More Classes just added for September   so please check back...

Thursday, January 6th 6-9pm   Thai IT You’re Like it!    We only do one class a month - sells out FAST! If your interest is simply in learning more about what goes into Thai food dishes in order to enhance your knowledge and enjoyment when dining out, don't hesitate to join us. Whatever your aspirations, whatever your level, because our classes are kept small, your individual needs will be addressed with as much attention as you require. Menu - APPETIZER: THAI VEGETABLE DIP WITH RICE CRACKERS   THAI CHICKEN COCONUT SOUP

Friday, January 7th   Julia and YOU!   part 1  Come for an evening  of more FUN than you can stand!  From Julia Child's book "Mastering the Art of French Cooking" you will have an afternoon of classic French recipes.  Starting with a Cheese Souffle, we will cook up a menu of savory dishes perfect for dinner.  On to Roasted Chicken with bacon, onions and potatoes, served with Tomatoes stuffed with bread crumbs, herbs and garlic and finishing with a Pear Clafoutis. Join us for a wonderful French meal from an American icon, Julia Child.  Bon Appetit!  

Monday, January 10th  6-9pm  The Tuscan Table - Come and learn and Enjoy Traditional Tuscan recipes.  We will start with a tomato and bread salad with basil and red onion, known as a Panzanella.  Then we will prepare a swiss chard and herb tart with a puff pastry crust - a specialty of the more rugged region of Tuscany.  We will finish with a dessert.  

Wednesday, January 12nd 6-9pm  My Big Fat Greek Cooking Class  Learn to make delicious  and authentic Greek foods in step-by-step recipes and techniques. Enjoy stuffed grape leaves (dolmas), Eggplant Dip (Baba Ganoush), Spanikopita, and Baklava for dessert. Take the mystery out of Greek cooking and bring these  traditional dishes to your table.    Opa!  

Saturday, January 15th  6-9pm  A Evening in Venice is one of the most special places on earth. It is a breathtaking open-air museum, full of exquisite beauty. With its misty lagoon and gothic palaces seemingly floating on water, Venice has a certain fairy tale quality that, even for well-travelled visitors, never ceases to impress. Venice's culinary history is fascinating, as well. In the middle ages, Venice was the most important port in Europe and the key to the spice routes from the east. We will start our Evening in Venice with Pumpkin Ravioli topped with a Bechemel sauce and  Baby Portabella mushrooms.  Our next course will be Chicken with White Wine and Mushrooms seved with Artichoke hearts with garlic, olive oil and parsley.  And to finish our Venice adventure, a little "dolce" or sweet as we like to say in Italian- very light and delicious pine nut cookies.  Bring your appetite and prepare to enjoy!   SOLD OUT!

Monday, January 17th 6-9pm The Best of Mexican.  Back by popular demand!  Chiles Rellenos, a roasted Poblano pepper or anaheim pepper filled with meat and potatoes or cheese, topped with sauce (re or green)  and smothered with more cheese!  {mild to medium peppers}  Flautas or Taquitos - a crispy corn tortilla resembling a flute filled with shredded chicken breast with just the right amount of spice.  Tomatillo Avocado Chile Sauce - the perfect dipping sauce for flautas and freshly made totopos, tortilla chips.  Sopa de Conchitas - a tangy pasta dish made with shells, slow simmered, infused with cumin, garlic, paprika and topped with peas and carrots.  Frijoles con chorizo - a creamy pinto bean with Mexican choriao and sprinkled with queso fresco, a crumbly Mexican cheese.  Special demo of homemade corn tortillas.   Sold out!  - 

Wednesday, January 19th 6-9 pm  The Art of Gnocchi.  Italian cooking is varied and rich in all its aspects but pasta and gnocchi have aspecial place in its history and traditions. As Italians emigrated to different parts of the world these dishes became an integral part of many different cuisines. This hands-on class will focus on potato gnocchi.   Potato Gnoccki with 3 cheese sauce, Herbed ricotta gnocchi with tomato sauce and sweet potato gnocchi with sage brown butter sauce all for   Don’t wait this class sold out last time we offered it twice over!   sold out!

Friday, January 28th 6-9pm  Breaking Bread in L’Aquila from cookbook author, Maria Filice.  She will be cooking up and showing you how easy it is to put together a wonderful meal from her book.  Menu 

. $39.    We have had to change the date because of a family matter -  will reschedule for February watch for new date.

