APRIL CLASSES

A French Menu to Welcome Spring $115

Well make Leek and Roquefort Tart, Dijon-Crusted Rack of Lamb, Sauted Wild Mushrooms & Asparagus,
Roasted New Potatoes and Chocolate Souffl.
Tuesday, April 1, 6:30 to 10

Knife Skills $85
The most important skill in the kitchen before heading to the stoveitll 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 our secret way to get the garlic smell
off your fingers. Menu: gazpacho and fruit salad made from the fruits of your labor!
Wednesday, April 2, 6:30 to 9

Tapas to Tempt $105
Lots of delicious small plates! What better way to eat? Well make Albondigas, Garlic Shrimp, Chorizo in Red
Wine, Sherried Mushrooms and more! Its an evening in Spain!
Thursday, April 3, 6:30 to 10

A Taste of Cuba $105
Well make Avocado Salad, Tostones with Cilantro Mojo, Black Bean Soup, Picadillo, Rice and Beans, Flan,
and, of course, Mojitos!
Saturday, April 5, 10 to 2

Banoffee Pie Class $45
Chef Abigail Hitchcock studied abroad in England and fell in love with Banoffee Pie (graham cracker crust,
dulce de leche, sliced bananas, espresso-whipped cream & shaved Belgian chocolate). She put it on her menu
at Camaje and received threats when she tried to take it off. Its now known around the city as the best
Banoffee Pie in town. Come learn to make one and take it home. Perfect to bring to your Saturday night soiree.
This class is open to 18 students.
Saturday, April 5, 4 to 5:30

Spotlight On: Chicken Soup with Matzo $95
Lawyer and Amateur Chef Stephen Grossman joins us to make Jewish Penicillin and talk about his journey
from the mean streets of Greenwich Village in the '60s to the Fashionable Hamptons of 2014. Abby will
channel her inner Bubbe (while helping you channel yours) and assist as only a Shiksa can!
Monday, April 7, 6:30 to 9

Counter Intelligence (3 Classes take them together for a discount or join us for just one or two classes
for $125 each). $350
Geared toward entertaininglearn to host your own delectable dinner parties! This 3-class series will teach you
to make stock; butcher ducks, filet mignon and lamb; make advanced sauces; and work with herbs, spices and
seasonings. Advanced desserts include souffl, crme brle and fresh fruit tart. Its a lot cheaper than going out
to dinner!
Wednesday, April 9, 16 & 23, 6:30 to 10
REGISTER FOR SERIES OF ALL 3 CLASSES
_______
April 9 Menu Highlights: Smokey Sweet Potato Soup, Filet Mignon, Sauce Barnaise, Glazed Root Vegetables,
Chocolate Souffl. REGISTER FOR MENU 1 ONLY
April 16 Menu Highlights: Garlic Shrimp, Rack of Lamb with Port Sauce, Spinach Timbales, Scalloped
Potatoes, Fresh Fruit Tart. REGISTER FOR MENU 2 ONLY
April 23 Menu Highlights: Seared Sea Scallops with Beurre Blanc, Meat Stock, Crispy Duck Breast with
Tamarind Pan Sauce, Celery Root Puree, Crme Brle. REGISTER FOR MENU 3 ONLY

A Classic French Menu $115
Cue the Edith Piaf! Well make French Onion Soup, Crispy Duck Breast, Celery Root Mash, Buttered
Asparagus and Crpes Suzette. This class is open to 12 students.
Friday, April 11, 6:30 to 10

Shop & Cook: Chinatown for Fish $115
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 saut, poach, bake,
and grill. Well then sit down to the fabulous meal weve made in this comprehensive class.
Saturday, April 12, 10 to 3

Sushi Basics $105
You love to eat it, now make it yourself! Learn the necessary ingredients and equipment, where to buy them
and then roll, roll, roll! This class is open to 12 students.
Saturday, April 12, 4 to 6:30

A Mexican Table $105
Well make Chicken Mole, Chipotle Beans, Mexican Rice and Flan. Salsa & Guacamole and Home-Fried
Tortilla Chips will be waiting for you while the Chicken Mole cooks.
Tuesday, April 15, 6:30 to 10

