Encourage Your Inner Chef
Join us in our custom designed facility, equipped by Sub-Zero and Wolf, for hands-on cooking classes, demonstrations, corporate team building programs and culinary celebrations. Professional chefs and instructors share their knowledge and passion while participants enjoy an unforgettable experience.
We welcome all who want to learn about cooking, wine, and entertaining. Discover the benefits of sustainable, seasonal ingredients; sharpen basic skills or advanced techniques; learn global cuisines or family-friendly weeknight meals.
Burgers and Brews
4:00 - 7:00pm
Sunday, June 4th
Grilling season is in full swing! Come learn new techniques and recipes for perfect burgers. This hands-on workshop presents a global tasting covering a variety of types of burgers as well as sauces and accompaniments while sampling a variety of beers to accompany each course.
Customized Burger Classic
Salmon Burger with Tamari-Horseradish Drizzle
Shitake-Vegetable Burger with Caramelized Onion Sauce
Southern Chicken Fried Burger with Mustard Mayonnaise
Lemon Cream with Shortbread Cookies
Sign Up Here
11:00am - 2:00pm
Wednesday, June 7th
Cooking with fresh herbs elevates your culinary skills to a new level. Using herbs straight out of the gardens at Ninety Acres, this class features their subtle flavors at the peak of their growing season. Kathleen Sanderson will teach you how to add fresh herbs to your own cooking to enhance your favorite recipes.
Cilantro chutney with ricotta fritters
Rosemary crusted rack of lamb with roasted garlic sauce & tattoo potatoes
Baby greens with creamy herbed dressing with chives, parsley and thyme
Herbed compound butters: rosemary lemon; cilantro & chipotle; parsley lemon & garlic
Herb roasted tomatoes over penne pasta
Minted sugar muddle for tea, water or mojitos
Lavender walnut shortbread
11:00am - 2:00pm
Thursday, June 15th
Chef Nicholas Lee will guide you in the preparation of pot stickers and soup dumplings with homemade pasta dough and chicken stock. Work with a variety of fillings including a sweet bean paste for dessert.
Shui Jiao - Boiled Dumpling (shrimp, watercress)
Zheng Jiao - Steamed Dumpling (vegetables, tofu)
Guo Tie - Pan fried Dumpling aka-Pot Sticker (beef)
Xiao Long Bao - Soup Dumpling (pork, chives)
Sweet Dumpling (red bean)
Calendar of Classes
Designed for the home cook, from novice to experienced enthusiast, the Cooking School at Natirar offers culinary programs for those who love cooking, wine, entertaining or just appreciate the pleasure of great food.
Organize a private party at the Cooking School for up to fourty guests and make your next event unique and interactive! Reserve the state-of-the-art kitchen into your next gathering, birthday celebration or team-building event. Complete with specialty instructors, this venue space is truly one of a kind. For more information, please contact The Cooking School at Natirar: 908.901.4714
Cooking School Policies
CLASS RETURN, EXCHANGE & CANCELLATION POLICY: To register for any calss, payment in full is required at the time of the registration. A refund will be issued for any class cancelled by the registrant, up tp seven (7) days prior to the class date. Please note that a transaction fee of $3.25 will be deducted from the refund of each cancelled registration.
An exchange will be made for any class cancelled by the registrant up to fourty-eight (48) hours before the class date.
No refunds, returns, or exchanges will be given for cancellations made by the registrant less than fourty-eight (48) hours prior to the class date.
You may reschedule a class, resulting in a new transaction fee of $3.75.
A registrant/student may transfer their registration to another person.
*Ninety Acres reserves the right to cancel any class that fails to attract sufficient enrollment. In case of cancellation, all registrants will be notified and a full refund will be offered.
CONFIRMATIONS: Confirmation of enrollment will be provided as follows: For enrollments made in person, your receipt is your confirmation. Please bring your receipt with you to the class. For enrollments made online, confirmation will be provided by email only. Confirmations for enrollments made by telephone will be provided upon your request and will be provided in email form.
WAITLISTS: When a class is sold-out, we will gladly add your name to a waitlist upon request. If a seat becomes available, waitlisted persons will be contacted by email in order of their waitlisted date. You will have 24 hours to confirm your enrollment with payment or the open seat will be offered to the next person on the waitlist. When you enter the waitlist, please provide alternate contact numbers such as your cell phone number.
MENUS: We reserve the right to substitute ingredients and menu items. However, we will make every effort to remain true to our advertised menu.
SAMPLE RECIPES & BONUS RECIPES: Sample recipes are provided with an in-class tasting. Bonus recipes are provided without an in-class tasting.
ALCOHOLIC BEVERAGES: In classes where alcohol is served, no one under the age of 21 may consume alcoholic beverages. Wine, beer and cocktails may be purchased during classes however due to safety concerns, we request their consumption be limited by guests participating in the class preparation.
ATTIRE: We suggest you dress casually and comfortably. In our hands-on workshop, for safety and sanitation reasons, we ask that you wear long pants, a shirt with sleeves, and flat, comfortable, closed-toe shoes. An apron will be provided for your use during class.
AGE REQUIREMENTS: Kids Classes: Ages 7 - 12, Teen Classes: Ages 12 - 15, Adult Classes: Ages 16 and up*
EQUIPMENT, TOOLS & CLASS MATERIALS: All tools, ingredients and materials needed for class are provided. Viking Cooking School kitchens are equipped with Viking ranges and appliances, Viking Professional Cookware, Viking countertop appliances, and Viking cutlery as well as other quality kitchen tools. Recipes will be provided in class.
LEFTOVERS: We discourage students from taking leftovers.