**Now Available as Single Day Sessions**

Classic Thyme Culinary Magic Bringing the Science Lab into the Kitchen with Miss Charlotte

Combined Kids & Youth, Ages 4 thru 9 year olds Drop-off – No Adults

Class 1 - Wednesday, April 24, 4-6 PM $49.99 per student per class Class 2 - Wednesday, May 1, 4-6 PM $49.99 per student per class Class 3 - Wednesday, May 8, 4-6 PM $49.99 per student per class Class 4 - Wednesday, May 15, 4-6 PM $49.99 per student per class

Calling all young food fanatics, budding scientists and curious kids! We will guide students through culinary based experiments exploring science through food.

Spark or nurture your passion for science in this four-week series. From edible science experiments to creating art with food, students will delve into the fascinating worlds of chemistry, physics, biology and engineering through fun, interactive, and sometimes, magical , hands-on activities. Each week will feature exciting experiments and the creation of a delicious snack.

Call for information at 908-232-5445 and Register on-line at www.classicthyme.com

**Combined Kids & Youth Baking Series** Spring and Fall Sessions Basic Baking Skills with Miss Sue

Four Mondays, 4-6 PM, April 29, May 6, 13, & 20, Ages 4 thru 9 year olds , $199 per student Four Mondays, 4-6 PM, Oct. 7, 21, 28, & Nov.4, Ages 4 thru 9 year olds, $199 per student

To help children develop basic Baking skills giving them the ability to be successful in the kitchen, they need to be comfortable with measuring, mixing, using the utensils and ingredients at hand. Mathematics, precision, and timing become a focus as much baking shifts more to science and accuracy as well as artistic ability. This four session program will teach them patience and humility in the kitchen. We will inspire an added respect for safety, knife skills, precise measuring, along with the use of kitchen tools and small appliances.

As we work from basic preparation (‘mis en place’) to clean up, the students will practice these skills each week baking and sampling what they prepare. The capstone event for the last class, students will invite one adult to come and enjoy some of what they have learned and created.

Class One – precision measuring, mathematics of recipe conversion, accuracy and timing, reinforcement of safety and utilization of kitchen tools and general dexterity. Prepare and sample several types of cookies.

Class Two – repeat and continue to hone skills learned in class one, learn about the food groups and basic tastes, prepare, bake and taste cupcakes, cake, and frosting.

Class Three – reinforcement of general skills and prep. The focus of this session will be on creating pies and .

Class Four – The Grand Finale – Children invite one adult to come and enjoy a sampling of baked goods they learned in this series. We will set a proper table, for our guests to all enjoy the fruits of the children’s baked creations.

**Expanded Program** **Extended 4 hour Class Times** **Including S.T.E.M. activities** Kitchen Science Arts & Crafts activities The Classic Thyme to our curriculum. Edible and Living Garden Schoolyard 10AM-2PM $249 per child Farm-to-Table Summer Camp Program, Kids & Youth Ages 4 thru 9 Now including Drop-off – No Adults kitchen science and arts & crafts. Week 1 (4-Day Camp) with Sue Constantine & Charlotte Lee Monday June 24-Thursday June 27 10AM-2PM - $249.00 per child ages 4 thru 9

Classic Thyme Cooking School continues the summer camp series that will teach kids about Week 2 (3-Day Camp) gardening and what “farm to table” really Mon. Tues. Weds. July 1, 2, & 3 10AM-2PM - $189.00 per child ages 4 thru 9 means. When kids participate in any aspect of gardening and cooking it changes their Week 3 (4-Day Camp) approach to food and causes them to think Monday July 8-Thursday July 11 about food differently. For years we have 10AM-2PM - $249.00 per child ages 4 thru 9 worked with kids, of all ages, teaching them

basic culinary skills and introducing them to Week 4 (4-Day Camp) new foods through hands-on participation in Monday July 15-Thursday July 18 culinary preparation and education. Now we 10AM-2PM - $249.00 per child ages 4 thru 9

are taking it to the grass-roots level by introducing this new program. Week 5 (4-Day Camp) Monday July 22-Thursday July 25 Campers will learn while participating in the 10AM-2PM - $249.00 per child ages 4 thru 9 planting, growing, weeding, watering, and harvesting, of a living schoolyard garden. Each Week 6 (4-Day Camp) day will consist of activities including hands Monday July 29-Thursday Aug. 1 on work in the garden, indoor classroom 10AM-2PM - $249.00 per child ages 4 thru 9

activities, science, preparation of all natural healthy foods and treats, as well as some good Week 7 (4-Day Camp) old fashion getting dirty with our hands in the Monday Aug. 5-Thursday Aug. 8 10AM-2PM - $249.00 per child ages 4 thru 9 dirt fun. Each week is independent and the curriculum Week 8 (4-Day Camp) will change based on seasonally available Monday Aug. 12-Thursday Aug. 15 and herbs. Recipes will be 10AM-2PM - $249.00 per child ages 4 thru 9 supplemented by purchased ingredients as

necessary. Week 9 (4-Day Camp) Monday Aug. 19-Thursday Aug. 22 Camps run 4 days per week, Monday through 10AM-2PM - $249.00 per child ages 4 thru 9 Thursday, except the week of July 4th which is a 3 day camp. All camps are 4 hours per day, Week 10 (4-Day Camp) which includes time for eating whatever we Monday Aug. 26-Thursday Aug. 29 prepare from the day’s harvest. 10AM-2PM - $249.00 per child ages 4 thru 9

Week 3 4 Day Extended Kid’s & Youth Summer Camp 2019 Drop-Off No Adults Classic Thyme Summer Culinary Cooking Camps offer week Combination Summer Culinary Cooking Camp long 4day sessions, for age groups starting at 4 years old. Our Mon. Tues. Weds. Thurs. July 8, 9, 10, & 11 program introduces students to the culinary world giving 12 Noon-4 PM - $259.00 per child ages 4 thru 9 them the opportunity to develop basic skills that will build the foundation to cook and create culinary treasures with This full hands-on camp will engage children in proficiency throughout their entire life. On the first day of different cooking activities while presenting them with each class we get right down to the business of cooking. We challenging and fun projects. We will prepare and cook always try to work in some of the foods they claim they don’t / lunch items, snacks, baked goods, drinks, like as this helps to broaden their horizons and make them desserts, and even work on some kitchen science more willing to be adventurous. I still remember a student claiming they would never eat snails. To this day conch projects along with kitchen arts and crafts. This camp fritters is one of the most popular dishes older campers will allow friends and siblings to attend together and request. Perhaps after a week with us your aspiring chef will will offer a variety of activities. be preparing and eating foods you never imagined they would try. Unlocking and opening the door to develop good kitchen Week 4 4 Day Extended Kid’s & Youth skills, sound nutrition and inspiring the gourmand in students Drop-Off No Adults is an important step for providing a better path for life. Combination Summer Culinary Cooking Camp "Give a Man a Fish and you Feed Him For a Day. Mon. Tues. Weds. Thurs. July 15, 16, 17, & 18 Teach a Man to Fish and you Feed Him For a 12 Noon-4 PM - $259.00 per child ages 4 thru 9 Lifetime" - Lao Tzu This full hands-on camp will engage children in

“Teach a man to fish and you feed him for a different cooking activities while presenting them with lifetime. Unless he doesn't like sushi—then you also challenging and fun projects. We will prepare and cook have to teach him to cook.” - Auren Hoffman, breakfast/ lunch items, snacks, baked goods, drinks, Herald Philosopher desserts, and even work on some kitchen science projects along with kitchen arts and crafts. This camp

will allow friends and siblings to attend together and Kid’s & Youth Summer Camps will offer a variety of activities. Ages 4 thru 9, Drop-off – No Adults Week 5 4 Day Extended Kid’s & Youth

Week 1 4 Day Extended Kid’s & Youth Drop-Off No Adults Drop-Off No Adults Combination Summer Culinary Cooking Camp Combination Summer Culinary Cooking Camp Mon. Tues. Weds. Thurs. July 22, 23, 24, & 25 Mon. Tues. Weds. Thurs. June 24, 25, 26, & 27 12 Noon-4 PM - $259.00 per child ages 4 thru 9 12 Noon-4 PM - $259.00 per child ages 4 thru 9 This full hands-on camp will engage children in This full hands-on camp will engage children in different cooking activities while presenting them with different cooking activities while presenting them with challenging and fun projects. We will prepare and cook challenging and fun projects. We will prepare and cook breakfast/ lunch items, snacks, baked goods, drinks, breakfast/ lunch items, snacks, baked goods, drinks, desserts, and even work on some kitchen science desserts, and even work on some kitchen science projects along with kitchen arts and crafts. This camp projects along with kitchen arts and crafts. This camp will allow friends and siblings to attend together and will allow friends and siblings to attend together and will offer a variety of activities.

will offer a variety of activities. Week 6 4 Day Extended Kid’s & Youth

Week 2 3 Day Extended Kid’s & Youth Drop-Off No Adults Drop-Off No Adults Combination Summer Culinary Cooking Camp Combination Summer Culinary Cooking Camp Mon. Tues. Weds. Thurs. July 29, 30, 31, & Aug 1 Mon. Tues. & Weds. July 1, 2, & 3 12 Noon-4 PM - $259.00 per child ages 4 thru 9 12 Noon-4 PM - $195.00 per child ages 4 thru 9 This full hands-on camp will engage children in This full hands-on camp will engage children in different cooking activities while presenting them with different cooking activities while presenting them with challenging and fun projects. We will prepare and cook challenging and fun projects. We will prepare and cook breakfast/ lunch items, snacks, baked goods, drinks, breakfast/ lunch items, snacks, baked goods, drinks, desserts, and even work on some kitchen science desserts, and even work on some kitchen science projects along with kitchen arts and crafts. This camp projects along with kitchen arts and crafts. will allow friends and siblings to attend together and will offer a variety of activities.

