CLASSIC THYME COOKING SCHOOL April through September 2018

710 South Ave. West, Westfield, NJ (908) 232-5445 www.classicthyme.com

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

Four Mondays, 4-6 PM, April 16, 23, 30 & May 7, Combined Kids & Youth, Ages 4 thru 9 year olds $199 per student

Calling all young food fanatics, budding scientists and curious kids!

We are excited to launch this new four week series to guide students through culinary based experiments exploring science through food.

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

For the final class, students may invite one adult to come and watch a presentation of some of the students' favorite experiments 30 minutes prior to class ending, 5:30-6 PM on May 7.

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

**New Extended 4 hour Class Times**

**New and Expanded Program** We added Kitchen Science plus Arts & We added kitchen science and arts & Crafts activities to our curriculum. crafts activities to our curriculum. **Extended hours 10AM-2PM The Classic Thyme $249 per child** Edible and Living Garden Schoolyard Kids & Youth Ages 4 thru 9

Farm-to-Table Summer Camp Program Week 1 (4-Day Camp) with Sue Constantine & Charlotte Lee Monday June 25-Thursday June 28

10AM-2PM - $249.00 per child ages 4 thru 9 Classic Thyme Cooking School continues the summer camp series that will teach kids about Week 2 (3-Day Camp) gardening and what “farm to table” really Mon. Tues. Thurs. July 2, 3, & 5 means. When kids participate in any aspect of 10AM-2PM - $189.00 per child ages 4 thru 9 gardening and cooking it changes their

approach to food and causes them to think Week 3 (4-Day Camp) about food differently. For years we have Monday July 9-Thursday July 12 worked with kids, of all ages, teaching them 10AM-2PM - $249.00 per child ages 4 thru 9

basic culinary skills and introducing them to new foods through hands-on participation in Week 4 (4-Day Camp) culinary preparation and education. Now we Monday July 16-Thursday July 19 10AM-2PM - $249.00 per child ages 4 thru 9 are taking it to the grass-roots level by introducing this new program. Week 5 (4-Day Camp) Campers will learn while participating in the Monday July 23-Thursday July 26 planting, growing, weeding, watering, and 10AM-2PM - $249.00 per child ages 4 thru 9 harvesting, of a living schoolyard garden. Each day will consist of activities including hands Week 6 (4-Day Camp) Monday July 30-Thursday Aug. 2 on work in the garden, indoor classroom 10AM-2PM - $249.00 per child ages 4 thru 9 activities, science, preparation of all natural healthy foods and treats, as well as some good Week 7 (4-Day Camp) old fashion getting dirty with our hands in the Monday Aug. 6-Thursday Aug. 9 dirt fun. 10AM-2PM - $249.00 per child ages 4 thru 9 Each week is independent and the curriculum

will change based on seasonally available Week 8 (4-Day Camp) vegetables and herbs. Recipes will be Monday Aug. 13-Thursday Aug. 16 supplemented by purchased ingredients as 10AM-2PM - $249.00 per child ages 4 thru 9

necessary. Week 9 (4-Day Camp) Camps run 4 days per week, Monday through Monday Aug. 20-Thursday Aug. 23 Thursday, except the week of July 4th which is 10AM-2PM - $249.00 per child ages 4 thru 9 a 3 day camp. All camps are 4 hours per day, which includes time for eating whatever we Week 10 (4-Day Camp) prepare from the day’s harvest. Monday Aug. 27-Thursday Aug. 30 10AM-2PM - $249.00 per child ages 4 thru 9

3 Day Youth Summer Culinary Cooking Camp Mon. Tues. & Thurs. July 2, 3, & 5, 9 AM-Noon Summer Camp 2018 $159.00 per week per child ages 7 thru 9 Classic Thyme Summer Culinary Cooking Camps offer week long 4day sessions, for age groups starting at 4 years old. Our This full hands-on camp will engage children in program introduces students to the culinary world giving them different cooking activities while presenting them with the opportunity to develop basic skills that will build the challenging and fun projects. We will prepare and cook foundation to cook and create culinary treasures with breakfast/ lunch items, snacks, baked goods, drinks, proficiency throughout their entire life. On the first day of desserts, and even work on some kitchen science each class we get right down to the business of cooking. We always try to work in some of the foods they claim they don’t projects along with kitchen arts and crafts.

like as this helps to broaden their horizons and make them more willing to be adventurous. I still remember a student 3 Day Kid’s Summer Culinary Cooking Camp claiming they would never eat snails. To this day conch fritters Mon. Tues. & Thurs. July 2, 3, & 5, 1-4 PM is one of the most popular dishes older campers request. $159.00 per week per child ages 4 thru 6 Perhaps after a week with us your aspiring chef will be This full hands-on camp will engage children in preparing and eating foods you never imagined they would different cooking activities while presenting them with try. Unlocking and opening the door to develop good kitchen skills, sound nutrition and inspiring the gourmand in students challenging and fun projects. We will prepare and cook is an important step for providing a better path for life. breakfast/ lunch items, snacks, baked goods, drinks, desserts, and even work on some kitchen science "Give a Man a Fish and you Feed Him For a Day. projects along with kitchen arts and crafts. Teach a Man to Fish and you Feed Him For a Lifetime" - Lao Tzu 4 Day Kid’s Summer Culinary Cooking Camp

“Teach a man to fish and you feed him for a Mon. Tues. Weds. Thurs. July 9, 10, 11, & 12 lifetime. Unless he doesn't like sushi—then you also 9 AM-Noon have to teach him to cook.” - Auren Hoffman, $199.00 per week per child ages 4 thru 6 Herald Philosopher This full hands-on camp will engage children in

different cooking activities while presenting them with Kid’s & Youth Summer Camps challenging and fun projects. We will prepare and cook breakfast/ lunch items, snacks, baked goods, drinks, Ages 4 thru 9 desserts, and even work on some kitchen science

projects along with kitchen arts and crafts.

4 Day Kid’s Summer Culinary Cooking Camp Mon. Tues. Weds. Thurs. June 25, 26, 27, & 28 4 Day Youth Summer Culinary Cooking Camp 9 AM-Noon Mon. Tues. Weds. Thurs. July 9, 10, 11, & 12 $199.00 per week per child ages 4 thru 6 1-4 PM This full hands-on camp will engage children in $199.00 per week per child ages 7 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. desserts, and even work on some kitchen science

projects along with kitchen arts and crafts.

4 Day Youth Summer Culinary Cooking Camp Mon. Tues. Weds. Thurs. June 25, 26, 27, & 28 4 Day Youth Summer Culinary Cooking Camp 1-4 PM Mon. Tues. Weds. Thurs. July 16, 17, 18, & 19 $199.00 per week per child ages 7 thru 9 9 AM-Noon This full hands-on camp will engage children in $199.00 per week per child ages 7 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. desserts, and even work on some kitchen science

projects along with kitchen arts and crafts.

4 Day Kid’s Summer Culinary Cooking Camp 4 Day Kid’s Summer Culinary Cooking Camp Mon. Tues. Weds. Thurs. July 16, 17, 18, & 19 Mon. Tues. Weds. Thurs. August 6, 7, 8, & 9 1-4 PM 9 AM-Noon $199.00 per week per child ages 4 thru 6 $199.00 per week per child ages 4 thru 6 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. projects along with kitchen arts and crafts.

4 Day Kid’s Summer Culinary Cooking Camp 4 Day Youth Summer Culinary Cooking Camp Mon. Tues. Weds. Thurs. July 23, 24, 25, & 26 Mon. Tues. Weds. Thurs. August 6, 7, 8, & 9 9 AM-Noon 1-4 PM $199.00 per week per child ages 4 thru 6 $199.00 per week per child ages 7 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. projects along with kitchen arts and crafts.

4 Day Youth Summer Culinary Cooking Camp 4 Day Youth Summer Culinary Cooking Camp Mon. Tues. Weds. Thurs. July 23, 24, 25, & 26 Mon. Tues. Weds. Thurs. August 13, 14, 15, & 16 1-4 PM 9 AM-Noon $199.00 per week per child ages 7 thru 9 $199.00 per week per child ages 7 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. projects along with kitchen arts and crafts.

4 Day Youth Summer Culinary Cooking Camp 4 Day Kid’s Summer Culinary Cooking Camp Mon. Tues. Weds. Thurs. July 30, 31, Aug. 1, & 2 Mon. Tues. Weds. Thurs. August 13, 14, 15, & 16 9 AM-Noon 1-4 PM $199.00 per week per child ages 7 thru 9 $199.00 per week per child ages 4 thru 6 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. projects along with kitchen arts and crafts.

4 Day Kid’s Summer Culinary Cooking Camp 4 Day Kid’s Summer Culinary Cooking Camp Mon. Tues. Weds. Thurs. July 30, 31, Aug. 1, & 2 Mon. Tues. Weds. Thurs. August 20, 21, 22, & 23 1-4 PM 9 AM-Noon $199.00 per week per child ages 4 thru 6 $199.00 per week per child ages 4 thru 6 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. projects along with kitchen arts and crafts.

