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          Cooking Class

          Cancellation Policy  |  Download Full Schedule
           
          • Pasta Night 101
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            Pasta Night 101

            Thursday, January 24th, 7pm

            Chef Aaron Drielinger

            v

            Aragon 101

            Pasta Night 101

            $ 85.00

            Thursday, January 24th, 7pm

            There are few dishes as satisfying as a bowl of perfectly made pasta. Create a gorgeous Italian dinner from start to finish with homemade pasta and fresh ingredients. Join Chef Aaron in the kitchen as we focus on “stuffed” pastas, learn different techniques such of rolling and filling hand pastas, as well as classic sauces and preparations. 

            Menu:  Ricotta & Pecorino Tortellini, Sausage & Spinach Agnolotti, Beet Ravioli with Seared Octopus and Poppy Seed Butter, Chocolate Ravioli & Berries

            Chef Aaron Drielinger

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          • The Lebanese Kitchen - January Edition
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            The Lebanese Kitchen - January Edition

            Saturday, January 26th, 11:30am

            Chef Rafaella Sargi

            v

            Aragon 101

            The Lebanese Kitchen - January Edition

            $ 0.00 $ 85.00

            Sold out

            Saturday, January 26th, 11:30am

            This class focuses on classic Lebanese dishes with our resident Lebanese chef, Rafaella Sargi. Master the art and technique behind creating traditional Lebanese dishes and bring the vibrant flavors of Lebanon into your kitchen.

            Menu: Man’oushesh (zaatar on a flatbread, served with Labneh, fresh mint, olives, and tomatoes), Foul Mdammas with Balila, Knafeh (sweet layered dessert with cheese and syrup)

            Chef Rafaella Sargi

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          • Whiskey & Rye
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            Whiskey & Rye

            Saturday, January 26th, 7pm

            Chef Aaron Drielinger

            v

            Aragon 101

            Whiskey & Rye

            $ 85.00

            Sold out

            Saturday, January 26th, 7pm

            Pass the bourbon! We’re hosting a spirited class of whiskey infusion and hardy favorites. This class is not for lightweights. Our decadent menu includes classic dishes paired with unexpected and innovative flavors.

            Menu: Hickory Smoked Manhattans, butternut squash gnocchi with Bourbon cream sauce, Bourbon & Brown Sugar Glazed Brussels Sprouts with Bacon, Tennessee Whiskey Pork Chops with grilled apples, Whiskey Maple doughnut

            Chef Aaron Drielinger

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          • Flavors of Colombia
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            Flavors of Colombia

            Tuesday, January 29th, 7pm

            Chef Pablo Zitzman

            v

            Aragon 101

            Flavors of Colombia

            $ 85.00

            Tuesday, January 29th, 7pm

            Join us for an evening of traditional Colombian specialties with Bogota native, Pablo Zitzmann. Given the geographical variety and tropical climate, Colombian cuisine is diverse and rich flavor.

            Menu:  
            Empanadas de Pipian: Peanut Dipping Sauce  
            Tamarind and Tomato Salad, Melao and Straciatella  
            Sobrebarriga: Hogao and Papa Chorreada (Brisket with Tomato and Onion Sauce and Potato with cream sauce)
             Ajiaco Santafereno, Organic Chicken and Avocado (Traditional Colombian Soup)  
            Queso con Guayaba  

            Chef Pablo Zitzman

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          • Whiskey & Rye (one more time!)
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            Whiskey & Rye (one more time!)

            Friday, February 1st, 7pm

            Chef Aaron Drielinger

            v

            Aragon 101

            Whiskey & Rye (one more time!)

            $ 85.00

            Friday, February 1st, 7pm

            Pass the bourbon! We’re hosting a spirited class of whiskey infusion and hardy favorites. This class is not for lightweights. Our decadent menu includes classic dishes paired with unexpected and innovative flavors.

            Menu: Hickory Smoked Manhattans, butternut squash gnocchi with Bourbon cream sauce, Bourbon & Brown Sugar Glazed Brussels Sprouts with Bacon, Tennessee Whiskey Pork Chops with grilled apples, Whiskey Maple doughnut

            Chef Aaron Drielinger

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          • Japanese Tapas
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            Japanese Tapas

            Wednesday, February 6th, 7pm

            Chef Pablo Zitzman

            v

            Aragon 101

            Japanese Tapas

            $ 85.00

            Wednesday, February 6th, 7pm

            Pull up a seat at the sushi bar and join us for an evening of traditional Japanese plates with Chef Pablo. 

