**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, food 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 Foods Class One – safety, tools, knife skills, prep, cook and eat Chicken Pot Pie, 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 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

vegetables 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 , 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 *Summer Teen & Pre-Teen* challenging and fun projects. We will prepare and cook 2 Day Choco-Palooza breakfast/ lunch items, snacks, baked goods, drinks, desserts, and even work on some kitchen science with Suzanne Lowery projects along with kitchen arts and crafts. This camp Mon. Tues. June 29 & 30 will allow friends and siblings to attend together and 9:00 AM -1:00 PM Full Participation will offer a variety of activities. $199.00 per person Ages 10 -18

Drop-Off No Adults Week 9 4 Day Extended Kid’s & Youth Drop-Off No Adults Day 1: , Candy and Ice Cream - Chocolate Combination Summer Culinary Cooking Camp , Chocolate Lava Cakes, Chocolate Mon. Tues. Weds. Thurs. Aug 24, 25, 26, & 27 Covered Tuxedo Strawberries, Chocolate Truffles, 12 Noon-4 PM - $259.00 per child ages 4 thru 9 Chocolate-Toffee Ice Cream This full hands-on camp will engage children in Day 2: , Pies and Tarts - Chocolate Eclairs, different cooking activities while presenting them with Double Chocolate Elephant Ears, - challenging and fun projects. We will prepare and cook Chocolate Kiss Puffs, Chocolate-Coconut Cream Tarts, breakfast/ lunch items, snacks, baked goods, drinks, Chocolate-Strawberry Brownie Pie desserts, and even work on some kitchen science Class size limited and fills up quickly so 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.

*Summer Teen & Pre-Teen* Week 10 4 Day Extended Kid’s & Youth Drop-Off No Adults 2 Day American Eats Combination Summer Culinary Cooking Camp with Suzanne Lowery Mon. Tues. Weds. Thurs. Aug 31, Sept. 1, 2, & 3 Wed. Thurs. July 1 & 2 12 Noon-4 PM - $259.00 per child ages 4 thru 9 This full hands-on camp will engage children in 9:00 AM -1:00 PM Full Participation different cooking activities while presenting them with $199.00 per person Ages 10 -18 challenging and fun projects. We will prepare and cook Drop-Off No Adults breakfast/ lunch items, snacks, baked goods, drinks, desserts, and even work on some kitchen science Day 1 projects along with kitchen arts and crafts. This camp Red, white and blue smoothie, Cucumber-tomato will allow friends and siblings to attend together and Gazpacho, Blueberry-Watermelon Salad, will offer a variety of activities. Tri-color Salad, Roasted Pepper, Mozzarella,

Grilled Steak and Chicken Sandwiches

Mixed Berry Crumb Tarts with Whipped Cream

Day 2 Corporate Team Salsa with Blue Corn Chips, Red, White and Blueberry Mashed Potatoes, Sweet Pepper Corn Muffins, Building Bacon and blue cheese Deviled Eggs, Finger Lickin' Grilled Ribs & Private Cooking Mixed Berry Red Velvet Flag

Class size limited and fills up quickly so register early. Class Parties

Pre-Teen & Teen 2-Day Workshop with Suzanne Lowery *All New 4-Day Vegan Cooking* Monday, June 29, & Tuesday, June 30, 2-5 PM 4 Day Teen/Pre-Teen Full Participation $159.00 per person Summer Vegan Culinary Cooking Camp ages 10 -18 Drop-Off No Adults, includes materials with Eileen Mallor Day 1 Bake Vanilla, Lemon, Devil’s Food and Red Mon. Tues. Weds. Thurs. July 6, 7, & 8, & 9 Velvet cupcakes, Prepare cream 2-5 PM $299.00 per student ages 10–18 Day 2 Prepare, Chocolate Ganache and Boiled Drop-Off No Adults Frosting, Frost and decorate with frostings, fondant, candies, and graham crackers to create, S’more, Jam- Day 1: Breakfast: Morning Muffins, Banana filled, Lemon flavors, and flower , snowmen , Tofu and Vegetable Scramble, Smoothies, and polka dot designs Pumpkin Oatmeal

Day 2: Sandwiches: Baked Stuffed Quesadillas, Summer Teen & Pre-Teen Grilled Vegan-cheese and Tomato, Sandwiches, Mushroom-Lentil Burgers, BLTs with Tempeh-bacon **2 Day Workshop** and Avocado, Salad Wraps

with Suzanne Lowery Day 3: Dinners: Lasagna with Homemade Ricotta, 2 Days, Wednesday, July 1, & Thursday, July 2 Chorizo-spiced Tacos, Asian Tofu Stir Fry, Macaroni 2-5 PM, Ages 10 -18 $159.00 per student and Cashew-cheese, Pizza with Drizzle Drop-Off No Adults Day 4: Snacks and Desserts: Guacamole and Cashew This class will cover pizza making starting with making Sour Cream, Layered Bean Dip, Chocolate , fresh dough from scratch. Students will learn to make pizza , Chocolate Chip Cookies sauce & explore various pizza toppings. This two day pizza workshop will give students the experience and confidence to make great and ignite the spark to continue 4-Day Intensive Baking Workshop I making fresh at home any time.

with Suzanne Lowery

Mon. Tues. Weds. Thurs July 13, 14, 15, & 16 4 Day Intensive Culinary Camp 9:00 AM -1:00 PM Full Participation Summer International Foods $349.00 per person Ages 10 -18 Drop-Off No Adults

Teen/Pre-Teen With Daniel Rosati Day 1 - Pie Dough - Chocolate Cream, Lemon Italy, France, Asia & Spain Meringue and Peach Crumb Pies

Mon. Tues. July 6, 7, 8, & 9 Day 2 - – Yeast, Banana & Zucchini Breads, 9:00 AM-1:00 PM Blueberry and Chocolate Chip Muffins

$399.00 per student ages 10 – 18 Day 3 - Pastry – , Cream Puffs and Éclairs, Drop-Off No Adults Napoleons, Tartlets and Turnovers

Day 1: Italy: Tomato Crostata, Tuscan Vegetable Day 4 –Cookies - Cookies: Sugared Linzers, White Soup, Handmade Ricotta Ravioli with Pesto, Butterflied Chocolate Oatmeal, Iced Cut-outs, Raspberry Bars, Roasted Chicken with Rosemary, Sautéed Spinach with Mini-Cinnabuns White Beans & Garlic, Frozen Based on class discussions recipes changes are possible.