Monday, January 24th  6-9 pm  An Evening at the Casbah  We are repeating this one because it sold out in less than a week 2 months ago.Moroccan cuisine is home to some of the most tantalizing food imaginable with its sweet and spicy combinations, and its exciting use of cumin and coriander, safran ginger and cinnamon, chilies and turemic, olives and preserved limes.  North African food and cooking is a fascinating reflection of a history of countries whose invaders have come and gone, each leaving a stamp on the cuisine. Northern cities such as Tangiers, Fez, Algiers, Constantine and Tunis, have a cuisine that's a reflection of the diversity of its inhabitants, which have included Berbers, Romans, Arabs, Andalusians, Ottomans and French.   Moroccan Casablanca Couscous, Roasted Salmon with Mango Salsa,  Spiced Vegetables,   Whole Wheat Flat Bread,  Almond Macaroons with Mint Tea 

Monday, January 31st.   6-9pm Julia & YOU part 2 -   - more cooking from Julia’s Child cookbook.  You don't have to have taken part 1 to take part 2.   We start with Saute de Boeuf a la Bourguignonne (Beef Saute with red wine, mushrooms, bacon and onion. Next, Haricots Verts Grantine’s a la Mornay (green beans with cheese sauce) followed by Pommes de Ferre, Parisienne (Pototoes sauteed in butter (of course) and ending with Souffle a e Orange (Grand Marnier Souffle).  Honest we will not force you to speak in French, but you will enjoy the most wonderful French cooking. 

Saturday, February 5th 6-9  Italian Boot Camp #1    Italian Boot Camp.   Be  prepared for an invigorating, inspiring and intense food experience, starting with Foccacia which is a flat oven-baked Italian bread sometimes topped with herbs or other ingredients. Next, Italian Chicken rolls stuffed with provolone and prosciutto served with a shallot white wine reduction, Asparagus Parmigiano and finish the evening with Chocolate Tiramisu.    Viva Italia!   

Monday, February 7th 6-9pm  Chocolate Obsession Class

Wednesday, February 9th. 6-9pm  Winterlicious   - a celebration of cuisine.  Ignore the cold and snow and get out of the house and enjoy a warm culinary experience.    Ignore the cold and snow and get out of the house and enjoy a warm culinary experience.  

New England Clam Chowder  Pork Chops Stuffed with Apricot and Pine Nuts  Homemade Applesauce and Berry Crisp 

Saturday, February 12nd.  5-9pm "COOK WITH YOUR HONEY"   VALENTINE'S DAY WINE DINNER (BYOB)  We are working on another incredible, romantic, aphrodisiacal menu for you ~ with room for only 6 couples these dinners sell out way before January.  Our tea room will be transformed into a beautiful dinning room with candlelight and views of our lovely bridge.  So don't get left with dull food ~ For the Love of Food ~ join us!   Garden Salad with Green Goddess Dressing, Beef Wellington, Spinach Timbales and Individual Chocolate Lava Cake    sold out - 

Monday, February 14th.  5-9pm "COOK WITH YOUR HONEY"   VALENTINE'S DAY WINE DINNER (BYOB)  We are working on another incredible, romantic, aphrodisiacal menu for you ~ with room for only 6 couples these dinners sell out way before January.  Our tea room will be transformed into a beautiful

dinning room with candlelight and views of our lovely bridge.  So don't get left with dull food ~ For the Love of Food ~ join us!   Garden Salad with Green Goddess Dressing, Beef Wellington, Spinach Timbales and Individual Chocolate Lava Cakes    

Monday, February 21st  6-9 pm  Boot Camp Sicilian Style.  We will make you an offer you can not refuse.  Our menu is Miniature "Arancine" Rice Balls   Sicilian Style Pasta    Eggplant Stuffed with Salami and Cheese   Chick Pea Salad  and Stufoli  

 WEDNESday, February 23RD 6-9pm The Best of Mexican.  WE just added this one because the 26th sold out - this one is filling up fast - call today!  Chiles Rellenos, a roasted Poblano pepper or anaheim pepper filled with meat and potatoes or cheese, topped with sauce (re or green)  and smothered with more cheese!  {mild to medium peppers}  Flautas or Taquitos - a crispy corn tortilla resembling a flute filled with shredded chicken breast with just the right amount of spice.  Tomatillo Avocado Chile Sauce - the perfect dipping sauce for flautas and freshly made totopos, tortilla chips.  Sopa de Conchitas - a tangy pasta dish made with shells, slow simmered, infused with cumin, garlic, paprika and topped with peas and carrots.  Frijoles con chorizo - a creamy pinto bean with Mexican choriao and sprinkled with queso fresco, a crumbly Mexican cheese.  Special demo of homemade corn tortillas.  

Saturday, February 26th 6-9pm The Best of Mexican.  Back by popular demand Our last offering of this class sold out before people could sign up so we are putting it back in this month.  Chiles Rellenos, a roasted Poblano pepper or anaheim pepper filled with meat and potatoes or cheese, topped with sauce (re or green)  and smothered with more cheese!  {mild to medium peppers}  Flautas or Taquitos - a crispy corn tortilla resembling a flute filled with shredded chicken breast with just the right amount of spice.  Tomatillo Avocado Chile Sauce - the perfect dipping sauce for flautas and freshly made totopos, tortilla chips.  Sopa de Conchitas - a tangy pasta dish made with shells, slow simmered, infused with cumin, garlic, paprika and topped with peas and carrots.  Frijoles con chorizo - a creamy pinto bean with Mexican choriao and sprinkled with queso fresco, a crumbly Mexican cheese.  Special demo of homemade corn tortillas.  SOLD OUT!