            Menu:  
            Tuna Tataki, Ginger Soy, Negi Salad  
            Cucumber, Sesame, Nori Furikake, Shaved Egg Yolk  
            Pork Gyoza, Crepe Royale  
            Mushroom Donabe
            Miso Creme Brulee 

            Chef Pablo Zitzman

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          • Beans, Greens & Grains
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            Beans, Greens & Grains

            Thursday, February 7th, 7pm

            Chef Aaron Drielinger

            v

            Aragon 101

            Beans, Greens & Grains

            $ 85.00

            Thursday, February 7th, 7pm

            New Year, New You!! By popular demand we have added some vegetarian options to our line up! In this class we will celebrate healthy and flavorful cooking with hearty vegetarian dishes. Cooking vegetables well is an art form! Whole roasted cauliflower is on menus all over the place - this tender version is poached first, then roasted, and you'll make a creamy cilantro sauce to accompany it. 

            Menu: Eggplant Caviar with toasted Crostini, Medley of Winter Roasted Root Risotto, Whole Roasted Cauliflower with Yogurt Cilantro Sauce, Wilted Kale, Apple, and Walnut Salad, Apple Tart with Pumpkin Sorbet

            Chef Aaron Drielinger

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          • The Lebanese Kitchen - February Edition
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            The Lebanese Kitchen - February Edition

            Saturday, February 9th, 11am

            Chef Rafaella Sargi

            Saturday, February 9th, 11am

            This class focuses on classic Lebanese dishes with our resident Lebanese chef, Rafaella Sargi. Master the art and technique behind creating traditional Lebanese dishes and bring the vibrant flavors of Lebanon into your kitchen.

            Menu: Tabbouleh, One Pan Chicken with Potatoes Aioli, Sfouf bi Debess (Molasses Cake)

            Chef Rafaella Sargi

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          • Rendezvous in the Kitchen
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            Rendezvous in the Kitchen

            Thursday, February 14th, 7pm

            Chef Harald Neuweg

            v

            Aragon 101

            Rendezvous in the Kitchen

            $ 125.00

            Thursday, February 14th, 7pm

            We're celebrating a very special Valentine's in Vienna this year. Celebrating traditional Austrian dinner with a little special appearance from our neighbors at Fritz and Franz, Chef Harald Neuweg.

            Menu: TBD

            Chef Harald Neuweg

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          • Don’t Go Bacon My Heart!
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            Don’t Go Bacon My Heart!

            Saturday, February 16th, 7pm

            Chef Aaron Drielinger

            v

            Aragon 101

            Don’t Go Bacon My Heart!

            $ 95.00

            Saturday, February 16th, 7pm

            Valentine Redux! Because nothing says I love you like bacon for dinner. 

            Menu:  Spinach, Bacon and Goat Cheese Salad; Classic Carbonara; Bacon Steak and Tamarind Glaze; Applewood Bacon Shortbread Cookies

            Chef Aaron Drielinger

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          • Homemade Gnocchi 101
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            Homemade Gnocchi 101

            Tuesday, February 19th, 7pm

            Chef Pablo Zitzman

            v

            Aragon 101

            Homemade Gnocchi 101

            $ 85.00

            Tuesday, February 19th, 7pm

            Roll up your sleeves and join us for a night of homemade Italian favorites with Chef Pablo. 

            Menu:  Burrata Salad; Gnocchi with Butternut Squash and Parmigiano-Reggiano; Chorizo Stuffed Agnolotti, Corn, Saffron and Chives Pannacotta and Honey Comb

            Chef Pablo Zitzman

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          • Pho Sho'
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            Pho Sho'

            Tuesday, February 26th, 7pm

            Chef Pablo Zitzman

            v

            Aragon 101

            Pho Sho'

            $ 85.00

            Tuesday, February 26th, 7pm

            Join us for a culinary adventure through Vietnam, we'll be making more the pho (but we couldn't resist a good food pun! ) Learn the techniques used of making classic Vietnamese food, from the rich broths to the variety of fillings, there is a lot to know about making your Vietnamese cuisine at home.

