September Recipe: Ratatouille

A Pinch of Salt

Add Flavor and Simplicity to Your Kitchen.

Ratatouille                                                                                          Serves 6

           

Ingredients:

1 eggplant, cut into 1-inch pieces

1 zucchini, sliced into ¼-inch-thick rounds

1 can of low sodium diced tomatoes

1 pint of grape or cherry tomatoes or 3-4 tomatoes

2 onions, diced

1 red bell pepper—stemmed, seeded and diced

4 fresh thyme sprigs

1 bay leaf

2 garlic cloves, minced

crushed red pepper flakes, optional

1 cup loosely packed basil leaves, torn

olive oil

Salt & pepper to taste

Directions:

1. Toss the eggplant with 1 teaspoon of the salt and allow to drain in a colander for 30 minutes. Pat dry with a paper towel and set aside.

2. In a large heavy-bottomed pot over medium-high heat, add 2 tablespoons of the olive oil. When the oil is hot add eggplant and cook, stirring often, until golden, 8 to 10 minutes, adding more oil as needed to prevent sticking. Remove eggplant and set aside in a medium bowl.

3. Add 2 more tablespoons of the olive oil to the pot and cook the zucchini until golden but not completely tender, 2 to 4 minutes. Remove and transfer to the bowl with the eggplant.

4. In the same pot heat ¼ cup of the oil over medium heat. Add onions, peppers, thyme and bay leaf.   Cook until softened, about 10 to 15 minutes.  Add garlic/red pepper flakes if using, cook for 30 seconds.  

5. Add diced tomatoes and reduce heat to medium low.  Cook for 8 to 10 minutes. Add reserved eggplant, zucchini and grape tomatoes.  Stir well.  Season with salt, cover pot and reduce the heat to low. Cook until all the vegetables have softened, 12 to 15 minutes. Remove from the heat, adjust the seasoning as needed and discard thyme and bay leaf. Top with fresh basil, serve and enjoy!

Chef Raquel Rivera-Pablo

                                                     

Raquel@apinchofsalt.com

August Recipe: Eggplant Bolognese

A Pinch of Salt

Add Flavor and Simplicity to Your Kitchen.

Eggplant Bolognese                                                                                Serves 6-8

           

Ingredients

3 cloves of garlic, thinly sliced

1 large eggplant, diced

1 Tbs. dried oregano or Italian seasoning

1 onion, minced

2 carrots, peeled and thinly chopped

1 stalk celery, thinly sliced

2 tablespoons, low sodium/no salt added tomato paste

1 (28-ounce) can of crushed or diced tomatoes

2/3 cup of whole milk or 2% milk

3 tablespoons fresh basil, roughly chopped

1 pound whole wheat or regular spaghetti

Couple of sprinkles of parmesan cheese, optional

Salt & pepper to taste

Directions:

1.      In a pan add 1 TBS. of olive oil.  Allow to warm for 2 minutes then add in garlic, cook for 30 seconds then remove garlic. 

2.      Add eggplant and oregano and cook until softened, approximately 10 minutes.  Remove from pan and place in a bowl.

3.      In the same pan, add onion, carrots, celery to the pan and cook until softened, about 10 minutes.  Add tomato paste and cooked for 3-5 minutes more. 

4.      Return eggplant to pan. Add crushed tomatoes and ½ cup of water and bring to a boil.  Lower heat and simmer pasta for approximately 20-25 minutes until thickened.  Add in 1 TBS. basil.

5.      Remove from heat and add in milk, gently stir.  Reserve sauce until ready to use.

6.      When ready to eat, bring a large pot of water to a boil.  Add 1 tbs. of salt and return to a boil.  Add pasta and cook until al dente, according to package instructions. 

7.      Drain pasta, but keep ¼ cup of the pasta water.  Add pasta to eggplant sauce and toss to coat.  If needed add a few tablespoons of pasta water to thin out sauce. Stir in cheese and remaining herbs if using. Adjust seasoning with salt and pepper as needed.  Serve immediately and enjoy.

