Group Rates: Hands-on classes start at $85 per person for lunch and $125 per person for dinner, plus a $350 Chef fee and $500 rental fee. For use of the reception space (non-cooking), there is a $350 rental fee.

Group Menus: Working together in unfamiliar territory has a way of creating bonds. Bring your team members together through shared learning, and then relax and enjoy the fruit of your labors. All classes include choice of freshly brewed coffee, assorted teas, sodas, water, and appropriately paired wines.

• Choice of Appetizer: Tomato Mozzarella Salad Classic Wedge Salad: Crispy Bacon Lardons, Sun Dried Tomatoes, Fresh Radish and Green Onions—With Gorgonzola Dressing Warm Spinach Salad with Bacon Vinaigrette, Sautéed Wild Mushrooms, Julienned Red Onion

• Choice of Entrée: Seared Seasonal Fish with a White Wine Buerre Blanc, and Vegetable Risotto Seared Beef Tenderloin with Sautéed Forest Mushrooms Ragout, Sautéed Garlic Spinach, Herb Roasted Fingerling Potatoes. Marinated Chicken Breast, Orzo Pasta Tossed with Olives, Feta, and Arugula. Served with Roasted Cherry Tomatoes.

• Choice of Dessert: Crepes Suzette with Strawberry Marmalade Fresh Fruit Parfait with Honeyed Crème Fraiche, Warm Cinnamon Chocolate Ganache Bananas Foster