Day 2: France: Gougere Cheese Puffs, Potage St.Germain - Fresh Pea Soup, Chopped Steak Haché with Rich Brown Sauce, Asparagus with Hollandaise Sauce, White Chocolate Don’t forget to book your Mousse with Raspberries

Day 3: Asia: Chinese Shrimp & Pork Pot Stickers, Cold child’s Salad with Chicken Sate, 5 Spice Roasted Baby Back Ribs, Summer Vegetable Stir Fry, Banana ‘Chef For A Day’ Wontons with Maple Glaze Cooking Birthday Party Day 4: Spain: Potato Tortilla, Classic Shrimp with Garlic

Sauce, Pork Tenderloin Piccadillo, Sautéed Collard Greens

with Chorizo, Crema Catalana Custard

Summer Teen & Pre-Teen Cake Decorating with Suzanne Lowery Special Chef’s Kitchen Camp - 4 Day 2 Days, Mon., July 13, & Tues., July 14 Intensive Culinary Camp 2-5 PM Ages 10-18 $179.00 per person With Suzanne Lowery Includes starter set of tools Mon. Tues. Weds. Thurs. Drop-Off No Adults July 20, 21, 22, & 23, 9AM-1PM THE BASICS OF CAKE DECORATING: $399.00 per student In these two sessions, learn to create a professionally Teen & Pre-Teen Ages 10 -18 decorated special occasion cake. Drop-Off No Adults Introduction to tools, frostings, handling of the pastry This 4 day Intensive camp focuses on the foundational bag, and basic borders. basics necessary in all culinary preparation. Students Coloring of frosting, piping of rosebuds, sweet peas, must be at least 10 years old to attend this camp. Each leaves and roses on the nail. day students will prepare various items they will serve Demonstration of filling, frosting, and bordering a cake and eat. They will learn how to plan a menu, prep, and practice writing inscriptions. cook, serve and cleanup. We sometimes change-up Students will complete an iced and decorated cake of menus based on class discussions and or student skill their own design. ability. *Students will completely decorate a pre-baked cake, (No open toe footwear.) we supply in the second class which they take home.* Day 1 - Crab and Brie Bisque, Gorgonzola Toasts

Herbed New Potatoes, Lyonnaise Salad with Poached Summer Teen & Pre-Teen Eggs and Vinaigrette, Mushroom Crusted 2 Day Pasta Making Workshop Hanger Steak, Balsamic Zucchini and Tomatoes, Apple Tart Tatins, Vanilla Ice Cream Base with Suzanne Lowery Wednesday & Thursday, July 15 & 16, 2-5 PM Day 2 - Chicken, Sausage and Shrimp Gumbo, Sticky Full Participation, Ages 10 -18 $159.00 per student Wings, Salmagundi Salad, Mexican Portobello Burgers Drop-Off No Adults with Chile Mayonnaise, Zucchini Casserole, Chocolate Homemade pasta comes in a wide variety of styles and Brioche Bread Pudding with Cinnamon Whipped shapes. It involves different types of dough and some Cream, Raspberry Bars

are stuffed or filled. This class will be a primer to Day 3 - Sausage and Kale Zuppa Toscana, Caesar explore the world of homemade pasta. Students will Salad with Parmesan Croutons, Zucchini Lasagna learn the art of making pasta dough, forming some Bow Ties with Fresh Basil Pesto Sauce, Grilled shapes by hand, utilizing machines, some manual and Rosemary and Lemon Chicken, Stuffed Strawberries, some mechanized, to form the shapes, and finally some , Chocolate Lava Cakes simple versatile accompanying sauces. Day 4 - Garlic and Herb Stuffed Mushrooms, Cream of Broccoli-Cheddar Soup, Buttermilk Cornbread, Broiled Salmon with Tomato Orange Salsa, Sweet Potato Pancakes, Tomato and Cucumber Quinoa Salad, Mixed Berry Shortcakes with Chocolate Sauce

Corporate Team Building & Private Cooking Class Parties

2 Day Teen/Pre-Teen

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

Day 1 – Wagon Wheel Soup, Quick Yeast Bread, BLT 2 Day Teen/Pre-Teen Salad, Grilled Rosemay & Lemon Chicken, Confetti Miniature & Plated Workshop Sweet Pepper , Salted Caramel Brownies

Summer Culinary Cooking Camp Day 2 – Split Pea Soup, Waldorf Apple Slaw with with Daniel Rosati Candied Nuts, Buttermilk Cornbread, Tortilla Turkey Burgers, Oatmeal Raisen Ice Cream Sandwiches Weds. & Thurs. July 22 & July 23 2-5 PM $159.00 per student ages 10 – 18 Day 3 – Cream of , Shaved Brussels Drop-Off No Adults Sprout Salad, Tomato & Cheese Focaccia Bread, Day 1: Warm Blueberry Cakes with , Clams, Shrimp & Sausage over Linguine, Mixed Berry Miniature Lemon Mousse/Coconut Domes, Pistachio Turnovers