4 Day Youth Summer Culinary Cooking Camp Summer Teen & Pre-Teen Mon. Tues. Weds. Thurs. August 20, 21, 22, & 23 1-4 PM ** Workshop** $199.00 per week per child ages 7 thru 9 with Suzanne Lowery This full hands-on camp will engage children in different cooking activities while presenting them with 2 Days, Monday, June 25, & Tuesday, June 26 challenging and fun projects. We will prepare and cook 2-5 PM Full Participation, Ages 10 -18 breakfast/ lunch items, snacks, baked goods, drinks, $159.00 per student desserts, and even work on some kitchen science This class will cover pizza making starting with projects along with kitchen arts and crafts. making fresh dough from scratch. Students will

learn to make a simple pizza sauce and explore 4 Day Extended Kid’s & Youth Combination various pizza toppings. This two day pizza Summer Culinary Cooking Camp workshop will give students the experience and Mon. Tues. Weds. Thurs. August 27, 28, 29, & 30 confidence to make great and ignite the spark 9 AM-1 PM - $259.00 per child ages 4 thru 9 to continue to enjoy fresh pizza at home any time. This full hands-on camp will engage children in Class size is limited and will fill up quickly so different cooking activities while presenting them with register early. challenging and fun projects. We will prepare and cook breakfast/ lunch items, snacks, baked goods, drinks, desserts, and even work on some kitchen science projects along with kitchen arts and crafts. This camp Pre-Teen & Teen 2-Day Cupcake Workshop will allow friends and siblings to attend together and with Suzanne Lowery will offer a variety of activities. Wednesday, June 27, & Thursday, June 28, 2-5 PM *Pre-Teen & Teen Summer Camps* Full Participation $159.00 per person *Ages 10 - 12 & 12 - 18* ages 10 -18, includes all materials

Intensive Baking Workshops Day 1 Bake Vanilla, Lemon, Devil’s Food and Red I, II, III, IV, & V Velvet cupcakes, Prepare butter cream will run in a different order than previous years Day 2 Prepare, Chocolate Ganache and Boiled to allow students that are only available during Frosting, Frost and decorate with frostings, fondant, similar weeks from year to year to take a candies, and graham crackers to create, S’more, Jam- different series this year. There are no filled, Lemon meringue flavors, and flower , snowmen prerequisites for any of the baking workshops. and polka dot designs

4-Day Intensive Baking Workshop V with Suzanne Lowery 3 Day Teen/Pre-Teen Mon. Tues. Weds. Thurs. June 25, 26, 27, & 28 Summer Culinary Cooking Camp 9:00 AM -1:00 PM Full Participation with Miss Staci $349.00 per person Ages 12 -18 Appetizers, Salads Day 1 – FRUITS: Peach pop-tarts, Plum-crumb pie, Fresh Cherry Clafoutis, Lemon Cream Jelly Roll, Brown Sugar Grilled and Homemade Cheese Making Pineapple Mon. Tues. Thurs. July 2, 3, & 5, Day 2 – CHOCOLATE: Chocolate Ravioli, Chocolate Fudge Ice 2-5 PM $229.00 per student ages 10 - 18 Cream, Cream cheese brownies, Chocolate covered coconut This 3 day camp series of cooking classes is dedicated macaroons, Chocolate Fudge cake to teen and pre-teen students. During this session of Day 3 – CHEESE: Cherry cheesecakes, Strawberry Mascarpone Tart, Carrot Cakes with Cream Cheese Frosting, Blackberry Baked hands-on classes we teach students: Brie, Pancakes with Orange Syrup Day 4 – BERRIES: Raspberry Poached pears, Blackberry Day 1 - The basics of Salads Dumplings, Blueberry-Banana Bread, Strawberry Brownie Pie, Day 2 - Appetizers and Finger Foods Mixed Berry Sorbet Day 3 - Homemade Cheese Making. Based on class discussions recipes changes or additions are possible. The students eat what they cook daily.

3 Day Teen Intensive with Pat Crew World Cuisine Culinary Camp 4-Day Intensive Baking Workshop I Mon. Tues. Thurs. July 2, 3, & 5, with Suzanne Lowery 9:00 AM-1 PM Mon. Tues. Weds. Thurs July 9, 10, 11, & 12 $299.00 per student, Ages 12 & up 9:00 AM -1:00 PM Full Participation $349.00 per person Ages 12 -18 Recipes will be prepared from various cuisines around the world including France, Spain, Greece, Day 1 - Pie Dough - Chocolate Cream, Lemon , Poland, India, and China Meringue and Peach Crumb Pies Day 2 - Breads – Yeast, Banana & Zucchini Breads, This 3 day Intensive camp focuses on the foundational Blueberry and Chocolate Chip Muffins basics necessary in all culinary preparation. Each day Day 3 - Pastry – Custard, Cream Puffs and Éclairs, the students will learn to prepare recipes from various Napoleons, Tartlets and Turnovers world regions. The students eat what they cook daily. Day 4 –Cookies - Cookies: Sugared Linzers, White We sometimes change-up menus based on class Chocolate Oatmeal, Iced Cut-outs, Raspberry Bars, discussions and or student skill ability. Mini-Cinnabuns (No open toe footwear.) Based on class discussions recipes changes or additions are possible.

Recipes prepared will depend on the skill level of the class. We will attempt: Day 1 - Creme Dubarry, Poulet Saute Chasseur, Dad’s Burgundy with Mushrooms Served over Ziti, 4 Day Teen/Pre-Teen Ratatouille, Creme Brulee, All Purpose Crêpes, Dulce de Summer Foods of the World Leche, Onion Soup, Potage, The Cinnabon Recipe Culinary Cooking Camp With Daniel Rosati Day 2 - Paella, Avgolemono Soup, Spanakopita, Easy Mon. Tues. Weds. & Thurs. July 9, 10, 11, & 12 Ricotta Gnocchi, Alfredo Sauce, Italian, Spinach 2-5 PM $299.00 per student ages 10 - 18 Meatballs, Bigos, Chet’s Sister Aunt Mary’s

Homemade Pierogi, Greek Style Orzo Cooked with Day 1: Italy : , Tuscan Shrimp, , Tomato, Mint, and Ouzo Vegetable Soup, Handmade Ricotta Ravioli with ,

Butterflied Roasted Chicken with Rosemary, Sautéed Day 3 - Pita Bread, Mulligatawny Soup, Curried Spinach with White Beans & Garlic, Frozen Chicken and Rice, Vegetable Kebabs, Vegetable

Wontons with Hoisin Dipping Sauce, Red Curried Day 2: France: Gougere Cheese Puffs, Potage Shrimp, Sweet Coconut Dumplings with Ice Cream St.Germain - Fresh Pea Soup, Chopped Steak Haché Grilled Pineapple with Brown Sugar-Macadamia Nut with Rich Brown Sauce, Asparagus with Hollandaise Topping, Pepper Steak, Handmade Egg Rolls with Sauce, White Chocolate Mousse with Raspberries Spicy Dipping Sauce, Spicy Asian Dipping Sauce:

Spicy Chicken Fried Rice with Tempeh Day 3: Asia: Chinese Shrimp & Pork Pot Stickers,

Cold Sesame Noodle Salad with Chicken Sate, 5 Spice Roasted Baby Back Ribs, Summer Vegetable Stir Fry, Enrollment Policy Banana Wontons with Maple Glaze Tuition must be paid in full at time of registration. All registration is done on-line at www.classicthyme.com. Classes are booked on a first-come first-serve basis. Refunds, Transfers, Cancellations, and Day 4: Spain: Tortilla, Classic Shrimp with or Changes to Registration Require a 10-Day Advance Notice. No Exceptions or Substitutions. Garlic Sauce, Pork Tenderloin Piccadillo, Sautéed Space will not be held until payment is received. No Children Collard Greens with Chorizo, Crema Catalana Custard under 18 permitted at Adult Classes unless otherwise specified. Classic Thyme reserves the right to cancel any class.

Summer Teen & Pre-Teen Cake Decorating with Suzanne Lowery 2 Days, Monday, July 16, & Tuesday, July 17 2-5 PM Full Participation, Ages 10 -18 Special Chef’s Kitchen Camp - 4 Day $179.00 per person including starter set of tools Intensive Culinary Camp THE BASICS OF CAKE DECORATING : In these two sessions, learn to create a professionally With Suzanne Lowery decorated special occasion cake. Mon. Tues. Weds. Thurs. Introduction to tools, frostings, handling of the pastry July 16, 17, 18, & 19, 9AM-1PM bag, and basic borders. $399.00 per student Coloring of frosting, piping of rosebuds, sweet peas, Teen & Pre-Teen Ages 12 -18 leaves and roses on the nail. This 4 day Intensive camp focuses on the foundational Demonstration of filling, frosting, and bordering a cake basics necessary in all culinary preparation. Students and practice writing inscriptions. must be at least 12 years old to attend this camp. Each Students will complete an iced and decorated cake of day students will prepare various items they will serve their own design. and eat. They will learn how to plan a menu, prep, *Students will completely decorate a pre-baked cake, cook, serve and cleanup. Day 1 will focus on knife we supply in the second class which they take home.* skills. Menus for the subsequent days will utilize knife skills practiced from day 1. Pre-Teen & Teen We sometimes change-up menus based on class discussions and or student skill ability. 2-Day Bread Baking Workshop (No open toe footwear.) with Suzanne Lowery Wednesday July 18, & Thursday July 19, 2-5 PM Day 1 - Crab and Brie Bisque, Gorgonzola Toasts Full Participation $159.00 per person ages 10 -18 Herbed New Potatoes, Lyonnaise Salad with Poached Day 1: Rosemary Rolls, Tomato and Cheese , Eggs and Mustard Vinaigrette, Mushroom Crusted Doughnuts, Apple Gingerbread, Cheddar Corn Muffins Hanger Steak, Balsamic Zucchini and Tomatoes, Apple Day 2: Potato Bread, Cloverleaf Rolls, Tart Tatins, Vanilla Ice Cream Base Cinnamon Buns, Morning Glory Muffins, Tropical Coconut-Banana Bread Day 2 - Chicken, Sausage and Shrimp Gumbo, Sticky Wings, Salmagundi Salad, Mexican Portobello Burgers with Chile Mayonnaise, Zucchini Casserole, Chocolate 4-Day Intensive Baking Workshop IV Brioche Bread Pudding with Cinnamon Whipped With Suzanne Lowery Cream, Raspberry Bars Mon. Tues. Weds. Thurs. July 23, 24, 25, & 26 9:00 AM -1:00 PM Full Participation Day 3 - Sausage and Kale Zuppa Toscana, Caesar $349.00 per person Ages 12 -18 Salad with Parmesan Croutons, Zucchini Lasagna Day 1 - Super Snacks - Granola Parfait, Nutella-Banana Bow Ties with Fresh Basil Pesto Sauce, Grilled Muffins, Blondie Bars, Strawberry Sherbert, Sticky Buns, Rosemary and Lemon Chicken, Stuffed Strawberries, Orange=Cranberry Oatmeal Cookies , Chocolate Lava Cakes Day 2 - Breakfast Baking - Baked Apple French Toast,

