sign in sign up
<<
Home , Apulian cuisine, Challah, Ciambella, Crostata, Kubaneh, Pastry bag

C O O K I N G

C L A Cooking School Summer Camps S Corporate Culinary Team Building S Children’s Cooking Birthday Parties E Private Cooking Parties Full-Service Catering S

MAY

710 South Avenue West, Westfield, NJ 07090 (908) 232-5445 THRU www.classicthyme.com OCT. 2020

**Combined Kids & Youth Cooking Series**

Basic Kitchen Skills with Miss Sue

Four Mondays, 4-6 PM, Oct. 5, 19, 26, & Nov. 2, Ages 4 thru 9 year olds, $199 per student Drop-Off No Adults except Class Four - 1 Adult Guest Permitted to stay.

To help children develop basic cooking 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. This four session program will teach them safety in the kitchen, knife skills, groups, proper measuring, kitchen lingo and 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 cooking and eating what they prepare. The capstone event for the last class, students will invite one adult to come and enjoy what they have learned and created.

Menus Kid’s Favorite Class One – safety, tools, knife skills, prep, cook and eat Chicken Pot , Soup, Zucchini Crisps and Strawberry Oatmeal Bars.

Class Two – continue skills, learn about the food groups and basic tastes, prep, cook and eat Baked Macaroni and Cheese, Cornflake Chicken Tenders, Cornbread Casserole and Chocolate Chip Cookies.

Class Three – continue skills, prep, cook and eat Stuffed Bell Peppers, Roasted Potatoes, Crusty Garlic Parmesan , and Lemon Blueberry Hand Pies.

Class Four – The Grand Finale – Children invite one adult to come and partake in this meal. We will prep, cook, set a proper table, and eat a complete meal with their guest, for all to enjoy.

**Expanded Program** **Extended 4 hour Class Times** The Classic Edible and Living Garden Schoolyard Edible and Living Garden Schoolyard Farm-to-Table Summer Camp Program Farm-to-Table Summer Camp Program, 10AM-2PM $249 per child Now including Kids & Youth Ages 4 thru 9 kitchen science and arts & crafts. Drop-off – No Adults with Sue Constantine

Week 2 (4-Day Camp) Classic Thyme Cooking School continues the Monday July 6-Thursday July 9 summer camp series that will teach kids about 10AM-2PM - $249.00 per child ages 4 thru 9

gardening and what “farm to table” really means. When kids participate in any aspect of Week 3 (4-Day Camp) Monday July 13-Thursday July 16 gardening and cooking it changes their 10AM-2PM - $249.00 per child ages 4 thru 9 approach to food and causes them to think

about food differently. For years we have Week 4 (4-Day Camp) worked with kids, of all ages, teaching them Monday July 20-Thursday July 23 basic culinary skills and introducing them to 10AM-2PM - $249.00 per child ages 4 thru 9 new foods through hands-on participation in

culinary preparation and education. Now we Week 5 (4-Day Camp) are taking it to the grass-roots level by Monday July 27-Thursday July 30 introducing this new program. 10AM-2PM - $249.00 per child ages 4 thru 9

Campers will learn while participating in the Week 6 (4-Day Camp) planting, growing, weeding, watering, and Monday Aug. 3-Thursday Aug. 6 harvesting, of a living schoolyard garden. Each 10AM-2PM - $249.00 per child ages 4 thru 9 day will consist of activities including hands

on work in the garden, indoor classroom Week 7 (4-Day Camp) activities, science, preparation of all natural Monday Aug. 10-Thursday Aug. 13 healthy foods and treats, as well as some good 10AM-2PM - $249.00 per child ages 4 thru 9

old fashion getting dirty with our hands in the dirt fun. Week 8 (4-Day Camp) Monday Aug. 17-Thursday Aug. 20 Each week is independent and the curriculum 10AM-2PM - $249.00 per child ages 4 thru 9 will change based on seasonally available

and herbs. Recipes will be Week 9 (4-Day Camp) supplemented by purchased ingredients as Monday Aug. 24-Thursday Aug. 27 necessary. 10AM-2PM - $249.00 per child ages 4 thru 9

Camps run 4 days per week, Monday through Week 10 (4-Day Camp) Thursday. All camps are 4 hours per day, Monday Aug. 31-Thursday Sept. 3 which includes time for eating whatever we 10AM-2PM - $249.00 per child ages 4 thru 9 prepare from the day’s harvest.

Summer Camp 2020 Week 4 4 Day Extended Kid’s & Youth Classic Thyme Summer Culinary Cooking Camps offer Drop-Off No Adults week long 4-day sessions, for age groups starting at 4 years Combination Summer Culinary Cooking Camp old. Our program introduces students to the culinary world Mon. Tues. Weds. Thurs. July 20, 21, 22, & 23 giving them the opportunity to develop basic skills that will 12 Noon-4 PM - $259.00 per child ages 4 thru 9 build the foundation to cook and create culinary treasures This full hands-on camp will engage children in with proficiency throughout their entire life. On the first day different cooking activities while presenting them with of each class we get right down to the business of cooking. We always try to work in some of the foods they claim they challenging and fun projects. We will prepare and cook don’t like as this helps to broaden their horizons and make breakfast/ lunch items, snacks, baked goods, drinks, them more willing to be adventurous. I still remember a desserts, and even work on some kitchen science student claiming they would never eat snails. To this day projects along with kitchen arts and crafts. This camp conch fritters is one of the most popular dishes older will allow friends and siblings to attend together and campers request. Perhaps after a week with us your aspiring will offer a variety of activities. chef will be preparing and eating foods you never imagined they would try. Unlocking and opening the door to develop Week 5 4 Day Extended Kid’s & Youth good kitchen skills, sound nutrition and inspiring the Drop-Off No Adults gourmand in students is an important step for providing a Combination Summer Culinary Cooking Camp better path for life. Mon. Tues. Weds. Thurs. July 27, 28, 29, & 30

"Give a Man a Fish and you Feed Him For a Day. 12 Noon-4 PM - $259.00 per child ages 4 thru 9 Teach a Man to Fish and you Feed Him For a This full hands-on camp will engage children in Lifetime" - Lao Tzu different cooking activities while presenting them with challenging and fun projects. We will prepare and cook “Teach a man to fish and you feed him for a breakfast/ lunch items, snacks, baked goods, drinks, lifetime. Unless he doesn't like sushi—then you also desserts, and even work on some kitchen science have to teach him to cook.” - Auren Hoffman, projects along with kitchen arts and crafts. This camp Herald Philosopher will allow friends and siblings to attend together and

will offer a variety of activities. Kid’s & Youth Summer Camps Week 6 4 Day Extended Kid’s & Youth Ages 4 thru 9, Drop-off – No Adults Drop-Off No Adults

