Sep 26 2017

Casa Belvedere – New York City s Premier Italian Cultural Campus #culinary #programs #in #new #york


Cooking Program

Testimonia​ls I attended a cooking class for sauces at Casa Belvedere and I just wanted to thank you for a lovely evening. This was my first visit toCasa Belvedere and the instructor was a welcoming and knowledgeable hostess and the setting was intimate and inviting. The class was great,I had such fun and learned quite a lot. I have made Pasta Primavera several times since and everyone loves it (Pesto is next). Just wanted to let you know how much I enjoyed the evening and I am looking forward to taking more classes in the future.”Thanks again. -Prudy Parascondola

Casa Belvedere “In Cucina” Culinary Classes Casa Belvedere offers recreational and educational culinary classes. Our skilled team of instructors have a wide range of classes to offer adults and children. Daytime and evening classes are available. Held in our state-of-the-art CUCINA COLAVITA kitchen, participants will expand their skills, learn new techniques and gain confidence in the kitchen. There’s something for everyone, from the novice to the more experienced home chef, from traditional and regional Italian dishes to innovative variations on everyday and essential meals, from “hands on” to demonstrative. Students may buy individual classes or purchase a group of classes. Consider signing up with a friend or family member and share in the fun and learning together.

Pricing, Registration and Payment: Children’s Class and Adult Class rates vary. Consult the class listings below. (Minimum number of students per class required as indicated)



We also offer Private Cooking Parties Gift Certificates.

Group classes are fun for students of all ages. Great for a small company outing or team-building activity, celebrations of all kinds, Girl Boy Scout Troops, Mom s Night Out, etc. Call for more information.

Registration and payments accepted by phone, online or in person. To register and pay online, click the “Donate Now” button above, complete the form, and please indicate in the comments box your selected classes.

NOTE. For all classes, please notify us if there are any food allergies or dietary restrictions present. Children s classes are drop-off only. Parking is available on site or at the lot directly across the street at Notre Dame Academy.

ADULT Classes. Listed Below

Upcoming Adult Classes

$85 per person (unless otherwise noted)

6/6: A Trip to the Isle of Capri

6/20: Summer in Sicily

6/27: Cream puffs, Eclairs, Custard, Profiterols

7/11: Twist on Pretzels

7/18: Italian Summer Salads

8/8: Porchetta The Indoor Barbecue

8/15: Summer Fruit Desserts

Lesson plans are based on product availability and market prices.

KIDS Classes. Listed Below

Monday Afternoons from 3:45 5:15 PM or as per schedule. For ages 7+. Drop-Off Only. There is a 10 student minimum enrollment required to hold each class.

Upcoming Kids Classes

On these Mondays from 3:45 5:15 PM

$35 per person (unless otherwise noted)

Kids classes are drop off. But parents/guardians are welcome to pay to participate with their child.

6/5: RICE BALLS Plain Filled

6/12: Roll your own SUSHI

6/19: PIZZA On the Grill

7/17: Homemade Summer ICE CREAM

7/24: All About COCONUT

8/7: Make your own Pudding Cups!

8/14: Grandma Pie PIZZA

8/21: CUPCAKES Filled Fancy

8/28: GNOCCHI New flavors colors

Gina’s background in cooking is based on the classic Italian kitchen.Today a mother of four, living on Staten Island, she is constantly looking to serve the classics with a new twist, but still maintaining the integrity of the dish making classic dishes, by using natural, fresh ingredients that are in season and that spark flavor in every bite.We will cover be basics. Anyone who enjoys cooking will be able to develop skills to recreating any dish.Teaching and cooking are a natural combination.

BioJudy Serra Lieberman has been active in and around the food and hospitality business for many years. She took her professional chef s training at the New York Restaurant School and spent time in restaurants in Manhattan, France, and Italy, before launching her own catering projects in NYC. Those successes led her to write THE COMPLETE OFF-PREMISE CATERER, the first book of its kind to outline that career for professionals. She has continued to write on food and beverage for other industry journals. But it is her Italian family background that always shows through. My most valuable lessons in the kitchen were learned from my grandparents, parents, and assorted passionate relatives and friends all tasting and debating…. gardening and gathering and arguing over the best sauce, the perfect pasta, just the right wine those happy noises, tastes, and aromas linger in my mind today. Her Italian heritage of cooking and sharing recently found a home at Decker Farm, where, along with Chef Cavagnaro, she enjoyed sharing authentic farm to table feasts with devoted locals. And she is particularly happy to share her stories and recipes with new friends and students at Casa Belvedere.Mediterranean Cooking at Lunch Sessions that will address the principles of the Mediterranean diet, with an emphasis on making choices at the market, ease of preparation, freshness, bright flavors, and the ability to adapt recipes to family tastes, budget, and time.Here are some of the recipes proposed. Starters might include: • Dandelion and Fava Bean Salad with Citrus Vinaigrette • Shaved Tender Artichokes with Parmigiano curls, Balsamic glaze Roasted Asparagus Spring Onions Entrees might include: • Clams Mussels in Herbs Wine • Halibut in Cartoccio with Roasted Lemon • Prosecco Risotto with Baby Peas • Strata of Leeks, Potatoes, and Mushrooms Desserts might include: • Cappuccino Panna Cotta • Strawberry Crostada • Individual Tiramisu

Bio David Cavagnaro brings an eclectic background to the kitchen table. He crafts assorted cheeses, makes wine and vinegar, sausages, bread and an extensive range of baked goods. His specialties include soups and stocks. And he is also an excellent instructor on topics such as raising one s own chickens, rabbits and bees, making soap and macerated spirits such as limoncello and anisette. The skills and knowledge come from David s experience as a restaurant owner on Staten Island, as the resident farmer and executive chef at Decker Farm in New Springville and as a seasoned veteran of the food service business.

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