Festive Holiday Menus

All classes listed below are available 

for Private Group Classes of 6 or more. 

-No Mix and Match-

Classes are 3 hours/ 115. and 135. per person/ per class/ inclusive

CLICK HERE: Payment and Class Registration Form

The Vegetarian/ Vegan/ GF/ Thanksgiving Gourmet/ (115.) per person/ 3-hour class  
The Vegetarian/Vegan/ Gluten Free Thanksgiving menu gives you an amazing, satisfying and tasty alternative to the traditional Thanksgiving meal. Great menu throughout the fall and winter months!
Cashew-Tahini Hummus with fresh Crudities   
A blend of cashews, tahini, fresh lemon and spices w/an assortment of crisp veggies for dipping.
Quinoa Pasta with Arugula, Cherry Tomatoes, Butternut Squash and Pine nuts
Gluten free quinoa pasta with sautéed arugula, cherry tomatoes, roast butternut squash, basil, garlic, parmesan (omit for vegan) and pine nuts.
Salad Mâche with Walnut-Cider Dressing
Mixed tender baby lettuces with pomegranate and walnut oil-cider vinaigrette.
Hasselback Apples
Fanned out stuffed apples baked with a streusel of oats, brown sugar, cardamom and cinnamon topped with ice cream (or non-dairy vegan substitute).

Vegetarian Thanksgiving/ Fall-Winter Market Bounty/ (115.) per person/ 3-hour class
A fresh, farm to table, market bounty menu, perfect for a vegetarian -vegan, fall-winter dinner or a delicious Thanksgiving feast. Gluten-Free.
Acorn Squash Rings-Cremini-Arugula-Endive Salad
Baked acorn squash rings, toppled with a salad of roasted cremini mushrooms, arugula, endive, *goat cheese, currants and toasted pecans.
Organic Beet and Root Vegetable Soup
A hearty soup of fresh beets, carrots, turnips and cabbage in a vegetable broth.
Roast Brussels Sprouts and Shallots with Star Anise
Roast Brussels’ sprouts, grapefruit, caramelized shallots and star anise.
Persimmon-Pomegranate-Pear Mélange
A fresh fruit mélange of persimmon, pomegranate, pears and cardamom.
(Note: *omit cheese for vegan diet)

Autumn Vegetarian Gourmet /Vegetarian Thanksgiving (115.) per person/ 3-hour class
Another delicious gourmet Vegetarian alternative to the traditional Thanksgiving or Vegetarian Autumn-Winter fare.
Mushroom-Spinach Galette
Open-faced flaky mushroom-spinach tort with fresh thyme and shallots.
Baked Pumpkin with Root Vegetable Stew
Baked pumpkin stuffed with a roasted root vegetable-barley-chickpeas stew. Makes for a festive main dish center piece for your harvest table.
Chicory, Watercress and Cranberry Salad
Fresh chicory, watercress, hazelnut and dried cranberries with lemon-thyme dressing.
Pear-Ginger Crumble
Pear and ginger gratin laced with a cardamom-cinnamon.

Thanksgiving Dinner with all the Fixings / (135.) per person/ 3-hour class  
Your gateway to a stress-free Thanksgiving dinner with all the fixings' and easy to follow recipes. This menu is also available throughout most of the year!
Green Bean Casserole
Green bean casserole baked in a creamy mushroom sauce topped with French's’ crispy fried onions.
Roast Turkey
Butterflied golden brown roast turkey cooked in half the time!
Cranberry-Orange Relish
Sweet and tart cranberry-orange sauce.
Mashed Potatoes
Fluffy smooth, creamy mashed potatoes.
Savory Bread Stuffing
Bread stuffing with apples, chicken broth, sage, thyme, onions and celery.
Delicious do ahead chicken-turkey velouté sauce.
Pumpkin Pie with Chantilly Cream
Pumpkin pie with a perfect blend of spices, baked in flaky pie crust, w/ whipped cream.

Thanksgiving Afterwards/ (115.) per person/ 3-hour class

The perfect menu for using up leftover roast turkey, mashed potatoes, gravy and cranberry sauce, though in this class we'll make everything fresh from scratch.

Roast Beet-Green Bean and Bacon Salad

Roast beets, green beans, bacon and curly lettuce tossed in dill-mustard vinaigrette. 

Turkey Pot Pie Casseroles with Cranberry Sauce

Roast turkey, carrots, peas, onions in gravy, topped with mashed potatoes and baked to a golden brown in individual crocks. Also works great in a large family style casserole dish. Topped with cranberry sauce, it makes the perfect all-in-one dish!

Buttermilk Mashed Potatoes

Delicious fluffy mashed potatoes, with buttermilk, white pepper and a touch of nutmeg, perfect for topping off our turkey pot pies!

Apple Spice Bundt Cake

Moist and delicious-apple spice Bundt cake with royal icing.

Ristorante Alto Lombardo/ Italian Holiday Table/ (125.) per person/ 3-hour class

Casseruola di Polenta al Forno

Baked polenta casserole layered with Fontina and Grana Padano cheeses. 

Carciofi Bolliti con Vinaigrette

Globe artichokes simmered in lemon-bay-balsamic broth with lemons, mayonnaise and herbed-garlic vinaigrette.