Sausage and Egg Strata, Banana-Cottage cheese Pancakes, Day 4 - Garlic and Herb Stuffed Mushrooms, Cream of Classic Quiche, Blueberry Muffins, Waffle Sundaes Broccoli-Cheddar Soup, Buttermilk Cornbread, Broiled Salmon with Tomato Orange Salsa, Sweet Potato Day 3 - Homestyle Desserts - Apple Crisp, Chocolate Fudge Pancakes, Tomato and Cucumber Quinoa Salad, Mixed Cake, Strawberry Shortcakes, Blueberry Bread Pudding, Berry Shortcakes with Chocolate Sauce Red Velvet Whoopie Pies, Magic Cookie Bars Day 4 - Restaurant Desserts - Creme Brulee, Cherries Jubilee, , NY cheesecake, Crepes Suzette,

Chocolate Souffles, Tiramisu Based on class discussions recipe changes

or additions are possible.

Summer Teen & Pre-Teen 4 Day Teen/Pre-Teen 2 Day Making Workshop Summer Culinary Cooking Camp with Miss Staci Weds. Aug. 1, & Thurs., Aug. 2, 2-5 PM With Suzanne Lowery Full Participation, Ages 10 -18 Mon. Tues. Weds. & Thurs. July 23, 24, 25, & 26 $159.00 per student 2-5 PM $299.00 per student ages 10 - 18 Homemade pasta comes in a wide variety of styles and shapes. This 4 day camp series of cooking classes is dedicated It involves different types of dough and some are stuffed or to teen and pre-teen students. During this session of filled. This class will be a primer to explore the world of homemade pasta. Students will learn the art of making pasta hands-on classes we teach students the basics of how to dough, forming some shapes by hand, utilizing machines, some prep cook and eat homemade food, from a tasty after- manual and some mechanized, to form the shapes, and finally school snack to breakfast, lunch & dinner! some simple versatile accompanying sauces. Class size is The students eat what they cook daily. limited and will fill up quickly so register early.

Day 1 - Tomato-Garlic Soup, Asparagus Salad with Sweet Balsamic Vinegar, Crusty Yeast Rolls, Chicken Special Chef’s Kitchen Camp - 4 Day , Pasta Dough, Strawberry Lemon Intensive Culinary Camp Shortcakes with Daniel Rosati Mon. Tues. Weds. Thurs. Day 2 - Tortellini-Sausage , Rosemary Bread or Rolls, Grilled Bread Salad, July 30, 31, Aug. 1, & 2, 9AM-1PM Zucchini Noodles with Seafood Arrabiata Roasted $399.00 per student , Raspberry Poached Pears with Teen & Pre-Teen Ages 12 -18 Mascarpone Cream This 4 day Intensive camp focuses on the foundational basics necessary in all culinary preparation. Students Day 3 - Roasted Potato-Leek Soup, German Potato must be at least 12 years old to attend this camp. Each Salad, Beef Stroganoff, Quick Biscuits, Oatmeal-Raisin day students will prepare various items they will serve Baked Apples’ Elephant Ears and eat. They will learn how to plan a menu, prep, cook, serve and cleanup. Day 1 will focus on knife Day 4 - Thai Coconut-Chicken Soup with Jasmine Rice skills. Menus for the subsequent days will utilize knife Grilled Greek Romaine Salad, Herbed Flatbread skills practiced from day 1. Mu-Shu Pork and Pancakes, Sweet Coconut Dumplings We sometimes change-up menus based on class with Ice Cream discussions and or student skill ability. (No open toe footwear.) Day 1: Essential Knife Skills, Beef, Chicken & Vegetable Stocks, Soups & Salads : A Trio of Potato Salads, Mixed 2 Day Pre-Teen & Teen Green Salad with Mustard Vinaigrette, Grilled Caesar Salad, Classic Minestrone, Creamy Corn Chowder, Italian Fruit Cookie Baking Salad & Decorating Workshop Day 2: From Pan to Plate, The Art of Sautéing : Nacho Tuesday with Homemade Chips, Salsa & Guacamole, with Miss Staci Crispy Chicken Strips, Turkey Cutlets Marsala Style, Pan Monday July 30, & Tuesday July 31, 2-5 PM Fried Pork Chops Milanese, Marinated Beef Flank Bulgogi Full Participation $159.00 per person Style with Thai Fried Rice, Bananas Foster ages 10 -18, includes all materials Day 3: Stove Top & Oven Braising : Beef Stew with Baked In this 2-Day workshop students will learn to prepare Polenta, Chicken Paprikash with Dumplings, Stuffed sugar, chocolate and spice cut-out cookies, in various Meatballs with Marinara & Herbed , Milk & Herb shapes, and learn decorating techniques with butter- Braised Pork Loin with Whipped Potatoes, Poached Pears cream, royal icing and fondant, as well as 'glitter', Day 4: Dry & Moist Heat Roasting & Baking : Stuffed Roasted Vegetables, Oven Fried Parmesan Chicken Legs, 'paint' and other specialty decorations. Butterflied Roasted Chicken with Herbs, Crispy Roasted Rosemary Potatoes, Roasted Cauliflower Salad, Chocolate

Soufflé Cakes

Special Chef’s Kitchen Camp - 4 Day 2 Day Teen/Pre-Teen Intensive Culinary Camp French & Italian Pastry Workshop with Pat Crew Summer Culinary Cooking Camp Mon. Tues. Weds. Thurs. with Daniel Rosati Aug. 6, 7, 8, & 9, 9AM-1PM Mon. Tues. Aug. 6 & 7 $399.00 per student 2-5 PM $159.00 per student ages 10 - 18 Day 1: French : Cream Puffs & Éclairs, Strawberry Teen & Pre-Teen Ages 12 -18 Napoleons, French Style Cheesecake, Lemon Tart, This 4 day Intensive camp focuses on the foundational Chocolate Pot du Crème basics necessary in all culinary preparation. Students

must be at least 12 years old to attend this camp. Each Day 2: Italian : Cherry Crostata Jam Tart, Double day students will prepare various items they will serve Chocolate Biscotti, Vanilla , Panna Cotta with and eat. They will learn how to plan a menu, prep, mixed Berries, cook, serve and cleanup. Day 1 will focus on knife

skills. Menus for the subsequent days will utilize knife skills practiced from day 1. 2 Day Teen/Pre-Teen We sometimes change-up menus based on class Miniature & Plated Dessert Workshop discussions and or student skill ability. (No open toe footwear.) Summer Culinary Cooking Camp with Daniel Rosati Day 1 - Basic Knife Skills Weds. & Thurs. Aug. 8 & 9 Creamy Carrot Soup, Boiled Potatoes Fried Crisp, Cubes and Strips, Roasted Vegetables and Barley Salad, Fish en 2-5 PM $159.00 per student ages 10 - 18 Papillote with Capers Tomatoes and Basil, Fresh Day 1: Warm Blueberry Cakes with Brittle, Cooked Tomato Sauce, , Italian Spinach Miniature Lemon Mousse/Coconut Domes, Pistachio & Meatballs, Nina's Breaded Cauliflower, Arugula Salad with White Chocolate Brioche Bread Pudding Cups, Mocha Lemon-Herb Vinaigrette, Pate a` Choux Pastry, Chocolate Meringue Tartlets, Normandy Apple Tarts Pastry Cream, Creme Brulee, Tiramisu Day 2 - White or Blond Stock, Brown Stock, Be'chamel Day 2: Strawberry Rhubarb Tarts, Miniature Flourless Sauce, Baked Macaroni & Cheese, Beef and Barley Soup, Chocolate Cakes, Tuscan Nutella Filled Bomboloni Sliced Pear Pomegranate Romaine and Sweet and Spicy Doughnuts, Le Train Bleu Strawberry Phyllo Pecan Salad, Cream of Potato Leek Soup, Steak au Poivre, Napoleon’s, Sticky Toffee Pudding Cups Shaved Brussels Sprout Salad, Spinach and Potatoes au Gratin, HERSHEY'S "PERFECTLY CHOCOLATE" Chocolate Cake, Basic Gelato, Baked Churros, All Purpose 4-Day Intensive Baking Workshop II Crêpes, Dulce de Leche with Suzanne Lowery Day 3 - Onion Soup, Red Snapper Filet with Fresh Mon. Tues. Weds. Thurs. Aug. 13, 14, 15, & 16 Vegetable and Lemon Confit, David’s Bistecca alla 9:00 AM -1:00 PM Full Participation Pizzaiola, Salsa alla Marinara, Sautéed String Beans with Bread Crumbs and Tomatoes, Spicy Salsa and Chips, Grilled $349.00 per person Ages 12 -18 Balsamic Vegetable Salad with Capers and Goat Cheese, Poulet Sauté Chasseur, Veal Scaloppini with Mushrooms Day 1 - Tarts - Mixed Berry Tart, Fresh Fruit Pizzas, Ilvento’s Style, The Cinnabon Recipe, Bananas Flambé, Peach-Raspberry Galette Tuile Cookie Bowls, Tart Tatin Day 2 - Breads and Muffins - Chocolate-cherry Day 4 - Asian Sticky Wings, Herb Crusted Salmon with Scones, Cheddar Biscuits, Orange-Spice Muffins, Pita Citrus Sauce, Meatloaf with Mashed Potatoes and Bread with Peanut butter and banana Mushroom Gravy, Mashed Potatoes, Green Bean Caesar Day 3 - Pastries - Baked Apple Dumplings, Salad, Butter Baked Croutons, Chicken Sausage and Shrimp Strawberry Ice Cream Baked Alaska, Fudge Brownies, Gumbo, Currant Glazed Pork Tenderloin, Sweet Potato Toasted Marshmallows Pancakes, Minted Snap Peas, Individual Warm Chocolate Day 4 – Chocolate - Truffles, Lava Cakes, White Cake, Pate Brisee Tart Crust, Deep Dish Blueberry Pie, Chocolate Chip Banana Bread, Oatmeal-Raisin Baked Chocolate Mousse with Raspberry Sauce, Chocolate Apples, Chantilly Whipped Cream Crackle Cookies, Chocolate Covered Strawberries Based on class discussions recipes changes or additions are possible.

