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          Cooking Class

          Cancellation Policy  |  Download Full Schedule
           
          • My Crabby Valentine
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            My Crabby Valentine

            Friday, February 15th, 7pm

            Chef Aaron Drielinger

            v

            Aragon 101

            My Crabby Valentine

            $ 105.00

            Sold out

            Friday, February 15th, 7pm

            Nothing says love like a delicious date night with some favorites from the sea. Dive in as we prepare a flavorful meal full of passion and fun.

            Menu: Classic Lobster Bisque, Crab Cakes with a Smoky Onion Remoulade & Jicama Salad, Crunchy Soft-Shell Crabs with Grilled Corn Ho Cakes, Old Fashioned Peach Cobbler

            Chef Aaron Drielinger

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          • Homemade Gnocchi 101
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            Homemade Gnocchi 101

            Tuesday, February 19th, 7pm

            Chef Pablo Zitzman

            v

            Aragon 101

            Homemade Gnocchi 101

            $ 85.00

            Sold out

            Tuesday, February 19th, 7pm

            Roll up your sleeves and join us for a night of homemade Italian favorites with Chef Pablo. We’re making classic dishes with a fresh and light touch.

            Menu:  Burrata Salad; Gnocchi with Butternut Squash and Parmigiano-Reggiano; Chorizo Stuffed Agnolotti, Corn, Saffron and Chives Pannacotta and Honey Comb

            Chef Pablo Zitzman

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          • Pho Sho'
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            Pho Sho'

            Tuesday, February 26th, 7pm

            Chef Pablo Zitzman

            v

            Aragon 101

            Pho Sho'

            $ 85.00

            Sold out

            Tuesday, February 26th, 7pm

            Come along as we embark on a culinary adventure through Vietnam. Learn the techniques behind making fresh and classic Vietnamese food, including not only pho but a number of rich broths with a variety of dishes.

            Menu:  
            Rib Eye Tataki: Nuoc Cham Vinnaigrette, Crunchy Shallots and Garlic, Sweet Soy and Kaffir Lime
            Roasted Whole Cauliflower: Fish Sauce Caramel, Labneh, Candied Ginger and Lemongrass
            Beef Pho: Aromatic Broth and Shaved Beef, Accounterments and Noodles
            Cold Noodle Salad: Vermicelli Noodle Salad with Shrimp and Sweet and Sour Sauce
            Milk Iced Tea Gelato, Tapioca and Coconut

            Chef Pablo Zitzman

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          • Breakfast in the Middle East
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            Breakfast in the Middle East

            Saturday, March 2nd, 11am

            Chef Aaron Drielinger

            v

            Aragon 101

            Breakfast in the Middle East

            $ 85.00

            Saturday, March 2nd, 11am

            Wake up and smell the shakshuka! You will learn how to create a few classic Middle East dishes as part of a savory brunch menu. In addition to being downright delicious, this menu is vegetarian friendly.

            Menu: Israeli Shakshuka, Babka French Toast, Flambé Greek Kefalogravaria Cheese, Fresh Ground Quinoa Falafel, Pickled Veggies, Fresh Pita Bread & Baba Ghanoush

            Chef Aaron Drielinger

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          • Mardi Gras
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            Mardi Gras

            Tuesday, March 5th, 7PM

            Chef Aaron Drielinger

            v

            Aragon 101

            Mardi Gras

            $ 85.00

            Tuesday, March 5th, 7PM

            Grab your beads, and join us in the Big Easy! This class features a quintessential NOLA dinner with a number of Creole classics that made N’awlins a supreme culinary capital. This soulful menu adapts some of New Orleans’ greatest hits.

            Menu: Mini Oyster Po'Boy, Bag of Prawns boiled in a Zesty Lemon Pepper Sauce, Cajun Chicken and Andouille Sausage Jambalaya, Homemade Beignets

            Chef Aaron Drielinger

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          • Curry 101
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            Curry 101

            Tuesday, March 12th, 7pm

            Chef Pablo Zitzman

            v

            Aragon 101

            Curry 101

            $ 85.00

            Tuesday, March 12th, 7pm

            There is nothing more delicious or intensely satisfying than a flavorful curry. We are exploring the world of this ubiquitous spice, with a thorough study in the different curries from around the globe paired with meats and veggies.

            Menu: Vietnamese Curry, Japanese Curry, Chinese Curry, Thai Curry, Refreshing Indian Spiced Dessert

            Chef Pablo Zitzman

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          • Spring Brunch + Booze
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            _cooking-classes _facebook-product-feed Only 2 SPACES LEFT

            Spring Brunch + Booze

            Sunday, March 17th, 11am

            Chef Pablo Zitzmann

            v

            Aragon 101

            Spring Brunch + Booze

            $ 85.00

            Sunday, March 17th, 11am

            We’re combining two of the best thing in this world our for an unforgettable morning of delicious fun. Bring a hardy appetite and a forgiving liver to round-up of morning favorites.

            Menu
            Sake Mimosas
            Strawberry Toast, House Made Ricotta, Smoked Stout Sugar
            Maple and Bourbon French Toast, Knausberry Farms Compote
            Whiskey Dry Aged Ribeye and Eggs, Bearnaise 
            Eggs Benedict, Hollandaise and Whiskey Cured Bacon

             

            Chef Pablo Zitzmann

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          • La Vie en Rosé
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            La Vie en Rosé

            Friday, March 29th, 7pm

            Chef Aaron Drielinger

            v

            Aragon 101

            La Vie en Rosé

            $ 85.00

            Friday, March 29th, 7pm

            Pretty in pink is the best way to welcome Spring.  We’re welcoming the season with our favorite rosés. Learn some of the tricks and techniques to cooking delicious meals with your favorites vinos.

            Menu: Grapefruit Savory Panna Cotta, Ginger Seared Scallops with Local Greens, Ahi Tuna Poke and Bamboo Rice, Mango Lemon Poppy Muffins & Rosewater Chantilly Cream

            Chef Aaron Drielinger

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          • Whiskey & Rye
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            Whiskey & Rye

            Saturday, March 30th, 7pm

            Chef Aaron Drielinger

            v

            Aragon 101

            Whiskey & Rye

            $ 95.00

            Saturday, March 30th, 7pm

            Pass the bourbon! We’re hosting a spirited class of whiskey infusion and hardy favorites. This class is not for lightweights. Our decadent menu includes classic dishes paired with unexpected and innovative flavors.

            Menu: Hickory Smoked Manhattans, butternut squash gnocchi with Bourbon cream sauce, Bourbon & Brown Sugar Glazed Brussels Sprouts with Bacon, Tennessee Whiskey Pork Chops with grilled apples, Whiskey Maple doughnut

            Chef Aaron Drielinger

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