& White Chocolate Brioche Bread Pudding Cups, Day 4 – Red Curried Chicken Soup, Homemade Mocha Meringue Tartlets, Normandy Apple Tarts Bread, Mixed Bean Salad, Chimichurri Hanger Steak, Day 2: Strawberry Rhubarb Tarts, Miniature Flourless Oven Fried Potatoes, Lemon Chocolate Cakes, Tuscan Nutella Filled Bomboloni

Doughnuts, Le Train Bleu Strawberry Phyllo

Napoleon’s, Sticky Toffee Pudding Cups

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

Day 2 - Breads and Muffins - Chocolate-cherry Day 1: Yeast Breads I: Hearty Oatmeal Bread, Pecan Scones, Cheddar , Orange-Spice Muffins, Pita Sticky , Parmesan Pesto Ring, Braided Bread with Peanut butter and banana Bread, Soft Knot Rolls, Flaky Buttermilk Biscuits Day 3 - - Baked Apple Dumplings, Strawberry Ice Cream Baked Alaska, Fudge Brownies, Day 2: Yeast Breads II: Miniature Butter & Herb Toasted Marshmallows Focaccia, French Savory Boule, Sesame

Day 4 – Chocolate - Truffles, Lava Cakes, White Semolina Bread, English Muffins, Chocolate Swirled Loaf Bread, Parmesan Herb Quick Bread 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 9:00 AM-1:00 PM $199.00 per student ages 10 – 18 August 10, 11, 12, & 13, 9AM-1PM Drop-Off No Adults $399.00 per student

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 Day 2: Rolled & Shaped Cookies: Chocolate Dipped and eat. They will learn how to plan a menu, prep, Coconut , Fork Pressed Peanut Butter cook, serve and cleanup. Day 1 will focus on knife Cookies, Nutella Linzer Hearts, Citrus Melt Away skills. Menus for the subsequent days will utilize knife Cookies, Cinnamon , Apricot Thumbprint skills practiced from day 1. Cookies, Jam Logs We sometimes change-up menus based on class

discussions and or student skill ability. (No open toe footwear.) 4 Day Teen/Pre-Teen Day 1: Essential Knife Skills, Beef, Chicken & Vegetable Summer Culinary Cooking Camp Stocks, Soups & Salads: A Trio of Potato Salads, Mixed with Pat Crew Green Salad with Mustard Vinaigrette, Grilled Caesar Mon. Tues. Weds. & Thurs. Aug. 3, 4, 5, & 6 Salad, Classic , Creamy Corn Chowder, Italian Fruit Salad 2-5 PM $299.00 per student ages 10-18 Drop-Off No Adults Day 2: From Pan to Plate, The Art of Sautéing: Nacho This 4 day camp series of cooking classes is dedicated Tuesday with Homemade Chips, Salsa & Guacamole, to teen and pre-teen students. During this session of Crispy Chicken Strips, Turkey Cutlets Marsala Style, Pan hands-on classes we teach students the basics of how Fried Pork Chops Milanese, Marinated Beef Flank Bulgogi Style with Thai Fried , Bananas Foster to prep cook and eat homemade food, from a tasty after-school snack to breakfast, lunch & dinner! Day 3: Stove Top & Oven Braising: Beef Stew with The students eat what they cook daily. Baked Polenta, Chicken Paprikash with Dumplings, Stuffed Day 1 - Tomato-Garlic Soup, Asparagus Salad with Meatballs with Marinara & Herbed Cavatelli, Milk & Herb Braised Pork Loin with Whipped Potatoes, Poached Pears Sweet Balsamic Vinegar, Crusty Yeast Rolls, Chicken Cacciatore, Pasta Dough, Strawberry Lemon Day 4: Dry & Moist Heat Roasting & Baking: Stuffed Shortcakes Roasted Vegetables, Oven Fried Parmesan Chicken Legs, Day 2 - Tortellini-Sausage Minestrone, Rosemary Butterflied Roasted Chicken with Herbs, Crispy Roasted Rosemary Potatoes, Roasted Cauliflower Salad, Chocolate Bread or Rolls, Grilled Panzanella Bread Salad, Soufflé Cakes Zucchini with Seafood Arrabiata Roasted

Tomato Sauce, Raspberry Poached Pears with Mascarpone Cream 2 Day Pre-Teen & Teen Day 3 - Roasted Potato-Leek Soup, German Potato Cookie Baking & Decorating Salad, 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 Mu-Shu Pork and Pancakes, Sweet Coconut In this 2-Day workshop students will learn to prepare sugar, Dumplings with Ice Cream 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.

Summer Teen & Pre-Teen 2 Day Teen/Pre-Teen Pizza Making Workshop with Miss Staci International Appetizers 2 Days, Wednesday, Aug. 12, & Thursday, Aug. 13 2-5 PM Full Participation, Ages 10 -18 Summer Culinary Cooking Camp Drop-Off No Adults with Daniel Rosati $159.00 per student Wed. Thurs. Aug 19 & 20 This class will cover pizza making starting with 2-5 PM $159.00 per student ages 10 – 18 making fresh dough from scratch. Students will Drop-Off No Adults