Tuesday, March 1st.  6-9 pm  Julia and YOU!   We're hitting the sauce tonight and we're not going to hide it!   Julia would be proud all of the receipts are from her cookbook, The Art of Cooking French.   We start with Saute de Boeuf a la Bourguignonne (Beef Saute with red wine, mushrooms, bacon and onion. Next, Haricots Verts Grantine’s a la Mornay (green beans with cheese sauce) followed by Pommes de Ferre, Parisienne (Pototoes sauteed in butter (of course) and ending with Souffle a e Orange (Grand Marnier Souffle).  Honest we will not force you to speak in French, but you will enjoy the most wonderful French cooking.   Back by popular demand!

Saturday, March 5th  6-9 pm Be a glutton without the gluten… Cooking class with Steven Palmer   Chicken Paté on french bread and rice crackers   Nutty, Cheesy, Fruity, Tooting' Good Salad (Romaine with onion, cucumber, craisins, strawberries and caramelized nuts topped with feta and balsamic dressing)   Alfred's Chicken-Oh! (Chicken Alfredo)   Shortbread with cream, berries and honey  This workshop is delicious proof that we don't need wheat or dairy in our dishes.  They're easy to make and take less then 1/2 hour to create.  These recipes are wheat, gluten and dairy free, but you sure won't be able to tell!  Palmer has taken these  recipes from his wheat free gluten free cookbook. "Be a Glutton without the Gluten"   Steve will bring his new cookbook for signing and purchase.

Tuesday, March 8th.  6-9pm  Mardi Gras Fat Tuesday   Fat Tuesday, can be traced back as far as 1718 when New Orleans was established, and was declared a legal holiday in Louisiana in 1875. For 3 days, Mardi Gras is celebrated with fancy balls, crazy parades, unbelievable floats and lots and lots of food consumed before the fasting at Lent. Spend the evening with Chef Sue  preparing traditional New Orleans cuisine.  So grab your beads and head down to "our" French Quarter for this first annual celebration!  Menu Chicken and sausage gumbo - Dirty rice baked in peppers  *Mardi Gras Salad  *Bread Pudding with Amaretto Sauce    Laissez les bon temps roulez! (Let the Good Times Roll!)

Monday, April 11th. 6-9pm Mexican - “One Plate at a Time”.  Join Sonia who in her new series bringing to life the foods, the flavors,the stories and the fun of Mexico.  Sonia effortlessly tosses together cooking great foods creating a whole new kind of cooking for you and your guests.  Menu: Wild Mushroom Queso Fundido (Mexican Fondue), Chicken Tortilla soup, Mini Cheese n Potato “Chimichangas” and a Mini dessert Empanadas with chocolate & fresh fruit. 

Friday, April 15th.  6-9pm  Chocolate Fondue Dinner -  Get your tastebuds ready to enjoy a dinner where the main course is chocolate! We will make  the unique chocolate mole sauce to garnish our dinner and complete the meal with a decadent dessert of strawberries,pound cake, and chocolate fondue! We will be using Cao chocolate in all recipes. Cao is Owego's local company which handmakes their chocolate fresh from the bean. You won't want to miss this.   

Saturday, April 30th 6-9 pm Simply Italian #1 with our new Chef Tim Appetizer- Bruchetta- Fresh tomatoes and basil tossed home made roasted garlic sauce over fresh spinach on top of parmesan crustini bread  Entrée- Shrimp Scampi- Shrimp sautéed with garlic and fresh julienned vegetables in a lemon white wine sauce, served over linguine.    Dessert- Classic Cannolli. 

 Wednesday, April 27th.  6-9pm  Chocolate Obsession Class - Level 2   Mold your own chocolates! Practice making solid molds as well as filled molds. You will need to bring one silicone or polycarbonate mold with you. These are available for purchase from Front & Center if you do not already own them. Learn how to make milk chocolate molds and peanut butter cups all from Owego's fresh from the bean Cao chocolate.

Friday, April 29th.  6-9 pm  All Along the Rhine.   Along the shores of the Rhine you will find a wealth of culinary delights, wines and gastronomic traditions.  The poetic Rhine to the Romantic Road and the fantasy castles and beers of Bavaria we will enjoying some fine German- Eastern European foods.  Our evening will consist of Chicken Paprika with Spatzle, Braised Red Cabbage and end this wonderful evening with home-made Apple Strudel.  This is an evening Mozart would sing about. 

Saturday, April 30th 6-9 pm Simply Italian #1 with our new Chef Tim Appetizer- Bruchetta- Fresh tomatoes and basil tossed home made roasted garlic sauce over fresh spinach on top of parmesan crustini bread  Entrée- Shrimp Scampi- Shrimp sautéed with garlic and fresh julienned vegetables in a lemon white wine sauce, served over linguine.    Dessert- Classic Cannolli. 