            Menu:  
            Rib Eye Tataki: Nuoc Cham Vinnaigrette, Crunchy Shallots and Garlic, Sweet Soy and Kaffir Lime
            Roasted Whole Cauliflower: Fish Sauce Caramel, Labneh, Candied Ginger and Lemongrass
            Beef Pho: Aromatic Broth and Shaved Beef, Accounterments and Noodles
            Cold Noodle Salad: Vermicelli Noodle Salad with Shrimp and Sweet and Sour Sauce
            Milk Iced Tea Gelato, Tapioca and Coconut

            Chef Pablo Zitzman

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          • Breakfast in the Middle East
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            Breakfast in the Middle East

            Saturday, March 2nd, 11am

            Chef Aaron Drielinger

            v

            Aragon 101

            Breakfast in the Middle East

            $ 85.00

            Saturday, March 2nd, 11am

            Wake up and smell the shakshuka! We’re cooking our way through the Middle East with a savory brunch menu. In addition to being downright delicious, this menu is vegetarian friendly.

            Menu: Israeli Shakshuka, Babka French Toast, Flambé Greek Kefalogravaria Cheese, Fresh Ground Quinoa Falafel, Pickled Veggies, Fresh Pita Bread & Baba Ghanoush

            Chef Aaron Drielinger

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          • Mardi Gras
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            Mardi Gras

            Tuesday, March 5th, 7PM

            Chef Aaron Drielinger

            v

            Aragon 101

            Mardi Gras

            $ 85.00

            Tuesday, March 5th, 7PM

            We're taking a trip down to the Big Easy! Join us for dinner in Nola with all the quintessential Creole dishes that make N'awlins a supreme culinary capital. This soulful menu adapts some of New Orleans' greatest hits for a brillian Mardi Gras celebration. 

            Menu: Mini Oyster Po'Boy, Bag of Prawns boiled in a Zesty Lemon Pepper Sauce, Cajun Chicken and Andouille Sausage Jambalaya, Homemade Beignets

            Chef Aaron Drielinger

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          • Curry 101
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            Curry 101

            Tuesday, March 12th, 7pm

            Chef Pablo Zitzman

            v

            Aragon 101

            Curry 101

            $ 85.00

            Tuesday, March 12th, 7pm

            There is nothing more delicious or intensely satisfying than a flavorful curry. We are exploring the world of this ubiquitous spice, with a thorough study in the different curries from around the globe.

            Menu: Vietnamese Curry, Japanese Curry, Chinese Curry, Thai Curry, Refreshing Indian Spiced Dessert

            Chef Pablo Zitzman

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          • Spring Brunch + Booze
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            Spring Brunch + Booze

            Saturday, March 17th, 11am

            Chef Pablo Zitzmann

            v

            Aragon 101

            Spring Brunch + Booze

            $ 85.00

            Saturday, March 17th, 11am

            We’re combining two of the best thing in this world our for an unforgettable morning of delicious fun.

            Menu
            Sake Mimosas
            Strawberry Toast, House Made Ricotta, Smoked Stout Sugar
            Maple and Bourbon French Toast, Knausberry Farms Compote
            Whiskey Dry Aged Ribeye and Eggs, Bearnaise 
            Eggs Benedict, Hollandaise and Whiskey Cured Bacon

             

            Chef Pablo Zitzmann

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          • La Vie en Rosé
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            La Vie en Rosé

            Friday, March 29th, 7pm

            Chef Aaron Drielinger

            v

            Aragon 101

            La Vie en Rosé

            $ 85.00

            Friday, March 29th, 7pm

            We’re feeling tickle pink! Celebrating with our favorite rosés seems like the only appropriate way to welcome in Spring. Learn some of the tricks and techniques to cooking with your favorites vinos. 

            Menu: Grapefruit Savory Panna Cotta, Ginger Seared Scallops with Local Greens, Ahi Tuna Poke and Bamboo Rice, Mango Lemon Poppy Muffins & Rosewater Chantilly Cream

            Chef Aaron Drielinger

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