Exciting Classes in July at New York Kitchen in Canandaigua

Summer Flatbreads

July 17 at 11am

In this class, you will experience two ways to top your fresh flatbreads with savory (and some sweet) ingredients to make a light meal filled with summer flavors. Make your choice of Spinach & Artichoke Flatbread and Strawberry Balsamic Flatbread OR Bacon & Caramelized Onion Flatbread and Peaches, Goat cheese, & Hot Honey Flatbread. Bonus: flatbreads work as a sandwich wrap or breakfast base for your future culinary creations!

Baby, It’s Hot!
FLX Wines 90pts+
July 21 at 6pm

There’s nothing like summer in Upstate New York — temperatures are hot and the wine’s even hotter! With Finger Lakes wines taking center stage, we have a lot to be proud of, and much to look forward to as the region evolves. Join our NYK Beverage University Instructor, Sandy Waters, on a tour of five Finger Lakes wines rated 90 and above alongside a cheese plate – the perfect appetizer for your dinner date at the NYK Café upstairs!

Pizza & Chicken Finger Workshop

July 23 at 11am

There are two secrets to the perfect pizza – the crust and the sauce. Learn how to make both with one of NY Kitchen’s Culinary Instructors in our Pizza & Chicken Finger Workshop as they explain what makes a great dough and a perfect sauce. The pizzas will be slathered and stacked with all types of fresh, seasonal ingredients. You’ll also create the perfect crispy chicken fingers to pair with your pizza. Create your own “Pizza Place” in our interactive Hands-On Kitchen. And – leave the clean-up to us!

Pasta  Workshop

July 24 at 5pm

The ingredients for making homemade pasta are very basic –eggs and flour, yet very few of us take the time to mix and roll pasta dough. In this class, our Chef Instructor will take the mystery out of making pasta and teach you how to create a variety of fresh pasta dishes. Make your choice of Fresh Pasta with Shredded Zucchini, Fresh Ricotta, and Lemon Zest OR Fresh Pasta with Caprese Chicken. Mangia!

Chef’s Table

July 15, 16, 22, 23, 29, or 30 
at 6pm

These classes are designed to be fun, relaxing, and an escape from the daily grind. They are a great way to learn basic cooking techniques while enjoying your family and friends in our Hands-On Kitchen. A perfectly paired New York State wine will be served with the meal. No one will leave hungry! Make your choice of Grilled Lemon Chicken with Watermelon Basil Salad & Summer Squash Risotto OR Summer Rolls & Thai Glazed Salmon with Carrot & Zucchini Zoodles with Peanut Sauce.

Gnocchi Workshop

July 21 at 6pm

Gnocchi is a traditional type of Italian dumpling commonly made with potatoes, flour, and eggs. Just like homemade pasta making, gnocchi can seem intimidating but our Chef Instructor is here to help! In this class, we will make a lighter version of Gnocchi called Gnudi or ricotta gnocchi with delicious sauce. Make your choice of Herb Ricotta Gnocchi with Vodka Sauce and Garlic Bread OR Herb Ricotta Gnocchi with Sage & Butternut Squash Sauce and Garlic Bread.

Summer Soups
& Salads

July 24 at 11am

Welcome Summer with open arms and these refreshing soups & salads! Why settle for ordinary summer fare when you can make it extraordinary! We will discuss how to choose the freshest ingredients, and how to pair refreshing salads with the most delicious summer soups. We will also explore various plating and garnishing techniques to make your salads stand out in the crowd. Make your choice of Cucumber Pineapple Thai Salad with Summer Squash Soup OR Mediterranean Chickpea Salad with Summer Corn Soup.

Cooking in Papillote

July 28 at 6pm

The French term en papillote translates as ‘in parchment’, which perfectly describes the cooking method of preparing fish, meat, or vegetables in a pouch of paper or foil and baking it in the oven. The enclosed parcel traps in any moisture released while cooking, resulting in tender, juicy flesh which is part-steamed, part-baked. In this class, you will learn how to add herbs, spices, and other ingredients to the packet and infuse the finished dish with beautiful, fresh flavors. Make your choice of Moroccan Chicken Tagine en Papillote OR Salmon en Papillote.

Lit History: Wine!

July 31 at 12pm

Ever wonder how the stuff we call wine came to be? Explore this question with your NYK Beverage University Instructor, Andy Dunn, where together we’ll examine the intermingled relationship humanity has had with grapes and wine over the last 8,000 years. Taught through the tale of 6 wines reflective of different points in human history, come learn where our wine came from and where it will head next!