Chef Raquel Rivera-Pablo

July Recipe: Corn Chowder

A Pinch of Salt

Add Flavor and Simplicity to Your Kitchen.

Simple Corn Chowder                                                                       Serves 6-8

           

Ingredients:

2 tbs. unsalted butter or olive oil 

1 medium onion, diced

1 clove of garlic, minced

2 russet or Idaho potatoes, scrubbed, peeled and diced

1-10oz bag of frozen cauliflower, thawed or 1 head of fresh cauliflower 

Few springs of thyme or 1 Tbs. Dried thyme

1-16oz bag of frozen sweet corn, thawed or 6 ears of corn, reserve 1/2 cup of corn 

1 box of low sodium chicken or vegetable stock or broth

Salt & pepper to taste

Directions:

1. In a large stock pot melt 2 tablespoons of butter or heat 2 tbs. of olive oil.
2. Add onion and cook until golden approximately 8 to 10 minutes over medium low heat.  Add garlic and cook for 30 seconds.
3. Next add potatoes, corn, cauliflower, thyme and chicken or vegetarian stock/broth.  If needed add enough water to just cover the vegetables.  Cook until potatoes and cauliflower are tender, approximately 25-30 minutes.
4. Carefully pour soup in batches into a blender or use an immersion blender to purée the soup.  If the soup is too thick add a bit of water, milk or broth.  Add reserved corn kernels to soup.  Adjust seasoning with salt and pepper, serve and enjoy!

Chef Notes:

You can make this completely dairy free by replacing butter with olive oil and adding water or broth to loosen the consistency of the soup if necessary. 

Helpful hint:

The cauliflower in the dish adds creaminess.  Add cauliflower the next time you make mashed potatoes from scratch!

Chef Raquel Rivera-Pablo

 

Black Rock Farmers Market Demo: Collard Greens, Lentil & Squash Soup

 

Hi Black Rock Farmers Market Visitors,

It was the perfect day for soup and a fire and the Black Rock Farmer's Market had both today! Thank you all who visited my table for a sample of my Collard Greens, Lentil & Squash Soup highlighting Sport Hill Farms Collard Greens and Delicata Squash.  I appreciate everyone's support and humbly share my recipe below.  

Collard Greens, Lentil & Squash Soup

Serves 6-8

Ingredients: 

1 carrot, peeled and diced

1 celery, thinly sliced 

1 onion, minced 

couple of sprigs of fresh thyme 

1 garlic clove, minced

1 bag of lentils 

1 bunch of collard greens, ribbed and cut into thin ribbons

1 delicata squash, peeled and cubed 

1 14oz can of your favorite crushed tomatoes

water

salt and pepper to taste 

Directions:

1. In a stock pot add 1 tbs of olive oil and sauté onion, carrot, celery and thyme.  Cook until ingredients soften and flavors develop. Approximately 10 minutes.  Then add garlic. Stir.

2. Add lentils, stir and toast for 3-4 minutes. Then add collard greens and squash. Mix well. Season with salt and fresh pepper.

3.  Add in crushed tomatoes and enough water to cover ingredients.  Cook for 40-50 minutes until lentils have softened and flavors have developed. Adjust seasoning and enjoy!

Chef Raquel

Owner/Chef A Pinch of Salt 

Hands-On Cooking Classes, Cooking Parties & Catering

Black Rock Farmer's Market Demo: Apple & Broccoli Soup

Hi Black Rock Farmers Market Visitors,

Welcome to autumn!  Today I prepared an Apple & Broccoli Soup.
A few of you were iffy about the combination, so I appreciate your willingness to trust me and try! One person in particular mentioned, "Well I like apple and I like broccoli, so let's see!"  Needless to say I was happy (and relieved) that the combo was well received.  The first spoonful was followed by "yums" "delicious" and "wows" by even the toughest of skeptics!