Counter Intelligence Menu 2 (see April 9) $125
Well make Garlic Shrimp, Rack of Lamb with Port Sauce, Spinach Timbales, Scalloped Potatoes and Fresh
Fruit Tart.
Wednesday, April 16, 6:30 to 10

Knife Skills $85
The most important skill in the kitchen before heading to the stoveitll 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 our secret way to get the garlic smell
off your fingers. Menu: gazpacho and fruit salad made from the fruits of your labor!
Thursday, April 17, 6:30 to 9

Easter Egg Dyeing Party for Kids $35 / $50
Kids of all ages are welcome to join us in decorating Easter eggs. Well provide all the tools you need to
decorate. Well do the messy part and clean up afterwards, leaving the fun for you. Drinks and light snacks
will be served. Each ticket includes one dozen eggs.
Friday, April 18, 11 to 1

Good Friday Menu $115
Its Good Friday! Celebrate with this delicious fish menu. Tuna Tartare, Black Sea Bass with Ginger-Miso
Butter & Scallions, Asparagus, New Potatoes and Lemon Meringue Pie. This class is opened to 12 students.
Friday, April 18, 6:30 to 10

Shop & Cook: Union Square for Market Vegetables $115
We wend our way through NYCs most famous Greenmarket, identifying the various local vegetables and
fruits, learn how to pick them, then return to Camaje and learn how to cook it all! The seasonal menuto be
determined on the dayis largely vegetarian; we serve fish as our main course. A recent menu included: Leek
& Potato Soup; Harukei Turnips with Sea Salt; Radish Tasting; Sauted Greens Kale, Radish Tops, Turnip
Tops; Herb-Roasted Veggies; Sauted Black Sea Bass with Thai Basil Pesto and Rhubarb Cobbler.
Saturday, April 19, 10 to 3

Easter Cupcakes and Vino $65
Let us guide you as you decorate cupcakes that will make the Easter Bunny jealous! We provide the cupcakes
and you learn the basics of cupcake decorating while sipping on some fine wine. We provide the buttercream
and all the tools you need. Take home 6 cupcakes, recipes and guidelines for making cupcakes and buttercream
at home. This class is open to 12 students.
Saturday, April 19, 4 to 6

Spotlight On: Saag Paneer $95
Learn to make one of the most popular Indian dishes, Spiced Spinach with Indian Cheese. Well toast and grind
our spices and make the paneer from scratch. Saag Paneer is served with Basmati Pilaf.
Monday, April 21, 6:30 to 9

Green Market Earth Day Menu $105
Green, green, green! Finally some color is back with the appearance of our first Spring friends. Whether you
want to cook locally or just learn to cook, this class will teach you how to work with vegetables to get more of
them in your repertoire. Properly cooked, vegetables are a dream. Learn good technique and interesting flavor
combos to set you up for Spring's bounty. Menu highlights include: Asparagus Risotto with Parmigiano,
Sauted Fiddle Head Ferns and Rhubarb Crumble.
Tuesday, April 22, 6:30 to 10

Counter Intelligence Menu 3 (see April 9) $125
Well make Seared Sea Scallops with Beurre Blanc, Meat Stock, Crispy Duck Breast with Tamarind Pan Sauce,
Celery Root Mash and Crme Brle.
Wednesday, April 23, 6:30 to 10

Crpe Workshop $95
Crpes are fun to make, versatile and, most important, delicious! Abby had crpes on the menu long before
their comeback. Learn how to make the batter, cook and flip like a pro. It's all in the wrist! Well make both
sweet and savory fillings and a crpe cake. This class is open to 12 students.
Thursday, April 24, 6:30 to 8:30

A Spring Italian Menu $115
Well make Saffron Risotto Cakes, Olive-Rosemary Crusted Rack of Lamb, Garlic-Sauted Spinach, Roasted
Tomatoes and Panna Cotta.
Friday, April 25, 6:30 to 10

