Make it your own party.  Adults and teens can book any evening of the week or weekend and choose any class from the listing below.  Kids’ parties can be booked from 5:00 pm any evening, and on Saturday or Sunday afternoons. Gather a minimum of 6 and up to 10 people and make your booking at a discount of $5 to $10 per person.

How it works: Gather your friends and family, choose a date and check in with us to see if it is available. If so, it’s yours! Just choose from any of the offerings below and let us know. Price will be $10 off the price of the class for each adult, and as indicated in the kids and teens sections. We can bill individually or as a group.

 Contact FArniotes@gmail.com

Classes for Adults

An Antipasto Buffet - with Francesca

We’ll make a spread of hot and cold bites.  Make one at a time and serve before the meal to stimulate the appetite. Or make it a fun meal of small plates with different colors, flavors and textures.

Crostini / Bruschetta

Grilled eggplant with Tonnata Sauce

Sicilian Olive Salad

Shrimp with parsley and lemon

“Fanciful Peppers”

Radicchio with Gorgonzola

An Evening in Alsace - with Tom

In the northeast of France lies Alsace, the Germanic region of France.  It borders Germany to the north, Switzerland to the south and France to the west.  It’s food is a great combination of French and German flavors and techniques. In this class, we’ll produce a 3-course Alsatian style meal.

Tarte a l’Oignon (Alsatian Onion Tart)

Coq au Riesling (Chicken in Riesling)

Double Chocolate Pistachio French Truffles

What we’ll learn: Flavor profiles/saute, roasting and baking/pastry development.

Buy-One-Get-One-Free! Techniques and recipes that do double duty- with Francesca

We will explore variations of the same recipe as interpreted in different languages. We will prepare one batter that will allow us to make tasty Hungarian blintzes and fun and elegant French crepes – sweet or savory.

Then we will break some eggs.  We will see what’s in the fridge and make a lightning fast Italian frittata and we’ll cut up some potatoes and onions for a Spanish tortilla.  All of these are perfect for treats, brunches or light suppers. And we’ll do a little food history along the way.

 Cheese Blintzes

Crepes

Italian Frittata

Spanish Tortilla


Chicken At Its Very Best- with Tom

Chicken breasts may not create a lot of excitement among your dinner guests. But once you are introduced to these three dishes, you will say goodbye to dry, bye-bye to bland and hello to Holy-Moly-This-Is Amazing!

Parmesan Chicken

Chicken with Goat Cheese & Prosciutto Involtini

Chicken with Olives and Roasted Lemon

What we’ll learn: Proper roasting technique/flavor profile/creative sides

Ciao, Bella Roma 1 - with Francesca

The traditional dishes of the Eternal City are simple, based on fresh, locally available ingredients. They reflect the history of a city which has been continuously inhabited for more than 2500 years.  Many are unique only to Rome. In dishes which have been updated by the innovative chef, there is still respectful acknowledgment of the original version, the cultural and historical roots of the dish. In this class, we will learn the techniques for making three iconic Roman dishes.

Spaghetti alla Carbonara

It is my belief that time sometime in the mid-20th century some well-meaning US food writer “discovered”  this dish on a visit to Rome and “figured out” how to make it. Unfortunately, they were wrong and sadly that recipe persists. We will learn to make a perfectly creamy and addictive authentic dish while learning some of the fascinating theories about its origins.

Saltimbocca alla Romana

The literal translation of this dish is “jump in your mouth”! That’s how good they are! We have been boycotting veal forever due to the horrible treatment of the animals in the USA, and have only been able to enjoy it in Italy. At last there is a source of veal raised humanely, so you can learn to make and serve this truly unique and impressive main dish.

Contorni alla Romana

Romans eat vegetables of the season. Artichokes are ubiquitous from February to May and then they disappear. Depending on our season and what’s in the markets, we will prepare a vegetable Roman style.

Ciao, Bella Roma 2 - with Francesca

Enjoy making three more iconic offerings from the Eternal City. And remember that song from Willy Wonka  that said “you can even eat the dishes”?  Well, we’re doin’ it!