For those of you who don't know, every Saturday is like an an episode of Chopped.  I get to see all the beautiful ingredients that Patti of Sport Hill Farm brings from her farm and then think of something yummy to make out of it.  When thinking of what to make I think of simplicity.  I want to highlight and not mask the freshness of the veggies and fruits.  I also think of simplicity for the home cook as well.  I want people to feel confident in recreating these recipes.

Below I share with you the recipe of the strangely, delicious soup.  Remember soup is very forgiving so feel free to play with the measurements based on your preference.

Look forward to feeding you in the weeks to follow,

Raquel
Chef/Owner of A Pinch of Salt

Apple-Broccoli Soup 
Serves: 6-8

Ingredients:
1 small onion, diced
2 carrots, diced into relatively small pieces
2-3 stalks of celery, sliced thin
1 apple, McIntosh, peeled, cored and thinly sliced
1 bay leaf
few sprigs of fresh thyme
1-2 heads of broccoli, about four cups total, (if fresh blanched first, if frozen then thawed)
cold water or 1 box of vegetable stock (or broth)
salt & pepper as needed
1/4 cup of heavy cream or 2 tbs. of unsalted butter, optional

Directions:
1. In a stock pot drizzle in 1 tablespoon of olive oil.  Add onions and cook until translucent.    
Approximately 5 minutes over medium low heat.

2. Add carrots, celery, apples, bay leaf and thyme.  Cook until softened, about 15-20 minutes

3. Add in broccoli, mix through and cook for another 10 minutes to combine flavors.

4. Next add liquid (water or stock) just enough to meet the level of vegetables in pot.

5. Cook over medium heat until broccoli is softened and mixture seems to come together,
approximately 15-20 minutes.

6. Remove from heat, allow to cool slightly.  Next pour ingredients into a blender or food processor. An immersion blender is even simpler!  The soup will thicken, if too thick add more water or stock. Return soup to heat if necessary.  Otherwise proceed.

7. Adjust seasoning with salt and pepper.  Add a drizzle of cream or butter to add some richness,
serve warm and enjoy!

Black Rock Farmer's Market Demo Recipe: Eggplant-Cranberry Bean "Hummus"

Hi Black Rock Residents,

A lot of you inquired about the recipe for today's Eggplant-Cranberry Beans "Hummus" so here it goes:

Eggplant-Cranberry Bean "Hummus"

Makes 1 quart, but can easily be halved

Ingredients:

1 small Eggplant, peeled and diced 

2 pounds of Cranberry beans, shelled 

2-3 cloves Garlic, more if desired 

Extra Virgin Olive oil

Salt and pepper, to taste

Parsley, chopped, garnish

Lemon zest, garnish 

Directions:

1. In a pot add cranberry beans and cover with at least 2 inches of water.  Bring beans to a boil, then simmer for about 20 minutes.  Drain and allow to cool. 

2. Meanwhile in a sauté pan over medium-high heat add olive oil.  Add eggplant and sauté until softened, approx 15-20 minutes.  Add salt and pepper to taste.  You can also roast the eggplant.  Allow to cool.  

3.  In a food processor add cranberry beans, eggplant, garlic.  Drizzle in olive oil until you obtain consistency desired.   Adjust seasoning.  Garnish with parsley and lemon zest. Enjoy!

A Collection of Past Events

A Look at Some of Our Private Parties & Team Building Events in 2014 

A Pinch of Salt Black Rock Farmer's Market Demo Whole Wheat Pesto Pasta Recipe

 

Many of you enjoyed the pasta demoed at July’s Black Rock cooking demo so here is the recipe!  This is a synch to put together, it embodies seasonal ingredients and can transport to a picnic or bbq with no hassle.  Questions?  Email me at Raquel@apinchofsalt.com

Whole Wheat Pesto Penne w/ Zucchini, Summer Squash & Wild Arugula

Ingredients:

Pesto Sauce, preferably homemade
1 16oz box of Whole Wheat Penne
1 zucchini, diced into half moons
1 summer squash, diced into half moons
1 bunch of wild arugula
Extra Virgin Olive Oil
salt & pepper to taste

Directions:

1.       In a large pasta pot, bring water to a boil.  Add salt and then pasta.  Stir to prevent sticking.  Cook pasta al dente according to package instructions. 

