Knife Photo For Cooking Class.jpg

Cooking Classes

February Cooking classes


Hearty Winter
Italian

$125

Come in and warm up with Osso Buco!  The perfect food for a cold winter day.  We will prepare a classic Italian meal and then sit down together, break bread and enjoy!  The meal will be complimented with local wine and beer.
Saturday, February 18, 1 to 4:30pm

Menu:
Arugula & Gorgonzola Salad
Osso Buco (Slow-Cooked Veal Shank)
Saffron Risotto
Tiramisu

Shinn Estate Sauvignon Blanc
Wolffer Estate Classic Red
Kelso IPA
Montauk Driftwood Ale
 


Knife Skills

$125

The most important skill in the kitchen before heading to the stove - it'll change your life! Learn to slice and dice like a pro. We discuss which knives you really need; how to hold a knife for efficiency, speed and safety; what it means to sharpen versus hone; how to use your honing steel; and a magical way to get the garlic smell off your fingers.  We'll all sit down and enjoy a light vegetarian meal afterward paired with local wine and beer!
Sunday, February 4, 11 to 1:30

Menu:
Couscous Salad with Roasted Vegetables
Provençale Stuffed Tomatoes
Caramelized Pears

Shinn Estate Sauvignon Blanc
Wolffer Estate Classic Red
Kelso IPA
Montauk Driftwood Ale

 

cooking confidence
for couples
(3 Classes)

$750 per couple

Julia Child taught us that the fundamentals are what make you a good cook.  And cooking together in the kitchen is more fun and efficient.  Whether you're learning to cook or learning to cook really well, this 3-class series will give you all the confidence you need to really enjoy cooking.  Each week focuses on one basic cooking technique: sautéing, roasting, and grilling.  We'll make sauces, practice knife skills, and arm you with lots of other basics.
Sundays: February 4, 11 & 18 3 to 6:30


Valentine's Day
Menu for Couples

$300 per couple

 

Come in with your special someone and get prepared to make the perfect meal for Valentines Day!  Chef Abby will lead you through a beautiful 3 course meal and send you home with recipes so you can stay in and cook on Valentines day!  After we cook. we'll sit down and enjoy our meal paired with local wine and beer.
Tuesday, February 6, 6:30 to 10

Menu:
Tuna Tartare
Rack of Lamb with Red Wine Sauce
Charred Brussels Sprouts and Carrots
Potatoes Gratinée
Coeurs å la Crème with Raspberry Coulis

Shinn Estate Sauvignon Blanc
Wolffer Estate Classic Red
Kelso IPA
Montauk Driftwood Ale


Valentine's cookie
decorating

$65

Come decorate edible Valentines while sipping on sparkling rosé and hot chocolate.  Students decorate 12 sugar cookies.  Wrap 'em up and leave the cleanup to us
Saturday, February 10, 12 to 2


Sushi for couples

$250 per couple

You love to eat it, now make it yourself! Learn the necessary ingredients and equipment, where to buy them and then roll, roll, roll! We focus on norimaki: uramaki, temaki, gunkan maki using vegetables, tuna, salmon and fish roe.  We'll sip on local wine, beer, and sake while we roll.
Saturday, February 10, 4 to 6:30

Menu:
Miso Soup
All the norimaki you can make
Pocky

Shinn Estate Sauvignon Blanc
Wolffer Estate Classic Red
Brooklyn Kura Sake
Kelso IPA
Montauk Driftwood Ale


Oysters & Sparkling
Brunch for couples

$200 per couple

Sip on sparkling wine, learn to shuck oysters, head to the kitchen to poach eggs and make hollandaise for Bennies, make a perfect omelette, and smoky duck fat homefries. 
Sunday, February 10, 12 to 2


Fat Tuesday
crêpes and sazeracs!

$125

Come flip with us!  We'll make a variety of savory and sweet crépes all the
while sipping our favorite drinks from NOLA.  
Crepe Favorites:
ham, gruyère & egg
spinach and mushrooms
nutella and jam
butter and sugar
Tuesday, February 13, 6:30 to 9


A Syrian Table:
Falafel, BAba Ganouj and MEzze

$125

Maram Shadeed, a Syrian chef, touted by the likes of New York Magazine as making some of the best falafel in the city, will show us her secrets.  In additional to falafel, we'll also make Tahini sauce, Baba Ganouj, Cabbage Salad, and serve them with toasted pita and pickled vegetables.  We'll finish off the meal with rice pudding.  We will sip on  Arak while we cook (we'll also have beer and wine for those of you who are not so into the Arak!)
Saturday, February 17, 3 to 6:30.


