Learn to Cook. Have Some Fun.

When you book a cooking classes with Meghan Cattani, you can count on whipping up a whole lot of fun. Perfect for a group date night, girls night in, bachelorette parties, and even a guy's night, our Cooking classes help you improve your cooking technique and learn new recipes. 

Cooking classes are ideal for groups of 6 - 12, depending on the space available in your kitchen. Cattani Catering provides the ingredients, pots, pans, and utensils - you provide the place settings and alcohol, if served. Cooking classes are typically held in the evening, but are also available for brunch, lunch, or as a team building event. 

Cattani cooking classes don't require any cooking experience. Whether you're a novice or skilled, the classes are suitable for all levels and truly focus on making cooking fun. Browse below for a list of themes. If you have a theme of your own in mind, let us know!

Call Cattani Catering at (609)-323-7190 to plan a cooking class event.


Cooking Class Themes

“Sunday at Nonna’s” (65)
In this class students will be transported into Nonna’s cucina where they will learn the staples of a Italian Sunday feast. Your menu includes: Dandelion greens with a lemoncello vinaigrette, Hand-made crepe Manicotti, The perfect “stuffed” meatball topped with riccotia in slow simmer in Sunday sauce and warm hazelnut risotto pudding


“Playing with Pasta” (50)
Nothing beats handmade pasta. In this class students will earn how to knead their own dough and roll away. This class will cover the secrets behind the best gnocchi, fettuccini, and the tricks to making ravioli, and tortellini pasta, in addition we will learn a few staple sauces to top if off, This is a class u don’t want to miss!


“An Italian Affair” (65)
In this class students will learn the essential of Italian cuisine. Timeless dishes will be created using a variety of ingredients. Your menu includes: Arancini (rice balls), Chicken Cacciatore (hunter style chicken), Creamy Polenta parmigiana, Veal Saltinbocca (veal cutlets stuffed with spinach, sage, fontina cheese and prosciutto)


“Under the Sea” (65)
In this class students will learn an array of cooking techniques and preparations in this journey under the sea. Your menu includes: Pan seared “Tuxedo” Tuna with a mango pineapple relish. The ultimate crab cakes, Cod Puttanescca (cod slow simmered in a fresh tomato sauce with olives, capers, and anchovies) and shrimp ceviche. 


“Italian Style Cocktail Party (55)
In this class students will embrace the warmth of the holidays while learning to make quick and easy Italian bites for their guest. Your menu includes: Eggplant capanata with toasty seasoned crostini, Quattro formaggi stuffed baby artichoke hearts, Cremini mushroom caps stuffed with Italian sausage, and broccoli rabe topped with a parmigiano crème, Antipasto skewers with pesto vinaigrette, andprosciutto and gorgonzolastuffed dates with a balsamichoney.


“Room for Shrooms” (55)
In this class student will work with and learn about a wonderful array of wild and exotic mushrooms. Local produce and imported items will be discussed. Your menu includes: Wild mushroom and truffle bisque topped with crispy shallots, Portabella fries with a garlic lemon aioli, Polenta with wild mushrooms and mascarpone cheese, and wild mushroom, asparagus and roasted tomato wellington


“Italian Game Night” (65)
In this class students will be brought in from the wild and into the kitchen. Various game meats and preparation will be disused. Your menu includes: Focaccia encrusted rack of Venison, Papperdelle with wild boar ragu, Slow roasted rabbit cacciatore, and Pan roasted duck breast with grapes and grappa


‘’Tuscan Steakhouse” (65)
In this class students will transported to some of the most famous steakhouses with an Italian flair. Your menu will include d: clams casino with crispy pancetta, Beef Carpaccio (thinly shaved beef filet topped with baby arugula, shaved parm, and evoo), Grilled Jumbo Shrimp with Bagna cauda (anchovies, garlic, parsely, and olive oil dip) Bistecca Pizzaiola ( char-grilled strip steak topped with caramelized onions, peppers and hand crushed tomatoe)


“Easy Being Cheesy” (65)
In this class students will be introduced to the wonderful and endless world of cheese. Your menu includes the following: Baked Brie with seasonal fruit, pecans, and balsamic caramel, Smokey Mac n Cheese ( pasta baked with cheddar, gruyere, fontina, provolone, pancetta, bacon and chives ) Mozzarella Spiedini (mozzarella cheese lightly breaded and pan fried topped with a anchovy and caperblush sauce), and Pan Seared Parmiagano reggiano encrusted rack of lamb.


"Evening in Paris" (65)
In this class students will be transported to Paris café while dining on some of the classic Parisian cuisine. Your menu includes the following: Soupe à l’Oignon (onion soup), Sauteed Mussels with tarragon and pernod creme sauce, Steak au Poivre (steak with peppercorn sauce); Tarte Tatin (fresh apple tart with house-made whip cream)


“Jersey Fresh”(60)
In this class students will use local jersy produce to create dishes that will impress your guest at your next dinner party. Your menu will include jersey tomato and cucumber panzanella salad, Tempura battered zucchini blossoms stuffed with ricotta and fresh herbs, Char-grilled pork tenderloin with caramelized figs, and Sautéed jersey peaches with a tarragon brown butter topped with fresh whipped cream