learn to make a simple pizza sauce and explore Day 1 Asia: Kataifi Wrapped Shrimp with Raita Sauce, various pizza toppings. This two day pizza Chinese Scallion Pancakes, Vietnamese Pork Bahn Mi workshop will give students the experience and Sliders, Sweet & Sticky Chicken Wings, Thai Shrimp confidence to make great pizzas and ignite the Cakes with Cucumber Salad, Vegetable , Coconut spark to continue to enjoy fresh pizza at home any Mousse Cups time. Class size is limited and will fill up quickly so Day 2 Mediterranean Classics: Provencal Pizza, Sicilian register early. Rice Balls, Panzanella Crostini, Trio of Greek Dips with Pita Triangles, Spanish Chorizo Stuffed Potatoes, Moroccan Chicken Cigares, Lebanese 4-Day Intensive Baking Workshop III with Suzanne Lowery Mon. Tues. Weds. Thurs. Aug 17, 18, 19, & 20 4-Day Intensive Baking Workshop IV 9:00 AM -1:00 PM Full Participation with Suzanne Lowery $349.00 per person Ages 10-18 Drop-Off No Adults Mon. Tues. Weds. Thurs. Aug. 24, 25, 26, & 27 Day 1 - Cookies- 9:00 AM -1:00 PM Full Participation Sandwiches, Iced lemon Shortbreads, Cheesecake $349.00 per person Ages 10-18 Drop-Off No Adults Brownies, Strawberry Thumbprints Day 1 - Super Snacks - Granola Parfait, Nutella-Banana Day 2 - Cupcakes & Frozen Treats–Vanilla, Devil’s Muffins, Blondie Bars, Strawberry Sherbert, Sticky Buns, Food & Red Velvet Cupcakes, Vanilla Ice Cream, Orange=Cranberry Oatmeal Cookies Fruity Frozen Bavarian Creams Day 2 - Breakfast Baking - Baked Apple French Toast, Day 3 – Frostings and Cones – Butter Cream, Cream Sausage and Egg Strata, Banana- Pancakes, Cheese Frosting, Whipped Cream Frosting, Almond Classic Quiche, Blueberry Muffins, Waffle Day 3 - Homestyle Desserts - Apple Crisp, Chocolate and Vanilla Cones , 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 puffs, Berry Filled , Iced Lemon Shortcakes Jubilee, Panna Cotta, NY cheesecake, Crepes Suzette, Based on class discussions recipes changes are possible. Chocolate Souffles, Tiramisu 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 Summer Culinary Cooking Camp 2 Days, Monday, Aug. 24, & Tuesday, Aug. 25 with Daniel Rosati 2-5 PM Full Participation, Ages 10 -18 Mon. Tues. Aug 17 & 18 Drop-Off No Adults 2-5 PM $159.00 per student ages 10 – 18 $179.00 per person including starter set of tools Drop-Off No Adults THE BASICS OF CAKE DECORATING: In these two sessions, learn to create a professionally decorated Day 1 Fish & Seafood: Baja Style Shrimp Tacos, special occasion cake. Barbecued Grilled Clams, Asian Inspired Grilled Salmon in Introduction to tools, frostings, handling of the , Foil Packets, Three Bean Salad, Mixed Green Salad with and basic borders. Avocado Herb Dressing, Grilled Peaches with Raspberry Coloring of frosting, piping of rosebuds, sweet peas, leaves 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 Feta 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 Risotto, Chocolate 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 Potato Bread, 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 with Suzanne Lowery 2-5 PM $159.00 per student ages 10-18 Mon. Tues. Weds. Thurs. Aug. 31, Sept. 1, 2, & 3 Drop-Off No Adults 9:00 AM -1:00 PM Full Participation This 2 day camp series of cooking classes is dedicated $349.00 per person Ages 10 -18 Drop-Off No to teen and pre-teen students. During this session of Adults hands-on classes we teach students the basics of how Day 1 – FRUITS: Peach pop-tarts, Plum-crumb pie, Fresh to prep cook and eat homemade food, from a tasty Cherry Clafoutis, Lemon Cream Jelly Roll, after-school snack to breakfast, lunch & dinner! Br. Sugar Grilled Pineapple The students eat what they cook daily. 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 Mascarpone Tart, Carrot Cakes with Cream Cheese Sherbet, Brownie Crisps Frosting, Blackberry Baked Brie, Day 2 – Curried Carrot Soup, Corn & Asparagus Pasta Ricotta Pancakes with Orange Syrup Salad, Homemade Pita Bread, Teriyaki Pineapple Pork Day 4 – BERRIES: Raspberry Poached pears, Blackberry Tenderloin, Rainbow Cupcakes with Butter Cream Dumplings, Blueberry-Banana Bread, Frosting

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

Corporate & Private Cooking Class Parties *Pre-Teen/Teen/Adult Cooking & Baking Club* Class Prices are Per Person

Hosting a party at Classic Thyme is a Pre-Teen/Teen/Adult unique way to entertain your guests. Family Pizza Party with Suzanne Lowery We work with you to design a menu, select a Saturday, May 30, 11 AM-2 PM format and customize the activities to suit your Full Participation $59.00 per Person needs. Your guests can be prepping and Students Ages 10-18 may register for 1 space and sautéing away or simply enjoying a glass of attend alone or register for 2 spaces and attend with a wine as they watch a culinary demonstration. At parent or adult Classic Thyme we have hosted events for all Easy Pizza Dough, Classic Four Cheese Pizzas, occasions: Shrimp and Spinach Calzones, Caesar salad, Sweet Fruit Pizzas

 Birthdays  Anniversaries *Pre-Teen/Teen/Adult  Wedding Cooking & Baking Club* Showers Class Prices are Per Person  Rehearsal Pre-Teen/Teen/Adult Dinners  Baby Chocolate Dreams Showers with Suzanne Lowery  Gourmet Tuesday, June 9, 4-7 PM Groups Full Participation $59.00 per Person  Civic Groups Students Ages 10-18 may register for 1 space and attend alone or register for 2 spaces and attend with a  Family parent or adult Reunions Chocolate Lava Cakes, Double Chocolate Eclairs,  School Chocolate Covered Tuxedo Strawberries, Outings Chocolate Caramel Kiss Cake,  A Night Out Chocolate-Chocolate Chip Cookies with Friends