Week 2 4 Day Extended Kid’s & Youth Combination Summer Culinary Cooking Camp Drop-Off No Adults Mon. Tues. Weds. Thurs. Aug. 3, 4, 5, & 6 Combination Summer Culinary Cooking Camp 12 Noon-4 PM - $259.00 per child ages 4 thru 9 Mon. Tues. Weds. Thurs. July 6, 7, 8, & 9 This full hands-on camp will engage children in 12 Noon-4 PM - $259.00 per child ages 4 thru 9 different cooking activities while presenting them with This full hands-on camp will engage children in challenging and fun projects. We will prepare and cook different cooking activities while presenting them with breakfast/ lunch items, snacks, baked goods, drinks, challenging and fun projects. We will prepare and cook desserts, and even work on some kitchen science breakfast/ lunch items, snacks, baked goods, drinks, projects along with kitchen arts and crafts. This camp desserts, and even work on some kitchen science will allow friends and siblings to attend together and projects along with kitchen arts and crafts. will offer a variety of activities.

Week 3 4 Day Extended Kid’s & Youth Week 7 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 13, 14, 15, & 16 Mon. Tues. Weds. Thurs. Aug 10, 11, 12, & 13 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 8 4 Day Extended Kid’s & Youth Drop-Off No Adults *Pre-Teen & Teen Summer Camps* Combination Summer Culinary Cooking Camp *Ages 10 - 18* Drop-off – No Adults

Mon. Tues. Weds. Thurs. Aug 17, 18, 19, & 20

12 Noon-4 PM - $259.00 per child ages 4 thru 9 This full hands-on camp will engage children in different cooking activities while presenting them with 4 Day Intensive Culinary Camp challenging and fun projects. We will prepare and cook Summer International Foods breakfast/ lunch items, snacks, baked goods, drinks, Teen/Pre-Teen With Daniel Rosati desserts, and even work on some kitchen science , France, Asia & Spain projects along with kitchen arts and crafts. This camp Mon. Tues. July 6, 7, 8, & 9 will allow friends and siblings to attend together and will offer a variety of activities. 9:00 AM-1:00 PM $399.00 per student ages 10 – 18 Drop-Off No Adults Week 9 4 Day Extended Kid’s & Youth Drop-Off No Adults Day 1: Italy: Tomato , Tuscan Combination Summer Culinary Cooking Camp Soup, Handmade Ravioli with , Butterflied Mon. Tues. Weds. Thurs. Aug 24, 25, 26, & 27 Roasted Chicken with Rosemary, Sautéed Spinach with White Beans & Garlic, Frozen 12 Noon-4 PM - $259.00 per child ages 4 thru 9 This full hands-on camp will engage children in Day 2: France: Gougere Cheese Puffs, Potage St.Germain - different cooking activities while presenting them with Fresh Pea Soup, Chopped Steak Haché with Rich Brown challenging and fun projects. We will prepare and cook Sauce, Asparagus with Hollandaise Sauce, White Chocolate Mousse with Raspberries breakfast/ lunch items, snacks, baked goods, drinks, desserts, and even work on some kitchen science Day 3: Asia: Chinese Shrimp & Pork Pot Stickers, Cold projects along with kitchen arts and crafts. This camp with Chicken Sate, 5 Spice Roasted will allow friends and siblings to attend together and Baby Back Ribs, Summer Vegetable Stir Fry, Banana Wontons with Maple Glaze will offer a variety of activities. Day 4: Spain: Tortilla, Classic Shrimp with Garlic Sauce, Pork Tenderloin Piccadillo, Sautéed Collard Greens Week 10 4 Day Extended Kid’s & Youth with Chorizo, Crema Catalana

Drop-Off No Adults

Combination Summer Culinary Cooking Camp

Mon. Tues. Weds. Thurs. Aug 31, Sept. 1, 2, & 3

12 Noon-4 PM - $259.00 per child ages 4 thru 9 This full hands-on camp will engage children in 4-Day Intensive Baking Workshop I different cooking activities while presenting them with challenging and fun projects. We will prepare and cook with Suzanne Lowery breakfast/ lunch items, snacks, baked goods, drinks, Mon. Tues. Weds. Thurs July 13, 14, 15, & 16 desserts, and even work on some kitchen science 9:00 AM -1:00 PM Full Participation $349.00 per person Ages 10 -18 Drop-Off No Adults projects along with kitchen arts and crafts. This camp will allow friends and siblings to attend together and Day 1 - Pie Dough - Chocolate Cream, Lemon will offer a variety of activities. and Peach Crumb Pies

Day 2 - – , Banana & Zucchini Breads, Blueberry and Chocolate Chip Muffins

Corporate Team Day 3 - – Custard, Cream Puffs and Éclairs, Napoleons, Tartlets and Turnovers

Building Day 4 –Cookies - Cookies: Sugared Linzers, White Chocolate Oatmeal, Iced Cut-outs, Raspberry Bars, & Private Cooking Mini-Cinnabuns Based on class discussions recipes changes are possible. Class Parties

Don’t forget to book your

child’s

‘Chef For A Day’

Cooking Birthday Party Special Chef’s Kitchen Camp - 4 Day

Intensive Culinary Camp

with Suzanne Lowery

Summer Teen & Pre-Teen Decorating Mon. Tues. Weds. Thurs. with Suzanne Lowery July 20, 21, 22, & 23, 9AM-1PM 2 Days, Mon., July 13, & Tues., July 14 $399.00 per student - Drop-Off No Adults 2-5 PM Ages 10-18 $179.00 per person Teen & Pre-Teen Ages 10 -18 This 4 day Intensive camp focuses on the foundational Includes starter set of tools basics necessary in all culinary preparation. Students Drop-Off No Adults must be at least 10 years old to attend this camp. Each

THE BASICS OF : day students will prepare various items they will serve In these two sessions, learn to create a professionally and eat. They will learn how to plan a menu, prep, decorated special occasion cake. cook, serve and cleanup. We may change-up menus Introduction to tools, frostings, handling of the pastry based on class discussions and or student skill ability. , and basic borders. (No open toe footwear.)

