Summer-fresh Greenmarket Menu

August in New York is a great time to taste and appreciate fruits and vegetables of all colors! In this Summer Cooking Intensive, foodies ages 6-11 will explore a rainbow of seasonal and locally available whole produce. Each day, we will showcase a different color of the rainbow and apply various preparations including hot, cold, sweet and savory....

Explore the unique ingredients, simple techniques and sometimes fiery recipes of Thai cooking, one of the most distinctive of Southeast Asia.  You’ll learn to cook authentic versions of some of the country’s most popular recipes, then sit down to enjoy them with beer (the drink of choice) and wines.  You’ll make:  Summer Rolls...

Who needs takeout! Join us as we create authentic Thai dishes that will please your every tastebud and impress your family and friends. We’ll put the Thai in Pad Thai, learn how to make scrumptious Pineapple Chicken Satays, roll colorful Summer Rolls and make a dipping sauce that is so amazingly good, it’ll leave you wanting more. So grab a friend,...

Nothing screams summer like a fresh watermelon! To celebrate we’re making watermelons; Watermelon Cupcakes that are based on our favorite fresh fruit. Plain old vanilla cupcakes? Bore-ring! Bring on the pink, the green and of course, the chocolate chips. Dying to know how we do it? Become a budding chef in our Kitchen as you discover all our delicious...

The depth and complexity of texture and flavor are what make pho so alluring. In this summery class we'll make Vegetable Summer Rolls, Pork & Shirmp Dumplings and Beef Pho including the rich bone broth from scratch. Che Chuoi (Vietnamese Tapioca Banana Pudding) for dessert! Local beer and wine is served with every class.  Class Price is...

Do something different for date night! In this hands-on dinner party, students will work as a group to create a family-style meal, served with wine and beer. Learn some new skills, meet new friends, and treat your boo to something special! Spring Menu:  Roasted spatchcock chicken with citrus  Chimichurri sauce Lentil and beet salad...

By far, my favorite class of the year. We’ll pour nine wines. Some from islands. Some from volcanoes. Some from volcanoes on islands. We’ll talk about why these wines are unique, what sets them apart, and how to track them down. Islands are a special habitat for growing grapes. When the vineyards hug the coast, the grapes soak up the sun by...

It's summer time, and that means, it is the perfect time to travel. This month, we're Backpacking Through Southern France.  In this class, we're taking you on a tasting tour of our favorite expressions and regions of Southern France. We're thrilled to share our favorite wines, experiences, stories, and knowledge with you! Grab your backpack,...

Who needs takeout! Join us as we create authentic Thai dishes that will please your every taste bud and impress your family and friends. We’ll put the Thai in Pad Thai, learn how to make scrumptious Pineapple Chicken Satays, roll colorful Summer Rolls and make a dipping sauce that is so amazingly good, it’ll leave you wanting more. Bring your family...

When it comes to Bordeaux, it's all about location. We’ll break down the key differences between the wines of the Left Bank and Right Bank within this renowned region. Expect rich flavors, grippy tannins, and a nuanced dive into subtle variations in this accessible and informative class. Classes are 2 hours long, including a Q&A session with...

March 24, 2019 Central Park provides a great window into the world of wild foods of early spring. It's the start of the season for wild salad greens, and we'll be finding great quantities of these weedy delicacies. Pungent field garlic is everywhere. You use the leaves like scallions or chives, and the bulbs like onions. Spicy mustard greens, such...

Learn some basics behind keeping your summer veggies and fruits year long with this preserves class 101. We'll cover pickles, jams and Krauts!

Farm Fresh and Seasonal! Finally your child can enjoy a cooking class where they learn about the basics of cooking and the importance of fresh ingredients as well. Join Chef Sylvie in smelling mint, shaping brioche, peeling rhubarb, cutting cookies and tasting new fresh fruits and vegetables. Winter Spring Summer and Fall Chef Sylvie creates a seasonal...

Fresh herbs galore, crispy vegetables, sweet and spicy seafood, and spice-ladened pho broth. The combination of flavors and textures you'll be introduced to in this class cannot be beat. Menu: Beef Pho Caramel-Braised Fish Vietnamese Summer Rolls with Shrimp with Peanut-Coconut Dipping Sauce Chicken and Cabbage Salad with Crispy Shallots and...

So many rolls, plenty of time. Learn the methods and techniques for a variety of rolls. We'll also discuss the history and where to source the varying ingredients including the distinctly different wrappers. You'll each make Sushi Rolls, Egg Rolls, Spring Rolls, and Summer Rolls. Then make some traditional dipping sauces to go accompany them-maybe...

Learn to make pasta from scratch and celebrate the fresh flavors of spring and summer. Go beyond basic fresh pasta to explore how to make restaurant style pasta dishes at home. Practice techniques and learn new recipes under the guidance of our experienced chef and enjoy generous portions of everything you make, along with wine pairings. Sample...

The grounds of Bedford Post Inn include cultivated areas, a forest, trail- and roadsides, and a swamp — all excellent places for late summer foraging, keeping us busy with lots of herbs, greens berries, and fungi. This is an especially productive place for mushrooms, especially if there's been generous amounts of rainfall beforehand. We could find...

The grounds of Bedford Post Inn include cultivated areas, a forest, trail- and roadsides, and a swamp — all excellent places for late summer foraging, keeping us busy with lots of herbs, greens berries, and fungi. This is an especially productive place for mushrooms, especially if there's been generous amounts of rainfall beforehand. We could find...

In this one of a kind class, we’ll expand our horizons beyond the studio walls and head out to explore our local Greenmarket at the Grand Army Plaza. From each student’s selections from the produce available, we’ll create an entirely unique menu under the guidance of Chef Tom Coughlan. In this class, you’l learn how to cook with creativity...

March 24, 2019 Central Park provides a great window into the world of wild foods of early spring. It's the start of the season for wild salad greens, and we'll be finding great quantities of these weedy delicacies. Pungent field garlic is everywhere. You use the leaves like scallions or chives, and the bulbs like onions. Spicy mustard greens, such...