Champagne & Oyster Brunch $115
Whether you are fed up with waiting in line at your local hot spot or just want a quick pre-work breakfast, its
time to cook your own eggs. Most people mistakenly think that cooking eggs is easy. Nothing could be farther
from the truth. Understand why a cast iron pan (never non-stick!!!) is your best friend when it comes to
cooking these nutrition-packed lovelies. Well master hollandaise sauce, poach eggs for benedict and learn the
secret to making a perfect omelette. Well serve oyster on the half shells and sip champagne.
Saturday, April 26, 10 to 2

Spotlight On: Middle Eastern Meatless Monday $95
Learn to make Hummus and Mujaddara (Lentil and Bulgur Pilaf with Caramelized Onions) and Cucumber
Yogurt Salad. With all these fabulous flavors you wont miss having meat for dinner.
Monday, April 28, 6:30 to 9

A Taste of Thai $105
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, Pad Thai, Cucumber Tomato Salad, and Coconut Tapioca Pudding.
Wednesday, April 30, 6:30 to 10

MAY CLASSES


Knife Skills $85
The most important skill in the kitchen before heading to the stoveitll 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 our secret way to get the garlic smell
off your fingers. Menu: gazpacho and fruit salad made from the fruits of your labor!
Thursday, May 1, 6:30 to 9

A Mexican Table $105
Well make Chicken Mole, Chipotle Beans, Mexican Rice and Flan. Salsa & Guacamole and Home-Fried
Tortilla Chips will be waiting for you while the Chicken Mole cooks.
Monday, May 5, 6:30 to 10

A Menu for Mom $115
Learn these great spring recipes, then recreate them for Mom or for your next dinner party. Leek and Roquefort
Tart, Rack of Lamb with Port Wine Sauce, Roasted Asparagus, Pommes Dauphinoises and Molten Chocolate
Cake.
Wednesday, May 7, 6:30 to 10

Elegant Spring Menu $115
Simplicity is key when you have fresh ingredients, but the fine points of good cooking techniques make all the
difference. Spring Pea & Mint Soup, Filet Mignon with Wild Mushroom Sauce, Roasted Asparagus, Mac n
Cheese, Chocolate Souffl. This class is open to 12 students.
Friday, May 9, 6:30 to 10

Shop & Cook: Union Square for Market Vegetables $115
We wend our way through NYCs most famous Greenmarket, identifying the various local vegetables and
fruits, learn how to pick them, then return to Camaje and learn how to cook it all! The seasonal menuto be
determined on the dayis largely vegetarian; we serve fish as our main course. A recent menu included:
Leek & Potato Soup; Hakurei Turnips with Sea Salt; Radish Tasting; Sauted Greens Kale, Radish Tops,
Turnip Tops; Herb-Roasted Veggies; Sauted Black Sea Bass with Thai Basil Pesto and Rhubarb Cobbler.
Saturday, May 10, 10 to 3

Sushi Basics $105
You love to eat itnow make it yourself! Learn the necessary ingredients and equipment, where to buy them
and then roll, roll, roll! This class is open to 12 students.
Saturday, May 10, 4 to 6:30

Knife Skills $85
The most important skill in the kitchen before heading to the stoveitll 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 our secret way to get the garlic smell
off your fingers. Menu: gazpacho and fruit salad made from the fruits of your labor!
Monday, May 12, 6:30 to 9

Tapas to Tempt $105
Lots of delicious small plates! What better way to eat? Well make Albondigas, Garlic Shrimp, Chorizo in Red
Wine, Sherried Mushrooms & more! Its an evening in Spain!
Wednesday, May 14, 6:30 to 10

A Taste of Thai $105
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, Pad Thai, Cucumber Tomato Salad, and Coconut Tapioca Pudding.
Wednesday, May 21, 6:30 to 10

Great Grilling $105
Get ready for Memorial Day weekend and the summer ahead! Learning the fine points of this technique make
all the difference in successful grilling. Well make Thai Chicken Satay, Chipotle-Grilled Shrimp, Miso-Grilled
Hanger Steak, Grilled Vegetables and Grilled Fruit for Dessert.
Thursday, May 22, 6:30 to 10