Coloring of frosting, piping of rosebuds, sweet peas, Day 1 - Crab and Brie Bisque, Gorgonzola Toasts leaves and roses on the nail. Herbed New Potatoes, Lyonnaise Salad with Poached Demonstration of filling, frosting, and bordering a cake Eggs and Vinaigrette, Mushroom Crusted and practice writing inscriptions. Hanger Steak, Balsamic Zucchini and Tomatoes, Students will complete an iced and decorated cake of Apple Tatins, Vanilla Ice Cream Base their own design. Day 2 - Chicken, Sausage and Shrimp Gumbo, Sticky *Students will completely decorate a pre-baked cake, Wings, Salmagundi Salad, Mexican Portobello Burgers we supply in the second class which they take home.*

with Chile Mayonnaise, Zucchini Casserole, Chocolate

Brioche Bread Pudding with Whipped

Cream, Raspberry Bars

Summer Teen & Pre-Teen Day 3 - Sausage and Kale Zuppa Toscana, with Parmesan Croutons, Zucchini Lasagna 2 Day Making Workshop Bow Ties with Fresh Basil Pesto Sauce, Grilled with Suzanne Lowery Rosemary and Lemon Chicken, Stuffed Strawberries, Wednesday & Thursday, July 15 & 16, 2-5 PM , Chocolate Lava Full Participation, Ages 10 -18 $159.00 per student Day 4 - Garlic and Herb Stuffed Mushrooms, Cream Drop-Off No Adults of Broccoli-Cheddar Soup, Buttermilk Cornbread, Homemade pasta comes in a wide variety of styles and Broiled Salmon with Tomato Orange Salsa, Sweet shapes. It involves different types of dough and some Potato Pancakes, Tomato and Cucumber Quinoa Salad, are stuffed or filled. This class will be a primer to Mixed Shortcakes with Chocolate Sauce explore the world of homemade pasta. Students will

learn the art of making pasta dough, forming some

shapes by hand, utilizing machines, some manual and

some mechanized, to form the shapes, and finally some

simple versatile accompanying sauces.

2 Day Teen/Pre-Teen 4 Day Teen/Pre-Teen French & Italian Pastry Workshop Summer Culinary Cooking Camp Summer Culinary Cooking Camp with Suzanne Lowery with Daniel Rosati Mon. Tues. Weds. & Thurs. July 27, 28, 29, & 30 Mon. Tues. July 20 & 21 2-5 PM $299.00 per student ages 10-18 2-5 PM $159.00 per student ages 10 – 18 Drop-Off No Adults Drop-Off No Adults This 4 day camp series of cooking classes is dedicated Day 1: French: Cream Puffs & Éclairs, Strawberry to teen and pre-teen students. During this session of Napoleons, French Style , Lemon Tart, hands-on classes we teach students the basics of how Chocolate Pot du Crème to prep cook and eat homemade food, from a tasty after-school snack to breakfast, lunch & dinner! Day 2: Italian: Cherry Crostata Jam Tart, Double The students eat what they cook daily. Chocolate Biscotti, Vanilla , with mixed , Day 1 – Wagon Wheel Soup, Quick Yeast Bread, BLT

Salad, Grilled Rosemay & Lemon Chicken, Confetti Sweet Pepper , Salted Caramel Brownies 2 Day Teen/Pre-Teen Day 2 – Split Pea Soup, Waldorf Apple Slaw with Miniature & Plated Dessert Workshop Candied Nuts, Buttermilk Cornbread, Tortilla Turkey Summer Culinary Cooking Camp Burgers, Oatmeal Raisen Ice Cream Sandwiches

with Daniel Rosati Day 3 – Cream of , Shaved Brussels Weds. & Thurs. July 22 & July 23 Sprout Salad, Tomato & Cheese Bread, 2-5 PM $159.00 per student ages 10 – 18 Clams, Shrimp & Sausage over Linguine, Mixed Berry Drop-Off No Adults Turnovers

Day 1: Warm Blueberry Cakes with Brittle, Day 4 – Red Curried Chicken Soup, Homemade Miniature Lemon Mousse/Coconut Domes, Pistachio Bread, Mixed , Chimichurri Hanger Steak, & White Chocolate Bread Pudding Cups, Oven Fried Potatoes, Lemon Mocha Meringue Tartlets, Normandy Apple

Day 2: Strawberry Rhubarb Tarts, Miniature Flourless

Chocolate Cakes, Tuscan Nutella Filled Bomboloni

Doughnuts, Le Train Bleu Strawberry Phyllo Napoleon’s, Sticky Toffee Pudding Cups

*Summer Teen & Pre-Teen* 4-Day Intensive Baking Workshop II 2 Day Teen/Pre-Teen with Suzanne Lowery Artisan Bread Making Workshop Mon. Tues. Weds. Thurs. July 27, 28, 29, & 30 with Daniel Rosati 9:00 AM -1:00 PM Full Participation Mon. Aug. 3 & Tues. Aug. 4 $349.00 per person Ages 10 -18 Drop-Off No Adults 9:00 AM-1:00 PM $199.00 per student ages 10 – 18 Drop-Off No Adults Day 1 - Tarts - Mixed Berry Tart, Fresh Fruit , Peach-Raspberry Galette Day 1: Yeast Breads I: Hearty Oatmeal Bread, Pecan

Day 2 - Breads and Muffins - Chocolate-cherry Sticky , Parmesan Pesto Ring, Braided Scones, Cheddar Biscuits, Orange-Spice Muffins, Pita Bread, Soft Knot Rolls, Flaky Buttermilk Biscuits Bread with Peanut and banana

Day 3 - - Baked Apple Dumplings, Day 2: Yeast Breads II: Miniature Butter & Herb Strawberry Ice Cream Baked Alaska, Fudge Brownies, Focaccia, French Savory Walnut Boule, Sesame Toasted Marshmallows Bread, English Muffins, Chocolate Swirled Loaf Bread, Parmesan Herb Quick Bread Day 4 – Chocolate - Truffles, Lava Cakes, White

Chocolate Mousse with Raspberry Sauce, Chocolate

Crackle Cookies, Chocolate Covered Strawberries

Based on class discussions recipes changes are possible.

Summer Teen & Pre-Teen* Special Chef’s Kitchen Camp - 4 Day 2 Day Teen/Pre-Teen Intensive Culinary Camp Best Ever Cookie Jar Cookies with Daniel Rosati Baking Workshop with Daniel Rosati Mon. Tues. Weds. Thurs. Weds. Aug. 5 & Thurs. Aug. 6 August 10, 11, 12, & 13, 9AM-1PM 9:00 AM-1:00 PM $199.00 per student ages 10 – 18 $399.00 per student Drop-Off No Adults Teen & Pre-Teen Ages 10 -18

Day 1: Bar, Sliced & Drop Cookies: Raspberry Pecan Drop-Off No Adults Bars, Blondie Bites, Chocolate Chunk Cookies, This 4 day Intensive camp focuses on the foundational Everything Oatmeal Cookies, Ginger Cookies, Slice & basics necessary in all culinary preparation. Students Bake Cherry Almond Cookies, Evoo Double must be at least 10 years old to attend this camp. Each Chocolate Cookies day students will prepare various items they will serve and eat. They will learn how to plan a menu, prep, Day 2: Rolled & Shaped Cookies: Chocolate Dipped cook, serve and cleanup. Day 1 will focus on knife Coconut , Fork Pressed Peanut Butter skills. Menus for the subsequent days will utilize knife Cookies, Nutella Linzer Hearts, Citrus Melt Away skills practiced from day 1. Cookies, Cinnamon , Apricot Thumbprint We sometimes change-up menus based on class Cookies, Jam Logs discussions and or student skill ability.