Sushi basics

$125

You love to eat it, now make it yourself! Learn the necessary ingredients and equipment, where to buy them and then roll, roll, roll! We focus on norimaki: uramaki, temaki, gunkan maki using vegetables, tuna, salmon and fish roe.  We'll sip on local wine, beer, and sake while we roll.
Sunday, February 18, 12 to 2:30

Menu:
Miso Soup
All the norimaki you can make
Pocky

Shinn Estate Sauvignon Blanc
Wolffer Estate Classic Red
Brooklyn Kura Sake
Kelso IPA
Montauk Driftwood Ale


cooking class dinner party!
Elegant French menu

$125

Join us at Camaje for a dinner party!  Cozy up, sip some wine and make a delicious French meal.  We'll prepare the meal together, and then sit down, break bread, and enjoy the fruits of our labor.  

Menu:
Seared Sea Scallops in a White Wine Cream Sauce
Crispy Duck Breast with Pomegranate Pan Sauce
Cauliflower Gratin with Bacon
Garlic - Sautéed Spinach
Crêpes Suzette

Shinn Estate Sauvignon Blanc
Wolffer Estate Classic Red
Kelso IPA
Montauk Driftwood Ale


The Secrets of Cooking Ramen at Home

$125

The depth of flavor and complexities of texture and flavor are what make ramen so alluring.  Learn how to make various broths, perfect jammy eggs, and knife skills to finely slice vegetables and garnishes.  This is not the ramen of your college dorm room, although fair warning that we do not fear MSG.  Bring on the umami!
Saturday, February 24th, 1 to 4


SHop & cook:
chinatown for fish

$150

Too shy to buy at those amazing markets in Chinatown? No more! We meet in Chinatown to buy fish and groceries, then take our purchases back to the Camaje kitchen, where you learn to fillet, then sauté, poach, bake and grill. We'll make 9 recipes in this comprehensive class. Sunday, February 25, 1 to 5


knife skills

$125

The most important skill in the kitchen before heading to the stove - it'll change your life! Learn to slice and dice like a pro. We discuss which knives you really need; how to hold a knife for efficiency, speed and safety; what it means to sharpen versus hone; how to use your honing steel; and a magical way to get the garlic smell off your fingers.  We'll all sit down and enjoy a light vegetarian meal afterward paired with local wine and beer!
Tuesday, February 27, 7 to 9

Menu:
Couscous Salad with Roasted Vegetables
Provençale Stuffed Tomatoes
Caramelized Pears

Shinn Estate Sauvignon Blanc
Wolffer Estate Classic Red
Kelso IPA
Montauk Driftwood Ale


March Cooking Classes


Cooking the classics:
coq au vin

$125

Slow cooked chicken with smokey bacon, mushrooms and lots of red wine - what could be better!  We'll focus on the techniques of stewing and braising as well as touching on knife skills and other basic cooking skills.  We'll prepare the meal together, and then sit down, break bread, and enjoy the fruits of our labor.  The meal will be complimented by local wines and beers.
Thursday, March 1, 7 to 10 

Menu:
Market Salad
Garlic Mashed Potatoes
Roasted Rainbow Carrots
Coq au Vin
Crêpes Suzette

Shinn Estate Sauvignon Blanc
Wolffer Estate Classic Red
Kelso IPA
Montauk Driftwood Ale


crépe workshop

$125

Crêpes are fun to make, versatile, and most important, delicious!  They can be made ahead to have on for a quick dinner or dessert.  We'll make Breton style savory buckwheat crêpes (aka galettes) and traditional sweet ones.  Learn how to make the battercook and flip like a pro.  It's all in the wrist!  We'll make ham & gruyerre with egg; spinach, mushroom & chèvre; Nutella & banana; and Mille Crêpe Cake.  Your meal will be complimented with local wine and beers. 
Saturday, March 3, 12 to 2:30.


asian dumplings

$125

Every culture has a version of dumplings and they are all SO delicious!  We'll make dough from scratch and create some of our favoritedumplings from Asia:  Chinese Potstickers, Tibetan Momo, Indian Samosas, Shanghai Soup Dumplings.  Your meal will be complimented by local wine and beer.
Sunday, March 4, 12 to 3:30.