Short Pasta a Cacio e Pepe

We will serve up one of the most mysterious and seriously amazingly delicious pasta dishes in Rome and we’ll show off a little; we’ll make Pecorino cheese bowls to eat it out of!

Porchetta

One thing I love about Italy is all the arguing about who invented what. While we tasted our first porchetta in a hilltown in Tuscany, Rome claims to have invented it. And they do it up mighty fine. This adaptation, a roasted pork loin rolled up with herbs, gets us through the year with some of the smell and taste until we can go back again.

Contorni alla Romana

We will choose the freshest vegetable in season we can find and prepare it Roman style. If you think you don’t like vegetables, you’ll find texture and taste you never knew before.

The Contadina’s Kitchen - with Francesca

The traditional rustic meals of the Italian countryside are delicious, satisfying and super healthy.  They are also economical – in dollars, ingredients, time and equipment.  This class will teach you how to make three authentic dishes that are fun, fast and frugal meals, out of the ordinary and sure to please. Along the way, we will talk about ingredients, prepping and pantry tips, and stories of the motherland.

Pasta e Fagioli

A soup that is found all over Italy, vegetarian and nutritionally complete. Learn about dried legumes and regional cuisine of Italy.

Sausage and Peppers

Colorful and versatile – serve as a main dish or as sandwiches. Learn knife skills and all about bell peppers, including a quick bonus antipasto.

Spaghetti all’ Amatriciana

From the region of Lazio comes a stunning pasta sauce of pancetta and tomatoes.  Learn about cured meats, Italian vs Italian American cooking, and some of the saucy arguments around this dish.

The Contadina’s Kitchen 2: Pizza and Focaccia - with Francesca

Nothing says peasant food like flatbread. It has ancient roots all over the world, but I think we can agree that the Italians raised it to an art form. Pizza first came into existence in the 900’s in my family’s hometown of Gaeta, near Naples.

Learn to make an authentic Neapolitan pizza in your home oven for super fun suppers or parties. Focaccia has many variations in Italy, but we will make the most common version of “olive-oil bread”, flavored with herbs and used as an appetizer, table bread or snack. Class also includes tips on what to have on hand in your cupboard and fridge.

Neapolitan Pizza

From the flour to the simple toppings, it’s all about using top quality ingredients. We will make the sublime Pizza Margherita and then play with some toppings that might surprise you.

Focaccia

Dimples filled with herbed olive oil are the hallmark of this flatbread. We’ll make some and then use it as the basis for some antipasto bites.

The Contadina’s Kitchen 3: Beans & Greens - with Francesca


What was once simple peasant fare is now trendy and upscale. Great as appetizers (or antipasti, as we say in Italy) or side dishes—beans, greens and combinations of both are nutritious and delicious. In this class, we will explore different legumes and their uses as main dishes and party food. We will talk about different kinds of green leafy vegetables and how to prepare them as appetizers, sides and main dishes. We will also talk about prepping and pantry tips.

Crostini with Cannellini Beans

As an appetizer or part of a small-plate supper, these fun bites will disappear! We will play more variations on a theme. Bonus:  Is crostini the same as bruschetta? Let’s make some bruschetta and see!

Minestrone

A classic, hearty first course or a main dish, heavy on the vegetables that can be made with or without the addition of sausage or tiny meatballs.  A great platform for improvisation, you can use up bits of this and that or create a tasty and healthy meal when the cupboard seems to be bare. We will play variations on a theme.

Greens and Beans

My daddy’s go-to comfort food, this is a dish that can be dressed up or down to serve as a hearty side dish. Or, with some sausage, maybe a slice of focaccia or crusty bread, it becomes a main event.  Learn how to use dried beans. Learn about bitter, the “cultured, intriguing, sophisticated taste, with a dangerous side.”  (Jennifer McLagan, Bitter) What could be more fun than that?

Cooking in the Kasbah: Moroccan Cuisine - with Francesca

Moroccan food is defined by exotic spices, enticing aromas and unexpected flavor combinations. In this class we will be introduced to three dishes which add up to an elegant and extraordinary dinner.

Orange Date Salad

So fresh, you’ll want to slap it!  Bright citrus and sweet dates make a perfect starter for this meal.