2.       When pasta is ready, reserve about ½ cup of pasta water then drain completely. 

3.       While warm coat with pesto sauce.  Set aside to cool. 

4.       Meanwhile in a saute pan add about 1 Tbs. of extra virgin olive oil to pan.  Add in zucchini and squash and cook until tender, 6-8 minutes.  Remove from heat and toss in the arugula.  Mix well.

5.       Add the vegetables to the pasta and mix well.  Adjust salt & pepper or sprinkle in parmesan cheese.  Serve warm, cold or better yet room temperature!

 Not sure how to make a Nut-Free Pesto:

1.       In a food processor add 1 bunch of basil leaves, garlic cloves and drizzle in extra virgin olive oil.  Give it a whirl adding more olive oil or garlic until you get the consistency or taste you prefer.  Don’t forget a pinch of salt!

Want nuts?  Try adding almonds, pine nuts, or walnuts

Where's the cheese?  You are better off adding the cheese once the pesto is out of the food processor.  This way the cheese punch is flavorful and fresh.  The heat of the blades affects the cheese.

 

www.apinchofsalt.com

Recipe from Black Rock Farmers Market Demo 6/7/14

This summer say goodbye to bottled dressings. Homemade ones are equally delicious (if not better and definitely healthier), easy to make, uses ordinary pantry items and can be customized any which way you like!   

A vinaigrette needs 3 basic components:  an emulsifier (mustard or mayo), an acid (vinegar, citrus) and oil (extra virgin, canola, or a blend).  An easy “recipe”to remember is 1 part acid to 3 parts oil.   After this point the possibilities are endless, try adding shallots, garlic, zest or even berries!

Here is the recipe for the Maple Syrup-Balsamic Vinaigrette used to dress our Swiss Chard, Spring Lettuce, Apple & Raisin salad sampled at last week's Black Rock Farmer’s Market demo!

Maple Syrup-Balsamic Vinaigrette

1 tsp. Dijon

1 tbs. of balsamic vinegar

3 tbs. of extra-virgin olive oil

2 tsp. of maple syrup

salt & pepper to taste

Combine all ingredients in a bowl or mason jar and mix well.  Don’t forget to always taste the greens on the salad your using!

Look forward to seeing you at the next Black Rock Farmers Market demo on July 5!  

Chef Raquel 

A Taste of Fairfield & Bridgeport, CT

Now that I am a resident of Black Rock, CT--and mentally in a place where I can feel comfortable eating in establishments with Aidan--my husband and I have started branching out to neighborhood gems that are serving up great food.  True, it's a far cry from the days I could actually use two hands to eat (or use one hand as the other held a glass of wine, beer or a cocktail!) the days when my husband and I could actually engage in a full conversation without forgetting our train of thought or stopping every few bites to pop something into Aidan's mouth to prevent a flair up!  Yes, the Before Parenting (BP) days, Ah! Nonetheless, Aidan who is now 15 months--and a hop, skip and jump away from the dreaded "terrible two's" (yikes!)--is able to sit in a high chair and come join us (once all the silverware has dropped at least once, and the folded napkin is being used to secure his seat jik) making the experience a challenge, but definitely memorable!  So, the 3 Musketeers are the new "date night" and you know what I am totally ok with that!

Here are a few places we have made the efforts (making sure we have pampers, his own spoon & bowl, a toy, a bib and the other countless--but minimal things needed--which despite the fact you checked your list three hundred times you can bet your life that one of these items is bound to remain in the car or safely at home!) to visit and eat at.

