CARLOW COOKERY
Carlow Cookery’s cooking classes are a great place to eat, drink, and learn...Carlow Cookery offers an extensive selection of cooking
classes taught by professional instructors and restaurateurs in our demonstration kitchen. Topics include regional and ethnic cuisine, basic and
advanced techniques and much more. Classes begin at 7:00 p.m. and include recipes, a sampling of the foods prepared and complimentary wine.
Evening Events
New Italian Classics
Wednesday, January 7th
Fresh ideas in Italian American cooking.
(Ed Batejan, 7pm, $42)
Italian cooking in America has evolved over the last twenty years. It's still
straightforward with great flavors but it now takes advantage of a range of more
readily available ingredients and has more global influences. By choosing quality ingredients, combining them sensibly, and cooking them to perfection you too
can enjoy these new classics at home. Hearts of Romaine with Caesar Dressing, Shaved Piave and Grilled Bread; Rigatoni with Spicy Sausage and Broccolini in a Rich Ragu; Shrimp and Scallops in Garlicy Tomato Broth; Tuscan Marinated Chicken with Three Cheese Polenta; and more.
Sensational Soup Suppers
Thursday, January 8th
One pot meals that pack in the flavor without the fuss.
(Katie Smith, 7pm, $40)
Satisfying dinners are a snap once you learn the recipes and techniques for
making great soups. Soup is one of the world's most popular dishes - it's versatile and nourishing. This class will focus on soups that feature rice and noodles
as a main component. Each is a complete meal that can be made ahead and in
one pot - what more can you ask for? Spanish Shrimp, Chorizo, and Rice Soup;
Hanoi Chicken and Rice Noodle Soup (Pho Ga); Venetian Rice and Peas (Risi e
bisi); Spicy Vegetable and Pasta Soup; Corn and Wild Rice Soup with Smoked
Sausage.
An Evening with The Talking Teacup
Monday, January 12th
Learning to enjoy quality teas and the foods that go with them.
(Kathy Heck, 7pm, $40)
Whether you are a novice or a long-time tea lover, there's plenty more to explore when it comes to tea. Ms. Kathy Heck, proprietor of the Talking Teacup
will join us to explain the types of teas available and the tradition behind their
service. Located in a beautifully restored historic farmhouse in Chalfont, the
Talking Teacup is a full service tea room that offers respite from the hustle and
bustle of everyday life. Sit back, relax and enjoy fine teas and the foods that
complement them. Scones with Devonshire Cream; Creamy Tomato Bisque;
Rosemary Chicken Salad Sandwiches; Crackers with Herbed Cheese Spread;
Toast with Earl Grey Honey Butter; Mini Pecan Tarts.
Comforts of the Kitchen
Thursday, January 15th
Nourishing slow-cooked dinners.
(Karen McGinn, 7pm, $40)
Most cultures have rich, nourishing dishes that are slow-cooked and this country is no different. These recipes are a delicious mix of flavors and ingredients
that enhanced by the longer cooking times. The final dish is a combination of
tender meats and caramelized vegetables that often can be eaten with just a
spoon. Plus, as they cook the aromas that fill the kitchen bring back fond
memories that satisfy the soul. Slow-cooked Pork Shoulder with Winter Vegetables; Chicken and Shrimp Etouffee; Braised Chicken with Leeks and Morel;
Hearty Lamb and Vegetable Stew; Beef Brisket with Pearl Onions and Baby
Carrots.
The World of Olive Oils
Tuesday, January 20th
Tasting and cooking with robust extra-virgin olive oil.
(Denis Chiappa, 7pm, $45)
Confused by the array of olives available in the market today? We'll help you
better understand what's out there and how they differ. You'll be able to taste
brands from several different countries , learn why there's a difference in price
and prepare dishes that use olive oil to enhance the flavor of the dish. There's
no better way to decide what you like than by tasting. Warm Goat Cheese Salad
with Grilled Bread; Cappelini with Spicy Olive Oil Sauce and Dilled Bread
Crumbs; Roasted Salmon with Slow Roasted Tomatoes and Lemon Oregano
Oil; Almond and Olive Oil Cake.
Superbowl Celebration - Tampa Style
Wednesday, January 21st
Give your big game party a Spanish twist with paella and tapas.