Tagine of Lamb with Prunes

A heritage dish that will introduce you to the classic flavors and textures of Morocco.

Couscous

“Each granule of couscous represents a good deed,” they say in Morocco.  This fundamental Moroccan food comes with a lot of tradition and symbolism. We will start out with a basic preparation to accompany our dinner and learn a few details about its role in Moroccan cuisine.

Cooking in the Kasbah 2: More-occan Cuisine - with Francesca

This is an evening of food that is really different! It’s mouth-watering and a treat for all of the senses–even your ears! Be the first kid on your block to be able to offer your family and friends this fun food. There will be a few extra surprises tonight too!

Minty Cucumber and Tomato Salad

Refreshing and cool, with bright flavor.

Spicy Carrots

Serve this side dish at room temperature to fully appreciate the complexity of the tangy caramelized carrots and the surprise nip from the Tunisian harissa that Moroccan cooking has embraced.

Chicken B’Stila

B’Stila is a quintessential Moroccan specialty, aromatic, golden and very impressive. Savory and sweet, it is the crowning glory of a meal with its flaky outer crust dusted with sugar hiding the savory chicken mixture within.   Bismillah!

Creative Small Plates 1 - with Tom

There are times when a Small Plate menu for your dinner guests or for special family gatherings is just the right way to go.  Small plates are great for a dressed up appetizer or when you’re looking for something down-sized dinner offering.

Dishes will include:

Seared Sea Scallops with a Roasted Red Pepper Coulis.

Bed Caprese… Romas filled with a Basil stuffing, baked off and oven roasted.

Boursin, Prosciutto, Crab stuffed Grilled Portobellos.

What we’ll learn: Pan sear/sauce production/knife and equipment skills/stove-top grill/flavor profiles.

Family Mealtime 1 - with Tom

Kid friendly, adult friendly, sometimes it’s challenge.  Let’s look at fresh made, different and familiar dishes for the entire family.

Sausage and Apples

This is a really fun dish featuring sausage and Granny Smith Apples.  It produces a delicious sauce which is served with pasta.

Mac and Cheese

Leave the box on the shelf!  We’ll make ours with a fresh Bechamel and grated Cheddar.  Mac & Cheese from scratch.

Mac and Cheese…Dressed Up

Let’s have some fun with our Mac.  We’ll do a caramelized onion saute, add some roasted red pepper and some bacon.  Add that to a Bechamel with grated Cheddar and we are ready to go!

What we’ll learn: Sauces/caramelization/saute/reduction.

For the Love of Chocolate - with Tom

We all have a soft spot for sweets, and to each his own.  For me?  The combination of nuts  and chocolate are like a magnet.  And although I am far from being a Chocolatier, a couple of years ago I began playing with chocolate and oh, what fun!  And, of course, chocolate is not always in the form of candy.

Caramel Sauce

Double Chocolate Pistachio French Truffles

Molten Chocolate Lava Cake

Chipotle Dark Chocolate Tart

What we’ll learn: Classic caramel/steam bath/ganache/chocolate baking/flavor profiles/patience!

From the Fertile Crescent - with Francesca

Fragrant spice blends and fun presentation of food make this Middle Eastern menu a sure home run. Great for a special dinner or your next belly-dance party. Especially fine for when you’re bored with the same old same old. Learn about the flavors that define Middle Eastern cuisine.

Oil Cured Black Olives with Orange and Onion

A delicious and spectacularly beautiful starter in a surprising combination that works!

Dolmas

Grapevine leaves filled with rice, raisins and pine nuts.

Learn to prepare and fold these brightly flavored, savory appetizers or main dish found all over the Middle East, from Lebanon to Egypt.

Simit Kebap

Ground lamb, bulghur and pistachios on a stick.

You’ve had shish kebob, those delicious grilled morsels of marinated meat on a stick.  But let’s face it—anybody can do shish kebob!  From the humble smoky grill joints of southern Turkey comes something truly unique that your family and friends will be talking about for some time.