(No open toe footwear.)

4 Day Teen/Pre-Teen Day 1: Essential Knife Skills, , Chicken & Vegetable Stocks, Soups & : A Trio of Potato Salads, Mixed Summer Culinary Cooking Camp Green Salad with Mustard Vinaigrette, Grilled Caesar with Pat Crew Salad, Classic , Creamy Corn Chowder, Italian Mon. Tues. Weds. & Thurs. Aug. 3, 4, 5, & 6

2-5 PM $299.00 per student ages 10-18 Day 2: From Pan to Plate, The Art of Sautéing: Nacho Drop-Off No Adults Tuesday with Homemade Chips, Salsa & Guacamole, This 4 day camp series of cooking classes is dedicated Crispy Chicken Strips, Turkey Cutlets Marsala Style, Pan to teen and pre-teen students. During this session of Fried Pork Chops Milanese, Marinated Beef Flank Bulgogi Style with Thai Fried , Bananas Foster hands-on classes we teach students the basics of how to prep cook and eat homemade food, from a tasty Day 3: Stove Top & Oven Braising: Beef Stew with after-school snack to breakfast, lunch & dinner! Baked Polenta, Chicken Paprikash with Dumplings, Stuffed The students eat what they cook daily. Meatballs with Marinara & Herbed , Milk & Herb Day 1 - Tomato-Garlic Soup, Asparagus Salad with Braised Pork Loin with Whipped Potatoes, Poached Pears

Sweet Balsamic Vinegar, Crusty Yeast Rolls, Chicken Day 4: Dry & Moist Heat Roasting & Baking: Stuffed , Pasta Dough, Strawberry Lemon Roasted Vegetables, Oven Fried Parmesan Chicken Legs, Shortcakes Butterflied Roasted Chicken with Herbs, Crispy Roasted Day 2 - Tortellini-Sausage Minestrone, Rosemary Rosemary Potatoes, Roasted Cauliflower Salad, Chocolate Bread or Rolls, Grilled Bread Salad, Soufflé Cakes Zucchini with Seafood Arrabiata Roasted , Raspberry Poached Pears with 2 Day Pre-Teen & Teen Mascarpone Cream Cookie Baking & Decorating Day 3 - Roasted Potato-Leek Soup, German , Beef Stroganoff, Quick Biscuits, Oatmeal- Workshop with Miss Staci Raisin Baked Apples’ Elephant Ears Monday Aug. 10, & Tuesday Aug. 11, 2-5 PM Day 4 - Thai Coconut-Chicken Soup with Jasmine $159.00 per person ages 10-18 includes all materials Rice Drop-Off No Adults

Grilled Greek Romaine Salad, Herbed Flatbread In this 2-Day workshop students will learn to prepare , Mu-Shu Pork and Pancakes, Sweet Coconut chocolate and spice cut-out cookies, in various shapes, and Dumplings with Ice Cream learn decorating techniques with butter-cream, royal icing

and fondant, as well as 'glitter', 'paint'

and other specialty decorations.

Summer Teen & Pre-Teen 2 Day Teen/Pre-Teen Making Workshop with Miss Staci International Appetizers 2 Days, Wednesday, Aug. 12, & Thursday, Aug. 13 Summer Culinary Cooking Camp 2-5 PM Full Participation, Ages 10 -18 with Daniel Rosati Drop-Off No Adults Wed. Thurs. Aug 19 & 20 $159.00 per student 2-5 PM $159.00 per student ages 10 – 18 This class will cover pizza making starting with Drop-Off No Adults making fresh dough from scratch. Students will learn to make a simple pizza sauce and explore Day 1 Asia: Kataifi Wrapped Shrimp with Raita Sauce, Chinese Scallion Pancakes, Vietnamese Pork Bahn Mi various pizza toppings. This two day pizza Sliders, Sweet & Sticky Chicken Wings, Thai Shrimp workshop will give students the experience and Cakes with Cucumber Salad, Vegetable , Coconut confidence to make great pizzas and ignite the Mousse Cups spark to continue to enjoy fresh pizza at home any Day 2 Mediterranean Classics: Provencal Pizza, Sicilian time. Class size is limited and will fill up quickly so Rice Balls, Panzanella Crostini, Trio of Greek Dips with register early. Pita Triangles, Spanish Chorizo Stuffed Potatoes, Moroccan Chicken Cigares, Lebanese

4-Day Intensive Baking Workshop III with Suzanne Lowery 4-Day Intensive Baking Workshop IV Mon. Tues. Weds. Thurs. Aug 17, 18, 19, & 20 with Suzanne Lowery 9:00 AM -1:00 PM Full Participation Mon. Tues. Weds. Thurs. Aug. 24, 25, 26, & 27 $349.00 per person Ages 10-18 Drop-Off No Adults 9:00 AM -1:00 PM Full Participation Day 1 - Cookies- Carrot Cake $349.00 per person Ages 10-18 Drop-Off No Adults Sandwiches, Iced lemon Shortbreads, Cheesecake Day 1 - Super Snacks - Granola Parfait, Nutella-Banana Brownies, Strawberry Thumbprints Muffins, Blondie Bars, Strawberry Sherbert, Sticky Buns, Day 2 - Cupcakes & Frozen Treats–Vanilla, Devil’s Orange=Cranberry Oatmeal Cookies Food & Red Velvet Cupcakes, Vanilla Ice Cream, Day 2 - Breakfast Baking - Baked Apple French Toast, Fruity Frozen Bavarian Creams Sausage and Egg Strata, Banana- Pancakes, Day 3 – Frostings and Cones – Butter Cream, Cream Classic Quiche, Blueberry Muffins, Waffle Sundaes Cheese Frosting, Whipped Cream Frosting, Almond Day 3 - Homestyle Desserts - Apple Crisp, Chocolate and Vanilla Cones Fudge Cake, Strawberry Shortcakes, Blueberry Bread Day 4 – Pastries – Fruit Filled Phyllo Turnovers, Pudding, Red Velvet Whoopie Pies, Magic Cookie Bars Chocolate Napoleans, Dulce De Leche Caramel Cream Day 4 - Restaurant Desserts - Creme Brulee, Cherries Jubilee, Panna Cotta, NY cheesecake, Crepes Suzette, puffs, Berry Filled , Iced Lemon Shortcakes Chocolate Souffles, Tiramisu Based on class discussions recipes changes are possible. Based on class discussions recipe changes are possible.