Shop & Cook: Chinatown for Fish $115
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 saut, poach,
bake, and grill. Well then sit down to the fabulous meal weve made in this comprehensive class. Saturday,
May 24, 10 to 3

Cooking Confidence $350 for 3 classes
Whether youre learning to cook or learning to cook really well, this 3-class series will give you all the
confidence you need to relax and really enjoy cooking. Each week focuses on one basic cooking technique:
sauting, roasting, and grilling. Well make sauces, practice knife skills, and arm you with lots of other basics.
Tuesdays: May 27, June 3 & 10, 6:30 to 10

Knife Skills $85
The most important skill in the kitchen before heading to the stoveitll 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 our secret way to get the garlic smell
off your fingers. Menu: gazpacho and fruit salad made from the fruits of your labor!
Wednesday, May 28, 6:30 to 9

Summer Weeknight Dinners $105
Quick, healthful dinners to help you beat the clock: Asian Chicken Salad, Fish Mediterranean, 10 Minute BBQ
Pork Chops, White Bean & Goat Cheese Panzanella (Bread Salad), Quinoa Tabouleh, and Farfalle with Shrimp,
Lemon & Broccoli Rabe.
Thursday, May 29, 6:30 to 10

Shop & Cook: Union Square for Market Vegetables $115
We wend our way through NYCs most famous Greenmarket, identifying the various local vegetables and
fruits, learn how to pick them, then return to Camaje and learn how to cook it all! The seasonal menuto be
determined on the dayis largely vegetarian; we serve fish as our main course. A recent menu included:
Leek & Potato Soup; Hakurei Turnips with Sea Salt; Radish Tasting; Sauted Greens Kale, Radish Tops,
Turnip Tops; Herb-Roasted Veggies; Sauted Black Sea Bass with Thai Basil Pesto and Rhubarb Cobbler.
Saturday, May 31, 10 to 3


JUNE CLASSES

Knife Skills $85
The most important skill in the kitchen before heading to the stoveitll 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 our secret way to get the garlic smell
off your fingers. Menu: gazpacho and fruit salad made from the fruits of your labor!
Monday, June 2, 6:30 to 9

A Moroccan Table $105
Spices can be scary! We de-mystify them and teach you all you need to know to feel as though youre in
Casablanca. Well make Chicken Tagine with Apricots, Couscous with Pistachios and Rose, Grilled Pepper
Salad, Carrot Salad and more. This class is open to 12 students.
Wednesday, June 4, 6:30 to 10

Shop & Cook: Union Square for Market Vegetables $115
We wend our way through NYCs most famous Greenmarket, identifying the various local vegetables and
fruits, learn how to pick them, then return to Camaje and learn how to cook them all! The seasonal menuto
be determined on the dayis largely vegetarian; we serve fish as our main course. A recent menu included:
Leek & Potato Soup; Hakurei Turnips with Sea Salt; Radish Tasting; Sauted Greens Kale, Radish Tops,
Turnip Tops; Herb-Roasted Veggies; Sauted Black Sea Bass with Thai Basil Pesto and Rhubarb Cobbler.
Saturday, June 7, 10 to 3

Knife Skills $85
The most important skill in the kitchen before heading to the stoveitll 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 our secret way to get the garlic smell
off your fingers. Menu: gazpacho and fruit salad made from the fruits of your labor!
Monday, June 9, 6:30 to 9

A Menu for Dad $115
Celebrate Dad with this hearty menu. Bring him along or consider it a dry run for when you cook for him or for
your next dinner party: Garlic Shrimp with Mixed Greens, Grilled Hanger Steak with Wild Mushroom Sauce,
Broccoli Rabe, Garlic Mash and Strawberry Shortcake.
Thursday, June 12, 6:30 to 10

Shop & Cook: Chinatown for Fish $115
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 saut, poach, bake,
and grill. Well then sit down to the fabulous meal weve made in this comprehensive class. Saturday, June 14,
10 to 3