*Pre-Teen/Teen/Adult Cooking & Baking Club* *Pre-Teen/Teen/Adult Class Prices are Per Person Cooking & Baking Club* Class Prices are Per Person Pre-Teen/Teen/Adult Pre-Teen/Teen/Adult Comfort Classics with Suzanne Lowery Wednesday, September 23, 4-7 PM Blooming Cupcakes Full Participation $59.00 per Person with Suzanne Lowery Students Ages 10-18 may register for 1 space and Thursday, May 14, 4:00-7:00 PM attend alone or register for 2 spaces and attend with a Full Participation $59.00 per Person parent or adult Students Ages 10-18 may register for 1 space and Creamy Mac n’ Cheese, Sausage Pizza, attend alone or register for 2 spaces and attend with a and Meatballs, Chicken , parent or adult. Hot Fudge Brownie Sundaes Vanilla and Strawberry cupcakes decorated with

Butter Cream Roses, Daisies and Chrysanthemums

*Pre-Teen/Teen/Adult Adult Classes Cooking & Baking Club* Class Prices are Per Person Tasty Tacos & Fabulous Fajitas with Suzanne Lowery Pre-Teen/Teen/Adult Tuesday, May 19, 6:30-9:30 PM Tasty Harvest Pastry with Suzanne Lowery Full Participation $70.00 per person Wednesday, October 21, 4-7 PM Children ages 12 & up may enroll with a Parent Full Participation $59.00 per Person Steak and Pepper Fajitas Students Ages 10-18 may register for 1 space and Baja Shrimp Tacos attend alone or register for 2 spaces and attend with a Roasted Cauliflower Tostadas parent or adult Yum-Yum Sauce Apple-Cinnamon Turnovers Salsa Mini Maple Cheesecakes Waffle Tacos Crumb Cake Juniors Cranberry White Chocolate Chip Pumpkin Bars Carrot Cake Cookies Couples Cook Saturday Surf & Turf

with Daniel C. Rosati Saturday, May 16, 6:00-9:00 PM *Pre-Teen/Teen/Adult Full Participation $79.00 per person Cooking & Baking Club* Adults 18 & older, No Children Permitted Class Prices are Per Person Couples must register for 2 spaces. Classic Shrimp Cocktail Pre-Teen/Teen/Adult Maryland Crab Cakes Family Pasta Party with Suzanne Lowery Grilled Sliced Steak with Marinated Roasted Peppers Saturday, October 24, 11 AM-2 PM Cobb Salad with Buttermilk Herb Dressing Full Participation $59.00 per Person Asparagus with Lemon Herb Butter Students Ages 10-18 may register for 1 space and Summer Berry Gooey Butter attend alone or register for 2 spaces and attend with a parent or adult Anytime Appetizer Party Homemade Cavatelli, & with Daniel C. Rosati Turkey meatballs Tuesday, May 20, 6:30-9:30 PM Full Participation $70.00 per person Cannoli Cupcakes Children ages 12 & up may enroll with a Parent Everything Inspired Tart Tender Grilled Lamb Meatballs with Tatziki Sauce Gift Certificates Make Great Gifts! Artichoke Fritters with Roasted Yellow Pepper Sauce Order on-line at www.classicthyme.com Garlic Toasts with Beef Tenderloin & Green Peppercorn Sauce Chicken Phyllo Cigars Grilled Tandoori Shrimp Miniature Ginger Cookies

Corporate Team

Perfect for any occasion, Classic Thyme Cooking School Building Gift Certificates are now available through our new on- line Class Registration System. Without leaving your home or office, easily purchase cooking class gift & Private Cooking certificates for your friends and family and have them delivered via email or regular mail. Class Parties

Couples Springtime in France Around the World with a Chicken with Kathleen Sanderson with Diana Albanese Saturday, May 30, 6:00-9:00 P.M. Thursday, June 4, 6:30 -9:30 PM, Full Participation $79.00 per person Full Participation $70.00 per person Adults 18 & older, No Children Permitted Children ages 12 & up may enroll with a Parent Couples must register for 2 spaces. Juicy chicken is a universal favorite, and what better Caramelized Onion & Roquefort Tartlets way to prepare it then with some global ingredients. Gougere (savory puffs) On the one, off the bone, pieces or whole, there is a Perfect Poached Salmon recipe that will fit anyone’s taste and budget. with Tarragon & Celery root Remoulade Grilled Peach and Basil Bruschetta Roasted Herb Crusted Farm Raised Chickens with Blue Cheese Roasted Smashed Herb Potatoes Thai Barbecue Chicken with Napa Seasonal vegetable and Red Pepper Salad Salad of Mixed Greens Vinaigrette Grilled Indian Chicken on Pita Bread with Goats Cheese & Beets with Spread and Mango Chutney Individual Apple Tarte Tatin with Whipped Cream Almond Crusted Chicken Breasts with Romesco Sauce Grilled Pesto Chicken Cutlets with Arugula, Fennel and Tomato Salad with Lemon *Additional Class Added* Apricot and Almond Cake Original Date Sold –Out! **New Class Offering with Diana Albanese** Couples Southwestern Dinner Fun for the Whole Family with Steven Capodicasa Bring the Kids, 8 & older! Friday, June 5, 7:00-10:00 PM Family Dinners Full Participation $79.00 per person Adults 18 & older, No Children Permitted Fresh Pasta & Pizza from Scratch Couples must register for 2 spaces Sunday, May 31, 4:00-7:00 PM Crab Cake Sliders with spicy aioli Full Participation $70.00 per person Grilled avocados stuffed with Sweet and Spicy Garlic Students 8yrs old & older may enroll with a Parent Chipotle Crabmeat Salad *You must register each person attending* Lobster tacos Everyone loves to eat tender fresh pasta and freshly Crispy Cole Slaw made pizza with a chewy and crisp crust. Diana Crispy Bacon Mac & Cheese Albanese will show you how to make fresh pasta and Summer Tuscan Fruit Tart pizza just like her Nona showed her. You will be amazed at how only two ingredients come together to make fresh pasta. For your next pizza night at home Cucina Paradiso learn how to make you own dough with just 3 to 4 Summer Foods from the Islands of Italy ingredients. This class encourages curiosity and with Daniel C. Rosati adventures in cooking. Good food brings family Wednesday, June 10, 6:30-9:30 PM together for a lifetime. Full Participation $70.00 per person Fresh egg pasta Children ages 12 & up may enroll with a Parent Homemade pizza dough Sicilian Caponata “Surprise” Stuffed Tomatoes, Mini Meatball Heroes Fresh Mozzarella & Basil Oil Pizza Margarita Linguine with Zucchini & Clams Style Pizza Quatro Stagione (four seasons) Pollo alla Fumarola – Istrian Style Chicken with Cheese Ravioli with Tomato and Basil Sauce Tomatoes, Potatoes & Herbs Fettuccine with al Freddo Sauce Sardinian Braised Greens with Pecorino Sardo Cheese Chocolate Ricotta Pudding with Whipped Cream Torta Caprese – Almond & from and Chocolate Shavings Capri with Macerated Berries