Summer Teen & Pre-Teen Cake Decorating 2 Day Teen/Pre-Teen with Suzanne Lowery Artisan Bread Making Workshop 2 Days, Monday, Aug. 13, & Tuesday, Aug. 14 with Daniel Rosati 2-5 PM Full Participation, Ages 10 -18 Mon. Tues. Aug. 20 & 21 $179.00 per person including starter set of tools 2-5 PM $159.00 per student ages 10 - 18 THE BASICS OF CAKE DECORATING : In these two sessions, learn to create a professionally decorated Day 1: Yeast Breads I : Hearty Oatmeal Bread, Pecan special occasion cake. Sticky Monkey Bread, Parmesan Pesto Ring, Braided Introduction to tools, frostings, handling of the pastry bag, and Challah Bread, Soft Knot Rolls basic borders. Coloring of frosting, piping of rosebuds, sweet peas, leaves and Day 2: Yeast Breads II : Miniature Butter & Herb roses on the nail. Demonstration of filling, frosting, and bordering a cake and Focaccia, French Savory Walnut Onion Boule, Sesame practice writing inscriptions. Bread, English Muffins, Chocolate Swirled Students will complete an iced and decorated cake of their own Loaf Bread design. *Students will completely decorate a pre-baked cake, we supply in

the second class which they take home.* 2 Day Teen/Pre-Teen *All New Summer Teen & Pre-Teen* Cookie Jar Cookie Baking Workshop with Daniel Rosati ‘Pâte Feuilletée’ Workshop Weds. & Thurs. Aug. 22 & 23 with Suzanne Lowery 2-5 PM $159.00 per student ages 10 - 18

2 Days, Wednesday, Aug. 15, & Thursday, Aug. 16 Day 1: Bar, Sliced & Drop Cookies : Raspberry Pecan 2-5 PM Full Participation, Ages 10 -18 Bars, Blondie Bites, Chocolate Chunk Cookies, $159.00 per student Everything Oatmeal Cookies, Ginger Cookies, Slice & Day 1 - Students will make their own puff pastry dough, Bake Cherry Almond Cookies also known as pâte feuilletée , in the traditional as well as quick style. While this new dough students made rests and chills we will work with frozen prepared puff pastry dough Day 2: Rolled & Shaped Cookies : Chocolate Dipped to create sweet and savory turnovers, sticks, elephant ears Coconut Macaroons, Fork Pressed Peanut Butter and custard filled Napoleons. Cookies, Nutella Linzer Hearts, Citrus Melt Away Day 2 - Students work with the homemade puff pastry the Cookies, Cinnamon Rugelach, Apricot Thumbprint chilled pastry dough students made in day 1 to create fruit, Cookies cheese, and chocolate fillings to create pinwheels, pockets, horns and rolls. Class size is limited & will fill up quickly so register early. ‘Chopped’ with Suzanne Lowery 4-Day Intensive Baking Workshop III 4-Day Intensive Teen Camp with Suzanne Lowery Mon. Tues. Weds. Thurs. Aug. 27, 28, 29, & 30 Mon. Tues. Weds. Thurs. Aug. 20, 21, 22, & 23 9:00 AM -1:00 PM Full Participation 9:00 AM -1:00 PM Full Participation $399.00 per person Ages 12 -18 $349.00 per person Ages 12 -18 Students will be divided into teams, with each team being assigned a tray of ingredients. After inspecting the Day 1 - Cookies-Cream Cheese Carrot Cake ingredients and sketching out a plan, teams will meet Sandwiches, Iced lemon Shortbreads, Cheesecake with Chef Suzanne Lowery and discuss their menu Brownies, Strawberry Thumbprints before facing off to create a three course meal; appetizer, Day 2 - Cupcakes & Frozen Treats–Vanilla, Devil’s entrée and dessert. Food & Red Velvet Cupcakes, Vanilla Ice Cream, Each day a different team member will be designated as Fruity Frozen Bavarian Creams the scribe and will document and write the recipes as Day 3 – Frostings and Cones – Butter Cream, Cream they are formulated. At the end of each camp the recipes Cheese Frosting, Whipped Cream Frosting, Almond will be scanned and emailed to all the participants. and Vanilla Cones Students should have a general knowledge of knife skills, Day 4 – Pastries – Fruit Filled Phyllo Turnovers, measuring, prepping and cooking and should have attended Chocolate Napoleans, Dulce De Leche Caramel Cream cooking classes and or camps previously. Class size limited and fills up quickly so register early. puffs, Berry Filled Meringues, Iced Lemon Shortcakes

Pre-Teen/Teen Baking Club Summer Teen & Pre-Teen with Suzanne Lowery **Pasta Making Workshop ** Full Participation $59.00 per student with Suzanne Lowery for each individual class, Ages 10 -18 2 Days, Monday, Aug. 27, & Tuesday, Aug. 28 Berry Baking 2-5 PM Full Participation, Ages 10 -18 Monday, May 14, 4:00-7:00 PM $159.00 per student Mixed Berry Mascarpone Cream Tarts Homemade pasta comes in a wide variety of styles and Blueberry Turnovers shapes. It involves different types of dough and some Strawberry-Lemon Shortcakes are stuffed or filled. This class will be a primer to Cherry-Berry Crumb Bars explore the world of homemade pasta. Students will Roasted Strawberry Sherbet learn the art of making pasta dough, forming some shapes by hand, utilizing machines, some manual and Kid’s Classes some mechanized, to form the shapes, and finally some simple versatile accompanying sauces. Class size is Kid’s Cook on their Day Off limited and will fill up quickly so register early. with Jackie Leischner Tuesday, April 3, 10AM-1PM Full hands-on, $49.00 per child ages 4-9 Summer Teen & Pre-Teen Rainbow and butterflies pasta salad, puff pastry pretzel, **Pizza Workshop** quick and easy sheet cake, cinnamon tortilla chips with with Suzanne Lowery homemade apple sauce, fruit kabobs, blueberry punch

2 Days, Wednesday, Aug. 29, & Thursday, Aug. 30 Kid’s Cook on their Day Off 2-5 PM Full Participation, Ages 10 -18 with Jackie Leischner $159.00 per student Wednesday, April 4, 10AM-1PM This class will cover pizza making starting with Full hands-on, $49.00 per child ages 4-9 making fresh dough from scratch. Students will Breakfast pizza, cinnamon rolls, fresh fruit parfait, orange learn to make a simple pizza sauce and explore chip scones, fresh squeezed orange juice, various pizza toppings. This two day pizza & kitchen science

workshop will give students the experience and Kid’s Cook on their Day Off confidence to make great pizzas and ignite the spark to continue to enjoy fresh pizza at home any time. with Jackie Leischner Class size is limited and will fill up quickly so Thursday, April 5, 10AM-1PM register early. Full hands-on, $49.00 per child ages 4-9 Wonton soup, vegetable fried rice, chicken and broccoli, fortune cookies, *Pre-Teen & Teen homemade vanilla ice cream, Arnold palmers

Baking Club & Cooking Club* Mother’s Day with Miss Staci *Ages 10 - 18* Saturday, May 12, 11 AM – 1 PM Full Participation Ages 4 - 9, $39.00 per child Pre-Teen/Teen Cooking Club Everyone gets Mom chocolate or flowers. Do something different this year. Come make treats that with Suzanne Lowery will make her feel even more special on Mother's Day! Full Participation $59.00 per student Individual Banana Chocolate Chip Bread Loaf, for each individual class, Ages 10 -18 Handprint Cookies, Flower Pretzel Bites, Mango Julius Shake

Mexican Fiesta Kids’ Father’s Day with Miss Staci Wednesday, April 18, 4:00-7:00 PM Saturday, June 16, 11 AM - 1 PM Tortilla Soup Full Participation Ages 4 - 9, $39.00 per child Guacamole and Chips Everyone gets Dad a tie or a newspaper. Do something Chicken Fajitas different this year. Come make treats that will show Taco Salad him how much you appreciate him on Father's Day! Caramel Flan and Anise Cookies Dad's Tie cutout cookies, All Dressed Up Cake Pops Homemade Trail Mix, Raspberry Limeade

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

These Classes are designed to introduce children to the Come join in the fun and learning while spending kitchen in a fun and inventive way. Children love to some special quality time with your child. stir, pour, roll dough, and experiment with volume. This full hands-on class will help children build math skills, These full hands-on classes help children build math improve motor functions, and develop sensory memory skills, improve motor functions, and develop sensory while encouraging the fun of cooking with their parent. Each memory while encouraging the fun of cooking with child is expected to be 2 years of age or older and Mom. Each child is expected to be 2 yrs. old and accompanied by a parent or guardian. Come and spend some real bonding time with your child! accompanied by one adult; Mom, Dad, No strollers please! Grandparent, Caregiver, etc.