Saturday, May 28th. 6-9 pm - Tuscan Evening.  this class sold out last session.  Ah Tuscany!  The food, the landscape, the villas, the wine.  You may not be able to fly to Italy at a moment’s notice to enjoy the riches of Tuscany, but you can bring a little Tuscany to your dinner table.  Asiago Crostini, Tuscan bean soup, Chicken Marsala and red peppers, and Chocolate Espresso Meringue Cookies.     

Saturday, July 9th. 6-9pm    Ah Tuscan!  -  Fills up quickly - call for reservations. (Hands-on class)  Ah Tuscany! the food, the landscape, the villas, the wine.  You may not be able to fly to Italy at a moment's notice to enjoy the riches of Tuscany, but you can bring a little Tuscany to your dinner table.  Learn to prepare a traditional Tuscan meal at home.Menu: Asiago Crostini, Sausage, Bean and Fennel Soup, Chicken Marsala with Red Peppers, Spinach Pasta and Cappuccino Meringues. 

Saturday, July 16th 6-9pm Julia & YOU part 3 -   - more cooking from Julia’s Child cookbook.  You don't have to have taken part 1 to take part 3.  (Hands-on class)  Come for an evening of more FUN than you can stand!  From Julia Child's book "Mastering the Art of French Cooking" you will have an evening of classic French recipes.   All NEW recipes, so bring your apron and that White wine you got for the Holidays. Coquilles St. Jacques a la Parisienne, (Scallops & mushrooms in white wine sauce), Coq Au Vin - Chicken in Red wine with onions, mushrooms and bacon)Haricots Verts a la Maitre d'Hotel -   (Buttered green beans w/ lemon and parsley),  Crepes Fines Sucrees  

new class:

Friday, July 15th 6-9pm  Garlic Excitement  Garlic soup with garlic knots,  garlic scape pesto with tofu and Farmers Market Salad with sesame-ginger dressing and lemon surprise for dessert.  Join Pat and Sue for an evening full of fresh grown local garlic.  $42.

Wednesday, July 20th. 6-9pm   Girls' Night Out (Hands-on class)    Grab the gals, BYOB and treat yourselves to a great meal!  We'll make a salad worthy of your next dinner party, an elegant entree and a homey dessert from scratch. Break up the tired routine and bring the gang along to relax, dish and cook together!      Together we'll make:   Mixed Greens with Artisan Cheeses  -  Roasted Butternut Squash Risotto with Pancetta  -  Mozzarella and Spinach Stuffed Chicken Breasts  &  Apple Crisp served with Vanilla Ice Cream     Filling up FAST - call now for your cooking space!

Saturday, July 23rd.  6-9pm  Classic Mexican   - We're crazy for Mexican and we'll prove it in this class devoted to the addicting culinary contributions of our southern neighbor!    Menu to follow....

Monday, July 25th. 6-9pm   Pasta and Gnocchi (Hands-on)   6-9pm  Mastering traditional pasta dishes from Italy.   Italian cooking is varied and rich in all its aspects but pasta and gnocchi have a special place in its history and traditions. As Italians emigrated to different parts of the world these dishes became an integral part of many different cuisines. This hands-on class will focus on kneading, rolling, cutting and forming fresh pasta, ravioli and potato gnocchi. Each with be paired with sauces complement their flavor.   

Saturday, August 6th 6-9pm   Couples Cooking with Spirit(s) (Hands-on class) We're hitting the sauce tonight and we're not going to hide it! Cooking with beer rewards us with sublime and rich flavors ordinarily found only in the priciest dining rooms. Chef  Sue can't wait to teach you how to give your home cooking that extra touch of the sophisticated. Let's eat beer!   Together we'll make: Irish Cheddar and Stout Fondue   -  Mussels Steamed in Beer  -  Sausages Braised in Beer, Apples & Onions - Chicken Carbonnade (Belgian Beer Stew)  &  Stout Floats   $42.

Saturday, August 13th 6-9pm My Big Fat Greek Cooking Class  - January 21st. 6-9:00 pm If you missed our  last Greek nite by Chef Keith you will for sure want to be on this list this time around.  Learn to make delicious  and authentic Greek foods in step-by-step recipes and techniques. Enjoy stuffed grape leaves (dolmas), Eggplant Dip (Baba Ganoush), Spanikopita, and Baklava for dessert. Take the mystery out of Greek cooking and bring these  traditional dishes to your table.    Opa!  Cost $42.

Friday, August 19th 6-9pm    A Evening in Venice is one of the most special places on earth. It is a breathtaking open-air museum, full of exquisite beauty. With its misty lagoon and gothic palaces seemingly floating on water, Venice has a certain fairy tale quality that, even for well-travelled visitors, never ceases to impress. Venice's culinary history is fascinating, as well. In the middle ages, Venice was the most important port in Europe and the key to the spice routes from the east. We will start our Evening in Venice with Pumpkin Ravioli topped with a Bechemel sauce and  Baby Portabella mushrooms.  Our next course will be Chicken with White Wine and Mushrooms seved with Artichoke hearts with garlic, olive oil and parsley.  And to finish our Venice adventure, a little "dolce" or sweet as we like to say in Italian- very light and delicious pine nut cookies.  Bring your appetite and prepare to enjoy!  $42

Saturday, august 27th Mexican Evening... menu to follow....

