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• MENU IDEAS
  • Hors d’oeuvres and Wine Menu
  • A Southwest/Mexican Dinner Party
  • A Spring Fling
  • Asian Dinner Party
  • French Country Cooking
  • Meze and Small Plates
  • Specialty Children’s Classes
• SEASONAL RECIPES
  • Potato Leek Soup with Sage Hazelnut Pesto
  • Japanese Spinach and Sesame Salad
  • Pesce Spada - Seared Block Island Swordfish with a Clam and Garlic Sauce
  • Late Harvest Corn and Pancetta Pasta
  • Ruby's Spiced Nuts
  • Asian Pepper and Cabbage Slaw with a Ginger Vinaigrette
  • Beet and Goat Cheese Raviolis