No children under 2 allowed in Cooking School. Cupcake Day No strollers please! Saturday, April 21, 9:30-11AM Cupcake Day Full hands-on, $59.00 per child with adult Friday, April 20, 10-11:30 AM S’more chocolate cupcakes, easy vanilla cupcakes, Full hands-on, $59.00 per child with adult mini chocolate chip cupcakes S’more chocolate cupcakes, easy vanilla cupcakes, mini chocolate chip cupcakes Mother’s Day Celebration Saturday, May 12, 9-10:30 AM Yummy Breakfast Treats Full hands-on, $59.00 per child with adult Wednesday, May 23, 10-11:30 AM We will bake and make treats for Mom to eat here or Full hands-on, $59.00 per child with adult take home—Strawberry scones with strawberry butter, Everyday pancakes with fresh berries, peach yogurt oat chocolate filled heart sugar cookies, chocolate covered muffins, cream cheese frosting, vanilla fruit smoothie strawberries, “love” lollipops, breakfast milkshakes

Beary Bear Fun Beary Bear Fun Friday, June 1, 9:30-11AM Saturday, June 2, 9-10:30AM Full hands-on, $59.00 per child with adult Full hands-on, $59.00 per child with adult We will make and bake bear bread, cub-cakes, fruit We will make and bake bear bread, cub-cakes, fruit kabobs, fresh squeezed orange juice kabobs, fresh squeezed orange juice

Italian Favorites Italian Favorites Friday, September 21, 10-11:30 AM Saturday, September 22, 9:30-11AM Full hands-on, $59.00 per child with adult Full hands-on, $59.00 per child with adult Homemade cavatelli pasta with broccoli, cheesy puff Homemade cavatelli pasta with broccoli, cheesy puff pretzel, lemon cookies, fresh squeezed lemonade pretzel, lemon cookies, fresh squeezed lemonade

Adult Classes Irresistible, Ooey, Gooey Cheese All New Seasonal with Arlene Ward Gluten Free Class Offerings Wednesday, April 11, 6:30 -9:30 PM, with Suzanne Lowery Full Participation $70.00 per person Children ages 12 & up may enroll with a Parent Spring Celebration Dinner How can you resist taking a bite out of a fresh package with Suzanne Lowery (Gluten Free) of special cheese? It’s meant to be used in tonight’s Wednesday, May 2, 6:30-9:30 PM supper but somehow it’s almost gone before I start Full Participation $70.00 per person cooking. All of the dishes below have been cheated of Children ages 12 & up may enroll with a Parent the full taste of wonderful cheeses just because of my Lobster Bisque loving to taste each first. But tonight, it’s your turn to Braised Chicken with Sweet Peppers guard the cheese and use this selection to show how Pignoli and Stuffed Eggplant versatile a hunk of good cheese really can be. Quinoa Pilaf Stuffed Portobello Mushrooms with Roasted Garlic Orange-Walnut Cake Spinach and Swiss Cheese Melt Brussels Sprouts, and Manchego Cheese Early Summer Celebration Dinner Ham, Spinach and Fontina Tart with Suzanne Lowery (Gluten Free) Pasta with Sage Laced Four Cheese Sauce Wednesday, June 6, 6:30-9:30 PM Port Wine Soaked Pears with Mascarpone and Full Participation $70.00 per person Almonds on Greens with Port Wine Reduction Children ages 12 & up may enroll with a Parent Cheese Blintz with Strawberries and Sour Cream Cheddar Corn Bread Currant Glazed Pork Tenderloin Whipped Citrus-Spiced Sweet Potatoes Zucchini Fritters Chocolate Almond Cream Tart

Fall Celebration Dinner Sushi Workshop with Suzanne Lowery (Gluten Free) The Feeding Frenzy is Back Again! Thursday, September 27, 6:30-9:30 PM with Chef David P. Martone, CCP Full Participation $70.00 per person $75.00 per person Full Participation Children ages 12 & up may enroll with a Parent Friday, April 13, 7:00-10:00 PM Curried Butternut Squash Soup Children ages 12 & up may enroll with a Parent Dinner Rolls Come and kick back and enjoy a night out. Here is an Wild Rice & Cranberry Stuffed Game Hens opportunity to learn the fundamentals of sushi. David Spinach and Polenta Soufflé will teach you the basic techniques of making great Flourless Chocolate Torte sushi rolls. More and more restaurants are featuring with Mixed Berry Compote Sushi due to customer interest.

Learn to create your own masterpiece! Couples Southwest Dinner David will cover all the essentials. with Steven Capodicasa Miso Soup, Japanese Ginger Salad Dressing, Miso Saturday, April 7, 7-10 PM Dressing, Gyoza with Ponzu Sauce, California Rolls, Full Participation $75.00 per person Tuna and Spicy Tuna Rolls, and a wide assortment Sweet and Spicy Garlic Chipotle Chicken wings of ingredients to create new and exciting rolls: with dipping sauce regular and inside-out rolls. Lobster tacos Many ingredients to create vegetable Skirt steak tacos and non-fish rolls. Grilled vegetable tacos David always has new ideas for interesting rolls!!!

Crispy Cole Slaw

Crispy Bacon Mac & Cheese

Classic Blondies with Chocolate sauce

Chicken 5 Ways with Daniel C. Rosati

Wednesday, April 18, 6:30-9:30 PM Full **2 Dates Offered** Participation $70.00 per person Children ages 12 & up may enroll with a Parent Last Dinner on the Titanic Asian 5 Spice Hoisin Glazed Chicken Wings with David P. Martone, CCP Chicken Milanese with Balsamic Tomatoes, Saturday, April 14, 6:00-? Arugula & Parmesan Shavings Sunday, April 15, 5:00-? Oven Fried Crispy Parmesan Chicken Demonstration $90.00 per person Classic Braised Hungarian Chicken Paprikash Please dress in your best fancy ball outfit! Better Than Boston Butterflied Roasted Chicken

Put on your best dress and join Chef David on a voyage Couples Spring Awakening back in time to recreate one of the first class menus from the Titanic complete with boarding pass and 10 with Kathleen Sanderson courses! Yes, I said 10 courses. We will have an Friday, April 20, 7:00-10:00 P.M. elegant dinner filled with fun, laughs and culinary Full Participation $79.00 per person instruction. Don’t be frightened by the shear number of Grilled Apricots with Buratta or ricotta, prosciutto, courses. This meal will be a leisurely walk down arugula, Balsamic glaze on grilled Bread Escoffier Way. Portions will be petite and elegant. Grilled Spring Herb Chicken Breasts served with Fennel & Lemon Slaw 2018 Titanic Menu Individual Salmon Encroute with Lemon & Asparagus Welcome Amuse Bouche - Caviar Dreams Steamed Soft Boiled Eggs on Polenta Sliced English Cucumbers with Smoked Salmon, with Spring Pea & mushroom sauté Pecan Coconut crunch cake Crème Fraiche, Topped with Caviar and a Wisp of Dill First Course Lobster, Lobster, Lobster Potage Saint-Germain with Steven Capodicasa (Spring Pea Soup) Saturday, April 21, 6:00-9:00 PM Second Course Full Participation $79.00 per person Lobster Thermidor Lobster, Lobster, Lobster Third Course Lobster bisque with Cheesy croutons Tournedos aux Champignons Lobster cannoli’s with savory Sicilian dipping sauce (Medallions of Filet Mignon with Wild Mushrooms) Butter lettuce salad with Roasted tomatoes Fourth Course and Grilled lemon dressing Asperges Printanières, Sauce Hollandaise Grilled Lobster tails Fra Diablo served (Spring Asparagus Hollandaise) with Homemade Fettuccine Fifth Course Homemade oven baked Italian Baguettes Punch Rosé Peppermint chocolate Crème Brule (Rose Water with Mint Sorbet) Sixth Course Fresh Pasta by Hand with Diana Albanese Magret de Canard aux Cerises Wednesday, April 25, 6:30-9:30 PM (Duck Breast with Cherries) Full Participation $70.00 per person Seventh Course Children ages 12 & up may enroll with a Parent Baked Sole Filled Tomato Boats Diana Albanese will guide you through the process of with Beurre Blanc Sauice preparing homemade pasta and share her family recipes Eighth Course with complimentary sauces. Chestnut and Wild Mushroom Fresh Egg Pasta Dough, Semolina Dough Ninth Course Fresh Ricotta Dough Bouquet of Baby Field Greens with David’s with Pan Roasted Parsnips Homemade Vinaigrette and Pancetta Tenth Course Aunt Rosetta’s Hand Rolled Sicilian Maccheroni Dark Chocolate Mousse with Sugared Cassis and with Basil Scented Tomato Sauce Candied Orange Peel Jelly Candy Cavatelli with Spicy Broccoli Rabe Arugula, Orange and Fennel Salad