Monday, August 29th. 6-9 pm   Julia and YOU!   part 1  Come for an evening  of more FUN than you can stand!  From Julia Child's book "Mastering the Art of French Cooking" you will have an afternoon of classic French recipes.  Starting with a Cheese Souffle, we will cook up a menu of

savory dishes perfect for dinner.  On to Roasted Chicken with bacon, onions and potatoes, served with Tomatoes stuffed with bread crumbs, herbs and garlic and finishing with a Pear Clafoutis. Join us for a wonderful French meal from an American icon, Julia Child.  Bon Appetit!  $42. 

Wednesday, October 12nd.   6-9pm    Italian Boot Camp.   Be  prepared for an invigorating, inspiring and intense food experience, starting with Foccacia which is a flat oven-baked Italian bread sometimes topped with herbs or other ingredients. Next, Italian Chicken rolls stuffed with provolone and prosciutto served with a shallot white wine reduction, Asparagus Parmigiano and finish the evening with Chocolate Tiramisu.   Viva Italia!     $42.

 Any of the following classes can be used as a private party class.  

Private Party    - a group of 8-15   you can choose the date, time and what you want to learn to cook).   Give us a call to schedule your evening that will have your friends talking for a long time.

We can do larger group demo classes and what we call "bite size" class where it would not be a "meal" and we can keep the price lower for a larger group.  We have been working with church and school groups  and designing a class that best fits their taste and budget.  Best to phone and speak to us and we can taylor a class for your group. 

 An Evening at the Casbah  We are repeating this one because it sold out in less than a week 2 months ago.Moroccan cuisine is home to some of the most tantalizing food imaginable with its sweet and spicy combinations, and its exciting use of cumin and coriander, safran ginger and cinnamon, chilies and turemic, olives and preserved limes.  North African food and cooking is a fascinating reflection of a history of countries whose invaders have come and gone, each leaving a stamp on the cuisine. Northern cities such as Tangiers, Fez, Algiers, Constantine and Tunis, have a cuisine that's a reflection of the diversity of its inhabitants, which have included Berbers, Romans, Arabs, Andalusians, Ottomans and French.   Moroccan Casablanca Couscous, Roasted Salmon with Mango Salsa,  Spiced Vegetables,   Whole Wheat Flat Bread,  Almond Macaroons with Mint Tea      

 Vegetarian Dinner    Cilantro Ravioli stuffed with Ricotta and mushrooms, Phyllo vegetable  pie  and Avocado, red onion and spinach salad with polenta croutons.   

   Julia and YOU      

part 1  THIS IS THE CLASS THAT STARTED IT ALL!  

 Come for an evening  of more FUN than you can stand!  From Julia Child's book "Mastering the Art of French Cooking" you will have an afternoon of classic French recipes. Starting with a Cheese Souffle, we will cook up a menu of savory dishes perfect for dinner.  On to Roasted Chicken with bacon, onions and potatoes, served with Tomatoes stuffed with bread crumbs, herbs and garlic and finishing with a Pear Clafoutis. Join us for a wonderful French meal from an American icon, Julia Child.  Bon Appetit! 

Julia and You part 2  Come for an evening of more FUN than you can stand!  From Julia Child's book "Mastering the Art of French Cooking" you will have an evening of classic French recipes.   All NEW recipes, so bring your apron and that White wine you got for the Holidays.  Menu :Coquilles St. Jacques a la Parisienne (Scallops & mushrooms in white wine sauce)  Coq Au Vin, (Chicken in Red wine with onions, mushrooms and bacon)  Haricots Verts a la Maitre d'Hotel  (Buttered green beans w/ lemon and parsley) Crepes Fines Sucrees  

Julia and YOU!   part 4 Menu

Come for an evening  of more FUN than you can stand!  From Julia Child's book "Mastering the Art of French Cooking" you will have an afternoon of classic French recipes.  Join us for a wonderful French meal from an American icon, Julia Child.   Mushroom Stuffed Cornish Hens - Parsley Potatoes & Crepes Stuffed with Frangipani Pastry Cream    Bon Appetit!  

Julia and YOU!   We're hitting the sauce tonight and we're not going to hide it!   Julia would be proud all of the receipts are from her cookbook, The Art of Cooking French.   New Class Menu to follow - part 5    This has by far been the biggest sell out class since we started classes, we now have five different classes this being the newest menu.  

 A Romantic Dinner for Two  Couples Cooking.  Never mind dancing lessons!     Enjoy a themed evening filled with skills and socialization in these interactive, hands-on classes. Couples will prepare a complete dinner and dessert menu and learn to divide the tasks to make entertaining a great way to spend time together in the kitchen.  Surf & Turf.  Grilled Shrimp with pan fried Filet Mignon, Roasted Potatoes, Eggplant Cassorole and Espresso Mousse   $49. 

