Classic Cooking

🍷✨ Some evenings just have a way of staying with you. Our latest Saturday Wine Dinner was one of those nights—where beautifully crafted courses met thoughtfully selected wines, and great conversation flowed just as freely as what was in the glass. From the first pour to the final bite, our team guided guests through each pairing, sharing the stories behind the flavors and the passion that goes into every plate.

Our Menu:
Caramelized Carrot and Ginger Soup
Orange Crisp Seared Mahi, Lemon Basil Beurre Blanc
Mushroom and Spinach in Phyllo Flat Iron au Poivre, Red Wine Jus, Butter Whipped Potatoes, Grilled Asparagus
Chocolate Budino with Orange Biscotti

🍽️ Service led by Chef Christopher Moore. 📷 Photos courtesy of Chef Gaddiel Gonzalez (). Thank you to everyone who joined us for this memorable Saturday night filled with beautiful plates, exceptional wines, and lively conversation. We love sharing these evenings with our community and can’t wait to welcome you back for the next one. Cheers! 🍷✨

April is in full bloom — and our kitchen is ready. 🌸

The season of fresh starts and bright flavors is here 🌷, and our chefs are bringing it straight to your plate. Whether you’re perfecting a pastry, rolling your first sushi, or tossing homemade dough, April is full of hands-on experiences made for curious cooks of every level.

⸻

FEATURED CLASSES AND EVENTS:

🍬 Spring Macarons — Pastry Class

📅 Sunday, April 12, 2026 | 10:00AM – 1:00PM

From batter to bliss — master the macaron! In this specialty hands-on pastry class, you’ll learn the techniques behind the iconic French macaron: piping delicate meringue shells, crafting luscious fillings, and assembling two charming seasonal creations. Best of all, everything you make is yours to take home. 🎀

⸻

🍣 Sushi-Making Class

📅 Saturday, April 18, 2026 | 11:00AM – 2:00PM

From ocean to table — roll, slice, and savor. Dive into the art and history of sushi before heading into the kitchen for the hands-on portion. You’ll learn to make rolls, slice fish, and assemble both nigiri and sashimi under the guidance of our chef instructor.

⸻

🍕 Pizza-Making Class

📅 Thursday, April 23, 2026 | 6:30PM – 9:00PM

Dough it yourself! Get the full story behind everyone’s favorite dish before rolling up your sleeves to mix, stretch, and top your very own pizza from scratch. Rounded out with Caesar salad and biscotti, this evening is as satisfying as it is delicious.

⸻

View our full calendar and reserve your seat:

🌐 www.ccacademy.edu/calendar

🍷✨ Weekends are best spent with good wine, inspired food, and even better company. Our last Saturday Wine Dinner brought guests together for an elevated evening of seasonal flavors, expertly paired wines, and a relaxed yet refined dining experience. With each course, our team shared insights into the dishes and wine selections—spotlighting flavor profiles, thoughtful pairings, and what makes each glass shine—creating a night that was as engaging as it was delicious.

Our Menu:
Caprese Tart with Pesto and Honey Balsamic Drizzle
Squid Ink Risotto with Shrimp and Spanish Chorizo
Chicken and Mushroom Cream Sauce Crêpe with Toasted Quinoa Pilaf
Gourmet Kit Kat Bar with Raspberry Coulis

📷 Service helmed by Chef Christopher Moore. Photos courtesy of Chef Gaddiel Gonzalez (). Thank you to everyone who joined us for this memorable Saturday night filled with beautiful plates, exceptional wines, and lively conversation. We love sharing these evenings with our community and can’t wait to welcome you back for the next one. Cheers! 🍷✨

There are evenings that refuse to be ordinary — evenings that arrange themselves, without warning, into something resembling a memory before they’ve even ended. Saturday was such a night. 🍷✨

We began with Shrimp Dumplings in Soy Butter Sauce, those pale, luminous parcels arriving like small secrets, their richness unhurried and deliberate. The wine that accompanied them seemed to understand something the rest of us did not yet know.

Then the Pork Tonkatsu — golden and inevitable, resting beside its Japanese Curry Demi-Glace the way old lovers rest beside one another, familiar and still somehow surprising. The bok choy glistened. The white rice, patient and perfect, held everything together the way only quiet things can. 🥢

The third course arrived with the authority of a main character: Beef Bulgogi, its char-kissed sweetness wound through glass noodles and vegetables in a Japchae that moved across the palate like a slow song remembered from somewhere you’ve never been. 🌿

And then, in the manner of all great finales, the Asian Pear Galette — its pastry burnished to the color of late-afternoon light, the cardamom crème anglaise pooled beneath it like something both too beautiful and too fleeting to fully deserve. 🍐

No rushing. No cooking. No apology for wanting more. Only the staff, the glass, the story behind each vintage — and the rare, golden knowledge that for one evening, you were exactly where you were supposed to be. 💫

So we sat on, glasses raised against the current, borne ceaselessly into the evening.

Photos courtesy of Chef Gaddiel Gonzalez ().

🥐 Good food, great company, and a little bit of France. 🇫🇷

Our hands-on French Bistro Class last Friday brought the charm of a Parisian kitchen right to our table. Guests crafted:

🍽️ Mushroom & Gruyère Tart with buttery, golden pastry

🍗 Chicken Moutarde in a velvety Dijon cream sauce

🌿 Green Beans with Shallots & Tarragon

🥔 Potato Bacon Gratin, rich and perfectly layered

🍐 Pear Tarte Tatin, caramelized to perfection

From mastering classic French techniques to plating like a pro, every dish was made from scratch — and eaten with zero regrets.

Because the best night out? One where you come home knowing exactly how it’s done. ✨

Class instruction and photos courtesy of Chef Sharon Lunardi ().