2 Day Teen/Pre-Teen Summer Teen & Pre-Teen Cake Decorating The Thrill of the Summer Grill with Suzanne Lowery 2 Days, Monday, Aug. 24, & Tuesday, Aug. 25 Summer Culinary Cooking Camp 2-5 PM Full Participation, Ages 10 -18 with Daniel Rosati Drop-Off No Adults Mon. Tues. Aug 17 & 18 $179.00 per person including starter set of tools 2-5 PM $159.00 per student ages 10 – 18 THE BASICS OF CAKE DECORATING: Drop-Off No Adults In these two sessions, learn to create a professionally decorated special occasion cake. Day 1 Fish & Seafood: Baja Style Shrimp Tacos, Introduction to tools, frostings, handling of the pastry bag, Barbecued Grilled Clams, Asian Inspired Grilled Salmon in and basic borders. Foil Packets, Three Bean Salad, Mixed Green Salad with Coloring of frosting, piping of rosebuds, sweet peas, leaves Avocado Herb Dressing, Grilled Peaches, Raspberry Sauce and roses on the nail. Demonstration of filling, frosting, and bordering a cake Day 2: Chicken & Meats: Greek Chicken Kabobs with and practice writing inscriptions. Tatziki, Grilled Flank Steak with Argentinian Chimichurri Students will complete an iced Sauce, Chinese Grilled Hoisin Pork Tenderloin with Grilled and decorated cake of their own design. Scallion Toast, French Potato Salad, Turkish Chopped *Students will completely decorate a pre-baked cake, we Salad with Lemon Dressing, Summer Cherry Crumble supply in the second class which they take home.*

2 Day Teen/Pre-Teen ‘Pâte Feuilletée’ Summer Culinary Cooking Camp 2 Day Workshop with Suzanne Lowery with Suzanne Lowery Weds. Aug. 26 & Thurs. Aug. 27 2 Days, Monday, Aug. 31, & Tuesday, Sept. 1 2-5 PM $159.00 per student ages 10-18 2-5 PM Full Participation, Ages 10 -18 Drop-Off No Adults $159.00 per student Drop-Off No Adults This 2 day camp series of cooking classes is dedicated Day 1 – Students will make their own puff to teen and pre-teen students. During this session of pastry dough, also known as Pâte Feuilletée, in the hands-on classes we teach students the basics of how traditional as well as quick style. While this new to prep cook and eat homemade food, from a tasty dough students made rests and chills we will work with after-school snack to breakfast, lunch & dinner! frozen prepared puff pastry dough to create sweet and The students eat what they cook daily. savory turnovers, sticks, elephant ears and custard Day 1 – Cheeseburger Soup, Green Bean Caesar filled Napoleons. Salad, Cloverleaf Rolls, -Garlic Chicken with Day 2 – Students work with the homemade puff pastry Garlic, Creamy , Chocolate Banana Bread the chilled pastry dough students made in day 1 to Sundaes create fruit, cheese, and chocolate fillings to create Day 2 – Beef Barley Soup, Grilled Romaine Salad pinwheels, pockets, horns and rolls.

with Bacon & Avocado Dressing, Oven-Fried Potatoes, Cheddar , Crab & Salmon Cakes with Red Pepper Remoulade, Mixed Berry Crisp with 2 Day Teen/Pre-Teen Whipped Cream Summer Culinary Cooking Camp

with Suzanne Lowery 4-Day Intensive Baking Workshop V Weds. Sept. 2 & Thurs. Sept.3 2-5 PM $159.00 per student ages 10-18 with Suzanne Lowery Drop-Off No Adults Mon. Tues. Weds. Thurs. Aug. 31, Sept. 1, 2, & 3 This 2 day camp series of cooking classes is dedicated 9:00 AM -1:00 PM Full Participation to teen and pre-teen students. During this session of $349.00 per person Ages 10 -18 Drop-Off No hands-on classes we teach students the basics of how Adults to prep cook and eat homemade food, from a tasty Day 1 – FRUITS: Peach pop-tarts, Plum-crumb pie, Fresh after-school snack to breakfast, lunch & dinner! Cherry Clafoutis, Lemon Cream Jelly Roll, The students eat what they cook daily. Br. Sugar Grilled Pineapple Day 2 – CHOCOLATE: Chocolate Ravioli, Chocolate Day 1 – Seafood Chowder, Broccoli Salad with Fudge Ice Cream, Cream cheese brownies, Chocolate Mustard Vinaigrette, Buttermilk Biscuits, Meatloaf covered coconut macaroons, Chocolate Fudge cake with Mashed Potatoes, Roasted Strawberry-Buttermilk Day 3 – CHEESE: Cherry cheesecakes, Strawberry Sherbet, Brownie Crisps Mascarpone Tart, Carrot Cakes with Cream Cheese Day 2 – Curried Carrot Soup, Corn & Asparagus Pasta Frosting, Blackberry Baked Brie, Salad, Homemade Pita Bread, Teriyaki Pineapple Pork Ricotta Pancakes with Orange Syrup Tenderloin, Rainbow Cupcakes with Butter Cream Day 4 – BERRIES: Raspberry Poached pears, Blackberry Frosting

Dumplings, Blueberry-Banana Bread,

Strawberry Brownie Pie, Mixed Berry Sorbet Based on class discussions recipes changes are possible.