Couples Surf & Turf on the Grill with Suzanne Lowery Summer Lobster Bake Friday, June 12, 7-10 PM Full Participation $79.00 per person with David P. Martone, CCP Adults 18 & older, No Children Permitted Friday, July 3, 7:00-10:00 PM Demonstration Couples must register for 2 spaces. Limited Enrollment $79.00 per person Buffalo Shrimp with Blue Cheese Dressing Children ages 12 & up may enroll with a Parent Grilled Romaine with Lemon Vinaigrette Yearning for that old fashion beachy lobster dinner? This will quench your thirst. It’s always frustrating trying to find Herbed Flat Breads an old fashion lobster dinner unless you live in New Chimi-Churri Hanger Steak England! David got the idea from this class while visiting Mascarpone Stuffed Grilled Balsamic Peaches St. John Canada. Keep it simple, make sure it’s fresh and serve it hot. Roll up your sleeves and the rest is on you. Summer Seafood with Suzanne Lowery David will show you how to make this wonderful menu so Wednesday, June 17, 6:30-9:30 PM you can enjoy this wonderful meal anytime right at home. Full Participation $70.00 per person Each student will enjoy: Spicy Shrimp Appetizer Children ages 12 & up may enroll with a Parent She Crab Soup Honey Broiled Scallops and Bacon White Wine Garlic Steamed Mussels Shrimp Burgers with Roasted Garlic Aoili 1 ¼ pound lobster Pan-Seared Halibut with Black Bean Salsa Double Stuffed Baked Potato Lemon Herb Flounder on Crispy Potato Rafts Corn on the Cob Lemon Cream Jelly Roll and Blueberry Crumble

Couples Surf & Turf Dinner Under the Stars with Steven Capodicasa with Diana Albanese Saturday, June 20, 6:00-9:00 PM Thursday, July 9, 6:30 -9:30 PM, Full Participation $79.00 per person Full Participation $70.00 per person Adults 18 & older, No Children Permitted Children ages 12 & up may enroll with a Parent Couples must register for 2 spaces. Dust off the grill and get ready to eat our alfresco Crab cocktail with lemon aioli dinner that almost as good as being in the Italian Baby greens with chorizo bits countryside with Diana Albanese. with homemade goat cheese croutons Turn the heat up and enjoy. Bacon wrapped Beef tenderloin Bruschetta with Burrata, Caramelized Tomatoes topped with Grilled Shrimp and Balsamic Glaze Redskin potatoes Pasta with Asparagus, Tomatoes and Herbs served with seared chorizo and Grilled Steak with Chianti Pan Sauce Roasted cauliflower with Crispy Herb Breadcrumbs Marinated Chicken all Griglia Cream Puffs with Berry Whipped Cream Filling Grilled Pizza with Arugula Salad and Parmesan Dressing Couples Fire up the Grill Lemon Oil Cake with Summer Berries with Kathleen Sanderson Friday, June 26, 7:00-10:00 P.M. Couples - A Taste of New England Full Participation $79.00 per person with Kathleen Sanderson Adults 18 & older, No Children Permitted Friday, July 10, 7:00-10:00 P.M. Couples must register for 2 spaces. Full Participation $79.00 per person Dry Rubbed Southern Style Pork slow roasted, Adults 18 & older, No Children Permitted finished with Bourbon BBQ Mop Couples must register for 2 spaces. Asian Chicken marinated in soy, sesame, ginger, Corn & Bacon Chowder orange and glazed with Spicy Hoisin Mop Lobster Roll with Smashed Roasted Potatoes MediterraneanDry-Rubbed Lamb withGreek Brined and Roasted Pork Loin Garnishes: Soft Pita, Raita, Feta cheese Molasses Baked Beans Grilled Vegetable Platter with Aoli Corn Spoon Bread Grilled Pineapple with Toasted Coconut and Warm Blueberry Crumb Cake with Vanilla ice Cream Macadamia brittle

