Heirloom Kitchen Menu

With kids and hectic work schedules in the way, it can be tough to find time for anything, let alone romance. Heirloom Kitchen has the perfect escape—an evening of learning, getting your hands a little dirty, and sitting down to a romantic meal! In this class, we will focus on three fresh pasta dishes from various regions of Italy, each offering a twist on some of the classic dishes served here in the states that we know and love. Please note, for this class we are unable to accommodate gluten allergies. Type: Hand-on Class (approx. 2.5 hrs)

Embark on a culinary adventure around the world as we explore the delicious and diverse ways that cultures worldwide incorporate noodles into their cuisines. Gain insight into the history and significance of noodles in global cuisine. From the vibrant flavors of Thailand that you may find in Pad See Ew and Drunken Noodles to the creamy textures of Fettuccine Alfredo, whether you are a noodle novice or seasoned chef, this class offers the opportunity to broaden your horizons. Type: Hands on Class (approx. 2.5 hours)

Join Team Heirloom for a hands-on cooking class that will take you on a journey into holiday pie making! You’ll master the art of crafting pies including the traditional flavors of seasons: apple, pecan, and pumpkin. Oh, and don’t forget the chocolate mousse! Alongside your pie-making adventure, you’ll learn the essential technique of crimping, leaving you to wow your next guest with the perfect presentation! Our chefs will guide you through every step of the way and show you how to select the finest ingredients. Whether you are looking to impress your family and friends with homemade pies or simply want to savor the flavors of the season, this class is the perfect way to elevate your holiday dessert game. Type: Hands-on Class (approx. 2.5 hours)

Join Team Heirloom as you surround yourself in the flavors of the LowCountry! We’ll be sharing some of our favorites recipes and insider tips as we draw inspiration from the legendary chef and Southern-food advocate, Sean Brock. We’ll delve into the essential elements of Southern cuisine showcased in his renowned book, Heritage. From crispy fried chicken, grits, to soul-warming collard greens, comforting cornbread and irresistible fried green tomatoes, these recipes capture the heart and soul of Southern cooking. So get ready to savor the incredible flavors of the South and elevate your cooking to new heights! Type: Hand-on Class (approx. 2.5 hrs)

Pot-roasting is a terrific way to turn tough cuts of meat tender, but did you ever wonder why that happens? Join Team Heirloom and learn the science of braising and pot-roasting in this hands-on cooking class. Discover what “cooking en cocotte” means, and why it works. And while this method of cooking is not quick, it is certainly simple and does not require any fancy equipment. We’ll show you what equipment is preferred and how to know which cuts of meat work best for these recipes. Our chefs will teach you the core techniques as well as share a few tips of their own. Finally, prepare and enjoy recipes such as the Perfect Pot-Roast, Beef Braised in Barolo, and Chicken en cocotte. Type: Hands on Class (approx. 2.5 hours)

We’ve been crushing on Cynthia’s blog & instagram since we met her. Each day she’s cooking up something delicious and craveable and we are so excited to have her guest teach at Heirloom. Cynthia is a lifelong passionate cook who has brought her well-honed skills into professional kitchens and bakeries. She enjoys sharing the traditional techniques and delicious flavors she has loved throughout her life on her food blog, But First We Brunch! In this class we decided to select some of our favorite recipes from the blog with a holiday spin. Dishes will be, but not limited, to Cynthia’s famous biscuits & gravy as well as pancake and waffle boards including all of the necessary seasonal toppings to make your brunch both cozy and delicious! Type: Hands-on Class (approx. 2.5 hours)

Pardon the turkey and rethink Thanksgiving dinner! In this hands-on cooking class, you will step outside the thanksgiving box and cook (then eat!) a delicious, festive plant-based feast that everyone will enjoy. The traditional menu will be updated to include new classics like butternut squash curry, mushroom gravy, tempeh stuffing, sweet potato gratin, apple hand pies and more! Type: Hand-on Class (approx. 2.5 hrs)