Corporate Team Don’t forget to book your Building child’s ‘Chef For A Day’ & Private Cooking Cooking Birthday Party Class Parties

*Pre-Teen/Teen/Adult Adult Classes Cooking & Baking Club* Class Prices are Per Person

Pre-Teen/Teen/Adult Dinner Under the Stars Comfort Classics with Suzanne Lowery with Diana Albanese Wednesday, September 23, 4-7 PM Thursday, July 9, 6:30 -9:30 PM, Full Participation $59.00 per Person Full Participation $70.00 per person Students Ages 10-18 may register for 1 space and Children ages 12 & up may enroll with a Parent attend alone or register for 2 spaces and attend with a Dust off the grill and get ready to eat our alfresco parent or adult dinner that almost as good as being in the Italian Creamy Mac n’ Cheese, Sausage Pizza, countryside with Diana Albanese. and Meatballs, Chicken , Turn the heat up and enjoy. Hot Fudge Brownie Sundaes with , Caramelized Tomatoes and Balsamic Glaze Pasta with Asparagus, Tomatoes and Herbs *Pre-Teen/Teen/Adult Grilled Steak with Chianti Pan Sauce Marinated Chicken all Griglia Cooking & Baking Club* Grilled Pizza with Arugula Salad Class Prices are Per Person and Parmesan Dressing

Pre-Teen/Teen/Adult Lemon Oil Cake with Summer Berries

Tasty Harvest Pastry with Suzanne Lowery Wednesday, October 21, 4-7 PM Full Participation $59.00 per Person Students Ages 10-18 may register for 1 space and Couples - A Taste of New England attend alone or register for 2 spaces and attend with a with Kathleen Sanderson parent or adult Friday, July 10, 7:00-10:00 P.M. Apple-Cinnamon Turnovers Full Participation $79.00 per person Mini Maple Cheesecakes Adults 18 & older, No Children Permitted Crumb Cake Juniors Cranberry White Chocolate Couples must register for 2 spaces. Chip Pumpkin Bars Carrot Cake Cookies Corn & Bacon Chowder Lobster Roll with Smashed Roasted Potatoes Brined and Roasted Pork Loin *Pre-Teen/Teen/Adult Molasses Baked Beans Cooking & Baking Club* Corn Spoon Bread Warm Blueberry Crumb Cake with Vanilla ice Cream Class Prices are Per Person

Pre-Teen/Teen/Adult Family Pasta Party with Suzanne Lowery Saturday, October 24, 11 AM-2 PM Entertaining Alfresco with Daniel C. Rosati Full Participation $59.00 per Person Wednesday, July 15, 6:30-9:30 PM Students Ages 10-18 may register for 1 space and Full Participation $70.00 per person attend alone or register for 2 spaces and attend with a Children ages 12 & up may enroll with a Parent parent or adult Creole Shrimp Salad in Avocado Boats Homemade Cavatelli, & Spice Crusted Grilled Chicken Breasts Turkey meatballs Fresh Fennel & Provencal Herb Roasted Tomatoes with Feta Cannoli Cupcakes Fresh Fruit Terrine with Ruby Port & Russian Cream

Cucina del Sole with Diana Albanese Couples Seafood Grills Thursday, August 6, 6:30 -9:30 PM, with Steven Capodicasa Full Participation $70.00 per person Friday, July 17, 7:00-10:00 PM Children ages 12 & up may enroll with a Parent Full Participation $85.00 per person Come and enjoy an evening learning and eating the Adults 18 & older, No Children Permitted cuisine of the sun, . Explore the bounty Couples must register for 2 spaces. of foods from Sicily, Calabria, Puglia and . Cioppino (Italian Fish stew served with grilled The south called mezzogiorno is known for robust sourdough bread & roasted garlic aioli) flavors and simplicity. Grilled jumbo shrimp wrapped in smoky bacon served Grilled Prosciutto Wrapped Peaches and Basil with chilled Yukon gold potato salad Pasta with Tomatoes and Crazy Pesto Grilled Black & White Sesame Seed Coated Ahi Grilled Pork Tenderloin with Figs and Arugula with chilled bowtie Grilled Chicken with Lemons and Salsa Verde and pickled ginger dressing Whole Baby Stuffed in Tomato Sauce Grilled clams with Spicy Cocktail sauce Zucchini Ciambella with Lemon Crunch Glaze Grilled swordfish kebobs with chilled citrus Mediterranean Couples Classic Dinner Chocolate Crater Cakes with Strawberry Salsa with Steven Capodicasa Saturday, August 8, 6:00-9:00 PM Full Participation $79.00 per person Couples Cook a Taste of Portugal Adults 18 & older, No Children Permitted with Daniel C. Rosati Couples must register for 2 spaces. Saturday, July 25, 6:00-9:00 PM Savory Shortbread with whipped goat cheese Full Participation $79.00 per person Corn chowder with crispy Pancetta Adults 18 & older, No Children Permitted Butter lettuce served with grilled Avocados Couples must register for 2 spaces. with a red wine dressing Assador de Chouriço – Grilled Portuguese Chorizo Steakhouse Grilled Rib Eye with rosemary butter glaze with Brandy Panko and Parmesan Crusted Broccoli Berbigão à Bulhão Pato - Cockles in Green Sauce Roasted potatoes with pancetta paste with Cataplana – Zesty Algarve Style Blueberry and Orange Cakes with Citrus Frosting Cozido – Hearty Pork & Vegetable Stew with Couples Cook Summer Seafood Salada Portuguesa – Bibb Lettuce, Watercress, with Daniel C. Rosati Sweet Onion & Tomato Salad Saturday, August 15, 6:00-9:00 PM Tarte de Amêndoa – Almond Cake with Ruby Port Full Participation $79.00 per person Marinated Berries Adults 18 & older, No Children Permitted Couples must register for 2 spaces. Salad Nicoise Crostini Couples Tomahawk Night Barbecued Grilled Clams with Steven Capodicasa Grilled Marinated Shrimp Friday, July 31, 7:00-10:00 PM Grilled Planked Salmon with Tomato Basil Salsa Full Participation $85.00 per person Tuscan Calamari & Potato Salad Adults 18 & older, No Children Permitted Tiramisu Couples must register for 2 spaces. Shrimp cocktail served with lemon aioli Baby greens with chorizo bits Corporate Team with homemade goat cheese croutons Tomahawk Rib Eye Steaks Building Grilled Redskin potatoes Roasted cauliflower with Crispy Herb Breadcrumbs & Private Cooking Raspberry Brownie Torte with Whipped Mascarpone Class Parties

Couples New England Seafood Dinner with Steven Capodicasa Don’t forget to book your child’s Friday, September 4, 7:00-10:00 PM ‘Chef For A Day’ Full Participation $79.00 per person Adults 18 & older, No Children Permitted Cooking Birthday Party Couples must register for 2 spaces. Classic New England Clam Chowder with Homemade Crackers Crab stuffed shrimp with creamy beurre blanc sauce Herb seared Cod wrapped in paper Summer Salads with Kathleen Sanderson and served with citrus slaw Wednesday, August 26, 6:30-9:30 P.M. Creamy risotto Full Participation $70.00 per person Sautéed Green beans with roasted peppers Children ages 12 & up may enroll with a Parent Homemade Peach crumb pies with ice cream