with Balsamic Vinaigrette

Italian Lemon Glaze Cookie

A Touch of Mexican Heat

Spring is in the Air with Suzanne Lowery with Arlene Ward Thursday, April 26, 6:30-9:30 PM Friday, May 4, 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 The appeal of colorful Mexican food with its flavorful Individual Wild Mushroom Quiches use of spices and herbs, combines everything under the Roasted Balsamic Asparagus sun into one smashing dinner. This seems to be what Sautéed Lemon chicken attracts me to this menu. A style of my own, not Spinach and Potatoes Au Gratin classic, not funky, but definitely right on for today’s Caramel Lava Cakes with Chantilly Cream living. Come celebrate the Mexican Heat! Green Grape and Marcona Almond Gazpacho Caramelized Chipotle Chicken Salt Coated Garlic Roasted Potatoes Southern Barbeque Tour Seared Spicy Shrimp with Zucchini and Chorizo with Catherine Titus Felix & Dan Felix Soothing Yellow Rice Friday, April 27, 7-10 PM, Papaya and Avocado Salad $85.00 per person, Full Participation Glazed Strawberries and Lemon Sorbet Dan & Catherine love Barbeque and have collected authentic, regional, recipes from around the South. In this full participation class you will learn their secrets Couples Cook Spanish Tapas to melt-in-your mouth pulled pork, ribs, chicken and with Daniel C. Rosati beef plus a variety of rubs, barbecue sauces and sides. Saturday, May 5, 6:00-9:00 PM Dee’s Rib Rub Full Participation $79.00 per person Memphis Style Barbecue Sauce Baked Red Bliss Potatoes Stuffed with North Carolina Style Barbecue Sauce Chorizo & Manchego Cheese Tender Baby Back Ribs Creamy Cheese & Herb Stuffed Piquillo Peppers Pulled Pork Clams in Green Sauce Sirloin Steak with Chipotle Lime marinade Paella Barbecue Chicken Spicy Vegetable Empanadas with Romesco Sauce Cole Slaw Albóndigas with Almond Sauce Baked Beans (Spanish Soup with Meatballs) Collard Greens Orange Scented Crema Catalana Custard Southern Baking Soda Biscuits Pound Cake with Strawberries and Cream Taste of Puglia with Diana Albanese Peach Cobbler Thursday, May 10, 6:30-9:30 PM Full Participation $70.00 per person Children ages 12 & up may enroll with a Parent Spring Celebration Dinner Taste of Puglia with Suzanne Lowery (Gluten Free) Known as the heel of Italy with its long coastline, Wednesday, May 2, 6:30-9:30 PM fertile pastures and abundant olive groves, Puglia’s Full Participation $70.00 per person earthy cuisine is the inspiration for this menu. Children ages 12 & up may enroll with a Parent Creamy with Mixed Tomatoes, Herbs Lobster Bisque and Balsamic Glaze Braised Chicken with Sweet Peppers Antipasto Pignoli and Olive Stuffed Eggplant Seafood Risotto with Shrimp, Scallops, Clams, Quinoa Pilaf Mussels and Fresh Sweet Peas Orange-Walnut Cake Grilled Stuffed Chicken Breasts Wrapped in Pancetta Sautéed Broccoli Rabe Cakes Lemon Cake with Macerated Strawberries

Italian Boot Camp with Diana Albanese Introduction to Sous Vide Cooking Sunday, May 20, 9:00 AM-1:00 PM Full Participation $85.00 per person Seafood Dinner Children ages 12 & up may enroll with a Parent with Steven Capodicasa Join Diana Albanese and learn how to shape up your Friday, May 11, 7:00-10:00 PM Italian culinary skills in this comprehensive instruction Full Participation $79.00 per person and hands on class. Learn Italian basics to create fresh Crab cakes with Lemon Mayo dipping sauce flavors for everyday cooking. As all Italians know the Mediterranean chopped salad best meals are eaten at home. with grilled lemon vinaigrette and Olive Lemon & Thyme Salmon Risotto with Asparagus Citrus & Cilantro Basmati rice pilaf Penne with Pesto, Potatoes and Young Green Beans Roma tomatoes and crunchy cheesy topping Grilled Pizza with Radicchio, Pears, with parmesan cheese cookies and Gorgonzola Apple Cider Doughnut Cake with Vanilla ice cream Grilled Chicken Oregano with Tomato Salad

Fish Salmoriglio

Grilled Spareribs Italian Style Authentic Southern Italian Cooking Eggplant Patties with Daniel C. Rosati Olive Cake with Walnuts

Wednesday, May 16, 6:30-9:30 PM Full Participation $70.00 per person Flavors Packed with a Punch! Children ages 12 & up may enroll with a Parent with Kathleen Sanderson Acquasale - Bread Rusks with Tomatoes, Cucumber & Monday, May 21, 6:30-9:30 P.M. Red Onion Topped with Torn Burrata Cheese Full Participation $70.00 per person Cicceri e Tria - Apulian Tagliatelle Children ages 12 & up may enroll with a Parent with Chick Pea Sauce Honey & Siracha Glazed Chicken Thighs Polpette Primativo - Stuffed Meatballs with Prosciutto with Sweet & Tangy Cucumber Kimchi & Caciacavallo Cheese in Red Wine Sauce Cuban Mojito Pork Shoulder Over Spicy Slaw Bietole Saltate - Sautéed Swiss Chard with Roasted Cauliflower with Simple Gochujang glaze Red Lentil Puree & Onion Marmalade Moroccan Spiced Steamed Carrots Torta di Ricotta - Ricotta Cheesecake Chicken Almond & Saffron Bastilla with Candied Orange Peel & Chocolate Lemon Cardamom Pound Cake

Mediterranean Grill with Suzanne Lowery Sweet & Spicy Couples Entertaining Wednesday, May 23, 6:30-9:30 PM Full Participation $70.00 per person with Arlene Ward Children ages 12 & up may enroll with a Parent Friday, May 18, 7:00 -10:00 PM Baba Ganoush with Grilled Pita Full Participation $79.00 per person Grilled Shrimp with White Bean Hummus It’s Sweet, it’s Spicy and no not a romance novel. It’s Tabbouleh Salad with Grilled Sweet Peppers what most meat lovers want when entertaining friends. Grilled Greek Garlic-Mint Lamb Chops Beef—with all the flavor of the Southwest, is the Grilled Figs with Almonds and Honey Cream perfect menu that will bring you hugs and kisses and “ let’s do this again complements.” Poseidon & Neptune’s Seafood Dinner Wild Mushroom and Brie Toasts with Steven Capodicasa Chile Crusted Black Bean and Corn Tart Saturday, May 26, 6:00-9:00 PM with Lime and Sour Cream Sauce Full Participation $79.00 per person Rib Eye Steaks with Sweet Cioppino (Italian Fish stew served with grilled and Spicy Chipotle Sauce sourdough bread &roasted garlic aioli) Asparagus with Tomato-Bell Pepper Salsa Grilled jumbo shrimp wrapped in smoky bacon served Chili-Cheese Corn Bread with chilled Yukon gold potato salad Strawberries with Molasses Yogurt Cream Sauce Grilled black and white sesame coated Ahi tuna with Chocolate Crackle Cookies chilled bowtie pasta salad and pickled ginger dressing

Grilled clams with bacon butter Classic with Butter cream frosting Sunday Cake Workshop Dinner with Friends with Arlene Ward with Steven Capodicasa Sunday, June 10, 9 AM -1 PM Friday, June 1, 7:00-10:00 PM Full Participation $85.00 per person Full Participation $79.00 per person Children ages 12 & up may enroll with a Parent Sicilian Cauliflower crostini There is nothing that compares with a home baked Saffron and ginger steeped mussels cake. The exquisite blend of flavors and textures make with crusty garlic bread your cake as much a feast for the mouth as for the eyes. Baby greens with roasted fennel In this four hour class on Sunday, you will master and citrus yogurt saffron dressing baking like a pro. Professionals say cake baking is a Individual Crabmeat and lobster pot pies science—but there is no reason why they should taste Broccoli with 3 cheese panko topping like they were created in a laboratory. Come learn how Baked Roma tomatoes with Parmesan cheese crackle to dessert your family. Chocolate cake with chocolate frosting Pina Colada Cake A stacked rectangular creation Early Summer Celebration Dinner Rolled Orange Cake with Cream Cheese and with Suzanne Lowery (Gluten Free) Pistachio Frosting Wednesday, June 6, 6:30-9:30 PM Triple Layer Cake with Almond Pastry Cream Full Participation $70.00 per person Filling and Berries in Season Children ages 12 & up may enroll with a Parent Lemon Roulade with Cream and Pine Nut Filling Cheddar Corn Bread and Lemon Glaze Currant Glazed Pork Tenderloin Whipped Citrus-Spiced Sweet Potatoes Southern Comfort with Suzanne Lowery Zucchini Fritters Tuesday, June 12, 6:30-9:30 PM Chocolate Almond Cream Tart Full Participation $70.00 per person

Children ages 12 & up may enroll with a Parent ‘The Big Night’ with Diana Albanese Sweet and Spicy Pecans Thursday, June 7, 6:30-9:30 PM Sausage and Cheese Balls Full Participation $70.00 per person BLT Salad Children ages 12 & up may enroll with a Parent Cheesy Shrimp and Grits, Buttermilk Biscuits Come and join us for a Big Night out filled with fun Bananas Foster a la mode

and laughter. This menu does everything in a big way and will be a memorable feast. Sensational Summer Seafood Bruschetta with Caramelized Tomatoes and Ricotta with Daniel C. Rosati Fresh Fettuccine with Wednesday, June 13, 6:30-9:30 PM Style Roast Full Participation $70.00 per person Mashed Potato and Parmesan Pie Children ages 12 & up may enroll with a Parent The Big Antipasto Salad Zesty Barbecued Clams Sicilian Cannoli Tuscan Potato & Calamari Salad