For close to 100 years the name Pat LaFrieda has been synonymous with the best quality meat all over Manhattan. Do you love beef as much as we do? Selling to the finest restaurants around the country, including Manhattan, Las Vegas, Miami, and Chicago, Pat LaFrieda Meat Purveyors is synonymous with quality, and their facility is right here in North Bergen, New Jersey. Pat La Frieda works with small farms from all around the country seeking the best meats from the best growers. At Heirloom Kitchen we will be cooking up their prime dry aged steaks. We will go over what it takes to get consistent, desirable temperatures on your meat and the best way to sear. We will also be cooking up some classical steak house accompaniments to go alongside your juicy steaks. Type: Hands-on Class (approx. 2.5 hours)

Rome may be the capital of a united Italy, but at heart it’s a bustling provincial town—and like every provincial town in Italy, there are certain dishes that are indisputably part of the Roman table. In this pasta class, learn to make some of Chef David Viana’s favorite pastas such as Pasta all’Amatriciana, Cacio E Pepe, and Pasta Alla Carbonara. We will learn to make the pasta from scratch and how to perfect these killer Roman sauces. Don’t forget the vino!! Type: Hands-on Class (approx. 2.5 hours)

Grab your special someone and join us for an exciting evening as we create a dinner using and combining the freshest ingredients that explore both the land and sea. From how to achieve perfectly seared steaks to succulent seafood, Team Heirloom will guide you through techniques that bring these two exquisite elements together in perfect harmony. Speaking of exquisite and the freshest and finest ingredients, this class will feature all Pat LaFrieda beef, because there is never room for compromise when it comes to quality and for over 100 years, quality is something Pat knows very well. Join us as we set our standard high and elevate your next date night. Please note, for this class we are unable to accommodate any seafood or shellfish allergies. Type: Hand-on Class (approx. 2.5 hrs)

All of the techniques employed in French cooking are designed with one question in mind: how does it taste? The French are seldom interested in unusual combinations and surprise presentations. We will use some of our favorite dishes from Julia Child’s classic, Mastering the Art of French Cooking. Join us for an evening where we make classical French dishes that never go out of style. Type: Hand-on Class (Approx. 2.5 hrs)

With kids and hectic work schedules in the way, it can be tough to find time for anything, let alone romance. Heirloom Kitchen has the perfect escape—an evening of learning, getting your hands a little dirty, and sitting down to a romantic meal! In this class, we will focus on three fresh pasta dishes from various regions of Italy, each offering a twist on some of the classic dishes served here in the states that we know and love. Please note, for this class we are unable to accommodate gluten allergies. Type: Hands on Class (approx. 2.5 hours)

We’ve been crushing on Cynthia’s blog & instagram since we met her. Each day she’s cooking up something delicious and craveable and we are so excited to have her guest teach at Heirloom. Cynthia is a lifelong passionate cook who has brought her well-honed skills into professional kitchens and bakeries. She enjoys sharing the traditional techniques and delicious flavors she has loved throughout her life on her food blog, But First We Brunch! In this class we decided to select some of our favorite recipes from the blog with a holiday spin. Dishes will be, but not limited, to Cynthia’s famous biscuits & gravy as well as pancake and waffle boards including all of the necessary and decorative toppings to get you into the holiday spirit! Type: Hands on Class (Approx 2.5 hours)

Anyone remember our killer monthly Korean BBQ special?! Chef Rob and Chef Zach created the most addictive bulgogi, scallion pancakes, and honey glazed gochujang wings—now it’s your turn to learn how to make it too!! There’s something about the balance of sweet, tangy, and slightly spicy elements fusing together that makes for an unforgettable bite. In this class, we’re going to explore a variety of approaches to Korean BBQ—including bulgogi, various ban chan, kimchi rice, and scallion pancakes!!! We’re confident you’ll walk away with a new favorite in your weekly repertoire! Type: Hand on Class (Approx. 2.5 hrs)

Caribbean cuisine as a whole blends influences from African, Indigenous, European, and Asian culinary styles, reflecting the diverse history of the islands. Dishes often feature tropical ingredients such as plantains, yams, coconut, and a variety of seafood, complemented by bold spices and herbs like thyme, allspice, and scotch bonnet peppers. Dominican food, specifically, is a vibrant part of this broader Caribbean culinary landscape. It’s known for hearty and comforting dishes like mangu(mashed plantains), sancocho (a rich meat stew), la bandera (the Dominican national dish, consisting of rice, beans, and meat), and tostones (fried green plantains). In this class learn from Chef Elio’s Dominican heritage and his connection to Caribbean cuisine. Learn to make traditional bandera (white rice, red bean and stew chicken with tostones) and Caribbean rice with peas, pernil with green salad and lastly Dominican sponge cake with lemon scent meringue tropical fruits.

