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          Cooking Class

          • Toasting & Hosting
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            Toasting & Hosting

            Tuesday, December 5th, 7pm

            Chef Rafaella Sargi

            v

            Aragon 101

            Toasting & Hosting

            $ 85.00

            Sold out

            Tuesday, December 5th, 7pm

            The season of toasting & hosting has arrived! So pass the appetizers it's cocktail party time! Chef Rafaella is serving up a helping of festive cheer this season with a variety of delicious appetizers that are sure to dazzle your gusts.

            Menu: Pecorino Romano and Rosemary Cookies, Salmon Rillettes, Falafel, Avocado & Beet Verrines, Chocolate Truffles

            Chef Rafaella Sargi
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          • Holiday Brunch For a Bunch
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            Holiday Brunch For a Bunch

            Sunday, December 10th, 11am

            Chef Aaron Drielinger

            v

            Aragon 101

            Holiday Brunch For a Bunch

            $ 85.00

            Sold out

            Sunday, December 10th, 11am

            Tis' the season for delicious brunch! We’re rolling out all of your morning favorites -- along with a few surprises. This glass will help you prepare a meal for many with ease.

            Menu:  Banana Pecan French Toast; Wild Mushroom Yukon Gold Hash; Baked Eggs With Canadian Bacon, Spinach & Aged Cheddar; Homemade Granola; Bread Pudding with Bourbon Cream Sauce, Spiked Eggnog

            Chef Aaron Drielinger
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          • Feast of the Seven Fishes
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            Feast of the Seven Fishes

            Tuesday, December 12th, 7pm

            Chef Rafaella Sargi

            v

            Aragon 101

            Feast of the Seven Fishes

            $ 85.00

            Sold out

            Tuesday, December 12th, 7pm

            Join us as we celebrate an Italian holiday tradition—the Feast of the Seven Fishes. Each Christmas Eve, Sicilian families gather around the table to enjoy a variety of delicious seafood dishes. In this festive, hands-on class, we’ll share secrets to perfectly cooking fish. We will explore a variety of approaches and cooking methods.

            Menu: Salmon Crudo, Mahi Mahi en Papillote with Potato Purée, Pan Seared Sea bass with Arugula and warm vinaigrette, Lemon Almond Cake

            Chef Rafaella Sargi

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          • Oy Vey! Hanukkah
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            Oy Vey! Hanukkah

            Wednesday, December 13th, 7pm

            Chef Aaron Drielinger

            v

            Aragon 101

            Oy Vey! Hanukkah

            $ 85.00

            Wednesday, December 13th, 7pm

            Forget eight nights of gifts! Around here, Hanukkah means gathering family and friends together for many nights of our all-time favorite foods. Chef Aaron takes you through an entire meal featuring his takes on some classic Jewish cooking. This Slow Foods-inspired menu takes some traditional dishes and gives them a contemporary feel, using the best local and seasonal ingredients. 

            Menu:  Zucchini & Carrot Latkes with Caviar and Crème Fraiche, Classic Matzoh Ball Soup Dry Rubbed Brown Sugar Brisket, Quinoa & Shaved Brussel Sprout Hash, Strawberry Stuffed Sufganiyot Doughnuts  

            Chef Aaron Drielinger

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          • Joyeux Noel
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            Joyeux Noel

            Thursday, December 14th, 7pm

            Chef Rafaella Sargi

            v

            Aragon 101

            Joyeux Noel

            $ 85.00

            Sold out

            Thursday, December 14th, 7pm

            Join us for our last class of the year! ​T​here'​s nothing like a bit of holiday cooking to get you into the Christmas spirit. Cjhf Rafaella will be whipping up all the holidays favorites; the menu to share with family and friends. 

            Menu: Tapenade & Grissini, Smoked Salmon Cups, Shrimps with Romesco Sauce, Lamb Pocket Pies, Mont Blanc

            Chef Rafaella Sargi
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          • Holiday Brunch For a Bunch (encore!)
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            Holiday Brunch For a Bunch (encore!)

            Sunday, December 17th, 11am

            Chef Aaron Drielinger

            Sunday, December 17th, 11am

            Tis' the season for delicious brunch! We’re rolling out all of your morning favorites -- along with a few surprises. This glass will help you prepare a meal for many with ease.

            Menu:  Banana Pecan French Toast; Wild Mushroom Yukon Gold Hash; Sous Vide Eggs over Polenta, Spinach & Aged Cheddar; Homemade Granola; Bread Pudding with Bourbon Cream Sauce, Spiked Eggnog

            Chef Aaron Drielinger
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          • Feast of the Seven Fishes  (parte due)
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            Feast of the Seven Fishes (parte due)

            Tuesday, December 19th, 7pm

            Chef Aaron Drilinger

            Tuesday, December 19th, 7pm

            Back by popular demand…the Feast of the Seven Fishes is one our favorite Italian traditions, and one of our most popular classes. On Christmas Eve Sicilian families come together and prepare a variety of seafood dishes. In this festive hands-on class, get ready to learn five seafood dishes that are nothing short of sublime. 

            Menu: Chesapeake Style Salmon Cakes with Mango Salsa, Ahi Tuna Carpaccio with Watercress Salad, Mahi Mahi en Papillote with Fennel and Local Citrus Salt Crusted Branzino with Gremolata and Sautéed Spinach, Smoked Fish & Artichoke Dip with Grilled Sourdough and Decadent Christmas Bread Pudding

            Chef Aaron Drilinger

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          • Duck Duck Goose
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            Duck Duck Goose

            Saturday, December 23th, 7pm

            Chef Aaron Drielinger

            v

            Aragon 101

            Duck Duck Goose

            $ 95.00

            Saturday, December 23th, 7pm

            Twas the night before, the night before Christmas! This class of traditional favorites is sure to lift your spirits, and elevate your dinner party skills. We hope you’ll take a seat at our table, forget the holiday rush and enjoy a truly delicious meal.

            Menu:  Crispy Duck Breast with Cherry-Thyme Jus, Duck Confit over Frisee Lettuce Salad, Crisp Potato Galettes Cooked in Duck Fat

            Chef Aaron Drielinger
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