Current Group Cooking Classes - CamajeCamaje

Camaje

Current Group Cooking Classes

Current Class Schedule

Download a PDF of the current schedule. See below for class descriptions and EventBrite reservation links. Class pricing is all-inclusive and includes one glass of house wine or beer. No need to bring anything but your hunger for good food and your thirst for knowledge!

Gift certificates: We’d be happy to email you a gift certificate in any denomination toward a cooking class of the recipient’s choosing. Email chef-owner Abigail Hitchcock at abby@camaje.com or call 212-673-8184.

For customized courses, including private classeswine/liquor tastings, and culinary One Night Stands, please email abby@camaje.com or call 212-673-8184.

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Three-Class Series

Cooking Confidence (3 Classes) $450
Julia Child taught us that the fundamentals are what make you a good cook. Whether you’re learning to cook or learning to cook really well, this 3-class series will give you all the confidence you need to really enjoy cooking. Each week focuses on one basic cooking technique: sautéing, roasting and grilling. We’ll make sauces, practice knife skills and arm you with lots of other basics.
Tuesdays: February 21 & 28 and March 7, 6:30 to 10 | Register

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March 2017 Classes

Knife Skills   $100
The most important skill in the kitchen before heading to the stove—it’ll 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!
Saturday, March 4, 11 to 1:30 | Register

Sushi Basics   $125
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, March 4, 3:30 to 6:00 | Register

Middle Eastern Table   $125
Learn basic Middle Eastern cooking techniques and ingredients. Our menu includes Hummus bi Tahini, Baba Ganooj, Lebanese Chicken Kebabs with Toum (garlic paste), Lentil and Bulgur Pilaf with Caramelized Onion (Mujaddara), Spicy Egyptian Potatoes and Butter Cookies. Rock your inner Ottolenghi.
Monday, March 6, 6:30 to 10 | Register

Serious Chocolate   $125
Seriously serious but not hard, given some good knowledge.  Learn how to work with chocolate and bake some of our favorites:  Molten Chocolate Cake, Chocolate Soufflé, Double Chocolate Chunk Cookies, Chocolate Crème Brûlée, Truffles and more.
Saturday, March 11, 11 to 1:30 | Register

Elegant Italian Menu   $135
We’ll make Garlic Shrimp, Rack of Lamb, Gigante Beans, Roasted Cauliflower and Molten Chocolate Cake.
Saturday, March 11, 3 to 6:30 | Register

A Taste of Thai   $125
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.  This class is open to 12 students.
Monday, March 13, 6:30 to 10 | Register

Tapas to Tempt   $125
Lots of delicious small plates!  What better way to eat?  Plus, many recipes can be modified to be quick weeknight dinners.  We’ll make Albondigas, Garlic Shrimp, Chorizo in Red Wine, Sherried Mushrooms & more! It’s an evening in Spain!
Tuesday, March 14, 6:30 to 10 | Register

Shop & Cook:  Chinatown for Fish   $150
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 sauté, poach, bake, and grill – 9 recipes in all! We’ll then sit down to the fabulous meal we’ve made in this comprehensive class.
Saturday, March 18, 10 to 3 | Register

Sushi Basics   $125
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, March 18, 4 to 6:30 | Register

Knife Skills   $100
The most important skill in the kitchen before heading to the stove—it’ll 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, March 20, 6:30 to 9 | Register

A Spring Equinox Menu   $125
We’ll make Garlic Shrimp with Mixed Greens, Rosemary Garlic Rack of Lamb, Scalloped Potatoes, Swiss Chard, and Crème Brûlée.
Tuesday, March 21, 6:30 to 10 | Register

Knife Skills   $100
The most important skill in the kitchen before heading to the stove—it’ll 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!
Saturday, March 25, 11 to 1:30 | Register

Hearty French Menu   $125
We’ll make French Onion Soup, Crispy Duck Breast with Pomegranate Pan Sauce, Roasted Butternut Squash, French Lentils and Molten Chocolate Cake.
Saturday, March 25, 3 to 6:30 | Register

Spring Italian Menu  $125
We’ll make Arugula Salad with Burrata, Rack of Lamb, Saffron Risotto, Asparagus, and Berries with Zabaglione.
Monday, March 27, 6:30 to 10 | Register

A Scrumptious French Menu   $135
Spoil yourself with this scrumptious menu where you will learn to cook:  French Onion Soup, Filet Mignon with Wild Mushroom Pan Sauce, Roasted Brussels Sprouts, Sweet Potatoes, and Chocolate Soufflé.
Tuesday, March 28, 6:30 to 10 | Register

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April 2017 Classes

Sushi Basics   $125
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 1, 12 to 2:30 | Register