Cooking the Classics:
Indian Restaurant
Favorites

$125

Spices can be scary!  We de-mystify them and teach you all you need to know to make some of those favorite things you always order when you go out.  We'll make Garlic Naan, Cauliflower Pakora, Saag Paneer, Chicken Tikka Masala, Red Lentil Daal, and Basmati Pilaf.  Your meal will be comlimented with local wine and beer.
Thursday, March 8, 7 to 10


Knife skills

$125

The most important skill in the kitchen before heading to the stove - it'll change your life! Learn to slice and dice like a pro. We discuss which knives you really need; how to hold a knife for efficiency, speed and safety; what it means to sharpen versus hone; how to use your honing steel; and a magical way to get the garlic smell off your fingers.  We'll all sit down and enjoy a light vegetarian meal afterward paired with local wine and beer!
Saturday, March 10, 12 to 2:30

Menu:
Couscous Salad with Roasted Vegetables
Provençale Stuffed Tomatoes
Caramelized Pears

Shinn Estate Sauvignon Blanc
Wolffer Estate Classic Red
Kelso IPA
Montauk Driftwood Ale

 

Sushi Basics

$125

You love to eat it, now make it yourself! Learn the necessary ingredients and equipment, where to buy them and then roll, roll, roll! We focus on norimaki: uramaki, temaki, gunkan maki using vegetables, tuna, salmon and fish roe.  We'll sip on local wine, beer, and sake while we roll.
Saturday, March 10, 4 to 6:30

Menu:
Miso Soup
All the norimaki you can make
Pocky

Shinn Estate Sauvignon Blanc
Wolffer Estate Classic Red
Brooklyn Kura Sake
Kelso IPA
Montauk Driftwood Ale


mastering the
basics:
egg cookery

$125

We are egg fanatics here at Camaje and we want you to be too!  Most people mistakenly think that cooking eggs is easy.  Nothing could be farther from the truth.  Understand whay a cast iron pan (not non-stick!!!) is your best friend when it comes to cooking these nutrition-packed lovelies.  Learn the secrets to making a perfect omelette, fried eggs, and scrambled.  We'll poach eggs and make Hollandaise sauce for bennies, and teach you how long to cook eggs in the shell for the perfect jammy egg.  We'll enjoy cappucinos, bloody mary's, and sparkling wine while we cook.
Sunday, March 11, 12 to 3:30


a taste of thai

$125

Southeast Asian spices and ingredients can be daunting - lemongrass, Kaffir lime leaves, galangal, palm sugar, fish sauce and curry paste - but no more! Make Shrimp Tom Kha Gai, Chicken Satay, Chicken Green Curry, Coconut Rice and Pad Thai.  Your meal will be comlimented with local wine and beer.

Sunday, March 11, 4 to 7:30


cooking the classics:
Osso Buco

$125

Translated as "Bone wth a Hole," Osso Buco is a veal shank slowly cooked with aromatics, wine and stock.  It's perfect for a cozy winter evening and deeply satisfying.  
Thursday, March 15, 7 to 10

Menu:
Arugula & Parmigiano Salad
Osso Buco (Slow-Cooked Veal Shank)
Risotto Alla Milanese (saffron risotto)
Ricotta Stuffed Zuchini
Assortment of pastries from Pasticceria Rocco

Shinn Estate Sauvignon Blanc
Wolffer Estate Classic Red
Kelso IPA
Montauk Driftwood Ale


st. paddy's day menu

$125

Cozy up with this menu from the Emerald Isle.  We'll make Celery Root and Watercress Soup, Lamb & Guinness Stew, Champ (Irish Mashed Potatoes with Scallions), Braised Cabbage with Bacon, Irish Soda Bread and Trifle for dessert.
Saturday, March 17, 12 to 3:30


irish whiskey and beer tasting

$65

Celebrate St. Paddy's Day away from raucous bars serving green beer and join us for a tasting of 4 Irish whiskies and 4 Irish beers.  Libations will be paired with traditional Irish nibbles.
Saturday, March 17, 5 to 7


a middle eastern table: falafel, baba ganouj and mezzo

Maram Shadeed,  a Syrian chef, touted by the likes of New York magazine as making some of the best falafel in the city, will show us her secrets. In addition to falafel, we'll also make Tahini Sauce, Baba Ganouj, and Cabbage Salad, and serve them with toasted pita and pickled vegetables. And for dessert, Syrian rice pudding. 
Sunday, March 18, 12 to 3:30

