Sample Classes
Classes typically run 1.5-2 hours depending on theme and number of attendees, private events are longer.
No experience required. All hands on. You will be working in teams of two. Enjoy your spoils on site, or take home.
Click on the class calendar for all full descriptions and available dates.
Hand Pulled Fresh Mozzarella, Burrata & Traditional Pesto
*The 2016 US per capita consumption of mozzarella is reported at 11.27 pounds; cheddar came in second at 9.6 pounds.
Fresh Pasta-Pappardelle, Portobello, Pancetta, Peas & Pecorino-[5Ps]
Mix, Kneed, Rest, Roll, Cut, Chop, Dice, Crisp, Sautee, Season, Boil, Shave. Eat.
Maki Your own Sushi
Unlock your inner sushi chef…and don’t worry if you don’t like fish, it’s all about the rice and roll.
Tipsy Truffles
You cannot live on wine alone, add some chocolate. Or, you cannot live on chocolate alone, add some wine. Either way is acceptable.
Three Cheese Ravioli, Sage Browned Butter
Ravioli don’t make you fat, YOU make fat ravioli!
Gnocchi Pesto
Being half Irish and half Italian, this little ridged dumpling represents the best of both worlds-PASTA MADE FROM POTATOES!!
Pizza, Pizza- Thin Crust & Deep Dish
Yeah, we all know thin crust NY pizza is the best, but we’ll make some Chicago deep dish too, because it’s still pizza.
This class is only offered in the Spring and Summer.
Paella Valenciana
Make the Spanish classic- slowly simmered goodness of rice, seafood, chicken, sausage and vegetables. Don’t forget the saffron. The perfect match to the red wines slowly aging in the barrels that surround you at wineUdesign.
Empanadas con Tres Salsa
However you feel about the border wall, I think we can all agree, that empanadas, make your kitchen great again!
Bolognese & Ravioli
Sunday sauce and easy cheesy ravioli, like grandma used to make… sort of.
Pad Thai & Summer Rolls
Thai the knot with these two dishes.
Chinese Dumplings & Fried Rice
No need for delivery, but it may take more than 10 minutes, probably 120.
N’awlins Jambalaya
You’ll go to culinary church for this lesson-The Cajun holy trinity is onions, peppers and celery. However we may add some other vegetable, so they all can Coexist.
Indian Chicken Curry & Naan Bread
Variety isn’t the spice of life…a variety of spices is the life of spice.
This endpoint has been retired
Testimonials
"I took the mozzarella and burratta class and it was amazing! Great teacher, great food.. great wine! It was such a fun night out with my boyfriend that we booked a second class with another couple. Can’t wait to go back!"
Lindsay L.
"We had a blast at the pizza making class and met nice people can’t wait to take another class!"
Laura
"Had a wonderful time, this place is a rare gem! Chef Victor is awesome and funny! His demonstrations of preparing the selected dish of the day was so easy to follow and he really makes it a fun experience! Staff is excellent and very friendly! Numerous wine tasting selections! Will definitely be back again! "
Valerie G.
"This place is really awesome! From the fun to the food to the 🍷 wine it was a great way to spend a Saturday night! "
Patrizia F.
"My wife and I did the fresh pasta class last night and could not have been happier! We’ve done cooking classes before at a few different places - this was by far the most laid-back and most fun we’ve had. The physical setting is perfect - being in the middle of an active winery sets the tone. Chef Victor was awesome - funny, unintimidating, and genuinely passionate about cooking and teaching. We met some great people during class and had fun just chatting and cooking. My wife got to sample some of Chefs homemade Sangria which I think was the highlight for her :-). We already plan to book another night and bring some friends. We come from out east and it was well worth the hour drive."
Dave P.
"We had a great time. Victor was very knowledgeable and funny. Will definitely book another class with him!"
Danielle C.
"We went with a group of 16 girls and had a fantastic time! We made empanadas. Chef walked us through it all. We ate, drank wine and had one of the best nights! We will be back for certain. Highly recommend it!"
Sam G.
"So much fun! Food was tasty and hands-on experience. The chef was friendly and funny. Great evening!"
Keith M.
"We had the best time ever! Chef/owner Victor was very accommodating as we planned and booked this only a few days before. We come from an Italian family and some were skeptical about learning how to cook our own food but not one person had nothing but NICE things to say. Everyone was sooo pleasant, welcoming and helpful. Not once did we feel rushed or not at home. It was an epic bachelorette party and we will all be back soon to take his other cooking classes. Yes, that’s how much fun we had! Words cannot express how thankful and greatful we are for all of your accommodations and help!"
Cristina B.
"We had a great time! It was so different and cool to see how sushi rolls were made and to try for ourselves! We would be back for anther class!"
Derek T.
"Informative and fun and great time! The chef was funny and personable!"
Paulo D.
The Cook’s Studio proudly uses Mercer Culinary for all its knives, apparel, and tools. A Long Island company serving the cutlery needs of chefs and culinary students for many years.
Please visit www.MercerCulinary.com for more info. Available on Amazon.