• Aragon 101
  • Aragon 101
  • Aragon 101
  • Aragon 101
  • Aragon 101

Upcoming Class:

Saturday, January 21st, 3pm

Chef Pablo Zitzmann

Roll up your sleeves and join us for a true Italian feast. Chef Pablo is rolling out fresh pasta and ingredients to create a special evening in the kitchen. Learn the steps of dough preparation, how to create a variety of shapes and fillings and prepare amazing sauces. Like all great Italian cooking, these recipes are based on sourcing fresh high-quality ingredients and mastering some classic techniques.

Menu: Wild Fluke Crudo with Calabrian Chilies; Handmade Pappardelle with Red Ossabaw Pork Ragout and Rainbow Chard; Winter Raviolini with Butternut Squash, Straciatella, and Cured Egg Yolk; Affogato with Fernet Gelato and Candied Feulletine

Friday, January 27th, 7pm

Chef Pablo Zitzmann

Just back from Hong Kong, Chef Pablo is steaming up a variety of traditional Chinese dim sum. Learn how to navigate the Asian grocery store, master the tricks of folding and rolling and the delicate art of balancing Asian flavors. Enliven your next dinner party with this delicious menu.


Mr. Lee’s Pork Jiaozi’s: Ground Pork, Shredded Napa Cabbage, Ginger and Garlic Chives Pot Stickers

Sui Mai: Crab and Shrimp topped with Tapioca “Caviar”

Chai Cui: Matcha Dumplings, Shitake Mushroom, Lemongrass, Spinach and Bamboo Shoots

The Angry Dumpling : Spicy Chicken Dumpling, Tamarind and Peanut Sauce, Pickled Chilies, Cilantro and Onions

Saturday, January 28th, 2pm

Chef Rafaella Sargi

This class is part of our on-going chef series, and is perfect for any one looking to take their cooking to the next level. These are technique-focused classes, dedicated to understanding the methods behind these classic French dishes. This month Chef Rafaela will be recreating a classic Coq au Vin, a must in any chef's repertoire.

Menu: Leek and Potato Soup, Coq au Vin and Roasted Pineapple with Caramel Ice Cream


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