Join us for a dinner where we do all the cooking! Each month we open the doors between our classrooms and seat 40 guests for a five-course family-style spread, featuring all the ingredients we’re excited about. This winter we’re cooking an Italian American holiday feast, with each dish a contemporary spin on the delicious flavors brought from Italy to America, where they became something new, and stayed true to their roots. Pricing includes tip, a wine pairing with each savory course, and tea or coffee with dessert.

Eggplant parmesan chips with tomato jam, lemony ricotta, and crispy basil
Squid Ink Arancini with Calabrian chili and mozzarella
Housemade grissini with anchovy butter
Olive oil-poached tomatoes, marinated artichoke hearts, and pickled peppers

Seared mushroom lasagna
Tomato ragu, black pepper bechamel, basil, and Calabrian chili crisp

Porchetta with fennel pollen, chile flakes, and lemon
Cacio e pepe cranberry beans with escarole and chard

Charred Broccolini with fennel confit and caramelized meyer lemon
Green olive and hazelnut gremolata

Whipped ricotta “cannoli” with citrus lace cookies
Blood orange caramel, pistachios, and dark chocolate

The vegetarian menu will include Calabrian chili and mozzarella arancini; herb butter to replace the anchovy butter; and roasted winter squash wrapped in phyllo to replace the porchetta.

The pescatarian menu will include oven roasted branzino to replace the porchetta.

The gluten-free menu will include gluten-free crackers to replace the grissini; and seared portobello mushrooms with tomato ragu, black pepper bechamel, basil, and Calabrian chili crisp to replace the lasagna.