Embrace your inner foodie and get ready for a delicious adventure!


 There are no upcoming scheduled classes.
Fall 2017 Classes

Discover quick kitchen tips to healthy, seasonal recipes for every table. Check out our upcoming class offerings below and make your plans for a delectable evening with the Butter Beans cooking experience. One complimentary glass of wine included with every class!

Classes are held at Asphalt Green Battery Park City Culinary Center, 212 North End Ave, New York, NY 10282.

$95 per class, 15% off for Asphalt Green members.





balsamic-steak-ck-xFrench Bistro
Thursday, October 12th | 7-9 pm

On the Menu: Salade Lyonnaise, French Onion Green Beans, Steak au Poivre, Pumpkin Spice Soufflé

Channel your inner Julia Child with this chic and sophisticated journey through the capitals of French flavor, from the seasonal and fresh Salad Lyonnaise to Parisian bistro staples like steak au poivre. Our professional chefs will walk you through the French culinary skills you’ll need to recreate the romantic bistro experience at home, from the best ways to whip up your own dressings from scratch (buh-bye, bottled stuff) to secrets of perfect souffles (spiced up with fall flavors). Bon appetit!

recip_img-5540063_lebanesericepilafMiddle Eastern Mezze:  Experience the Magic of Arabic Cuisine
Thursday, October 26 | 7-9 pm

On the Menu: Jeweled Pomegranate Rice Pilaf, Sweet Potato Hummus, Kofta Kebab with Seasonal Market Veggies, Honey Pistachio Baklava

The sweet and savory flavor combinations of Middle Eastern cuisine produce fail-proof recipes for fresh and elegant meals with a minimum of ingredients–no special equipment required. Here, you’ll learn to make fresh, seasonal dishes that taste equally delicious when served on date night or eaten al desko, like pomegranate rice pilaf, kofta kebabs and sweet potato hummus. Our skilled instructors will also help to demystify the delicious steps to making baklava. Suitable for beginners and longtime aficionados alike!

apple-cheddar-drop-biscuitsBrunch for Dinner:  Southern Comfort Style
Thursday, November 9 | 7-9pm

On the Menu: Eggs Benedict with Pickled Green Tomato, Purple Cornmeal Johnny Cakes with Fruit Coulis, Cheddar Biscuits with Apple Butter

When we think comfort food, two thoughts come to mind: “Breakfast for dinner” and “Southern soul food.” Now, we’ve combined these ideas into one delicious fall menu (best eaten while wearing cozy slippers). Try a twist on the classic Eggs Benedict with pickled green tomato (one of the best ways to preserve summer’s bounty); sub pancakes for purple-cornmeal Johnny Cakes, topped with fresh late-summer fruit coulis; and finally discover the secret of perfectly fluffy cheddar biscuits, complemented with fresh fall apple butter. Y’all, is your mouth watering yet? Sign up now, as we expect this one will sell like–well, hot cakes.

stuffed-turkeyCelebrating the Harvest: A Thanksgiving Feast with Turkey Demo
Thursday, November 16 | 7-9 pm

On the Menu: Southern Sausage Cornbread Stuffing, Balsamic Roasted Brussels Sprouts and Kabocha Squash, Herb Turkey Made Simple (demo), Dessert Cranberry Curd with No-Bake Crust*

So you’re on the hook for the big dinner this year. Maybe it’s your first time battling with the bird, or maybe you’re an old pro who just can’t stand to serve the same five dishes you’ve done for years. Let us inspire and encourage you with an array of fresh ideas and time-honored techniques that will ensure everyone toasts to you in the end. Swap the boxed stuff for Southern sausage cornbread stuffing made from scratch, the canned stuff for cranberry curd with no-bake crust,* the drippy bean casserole for a colorful Brussels sprouts-squash side, and a turkey demo designed to demystify the process of baking a bird that’s juicy and moist–no cardboard-dry disasters. You got this!

* contains nuts

1379693803833A Tuscan Winter Night:  Classic Regional Flavors of Italy 
Thursday, December 7 | 7-9 pm

On the Menu: Pasta Faglioli with Greenhouse Basil and Pancetta, Rosemary White Bean Crostini, Sauteed Greens with Toasted Pine Nuts and Golden Raisins, Chocolate Hazelnut Biscotti with Vin Santo

Pasta, chocolate, wine–what else do you need to survive the winter? The Italians know how to make the best out of every season, and this often means making the most out of ingredients we can find at any time of the year, supplemented with something fresh. In this class, students will learn how to coax flavor from staples like pasta fagioli (freshened up with greenhouse produce and pancetta), white beans (served up in a colorful and healthy crostini dish), sauteed winter greens (punctuated with flavorful year-round ingredients like nuts and dried fruit), and a chocolate hazelnut dessert with Vin Santo. Our professional chefs will bring the expertise and encouragement you need to pull it off at home–you just bring your buon appetito!

Mini-Chicken-Pot-PiesCooking in a Winter Wonderland:  Cozy Comfort Foods
Thursday, December 14 | 7-9 pm

On the Menu: Mini Chicken Pot Pies with Winter Root Vegetables, Winter Squash Mac ‘n Cheese, Winter Pomegranate Kale Salad, Spanish Hot Chocolate with Churros

It’s a fact: cooking in your pajamas makes the food taste better. (Trust us, our team has done much research in the field.) This no-fuss comfort food menu is designed to be eaten with loved ones, ideally in your fuzziest jim-jams. We’re talking about chicken pot pies with winter root vegetables, mac ‘n’ cheese souped up with winter squash, “winter tree salad” made with pomegranate and kale, and for dessert, a spicy Spanish hot chocolate and churros for dipping. Congratulations–everyone’s coming over to your house for dinner tonight, and they’re probably going to sleep over.