It's All Greek to Me (Vegetarian) - with Francesca

Here’s the class for you if you want to venture into authentic New York Greek cuisine by learning to make everybody’s favorite Greek treats: Spanakopeta and Baklava.  I’ll share some great recipes and once you try these, you’ll never go back to frozen or store-bought. And, getting there is half the fun! You needn’t be in the kitchen all alone: let friends and family help make this scrumptious appetizer and dessert. We will look at a few creative variations that expand your vegetarian repertoire.

Yiaourti Skordalia  (Yogurt Dip Appetizer)

Mezethakia, or meze for short, is something to whet the appetite. Dip into this creamy mixture with crackers or cucumber rounds to do just that, or use it as a sauce for meats.

Spanakopeta

Learn the recipe and the technique for folding these crispy, savory packets of Feta cheese and spinach. Also make a ring version and get some ideas for using the filling in other ways.

Baklava

Sweet and delicious diamonds of nut-filled pastry. Learn the secret to getting them just right. We will also make a rolled version.

Out-of-the-Box Sliders and Burgers - with Tom

This represents the best of “playing with your food” and what a fun party adventure.  Start with your choice of protein or “burger” ingredient and then add on the flavors.  What flavors?  Your choice, but this is how it works for this class.

Shrimp Sliders

Cubano style Pork Sliders

Havarti Infused Bison Burgers

What we’ll learn: Flavor, Flavor, Flavor!!!

Pork Tender Deliciousness 1 - with Tom

Pork Tenderloin is a wonderful piece of meat to work with and is so very easy to cook.  With this class, we will be creating a 3-course meal with the Tenderloin as the star.

We’ll start with an appetizer of a Grilled Shrimp Cocktail and our own Cocktail Sauce.

We’ll then move on to our Pork Tenderloin, stuffed with Sausage, Cranberries and Feta Cheese.  This will be served with sauteed Cauliflower.

We’ll end the evening with a Fruit Crisp.

What we’ll learn: Knife skills/stove top grilling/sauce production/pan sear/oven roast/stuffing procedures/dessert skills.

Pork Tender Deliciousness 2 - with Tom

In this class, we’ll wrap our Tenderloin with Bacon and again pan sear and oven finish.

We’ll precede it with a Grilled Caesar.

We’ll also make a Cherry-Cranberry sauce.  The pork will be topped with this sauce which I’ve heard described as “Christmas”!

We’ll accompany it with stove-top grilled, Herbed Asparagus.

What we’ll learn: Knife skills/stove-top grilling/sauce production/pan searing/oven roast and grilling/flavor profiles.

Roll Your Own: The Art of Pasta Making - with Francesca

In this class, we will make three different pasta doughs from scratch while learning a little history and a little science. Understand wheat and milling and about how texture of pasta works with sauces. And we will discuss how Italians regard pasta and the role that pasta dressings play in Italy vs. in the Italian-American kitchen.

Fresh spinach Tagliatelle

Colorful and packed with vitamins, this delicious bright green pasta will cook in just about three minutes. We will dress it with a seasonal sauce.

Potato Gnocchi

There’s a trick to making gnocchi light and you’ll learn it in this class. We will dress it with a light tomato basil sauce.

Ravioli

What always made Sunday dinner special?  Grandmom’s ravioli filled with creamy ricotta cheese and dressed with a fresh tomato sauce. We’ll get some ideas for seasonal fillings and sauces so you can continually amaze your family and friends.

Small Plates and Appetizers 1 - with Tom

Guests arrive and food is displayed.  What will they find at your party?  Let’s learn some fun, tasty and different presentations to impress your guests.  Bruschetta and Crostini can be pretty plain and simple, but what if we think a bit out of the box?  Perhaps it will look like this…

Shrimp Bruschetta with Garlic Chives

Truffled Mushroom Bruschetta

Mozzarella and Roasted Red Onion Crostini

Shrimp and Vegetable Crostini

What we’ll learn: Knife skills/saute/flavor profiles.

Small Plates and Appetizers 2 - with Tom

Chile-Lime Crab Salad with Avocado and Heirloom Tomatoes

This small plate salad is served as a parfait with a Jalapeno, Lime, Garlic and Honey dressing. Beautiful!