Week 7 4 Day Extended Kid’s & Youth *Pre-Teen & Teen Summer Camps* Drop-Off No Adults *Ages 10 - 18* Drop-off – No Adults

Combination Summer Culinary Cooking Camp Mon. Tues. Weds. Thurs. Aug 5, 6, 7, & 8 4-Day Intensive Baking Workshop I 12 Noon-4 PM - $259.00 per child ages 4 thru 9 This full hands-on camp will engage children in with Suzanne Lowery different cooking activities while presenting them with Mon. Tues. Weds. Thurs June 24, 25, 26, & 27 challenging and fun projects. We will prepare and cook 9:00 AM -1:00 PM Full Participation breakfast/ lunch items, snacks, baked goods, drinks, $349.00 per person Ages 10 -18 Drop-Off No Adults

desserts, and even work on some kitchen science Day 1 - Pie Dough - Chocolate Cream, Lemon projects along with kitchen arts and crafts. This camp Meringue and Peach Crumb Pies will allow friends and siblings to attend together and Day 2 - – Yeast, Banana & Zucchini Breads, will offer a variety of activities. Blueberry and Chocolate Chip Muffins

Week 8 4 Day Extended Kid’s & Youth Day 3 - – , Cream Puffs and Éclairs, Drop-Off No Adults Napoleons, Tartlets and Turnovers Combination Summer Culinary Cooking Camp Day 4 –Cookies - Cookies: Sugared Linzers, White Mon. Tues. Weds. Thurs. Aug 12, 13, 14, & 15 Chocolate Oatmeal, Iced Cut-outs, Raspberry Bars, 12 Noon-4 PM - $259.00 per child ages 4 thru 9 Mini-Cinnabuns This full hands-on camp will engage children in Based on class discussions recipes changes or different cooking activities while presenting them with additions are possible. challenging and fun projects. We will prepare and cook breakfast/ lunch items, snacks, baked goods, drinks, Pre-Teen & Teen 2-Day Cupcake Workshop desserts, and even work on some kitchen science with Suzanne Lowery projects along with kitchen arts and crafts. This camp Monday, June 24, & Tuesday, June 25, 2-5 PM will allow friends and siblings to attend together and Full Participation $159.00 per person will offer a variety of activities. ages 10 -18 Drop-Off No Adults, includes materials Day 1 Bake Vanilla, Lemon, Devil’s Food and Red Week 9 4 Day Extended Kid’s & Youth Velvet cupcakes, Prepare butter cream Drop-Off No Adults Day 2 Prepare, Chocolate Ganache and Boiled Combination Summer Culinary Cooking Camp Frosting, Frost and decorate with frostings, fondant, Mon. Tues. Weds. Thurs. Aug 19, 20, 21, & 22 candies, and graham crackers to create, S’more, Jam- 12 Noon-4 PM - $259.00 per child ages 4 thru 9 filled, Lemon meringue flavors, and flower , snowmen This full hands-on camp will engage children in and polka dot designs different cooking activities while presenting them with challenging and fun projects. We will prepare and cook Summer Teen & Pre-Teen breakfast/ lunch items, snacks, baked goods, drinks, desserts, and even work on some kitchen science 2 Day Making Workshop projects along with kitchen arts and crafts. This camp with Suzanne Lowery will allow friends and siblings to attend together and Wednesday & Thursday, June 26 & 27, 2-5 PM will offer a variety of activities. Full Participation, Ages 10 -18 Drop-Off No Adults $159.00 per student Week 10 4 Day Extended Kid’s & Youth Homemade pasta comes in a wide variety of styles and Drop-Off No Adults shapes. It involves different types of dough and some Combination Summer Culinary Cooking Camp are stuffed or filled. This class will be a primer to Mon. Tues. Weds. Thurs. Aug 26, 27, 28, & 29 explore the world of homemade pasta. Students will 12 Noon-4 PM - $259.00 per child ages 4 thru 9 learn the art of making pasta dough, forming some This full hands-on camp will engage children in shapes by hand, utilizing machines, some manual and different cooking activities while presenting them with some mechanized, to form the shapes, and finally some challenging and fun projects. We will prepare and cook simple versatile accompanying sauces. breakfast/ lunch items, snacks, baked goods, drinks, Class size is limited and will fill up quickly, desserts, and even work on some kitchen science register early. projects along with kitchen arts and crafts. This camp

will allow friends and siblings to attend together and

will offer a variety of activities.

3 Day Teen/Pre-Teen 3 Day Teen Intensive Summer Culinary Cooking Camp with Suzanne Lowery with Chef Dan Slobodien World Cuisine Culinary Camp Breakfast and Sweets All Day Long! Mon. Tues. Weds. July 1, 2, & 3, Mon. Tues. Weds. July 1, 2, & 3, 2-5 PM 9:00 AM-1 PM $229.00 per student ages 10–18 Drop-Off No Adults $299.00 per student, Ages 10-18 This 3 day camp series of cooking classes is dedicated Drop-Off No Adults to teen and pre-teen students. During this session of

hands-on classes we teach students: Recipes will be prepared from various cuisines around the world including France, Spain, Greece, Day 1: Egg Cooking Techniques & Dishes , Poland, India, and China Special Egg Dishes

Breakfast Sandwiches This 3 day Intensive camp focuses on the foundational Breakfast basics necessary in all culinary preparation. Each day

the students will learn to prepare recipes from various Day 2: Pancakes, Waffles,French Toast, & Crépes world regions. The students eat what they cook daily. Master Recipes & Variations We sometimes change-up menus based on class discussions and or student skill ability. Day 3: Breakfast, Brunch Breads, Sweets, & Treats (No open toe footwear.) Biscuits, Scones, Muffins

Coffee Cakes, Fruit/Nut Breads Recipes prepared will depend on the skill level of Cinnamon Rolls, Donuts the class. We will attempt:

The students eat what they cook daily. Day 1 - Creme Dubarry, Poulet Saute Chasseur, Dad’s

Burgundy Beef with Mushrooms Served over Ziti,

Ratatouille, Creme Brulee, All Purpose Crêpes, Dulce de Leche, Onion Soup, Potage, The Cinnabon Recipe 4-Day Intensive Baking Workshop II with Suzanne Lowery Day 2 - Paella, Avgolemono Soup, Spanakopita, Easy Mon. Tues. Weds. Thurs. July 8, 9, 10, & 11 Ricotta Gnocchi, Alfredo Sauce, Italian, Spinach 9:00 AM -1:00 PM Full Participation , Bigos, Chet’s Sister Aunt Mary’s $349.00 per person Ages 10 -18 Drop-Off No Adults Homemade Pierogi, Greek Style Orzo Cooked with Shrimp, Mussels, , Mint, and Ouzo Day 1 - Tarts - Mixed Berry Tart, Fresh Fruit Pizzas, Peach-Raspberry Galette Day 3 - Pita Bread, Mulligatawny Soup, Curried Day 2 - Breads and Muffins - Chocolate-cherry Chicken and Rice, Kebabs, Vegetable Scones, Cheddar Biscuits, Orange-Spice Muffins, Pita Wontons with Hoisin Dipping Sauce, Red Curried Bread with Peanut butter and banana Shrimp, Sweet Coconut Dumplings with Ice Cream Day 3 - - Baked Apple Dumplings, Strawberry Ice Cream Baked Alaska, Fudge Brownies,

Toasted Marshmallows

Day 4 – Chocolate - Truffles, Lava Cakes, White Don’t forget to book your child’s Chocolate Mousse with Raspberry Sauce, Chocolate ‘Chef For A Day’ Crackle Cookies, Chocolate Covered Strawberries Based on class discussions recipes changes or Cooking Birthday Party additions are possible.

Summer Teen & Pre-Teen Cake Decorating with Suzanne Lowery 4 Day Teen/Pre-Teen 2 Days, Monday, July 8, & Tuesday, July 9 Summer Culinary Cooking Camp 2-5 PM Ages 10-18 Drop-Off No Adults $179.00 per person including starter set of tools With Suzanne Lowery THE BASICS OF CAKE DECORATING : Mon. Tues. Weds. & Thurs. July 15, 16, 17, & 18 In these two sessions, learn to create a professionally 2-5 PM $299.00 per student ages 10-18 decorated special occasion cake. Drop-Off No Adults Introduction to tools, frostings, handling of the pastry This 4 day camp series of cooking classes is dedicated bag, and basic borders. to teen and pre-teen students. During this session of Coloring of frosting, piping of rosebuds, sweet peas, hands-on classes we teach students the basics of how leaves and roses on the nail. to prep cook and eat homemade food, from a tasty Demonstration of filling, frosting, and bordering a cake after-school snack to breakfast, lunch & dinner! and practice writing inscriptions. The students eat what they cook daily. Students will complete an iced and decorated cake of Day 1 - Tomato- Soup, Asparagus with their own design. Sweet Balsamic Vinegar, Crusty Yeast Rolls, Chicken *Students will completely decorate a pre-baked cake, Cacciatore, Pasta Dough, Strawberry Lemon we supply in the second class which they take home.* Shortcakes Day 2 - Tortellini- , Rosemary Summer Teen & Pre-Teen Bread or Rolls, Grilled Bread Salad, Zucchini Noodles with Seafood Arrabiata Roasted ** Workshop** Tomato Sauce, Raspberry Poached Pears with with Suzanne Lowery Mascarpone Cream 2 Days, Wednesday, July10, & Thursday, July 11 Day 3 - Roasted Potato-Leek Soup, German Potato 2-5 PM, Ages 10 -18 $159.00 per student Salad, Beef Stroganoff, Quick Biscuits, Oatmeal- Drop-Off No Adults Raisin Baked Apples’ Elephant Ears This class will cover pizza making starting with making Day 4 - Thai Coconut-Chicken Soup with Jasmine fresh dough from scratch. Students will learn to make pizza Rice sauce & explore various pizza toppings. This two day pizza Grilled Greek Romaine Salad, Herbed Flatbread workshop will give students the experience and confidence Mu-Shu Pork and Pancakes, Sweet Coconut to make great pizzas and ignite the spark to continue Dumplings with Ice Cream making fresh at home any time.