Quick Flat Bread with and Labneh Couples Asian Fusion with Suzanne Lowery Quinoa & Goat Cheese- Cakes Spring Greens Friday, September 11, 7-10 PM Black Bean & Mango Salsa Full Participation $79.00 per person with Grilled Pork Tenderloin Adults 18 & older, No Children Permitted Mediterranean Faro & Feta Salad with Grilled Chicken Couples must register for 2 spaces. Summer Salad in a jar Crab & Vegetable Wontons Chopped Kale & Sweet Potato Caesar Salad with Hoisin Dipping Sauce Lemon Curd Berry & Biscuit Dessert Thai Coconut Chicken Soup with Jasmine Rice Classic Thyme’s Top Chef’s Steak and Broccoli Stir-Fry Italian Mash up Menu Shrimp Foo Young Sweet Coconut Dumplings with Ice Cream End of Summer Pasta Dinner with Steven Capodicasa Mezze Meze Outdoor Entertaining Friday, August 28, 7:00-10:00 PM with Kathleen Sanderson Full Participation $79.00 per person Thursday, September 17, 6:30-9:30 P.M. Adults 18 & older, No Children Permitted Full Participation $70.00 per person Couples must register for 2 spaces. Children ages 12 & up may enroll with a Parent Burrata and Duel Pesto Crostini Homemade quick Flatbread Italian Chopped Salad Homemade seeded crackers Momma Capodicasa Veal Parmesan Creamy Hummus style Chef David’s Homemade Cavatelli Roasted dip, served with Chefs Steven’s Tomato Basil Sauce Mixed marinated Sautéed Broccoli Rabe with Sausage Crumble Moroccan Style Chicken Kabobs Classic Lemon Cake with Berry Whipped Cream Taboili Salad Moroccan Meskouta Orange Cake Ferragosto Italiano - Feasting Italian Style with oranges and Pistachios with Daniel C. Rosati Monday, August 31, 6:30-9:30 PM Couples Cook Pizza, Pizza & Full Participation $70.00 per person with Steven Capodicasa Children ages 12 & up may enroll with a Parent Friday, September 18, 7:00-10:00 PM Mixed Seafood Crostini Full Participation $79.00 per person Grilled Pork Tenderloins “ Style” Adults 18 & older, No Children Permitted Classic Pepperonata - Sweet & Savory Braised Peppers Couples must register for 2 spaces. Umbrian Summer Farro Salad Savory Garlic Knots with Sicilian Dipping Sauce Country Style Green Bean Salad with Tomatoes, Pizza with Truffle Dust & Basil Thin Crust Brooklyn Pizza Grilled Peaches with Almond Mascarpone Mousse Bacon Cheeseburger Pan Pizza Savory grilled sausage and peppers Special Dessert Pizza. Homemade Workshop with Daniel C. Rosati Italian Brunch with Diana Albanese Sunday, September 27, 9 AM-1 PM Sunday, September 20, 11 AM -2 PM Full Participation $85.00 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 Classic Hand Stretched Strudel Dough Quick Strudel Dough Brunch has finally made its way into . It Caramel appears that restaurants in Italy are starting to serve it. Dried Fruit & Nut Strudel Usually Italians never eat eggs for breakfast, just a Cherry Cheese Strudel piece of cake or toast. Come and join us for a relaxed Wild Mushroom & Chevre Strudel meal midday Sunday, Italian style. Phyllo Wrapped Individual Salmon Strudel

Caramelized Tomato Sauce and Herb Ricotta Bruschetta Hearty Meat Pies with Suzanne Lowery Potato Frittata Wednesday, September 30, 6:30-9:30 PM Pizza Carbonara Full Participation $70.00 per person (Marguerita with Poached Egg and Bacon on Top) Children ages 12 & up may enroll with a Parent Crespelle with Prosciutto, Zucchini, Classic Chicken Pie and Fontina Cheese Shepard’s Pie with Mashed Potatoes Tomato and Herb Crusted Salmon on Bed of Tomato & Turkey Pie with Cheddar Cheese Crust Potatoes, Olives and Capers with Salsa Verde Seafood Newburg Pie Rustic Apple Crostata with Mascarpone Sauce

Sushi Workshop Flavors of Sicily The Feeding Frenzy is Back Again! with Daniel C. Rosati with Chef David P. Martone, CCP Thursday, September 24, 6:30-9:30 PM $75.00 per person Full Participation Full Participation $70.00 per person Friday, October 2, 7:00-10:00 PM Children ages 12 & up may enroll with a Parent Children ages 12 & up may enroll with a Parent - Classic Fried Rice Balls Come and kick back and enjoy a night out. Here is an - Rigatoni with Eggplant Sauce opportunity to learn the fundamentals of sushi. David will Grilled Tuna with Sicilian Pesto teach you the basic techniques of making great sushi rolls. End of Summer Grilled Vegetable Salad More and more restaurants are featuring Sushi due to Classic Ricotta Cannoli customer interest. Learn to create your own masterpiece! David will cover all the essentials. Miso Soup, Japanese Ginger Salad Dressing, Miso Dressing, Gyoza with Ponzu Sauce, California Rolls, Tuna and Spicy Couples Late Summer Grill Tuna Rolls, and a wide assortment of ingredients to create with Kathleen Sanderson new and exciting rolls, regular and inside-out rolls. Many ingredients to create vegetable and non-fish rolls. Friday, September 25, 7:00-10:00 P.M. David always has new ideas for interesting rolls!!! Full Participation $79.00 per person Adults 18 & older, No Children Permitted Couples must register for 2 spaces. Grilled Flat Breads with Toppings Pesto Grilled Chicken Breasts Corporate Team with Roasted Pepper & Shallot Relish Grilled Hanger Steak with Shallot Pepper Rub & Building Grilled Potatoes Grilled Seasonal Vegetables & Private Cooking Grilled Lemon Pound Cake with Berries & Cream Class Parties