(Denis Chiappa, 7pm, $45)
A tasty twist on our annual class on Superbowl Entertaining. We’ll design a
menu that jazzes up your party with Spanish flavors in honor of the host city,
Tampa Bay. Our menu will include paella recipes, tapas-style finger foods and a
traditional dessert. These are foods that can be done in advance and can feed a
crowd. We’ll also give you suggestions on that to do ahead to make hosting the
party a little easier. Spicy Sausage and Cheese Tortilla; Smoky Shrimp and
Bacon Brochettes; Pork and Roasted Pepper Stuffed Empanadas; Chicken and
Chorizo Paella; Mixed seafood Paella; and more.
Wine and Food Pairing
Champagne and Crepes
Wednesday, February 4th
Sumptuous crepe recipes paired with crisp, sparkling wines.
(Bill Mickel, 7pm, $50)
Served as an appetizer, entrée or dessert, crepes are an elegant option for a
contemporary meal. They are wonderfully thin and can be filled with any number
of seasonal fruits, seafood, meats and cheeses. Pair them with the uttimate
food wine, champagne, and you have a match made in heaven. We'll taste four
champagnes and pair each with a different crepe recipe. Seafood Crepes with
Chapagne Cream Sauce; Chicken Crepes with Asparagus and Mushrooms;
Classic Moo Sho Pork with Bok Choy and Peppers; Grand Marnier Crepe Cake.
The Food and Wine of Italy
Thursday, March 26th
Pairing great food with great wines.
(, 7pm, $45)
One of our most popular classes on pairing food and wine focuses on Italy
including beefy reds from the North as well as some prominent white wines from
the South. Our wine expert will help you better understand what to look for when
choosing wine with food and we'll serve an appetizer, pasta, main course and
dessert that matches components of the wines we're tasting. Caprese Mushroom Melts with Pesto Sauce; Arugula, Pear, Prosciutto and Goat Cheese
Salad; Lasagne di San Gimignano (fresh noodles with bechamel and bolognese
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Evening Events
Starters, Soups and Salads
Tuesday, February 3rd
Great recipes for lighter fare.
(Katie Smith, 7pm, $40)
Sometimes the courses outside the main entrée are the most memorable and
enjoyable of the meal. This class will feature two menus that include an appetizer, hearty soup and vibrant salad. These casual and flavorful recipes are just
right for a midday meal, light supper or even as a relaxed way to entertain.
Warm Roasted Pepper and Crab Dip with Crostini; Warm Camembert with Wild
Mushroom Ragout; Corn and Cod Chowder; Tangy Tomato Soup with Tarragon
Croutons; Spinach Salad with Smoked Chicken, Apples and Bacon; Shrimp
Salad with Watercress and White Beans.
Flavors of the Mexican Kitchen
Wednesday, February 18th
The essential elements of Mexican cooking
(Ed Batejan, 7pm, $40)
Many of the dishes served in local Mexican restaurants do not accurately reflect the food of our neighbors to the south. True Mexican cooking uses a variety
of meat, seafood, beans and vegetables flavored with rich moles and fresh
sauces. With the variety of ingredients readily available today there's no reason
why you can't put these dishes together at home. Sweet and Spicy Shrimp in
Escabeche; Toastadas with Smoky Chicken, Avocado and Cheese; Barbecued
Chicken with Mole Sauce; Creamy Enchiladas with Pork, Tomatoes and Green
Chile; Mexican Red Chile Stew (Pozole Rojo).
Spice is Nice
Thursday, February 26th
Making the most of your spice cabinet
(Karen McGinn, 7pm, $40)
Understanding how different spices affect the dishes you make is an important
step in becoming a good cook. From how much to use to what combinations
work best, we’ll look at the significant spices available today and offer general
rules on howmake dishes that showcase their flavor. Mulligatawny Soup (Rich
Indian Flavored Soup with Chicken, Potatoes and Vegtables); Five Spice Beef
and Pepper Stir-fry; Scalloped Potatoes with Goat Cheese and Herbs de Provence; Chicken Tagine with Apricots and Spiced Pine Nuts; and more.
Stepped-up Side Dishes
Tuesday, March 3rd
Make your meals a little more interesting with tasty side dishes.
(Katie Smith, 7pm, $40)
Most people think first of the entrée when planning a meal, but a good side
dish can make or break a meal. Side dishes can be hearty or healthy, hot or
cold or just about anything you can think of in between. Pasta, rice, beans or
vegetables can all be turned into fantastic sides that complement a variety of
dishes. Vegetable Medley with Garlic-Chile Sauce; Southwestern Corn Pudding
with Smoked Ham; Fusilli with White Beans, Tomatoes and Spinach; Artichoke,
Mushroom and Potato Casserole; and more.