4-Day Intensive Baking Workshop III with Suzanne Lowery Mon. Tues. Weds. Thurs. July 15, 16, 17, & 18 9:00 AM -1:00 PM Full Participation $349.00 per person Ages 10 -18 Drop-Off No Adults Day 1 - Cookies-Cream Cheese Carrot Cake Sandwiches, Iced lemon Shortbreads, Cheesecake Brownies, Strawberry Thumbprints Day 2 - Cupcakes & Frozen Treats–Vanilla, Devil’s Food & Red Velvet Cupcakes, Vanilla Ice Cream, Fruity Frozen Bavarian Creams Day 3 – Frostings and Cones – Butter Cream, Cream Cheese Frosting, Whipped Cream Frosting, Almond and Vanilla Cones Day 4 – Pastries – Fruit Filled Phyllo Turnovers, Chocolate Napoleans, Dulce De Leche Caramel Cream puffs, Berry Filled Meringues, Iced Lemon Shortcakes

Based on class discussions recipes changes or additions are possible.

Special Chef’s Kitchen Camp - 4 Day Intensive Culinary Camp Summer Teen & Pre-Teen with Daniel Rosati 2 Day Pasta Making Workshop Mon. Tues. Weds. Thurs. July 22, 23, 24, & 25, 9AM-1PM Wednesday & Thursday, July 24 & 25, 2-5 PM $399.00 per student Full Participation, Ages 10 -18 $159.00 per student Drop-Off No Adults Teen & Pre-Teen Ages 10 -18 Homemade pasta comes in a wide variety of styles and This 4 day Intensive camp focuses on the foundational shapes. It involves different types of dough and some basics necessary in all culinary preparation. Students are stuffed or filled. This class will be a primer to must be at least 10 years old to attend this camp. Each explore the world of homemade pasta. Students will day students will prepare various items they will serve learn the art of making pasta dough, forming some and eat. They will learn how to plan a menu, prep, shapes by hand, utilizing machines, some manual and cook, serve and cleanup. Day 1 will focus on knife some mechanized, to form the shapes, and finally some skills. Menus for the subsequent days will utilize knife simple versatile accompanying sauces. skills practiced from day 1. Class size is limited and will fill up quickly We sometimes change-up menus based on class so register early. discussions and or student skill ability.

(No open toe footwear.)

Day 1: Essential Knife Skills, Beef, Chicken & Vegetable Stocks, Soups & : A Trio of Potato Salads, Mixed Special Chef’s Kitchen Camp - 4 Day Green Salad with Mustard Vinaigrette, Grilled , Classic Minestrone, Creamy Corn Chowder, Italian Street Foods from Around the World with Dan Slobodien

Day 2: From Pan to Plate, The Art of Sautéing : Nacho Mon. Tues. Weds. Thurs. Tuesday with Homemade Chips, Salsa & Guacamole, July 29, 30, 31, & Aug. 1, 9AM-1PM Crispy Chicken Strips, Turkey Cutlets Marsala Style, Pan Fried Pork Chops Milanese, Marinated Beef Flank Bulgogi $399.00 per student Style with Thai Fried Rice, Bananas Foster Teen & Pre-Teen Ages 10 -18

Day 3: Stove Top & Oven Braising : Beef with Drop-Off No Adults Baked Polenta, Chicken Paprikash with Dumplings, Stuffed This 4 day Intensive camp focuses on the famous street Meatballs with Marinara & Herbed Cavatelli, Milk & Herb foods foud around the world.. Students must be at least Braised Pork Loin with Whipped Potatoes, Poached Pears 10 years old to attend this camp. Each day students

Day 4: Dry & Moist Heat Roasting & Baking : Stuffed will prepare various items they will serve and eat. Roasted Vegetables, Oven Fried Parmesan Chicken Legs, We sometimes change-up menus based on class Butterflied Roasted Chicken with Herbs, Crispy Roasted discussions and or student skill ability. Rosemary Potatoes, Roasted Cauliflower Salad, Chocolate (No open toe footwear.) Soufflé Cakes Day 1: Sandwiches & More

Falafels, Gyros, Hot Dogs, Beef Bulgogi Tacos Grilled Cheese, Cheesesteaks, Soft 2 Day Pre-Teen & Teen Day 2: Taco Tuesday Cookie Baking Homemade Tortillas, Various Fillings & Decorating Workshop Guacamole, , Day 3: Street Foods of Latin America with Miss Staci Ceviche, , Arepas, Tostones, Choripán Monday July 22, & Tuesday July 23, 2-5 PM Day 4: Asian Street Foods $159.00 per person ages 10-18, includes all materials Sates, Springrolls/Eggrolls, Dumplings/Potstickers Drop-Off No Adults Vietnamese Summer Rolls, Samosas, Korean ochujang In this 2-Day workshop students will learn to prepare sugar, Chicken Wings, Vietnamese Banh Xeo

chocolate and spice cut-out cookies, in various shapes, and

learn decorating techniques with butter-cream, royal icing

and fondant, as well as 'glitter', 'paint' and other specialty decorations.

2 Day Teen/Pre-Teen

French & Italian Pastry Workshop Summer Culinary Cooking Camp Special Chef’s Kitchen Camp - 4 Day with Daniel Rosati Intensive Culinary Camp Mon. Tues. July 29 & 30 With Suzanne Lowery 2-5 PM $159.00 per student ages 10 – 18 Drop-Off No Adults Mon. Tues. Weds. Thurs. Day 1: French : Cream Puffs & Éclairs, Strawberry August 5, 6, 7, & 8, 9AM-1PM Napoleons, French Style Cheesecake, Lemon Tart, $399.00 per student Chocolate Pot du Crème Teen & Pre-Teen Ages 10 -18 Drop-Off No Adults Day 2: Italian : Cherry Crostata Jam Tart, Double This 4 day Intensive camp focuses on the foundational Chocolate , Vanilla , with basics necessary in all culinary preparation. Students mixed Berries, must be at least 10 years old to attend this camp. Each day students will prepare various items they will serve 2 Day Teen/Pre-Teen and eat. They will learn how to plan a menu, prep, Miniature & Plated Dessert Workshop cook, serve and cleanup. We sometimes change-up menus based on class discussions and or student skill Summer Culinary Cooking Camp ability. with Daniel Rosati (No open toe footwear.) Weds. & Thurs. July 31 & Aug. 1 2-5 PM $159.00 per student ages 10 – 18 Day 1 - Crab and Brie Bisque, Gorgonzola Toasts Drop-Off No Adults Herbed New Potatoes, Lyonnaise Salad with Poached Day 1: Warm Blueberry Cakes with Almond Brittle, Eggs and Mustard Vinaigrette, Mushroom Crusted Miniature Lemon Mousse/Coconut Domes, Pistachio Hanger Steak, Balsamic Zucchini and Tomatoes, & White Chocolate Brioche Bread Pudding Cups, Apple Tart Tatins, Vanilla Ice Cream Base Mocha Meringue Tartlets, Normandy Apple Tarts Day 2: Strawberry Rhubarb Tarts, Miniature Flourless Day 2 - Chicken, Sausage and Shrimp Gumbo, Sticky Chocolate Cakes, Tuscan Nutella Filled Bomboloni Wings, Salmagundi Salad, Mexican Portobello Burgers , Le Train Bleu Strawberry Phyllo with Chile Mayonnaise, Zucchini Casserole, Chocolate Napoleon’s, Sticky Toffee Pudding Cups Brioche Bread Pudding with Cinnamon Whipped Cream, Raspberry Bars

Don’t forget to book your Day 3 - Sausage and Kale Zuppa Toscana, Caesar Salad with Parmesan Croutons, Zucchini Lasagna child’s Bow Ties with Fresh Basil Sauce, Grilled ‘Chef For A Day’ Rosemary and Lemon Chicken, Stuffed Strawberries, Biscotti, Chocolate Lava Cakes Cooking Birthday Party Day 4 - Garlic and Herb Stuffed Mushrooms, Cream

of Broccoli-Cheddar Soup, Buttermilk Cornbread, Broiled Salmon with Tomato Orange Salsa, Sweet Corporate Team Potato Pancakes, Tomato and Cucumber Quinoa Salad, Mixed Berry Shortcakes with Chocolate Sauce Building