Entertaining Alfresco with Daniel C. Rosati Couples Tomahawk Night Wednesday, July 15, 6:30-9:30 PM with Steven Capodicasa Full Participation $70.00 per person Friday, July 31, 7:00-10:00 PM Children ages 12 & up may enroll with a Parent Full Participation $85.00 per person Creole Shrimp Salad in Avocado Boats Adults 18 & older, No Children Permitted Spice Crusted Grilled Chicken Breasts Couples must register for 2 spaces. Fresh Fennel & Watermelon Salad Shrimp cocktail served with lemon aioli Provencal Herb Roasted Tomatoes with Feta Baby greens with chorizo bits Fresh Fruit Terrine with Ruby Port & Russian Cream with homemade goat cheese croutons Tomahawk Rib Eye Steaks Grilled Redskin potatoes Roasted cauliflower with Crispy Herb Breadcrumbs Couples Seafood Grills Raspberry Brownie with Steven Capodicasa with Whipped Mascarpone Friday, July 17, 7:00-10:00 PM Full Participation $85.00 per person Adults 18 & older, No Children Permitted Cucina del Sole with Diana Albanese Couples must register for 2 spaces. Thursday, August 6, 6:30 -9:30 PM, Cioppino (Italian Fish stew served with grilled Full Participation $70.00 per person sourdough bread & roasted garlic aioli) Children ages 12 & up may enroll with a Parent Grilled jumbo shrimp wrapped in smoky bacon served Come and enjoy an evening learning and eating the with chilled Yukon gold potato salad cuisine of the sun, Southern Italy. Explore the bounty Grilled Black & White Sesame Seed Coated Ahi of foods from Sicily, Calabria, Puglia and Campania. with chilled bowtie pasta salad The south called mezzogiorno is known for robust and pickled ginger dressing flavors and simplicity. Grilled clams with Spicy Cocktail sauce Grilled Prosciutto Wrapped Peaches and Basil Grilled swordfish kebobs Pasta with Tomatoes and Crazy Pesto with chilled citrus Mediterranean Grilled Pork Tenderloin with Figs and Arugula Chocolate Crater Cakes with Strawberry Salsa Grilled Chicken with Lemons and Salsa Verde Whole Baby Stuffed in Tomato Sauce Zucchini Ciambella with Lemon Crunch Glaze

Couples Cook a Taste of Portugal with Daniel C. Rosati Couples Classic Dinner Saturday, July 25, 6:00-9:00 PM with Steven Capodicasa Full Participation $79.00 per person Saturday, August 8, 6:00-9:00 PM Adults 18 & older, No Children Permitted Full Participation $79.00 per person Couples must register for 2 spaces. Adults 18 & older, No Children Permitted Assador de Chouriço – Grilled Portuguese Chorizo Couples must register for 2 spaces. with Brandy Savory Shortbread with whipped goat cheese Berbigão à Bulhão Pato - Cockles in Green Sauce Corn chowder with crispy Pancetta Cataplana – Zesty Mussels Algarve Style Butter lettuce served with grilled Avocados Cozido – Hearty Pork & Vegetable Stew with a red wine dressing with Steakhouse Grilled Rib Eye with rosemary butter glaze Salada Portuguesa – Bibb Lettuce, Watercress, Panko and Parmesan Crusted Broccoli Sweet Onion & Tomato Salad Roasted potatoes with pancetta paste with onions Tarte de Amêndoa – Almond Cake with Ruby Port Blueberry and Orange Cakes with Citrus Frosting Marinated Berries

Couples Cook Summer Seafood Couples New England Seafood Dinner with Daniel C. Rosati with Steven Capodicasa Saturday, August 15, 6:00-9:00 PM Friday, September 4, 7:00-10:00 PM Full Participation $79.00 per person Full Participation $79.00 per person Adults 18 & older, No Children Permitted Adults 18 & older, No Children Permitted Couples must register for 2 spaces. Couples must register for 2 spaces. Salad Nicoise Crostini Classic New England Clam Chowder Barbecued Grilled Clams with Homemade Crackers Grilled Marinated Shrimp Crab stuffed shrimp with creamy beurre blanc sauce Grilled Planked Salmon with Tomato Basil Salsa Herb seared Cod wrapped in paper Tuscan Calamari & Potato Salad and served with citrus slaw Limoncello Tiramisu Creamy artichoke risotto Sautéed Green beans with roasted peppers Summer Salads with Kathleen Sanderson Homemade Peach crumb pies with ice cream Wednesday, August 26, 6:30-9:30 P.M. Full Participation $70.00 per person Couples Asian Fusion with Suzanne Lowery Children ages 12 & up may enroll with a Parent Friday, September 11, 7-10 PM Quick Flat Bread with and Labneh Full Participation $79.00 per person Quinoa & Goat Cheese- Cakes Spring Greens Adults 18 & older, No Children Permitted Black Bean & Mango Salsa Couples must register for 2 spaces. with Grilled Pork Tenderloin Crab & Vegetable Wontons Mediterranean Faro & Feta Salad with Grilled Chicken with Hoisin Dipping Sauce Summer Salad in a jar Thai Coconut Chicken Soup with Jasmine Rice Chopped Kale & Sweet Potato Caesar Salad Steak and Broccoli Stir-Fry Lemon Curd Berry & Biscuit Dessert Shrimp Foo Young Sweet Coconut Dumplings with Ice Cream Classic Thyme’s Top Chef’s Italian Mash up Menu Mezze Meze Outdoor Entertaining End of Summer Pasta Dinner with Kathleen Sanderson with Steven Capodicasa Thursday, September 17, 6:30-9:30 P.M. Friday, August 28, 7:00-10:00 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 Homemade quick Flatbread Couples must register for 2 spaces. Homemade seeded crackers Burrata and Duel Pesto Crostini Creamy Hummus style Italian Chopped Salad Roasted dip, Momma Capodicasa Veal Parmesan Mixed marinated Chef David’s Homemade Cavatelli Moroccan Style Chicken Kabobs served with Chefs Steven’s Tomato Basil Sauce Taboili Salad Sautéed Broccoli Rabe with Sausage Crumble Moroccan Meskouta Orange Cake with oranges and Pistachios Classic Lemon Cake with Berry Whipped Cream

Ferragosto Italiano - Feasting Italian Style Couples Cook Pizza, Pizza & Calzone with Daniel C. Rosati with Steven Capodicasa Monday, August 31, 6:30-9:30 PM Friday, September 18, 7:00-10:00 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 Mixed Seafood Crostini Couples must register for 2 spaces. Grilled Pork Tenderloins “Porchetta Style” Savory Garlic Knots with Sicilian Dipping Sauce Classic Pepperonata - Sweet & Savory Braised Peppers Pizza with Truffle Dust Umbrian Summer Farro Salad Thin Crust Brooklyn Pizza Country Style Green Bean Salad with Tomatoes, Bacon Cheeseburger Pan Pizza Mozzarella & Basil Savory grilled sausage and peppers Calzones Grilled Peaches with Almond Mascarpone Mousse Special Dessert Pizza.