Greek Shrimp Santorini Style with Tomatoes & Feta Couples American Farmhouse Supper Poached Salmon with Green Goddess Dressing with Kathleen Sanderson Grilled Tuna Puttanesca Style Friday, June 8, 7:00-10:00 PM Full Participation $75.00 per person Classic Dinner with Steven Capodicasa Soft Polenta with wild mushrooms, Tomatoes, Saturday, June 16, 6:00-9:00 PM Asparagus & Asiago Tarte Full Participation $79.00 per person Chicken Milanese with Greens and red pepper dressing Corn chowder with crispy Pancetta Perfect Poached Salmon Butter lettuce served with grilled Avocados with Cucumbers & Crème Fraiche and a red wine dressing Steamed Herbed New Seasons Potatoes Steakhouse Grilled Rib Eye with rosemary butter glaze Lemon & Cream Roulade with Mint & Berries Panko and Parmesan Crusted Broccoli Roasted potatoes with pancetta paste and onions Peach tarts with Pomegranate whipped cream

Fish on the Grill Summertime Grilled Steak with Catherine Titus Felix & Dan Felix with Steven Capodicasa Friday, June 22, 7-10 PM, Friday, July 13, 7:00-10:00 PM $85.00 per person, Full Participation Full Participation $79.00 per person Grilled fish is terrific any time of year but it’s Grilled baby lobster tails with saffron herb drizzle especially awesome for summer. Catherine and Dan Mediterranean chopped salad Felix are huge fans. Join them for this full participation with grilled lemon vinaigrette class and learn some of their favorite recipes for fish Grilled Spanish chorizo and roasted tomato Bruschetta with a selection of side dishes to round out the menu. Grilled Porterhouse steaks Grilled Shrimp and White Bean Salad with warm savory potato salad Broiled Salmon with Cranberry Coulis Oven Roasted Cauliflower Steaks Bacon Wrapped Sea Scallops with grilled lemon drizzle with Horseradish Cream Strawberry Short cakes

Foil-pack Grilled Shellfish with Chorizo Sausage Cole Slaw, Grilled Potato Salad Simple Jersey Fresh with Diana Albanese Home-made Vanilla Ice Cream Wednesday, July 18, 6:30-9:30 PM with Sautéed Peaches Full Participation $70.00 per person

Children ages 12 & up may enroll with a Parent Summer Entertaining Al Fresco Starting now, New Jersey Garden State summer fruits with Daniel C. Rosati and vegetables are ready to eat and are the best ever. Saturday, June 23, 6:00-9:00 PM Get the freshest local ingredients and prepare them with Full Participation $79.00 per person a minimum of fuss and the pure flavors of freshness Miniature Baja Style Shrimp Tacos will shine through. Grilled Flank Steak with Avocado Mango Salsa Prosciutto Wrapped Peaches Foil Roasted Potatoes, Peppers & Onions with Basil and Balsamic 3 Cheese Stuffed Portabella Mushrooms Lobster fraDiavolo over Linguine Lemon Chiffon Tarts Grilled Stuffed Pork Tenderloins with Figs and Arugula Dinner with Chef Steven Capodicasa Smashed Potatoes with Herbs Friday, June 29, 7:00-10:00 PM Portobello’s stuffed with NJ Tomatoes, Full Participation $79.00 per person and Pesto Burrata and pesto crostini Blueberries with Lemon and Thyme Zabaglione

Baby greens served with roasted pepper dressing Savory Pork Crown Roast, Grilled Summer vegetables From Herb Garden to Table Baby Yukon gold smashed potatoes with Arlene Ward Individual Baked Alaska Thursday, July 19, 6:30 -9:30 PM, Couples Do Flavors of Summers Past Full Participation $70.00 per person with Arlene Ward Children ages 12 & up may enroll with a Parent I have a strong belief that everything is better with the Saturday, July 7, 6:00 -9:00 PM addition of fresh herbs. Choosing the proper herbs for Full Participation $79.00 per person cooking can be a challenge for some. Learn more about Backyard cooks begin your observance of the sacred rites of herbs and their cooking powers. Don’t garden? No problem, summer; Thou shall prepare no meal unless something is the markets have every variety from which to choose . grilled. The smell of a wood fire reminds me of favorite Fig, Goat Cheese and Pine Nut Pizza meals shared outdoors with friends. Updated flavors and with Arugula Topping skills make this meal a very special day to remember. An All Stuffed Basil Chicken Breasts, with Prosciutto, American summer celebration. Manhattan Clam Chowder Eggplant & Sundried Tomato Spicy Dry Coffee Rub on Thick Rib Eye Steaks Carmelized Corn and Red Pepper Relish Finger Licking Ribs with Spicy BBQ Sauce Shrimp with Fresh Tomatoes and Herbs Best Ever Potato Salad in White Wine Sauce Corn Fritters with Pure Maple Syrup Creamy Herb Polenta Minted Blueberries Vanilla Panna Cotta with Rosemary Scented Peaches and Sundaes

Couples Cook Italian Style What are you Smokin’? with Daniel C. Rosati with Catherine Titus Felix & Dan Felix Saturday, July 21, 6:00-9:00 PM Friday, August 10, 7-10 PM, Full Participation $70.00 per person $85.00 per person, Full Participation Grilled Shrimp Panzanella Salad Catherine and Dan Felix love to smoke! Food that is. Pan Roasted Butterflied Cornish Hens with Rosemary, Let them share their tricks and techniques with you in Lemon & Garlic this full participation class. Umbrian Lentil Salad Smoked Turkey Breast, made into Southwest Style Zucchini Carpaccio Salad Smoked Turkey Salad Red Wine Poached Fruits with Ricotta Mousse Smoked Salmon, Shrimp and Scallops,

with a variety of sauces

Smoked Pork Tenderloin Seafood Primer with Kathleen Sanderson Smoked Roast Beef Thursday, July 26, 6:30-9:30 P.M. Homemade Barbecue Sauce Full Participation $70.00 per person Quick Peach Chutney Children ages 12 & up may enroll with a Parent Herbed Mayonnaise Oven roasted herb crusted halibut with frizzled shallots Jicama Slaw and citrus buerre blanc over fingerling potatoes Fumi Salad (an Asian Napa slaw-like salad) Grilled sea scallops poivrade Grilled Tomato Pasta Salad, with herbed quinoa and toasted almonds Mixed Fruit Parfaits with Almond Melba Cookies Red coconut curry fish stew with jasmine rice Pan-fried panko crusted White Fish Amalfi Coast Food Tour with lemon ginger Tarter and Cucumber Kim Chi with Diana Albanese Biscotti Tuesday, August 14, 6:30-9:30 PM

Full Participation $70.00 per person Tomahawk Steak and Scallop Dinner Children ages 12 & up may enroll with a Parent with Steven Capodicasa Want to travel to Positano, Sorrento and Capri this Saturday, July 28, 6:00-9:00 PM summer but the hairpins turns have you scared? Full Participation $79.00 per person Or maybe you want to remember your last trip down Crabmeat cocktail served with lemon aioli the coast. Join us here for an Baby greens with chorizo bits Amalfi Coast trip minus the euro. with homemade goat cheese croutons Grilled Avocado and Tomato Caprese Tomahawk Rib Eye Steaks with Bacon and served with with Basil Pesto Cornmeal dusted Sea Scallops Gemilli with Sun Burst Tomatoes Grilled Redskin potatoes and Wilted Arugula Roasted cauliflower with Crispy Herb Breadcrumbs Chicken alla Griglia Raspberry Brownie Torte Lemon Sole with Fennel and Lemoncello Grilled Radicchio with Citrus Vinaigrette Glazed Lemon Cookies and Stuffed Strawberries Southwestern Dinner with Sweet Ricotta and Chocolate with Steven Capodicasa Friday, August 3, 7:00-10:00 PM Thai Home Cooking Full Participation $79.00 per person with Daniel C. Rosati Grilled avocados stuffed with Sweet and Spicy Garlic Wednesday, August 15, 6:30-9:30 PM Chipotle grilled chicken Full Participation $70.00 per person Lobster tacos Children ages 12 & up may enroll with a Parent Skirt steak tacos Sweet & Savory Crispy Mee Crob Noodles Crispy Cole Slaw Classic Chicken Sate with Peanut Sauce Crispy Bacon Mac & Cheese Shrimp Spring Rolls Giant Chocolate Chip Cookies topped with Caramel Pad Thai glaze and Sea salt Red Curry Pork Dumplings Banana Wontons

Entertaining with a Tenderloin Dinner with Steven Capodicasa Saturday, August 18, 6:00-9:00 PM Classic French Cooking Full Participation $79.00 per person with Daniel C. Rosati Grilled shrimp cocktail Friday, September 7, 7:00-10:00 PM with roasted tomato cocktail sauce Full Participation $75.00 per person Classic Caesar salad with homemade Braised Mussels with Saffron & Creme Fraiche sourdough croutons Classic Coq au Vin Lobster Stuffed Beef tenderloin with burgundy wine Crispy Pommes Anna Potato Cake reduction and caramelized onions Provencal Herb Stuffed Tomatoes Smashed baby Yukon gold potatoes Green Beans with Roasted Hazelnut Dressing Sautéed green beans with puttenesca sauce Cherry Almond Frangipan Tart Homemade Peach and Blueberry crumb pies

