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Cooking Parties

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For 6 to 8 participants

Cooking parties are informal dinner parties held in the kitchen of the host or hostess in which the guests participate in the preparation and the cooking of their dinner under the guidance of their personal Chef for the Night.  Grocery costs are included but the students pay a combined mileage fee for service beyond 25 miles of Ramsey, NJ.  By the way, your Chef does all the shopping and arrives with the groceries for your cooking class party.

Students get preliminary instructions via a short lecture and demonstration and class commences with mise en place.  Student teams then proceed into the hands-on cooking with their Chef's direction as needed.  After class the group plates and serves their own dinner party with final questions and answers from their Chef.  Students receive printed recipes or recipe files for each course prepared.

To host your own cooking party, gather 6 to 8 friends that love good food and like to cook.   Then simply send your menu choice with the date and time you'd like to book to the  Mailbox  link and follow-up with a phone call to your Chef.  Select from one of the menu themes listed below :

Cooking Class Party Themes

Classic Italian:   Ital. Menu #1
Pesto shrimp with roasted garlic crostini
Zuppeta of Clams and Mussels
Red Snapper Livornese

Ital. Menu #2
Bruschetta di Melanzane Siciliano al fungo
Risotto Milanese
Veal Marsala

Ital. Menu #3
Homemade Minestrone
Polenta with parmigiano Reggiano
Pollo alla Cacciatore

Ital. Menu #4
Roasted peppers with mandarine and toasted pignoli
Rigatoni all'Arrabbiatta
Veal Franchese with toasted garlic broccolini

Ital. Menu #5
Fennel salad with arrugala, gorgonzola and toasted walnuts
Penne con salse rosa alla vodka
Veal Piccata with garlic spinach

Ital. Menu #6
Pasta y fagioli with pancetta
Homemade Caesar Salad
Grilled Rib-eye alla Pizzaiola with roasted potatoes

Ital. Menu #7
Homemade Chickarina soup
Portobello Risotto with white truffle oil
Pan roasted Salmon over braised fennel with basil vinaigrette

All Pasta Party:   Ital. Menu #8
Homemade Cappelacci di zucca with brown butter & Amaretto
Homemade tagliatelle con ragù alla Bolognese
Lasagne al forno con quattro formaggio e balsamella

Ital. Menu #9
Homemade Gnocchi with brown butter and sage
Spaghetti alla chitarra with Sunday gravy
Red, white and green Lasagne

Classic Mexican:   Mex. Menu #1
Shrimp cocktail in roasted habañero salsa
Crema de chile poblano
Red Snapper Veracruz

Mex. Menu #2
Guacamole de molcajete
Gazpacho
Pork loin in salsa verde

Mex. Menu #3
Grilled chipotlé shrimp
Enchiladas verdes con pollo
Arroz amarillo

Mex. Menu #4
Empanadas de platano
Spicy Crema de Pollo
Tacos de carne asada

Mex. Menu #5
Ceviche with roasted nopales
Pork tenderloin in achiote
Chipotlé rice and beans with chard

Mex. Menu #6
Grilled scallops in achiote
Black bean chilaquiles
Empanadas de mole amarillo

Mex. Menu #7
Sopa de frijoles negro
Arroz negro and arroz Mexicana con vegetales
Pan roasted salmon in pipiàn verde

All Dessert Party:   Dsrt. Menu #1
Apple Pie with hazelnuts & currants
Orange Walnut Blueberry Pie
Pumpkin Custard Pie

Dsrt. Menu #2
Low fat cheesecakes, assorted flavors
Low fat tira misu
Low fat fruit tarts

Dsrt. Menu #3
Fat free banana bread
Fat free brownies
Fat free pumpkin cheesecake

Dsrt. Menu #4
Low carb cheesecakes, assorted flavors
Low carb berry cobbler
Low carb puddings and cookies

Culinary Classes

Private or Group Instruction

More formal culinary training can be delivered in the homeowner's kitchen and is always customized to the individual's or group's level and desired pace of instruction.  Individual lessons typically last 3 hours and group lessons are limited to approximately 4 hours.  You may choose any combination of a la carte lessons, from the beginner to advanced topics according to your level of skill and interest.  Each topic has a suggested number of sessions in order to adequately cover the techniques contained in that section.  Design your own course in the culinary arts from the following topics :

BEGINNER TO INTERMEDIATE COOKING LEVEL

KNIFE SKILLS AND FOOD SAFETY

3 SESSIONS

STOCKS AND SOUPS

3 SESSIONS

CLASSICAL SAUCES

3 SESSIONS

GARDE-MANGER, HERBS AND SPICES

5 SESSIONS

VEGETABLE COOKERY

3 SESSIONS

MEAT COOKERY

4 SESSIONS

SHELLFISH AND SEAFOOD COOKERY

4 SESSIONS

PULSES, GRAINS AND BEANS

2 SESSIONS

PASTA, GNOCCHI AND RISOTTO

3 SESSIONS

TORTILLAS, EMPANADAS AND TAMALS

2 SESSIONS

ITALIAN SAUCES

3 SESSIONS

MEXICAN SAUCES AND SALSAS

3 SESSIONS

ADVANCED COOKING LEVEL

OUTDOOR GRILLING AND BARBECUE

6 SESSIONS

REGIONAL ITALIAN COOKING

6 SESSIONS

REGIONAL MEXICAN COOKING

6 SESSIONS

BAKING AND PASTRY

6 SESSIONS



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Contacts: Home: 201.236.1685    Cell: 201.403.8813

Write any general questions or comments to:   Rick@chef4thenite.com

References available by request.