The Hot Potato
Wednesday, March 4th
Simple but elegant soup, salad and side dish recipes using potatoes.
(Denis Chiappa, 7pm, $40)
The potato is used throughout the world because of its nutrional value and
versatiliy. The types grown may vary by country and region but generally speaking, both waxy and starchy potatoes are always available. We’ll look at how to
use the different varieties of potatos and teach you some creative dishes for
everyday. Sausage, Fontina and Fennel Potato Skins; Cream of Red Pepper
and Potato Soup with Crab; Roasted Potato and Vegetable Salad; Potato and
Porcini Frittata; Braised Beef with Sweet and White Potato Pancakes.
The Food and Spirit of Ireland
Tuesday, March 10th
Classic Irish fare from Shanachie Irish Restaurant
(Shanachie, 7pm, $45)
In Ireland, stories are treasured and those that tell tell are know as Shanachie.
The story of The Shanachie Irish Pub and Restaurant in Ambler has is roots in
County Tyrone, Ireland. The warmth and and welcome of the pub is a reflection
of the hometown of one of it's owners. It is a place where the music is great and
the food ranges from traditional to contemporary Irish fare. The chef at Shanachie will serve up a St. Patrick's Day feast featuring dishes from the restaurant. Brown Crab, Spinach and Irish Cheese Dip with Black Bread; Shanachie
Irish Potato Boxty; Creamy Shrimp Bisque with Sherry; Breast of Chicken Sauteed in a Tullamore Dew Irish Whiskey Sauce; and more.
Caribbean Cookery
Monday, March 16th
Bright and flavorful dishes from the Islands in the Sunday
(Denis Chiappa, 7pm, $40)
Caribbean cooking is a fusion of African, American-Indian, French and Spanish
syles that uses the plentiful fruits and vegetables grown locally and seafood
fished from the boutiful waters surrounding the islands. We’ll pull key ingredients from this vast array ingredients and incorporate them into authentic dishes
from Puerto Rico, Aruba, Cuba and more. Squash Fritters with Spicy Citrus
Dipping Sauce; Mofongo de Camarones (A national dish of Puerto Rico, plaintain cakes stuffed with shrimp and finished with sauce); Chicken, Rice and Pigeon Pea Casserole; Grilled Jerk Fish with Pineapple Salsa; Mango Cheesecake with Lemon Syrup.
Essential Knife Skills for Home Cooks (Hands-on) Thursday, March 19th
A complete primer on using the cook's most important tool
(Denis Chiappa, 6:30, $45)
One of our most popular sessions, this hands-on class focuses on how to properly use and care for your knives. Our goal is to make you more efficient at
chopping and slicing garlic, onions, celery, carrots, tomatoes and herbs. Practice makes perfect - so you'll get to practice these techniques under the supervision of the instructor. Knives are provided for the class and as a bonus you will
receive discounts on all in-stock knives. Act fast, spaces are limited. Class
begins at 6:30 p.m. and runs 2 to 2-1/2 hours.
Wine Tasting
The Wine Bar
Friday, January 23rd
Chic, seasonal foods paired with great wines.
(Bill Mickel, 7pm, $50)
Join us for a night of noshing and drinking! We’ll show you how fun it can be to
entertain with small plates of food complimented by different wines. The menu
is a mix of starters and appetizers featuring great ingredients and global flavors
and each will be paired with a different type of wine. Drinking wine and eating a
variety of great foods - what a great way to socialize. Phyllo Triangles with a
Leek, Sausage and Balsamic Filling; Wild Mushroom Ragu with Savory Whipped
Cream; Chicken Negimaki with a Spicy Roasted Pepper Sauce; Duck Confit
Quesadillas; Cherry Peppers Stuffed with Saffron Shrimp and Corn Custard; and
more.
Fine Wines for Romantic Meals
Friday, February 13th
Enjoy a night of great wine and food with the one you love.
(Bill Mickel, 7pm, $70)
When properly properly paired, a premium wine can add so much to a special
meal. This class is specifically designed to teach participants the difference
between average wine and exceptional wine. It features a selection of premium
reds from some great growing regions including Napa, Sonoma, Burgundy and
Bordeaux. The class will be conducted by our wine expert, Bill Mickel, and the
wines will be accompanied by a starter, main course with side and dessert. It's a
great way to spend a night out with someone you love. Classic Caesar Salad;
Short Ribs Braised in a Shallot Merlot Sauce; Potato Gratin with Bacon and
Thyme; Caramelized Banana Tartlets with Chocolate Sauce.