Chorizo stuffed Zucchini and   Garlic Mashed Potatoes  and finish a great evening with Blueberry Crumble 

Couples in the Kitchen.   Want to cook up some romance in the kitchen? It's time to grab your sweetie and roll up your sleeves for a night of fun & delicious adventures! Couples team up and cook side by side along with our chef to prepare a beautiful, scrumptious dinner. Plus you'll enjoy some spectacular wines and meet other great couples in this interactive evening of food and fun. You've never experienced a date night like this before!   All skill levels welcome . . .   $39 each.  Double Stuffed Pork Chop s with Apple Cider Gravy, Sweet Potatoes with Maple Syrup,  Green Salad with Homemade Ranch Dressing,  Cranberry Nut Rolls and Aunt Minnie's Apple Cake

  Mexican Night

 Enjoy a night of fun and food with your friends.  Start with two simple, but tasty appetizers - chile rojo con queso with crusty bread and shrimp ceriche with homemade tortilla chips.  Entree: Chile Poblano chicken enchiladas, an easy chile verde made from tomatillos and chile Poblano peppers combined with shredded chicken breast and used to fill corn tortillas to create a cheesy, bubbly enchilada.  Oaxacan Rice and beans - a colorful rice and beans dish to copliment the chicken enchiladas. Dessert - Lemon Avocado franita yes, fresh avocado will help create this creamy, tangy and refreshing dessert.  

Mexican Menu #2     We start with salsa Borracha - Tipsy Salsa!  Then 3 pepper salsa w/tequila served w/ freshly made tortilla chips.  toritos - little peppers stuffed with shrimp, cheese, jalapeno & green onions.  Moved to to Braised pork chile rojo Vegetarian can be made available if not fied ahead.  Try your hand with homemade tortillas & sopa a classic mexican pasta side dish with savory salsa black beans finish with Alabritos de Jicama - spicy jicama, cucumber and fruit skewers    Ole’ !    $39. 

Mexican Menu #3  Journey to the heart of Mexico and discover authentic dishes that are the new standard for Cuisine from this reigon. Start with Salsa Quemada - blackened, roasted tomato salsa with freshly made tortilla chips, Queso fundido de  Esquites cheese baked with corn & cilantro plus Chile Limon Shrimp open faced tacos with a jicama, beet & chile slaw  with sofrito rice & black beans.  On the side sweet side: grilled mango slices drizzled with sweet mexican crema.  Ole'!  $39.

Mexican Menu #4  Never buy jar salsa again!  Learn one of the easiest salsa recipes.  Salsa de chiltomate with fresh tortilla chips - Panela en salsa verde fresh cheese in a roasted tomatillo salsa.  Enchilads Suizas - roasted vegetable enchiladas with a creamy salsa and melted cheese  -  Arroz blanco con Platano - mexican white rice with plantains and end the evening with Bunuelos - a traditional mexican dessert!  

Mexican Menu #5   Tamales 101 Cultural Adventures With Corn.  This relished classic of the Mexican kitchen is notoriously tedious to prepare. The history of tamales dates back as early as 5000 BC. Popular varietes include fillings of pork, beef, green chili, chicken or beans.  Do you love tamales? Have you ever wondered if you could make them yourself? Join us as Sonia walks you through the in and out of tamale making.  It’s not as hard as you might imagine!  Menu to follow   

Mexican Menu #6     The Best of Mexican.  Back by popular demand!  Chiles Rellenos, a roasted Poblano pepper or anaheim pepper filled with meat and potatoes or cheese, topped with sauce (re or green)  and smothered with more cheese!  {mild to medium peppers}  Flautas or Taquitos - a crispy corn tortilla resembling a flute filled with shredded chicken breast with just the right amount of spice.  Tomatillo Avocado Chile Sauce - the perfect dipping sauce for flautas and freshly made totopos, tortilla chips.  Sopa de Conchitas - a tangy pasta dish made with shells, slow simmered, infused with cumin, garlic, paprika and topped with peas and carrots.  Frijoles con chorizo - a creamy pinto bean with Mexican choriao and sprinkled with queso fresco, a crumbly Mexican cheese.  Special demo of homemade corn tortillas.  

Mexican Menu #7  The Best of Mexican part 2  Back by popular demand!  Chiles Rellenos, a roasted Poblano pepper or anaheim pepper filled with meat and potatoes or cheese, topped with sauce (re or green)  and smothered with more cheese!  {mild to medium peppers}  Flautas or Taquitos - a crispy corn tortilla resembling a flute filled with shredded chicken breast with just the right amount of spice.  Tomatillo Avocado Chile Sauce - the perfect dipping sauce for flautas and freshly made totopos, tortilla chips.  Sopa de Conchitas - a tangy pasta dish made with shells, slow simmered, infused with cumin, garlic, paprika and topped with peas and carrots.  Frijoles con chorizo - a creamy pinto bean with Mexican choriao and sprinkled with queso fresco, a crumbly Mexican cheese.  Special demo of homemade corn tortillas.   