A Southern Italian tradition celebrated by Italian Americans on Christmas Eve, The Feast of the Seven Fishes doesn’t require there to be exactly seven dishes (it is unknown where that name came to be) and it often includes multiple side dishes—this is how Italians “fast!” Learn how to make dishes such as crab cakes, prosciutto wrapped monkfish, and sea mussels in a saffron broth with couscous to name a few. These dishes are subject to change based on the chef’s inspiration and what is available in the ocean. Type: Hands on Class (Approx 2.5 hours)

Come cook with Chef Zachary Abramzon as he shares his Middle Eastern inspired Hanukkah menu. Explore the bright and vibrant flavors of Morocco, Tunisia, and Israel with dishes like date braised brisket, homemade challah, Jerusalem latkes, charred beet and herb salad, and jelly doughnuts with saffron honey. Type: Hands on Class (approx. 2.5 hours)

Join Chef Zack and Jess as they take a trip down memory lane and share some of their influences from their childhood. Learn to create a spread of delectable classics that will transport you to the cozy elegance of a traditional Russian tea room while you explore the rich flavors and their history and cultural significance. From mastering the secrets of achieving the perfect, paper- thin texture of Blinchiks, or exploring the worlds of Drakakis, the iconic Russian pancake. You can expect to learn these classics as well as how to elevate your next brunch with elevated farmer’s cheese spreads with preservatives and smoked salmon platters. Can you think of a sweeter way to spend your weekend than mastering Russian pancakes with labneh and honey? Because we can’t! Type: Hands on Class (approx. 2.5 hours)

Grab your special someone and join us for an exciting evening as we create a dinner using and combining the freshest ingredients that explore both the land and sea. From how to achieve perfectly seared steaks to succulent seafood, Team Heirloom will guide you through techniques that bring these two exquisite elements together in perfect harmony. Speaking of exquisite and the freshest and finest ingredients, this class will feature all PatLaFrieda beef, because there is never room for compromise when it comes to quality and for over 100 years, quality is something Pat knows very well. Join us as we set our standard high and elevate your next date night. Please note, for this class we are unable to accommodate any seafood or shellfish allergies. Type: Hands on Class (approx. 2.5 hours)

Stars and bells and fancy shapes for you and me! Here’s a secret: not all Christmas cookies require a cookie cutter. Are you looking for dessert recipes that are easy enough to impress and perfect, whether you’re the host or just providing a tray for the holiday party? In addition to the richest, most delicious homemade hot chocolate, we’ve got quite the line up for you: pignoli cookies, soft chewy gingerbreads, and a few other surprises. Please note, for this class we are unable to accommodate gluten or dairy allergies. Type: Hands on Class (Approx 2.5 hours)

Indulge in the warm embrace of Southern hospitality. Transport yourself to the heart of South America as we guide you through a culinary journey, exploring the rich and soulful flavors that define traditional Southern fare. Gumbo, chicken and waffles, and beignets are just a few of the signature dishes that make up the brunch scene (and one of the best scenes) in areas such as New Orleans. Join our chef’s as they show you how to prepare your own Nola brunch menu so that you can flex your Southern hospitality skills for your family and friends. Please note, for this class we are unable to accommodate allium, dairy, and gluten allergies and aversions. Type: Hands on Class (Approx 2.5 hours)

Making tortellini from scratch is a labor of love. Few things are as satisfying as fresh pasta filled with delicious stuffing and covered in a from-scratch sauce. While it may seem daunting, crafting these dishes is much simpler than you might think. In this class, our chefs will first show you how to create the perfect dough to use as the base of any pasta shape. Next, you’ll make tasty fillings and sauces with the freshest, seasonal ingredients. Join us as we help you master the cutest, tiny hat shaped pastas that have been known and loved for hundreds of years…Don’t forget to bring the wine! Type: Hands on Class (approx. 2.5 hours)