At Ridgewood Culinary Studio, small class sizes and a playful, hands-on approach to cooking empower students of all ages to confidently make meals from scratch. In addition to teaching youngsters basic skills such as kitchen safety and how to get out of dishwashing duty, instructors inspire adult gourmands with classes on grilling, barbecuing, and other types of cuisine. Regardless of the class or age group, instructors emphasize mindful eating habits and nutritious recipes. The commercial kitchen also plays host to summer camps, birthday parties, and business-building classes.
Inside the kitchen of Marcello’s, teardrop chandeliers cast their warm gaze over copper cookware and a dining table that wraps around the stove. Here, Chef Marcello sheds light on the techniques of preparing Italian cuisine during cooking classes and private parties. In such events, up to 12 guests can sip wine while he picks recipes secretly stored in his chef’s hat and demonstrates how to assemble artful dishes, which may include risotto with chicken and spinach or pasta with fresh tomato mozzarella and basil. Although the private dining experience is the easiest way to witness Chef Marcello’s passion for sharing the cuisine of his native Italy, guests can also enjoy his dynamic entrees without front-row seats at the chef’s table. In the restaurant’s dining room, floor-to-ceiling murals depict the Tuscan countryside and ferns adorn honey-colored walls as diners anticipate hearty meals. Atop crisp white tablecloths, servers present platters of housemade pastas and veal prepared seven ways. The knowledgeable staff is also happy to recommend pairings from the vast Italian wine list.
John Gizzi and Diann Greco, the American Wine Society?certified wine judges at Make Wine With Us, teach wine aficionados to create their own wines using grapes harvested in Californian and Chilean vineyards. At the start of the nine-month process (California grapes in the fall, Chile grapes in the spring), winemakers-to-be assemble with fellow enthusiasts to learn the intricacies of the trade. Patrons learn to crush and destem grapes in a machine called a crusher-destemmer, named after the device's favorite Germanic metal band. Following the crushing process, a hydraulic press forces juice into barrels, where it shall remain until the conclusion of its sweet, sweet metamorphosis.
At the end of the nine-month period, newly minted winemakers lean on family and friends to fill, cork, and custom-label the finished product. Budding vintners then tote home their vintages to share with family, friends, and robot butlers with built-in carafes.
A mother and her teenage daughter stand at the counter side-by-side, chop, chop, chopping in unison. Neither have cooked much with vegetables before, but under the friendly guidance of experts, they find their veggie phobias fading. This is a recurring theme within The Food Evolution's kitchen, where students learn to toss their culinary insecurities into the flames and begin having fun with meal prep.
At The Food Evolution, which Diane Hoch founded in 2010, students aged 16 and older learn from professional instructors how to create healthful, tasty, preservative-free meals. Classes highlight either techniques or styles of cuisine and vary in levels of participation—from demonstration classes where students observe and take notes, to hands-on courses in which students are required to touch everything with all 10 fingers. In private nutritional-counseling sessions, Diane, a certified nutritional-health counselor, tailors advice and programs to help individuals reach their health and wellness goals.
Le Gourmet Factory is a 6,000-square-foot culinary haven, encompassing seven new professional-grade kitchens?some of which are decked out in chrome, and some cloaked in electric yellow. Though they look flashy, their main purpose is function, as they are designed with input from renowned chefs and stocked with top-of-the-line tools and Wolf and Sub-Zero appliances. Here, a team of top-notch professional chefs teaches fledgling cooks their trade in a variety of cooking classes. They lead guests in making pasta, whisking stellar sauces, and creating truffles without ever venturing into a dark and scary chocolate forest. Many classes focus on creating healthy or gluten-free eats, or cover themes such as Girls Night Out and Cooking with Dad. In addition to classes, the school hosts parties and corporate events, and the facility has an IKEA-designed lounge for relaxing before or after classes and events.
Let's Play in Italian exposes kids, young adults, and adults to the culture and language of Italy through engaging programs that range from preschool activities to conversational Italian classes. Tykes up to 8 years old sing songs, tell stories, play games, and put on puppet shows and craft fairs during afterschool programs and Mommy & Me workshops, absorbing Italian vocabulary during their formative years before gray matter turns angsty and taciturn. Parents and kids alike can expand their linguistic repertoire with colorful books, CDs, and DVDs from an online bookstore.