& Private Cooking

Class Parties

Puff Pastry ‘Pâte Feuilletée’ 2 Day Teen/Pre-Teen Workshop Summer Foods France & Italy with Suzanne Lowery Culinary Cooking Camp 2 Days, Monday, Aug. 5, & Tuesday, Aug. 6 With Daniel Rosati 2-5 PM Full Participation, Ages 10 -18 Mon. Tues. Aug. 12 & 13 $159.00 per student Drop-Off No Adults 2-5 PM $159.00 per student ages 10 – 18 Day 1 – Students will make their own dough, Drop-Off No Adults also known as pâte feuilletée , in the traditional as well as Day 1: Italy : Tomato Crostata, Tuscan quick style. While this new dough students made rests and Vegetable Soup, Handmade Ricotta Ravioli with chills we will work with frozen prepared puff pastry dough Pesto, Butterflied Roasted Chicken with Rosemary, to create sweet and savory turnovers, sticks, elephant ears Sautéed Spinach with White Beans & Garlic, Frozen and custard filled Napoleons. Tiramisu Day 2 – Students work with the homemade puff pastry the Day 2: France: Gougere Cheese Puffs, Potage chilled pastry dough students made in day 1 to create fruit, St.Germain - Fresh Pea Soup, Chopped Steak Haché cheese, and chocolate fillings to create pinwheels, pockets, with Rich Brown Sauce, Asparagus with Hollandaise horns and rolls. Class size is limited & will fill up quickly so register early. Sauce, White Chocolate Mousse with Raspberries

2 Day Teen/Pre-Teen Pre-Teen & Teen Cookie Jar Cookie Baking Workshop 2-Day Bread Baking Workshop with Daniel Rosati Weds. & Thurs. Aug. 14 & 15 with Suzanne Lowery 2-5 PM $159.00 per student ages 10–18 Wednesday Aug. 7, & Thursday Aug. 8, 2-5 PM Drop-Off No Adults Full Participation $159.00 per person ages 10 -18 Drop-Off No Adults Day 1: Bar, Sliced & Drop Cookies : Raspberry Pecan Day 1: Rosemary Rolls, Tomato and Cheese , Bars, Blondie Bites, Chocolate Chunk Cookies, Doughnuts, Apple Gingerbread, Cheddar Corn Muffins Everything Oatmeal Cookies, Ginger Cookies, Slice & Bake Cherry Almond Cookies Day 2: Potato Bread, Cloverleaf Rolls, Day 2: Rolled & Shaped Cookies : Chocolate Dipped Cinnamon Buns, Morning Glory Muffins, Coconut Macaroons, Fork Pressed Peanut Butter Tropical Coconut-Banana Bread Cookies, Nutella Linzer Hearts, Citrus Melt Away Cookies, Cinnamon , Apricot Thumbprint Cookies

4-Day Intensive Baking Workshop IV With Suzanne Lowery 4-Day Intensive Baking Workshop V Mon. Tues. Weds. Thurs. Aug. 12, 13, 14, & 15 with Suzanne Lowery 9:00 AM -1:00 PM Full Participation Mon. Tues. Weds. Thurs. Aug. 19, 20, 21, & 22 $349.00 per person Ages 10 -18 Drop-Off No 9:00 AM -1:00 PM Full Participation Adults $349.00 per person Ages 10 -18 Drop-Off No Day 1 - Super Snacks - Granola Parfait, Nutella-Banana Adults Muffins, Blondie Bars, Strawberry Sherbert, Sticky Buns, Day 1 – FRUITS: Peach pop-tarts, Plum-crumb pie, Fresh Cherry Orange=Cranberry Oatmeal Cookies Clafoutis, Lemon Cream Jelly Roll, Br. Sugar Grilled Pineapple Day 2 - Breakfast Baking - Baked Apple French Toast, Day 2 – CHOCOLATE: Chocolate Ravioli, Chocolate Fudge Ice Sausage and Egg Strata, Banana-Cottage cheese Pancakes, Cream, Cream cheese brownies, Chocolate covered coconut Classic Quiche, Blueberry Muffins, Waffle Sundaes macaroons, Chocolate Fudge cake Day 3 – CHEESE: Cherry cheesecakes, Strawberry Mascarpone Day 3 - Homestyle Desserts - Apple Crisp, Chocolate Tart, Carrot Cakes with Cream Cheese Frosting, Blackberry Fudge Cake, Strawberry Shortcakes, Blueberry Bread Baked Brie, Ricotta Pancakes with Orange Syrup Pudding, Red Velvet Whoopie Pies, Magic Cookie Bars Day 4 – BERRIES: Raspberry Poached pears, Blackberry Dumplings, Blueberry-Banana Bread, Strawberry Brownie Pie, Day 4 - Restaurant Desserts - Creme Brulee, Cherries Mixed Berry Sorbet Jubilee, Panna Cotta, NY cheesecake, Crepes Suzette, Based on class discussions Chocolate Souffles, Tiramisu recipes changes or additions are possible. Based on class discussions recipe changes are possible. 4 Day Teen/Pre-Teen *Summer Teen & Pre-Teen* Summer Culinary Cooking Camp 2 Day Teen/Pre-Teen With Suzanne Lowery Artisan Bread Making Workshop Mon. Tues. Weds. & Thurs. Aug. 19, 20, 21, & 22 with Daniel Rosati 2-5 PM $299.00 per student ages 10 – 18 Weds. Aug. 28 & Thurs. Aug. 29 Drop-Off No Adults 9:00 AM-1:00 PM $199.00 per student ages 10 – 18 Drop-Off No Adults This 4 day camp series of cooking classes is dedicated to teen and pre-teen students. During this session of Day 1: Yeast Breads I : Hearty Oatmeal Bread, Pecan hands-on classes we teach students the basics of how Sticky Monkey Bread, Parmesan Pesto Ring, Braided to prep cook and eat homemade food, from a tasty Challah Bread, Soft Knot Rolls, Flaky Buttermilk after-school snack to breakfast, lunch & dinner! Biscuits The students eat what they cook daily. Day 2: Yeast Breads II : Miniature Butter & Herb Day 1 - Tomato-Garlic Soup, Asparagus Salad with Focaccia, French Savory Walnut Onion Boule, Sesame Sweet Balsamic Vinegar, Crusty Yeast Rolls, Chicken Semolina Bread, English Muffins, Chocolate Swirled Cacciatore, Pasta Dough, Strawberry Lemon Loaf Bread, Parmesan Herb Quick Bread Shortcakes

Day 2 - Tortellini-Sausage Minestrone, Rosemary Bread or Rolls, Grilled Panzanella Bread Salad, Summer Teen & Pre-Teen Cake Decorating Zucchini Noodles with Seafood Arrabiata Roasted with Suzanne Lowery Tomato Sauce, Raspberry Poached Pears with 2 Days, Monday, Aug. 26, & Tuesday, Aug. 27 Mascarpone Cream 2-5 PM Full Participation, Ages 10 -18 Drop-Off No Adults Day 3 - Roasted Potato-Leek Soup, German Potato $179.00 per person including starter set of tools Salad, Beef Stroganoff, Quick Biscuits, Oatmeal- THE BASICS OF CAKE DECORATING : Raisin Baked Apples’ Elephant Ears In these two sessions, learn to create a professionally decorated special occasion cake. Day 4 - Thai Coconut-Chicken Soup with Jasmine Introduction to tools, frostings, handling of the , and Rice basic borders. Grilled Greek Romaine Salad, Herbed Flatbread Coloring of frosting, piping of rosebuds, sweet peas, leaves and Mu-Shu Pork and Pancakes, Sweet Coconut roses on the nail. Dumplings with Ice Cream Demonstration of filling, frosting, and bordering a cake and practice writing inscriptions. Students will complete an iced and decorated cake of their own *Summer Teen & Pre-Teen* design. *Students will completely decorate a pre-baked cake, we supply 2 Day Choco-Palooza in the second class which they take home.* with Suzanne Lowery Summer Teen & Pre-Teen 2-Day Intensive Teen Camp Mon. Tues. Aug. 26 & 27 Pizza Making Workshop with Pat Crew 9:00 AM -1:00 PM Full Participation 2 Days, Wednesday, Aug. 28, & Thursday, Aug. 29 $199.00 per person Ages 10 -16 2-5 PM Full Participation, Ages 10 -18 Drop-Off No Adults Drop-Off No Adults Day 1: Cakes, Candy and Ice Cream - Chocolate $159.00 per student Cannoli Cupcakes, Chocolate Lava Cakes, Chocolate This class will cover pizza making starting with Covered Tuxedo Strawberries, Chocolate Truffles, making fresh dough from scratch. Students will Chocolate-Toffee Ice Cream learn to make a simple pizza sauce and explore Day 2: Pastry, Pies and Tarts - Chocolate Eclairs, various pizza toppings. This two day pizza Double Chocolate Elephant Ears, Cinnamon-Sugar workshop will give students the experience and Chocolate Kiss Puffs, Chocolate-Coconut Cream Tarts, confidence to make great pizzas and ignite the Chocolate-Strawberry Brownie Pie spark to continue to enjoy fresh pizza at home any Class size limited and fills up quickly so register early. time. Class size is limited and will fill up quickly so register early.

