JOIN OUR TEAM OF CULINARY EXPERTS AS THEY SHARE THEIR FAVORITE RECIPES AND TECHNIQUES IN THESE COMMUNITY STYLE COOKING CLASSES

Each class will include the following:

  • Community Style Cooking Class
  • 6:00 PM - 8:30 pm
  • Price includes wine pairing, craft cocktails, hot and cold beverages
  • 2.5 hour culinary experience, includes hands-on cooking class of three dishes; sample and enjoy up to six dishes and leave with a recipe booklet.
  • Each cooking class will be held by one of the talented Sous Chef's of Executive Chef, Gian Nicola Colucci.
  • Cost: USD 140 per person
  • Please call 314-881-5759 to make a reservation today.

 

OCTOBER 2 - FROM PIEDMONT TO VENICE

Ciao! We're touring Northern Italy, enjoying the best cuisine the region has to offer. Learn how to prepare and salt beef tartare, braze Veal Milanese, prepare a mouth-watering risotto and conclude with the main attraction: Zuppa de Pesce. Depart on a sweet note, preparing Tiramisu in the pastry kitchen with Pasty Chef, Saul Juarez.

 

OCTOBER 9 - DATE NIGHT IN PARIS

Bon voyage! We'll be jetting to Paris for an evening of fine dining in the City of Love. The evening will begin with a nice glass of Champagne and small bites. Guests will learn how to prepare Parisian favorites that include a cheese fondue, Bouillabaisse soup with fresh herbs, Wellington filet, Croquembouche and eclairs. French Bordeaux will be poured throughout the evening.

 

OCTOBER 16 – KNIFE SKILLS: A–Z

The first step to a great meal starts with great knife skills. Learn how to choose the right knives, how to care for them and proper cutting techniques--without cutting yourself! Developing the proper techniques is a sure and easy way to increase efficiency when preparing a delicious meal. Peel, carve, chop and spiralize your favorite fruits, vegetables and cuts of meat. Are you ready to learn a new skill set?

 

OCTOBER 23 – SPANISH CLASSICS: PAELLA, TAPPAS AND SANGRIA

Cue the flamenco dancers and steel guitars! We're in a Spanish state-of-mind. Learn how to bring the vibrant flavors of traditional paella and tapas stateside. This hands-on class will begin with a quick introduction on common spices before diving into the preparation of making savory tapas to quench early signs of hunger. Guests will also nosh on Manchego, Mahon and other Spanish cheeses while learning the fundamentals of making a great sangria and preparing for the main attraction: paella. Grilled seafood, smoked meats, and bomba rice are a few of the ingredients that will be added to this pan of love.

 

OCTOBER 30 – GLUTEN FREE, PALEO AND VEGAN

Embrace healthy living with fresh ingredients and recipes that will have you asking for more. This class will start with tasty bite-sized appetizers, like grilled vegetable tacos with cashew cream, and move into grain-free main courses (meat and vegetable centric for gluten-free and Paleo). Fresh-squeezed juices will be served throughout the class to nourish the mind and body. The class will end on a sweet note – vegan desserts – so good you won't even know we skipped the dairy!

 

NOVEMBER 6 – FRESH CATCH: MEDITERRANEAN SEAFOOD

Chef Colucci will take guests on a tour of the Mediterranean, exploring the influences of Italy, Greece, Turkey and Tunisia. Grill it, sear it, or steam it! Pour a glass of Sauvignon Blanc and learn how to season and cook choice cuts of fresh fish and seafood. Enjoy tapas garnished with fresh herbs and tzatziki, hummus made with Italian olive oil and Greek olives, and vegetables roasted with spices from Turkey. Guests will depart on a sweet note with a sips of Chef Colucci's house-made Limoncello.

 

NOVEMBER 13 – A THANKSGIVING DAY FEAST

Learn how to prepare a fantastic Thanksgiving Day spread that will have guests feasting to their hearts' content. This interactive class will focus on preparing a Thanksgiving Day meal from start to finish and complete with a mini-course on place settings, serving family-style, brining a turkey and baking pies. Bring your appetite as traditional Thanksgiving Day favorites will be served all evening long. Recommendations on wine pairing will also be available.

 

NOVEMBER 20 – EXPAND YOUR SENSES: APHRODISIAC CUISINE

Did that caviar make your heart flutter? Tease the senses with this interactive class that explores the connection between science and emotion. There are certain ingredients dating back to the Roman Empire that have long been called aphrodisiacs. Enjoy
traditional favorites like oysters and fondue and learn how to pair new favorites like chocolate with smoked chilies and Tahitian vanilla beans with a cardamom creme souffle. Why not enjoy foods that inspire the feeling of love?

 

NOVEMBER 27 – BUTCHER SHOP

Calling all aspiring butchers and home chefs! This professional class will include a hands-on tutorial in butchering knife skills, animal anatomy and the art of a great marinade. Learn how to select and prepare choice cuts of meat with the help of a local butcher before braising and marinating. Cut and season steaks, carpaccio, tartare, and conclude with learning how to make the perfect hamburger.

 

DECEMBER 4 – PRESERVE YOUR SECRETS IN A MASON JAR

Learn how to prepare and preserve giardiniera, pasta sauce, and your favorite fall produce. This hands-on class will feature easy techniques for pickling and preserving favorite fruits and vegetable for sauces, marinades and jams. Chef Colucci will also share his famous Limoncello recipe!

 

DECEMBER 11 – THE PERFECT CHRISTMAS DINNER

Tis' the season to eat, drink and entertain. This class will begin with a brief tutorial in table place setting and decor before moving into the cooking portion of the class. There will be an emphasis on family-style dining beginning with appetizers, traditional favorites such a turkey, lamb and festive sides. The evening will conclude with an elegant dessert station demonstration that will have guests wanting to linger around the table.

 

PICCOLO CHEF - KIDS COOKING CLASS

  • Recommended Ages: 6-12
  • Sundays October 9th, November 13th, December 4th
  • 60 min cooking class, includes kids menu and beverages
  • Topic: Basic Kids Cooking Skills / Where does our food come from?
  • Cost: USD 50 per child
  • Please call 314-881-5759 to make a reservation today.