Indian:

Bangalore Restaurant & Bar offers a nice variety during their lunch buffet—yes has real table cloths, but Aidan did very well to not make it a hot mess!  Aidan enjoyed the flavors and vegetarian options and the staff is very nice!

 
Vietnamese:

Pho Saigon is everything you want: authentic food (great pho!), cheap bill, a neighborhood "hole in the wall" hence gem where a baby can wail and it will be fine...ok perhaps that's pushing it, but you get the drift! 

Ramen:

Mecha Noodle Bar was a delicious, but big mistake!  While it claims to be "good for children" they are clearly referring to children who do not require a high chair as everyone sits on a bench communal-style. Trendy spot indeed with a yummy cocktail, but won’t be frequenting here.

     

Seafood:

Bridgeport Lobster & Shellfish Co is a local fish market that offers a few stools to eat up some of their fresh, classics like fish & chips.  Their lobster roll was especially buttery and delish, no mayo....hmmmm   

Brunch

Barnum Publick House was quite impressive for us as we try our best to avoid crowds.  Actually, when I noticed how packed the restaurant was I was seconds away from doing a bow face, glad we didn't.  Servers were accommodating and fellow customers were so busy chatting and enjoying the bottomless mimosas that Aidan felt right at home with his chitter chatter.

As I write this, I am proud of myself, my husband and Aidan.  We are breaking free and really making the most of being new parents who still want to live like "normal folks!"  True, we had to accept that one-on-one date nights won't be possible for a while--neither will establishments like Le Bernardin and Daniel-- but as long as we learn how best to include Aidan we can actually make these eating out experiences just as fun and special!  

A Pinch of Salt in February

Although February is the shortest month we certainly found a way of making it all fit!  The month was composed of an at-home teen cooking class upstate, a group cooking class, a neighborhood sampling event for 150 ppl in which A Pinch of Salt was a vendor and private and special sit-down dinner.  It is through these events that I am reminded of why I am a chef, the reward is endless!

A New Year, Time to Build Some Memorable Cooking Moments w/ A Pinch of Salt

Host your own private cooking party with A Pinch of Salt!

A Pinch of Salt has kicked off the new year already celebrating bachelorette, engagement, family gatherings and birthday parties!  Thank you to all the clients for allowing us to be a part of your special day.

Fall/Winter and A Pinch of Salt

Dear A Pinch of Salt Fans,

I have been adjusting to motherhood, but rest assured that I have been exercising my cooking skills.  I have taken Aidan into the kitchen and with his passion for all things new I have tested some new recipes, baked a few cakes and prepared my little guy some homemade baby food highlighting items from the farmer's market! 

I have returned to work part-time for Wellness in the Schools were I provide training to cafeteria staff and have the privilege to teach preK-8th graders the importance of making healthy eating choices!  I have also done a few cooking classes/demos at the Riverside Farmer's Market and completed two cooking series with Cooking Matters in Bridgeport, CT! 

While I have not yet returned to providing at-home classes or group cooking classes just yet, A Pinch of Salt is back on track with private cooking parties in time for holiday team building events and private celebrations.  Contact me should you wish to host your own cooking party of 8 or more. I will also be issuing gift certificates in time for the gift giving season!  And as a reminder A Pinch of Salt is now providing services in parts of Connecticut!

As always I wish you and yours a wonderful Fall/Winter Season and I look forward to touch base with you.   Any questions reach me at Raquel@apinchofsalt.com.

Happy Cooking!
Raquel  

Dear Customers,

Baby Aidan is now 5 months and I am getting back into the swing of things just in time for Spring!