$125


cooking the classics: moroccan tagine

 

Spices can be scary! We de-mystify them and teach you all you need to know to feel as though you’re in Casablanca. We’ll make Chicken Tagine with Apricots, Fish with Charmoula, Couscous with Pistachios and Rose, Grilled Pepper Salad, Beet Salad and Carrot Salad.
Thursday, March 22, 7 to 10

 

Shop & Cook: Chinatown for Fish

$150

Too shy to buy at those amazing markets in Chinatown? No more! We meet in Chinatown to buy fish and groceries, then take our purchases back to the Camaje kitchen, where you learn to fillet, then sauté, poach, bake, and grill. We’ll then sit down to the fabulous meal we’ve made in this comprehensive class.
Saturday, March 24, 11 to 3
 

 

The Secrets of Cooking Ramen at Home


$125

The depth of flavor and complexities of texture and flavor are what make ramen so alluring. Learn how to make various broths, perfect jammy eggs, and knife skills to finely slice vegetables and garnishes. This is not the ramen of your college dorm room, although fair warning: we do not fear MSG. Bring on the umami!
Sunday, March 25, 12 to 3


moroccan table 

$125

Spices can be scary! We de-mystify them and teach you all you need to know to feel as though you’re in Casablanca. We’ll make Chicken Tagine with Apricots, Fish with Charmoula, Couscous with Pistachios and Rose, Grilled Pepper Salad, Beet Salad and Carrot Salad.
Sunday, March 25, 4 to 7
 


Join us for an evening in the south of France. You’ll think you’re in Marseille as we prepare classic Bouillabaisse. From making a rich fish broth with saffron, tomatoes and Pernod, to learning how to choose fish and seafood, poach it just so, and serve it with croutons slathered with the traditional sauce rouille. We’ll serve it with a bountiful green salad and roasted potatoes.
Thursday, March 29, 7 to 10
 

Cooking the Classics: Bouillabaisse

 

The most important skill in the kitchen before heading to the stove—it’ll change your life! Learn to slice and dice like a pro. We discuss which knives you really need; how to hold a knife for efficiency, speed and safety; what it means to sharpen versus hone; how to use your honing steel; and a magical way to get the garlic smell off your fingers. We’ll make Couscous Salad with Roasted Vegetables, Provençale Stuffed Tomatoes, and Caramelized Pears from the fruits of your labor!
Saturday, March 31, 12 to 2:30

 

Knife Skills

$125

 

You love to eat it, now make it yourself! Learn the necessary ingredients and equipment, where to buy them and then roll, roll, roll! We focus on norimaki: uramaki, temaki, gunkan maki using vegetables, tuna, salmon, and fish roe.
Saturday, March 31, 4 to 6:30
 

sushi basics

$125

 

april cooking classes


It doesn’t get much better than this, it’s an evening in Paris! We’ll make Green Salad with Warm Chèvre, Steak Frîtes, Roasted Asparagus and Chocolate Soufflé.
Thursday, April 5, 7 to 10
 

Cooking the Classics: French Bistro Menu

$125


 

Too shy to buy at those amazing markets in Chinatown? No more! We meet in Chinatown to buy fish and groceries, then take our purchases back to the Camaje kitchen, where you learn to fillet, then sauté, poach, bake, and grill. We’ll then sit down to the fabulous meal we’ve made in this comprehensive class.
Saturday, April 7, 11 to 3
 