Homemade Workshop Italian Brunch with Diana Albanese with Daniel C. Rosati Sunday, September 20, 11 AM -2 PM Sunday, September 27, 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 Classic Hand Stretched Strudel Dough Brunch has finally made its way into . It Quick Strudel Dough appears that restaurants in Italy are starting to serve it. Caramel Usually Italians never eat eggs for breakfast, just a Dried Fruit & Nut Strudel piece of cake or toast. Come and join us for a relaxed Cherry Cheese Strudel meal midday Sunday, Italian style. Wild Mushroom & Chevre Strudel 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 The Feeding Frenzy is Back Again! Flavors of Sicily with Chef David P. Martone, CCP with Daniel C. Rosati $75.00 per person Full Participation Thursday, September 24, 6:30-9:30 PM Friday, October 2, 7:00-10:00 PM Full Participation $70.00 per person Children ages 12 & up may enroll with a Parent Children ages 12 & up may enroll with a Parent Come and kick back and enjoy a night out. Here is an Arancini - Classic Fried Rice Balls opportunity to learn the fundamentals of sushi. David will - Rigatoni with Eggplant Sauce teach you the basic techniques of making great sushi rolls. Grilled Tuna with Sicilian Pesto More and more restaurants are featuring Sushi due to End of Summer Grilled Vegetable Salad customer interest. Learn to create your own masterpiece! Classic Ricotta Cannoli David will cover all the essentials. Miso Soup, Japanese Ginger Salad Dressing, Miso Dressing, Gyoza with Ponzu Sauce, California Rolls, Tuna and Spicy Tuna Rolls, and a wide assortment of ingredients to create Couples Late Summer Grill new and exciting rolls, regular and inside-out rolls. with Kathleen Sanderson Many ingredients to create vegetable and non-fish rolls. David always has new ideas for interesting rolls!!! Friday, September 25, 7:00-10:00 P.M. Full Participation $79.00 per person Adults 18 & older, No Children Permitted Couples must register for 2 spaces. Grilled Flat Breads with Toppings Corporate Team Pesto Grilled Chicken Breasts with Roasted Pepper & Shallot Relish Building Grilled Hanger Steak with Shallot Pepper Rub & Grilled Potatoes & Private Cooking Grilled Seasonal Vegetables Grilled Lemon with Berries & Cream Class Parties

Couples Cook Dinner with Chef Steven Capodicasa Fall in Italy with Diana Albanese Saturday, October 10, 6:00-9:00 PM Thursday, October 22, 6:30 -9:30 PM, Full Participation $79.00 per person Full Participation $70.00 per person Adults 18 & older, No Children Permitted Children ages 12 & up may enroll with a Parent Couples must register for 2 spaces. Take a fresh approach to fall starting with a menu that Cream of Wild Mushroom soup celebrates the changing of the seasons. with homemade cheesy croutons Nothing is quite as hearty and welcome as that first Baby greens served with roasted pepper dressing taste of the harvest table. Bringing good Italian food to Savory Grilled Rib Eye the table is an honor and a tradition that is part of Chef Panko and Parmesan Crusted Broccoli Diana's life. Come and join her as she guides you Roasted potatoes with pancetta paste with onions through preparing this wonderful menu. Classic Chocolate Devil’s Food Cake Artichoke and Walnut Pesto Crostini with Chocolate Frosting Homemade Pumpkin Ravioli 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 “Famous” Williamsburg Steak Sauce Couples Seafood Dinner for All Herb Butter Pan Seared Oven Finished with Steven Capodicasa ‘Porterhouse Steak’ Friday, October 23, 7:00-10:00 PM Creamed Spinach Full Participation $79.00 per person German Style Hashed Brown Potatoes Adults 18 & older, No Children Permitted Individual NY Cheesecake Souffle Couples must register for 2 spaces. and ginger steeped mussels with crusty garlic bread Baby greens with roasted fennel **New Class Offering with Diana Albanese** and citrus saffron dressing Fun for the Whole Family Grilled Lobster Tails, topped with Crabmeat Bring the Kids, 8 & older! 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 Artisan Breads at Home Students 8yrs old & older may enroll with a Parent *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 Neapolitan Pizza with Nigella & Sesame Seeds Cannoli Cake

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

Gift Certificates Make Great Gifts! Knife Skills I Workshop Order on-line at www.classicthyme.com 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 Full Participation/ Limited Seating/ Book Early! This is a sell out class! This full hands-on technique class is one you can’t miss. Even the Perfect for any occasion, Classic Thyme Cooking School best of cooks can benefit from a class where you learn the proper Gift Certificates are now available through our new on- way to use your knives. Selecting the proper knife is essential in line Class Registration System. Without leaving your staying safe and getting the job done effectively. Chef Steven, home or office, easily purchase cooking class gift will teach you the basics while helping to reduce your prep time. certificates for your friends and family and have them Learn all the basics of cutting, slicing, shredding, and mincing. Also learn the proper way to keep your knives delivered via email or regular mail. well maintained and sharp. Knife Sharpening only $3 per knife.