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Evening Events
Techniques of Cooking
With The Grain: Enjoying Specialty Beers
Wednesday, March 25th
Appreciating beer as important part of fine dining.
(Denis Chiappa, 7pm, $45)
Beer has long be considered the beverage of more informal eating - barbecue,
pizza, sporting events, etc. But more and more it is being served in fine restaurants and for good reason. Quality beers pair with all sorts of foods and can
enhance many foods more so than wine. We'll taste four styles of specialty beer
and enjoy them with some great dishes. Smoked Salmon, Brie and Crostini
Plate with Dry Stout; Shrimp Bisque with Pale Ale; Chicken Cordon Bleu with
Marzen; Flourless Belgian Chocolate with Abbey Ale.
Korean Barbecue
Monday, March 30th
Entertaining with flame.
(David Kiser, 7pm, $40)
It's hard to resist the pleasure of Korean barbecue - a combination of salty and
spicy flavors and a mix of textures and temperature that make the dishes soar.
We'll dig into this exotic method of cookery and make a sumptuous grilled beef
served with traditional side dishes, garnishes and sauces. One taste and you'll
be hooked. Seafood Pancakes with Asian Barbecue Sauce and Scallions;
Chicken and Rice Noodle Soup with Cabbage and Sesame Oil; Kalbi (Grilled
Marinate Beef Short Ribs Wrapped in Crispy Lettuce); Stir-fried Vegetables and
Egg over Rice with Spicy Pepper Sauce.
Good cooking is built on a foundation of proper technique and an understanding of some basic principles. Each of the five segments focuses on a specific
category of food and highlights different cooking methods. The goal of our entire
Techniques of Cooking Program is to give participants the confidence to create
dishes rather than just follow recipes. Each of the five parts is taught by Chef
David Kiser, Executive Chef of Avalon Restaurant and a former instructor at the
French Culinary Institute in New York City.
Classes begin at 7pm. Series Cost: $200, Individual Classes: $45
Knife skills and Vegetable Cookery
Monday, January 26th
The series begins with instruction on how to use and care for the most important tool in your kitchen, the knife. You'll learn how to cut, slice and chop a variety of vegetables based on the dishes that will be prepared. In addition, we'll
show you what to look for when buying different vegetables, how to clean and
store them, and the many different ways to cut them. Last but not least, you'll
learn the different ways they can be incorporated into great baked, braised and
sauteed dishes. Peppers Stuffed with Rice, Sausage and Vegetables; Braised
Beef with Root Vegetable Ragout; Salad of Winter Greens with Goat Cheese,
Walnuts and Roasted Beets; Pasta and Vegetables with Provencal Sauce; and
more.
Soups and Sauces Made Easy
Monday, February 9th
Flavorful soups and tasty finishing sauces are an important part of a cook’s
repertoire. Once you master the fundamentals you can easily turn them into
endless variations. This class starts with basic stocks and then teaches you how
to turn them into rich vegetable and meat soups. We then shift our focus to
making several classic sauces that are a perfect with pork, chicken or beef.
Classic French Onion Soup with Gruyere Croutons; Velvety Corn Soup with
Shrimp and Wild Mushrooms; Seared Chicken with Herbed Veloute Sauce; Sauteed Fish with a Citrus Buerre Blanc; Grilled Pork with Tomato and Red Pepper
Sauce.
Fish and Seafood Cookery
Monday, February 23rd
In the third part of our series you’ll learn how to choose, clean, and prepare
both finfish and shellfish. We’ll discuss which types of seafood work best with
each of the different cooking methods (grilling, poaching, frying, etc.) and make
some classic sauces to accompany each dish. As always, David will demonstrate how using good quality ingredients and applying proper technique makes
all the difference. Sauteed Fish with Olives, Tomatoes and Capers; Grilled Fish
Steaks with Veracruz Sauce; Seafood Stew with Saffron and Winter Vegetables;
Pan-fried Trout with Classic Browned Butter Sauce; and more.
Grilling, Roasting, Searing Meats
Monday, March 9th
This comprehensive class covers all types of meat. To start, we’ll discuss the
different cuts of poultry, when to use each and how to prepare them for cooking.