At this time I won't be offering group cooking classes, but I will host Private Cooking Parties if you have at least 10 guest attending.  Simply email me at Raquel@apinchofsalt.com to set one up!  Naturally, Cooking Parties are a great way of spending time together and making any event memorable!  Also, A Pinch of Salt is using a new kitchen! (inquire within)

Gift Certificates for Private At-Home Classes are still available!

I will post again once regular group cooking classes are back in action so keep posted!

Hope to cook with you soon,
Chef Raquel

Update & Classes to Come!

Dear A Pinch of Salt Customers, 

I am very proud to announce that my husband and I welcomed our first child in December right before the holiday season! Baby Aidan is healthy and beautiful. While we are obviously running on none to little sleep, he has already proven to be a blessing.

What does this mean in terms of A Pinch of Salt cooking classes? Well I will be back to running group cooking classes and at-home classes as of this spring (hoping early April).  In the meanwhile please feel free to drop a note, purchase gift certificates, suggest themes or menus for upcoming classes or just write to say hello! 

Please know new menu ideas reflecting seasonal spring cooking & ingredients will be posted soon so check back soon!  

I hope that this announcement finds you well and that you are cooking up a storm! 

Happy Cooking, 
Raquel

ABC'S The Chew and The West Side Campaign Against Hunger

If you happened to catch ABC's The Chew this past Monday, November 5th, you may have noticed some familiar faces - West Side Campaign Against Hunger's own Chef Raquel Rivera-Pablo was with Customer Chef Graduates Martina and Ondina to talk about WSCAH, the Customer Chef Program, and learning from our customers.
Watch the episode here:
http://abc.go.com/watch/the-chew/SH55125610/VD55245237/the-chew-115

Upcoming Class Schedule

Dear Customers,

Below are a list of upcoming group hands-on cooking classes. Classes are small (approximately 12 students) as our goal is to provide you with an intimate learning environment. Please look over the classes and feel free to email any ideas for future classes or any suggestions! FYI, with advance notice we can accommodate vegetarian diets.  

To sign up please email me at Raquel@apinchofsalt.com 
Gilt Customers please provide your voucher number in the body of your email!

Note: All Details regarding classes, address, cancellations are located at the bottom of this page!

2012 Calendar of Events:


Remaining October Classes:

Please note that due to Hurricane Sandy and transportation closures  today's class is cancelled.  We hope to reschedule, new date is currently TBD, but should be posted by the end of this week.

Tuesday, Oct 30th Trick or Treat, A Halloween Menu! 6-9pm   
Come in costumes if you wish but either way join us in making: Deviled Eggs, Coffee Rubbed Ribs; Red Wine Risotto; Cauliflower, Roasted Brussels Sprouts & Sweet Potato Medley and Chocolate Molten Cake!

November Classes:

Friday, Nov 2nd Thanksgiving Side Dishes! 6-9pm--Sold Out!
Learn to make traditional Thanksgiving holiday sides: like Creamy Twice Baked Mashed Potatoes; Orange-Scented Cranberry Sauce, Cornbread Stuffing with Pecans; Roasted Brussels Sprouts with Lemon; Wild Rice Pilaf and Creamed Spinach; Carrot Cake Cookies  

Friday, Nov 9th Easy Holiday Appetizers 6-9pm--Sold Out!
Hummus & Basic Crudite Platter; Gougeres (Cheese puffs); Bacon Wrapped Dates; Caramalized Onion & Cherry Tomato Puffs, Creamy Artichoke Dip, Chicken Liver Crostinis, Sun Dried Tomato Spread 

To be placed on a Wait-list please email Raquel@apinchofsalt.com


General Information: 

Where:The Church of St. Paul St. Andrew/lower level 263 West 86TH Street; New York, NY 10024 (#1 train to 86th Street Station)

Cost: $95 per person or $175 for 2 people 

Time: Classes are approximately 3 hours start to finish (includes lesson/prep of meal & sit down dinner)

Other Info: Classes are BYOB! and Bring Your Apron!   