‘Mommy and Me’

‘Working Parent and Me’

‘Working Parent and Me’ Classes ‘Mommy and Me’ Classes with Jackie Leischner

with Jackie Leischner Come join in the fun and learning while spending some special quality time with your child. These Classes are designed to introduce children to the This full hands-on class will help children build math skills, kitchen in a fun and inventive way. Children love to improve motor functions, and develop sensory memory stir, pour, roll dough, and experiment with volume. while encouraging the fun of cooking with their parent. These full hands-on classes help children build math Each child is expected to be 2 years of age or older and skills, improve motor functions, and develop sensory accompanied by a parent or guardian. memory while encouraging the fun of cooking with Come and spend some real bonding time with your child! Mom. Each child is expected to be 2 yrs. old and No strollers please! accompanied by one adult; Mom, Dad, Grandparent, Caregiver, etc. Mother’s Day Celebration No children under 2 allowed in Cooking School. Saturday, May 11, 9:30-11 AM No strollers please! Full hands-on, $59.00 per child with adult Mini Pancake Muffins, Strawberry Scones with Mother’s Day Celebration Strawberry Butter, Friday, May 10, 9:30-11 AM “Love” lollipops, Chocolate Covered Strawberries, Full hands-on, $59.00 per child with adult Breakfast Milkshake Mini Pancake Muffins, Strawberry Scones with Strawberry Butter, Beary Bear Fun “Love” lollipops, Chocolate Covered Strawberries, Saturday, June 8, 9:30-11 AM Breakfast Milkshake Full hands-on, $59.00 per child with adult We will make and bake bear bread, cub-cakes, fruit Beary Bear Fun kabobs, fresh squeezed orange juice Friday, June 7, 9:30-11 AM

Full hands-on, $59.00 per child with adult Italian Favorites We will make and bake bear bread, cub-cakes, fruit Saturday, September 21, 9:30-11 AM kabobs, fresh squeezed orange juice Full hands-on, $59.00 per child with adult

Homemade Cavatelli Pasta with Broccoli, Garlic Italian Favorites Bread, Lemon Yogurt Snack Cake, Lemon Granita Friday, September 20, 10-11:30 AM

Full hands-on, $59.00 per child with adult Halloween Fun! Homemade Cavatelli Pasta with Broccoli, Garlic Saturday, October 26, 9:30-11 AM Bread, Lemon Yogurt Snack Cake, Lemon Granita Full hands-on, $59.00 per child with adult

Join us as we conjure up some Halloween Fun! tasty fun Halloween treats Thursday, October 31, 10-11:30 AM Spooky , Devils’ food ghost cupcakes, Full hands-on, $59.00 per child with adult Halloween popcorn treat, Spider clusters, Join us as we conjure up some Wormy orange punch tasty fun Halloween treats

Spooky white pizza, Devils’ food ghost cupcakes, Halloween popcorn treat, Spider clusters,

Wormy orange punch

Kid’s Classes

Mother’s Day with Miss Staci * Pre-Teen/Teen/Adult * Saturday, May 11, 11:30 AM – 1:30 PM Class Prices are Per Person Full Participation Ages 4 - 9, $39.00 per child Drop-Off No Adults Pre-Teen/Teen/Adult Everyone gets Mom chocolate or flowers. Do Mother’s Day Celebration something different this year. Come make treats that Appeteasers & Cookie Workshop will make her feel even more special on Mother's Day! Egg Tarts with Daniel C. Rosati Blueberry Lemon Muffins Sunday, May 5, 9:30 AM-12:30 PM Raspberry Sunrise Smoothie Full Participation $70.00 per person Chocolate Fudge Squares Students Ages 10-18 may register for 1 space and

attend alone or register for 2 spaces and attend with a

Kids’ Father’s Day with Miss Staci parent or adult Chorizo & Manchego Stuffed Potatoes Saturday, June 15, 1-3 PM Cheese & Herb Stuffed Piquillo Peppers Full Participation Ages 4 - 9, $39.00 per child Sundried Tomato, Herbed Goat Cheese Drop-Off No Adults "Rugelach" Everyone gets Dad a tie or a newspaper. Do something Grilled Chicken Sate with Peanut Dipping Sauce different this year. Come make treats that will show Warm Spinach Pesto him how much you appreciate him on Father's Day! Crostini with Creamy Fontina Chinese Grilled Quesadillas Hoisin Miniature Meatballs Corn Salsa Ginger Bites Apple Pie Cookies Citrus Wedding Cookies Citrus Slush Double Chocolate Cherry Biscotti Oatmeal The Art of Chinese Cooking Everything Cookies

with Charlotte Lee Friday, September 20, 4-6 PM Full Participation Ages 4 - 9, $39.00 per child *Pre-Teen/Teen/Adult Drop-Off No Adults Dabble in the art of Chinese cooking with these Cooking & Baking Club* traditional Chinese dishes! Class Prices are Per Person Traditional Handmade Wontons Pearl Turkey Meatballs Pre-Teen/Teen/Adult Chinese sponge cake Blue Ribbon Summer Pies Chinese Watermelon Slushy with Suzanne Lowery Saturday, June 1, 10 AM-1 PM Fall Festival with Miss Staci Full Participation $59.00 per Person Saturday, October 12, 9-11 AM Students Ages 10-18 may register for 1 space and Full Participation Ages 4 - 9, $39.00 per child attend alone or register for 2 spaces and attend with a Drop-Off No Adults parent or adult Come and join Miss Staci for a fabulous Fall Festival Classic Pie Dough to create and eat some Classic Fall Favorites Blueberry Latticed Topped Pie Pumpkin Spice Muffins Strawberry Meringue Cookie Crumb Pie Apple Cider Smoothie Peach Hand Pies Autumn Harvest Vegetable Soup Jack O’Lantern Pizza

*Pre-Teen/Teen/Adult Adult Classes Cooking & Baking Club* Class Prices are Per Person Spring Surf n' Turf with Suzanne Lowery Monday, May 6, 6:30-9:30 PM Pre-Teen/Teen/Adult Full Participation $70.00 per person Comfort Classics with Suzanne Lowery Children ages 12 & up may enroll with a Parent Saturday, September 28, 10 AM-1 PM Cedar Plank Smoked Camembert Full Participation $59.00 per Person Parsley, Pea, Prosciutto and Lobster Risotto Students Ages 10-18 may register for 1 space and Chimchurri Hanger Steak attend alone or register for 2 spaces and attend with a BLT Salad parent or adult Mixed Berry Cheesecakes

Chicken Noodle Soup Dinner in Creamy Mac n' Cheese with Diana Albanese Grilled Chicken Caesar Salad Thursday, May 9, 6:30 -9:30 PM, Parm Sliders Full Participation $70.00 per person Hot Fudge Brownie Sundaes Children ages 12 & up may enroll with a Parent Southern Italy has along with its rugged countryside a casual lifestyle that is adored by its people. This class *Pre-Teen & Teen Cooking Club* explores the unique flavors of Sicily, , *Ages 10 - 18* Drop-Off No Adults , Puglia and . Come and join us as

Pre-Teen/Teen Baking Club Diana ventures into the kitchens of southern Italy. Warm Seafood Crostini with Grilled Fennel with Suzanne Lowery Homemade Cavatelli with Bursting Cherry Full Participation $59.00 per student Tomatoes, Arugula and Ricotta Ages 10 -18 Drop-Off No Adults Garlicky Broccoli Rabe Pizza Harvest Baking Sicilian Style Steak Thursday, October 17, 4:00-7:00 PM Zucchini Sticks with Vinegar and Garlic Cinnamon Coffee Cake Lemon and Garlic Chicken with New Potatoes Orange Spice Bread Olive and Walnut Cake Pumpkin White Chocolate Chip Cookies Dulce de Leche Cream Puffs Couples American Farmhouse Supper Cranberry-Pear Turnovers with Kathleen Sanderson

Friday, May 10, 7:00-10:00 P.M. Full Participation $79.00 per person *Pre-Teen/Teen/Adult Soft Polenta with wild mushrooms and Tomatoes Asparagus & Asiago Tarte Cooking & Baking Club* Chicken Milanese with Greens and red pepper dressing Class Prices are Per Person Perfect Poached Salmon with Cucumbers Pre-Teen/Teen/Adult & Crème Fraiche Spooktacular Halloween Party Steamed Herbed New Seasons Potatoes Lemon & Cream Roulade with Mint & Berries with Suzanne Lowery Saturday, October 26, 10 AM-1 PM Couples Cook Italian Surf and Turf Full Participation $59.00 per Person with Daniel C. Rosati Students Ages 10-18 may register for 1 space and Saturday, May 18, 6:00-9:00 PM attend alone or register for 2 spaces and attend with a Full Participation $79.00 per person parent or adult Zucchini “Carpaccio” with Venetian Crab Salad Dragon's Blood Punch Tuscan Grilled Shrimp Panzanella Salad Teriyaki Bat Wings Rosemary Rubbed Grilled Flank Steak Bloody Mummy Dogs with Roasted Pepper Sauce Franken-Guac and Chips Umbrian Lentil Salad Eyeball Cookies Honey Scented Panna Cotta with Grilled Apricots Witches Fingers Chocolate Covered Pretzels