Banoffee Pie Class $45
Chef Abigail Hitchcock studied abroad in England and fell in love with Banoffee Pie (graham cracker crust,
dulce de leche, sliced bananas, espresso-whipped cream & shaved Belgian chocolate). She put it on her menu
at Camaje and received threats when she tried to take it off. Its now known around the city as the best
Banoffee Pie in town. Come learn to make one and take it home. Perfect to bring to your Saturday night soiree.
Saturday, June 14, 4 to 5:30

A Taste of Thai $105
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, Pad Thai, Cucumber Tomato Salad, and Coconut Tapioca Pudding.
Monday, June 16, 6:30 to 10

A Simple Summer Fish Menu to Impress $105
Simplicity is key when you have fresh ingredients, but the fine points of good cooking techniques make all the
difference. Its hard to go wrong with these flavors. Well make Garlic Shrimp with Mixed Greens, Grilled
Arctic Char with Dill Butter Sauce, Zucchini Pappardelle, Israeli Couscous Salad and Lemon Berry Trifle.
Tuesday, June 17, 6:30 to 10

Sushi Basics $105
You love to eat itnow make it yourself! Learn the necessary ingredients and equipment, where to buy them
and then roll, roll, roll! This class is open to 12 students.
Wednesday, June 18, 6:30 to 9

Good Summer Grub $105
Simplicity is key when you have fresh ingredients, but the fine points of good cooking techniques make all the
difference. Well make Garlic Shrimp with Mixed Greens, Grilled Hanger Steak with Wild Mushroom Sauce,
Broccoli Rabe, Mac n Cheese and Strawberry Shortcake.
Thursday, June 19, 6:30 to 10

Indian Vegetarian Menu $105
Spices can be scary! We de-mystify them and teach you all you need to know to make a feast fit for a rajah.
Toast and grind your own Curry Powder; then well make Cauliflower Pakora, Lentil Daal, Basmati Pilaf,
Curried Peas, Spinach & Potato Samosas, Mango Chutney and Raita. This class is open to 12 students.
Saturday, June 21, 10 to 2

Sushi Basics $105
You love to eat itnow make it yourself! Learn the necessary ingredients and equipment, where to buy them
and then roll, roll, roll! This class is open to 12 students.
Saturday, June 21, 4 to 6:30

Knife Skills $85
The most important skill in the kitchen before heading to the stoveitll 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 our secret way to get the garlic smell
off your fingers. Menu: gazpacho and fruit salad made from the fruits of your labor!
Tuesday, June 24, 6:30 to 9

Farm-to-Table Menu $105
Chef Abby will shop at the market and bring back the best from Union Square. A recent menu included Pea &
Leek Soup, Hakurei Turnips with Sea Salt, Grilled Black Sea Bass with Garlic Scape Pesto, Herb-Roasted
Veggies, and Strawberry Shortcake. Menu is subject to availability and the whim of the chef.
Wednesday, June 25, 6:30 to 10

Sushi Basics $105
You love to eat itnow make it yourself! Learn the necessary ingredients and equipment, where to buy them
and then roll, roll, roll! This class is open to 12 students.
Thursday, June 26, 6:30 to 9

Shop & Cook: Union Square for Market Vegetables $115
We wend our way through NYCs most famous Greenmarket, identifying the various local vegetables and
fruits, learn how to pick them, then return to Camaje and learn how to cook them all! The seasonal menuto
be determined on the dayis largely vegetarian; we serve fish as our main course. A recent menu included:
Leek & Potato Soup; Hakurei Turnips with Sea Salt; Radish Tasting; Sauted Greens Kale, Radish Tops,
Turnip Tops; Herb-Roasted Veggies; Sauted Black Sea Bass with Thai Basil Pesto and Rhubarb Cobbler.
Saturday, June 28, 10 to 3

Summer Weeknight Dinners $105
Quick, healthful dinners to help you beat the clock: Asian Chicken Salad, Fish Mediterranean, 10 Minute BBQ
Pork Chops, White Bean & Goat Cheese Panzanella (Bread Salad), Quinoa Tabouleh and Farfalle with Shrimp,
Lemon & Broccoli Rabe.
Monday, June 30, 6:30 to 10