Wait List?  Email Raquel@apinchofsalt.com if you wish to be placed on a Wait List for any of our classes.

Cancellation & Other Policies:
*Classes without sufficient enrollment will be cancelled, all students will be notified and a full refund will be given.

*There are no refunds or credit issued when fewer than 48 hours notice from the class start date is given.

*GILT customers if you are signed up for a class and need to reschedule, a FIRM ONE WEEK NOTICE (7 DAYS) is necessary.  We wish to accommodate all our customers and anything less than a week is not enough time to make anyone on a wait list aware of the new opening!

Until then stay well and Happy Cooking!

Chef Raquel

A Pinch of Salt Ravioli Making Workshop

A Pinch of Salt Calendar of Group Classes

Dear Customers,

Below are a list of upcoming group hands-on cooking classes. Classes are small 8-10 students as our goal is to provide you with an intimate learning environment. Please look over the classes and feel free to email any ideas for future classes or any suggestions! FYI, with advance notice we can accommodate vegetarian diets with all our menus.

Dear GILT Customers:

As you know the promotion for A Pinch of Salt has been offered since mid December 2011 and the long stretch comes to an end on 6/22/2012.  As your voucher explains all classes are based on availability.  At this time ALL CLASSES are COMPLETELY BOOKED!   We appreciate your  interest and thank you for a successful run!   

Thank you all who have participated!  

2012 Calendar of Events:

June Classes:

Tuesday, June 5 French Inspired Menu 6:00-9:00pm--SOLD OUT!
Salad with Sautéed Mushrooms, Prosciutto and Arugula; Chicken with Forty Cloves with Herbed Baby Potatoes and String Beans with Pepper Medley and Orange Scented Madeleines Dipped in Chocolate!

Friday, June 8 Tapas Class! 6-9:00pm--SOLD OUT!
Menu: White Wine-Steamed Mussels with Chorizo and Fennel; Spicy Potato Bites aka Pappas Bravas; Albondigas/ Mini Meatballs in Tomato Sauce; Crusty Bread with Tomatoes & Garlic and Brussel Sprouts with Bacon

Tuesday, June 12 Eat Your Veggies Class! 6-9pm--SOLD OUT!
Mixed Greens with Roasted Pears and Caramelized Fennel; Vegetarian Lasagna, Garlic Sautéed Spinach and Creamy Cannellini Beans with Grape Tomatoes; For dessert, Warm Berries with Vanilla Ice Cream

Friday, June 15 Couples Night! 6-9pm--SOLD OUT!
Seared Shrimp with Mixed Greens; Roasted Chicken with Garlic Mashed Potatoes and Caramelized Pearl Onions; Chocolate Molten Cake with Fresh Whipped Cream

Tuesday, June 19 Italian Night 6-9pm--SOLD OUT!
Arugula with Parmesan and Lemon Vinaigrette; Homemade Ricotta Gnocchi with Tomatoes and Basil, Herbed Garlic Knots; Tiramisu

Friday, June 22 Dinner with the Children! 5-8pm--SOLD OUT!
Mac & Cheese with Fresh Bread Crumbs; Spaghetti & Meatballs; Garlic Bread with Fresh Herbs; Berry Fools for Dessert!

Tuesday, June 26 6-9pm TBD


Where:The Church of St. Paul & St. Andrew, basement level 263 West 86TH Street; New York, NY 10024 (#1 train to 86th Street Station)


Cost: $95 per person or $175 for 2 people, BYOB!

Please Mention Any Discount Prior to Reserving!
Cancellation & Other Policies:
*Classes without sufficient enrollment will be cancelled, all students will be notified and a full refund will be given.

*There are no refunds or credit issued when fewer than 48 hours notice from the class start date is given.

Until then stay well and Happy Cooking!

Chef Raquel

Yesterday's No Tex Mex here Cooking Class!

Making Corn Tortillas from Scratch!

Sitting down to enjoy our Mexican feast!