A Classic French Menu to Welcome Spring   $135
We’ll make Leek and Roquefort Tart, Dijon-Crusted Rack of Lamb, Sautéed Wild Mushrooms & Asparagus, Roasted New Potatoes and Chocolate Soufflé.
Saturday, April 1, 3:30 to 7 | Register

Passover Primer $125
Whether you’re tasked with this year’s cooking duties or just want to learn the basics, we’ll make a delicious Passover meal. Chef Roger Sitrin will lead the class in making Matzoh Ball Soup, Brisket, Potato Pancakes, Asparagus, Flourless Chocolate Cake, and Pâte de Fruits.
Monday, April 3, 6:30 to 10 | Register

 A Taste of Thai   $125
Southeast Asian spices and ingredients can be daunting – lemongrass, Kaffir lime leaves, galangal, palm sugar, fish sauce and curry paste  –  but no more!  We’ll Shrimp Tom Kha Gai, Chicken Satay, Chicken Green Curry, Coconut Rice, Pad Thai, Cucumber Tomato Salad, and Coconut Tapioca Pudding.
Tuesday, April 4, 6:30 to 10 | Register

Indian Vegetarian Menu   $125
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 we’ll make Cauliflower Pakora, Lentil Daal, Basmati Pilaf, Curried Peas, Spinach & Potato Samosas, Mango Chutney and Raita.
Saturday, April 8, 10 to 2 | Register

Banoffee Pie Class   $65
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.  It’s now known around the city as the best Banoffee Pie in town.  Come learn to make one and take it home.
Saturday, April 8, 3:30 to 5 | Register

A Mexican Menu   $125
Working with fresh and dried chilies can be daunting.  Let us guide you! We’ll make Homemade Tortilla Chips, Salsa Pasilla, Salsa Verde de Tomatillos, Guacamole, Chicken Mole, and Rice & Beans. We’ll drink margaritas to whet our whistles! Ole!
Monday, April 10, 6:30 to 10 | Register

Tapas to Tempt   $125
Lots of delicious small plates!  What better way to eat?  Plus, many recipes can be modified to be quick weeknight dinners.  We’ll make Albondigas, Garlic Shrimp, Chorizo in Red Wine, Sherried Mushrooms & more! It’s an evening in Spain!
Tuesday, April 11, 6:30 to 10 | Register

Asian Dumplings $125
Every culture has a version of dumplings and they are all SO delicious! We’ll make some of our favorites from Asia: Chinese Potstickers, Tibetan Momo, Indian Samosas, Soup Dumplings.
Saturday, April 15, 11 to 1:30 | Register

Sushi Basics   $125
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 15, 3:30 to 6 | Register

Paleo Primer $125
Good techniques and great ingredients make following the popular Paleo diet a cinch. We’ll make Coconut – Sweet Potato Soup, Meatballs with Quick Tomato Sauce, Market Fish with Aïoli, and Zucchini & Carrot “Spaghetti.”
Monday, April 17, 6:30 to 10 | Register

Classic French Fare for a Spring Night   $125
We’ll make Salade Verte, Coq au Vin (Red Wine-Braised Chicken with Mushrooms & Bacon) over Egg Noodles, Roasted Baby Carrots, and Crêpes Suzette.
Tuesday, April 18, 6:30 to 10 | Register

Shop & Cook:  Chinatown for Fish   $150
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 sauté, poach, bake, and grill – 9 recipes in all! We’ll then sit down to the fabulous meal we’ve made in this comprehensive class.
Saturday, April 22, 10 to 3 | Register

Knife Skills   $100
The most important skill in the kitchen before heading to the stove—it’ll 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!
Saturday, April 22, 4 to 6:30 | Register

Knife Skills   $100
The most important skill in the kitchen before heading to the stove—it’ll 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, April 24, 6:30 to 9 | Register

Vietnamese Table $125
Vegetable Summer Rolls, Pork & Shrimp Dumplings, Beef Pho—we’ll make the rich, bone broth from scratch, Crispy Fish with Tomato Jam, and Stir-Fried Vegetables.
Tuesday, April 25, 6:30 to 10 | Register

Serious Chocolate   $125
Seriously serious but not hard, given some good knowledge.  Learn how to work with chocolate and bake some of our favorites:  Molten Chocolate Cake, Chocolate Soufflé, Double Chocolate Chunk Cookies, Chocolate Crème Brûlée, Truffles and more.
Saturday, April 29, 11 to 1:30 | Register

Fancy Spring Market Menu  $135
We’ll make Fried Oysters Remoulade, Filet Mignon with Wild Mushroom Pan Sauce, Local Asparagus, Roasted Market Vegetables, and Chocolate Soufflé.
Saturday, April 29, 3:00 to 6:30 | Register