 Mexican Menu #8  A Mexican Evening.  Tex Mex Guacamole - Combine fresh avocados with the smokey flavors of roasted jalopenos, Poblanos, onions and garlic.  Queso Fresco and Chorizo fritters - crispy, tasty and addicting!  - Grilled Pineapple and Mango Chipotle Salsa - Freshly made Corn tortilla chips - Pollo Pipian - Mexico's version of pesto.  Marinated chicken breast chunks in a green pipian sauce served with warm corn tortillas.  Top with Tex Mex guacamole, grilled pineapple, and mango salsa, fresh cilantro and lime.  Aguas Frescas - fresh fruit water! 

 Thai

Thai food is internationally famous. Whether chilli-hot or comparatively blands, harmony is the guiding principle behind each dish. Thai cuisine is essentially a marriage of centuries-old Eastern and Western influences harmoniously combined into something uniquely Thai.   A proper Thai meal should consist of a soup, a curry dish with condiments, a dip with accompanying fish and vegetables. A spiced salad may replace the curry dish. The soup can also be spicy, but the curry should be replaced by non spiced items. There must be a harmony of tastes and textures within individual dishes and the entire meal.   Our meal begins with  Fresh Spring rolls with Chicken, Thai Coconut Chicken soup, and Phad Thai.  This traditional Thai noodle dish (sometimes spelled pad thai, and the "thai" sometimes capitalized) takes a large number of ingredients, agitates them in a hot wok, and produces something that tastes like phad thai and nothing else. It also tastes incomparably delicious.  Briefly, phad thai consists of rice stick noodles stir-fried with fish sauce (in Thai, nam pla) and egg, and garnished with chopped peanuts. All of these ingredients are required and the dish will not taste like phad thai without them. 

Thai cooking class Menu #2    Thai food is internationally famous. Whether chilli-hot or comparatively blands, harmony is the guiding principle behind each dish. Thai cuisine is essentially a marriage of centuries-old Eastern and Western influences harmoniously combined into something uniquely Thai.   Menu for the evening is:   APPETIZER: THAI CUCUMBER DIP WITH RICE CRACKERS  followed by:   THAI MUSELMAN CURRY WITH CHICKEN, POTATOES, AND PEANUTS with   SAUTEED CHICKEN, DRIED MUSHROOMS, AND GINGER.  A great evening with friends!    

Thai cooking class Menu #3 If your interest is simply in learning more about what goes into Thai food dishes in order to enhance your knowledge and enjoyment when dining out, don't hesitate to join us. Whatever your aspirations, whatever your level, because our classes are kept small, your individual needs will be addressed with as much attention as you require Meun:  We will start with the APPETIZER of THAI VEGETABLE DIP WITH RICE CRACKERS,  our soup is:   THAI CHICKEN COCONUT SOUP  and the entree is THAI FRIED RICE   

Thai cooking class Menu #4  Thai    menu:  APPETIZER: SWEET AND SOUR CRISPY NOODLES; GREEN ONION, RICE NOODLES, AND SHRIMP  SPICY GROUND CHICKEN SALAD: LEMONGRASS, THAI BASIL, MINT LEAVES, AND ROAST CHILI POWDER   GREEN CURRY: WITH CHICKEN, EGGPLANT, BAMBOO SHOOTS,  GREEN CURRY PASTE, AND COCONUT MILK    

   If going to Tuscany is on your bucket list then we suggest you try some of our Italian classes this summer.  Food production in Tuscany is at once art, religion, serious business and common talk.This culinary tradition has earned world acclaim. It is incredibly varied, pure, bursting with flavor.   Tuscan cooking makes full use of the region’s fantastic bounty. The genuine dishes created are as much a joy to prepare as they are to eat.

     The Tuscan Table.

here's your chance to learn how to cook a classic Tuscan dinner in Owego - and then eat it in our dinning room on the water.  Our skilled cook will take you through each step, from starter to dessert, and at the end of your fun-filled Italian cooking lesson you can take the recipes away to try them at home.  A wonderful inexpensive way to experience Tuscany without the airfare and hotel fees.  The menu for the evening is  Pan Seared Rosemary and Ascago Polenta with Roasted Tomato Sauce.  Pin Nut Crusted Fish (or Chicken)  Fresh Salad with Gorgonzola Dressing and a Chocolate Hazelnut Cake for dessert.     

Italian Boot Camp.   Be  prepared for an invigorating, inspiring and intense food experience, starting with Foccacia which is a flat oven-baked Italian bread sometimes topped with herbs or other ingredients. Next, Italian Chicken rolls stuffed with provolone and prosciutto served with a shallot white wine reduction, Asparagus Parmigiano and finish the evening with Chocolate Tiramisu.   Viva Italia!     