Tacchino Brasato ai Funghi e Rosmarino

Turkey legs and thighs braised in a luscious red wine sauce with pearl onions, rosemary, thyme and porcini mushrooms. Can also be made with chicken.

Granita di Melograno 

Chilled pomegranate granita with rose water, lime juice, mint and pomegranate arils.

From Munich to Vienna with Love/ (135.) per person/ 3-hour class

“All aboard” as we take a culinary journey from Munich to Vienna creating this tantalizing, heartwarming Central European holiday feast.

Celery Root-Apple-Walnut Salad

Julienne celery root-carrot and apple salad tossed in Rémoulade sauce w/ toasted walnuts.

Schweinefilet braten (Pork Tenderloin Roast) with Rotkraut

German style pork tenderloin roast with a pearl onions, prunes, rosemary, mustard and port wine sauce along with braised sweet and sour red cabbage with caraway seeds. 


Tear drop shaped pasta-dumpling sautéed with butter and parsley.

Linzer Torte

Austrian lattice torte made with spiced pastry dough of nutmeg, cinnamon, cocoa powder, cloves, ground nuts and lemon zest baked with a layer of raspberry jam.

English Christmas Holiday Feast/ (135.) per person/ 3-hour class

Celebrate the holidays as we create this joyful English Christmas Feast!

Hearts of Romaine with Blue Cheese Dressing

Organic hearts of romaine lettuce, veggies and crumbled blue cheese dressing.

Herb Crusted Cross Rib Roast- au jus.

Herb, peppercorn and salt crusted Cross Rib Roast with Au Jus.

Roasted Root Vegetables

Parsnip, turnips and carrots roasted with garlic, butter and parsley.

Yorkshire Pudding

Puffed bread custard with pan drippings.

Sherry-Mixed Berry Trifle

Alternating layers of Sherry-soaked pound cake, mixed berries, whipped cream and pastry cream.

Irish Gastro Pub Favorites/ (125.) per person/ 3-hour class
Perfect for St. Paddy's Day or just delicious Irish Gastro Pub fare any time of the year!
Dubliner Puff Pastry Cheese Straws
Dubliner cheddar cheese puff pastry twists baked to a crispy golden brown
Irish Pub Salad
Mixed lettuces, pickled beets, hard boiled eggs, tomatoes, cucumbers and crumbled blue, drizzled with creamy tarragon dressing.
Shepherd’s Pie
A luscious simmering stew of ground beef, ground lamb, root vegetables and fresh herbs baked in a gratin dish with a golden mashed potato crust.
Ginger Stout Cake with Caramel-Whiskey Sauce
Moist ginger stout cake with a warm whiskey-caramel sauce
Half and Half (aka “Black and Tan” but term not used in Ireland today)
A tasty libation made up of equal parts Stout and Pale Ale

Scandinavian Smörgåsbord/ ($135.) per person/ 3-hour class

Cozy up to this festive Scandinavian Smörgåsbord, great for the holidays or any special occasion! 

Jansson’s Temptation / aka Jansson's Frestelse

Potato-onion-cream and anchovy gratin baked golden-brown w/ bread crumb crust.

Norwegian Stuffed Eggs w/ Caviar

Deviled eggs with sour cream, mayo and tarragon-topped off with lumpfish caviar.

Cold Cured Gravlax w/ Rye Crisp

Cured dill salmon with sweet mustard sauce and rye crisps.

Pickled Beets and Cucumbers

Roasted marinated beets and freshly pickled cucumbers. 

Swedish Meatballs

Savory ground beef and pork meatballs seasoned with allspice, nutmeg, parsley and onions with a creamy velouté sauce. 

Glög/ Spiced Mulled Wine 

Warm mulled wine w/ juniper berries, nutmeg, allspice and citrus peel.

Greek Christmas Dinner/ (135.) per person/ 3-hour class
A sumptuous Greek Holiday feast!
Greek Vegetable Soup/ Khortósoupa
Vegetable soup with celery root, bell peppers, zucchini, pastini, garbanzo beans and lemon.
Roast Savory Leg of Lamb with Oregano & Thyme/Arni me Faskomilo kai Thymari Succulent roast leg of lamb with oregano, thyme, potatoes and roast parsnips.
Grape Leaves stuffed with Goat Cheese/ Ntolmadákia
Grilled goat cheese filled grape leaves with griddled bread and arugula-olive salad.
Greek Christmas Cookies/ Kourambiedes
Buttery crumble cookies with ground almonds, anise liqueur, and powdered sugar.

A Special Valentine's Evening/ (135.) per person/ 3-hour class
Savory Veggie Bundles Wrapped in Phyllo
Flaky phyllo dough bundles filled with roasted cauliflower-zucchini-tomato-garlic-onions-mozzarella and asiago cheese served with a tomato-roast bell pepper sauce.
Puff Pastry Hearts filled with Chicken Blanquette
Puff pastry hearts filled with roasted-diced chicken breast, carrots, celery, onions, petite peas and fresh chives, bound together in a creamy velouté sauce.
Belgium Chocolate Fondue Buffet
Rich and decadent imported Belgium chocolate fondue accompanied with plump juicy strawberries, marshmallows, pound cake, pretzel bits and apple wedges.
Sparkling Wine Bar
Sparkling wine bar with Spanish Cava, Crème de Cassis and Pomegranate Juice.