Salmon Guacamole Involtini

Smoked Salmon rolled with a Cream Cheese-Guacamole stuffing

Chorizo Stuffed Dates and Bacon

A Spanish Tapas classic… Sweet, Smoky and Savory!

What we’ll learn: Flavor profiles and plating

Suppose We Compose: Salads (Vegetarian) - with Francesca

Salads are healthy and satisfying, and can be the savory star of any meal, potluck or party.  This class is an exploration of international inspiration for salads that features six distinct styles, flavors and dressings. All are fast, fresh and tasty. We’ll practice knife skills and how to combine ingredients for maximum visual interest and taste.

Mixed Greens Salad

Iceberg and romaine are out! Healthful variety greens (and other colors) simply dressed are in!

Fresh Pickle Veggie Side

Shredded veggies that go great with grilled beef, bison, or pork.

Pasta Salad Primavera

Our go-to for “what to bring” to a gathering of friends.

Roasted Beet Salad

A wow for presentation and interesting flavors.

Ensalada Aztlan

Just like pre-Colombian moms used to make…possibly.

Quinoa Tabbouleh

High protein, gluten free, tangy and minty, and fun to eat.

Your Just Desserts - with Francesca

You won’t have to feel guilty about these sweet after dinner treats because there will only be enough for one serving each, so how much trouble can you get into? Each dessert is a mini version that’s just enough to share with your honey and then it’s back to being good!

Cheesecake

To bake or not to bake… Both are rich, creamy and not too sweet, but maybe for summertime we don’t want to turn on the oven. You can still have your cake!

Lemon Tiramisu

Inspired by our visits to Sorrento, Italy, this is an elegant, smooth and fresh tasting dessert.

Apple Tart

Fruit is good for us! This is a pretty, light and fast tart for two that will finish off your meal without weighing you down.


The Vegetarian, Vegan and Gluten Free Gourmet (V V GF)

For V, V and GF cooks and also for people who love them, cook for them, and entertain them, here is a collection of classes starring authentic, fun-to-make, great tasting vegan and gluten free dishes from around the Mediterranean. Gather up a group and enjoy these dishes from world cuisine, with big flavors, great colors and pleasing textures. Gather some peeps and book a date!

Moroccan Night (V V GF) - with Francesca

Spend a fragrant evening in North Africa, enjoying authentic dishes paired with mint tea or wine. All these dishes are genuinely vegetarian, vegan and gluten free.

Fekkous wa Matisha B’Nahna (Minty Cucumber salad)

Begin or end the meal with this tastebud tingler.

Sebha del Hdaree (Ratatouille with Dates)

Fresh summery vegetables, redolecarrotsnt with spices.

Hezzu M’chermel (Caramelized )

Serve this side dish at room temperature to fully appreciate the complexity of the tangy carrots and the surprise nip from the Tunisian harissa that Moroccan cooking has embraced.

Middle East Night (V V GF) - with Francesca

Entertaining guests? These great dinner or small plate party foods will please everyone. They just happen to be vegetarian, vegan and gluten free!  What could be easier?!

Dolmas

Grape leaves filled with something for all your tastebuds and finished off with a bright splash of lemon.

Baba Ganoush

Creamy and delicious. Use as a dip or a side.

Black Olive, Onion and Orange Salad

A surprise flavor combo and a stunning visual treat.

Mediterranean Night (Vegetarian, GF) - with Francesca

Take a little cruise around the Mediterranean with ports of call in the Pelopponese, Sicily and Cataluna. And all these authentic dishes are naturally vegetarian and gluten free!

Caponata — Sicily

Agrodolce, or sweet/sour, is a popular flavor profile in Italy. This eggplant dish is a perfect appetizer, small plate or side dish.

Tortilla Espanola — Spain

Simple and savory, the ubiquitous tortilla is a perfect snack. It plays well with a glass of wine or a craft beer.

Yemista — Greece

Peppers or tomatoes — whichever looks good at the market — stuffed with rice and other tiny treats.

Mediterranean Night for Vegetarians (Vegetarian) - with Francesca

Try these genuine dishes from Greece, Sicily and Lebanon. They make great first course, lunch or party food.

Kolokitopita — Greece

It’s almost zucchini time! Bake it in layers of crispy phyllo dough, for something really different!