Italian Boot Camp with Diana Albanese Sunday, May 19, 9:00 AM-1:00 PM Fresh from the Farm with Suzanne Lowery Full Participation $85.00 per person Thursday May 30, 6:30-9:30 PM Children ages 12 & up may enroll with a Parent Full Participation $70.00 per person Learn the essentials of Italian cooking from a third Children ages 12 & up may enroll with a Parent generation Italian. Diana Albanese of La Cucina Feta Bruschetta with Pita Chips D’ana has Italian cooking in her genes. Her family Honey Mustard Pork Ribs owned and operated the Albanese Imported Food Summer Squash Casserole Market in Bayonne , Jersey City and Hoboken for Roasted Corn and Asparagus many years. This class covers techniques for Peach Melba Almond Crisp homemade broth, risotto, roasting, sautéing and sauces. Spiedini Roman Style Tomahawk Steak and Crab Surf & Turf Risotto Primavera Penne with Pesto, Potatoes and Young Green Beans with Chef Steven Capodicasa Spinach Gnocchi with Tomato Sauce Saturday, June 1, 6:00-9:00 PM Chicken Scaloppini with Lemon Caper Sauce Full Participation $79.00 per person Fish Salmoriglio Crabmeat cocktail served with lemon aioli Baby with Mozzarella Baby greens with chorizo bits Hazelnut and Almond Biscotti with homemade goat cheese croutons Biscuit Tortoni Tomahawk Rib Eye Steaks served with grilled Sea Scallops Grilled Redskin potatoes Eastern Asian Favorites Roasted cauliflower with Crispy Herb Breadcrumbs with Daniel C. Rosati Raspberry Brownie Torte Wednesday, May 22, 6:30-9:30 PM Full Participation $70.00 per person South Carolina Low-Country Cooking Children ages 12 & up may enroll with a Parent Summer Rolls with Hoisin Peanut Dipping Sauce with Daniel C. Rosati Chicken Bahn Mi Sliders Wednesday, June 5, 6:30-9:30 PM with Quick Pickled Vegetables Full Participation $70.00 per person Shrimp & Scallion Pancakes Children ages 12 & up may enroll with a Parent Korean Barbecued Short Ribs Carolina Corn Hush Puppies Summer Asian Slaw with Zesty Pimento Cheese Vietnamese Coffee Ice Cream Smoky Pulled Pork Sandwiches with South Carolina Golden BBQ Sauce “Frogmore Stew” Lowcountry Shrimp Boil Backyard Entertaining with Arlene Ward with Sausage, Corn & Potatoes Friday, May 24, 7:00 -10:00 PM Hoping’ John Black Eyed Pea Salad Full Participation $79.00 per person Charleston’s Famous Huguenot Pecan Torte When the menu you plan deserves a special occasion, then call a few friends over to enjoy. As the weather changes, the deck, backyard or inside the house, if Couples Cook The Thrill of the Grill raining, can put a damper on your party. So best be it with Daniel C. Rosati if you plan a menu that will work inside or outside. Saturday, June 8, 6:00-9:00 PM The food is ready to go either way with less worry, Full Participation $79.00 per person some do ahead and hold, some grilled under an Grilled Marinated Shrimp Salad umbrella. Your party won’t be ruined, it’s just been with Spanish Style Pan con Tomate Garlic Bread redeemed. Spice Crusted Grilled Hangar Steak with California Shrimp Scampi Loaf Avocado Salsa Spicy New York Strip Steaks with Chimichurri Charred Corn & Black Garlic Roasted Potatoes with Salt Coating Foil Roasted Paprika Potatoes Grilled Zucchini and Goat Cheese Roll Ups Summer Berry Almond Crisp Pasta with Heirloom Tomatoes and Goat Cheese Stuffed Tri-Colored Peppers Classic Steakhouse with Suzanne Lowery Grilling Under the Stars Thursday, June 13, 6:30-9:30 PM with Diana Albanese Full Participation $70.00 per person Thursday, June 27, 6:30 -9:30 PM, Children ages 12 & up may enroll with a Parent Full Participation $70.00 per person Crab Stuffed Mushrooms Children ages 12 & up may enroll with a Parent Bacon Wrapped Filet Mignon We all look forward to summer grilling, whether it’s Wedge Salad with Blue Cheese Dressing simple or has an unexpected twist, something new or Potato Croquettes, Bananas Foster something old. This menu makes good use of your grill with new straight forward recipes. Yes you can Surf & Turf with Steven Capodicasa grill your pizza and it’s fast and easy! Friday, June 14, 7:00-10:00 PM Barbecued Clams Full Participation $85.00 per person Grilled Steak with Grilled Radicchio and Sicilian Crab Cannoli’s served with lemon aioli Pistachio Herb Pesto, Pizza on the Grill Baby greens with chorizo bits Smashed Grilled Herb Potatoes with homemade goat cheese croutons Grilled Vegetables with Herb Balsamic Sauce Bacon wrapped beef tenderloin Grape Tomato Vinaigrette with Parmesan Cheese served with grilled lobster tails over Grilled Romaine Redskin potatoes Lemon Herb Panna Cotta with Strawberries served with seared chorizo and onions Roasted cauliflower with Crispy Herb Breadcrumbs Distinctly American Seafood Cream Puffs with Caramel Whipped Cream Filling with Arlene Ward

Awesome Summer Buffet Saturday, June 29, 6:00 -9:00 PM Full Participation $79.00 per person with Kathleen Sanderson It’s no surprise...most will agree that our east-coast Wednesday, June 19, 6:30-9:30 P.M. seafood is tops. All you need is a little imagination Full Participation $70.00 per person and some very fresh fish. The rest will fall into place, Children ages 12 & up may enroll with a Parent but keep in mind... never, ever settle for something that Almond Parmesan Crisps isn’t the best quality. Tomato & Fontina Tartlets Roasted Salmon Gremolata Tangier Island Crab Meat Grilled Chicken Paillards and Scallop Chowder with Dill with Arugula and Shaved Parmesan Oven Poached New England Halibut Steaks with Grilled Napoleons Zucchini Topping with Roasted Red Pepper Dressing Cajun Shrimp Jambalaya Minted Lemon Orzo Salad East Coast Flounder Floating on Tomato, Caper Triple Caramel Cake with Caramel Cream and Olive Sauce with Polished Green Beans Outer Banks Oyster Dressing International BBQ Tour New England Lobster Rolls with Catherine Titus Felix & Dan Felix Friday, June 21, 7-10 PM, Everyone Cooks it All! $85.00 per person, Full Participation Couples Classic Steakhouse Catherine and Dan Felix, follow up their popular with Daniel C. Rosati Southern BBQ Tour class with great grilled foods Saturday, July 6, 6:00-9:00 PM from around the world. Full Participation $85.00 per person Korean BBQ Beef With the continued request to provide classes with Japanese Yaki-Tori (glaze-grilled chicken) MORE hands-on experience in class, Chinese BBQ Pork Daniel has created the series Everyone Cooks It Indonesian Beef and Chicken Satays All…where you will work in small groups preparing with Dipping Sauce EVERY dish on the menu, from first course to dessert. Quick Kimchi, Pickled Daikon Radish Shredded Caesar Salad Japanese “Fumi” Salad (Napa-slaw) Pan Seared Steaks with Red Wine Reduction Sauce Asian Style Rice Hash Browned Potatoes, Classic Creamed Spinach Rianna’s Naan (from Trinidad) Miniature Baked Alaska Pickled Blueberries Surf & Turf on the Grill Seafood Grills with Catherine Titus Felix & Dan Felix with Steven Capodicasa Friday, July 19, 7-10 PM, Saturday, July 13, 6-9 PM $85.00 per person, Full Participation Full Participation $79.00 per person Catherine and Dan Felix take classic Surf and Turf to a Cioppino (Italian Fish stew served new level. They will demo cutting an entire beef with grilled sourdough bread &roasted garlic aioli) tenderloin and explain the best methods to cook each Grilled jumbo shrimp wrapped in smoky bacon section. Students will then divide into teams to prepare served with chilled Yukon gold 4 menus featuring filet with coordinated seafood Grilled wasabi nut coated Ahi tuna with chilled bowtie dishes, sauces, sides and desserts. pasta salad and pickled ginger dressing Menu 1 - Beef Tournedos and Broiled Salmon with Grilled clams casino Grainy Mustard Sauce Grilled swordfish kebobs with chilled citrus Menu 2 – Roasted Tenderloin and Grilled Scallops Mediterranean couscous with Horseradish Cream Sweet Cream Bread Pudding with Caramel sauce Menu 3 – Chateaubriand, Grilled Swordfish Steaks with Mushroom & Vermouth Sauce Grilling Italian Style Menu 4 – World’s Best Sliders with Grilled Shrimp with Daniel C. Rosati and Cajun BBQ Sauce Wednesday, July 17, 6:30-9:30 PM Grilled Potato Salad and Grilled Veggies Full Participation $70.00 per person Classic Panna Cotta Children ages 12 & up may enroll with a Parent with Strawberries in Grand Marnier

Spiedini alla Romana Tuscany on the Grill with Diana Albanese Pollo all’ Abruzzese - Marinated Grilled Chicken Thursday, July 25, 6:30 -9:30 PM, with Potatoes & Roasted Peppers Full Participation $70.00 per person “QUAGLIE” di Melanzane Trifolate – Grilled Children ages 12 & up may enroll with a Parent Eggplant Tassels with Parsley Tomato Caper Sauce Save thousands of Euros on a trip to Italy this season, Scarola Ripiene - Whole Escarole Stuffed just imagine you are somewhere in the hills of Tuscany with Savory Bread Stuffing where this menu was inspired from. Dine outdoors on Funghi alla Griglia - Grilled Portobello Mushroom your deck and enjoy the pleasures and smells of your Caps with Garlic & Parmigiano Florentine steak and chicken diavola Crema di Ricotta - Orange Scented Ricotta Mousse with a glass of wine. with Seasonal Berries Mixed Shellfish Bruschetta with Lemon,

Capers and Baby Greens, Chicken alla Diavola Vintage Pasta with Arlene Ward Tuscan Grilled Steak with New Potatoes Thursday, July 18, 6:30 -9:30 PM, Grilled Mixed Mushrooms Full Participation $70.00 per person Panzanella Salad Children ages 12 & up may enroll with a Parent Grilled Pizza with Arugula and Artichoke The best loved, the most ordered, and the most Peach Crostata with Vanilla Ice Cream requested recipes are included in this class. These are the dishes that have survived the modern kitchens. Southwest Dinner Simple ingredients prepared carefully will make all the difference between good and great food. Enjoy them with Steven Capodicasa for family and elevate them to company special. Friday, July 26, 7:00-10:00 PM Here’s a taste of what you can enjoy. Full Participation $85.00 per person The Best Italian Salad –Ever Mock Pink Grapefruit Bellini Grilled Semolina Bread with Cotton Candy Clouds Farfalle In Vodka Sauce Grilled avocados stuffed with Sweet and Spicy Garlic Italian Crivalata Sausage with Pasta and Chickpeas Chipotle Crabmeat Salad Linguine alla Puttanesca Lobster tacos, Skirt steak tacos Fusilli with Spicy Tomato Crispy Cole Slaw and Roasted Pepper Sauce Crispy Bacon Mac & Cheese Panna Cotta with Peaches & Thyme Brownie Bites served in a Sweet Cotton Candy Nest and served with Vanilla Sauce

