Cooking Classes in NYC

Rustico Cooking Class Calendar

Join one of our hands-on cooking classes in the heart of NYC. Just click on any class on our calendar for the full menu and to sign up!

September

October

Location & general info client testimonials FAQ print friendly calendar

Gift Certificates for Cooking Classes

Celebrating a birthday , holiday, wedding, anniversary, graduation, or promotion? Whatever the occasion, give a gift certificate for a Rustico Cooking hands-on class in New York City. Your gift will be remembered long after the class is over! We’ll email you a printable copy within hours of your purchase. Complete the gift by adding a Rustico Cooking apron or The Best Pasta Sauces cookbook!

Gift certificates value - $110 or $120?

Some of our cooking classes cost $110 and others cost $120, so we offer certificates at these two values. You can purchase either; if there is a difference between the value of the certificate purchased and the class selected, the recipient can simply pay an upgrade upon reserving the class, or use the remaining balance towards aprons, cookbooks or another class...

$110 Gift Certificate & Options

Options for the $110 Gift Certificate
From (eg John, Mom & Dad)
To

$120 Gift Certificate & Options

Options for the $120 Gift Certificate
From (eg John, Mom & Dad)
To


Using Your Gift Certificate

Ready to use your gift certificate? It's easy! Redeem it online by clicking Redeem your gift certificate at the bottom of each class description. A new window will open, allowing you to select the class and enter your information. We process the requests manually, usually within less than 24 hours of your request, and we'll send you a confirmation by email. We’re looking forward to cooking with you!

Upgrading your Gift Certificate

Want to attend a class valued at $120, but you have a certificate valued at $110? Have a gift certificate valued at $120 but want two people to attend a class of $110? It's easy; just upgrade your gift certificate to make up the difference and you'll be all set!

Aprons

Add an apron to your gift certificate or cooking class purchase ... You or the lucky recipient will receive one of our Rustico Cooking aprons upon signing in at the class! Note that we do not ship the aprons.

The Best Pasta Sauces Cookbook

Micol's third cookbook "The Best Pasta Sauces: Favorite Regional Italian Recipes" is now out! Published in October 2014 by Ballantine Books (a division of Random House), the 256-page book is filled with gorgeous color photography, 80 recipes for regional Italian pasta sauces, fool-proof techniques, and entertaining anecdotes... It is sure to become a favorite on your cookbook shelf. You can order copies from Amazon, Barnes & Noble or Indiebound, or you can purchase from us and get extra goodies! We are now offering shipping on the book and quantity discounts if you purchase 4 or more... Read on!

Purchase The Best Pasta Sauces direct from Rustico Cooking

Purchase the book direct from us and you will receive:

Limited-Time OfferPurchase 4 or more copies from us and we'll pay the shipping fees: save $8 per book and pay just $25 per book. We'll ship all the books to your address. It's like getting 4 books for the price of 3! Or even more by placing an order of 4 or more cookbooks that you can pick up at Rustico Cooking...

small orders (1-3 books)

Shipping Options

4 books or more shipped

Buy 4 or more - Free Shipping Offer

4 books or more pick up

Buy 4 or more - Pick up at Rustico & Save

You can also save on the book when bundling it with a gift certificate plus an apron, or a cooking class plus an apron. When purchasing a gift certificate or a cooking class, look at the options in the dropdown menu.

Flavors of Liguria -

Sunny, unabashedly Mediterranean, the cooking of Liguria makes the most of the fruits of land and sea. Its luxuriant hills offer a bounty of meaty porcini mushrooms and resiny pine nuts, while the sea provides succulent anchovies ready to be salted for future use. These three ingredients are combined with other staples, most notably the region's delicate olive oil, to create Liguria's favorite dishes: braised salt cod, stewed rabbit, and an array of subtle pasta sauces. Focaccia, a dimpled flatbread, is the region's most emblematic bread, usually baked plain but sometimes stuffed or topped with every ingredient imaginable. This new class on the cuisine of Liguria draws on the dishes I have enjoyed since I was a child summering in the bustling seaside town of Rapallo. We'll begin by making fresh focaccia, a recipe so simple, yet so versatile, that you will surely make it time and again at home. (There's a trick involving water that I'll share with you in class, and you'll be amazed at what a difference it makes to the texture of the focaccia.) We'll make delicate cheese-filled fresh ravioli, and sauce them with the classic basil pesto of this tiny yet fertile region. Our chicken dish features pine nuts and artichokes, two mainstays of the Ligurian kitchen that lend incredible fragrance to this succulent main course. Stuffed summer zucchini is an ideal side dish, and a sweet Ricotta pandolce with pine nuts and raisins provides an elegant finish for this Ligurian summer feast.

Options for this class

Flavors of Liguria | Friday September 9, 6PM to 9PM

Redeem your gift certificate
info buy gift certificates calendar

Techniques learned:

Summer Feast in Italy -

Join us for a brand new class and learn to prepare five classic summer dishes. First we'll knead dough for an amazing cheese-filled focaccia from Recco, a town on the Ligurian Sea famous for this delectable specialty. Next, we'll make semolina flour pasta using a foolproof recipe; we'll pair our cavatelli pasta with a sumptuous yet light roasted tomato sauce, an ideal summer sauce that can be made a few days ahead and warmed gently when ready to serve. As a main course, we'll toss boneless chicken morsels with plenty of rosemary and slow-cook them with onions, white wine, and olives, perfect accompanied by Tuscany's famous panzanella salad, a vibrant mingling of tomatoes, cucumbers, bread, and basil. For dessert, we'll master the art of making the lightest, airiest tiramisu ever.