Eggplant Polpette — Sicily

Betcha can’t eat just one of these little “meatballs”. Great for appetizers or as a main dish.

Tabbouleh — Middle East

Appetizer, salad or light lunch, this mixture of fresh herbs and grain is cool, refreshing and fun to eat.

The Complete Country Vegetarian (Vegetarian) - with Francesca

These authentic country dishes from Italy, France and Greece feature complete proteins for full nutrition. We will explore accompaniments that you can serve to round out a satisfying and scrumptious meal.

Tarte l oignon alsacienne (Onion Tart)

My college roommate brought this recipe back from Strasbourg after our sophomore summers abroad and I’ve been making it ever since!

Pasta e Fagioli — (Pasta and Beans)

For comfort, emergency, or feeding a crowd, this mouthwatering soup or stew is ready in a half hour and can be varied to use whatever you have at hand.

Moussaka

Okay, this dish is adapted a little, since the authentic recipe includes ground meat. But I have been making it like this for Thanksgiving and Easter ever since Cousin Jim became a vegetarian years ago.

Operation Fussy (Kid) Eater

Here are a couple of classes for the Mom or Dad who need some help getting your fussy eater to eat. Have a night out and collect some tried and true tricks while sipping wine and enjoying some big people snacks while you cook and watch.

I Have a Fussy Eater - Night Out 1 - Lunch and Dinner - with Francesca

Part hands-on and part demonstration, spend an evening with us, sipping wine and snacking on adult appetizers while collecting techniques and recipes your kids will eat!

Chicken Fingers

Improve your knife skills and home economy as we cut up a whole chicken to use for multiple meals, including good old Chicken noodle soup. We will also whip up a quick barbeque sauce for dipping.

Rainbow Spaghetti

Most kids will eat spaghetti, and here’s a way to sneak the vegetables in at the same time. Spinach, beets and acorn squash. After you get the secret ingredients in, the kids can even help make the pasta!

Real Mac and Cheese

Forget that box stuff with plastic cheese! It’s fast and easy to make your own and it smells, tastes and nourishes better.

Veggie Fritters

Summer is coming and with it a bounty or fresh veggies, like zucchini, corn, carrots and beans. Here is a fun way to serve them up.

Sweet Potato Pie

Dessert for supper? Oh yeah! Full of Vitamin A and Vitamin C

I Have a Fussy Eater - Night Out 2 - Breakfast & Snacks - with Francesca

Part hands-on and part demonstration, learn recipes and tricks to tempt your reluctant eaters to the breakfast table. If all they want to do is snack, here are meals disguised as snacks because we are smarter than toddlers and school kids!

Pancakes – whole grain and fruity

Powerballs – sweet, fiber-ful and protein -packed

Smoothies – we call it a “milk shake!”

Quick Pizzas – flat or as a roll-up and no oven needed.

Veggie Chips – Kale, beets, sweet potatoes and more.

Classes for Teens (Ages 15 and up)

Students!
College or your own place is in your future, right? Pizza and other fast foods are expensive and can really pack on the weight. Stay healthy, save your money and cook for yourself. So what if between you and your roommate you have one raggedy old frying pan and a pot? You’re a superhero! We can teach you how to have a simple and economical pantry that focuses on protein, so you lose the Freshman Fifteen, and have fun with friends in the kitchen.

Prices are per person and include drinks and recipe cards. Booking of groups of 6 to 10 is discounted $5 per person.

Real, Fast Food for Teens (Vegetarian) - with Francesca 2 hours $45

Inspired by Greek and Mediterranean cuisine, here are three more flavorful recipes that are high protein, high flavor and fun to make, eat and share with friends.

Pletzel

Here’s a crunchy chip –a variation of a 20th century treat from New York delis that will wow your friends.

Hummus

Actually this is a breakfast food in Lebanon, though we know it mostly as a party dip. It is delicious and, with pita, makes a complete protein at any meal for pennies.

Chicken Souvlaki

Marinated chunks of chicken on a stick to grill on the stove top or pop under the broiler.

