresh herbs and seasonal produce and you’ll have a go-to recipe repertoire. You’ll start with just flour and eggs, creating your own pasta dough that you will turn into one stuffed pasta and one cut pasta to serve along with two unique sauces!

In this hands-on class, you will make:

  • Fresh Handmade Pasta Dough
  • Ravioli with a Ricotta Herb Filling in a Light Tomato Sauce
  • Tagliatelle Pasta with Wild Mushroom Sauce (a staff favorite; even if you don’t like mushrooms, it wows the crowd!)

Pâte à Choux – Sweet & Savory

Learn the basic techniques behind baking this delicious and versatile pastry with Chef Jennifer Tarantino Reyes. In this hands-on class, you will learn the best techniques to create perfect crispy shells, understand the science behind baking them to puffed perfection, and discuss variations to the master recipe. In addition, you will craft a smooth and creamy Vanilla Pastry Cream and learn the secret to perfect Chocolate Ganache that can be used for everything from ice cream to brownie glaze!

Pâte à Choux

Pâte à choux (pronounced pat-ah-choo) is the paste-like dough used for making the crispy shells of cream puffs, eclairs and gougères.  Students will learn to make a versatile choux and turn it into:

Gougères – French Cheese Puffs
Savory Puffs filled with Smoked Salmon Mousse
Classic Éclairs with Vanilla Pastry Cream and Chocolate Ganache Glaze

New Twist on a St. Patrick’s Day Dinner

We’re all Irish on St. Patrick’s Day! Join us for a fresh spin on a Irish dinner where you will learn the tips and tricks that will give you the skills in the kitchen to be lucky all of the time! Join Chef Jennifer Reyes who will share a n ew altenatives to the traditional cornbeef and cabbage.

In this hands on class you will make and enjoy;

Irish Stout Brown Bread with housemade butter and flaky Sea Salt

Spring Lamb-chop Lollipops with lemon-garlic aioli and fried rosemary

Deconstructed Colcannon with parsley potatoes and butter poached cabbage

Served with Whisky Sours, Guinness or American Wine (limit 2 pp)