Summertime Lobster Dinner You Say Tomato with Diana Albanese with Steven Capodicasa Thursday, August 15, 6:30 -9:30 PM, Full Participation $70.00 per person Friday, August 2, 7:00-10:00 PM Children ages 12 & up may enroll with a Parent Full Participation $85.00 per person August brings us the freshest flavors of tomatoes that Saffron and ginger steeped mussels are grown to full sweetness. Whether they’re hand- with crusty garlic bread picked from the garden or the market, tomatoes add an Baby greens with roasted fennel unsurpassed taste to any dish you’re preparing. We’re and citrus yogurt saffron dressing not called the Garden State for nothing! Grilled Lobster with herb butter Stuffed Zucchini Flowers Baked cauliflower and 3 cheese bread topping with Fast Fresh Tomato Sauce Baked Roma tomatoes with Parmesan cheese crackle Puttanesca Classic Lemon Cake with Berry Whipped Cream Sliced Steak with Grilled Tomatoes, Red Peppers, Desperate Households Short Order Cook Vidalia Onions and Pesto Chicken Paillard with Bursting Tomatoes & Herbs with Arlene Ward Fresh Mozzarella, Tomatoes and Eggplant Salad Thursday, August 8, 6:30 -9:30 PM, with Basil Vinaigrette Full Participation $70.00 per person Fig Tart with Gelato Children ages 12 & up may enroll with a Parent This may just fill the bill for your busy household. Tomahawk Rib Eye Night Menus designed for fast and easy preparation are what with Steven Capodicasa you need. For evenings when you just want to relax Friday, August 16, 7-10 PM and stay home, or call in a few friends in to enjoy Full Participation $85.00 per person dinner cooked by the short order cook. Each dish is a Crabmeat cocktail served with lemon aioli quick shop, prep. and cook example. No exceptions Baby greens with chorizo bits allowed here. with homemade goat cheese croutons Sea Scallops with Cilantro Gremolata Tomahawk Rib Eye Steaks and Ginger Lime Butter Sauce Grilled Redskin potatoes Peppered Pork Tenderloin with Cherry Salsa Roasted cauliflower with Crispy Herb Breadcrumbs Bow Ties with Peas, Lemon and Mint Espresso Raspberry Brownie Torte White Balsamic Multi-Vegetable Kebabs Summer Greens with Purple Plums, Toasted Nuts Cooking with Spice Blends and Ricotta Salada with Daniel C. Rosati Raspberry and Blueberry Compote on Frozen Thursday, August 22, 6:30-9:30 PM Yogurt Full Participation $70.00 per person Children ages 12 & up may enroll with a Parent Everyone Cooks it All! Grilled Flatbread with Za’atar Couples Cook French Bistro Favorites & White Bean Tahini Dip with Daniel C. Rosati Jubilee Curried in Tomato Cups Saturday, August 10, 6:00-9:00 PM Jamaican Jerk Grilled Pork Tenderloin Full Participation $85.00 per person Moroccan Ras al Hanout Roasted With the continued request to provide classes with Red Pepper & Chickpea Salad MORE hands-on experience in class, Sweet Spiced Grilled Peaches Daniel has created the series Everyone Cooks It All…where you will work in small groups preparing Couples Grilled Chicken, Steak, Salmon, EVERY dish on the menu, from first course to dessert. Dessert, and Sides Salad Nicoise Canapés with Kathleen Sanderson Grilled Planked Salmon with Citrus Glaze Friday, August 23, 7:00-10:00 P.M. Herb Roasted Fingerling Potatoes Full Participation $79.00 per person Provencal Haricot Vert Grilled herbed chicken with pesto pasta Green Bean & Butter Bean Salad Grilled Hanger Steaks with grilled Potatoes Wedges Chocolate Mousse with Raspberries Grilled Cedar Plan Salmon with Cucumber Kim Chi Grilled Vegetables with roasted pepper dressing Grilled Lemon Pound cake with berries and cream

Italian Surf and Turf with Diana Albanese Autumn Grilling with Suzanne Lowery Thursday, September, 12, 6:30 -9:30 PM, Wednesday September 18, 6:30-9:30 PM Full Participation $70.00 per person Full Participation $70.00 per person Children ages 12 & up may enroll with a Parent Children ages 12 & up may enroll with a Parent Join us for a new surf and turf menu and savor flavors Buffalo Chicken Wings at their peak from the farm. Enjoy casual cooking and Grilled Romaine Salad with Balsamic Pears learn how to make summer last longer. Mustard Crusted Pork Tenderloin Figs, Mozzarella and Prosciutto with Balsamico with Cider Sauce Penne with Shellfish Fra Diavolo Maple Grilled Acorn Squash Tuscan Steak Tagliata Caramel Apples en Papilotte with Gingered Cream with Arugula and Herb Potatoes Green Beans with Lemon Garlic Bread Crumbs Sheet-Pan Inspired End of Summer Tomato Salad with Ricotta Salata and Creamy Garlic Vinaigrette Italian American Favorites Late Summer Italian Plum Cake with Daniel C. Rosati Thursday, September 19, 6:30-9:30 PM Full Participation $70.00 per person Classic Dinner Children ages 12 & up may enroll with a Parent with Steven Capodicasa Mozzarella en Carozza Friday, September 13, 7:00-10:00 PM Baked Turkey Meatballs Marinara Full Participation $79.00 per person with Homemade Ricotta Cavatelli Corn chowder with crispy Pancetta Sausage with Peppers, Onions & Potatoes Butter lettuce served with grilled Avocados Roasted Broccoli & Cauliflower Salad and red wine dressing with Lemon Garlic Dressing Steakhouse Grilled Rib Eye with rosemary butter glaze Sheet-Pan Ricotta Cheesecake Panko and Parmesan Crusted Broccoli Roasted potatoes with pancetta paste with onions End of Summer Pasta Dinner Peach tarts with Pomegranate whipped cream Classic Thymes Top Chefs Italian Mash up Menu Back Again with Part II! Beyond Pizza with Steven Capodicasa The Savory Stuffed Breads Saturday, September 21, 6-9 PM of Southern Italy II Full Participation $79.00 per person with Daniel C. Rosati Burrata and Duel Pesto Crostini Sunday, September 15, 9 AM-1 PM Italian Chopped Salad Full Participation $85.00 per person Momma Capodicasa Veal Parmesan Children ages 12 & up may enroll with a Parent Chef David’s Homemade Cavatelli, Mpigliati Calabrese - Airy Potato Dough Rosettes served with Chef Steven’s Tomato Basil Sauce Stuffed with Caramelized Onions & Olives Sautéed Broccoli Rabe with Sausage Crumble Scacce Ragusane - “Letter Fold” Semolina Dough Homemade ’s with Chocolate dipping sauce Stuffed with Tomato, Eggplant & Cheese Tomasini - Spiral Shaped Buns filled with Fresh Ricotta, Pecorino Cheese & Marjoram Corporate Team Pitta Rustica - Pie Stuffed with Escarole, Leeks, Pine Nuts & Raisins Building Panzerotto di Carne - Half Moon Pastry Pockets Stuffed with Sweet Italian Sausage & Private Cooking Sfincione - Thick Crust Focaccia Studded with Mozzarella & Provola Cheese topped with Tomato, Class Parties Oregano & Bread Crumbs

How to Dessert Your Family Let’s Roast Together with Arlene Ward Tart Workshop with Arlene Ward Thursday, October 3, 6:30 -9:30 PM, Sunday, September 22, 10 AM -2 PM Full Participation $70.00 per person Full Participation $85.00 per person Children ages 12 & up may enroll with a Parent Children ages 12 & up may enroll with a Parent The grilling season has come to an end. There is much As requested from my last class, “Tart It Up” was the to look forward to right in the comfort of your own top choice. This colorful dessert, pares the bold kitchen. Learn how to make better use of your oven. flavors of the season with the flaky crust and From delicate fish to double-thick chops and steaks, caramelized goodness of a French classic. This four the oven can be your best friend. Each dish has its hour class will highlight fruit desserts that often steal own charm; tasty, hearty or delicate, robust and the spotlight in summer. Fear not because every tart fragrant. It’s time to start enjoying your oven this can be made all year long. Come groan with us as we season and leave the stovetop for latter. sample each and every one. Roasted Cauliflower and Spaetzle Soup Wolfgang Puck’s Apple Tarts with Caramel Sauce Rib-Eye Steak with Herbed Mustard Sauce Strawberry and Blueberry Top Tart and Roasted Root Vegetables My Favorite Nectarine Tart Oven Roasted Halibut with Red Pepper Strawberry, Rhubarb Heirloom Tart and Olive Tapenade Glazed Citrus Tart with Seasonal Berries Brined Double-Thick Pork Chops Wild Blueberry and Apple Tart with Vinegar Peppers, Broccoli Raab and Puree of White Beans Late Summer Herb Primer Fall Greens with Roasted Beets, Candied Orange Featuring Rack of Lamb and Nuts with Lemon Dressing with Kathleen Sanderson Roasted Apples in Caramel Sauce Thursday, September 26, 6:30-9:30 P.M. Full Participation $75.00 per person Get Your Fill! Children ages 12 & up may enroll with a Parent Rosemary Crusted Rack of Lamb Italian Style Filled Meats and Breads with roasted Garlic Sauce & Tattoo potatoes with Catherine Titus Felix & Dan Felix Cilantro Chutney with Ricotta Fritters Friday, October 4, 7-10 PM, Creamy Herbed Dressing $85.00 per person, Full Participation Herbed Compound Butters Catherine and Dan Felix know their stuff! Especially Rosemary Lemon; Cilantro & Chipotle; when it’s filled meats and breads. In this hands-on Parsley Lemon & Garlic; class you will work in teams to create Italian – style Fennel, Parsley and Lemon Slaw meats and breads, all with tasty fillings. We will round Herb Roasted Tomatoes, Minted Sugar Syrup out the menus with Salad and Rustic Apple Tart. Lavender Walnut Shortbread The Meats Beef Braciole- with Sage, Provolone, and Prosciutto Everyone Cooks it All! Sicilian Style Pork Braciole - with bread crumbs, Couples Weekend Italian Dinner shallots and raisins with Daniel C. Rosati Chicken Saltimbocca – with Sage, garlic and fontina cheese Saturday, September 28, 6:00-9:00 PM Veal – with Spinach, Full Participation $85.00 per person and Pecorino Romano With the continued request to provide classes with The Breads MORE hands-on experience in class, Sausage Bread Daniel has created the series Everyone Cooks It All…where you will work in small groups preparing Herbed and Garlic Loaf EVERY dish on the menu, from first course to dessert. Olive Bread Stuffed Roasted Portobello Mushrooms Salad with Pine Nuts and Parmesan Curls Classic Penne alla Vodka with Lemon Dressing Chicken Milanese with Balsamic Glazed Grape Rustic Apple Tart Tomatoes, Baby Arugula & Parmesan Shavings Marinated Artichoke Salad, Frozen Tiramisu