Shop & Cook: Chinatown for Fish

$150

 

knife skills

$125

The most important skill in the kitchen before heading to the stove—it’ll change your life! Learn to slice and dice like a pro. We discuss which knives you really need; how to hold a knife for efficiency, speed and safety; what it means to sharpen versus hone; how to use your honing steel; and a magical way to get the garlic smell off your fingers. We’ll make Couscous Salad with Roasted Vegetables, Provençale Stuffed Tomatoes, and Caramelized Pears from the fruits of your labor!
Sunday, April 8, 12 to 2:30


Tapas to Tempt

Lots of delicious small plates! What better way to eat? We’ll make Albondigas, Garlic Shrimp, Chorizo in Red Wine, Sherried Mushrooms and more! It’s an evening in Spain!
Sunday, April 8, 4 to 7:30
 


Cooking the Classics: Falafel

Maram Shadeed, a Syrian chef, touted by the likes of New York magazine as making some of the best falafel in the city, will show us her secrets. In additional to falafel, we’ll also make Tahini Sauce, Baba Ganooj, Cabbage Salad, and serve them with toasted pita and pickled vegetables. And for dessert, Syrian Rice Pudding.
Thursday, April 12, 7 to 10
 


sushi for couples 

$250 per couple

You love to eat it, now make it yourself! Learn the necessary ingredients and equipment, where to buy them and then roll, roll, roll! We focus on norimaki: uramaki, temaki, gunkan maki using vegetables, tuna, salmon and fish roe.
Saturday, April 14, 1 to 3:30


Julia Child taught us that the fundamentals are what make you a good cook. And cooking together in the kitchen is more fun and efficient. Whether you're learning to cook or learning to cook really well, this 3-class series will give you all the confidence you need to really enjoy cooking. Each week focuses on one basic cooking technique: sautéing, roasting and grilling. We'll make sauces, practice knife skills and arm you with lots of other basics.
Sundays, April 15, 22, 29, 12 to 3

cooking confidence (3 classes)

$400


an itAlian menu to welcome spring

$125

We'll make Arugula Salad with Burrata, Rack of Lamb, Risoto Alla Milanese, Roasted Asparagus, and Berries with Zabaglione. Saturday, April 15, 4 to 7


Fear making risotto no more! Learn our foolproof method for creamy risotto and even how to make it ahead of time for a quick - yes, quick! - weeknight dinner. We'll make Wild Mushroom Risotto, Seafood Risotto, and Asparagus & Pea with Parmigiano Risotto. 
Thursday, April 19, 7 to 10

cooking the classics: risotto


Sushi Basics

$125

You love to eat it, now make it yourself! Learn the necessary ingredients and equipment, where to buy them and then roll, roll, roll! We focus on norimaki: uramaki, temaki, gunkan maki using vegetables, tuna, salmon, and fish roe.
Saturday, April 21, 12 to 2:30


A Mexican Menu

$125

Working with fresh and dried chilies can be daunting. Let us guide you! We’ll make Homemade Tortilla Chips, Salsa Pasilla, Salsa Verde de Tomatillos, Guacamole, Chicken Mole, and Rice & Beans. We’ll drink margaritas to whet our whistles! Ole!
Sunday, April 22, 4 to 7:30
 


Cooking the Classics: Paella a la Valenciana

$125

This is our favorite style of paella: layers of seafood, chicken and chorizo cooked with Spanish rice, saffron and aromatics. While the paella cooks, we’ll nibble on some of our favorite tapas. We’ll make our Garlic Shrimp, Pan Roasted Artichokes and Sherried Mushrooms.
Thursday, April 26, 7 to 10
 

Shop & Cook: Chinatown for Thai Ingredients

$150

Southeast Asian spices and ingredients can be daunting – lemongrass, Kaffir lime leaves, galangal, palm sugar, fish sauce and curry paste – but no more!  We’ll meet in Chinatown and shop at our favorite stores to get all the ingredients to cook Shrimp Tom Kha Gai, Chicken Green Curry, Coconut Rice, Pad Thai, and Green Papaya Salad.
Saturday, April 28, 11 to 3
 


A Vietnamese Table

We love the fresh and complex flavors of Southeast Asia. In this class we’ll focus on making Vietnamese Beef Pho including making the rich aromatic broth from scratch. We’ll round out the menu with Vegetable Summer Rolls and Pork & Shrimp Dumplings.
Sunday, April 29, 4 to 7
 


Prefer a more intimate atmosphere?  

Check out our private classes!