Cooking Workshops


If you’re not sure where to begin, try one of the following private class options on for size. In each class, we’ll thoroughly cover the equipment, methods and techniques used for each dish, along with easy-to-follow recommendations on how to adapt your newfound expertise to other meals.

Like what you see? Want to schedule a session? Contact me and we’ll get started.

Let’s start simply with a home-cooked meal that even Ina Garten would be proud to serve. In addition to mastering basic knife skills, Cooking 101 teaches the foundations of cooking, including searing, roasting, sauteing, and building pan sauces. And I’ll leave you with ideas for killer leftovers and ways to build on the techniques you’ve learned.


  • farmer’s market salad
  • one-pan roasted chicken or pork loin with fresh fruit compote
  • seasonal vegetable saute (e.g. Brussels sprouts and bacon in the fall, leeks and red potatoes for summer)

Can’t get a reservation at Minetta Tavern? Impress your crush with a steakhouse menu in more intimate surroundings. You’ll get more bang for your buck with a flavorful butcher’s cut of steak, luxurious side dishes that also teach basic knife skills, and an oozy chocolate cake that can be baked in 15 minutes—no pastry expertise necessary.


  • Caesar salad
  • bistro steak with garlic butter
  • creamy potato gratin
  • flourless chocolate cake

Why suffer through another greasy slice from the corner pizza place when it’s easier (and cheaper) than ever to make your own from scratch, with components that freeze well and come together quickly for a dinner that can hit the table in 30 minutes or less. In this class, we’ll make a foolproof recipe for at-home pizza dough, simple and flavorful marinara, and put it all together with a few variations on pizza classics.


  • pizza dough
  • quick marinara sauce
  • Margherita, Mediterranean, and Primavera pizzas

Get over your fear of pastry dough once and for all with the only pie crust recipe you’ll ever need, made even easier by the fact that it comes together in a food processor. The versatile dough for traditional sweet and savory pies as well as free-form galettes (rustic hand pies) and soft dough for French fruit and custard tarts.


  • individual veggie pot pie
  • galette with seasonal fruit filling (apple, peach, cherry)
  • pine-nut tart with lemon curd filling

Cooking for one after a long day? Don’t sacrifice taste for convenience with more takeout. These three quick meals taste better, are better for you, and make excellent leftovers for the next day’s lunch without leaving four days’ worth of extra food in the fridge. We’ll whip up each dish and I’ll provide suggestions for endless variations, helping you build a culinary repertoire that suits your tastes.


  • asian peanut noodles (with or without shrimp)
  • baked eggs in sauce
  • polenta with sausage and greens