From there we go to the different cuts of beef, which cut works best for the different cooking methods and how to properly use marinades and rubs. Lastly, show
you how to cook pork to moist and tender perfection. Spice Rubbed Grilled Beef
with Homemade BBQ Sauce; Seared Beef with Brandied Cream Sauce; Panroasted Chicken with Mushroom Sauce; Pork Tenderloin with Apple Chutney;
and more.
Decadent Desserts
Monday, March 23rd
This class is for everyday people who want to make good everyday desserts.
By focusing on the essential building blocks of many dessert recipes we'll make
you proficient in pastry even if you think of yourself as a savory cook. First,
you'll learn how to make pastry dough, cream puffs and sponge cake. We’ll then
go on to the classic fillings and finishing touches - chantilly cream, pastry cream,
and fruit coulis. Last by certainly not least, we’ll cover the basics of working with
chocolate. Fruit Tart with Almond Cream; Citrus Sponge Cake with Strawberries
and Cream; Flourless Chocolate Espresso Cake with Raspberry Sauce; Vanilla
Cheesecake with Chocolate Crumb Crust; and more.
Cancellation Policy: Reservations must be secured with a major credit
card. You may cancel your reservation for food classes and wine
tastings up to one week prior to the event without penalty. For our bus
trips, cancellations must take place two weeks prior to the event. Your
credit card will charged at that time. Cancellation with less than the
required notice will result in forfeiture of the class fee. Group
reservations (5 or more persons) must be paid for at the time of the
registration. Cancellations of any group reservation will result in
forfeiture of the class fee. Due to unforeseen circumstances, occasions
may arise that require Carlow Cookery to cancel or reschedule classes.
Participants will be offered a full refund in these situations.
Instructors/Recipes: We do our best to keep to the instructors and
recipes listed on the class brochure but changes may occur as the
schedule progresses.
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Hands-on Classes
Cooking with Kids
Fresh Pasta and Gnocchi
Tuesday, January 20th
Mastering traditional pasta dishes from Italy.
(Denis Chiappa, 6:30pm, $60)
Italian cooking is varied and rich in all its aspects but pasta and gnocchi have a
special place in its history and traditions. As Italians emigrated to different parts
of the world these dishes became an integral part of many different cuisines.
This class will focus on kneading, rolling and cutting pasta, mixing and forming
gnocchi and sauces that are perfectly paired with each. Practice makes perfect.
This hands-on class begins at 6:30 p.m. Cannelloni with Fresh Tomato Basil
Sauce; Fresh Linguini with Romesco Sauce; Gratineed Gnocchi with Spinach
and Ricotta Salata.
Romantic Dinner For Two
Thursday, February 12th
Spend a little time cooking with your mate.
(Denis Chiappa, 6:30pm, $60)
It's a well established scientific fact that couples that cook together, stay together. Well, even if its not quite a 'fact', it's still fun to do. We'll put together a
romantic menu with recipes that couples can enjoy making together. You'll work
side by side as a couple to make each dish. This hands-on class is a great way
to celebrate Valentine's Day. Red Onion, Sour Cream and Smoked Salmon
Quesdillas; Hearts of Romaine Salad with Caesar Dressing; Scallops with
Herbed Cream in Puff Pastry Shells; Bittersweet Chocolate Mousse with Fresh
Whipped Cream.
Essential Knife Skills for Home Cooks (Hands-on) Thursday, March 19th
A complete primer on using the cook's most important tool
(Denis Chiappa, 6:30, $45)
One of our most popular sessions, this hands-on class focuses on how to properly use and care for your knives. Our goal is to make you more efficient at
chopping and slicing garlic, onions, celery, carrots, tomatoes and herbs. Practice makes perfect - so you'll get to practice these techniques under the supervision of the instructor. Knives are provided for the class and as a bonus you will
receive discounts on all in-stock knives. Act fast, spaces are limited. Class
begins at 6:30 p.m. and runs 2 to 2-1/2 hours.
The goal of this four part series of hands-on classes is to teach kids fundamental techniques needed to prepare a variety of basic meals. Along the way we
stress kitchen safety and the proper use of and care of cooking tools. Each class
will begin with instruction on the recipes being prepared included understanding
the ingredients, measurements and procedure. Participants then prepare the
items listed in each class with the guidance and supervision of instructors. The
menus are designed to stress fresh ingredients and kid-friendly flavors. As the
class progress the kids get to eat the dishes they prepared and ask questions.
