One Night Stand - CamajeCamaje

Camaje

One Night Stand

CAMAJE Bistro
One Night Stand Cooking Class

Chef Abby

 

Cooking with Chef AbbyEver dream of owning a restaurant? Can’t cook for more than four in your tiny kitchen? One Night Stand is a private cooking class in CAMAJE’s working professional kitchen that lets you (or a group of you perhaps) prepare a fabulous meal for friends and family and serve it in our cozy dining room. We’ll help you choose and prepare an appetizer, main course and dessert. The guests arrive et voilà!-a glorious repast made by you. 

Choose from the restaurant’s seasonal menu , regularly held cooking classes, a custom-made menu, or one of these popular themes listed below.

 

 

 

 

 

 

 

Popular One Night Stand Cooking Class Themes:

 

One Night Stand at Camaje

 

French  
Italian 
Vegetarian 

Sushi 
Thai 
Indian 
Moroccan 
Fish Techniques 
Hors d’oeuvre 
Tapas 
Mezze 

 

 

 

 

One Night Stand prices start at $275 for the first student and 1 to 24 guests may be invited; guests’ meals are priced a la carte, as if from the menu.

Private at-home classes or private chef-for-a-night events can also be arranged. 

Looking to take a cooking class with just one person or a group?  Try one of Camaje’s Cooking Classes.

 

 

What people are saying about Camaje One Night Stand: 

 

dom's kitchen

 

Dom’s Kitchen Food Blog (Aug. 2013): 

Cucina Domenico, “My Chef for a Day Experience“.

 Dom tells his story about his One Night Stand experience at Camaje.

 

 

 

 

camaje one night standNew York Observer (April 16,2007): “Chef for a Night” David Foxley [One Night Stand] – …”By making available her [Chef/Owner Abigail Hitchcock’s] fully equipped restaurant kitchen, top-notch culinary skills and delightful dining room, groups both large and small gladly cheat on their apartment stoves for this memorable affair… After serving your very own three-course feast, washed down with perfectly paired wines, nothing beats taking home a doggy bag filled with the gratitude of friends and, of course, those newly acquired knife skills.”