Couples Cook Dinner Fall in Italy with Diana Albanese with Chef Steven Capodicasa Thursday, October 22, 6:30 -9:30 PM, Saturday, October 10, 6:00-9:00 PM Full Participation $70.00 per person Full Participation $79.00 per person Children ages 12 & up may enroll with a Parent Adults 18 & older, No Children Permitted Take a fresh approach to fall starting with a menu that Couples must register for 2 spaces. celebrates the changing of the seasons. Cream of Wild Mushroom soup Nothing is quite as hearty and welcome as that first with homemade cheesy croutons taste of the harvest table. Bringing good Italian food to Baby greens served with roasted pepper dressing the table is an honor and a tradition that is part of Chef Savory Grilled Rib Eye Diana's life. Come and join her as she guides you Panko and Parmesan Crusted Broccoli through preparing this wonderful menu. Roasted potatoes with pancetta paste with onions Artichoke and Walnut Pesto Crostini Classic Chocolate Devil’s Food Cake Homemade Pumpkin Ravioli with Chocolate Frosting with Sage Brown Butter Pan Roasted Chicken with Rosemary, Couples Cook NY Steakhouse Classics Garlic and White Wine with Daniel C. Rosati Parmesan Swiss Chard Gratin Saturday, October 17, 6:00-9:00 PM Arugula, Orange and Mushroom Salad Full Participation $79.00 per person with Balsamic Vinaigrette Adults 18 & older, No Children Permitted Cake with Wine Poached Pears, Couples must register for 2 spaces. Oranges and Cranberries Clams Casino Vidalia Onion & Beefsteak Tomato Salad with Couples Seafood Dinner for All “Famous” Williamsburg Steak Sauce with Steven Capodicasa Herb Butter Pan Seared Oven Finished Friday, October 23, 7:00-10:00 PM ‘Porterhouse Steak’ Full Participation $79.00 per person Creamed Spinach Adults 18 & older, No Children Permitted German Style Hashed Brown Potatoes Couples must register for 2 spaces. Individual NY Cheesecake Souffle and ginger steeped mussels with crusty garlic bread **New Class Offering with Diana Albanese** Baby greens with roasted fennel Fun for the Whole Family and citrus saffron dressing Bring the Kids, 8 & older! Grilled Lobster Tails, topped with Crabmeat Baked cauliflower and 3 cheese bread topping Sundays in the Kitchen Basmati Rice Pilaf Family Comfort Food Classic Carrot Cake with orange cream cheese frosting Sunday, October 18, 4:00-7:00 PM Full Participation $70.00 per person Students 8yrs old & older may enroll with a Parent Artisan Breads at Home *You must register each person attending* ‘Breads with Flavor’ with Daniel C. Rosati Here is a menu that exemplifies Italian American home Sunday, October 25, 9 AM-1 PM cooking at its best. This class is about food we all Full Participation $85.00 per person crave all year round. Learn techniques for making Children ages 12 & up may enroll with a Parent fresh pizza dough to miniature meatballs. We will end Middle Eastern Za’atar Flatbreads our meal with a festive layered cannoli cake that will Caramelized Onion, taste better than any you can buy from a . Bacon & Vermont Cheddar Scones Garlic Bread Fries with Tomato Cheese Dip Garlic Herb Braided Bread Italian Wedding Soup Rosemary Olive Dutch Oven Bread Homemade Cavatelli with Bacon and Peas Cinnamon Swirled Loaf Bread Chicken Parmesan Yemenite Bread with Nigella & Sesame Seeds Cannoli Cake

**New Class Offering with Diana Albanese** Fun for the Whole Family Bring the Kids, 8 & older! Autumn in Italy with Daniel C. Rosati Sundays in the Kitchen Wednesday, October 28, 6:30-9:30 PM Family Comfort Food II Full Participation $70.00 per person Sunday, November 8, 4:00-7:00 PM Children ages 12 & up may enroll with a Parent Full Participation $70.00 per person Crostata di Funghi - Mushroom Tart Students 8yrs old & older may enroll with a Parent Risotto Amatriciana Style with Pancetta & Sausage *You must register each person attending* Veal Polpettini with Sage Sauce Warm and inviting, home cooking has resurfaced with Crispy Rosemary Roasted Potatoes all the kudos it deserves. Diana's menu reflects some Braised Greens with White Beans & Garlic of the most sought-after recipes there are. They call it Almond Raspberry Tart comfort food for a reason Chicken Pot Pie Stuffed Rice Balls Mac and Cheese with Butternut Squash Pork Ragu over Easy Creamy Polenta Beef & Bacon Meatloaf with Garlic Mashed Steakhouse Favorites with Suzanne Lowery Potatoes and Boston Cream Cupcakes! Thursday, October 29, 6:30-9:30 PM Full Participation $70.00 per person Children ages 12 & up may enroll with a Parent Wedge Salad with Bacon and Blue Cheese Couples Cook An Elegant Dinner Party Crab Stuffed Shrimp with Daniel C. Rosati Grilled Beef Tenderloin with Cream Saturday, November 14, 6:00-9:00 PM Potato and Chocolate Cheesecake! Full Participation $79.00 per person Adults 18 & older, No Children Permitted Couples must register for 2 spaces. Tuscan Leek Soup with White Truffle Croutons Caramelized Fennel & Goat Cheese Tart Herb Crusted NY Strip with Wild Mushroom Sauce 3 Cheese Potato Gratin Couples Pasta, Pasta, and More! Confetti Green Beans with Sherry Wine Dressing with Steven Capodicasa & Roasted Friday, November 6, 7:00-10:00 PM Classic Chocolate Mousse with Raspberries Full Participation $79.00 per person

Adults 18 & older, No Children Permitted Couples must register for 2 spaces. Arugula salad with pancetta croutons with shaved Don’t forget to book your child’s Romano cheese served with warm red wine vinaigrette Rigatoni with tangy 3 meat sauce ‘Chef For A Day’ Baked whole penne with 4 cheeses and basil Cooking Birthday Party Homemade Cavatelli pasta with Arugula pesto sauce Sautéed Green beans with spicy puttenesca sauce and shaved parmesan cheese

Strawberry and Rhubarb topped Homemade Citrus Custard Let us host your next

Corporate Team Building Event

Visit our website for program details

and menus

Class Schedule Thru October 2020 Knife Skills I Workshop with Steven Capodicasa Full Participation $69.00 per person Children ages 12 & up may enroll with a Parent **2 Dates Offered** Saturday, June 6, 9:00 AM-12:00 PM Saturday, October 10, 9:00 AM-12:00 PM 710 South Avenue West, Westfield, NJ 07090 Full Participation/ Limited Seating/ Book Early! 908-232-5445 This is a sell out class! www.classicthyme.com This full hands-on technique class is one you can’t miss. Even the best of cooks can benefit from a class where you learn the proper way to use your knives. Selecting the proper knife is essential in Corporate & Private staying safe and getting the job done effectively. Chef Steven, will teach you the basics while helping to reduce your prep time. Cooking Class Parties Learn all the basics of cutting, slicing, shredding, and mincing. Also learn the proper way to keep your knives well maintained and sharp. Knife Sharpening only $3 per knife. 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  Anniversarie s  Wedding Showers  Rehearsal Dinners  Baby Showers  Gourmet Groups

 Civic Groups

 Family Reunions  School Outings  A Night Out with Friends

Class Schedule 2020 ThruOctober 710 South Avenue West Avenue 710 South www.classicthyme.com Westfield, NJ 07090 Westfield, 07090 NJ 908-232-5445 908-232-5445