Ages 10 to 12. Classes begin at 2pm. Cost of the series is $130
Fresh Vegetables and Soup Suppers
Sunday, January 25th
In our first session we stress an important component of a healthy diet - vegetables. We'll teach the kids how to clean, prepare and cook vegetables and
make a number of tasty soups. Creamy Potato and Leek Soup; Hearty Chicken
and Rice Soup; Sausage and Bean Soup.
Fish and Seafood
Sunday, February 8th
The task of getting kids to enjoy eating fish is made easier when they are involved in the preparation of the recipe. We'll focus on fish and seafood that they
are most likely to enjoy and prepare it with ingredients that suit their taste. Stirfried Shrim with Broccoli; Crispy Fried Fish with Special Sauce; Fish and Corn
Chowder.
Chicken, Pork and Beef
Sunday, February 22nd
This class focuses on techniques that take advantage of the versatility of
chicken, beef and pork. After this class, your junior chef will be cooking you
fabulous dinners in no time. In addition to learning how to saute, the kids will
make pot pie and a mouth-watering meatloaf. Chicken Pot Pies with Biscuit
Crust; Pork Cutlets with Herbed Pan Gravy; Dad's Meatloaf with Tangy Tomato
Sauce.
Desserts
Sunday, March 8th
In this session the kids dig into sweet treats like crisps and cakes. We'll teach
the importance of accurate measurements and following a recipe. They'll learn
the buiding blocks of classic desserts and satisfy their sweet tooth in the process. Mini Cheesecakes with Wafer Crust; Old Fashioned Apple Crisp; Molten
Chocolate Cakes.
Bus Trips
Culinary Institute of America
Saturday, February 14th
American Bounty Restaurant and Millbrook Winery.
(8am, $99)
Join us for trip to the Culinary Institute of America, our nation’s premier culinary
training institution and the only residential college for culinary education. The
day begins 7:30 a.m. with coffee and cake at the store. We leave promptly at
8:00 a.m. for Hyde Park, NY, home of the CIA. There you’ll enjoy a four course
lunch at American Bounty Restaurant. It is here that the wealth and diversity of
America's cultural heritage is brought to life by the imaginative cuisine of this
student-staffed restaurant located in the CIA's main grand building, Roth Hall. A
recipient of the prestigious Ivy Award, the Bounty features regional specialties
prepared with ingredients harvested from the riches of the Hudson River Valley.
After lunch, you can walk the grounds of the school, shop the book store and
take in the library. We'll then board the bus and travel south to Millbrook Vineyards and Winery for a tour and tasting of a winery the New York Times calls
'Hudson Valley's flagship winery'. Their world-class wines have won acclaim
from critics and consumers alike, and they compare favorably with top wines
from California and France. Millbrook is considered one of the top wineries not
only of the Hudson River Valley but all of New York State and indeed the eastern
seaboard. Each tour is capped off with a complete and informative tasting of
current vintage Millbrook wines and includes a sampling of six of our wines, a
souvenir wine glass for you to take home, and samples of their Villa Pillo Estate
Extra Virgin Olive Oil.
Arthur Avenue and New York Botanical Gardens
Saturday, March 21st
Bronx's Little Italy and the Orchid Show
(8am, $89)
Join us a great trip to New York City Arthur Avenue, a must-see spot for
foodies. Our day begins with coffee and danish at the store. We board the
coach at 8 a.m. and head for the city. While not as well-now as it's Manhattan
counterpart, Arthur Avenue could be considered New York's real Little Italy. It
has been the commercial center for one of the largest Italian communities in the
country and is as vibrant as ever, home to authentic delis, bakeries, specialty
market and fish stores. There you'll be treated to a fantastic array of fresh pasta,
aged cheeses, cured olives and crispy cannolis. Last but not least, it's home to
great cafes and restaurants that use these great ingredients in incredible dishes.
From there we head to the New York Botanical Gardens, a National Historic
Landmark that is home to one of the greatest botanical garden in the world.
There you will be treated to a guided tour that includes the Orchid Show, where
thousands of orchids, from miniatures named 'Pinhead' to giant violet vandas, fill
a luxuriant tropical landscape. You will also have to view the grounds and other
collections as well as the gift shop. We'll then board the bus and return to the
store for snacks and beverages. Act now, spaces are limited.
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