Italian Antipasti Part of our series, “anyone can cook” series. Every proper Italian meal begins with antipasti: an assortment of delectable small plates to awaken the appetite. Learn to make Italian standards that will impress your guests in this three-session course. You'll practice techniques for roasting and sautéing vegetables for use in classic dishes such as the Artichoke bruschetta with grilled shrimp. You'll understand what to look for when buying shrimp  and how to clean them for use in seafood antipasti.Best of all, by the end of the course you'll have the skills and the confidence to feed la famiglia in style.  Other antipasti, Prosciutto & Fontina Roulades, mini pesto pizza with oven dried tomatoes and mozzarella and strawberry white choclate mascarpone parfait. 

The Art of Gnocchi.  Italian cooking is varied and rich in all its aspects but pasta and gnocchi have a special place in its history and traditions. As Italians emigrated to different parts of the world these dishes became an integral part of many different cuisines. This hands-on class will focus on potato gnocchi.   Potato Gnoccki with 3 cheese sauce, Herbed ricotta gnocchi with tomato sauce and sweet potato gnocchi with sage brown butter sauce all for   

Holiday  in  Tuscany! The food, the landscape, the villas, the wine.  You may not be able to fly to Italy at a moment’s notice to enjoy the riches of Tuscany, but you can bring a little Tuscany to your dinner table.  Learn to prepare a traditional Tuscan meal at home. Menu: Asiago Crostini, Sausage, Bean and Fennel Soup, Chicken Marsala with Red Peppers, Spinach Pasta and Cappuccino Meringues  

A Evening in Venice is one of the most special places on earth. It is a breathtaking open-air museum, full of exquisite beauty. With its misty lagoon and gothic palaces seemingly floating on water, Venice has a certain fairy tale quality that, even for well-travelled visitors, never ceases to impress. Venice's culinary history is fascinating, as well. In the middle ages, Venice was the most important port in Europe and the key to the spice routes from the east. We will start our Evening in Venice with Pumpkin Ravioli topped with a Bechemel sauce and  Baby Portabella mushrooms.  Our next course will be Chicken with White Wine and Mushrooms seved with Artichoke hearts with garlic, olive oil and parsley.  And to finish our Venice adventure, a little "dolce" or sweet as we like to say in Italian- very light and delicious pine nut cookies.  Bring your appetite and prepare to enjoy!  

Other  Classes that you can book for your private party...

My Big Fat Greek Cooking Class  -  You don’t have to have a Greek Wedding to enjoy the joys of Greek coioking.  We start with a  Greek Appetizer Platte tzatziki-yogurt, cucumber, garlic dip, spanakopita-spinach pie - oven roasted cheese and chick pea balls.   Pastitsio (baked meat & pasta casserole) and Baked zucchini with mint.  Opa!  

Vegetarian Dinner   Let one of the highlights of the summer be your first cooking class.  And what better than this healthy, vegetarian dinner.   Cilantro Ravioli stuffed with Ricotta and mushrooms, Phyllo vegetable  pie  and Avocado, red onion and spinach salad with polenta croutons.   $39.  This class sold out in less than a week and people have been asking for us to put it on the schedule - so sign up early! 

 Lebanese   Lebanese food, for example, combines the sophistication and subtleties of European cuisines with the exotic ingredients of the Middle and Far East.   While the cuisine of Lebanon doesn't boast an entire repertoire of sauces, it focuses on herbs, spices and the freshness of ingredients; the assortment of dishes and combinations are almost limitless. The meals are full of robust, earthy flavors and, like most Mediterranean countries, much of what the Lebanese eat is dictated by the seasons.   The food of the entire Mediterranean region is a celebration of life; it is fresh, flavorful, diverse and invigorating.  Vegetarian Appetizer grape leaves, Main course of lamb & rice stuffed grape leaves, red pepper hummus, tabbouli and baklava   

 Soup for the Soul.  Nothing warms the body and soul in the fall like a good bowl of soup. Plus, they are complete one-pot meals that can be made ahead - a perfect combination for your busy schedule. Using great harvest ingredients, you’ll learn the building blocks of flavor, the cuts of meats that work best and the vegetables to use to make your soups great. We'll also teach you how to make flavorful stock, an essential component that can turn a soup from satisfactory to sublime.  Soups menu to follow. 

You don’t know Squash!  “anyone can cook” series.  Squash anyone? Don't let this vegetable's tough skin defeat you! We'll show you winning techniques to coax it from its skin, turn it into a satisfying sauce for whole grain pasta and roast it for an autumn main dish salad!  Zucchini Ribbon Salad with Pesto Vinaigrette  -  Caramelized Butternut Squash Risotto with Sage

and Spiced Chocolate Zucchini Cupcakes with Cream Cheese Frosting   

 The Second Annual Cookie Exchange   One of our most favorite holiday cooking classes. Too many holiday commitments and not enough time to bake? Don’t give up on the idea of having homemade cookies for your holiday celebrations – this class makes it easy. Spend an afternoon baking up batches of traditional holiday goodies, and leave with a great stash of treats. Sue  has a delicious lineup of all-time favorites ready for this fun and interactive class. We’ll start with a crowd-pleaser:

Sign up early this class is limited and sells out fast!