Pizza Party for Teens! - with Francesca 2 hours $45

Grab a friend or three and come on in for this pizza party.  You’re in for some surprises. We’ll play with dough and creative toppings that make a great meal, snack or party. Learn to turn your oven or even an outdoor grill into a pizza oven!

Neapolitan Pizza

Try your hand at tossing dough like a real “pizzaiolo,” top it with authentic ingredients and then try some fun ideas of your own. See how fast your pizza is ready to eat.

Roman Pizza

Crunchy and chewy and topped with all kinds of deliciousness. Get creative and learn how to do as the Romans do when in Rome.

Kitchen Aid 101 - with Francesca 2 hours $45

Learn how to shop for food, get the most good nutrition and fun for your money, and save time and money. We will stock a pantry and talk about balancing meals, making something from nothing and how to entertain friends.

What you cook in this class will vary depending on season.

Learn basic cooking techniques for a variety of foods, using limited equipment. Get ideas for breakfasts, lunches and dinners and learn to eat multiple meals from one time in the kitchen.

Medi TEEN ranean Night - with Francesca 2 hours $45

Looking for something to do for a date or with a bunch of friends?  Spend an evening with somebody you like to play with, learning to cook some fun, tasty and impressive dishes that you can reproduce at home for the folks or for another group of friends. In this episode, we eat sunny Italy.

Classic Bruschetta

A few simple ingredients and here is a snack, starter or a whole meal.

Penne Arrabiata

A quick, spicy tomato sauce dresses a traditional pasta shape in this Roman favorite.

Caprilu Cookies

Lemony and gluten free

Chicken Soup for the Teenage Table - with Francesca 2 hours $45

Get ready to feed yourself when you head off to college. Learn your way around a chicken—how to cut it up and prepare 4 meals from one bird. Learn about food safety, saving time and money, nutrition and knife skills and making great food with one pot and one pan.

Chicken Soup

Start with a basic broth and turn it into a bunch of soups.

Arroz con Pollo

Silky savory chicken and rice Latin American style.

 Chicken Salad

Over greens or between slices of bread, your mouth will ask for more!

 Chicken Piccata

Boneless, skinless chicken breasts are sauteed and finishes with capers and a lemon sauce.

Kids in the Kitchen – for Kids 7 – 14

We have great ideas for kids’ parties!  Have fun, learn to cook, and eat great food!  Price includes drinks and recipe cards. Gather a bunch of friends and book a party with us.

Bookings are for a minimum of 6 and a maximum of 10. $30/person

Contact FArniotes@gmail.com

Kids in the Kitchen - PIZZA! - with Francesca 2 hours

Leave your Play-doh at home and make something really yummy while you play with some REAL dough! We will make our own pizza dough, knead it and shape it and then top it with all kinds of things! We’ll show you “pizze fritte” too, so you can have a salty or sweet snack anytime!

Kids in the Kitchen - On the Border (Vegetarian) - with Francesca 2 hours

Southwest Golden Nugget Salad

There is a rainbow of colors in this fresh salad side dish. Black beans, red tomatoes, green chili peppers, yellow corn and more.

Cheese Empanadas

Mix up the dough and filling of Mexican Cotija cheese to make these tasty baked goodies—great for snack or even a light meal.

Guacamole

Make it chunky or smooth, and have a choice of spices to play with and make it your own!

Kids in the Kitchen - From Lebanon with Love (Vegetarian) - with Francesca 2 hours

In this class, we will go into the kitchens of the Eastern Mediterranean and discover new tastes and textures the whole family will love.

Tabbouleh

Great for lunches on warm summer days, this refreshing bulghur salad is as fun to eat as it is to make.

Hummus

This popular dip can be made with the classic recipe or get jiggy with it by adding veggies and spices.

Pita Chips

Kids in the Kitchen - American Pie - with Francesca 2 hours

Chicken Fingers

We don’t eat chicken feet, but chicken fingers are deeeee-licious!  Slice, pound, and season chicken breast meat.  We can whip up some barbeque sauce for dipping, too.

Carrot and Raisin Salad

Just like Grandmom made for me when I was a young-’un!

Apple Pie

A mini- pie, just right for you and a friend — or maybe just for you! With some surprise ingredients and warm spices.