Couples Cook One Bowl Wonders New American Steakhouse Classics Grains & Vegetable One Bowl Meals with Daniel C. Rosati with Kathleen Sanderson Saturday, August 25, 6:00-9:00 PM Thursday, September 13, 6:30-9:30 P.M. Full Participation $75.00 per person Full Participation $70.00 per person Salad Nicoise Crostini Children ages 12 & up may enroll with a Parent “Korean Bulgogi Style” Marinated New York Strip Vegetable Fried Rice with Edamame Steak with Thai Basil Chimichurri & Peanut Dressing Yukon Gold Potato & Gruyere Cakes Tuscan Bowl: Farro, arugula, roasted Tomatoes, Charred Iceberg Lettuce Wedge Salad with Stilton & Grilled Balsamic Chicken and toasted Pine nuts Candied Walnuts Ramen: Rich Vegetable Ginger broth simmered with Miniature NY Style Cheesecake Souffles Shitake, onions, carrots and served with Ramen noodles, fresh cilantro and a fresh poached egg Dried and Fresh fruit & Grain Bowl Couples Celebrate Labor Day with Maple syrup & nuts with Arlene Ward Saturday, September 1, 6:00 -9:00 PM Full Participation $79.00 per person It’s the end of summer for some and the beginning of Couples Shrimp & Crab Dinner fall for others. It’s time to squeeze in the no fuss, less labor, cooking I have been wanting to do. Here are with Steven Capodicasa some recipes that are easy knock offs of the time Friday, September 14, 7:00-10:00 PM consuming originals. Enjoy Labor Day Specials and Full Participation $79.00 per person pass them on all year long. Easy does it for this Shrimp cakes with Savory mayo dipping sauce holiday week-end. Romaine salad with Grilled Shrimp Lobster Rolls served with lemon vinaigrette Grilled Manchego Cheese Sandwiches Crab Gumbo bowls with Basmati rice pilaf with Peppers and Onions Black pepper and Cheddar biscuits Rustic Meat Ball Soup Sicilian oven roasted cauliflower Sea Burgers Chocolate Crater Cakes with Mango salsa

Most Unlikely Hawaiian Chicken Wings Deano’s Favorite Chocolate Cake

Fall Fresh Pasta by Hand with Diana Albanese Pierogi, Empanada & Dumpling Workshop Tuesday, September 25, 6:30-9:30 PM with Arlene Ward Full Participation $70.00 per person Thursday, September 20, 6:30 -9:30 PM, Children ages 12 & up may enroll with a Parent Full Participation $70.00 per person Updated for fall, the focus of this workshop is the art of Children ages 12 & up may enroll with a Parent making fresh pasta three different ways. Diana Roll them, wrap them and stuff them. What can be Albanese will guide you through the process of more fun than having the best loved international preparing homemade pasta and share her family recipes dishes in one class. It’s all in the wrapping, you know. for complimentary sauces. But to your surprise, some new and creative methods Fresh Egg Pasta Dough will be shown. Don’t eat for a week before hand; Semolina Dough you’re in for a major eating experience. Potato Dough Potato and Chive Pierogi Fettuccine with Wild Mushroom Sauce Bacon and Sauerkraut Pierogi Hand Rolled Orrechiette with Roasted Butternut Spicy Beef Empanadas Squash, Kale and Caramelized Onions Mildly, Spiced Chicken Empanadas Potato Gnocchi with Simple Tomato Steamed Gingered Shrimp Dumplings and Basil Sauce Thai Dipping Sauce Fennel and Pear Salad with Walnuts and Parmesan

Zabaglione with Fresh Berries

Couples End of Summer Seafood Suarez Steakhouse Surf & Turf with Suzanne Lowery with Kathleen Sanderson Wednesday, September 26, 6:30-9:30 PM Friday, September 21, 7:00-10:00 P.M. Full Participation $70.00 per person Full Participation $79.00 per person Children ages 12 & up may enroll with a Parent Classic Seafood Chowder Bacon and Blue Wedge Salad Classic Maine Lobster Roll with Oven Fries Crab Stuffed Shrimp Grilled Summer Clambake Beef Filet with Horseradish Butter Pan-Fried Chili Lime Salmon Potato Croquettes with Grilled Pineapple Salsa & Asian Slaw Chocolate-Raspberry Cheesecakes Grilled Spicy Shrimp & Cheddar Grits Ginger Peach Cobbler with Vanilla ice cream Fall Celebration Dinner

with Suzanne Lowery (Gluten Free) Thursday, September 27, 6:30-9:30 PM Italian Boot Camp with Diana Albanese Full Participation $70.00 per person Sunday, September 23, 9:00 AM-1:00 PM Children ages 12 & up may enroll with a Parent Full Participation $85.00 per person Curried Butternut Squash Soup Children ages 12 & up may enroll with a Parent Dinner Rolls Improve your Italian culinary skills and find new Wild Rice & Cranberry Stuffed Game Hens inspiration for everyday cooking. In this four hour Spinach and Polenta Soufflé class, Diana Albanese of La CucinaD’ana will walk Flourless Chocolate Torte you through various cooking techniques to help you with Mixed Berry Compote prepare these fall and winter inspired dishes at home . Aquacotta (Tuscan Vegetable Soup) Grilled Pork Dinner with Steven Capodicasa Italian Brodo Friday, September 28, 7:00-10:00 PM Risotto with Mushrooms Full Participation $79.00 per person Pasta Puttanesca Lobster Bisque with Gruyere stuffed pastry pillows BranziniCartoccio with Mussels, Scallops, Baby greens with roasted shallot vinaigrette and Potatoes and goat cheese croutons Chicken Scarpariello Grilled Crown roast of Pork Pork Chops with Fennel with cornbread & pancetta stuffing Escarole Calabrese Oven roasted Brussels sprouts with bacon croutons “S” Cookies Oven roasted herb potatoes Strawberry and raspberry Rollup Swirl Torte

Couples Do Simple Chicken Fare with Arlene Ward Artisan Breads at Home with Daniel Rosati Friday, October 12, 7:00 -10:00 PM Sunday, September 30, 9AM-1 PM Full Participation $79.00 per person Full Participation $85.00 per person The desire for palatable dishes with style and flavor is High School Students may enroll with a Parent still very much in demand. The need for less elaborate Pecan Caramel Monkey Bread food is more compelling as busy households squeeze in “Rustica Style” Breakfast Bread a little extra time for dinner. Serve up some simple fare Southern Italian Hearty Crusted Brick Oven Style with that little touch that makes it special. Sesame Bread Zucchini and Potato Chowder Indian Naan Griddle Bread with Onions & Cheese Singapore Chicken, Fruited Basmati Rice Buttery Snowflake Dinner Rolls Chicken Bundelettes Sausage & Broccoli Rabe Stuffed Focaccia with Warm Sun-Dried Tomato and Caper Salsa Chicken Tenders with Parmesan Cheese Coating Ginger Cakes with Mango and Ginger Cream A Cozy Autumn Dinner with Catherine Titus Felix & Dan Felix Sushi Workshop Friday, October 5, 7-10 PM, The Feeding Frenzy is Back Again! $85.00 per person, Full Participation Cat and Dan have developed an easy but elegant dinner with Chef David P. Martone, CCP you will love to share with friends or family. Set the $75.00 per person Full Participation table by the fire, and enjoy their menu with lots of do- Friday, October 19, 7:00-10:00 PM ahead tips and serving ideas. Children ages 12 & up may enroll with a Parent Pan Roasted with Bacon and Cream Come and kick back and enjoy a night out. Here is an Steak Diane opportunity to learn the fundamentals of sushi. David will teach you the basic techniques of making great sushi rolls. Seafood en Papillote (salmon garnished with More and more restaurants are featuring Sushi due to shrimp, steamed on a bed of julienned veggies) customer interest. Learn to create your own masterpiece! Pennsylvanian Dutch Style Potato Pancakes David will cover all the essentials. Spiced Butternut Squash Puree Miso Soup, Japanese Ginger Salad Dressing, Miso Dressing, Roasted Brussels Sprouts with Pine Nuts & Lemon Gyoza with Ponzu Sauce, California Rolls, Tuna and Spicy Classic Panna Cotta Tuna Rolls, and a wide assortment of ingredients to create new with Cointreau soaked Berries, and exciting rolls, regular and inside-out rolls. Many ingredients to create vegetable Dark Chocolate Bread Pudding and non-fish rolls. with Orange Crème Anglaise David always has new ideas for interesting rolls!!!

Sweet & Savory pastry Workshop with Arlene Ward Knife Skills I Workshop Sunday, October 7, 9:00 AM -1:00 PM with Steven Capodicasa Full Participation $85.00 per person Full Participation $69.00 per person Children ages 12 & up may enroll with a Parent Children ages 12 & up may enroll with a Parent These beautiful and decorative sweets are reminiscent **2 Dates Offered** of a time gone by. Learn the techniques for delicate Saturday, June 9, 9:00 AM-12:00 PM sweet tart shells that stay crisp with moist fillings. A Saturday, September 29, 9:00 AM-12:00 PM savory choice will be an easy bite for your holiday Full Participation/ Limited Seating/ Book Early! drinks. All shells can be baked and frozen and filled This is a sell out class! when needed. How easy is this? This full hands-on techniques class is one you can’t miss. Even the Individual Tart Shell Shapes best of cooks can benefit from a class where you learn the proper Vanilla Bean Pastry Cream and Raspberries way to use your knives. Selecting the proper knife is essential in staying safe and getting the job done effectively. Chef Steven , will Barquette Shape Pastry Tarts teach you the basics while helping to reduce your prep time. Learn with Lemon Curd Filling all the basics of cutting, slicing, shredding, and mincing. Also Black Bottom Banana Tart learn the proper way to keep your knives Savory Leek and Goat Cheese Tarts well maintained and sharp.

Knife Sharpening only $3 per knife.

2018 Sept. Thru Schedule Class 710 South Avenue West West Avenue South 710 Corporate & Private www.classicthyme.com Westfield, NJ 07090 NJ Westfield,

Cooking Class Parties 908-232-5445

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

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

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

• Family

Reunions • School Outings • A Night Out with Friends

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