(check out our kids classes)

sauté 101

there are four things you need to know for the perfect sauté, but if we tell you here we’ll have to kill you. (grass-fed beef, spatchcock chicken, sautéed leeks, and other veggies.)

sweet & lovely (desserts!)

everything you’ve always wanted to know about chocolate, butter, and heavy cream... but were afraid to ask. we’ll make four fab seasonally-appropriate desserts. yum!


winter blues booze & schmooze*

a fun cocktail mixology class featuring warm chocolate beer cocktails, bourbon & ginger, vanilla martinis, etc., plus a special tribute to St. Patty’s Day. featuring our special guest Yannick Passemart from Slocum & Sons Wines.

prep school/winter semester

 7–9pm

all classes are $65 unless otherwise noted

and all include lots of food

please come hungry!

* this class is $80

eats shoots & leaves / plus vinaigrettes

featuring our special guest Perry Hack from Two Guys from Woodbridge with his Connecticut-grown, hydroponic microgreens and shoots.

TUESDAY  FEBRUARY 23 | POSTPONED!

7–9pm

TUESDAY  MARCH 2

7–9pm

TUESDAY  MARCH 9


saturday night fever

food for a crowd or an intimate soirée—a fabulous dinner party is easier than you think! we’ll teach you how to put the pieces together—the table, the menu, the food, and one cocktail you might not be able to live without.


springtime in paris (fabulous french fare)

coq au vin, a street food crepe appetizer from Monaco, ‘eats shoots & leaves’ salad, and poached pears with raspberry coulis for dessert..


hors d’ oeuvres in a pinch?

(it’s a cinch. beautiful bite-size food that you’ll want to make even when there’s no party.)


scrumptious brunch

oatmeal cookie granola, house-cured gravlax becomes the best eggs benedict you’ve ever had, olive oil muffins, and a frozen mimosa to finish it off.

7–9pm

TUESDAY MARCH 16

 7–9pm

TUESDAY  MARCH 23

7–9pm

TUESDAY  MARCH 30

7–9pm

TUESDAY  APRIL 6

 7–9pm

TUESDAY  APRIL 13


artichokes, leeks & fennel

we’ll take the mystery out of these versatile vegetables. we’ll steam some chokes, find the heart, make a dip, and more. we’ll use the mandolin on the fennel, and also decide whether anise is the same thing. is it? we’ll scrub a leek, and teach you some tricks for slicing, dicing, and storing.

7–9pm

TUESDAY APRIL 20