Private Cooking Classes NYC

What You’re Getting

Private Cooking Classes NYC are between 21/2 to 3 hours. This will depend on the menu during which time we will prepare at least 3 dishes from start to finish. All menus are custom designed to suit your tastes, skills, dietary requirements and kitchen equipment. We cater for vegans, vegetarians etc.

During the cooking class the story, history and healing wisdoms to the dish and ingredients will be covered. The recipes are also provided.

The Private Cooking Classes are conducted by Gourmand Award winning cook book author Maria Benardis.

Dishes are cooked with sourced certified organic ingredients wherever possible. Menus also reflect seasonality.

Location of Cooking Classes

Cooking Classes can be held in any home kitchen in New York City (Brooklyn and Queens included).

We also travel beyond the boroughs and interstate to conduct private cooking classes and events. Travelling costs and incidentals will be added to our fee.


Private Cooking Classes Pricing

For pricing please contact our office.


Menu sample

(Please note that this is a sample only. There are many more dishes to choose from)

Zucchini and haloumi keftedes (fritters) with lemon and garlic dressing or Carrot Fritters with mustard yoghurt dressingGreekalicious

Mushroom and kefalotiri cheese risotto with truffle oil or Mushroom, feta and kasseri cheese filo pie

Honey and nut kataifi nests with honeyed yoghurt

Myconean Caramelized Onion and Feta cheese pies or Tomato and Feta filo pies of Santorini

Kale Dolmades with quinoa and herbs with herbed garlic, cumin yoghurt dip

Honeyed Baklava with almonds and walnuts with honeyed Greek yoghurt or poached pear in Mavrodaphne

Hippocrates healing carrot soup

Spanakopita (spinach, herb and feta pie) or BRIAM (Greek oven baked ratatouille)

Loukoumades – Ancient Greek doughnuts with honey/petimezi (grape must), walnuts and cinnamon

Feta Filo Parcels with Honey and Sesame

Vegetarian eggplant and lentil moussaka with béchamel sauce or traditional meat moussaka

Watercress Salad with Dried Cherries and Toasted Pine Nuts

Brussels Sprout, dried fig and pine nut saladGreekalicious

Lahanodolmades with Saffron Avgolemono (Vegetable Stuffed Cabbage Rolls with Saffron Lemon Sauce) or Lamb kleftiko (lamb with tomato and herbs cooked in baking paper)

Bougatsa of Crete (semolina cream wrapped in filo with cinnamon and honey)

Tirokafteri (spicy feta dip) or Kalamata Olive dip with pita chips

Aegina style pistachio crusted baked salmon

Zesty Green salad with pear, pastourma and pomegranate

Salad of Santorini (tomatoes, cucumber, capers, caper leaves and kefalotiri cheese)

Prawn saganaki (prawns with ouzo, feta, tomato and herbs)

Mastic Ricotta Cakes with Fresh Pears or figs Poached in Mavrodaphne or Fanouropita (orange, olive oil and walnut cake. A cake baked to find something in life e.g. love etc.)

Three Greek cheese and ouzo filo pies

Ancient Greek skillet lasagne or Lamb with Spiced Warm Lentil Salad and Cumin Yoghurt Sauce

Rizogalo with Greek saffron, orange zest and dried currants (Greek risotto dessert with Greek saffron, dried currants and orange zest) or Lavender Rizogalo (rice pudding) or Baked chocolate rizogalo (rice pudding)


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