Sushi Workshop Italian Boot Camp with Diana Albanese The Feeding Frenzy is Back Again! Sunday, October 6, 9:00 AM-1:00 PM with Chef David P. Martone, CCP Full Participation $85.00 per person $75.00 per person Full Participation Children ages 12 & up may enroll with a Parent Friday, October 18, 7:00-10:00 PM Join Diana Albanese and learn something new about Children ages 12 & up may enroll with a Parent Italian cooking. Menus will feature hearty one dish Come and kick back and enjoy a night out. Here is an meals that are do ahead, comforting, opportunity to learn the fundamentals of sushi. David will healthy and delicious. teach you the basic techniques of making great sushi rolls. Pan Roasted Pancetta and Herb Butter Crostini More and more restaurants are featuring Sushi due to Shellfish Soup customer interest. Learn to create your own masterpiece! Risotto Milanese David will cover all the essentials. Miso Soup, Japanese Ginger Salad Dressing, Miso Dressing, Spinach Gnocchi with Brown Butter Gyoza with Ponzu Sauce, California Rolls, Tuna and Spicy and Almond Sauce Tuna Rolls, and a wide assortment of ingredients to create Chicken Fricassee with Lemon and Garlic new and exciting rolls, regular and inside-out rolls. Braised Short Ribs with Creamy Polenta Many ingredients to create vegetable Ciambotta, Italian Vegetable Stew and non-fish rolls. Calzone with Peppers, Onions and Sausage David always has new ideas for interesting rolls!!! Nutella Panna Cotta

Pasta Perfection Workshop Oktoberfest with Suzanne Lowery with Daniel C. Rosati Thursday, October 10, 6:30-9:30 PM Sunday, October 20, 9 AM-1 PM Full Participation $70.00 per person Full Participation $85.00 per person Children ages 12 & up may enroll with a Parent Children ages 12 & up may enroll with a Parent Roasted Potato Leek Soup Spaghetti alla Puttanesca, Bucatini all’Amatriciana Spaetzle Noodles Campanelle with Quick Sausage Ragu Pork Schnitzel with Dill Sauce Handmade Tagliatelle with Parmigiano Cream Sauce Smoked Bacon Roasted Brussels Sprouts Handmade Pasta Sheets for Cheese Ravioli Raspberry Linzer Tarts with Sicilian Almond Pesto Handmade Ricotta “Gnudi”

with Roasted Red Pepper Sauce Seafood Dinner for a Group with Steven Capodicasa Saturday, October 12, 6-9 PM Roman Feast with Diana Albanese Full Participation $79.00 per person Thursday, October 24, 6:30 -9:30 PM, Classic New England Clam Chowder Full Participation $70.00 per person with Homemade Crackers Children ages 12 & up may enroll with a Parent Crab stuffed shrimp with creamy buerreblanc sauce “When in Rome, live as the Romans do; when Herb seared Cod wrapped in paper elsewhere, live as they live elsewhere.” Enjoy the served with citrus slaw classical but commonsense approach to life and food Creamy artichoke risotto from the Eternal City in this hands on class. Sautéed asparagus with roasted peppers Spiedini alla Romana, Pizza Bianca Homemade Plum & Nectarine crumb pies Penne Arrabiatta, Chicken Saltimboca Bistecca alla Roma with Arugula Salad Strawberries with Balsamic Zabaglione

Pizza, Pizza, Pizza Italian Boot Camp with Diana Albanese with Steven Capodicasa Sunday, November 3, 9:00 AM-1:00 PM Friday, October 25, 7:00-10:00 PM Full Participation $85.00 per person Full Participation $79.00 per person Children ages 12 & up may enroll with a Parent Sea Salt and Rosemary Breadsticks Join Diana Albanese and shape up your Italian culinary with Sicilian Dipping Sauce skills in this comprehensive instruction and hands on Four Cheese Pizza class. Learn Italian basics and more to create fresh Thin Crust Red Clam Sauce Pizza flavors for everyday cooking. As all Italians know the Bambino Bacon Cheeseburger Pizza best meals are eaten at home. White Pizza with roasted garlic and Truffle Sausage, Beans and Pasta Soup Savory Roasted Garlic Risotto with Butternut Squash Special Dessert Pizza. Pasta Amatriciana Zuppa de Pesce Workshop with Arlene Ward Stuffed Chicken Thighs with Herbs Sunday, October 27, 10 AM -2 PM and Cheese in White Wine Sauce Full Participation $85.00 per person Pan Roasted Pork Tenderloin Children ages 12 & up may enroll with a Parent with Pancetta and Sage Is this a lost art? I hope not, that’s why I’m passing it Broccoli Rabe Cakes on to you. Keep alive the techniques that were once so Roasted Tomatoes, Cippolini Onions important to us. Strudel isn’t that hard to handle, it just and Cannellini Beans takes time and a little know how. Once you learn how Torta della Nonna to make the dough, the rest is easy sailing. Working in

teams, each will make a different type. You will pull and fill, bake and enjoy the labors of the day. Class size is limited. Knife Skills I Workshop , Cheese Strudel, and with Steven Capodicasa Sour Cherry Strudel Full Participation $69.00 per person

Halloween Dinner with Daniel C. Rosati Children ages 12 & up may enroll with a Parent Thursday, October 31, 6:30-9:30 PM **2 Dates Offered** Full Participation $70.00 per person Saturday, June 15, 9:00 AM-12:00 PM Children ages 12 & up may enroll with a Parent Saturday, October 19, 9:00 AM-12:00 PM Autumn Ginger Carrot Soup Full Participation/ Limited Seating/ Book Early! This is a sell out class! with Spicy Cornbread Croutons This full hands-on techniques class is one you can’t miss. Even Butterflied Maple Mustard Glazed Cornish Hens the best of cooks can benefit from a class where you learn the Sliced Tomato & Sweet Onion Salad proper way to use your knives. Selecting the proper knife is with Bloody Mary Dressing essential in staying safe and getting the job done effectively. Chef Sautéed Rainbow Chard Steven , will teach you the basics while helping to reduce your prep time. Learn all the basics of cutting, slicing, shredding, and with Garlic Chips & Crispy Pancetta mincing. Also learn the proper way to keep your knives Slab Style Pumpkin Pie well maintained and sharp. with Cinnamon Whipped Cream Knife Sharpening only $3 per knife.

Couples Party Time Hors D'oeuvres with Suzanne Lowery Friday, November 1, 7-10 PM Don’t forget to book your Full Participation $79.00 per person Olive Tapenade with Pita Toasts child’s Pesto Mascarpone Cheese Torta ‘Chef For A Day’ Spinach and Feta Phyllo Triangles Portobello Mushroom Quiches Cooking Birthday Party Grilled Shrimp Avocado Toasts Chicken Satay Skewers with Sesame Peanut Sauce

Class Schedule Thru Oct. 2019 Oct. Thru Schedule Class 710 South Avenue West West Avenue South 710 Corporate & Private www.classicthyme.com Westfield, NJ 07090 NJ Westfield,

Cooking Class Parties 908-232-5445

Hosting a party at Classic Thyme is a unique way to entertain your guests. We work with you to design a menu, select a format and customize the activities to suit your

needs. Your guests can be prepping and sautéing away or simply enjoying a glass of wine as they watch a culinary demonstration. At Classic Thyme we have hosted events for all occasions:

• Birthdays • Anniversaries • Wedding Showers • Rehearsal Dinners • Baby Showers • Gourmet Groups • Civic Groups

• Family

Reunions • School Outings • A Night Out with Friends

Private classes run for 3 hours, including dining time. We are happy to accommodate you if more time is needed at an additional charge. A $250 nonrefundable deposit is required to reserve a date. Classes start at $65 per person plus 20% gratuity. You are free to bring your own wine and beer and we will be happy to recommend wines to pair with your menu selections. Call the cooking school at 908-232- 5445 to schedule and plan your next event.