Options for this class

Summer Feast in Italy | Saturday September 10, 12PM to 3PM

Redeem your gift certificate
info buy gift certificates calendar

Techniques learned:

The 10 Best Pasta Sauces: Cookbook Edition -

Join us for a class featuring ten amazing new recipes from my recent cookbook, The Best Pasta Sauces: Favorite Regional Italian Recipes. As I was researching and writing my third cookbook, the process allowed me to discover some incredibly delicious specialties from every region of Italy, many of which were true revelations. In this fast-paced, fun class, I'll unveil the secrets of cooking pasta correctly, talk about how best to pair various pasta shapes with their ideal sauce, and lead you through a cooking extravaganza featuring ten delectable sauces from Piedmont to Sardinia, and everywhere in between. Even if you already attended our two other Ten Best Pasta Sauces classes, you'll learn plenty in this brand new class, and enjoy a fabulous dinner with wine while you're at it! Bonus: I'll sign copies of my cookbook at a special price of $25 per copy. If you pre-order my cookbook, you'll receive a FREE red apron in class!

Options for this class

$120 pp | The 10 Best Pasta Sauces: Cookbook Edition | Friday September 16, 6PM to 8:30PM

Redeem your gift certificate
info buy gift certificates calendar

Techniques Learned:

Fresh Pasta Workshop: Perfect Gnocchi -

SAVE $15 NOW! For a limited time, this class is just $95 per person so reserve your spots before it's too late! Gnocchi are the busy cook's best friend. They take moments to make (assuming you have a good working recipe); they never fail (again, assuming you have a good working recipe); and they cook in no time. They can be made ahead or even frozen, and they pair beautifully with a variety of sauces. And best of all, they can be made with all manner of ingredients, not just the potatoes most people think of when the word gnocchi comes up. In this class, we'll learn to make three very different gnocchi doughs (only one featuring potatoes) and sauce each with its ideal sauce. Everyone will get to handle each dough so that, once home, success is ensured. We'll also make the three sauces together, and bake a batch of crisp cranberry & pistachio biscotti for dessert. Don't miss this class, it's going to be a lot of fun! Note: Special sale price is applicable to new purchases only.

Options for this class

$95 pp | Fresh Pasta Workshop: Perfect Gnocchi | Saturday September 17, 12PM to 3PM

Redeem your gift certificate
info buy gift certificates calendar

Techniques Learned:

Fresh Pasta for Beginners -

This class was designed for anyone who who wants to perfect the art of making fresh pasta from scratch. You'll begin by kneading your very own egg pasta (the ratio is simple and foolproof), working alongside your class companions as you master the timeless techniques of incorporating egg into flour and working the dough into a supple and silky mass with your hands. After the dough rests, we'll roll it out into thin lasagna sheets and finish it two ways: cutting it with the aid of a pasta machine, into picture-perfect tagliatelle; and stuffing it with a luscious three-cheese filling, yielding delicate ravioli worthy of elegant entertaining. We'll also learn to prepare two classic sauces of the Italian kitchen: a light, herb-laced tomato sauce, and a delicate ragu slow-cooked with plenty of herbs and wine. We'll also learn to make crunchy, addictive almond biscotti. And after the cooking is done, we'll savor our fresh pasta paired with our homemade sauces, followed by a light green salad and our just-baked biscotti. The techniques you'll learn in this class will serve you whenever you make any type of pasta: long or short, flat or filled, from lasagne and ravioli to pappardelle and tagliatelle. Don't wait too long to sign up for this class; it's sure to sell out quickly!

Options for this class

$110 | Fresh Pasta for Beginners | Saturday September 24, 12PM to 3PM

Redeem your gift certificate
info buy gift certificates calendar

Techniques learned:

Autumn in Milan -

I was born in Milan, and my native city's venerable trattorias serve as the inspiration for this comforting fall menu. We'll begin by making pasta the old-fashioned way, with eggs and flour, roll it out, stuff it with a beguiling combination of roasted butternut squash and Parmigiano, and shape it into plump ravioli. We'll slow-cook hearty beef short ribs with plenty of red wine until they become meltingly tender and juicy, and serve them with roasted cauliflower topped with cheese and bacon, and Milan's beloved saffron-scented risotto. Dessert features a medley of dried fruit poached in Marsala wine, served over liqueur-soaked ladyfingers and a heavenly Mascarpone mousse laced with more wine.

Options for this class

Autumn in Milan | Friday September 30, 6PM to 9PM

Redeem your gift certificate
info buy gift certificates calendar

Techniques learned:

Pizza Workshop -

Click here for a blog written by a class participant about the pizza-making class he took at RUSTICO... I've been teaching Italian cooking for years, and the thing that seems to scare people off more than anything is working with yeast. Maybe it's the fear that, left to its own devices, yeast will take over the kitchen--just think of dough ballooning out of the oven in that episode of "I Love Lucy". But I've found that once people get their hands into the dough and get familiar with how yeast works, the fear disappears. All it takes is understanding a few rules, getting comfortable with basic techniques such as kneading and shaping the dough, and a reliable recipe. Whether you're making bread, focaccia, pizza, or any other yeast-risen dough, the principles are the same. It's all about temperature, ingredients, and technique. If you've ever wanted to bake crisp, thin-crust pizzas, this hands-on class is for you: I'll take you through the essential techniques of kneading, rolling, topping, and baking pizza dough and demystify the process of working with yeast. We'll bake Italy's most famous pizzas, starting with the classic tomato- and Mozzarella-topped Pizza Margherita, then set our imaginations free and combine various toppings for a true pizza-lover's fantasy. We'll even make a sweet pizza... delicious with a glass of sweet wine at meal's end!

Options for this class

$110 | Pizza Workshop | Saturday October 1, 12PM to 2:30PM

Redeem your gift certificate
info buy gift certificates calendar

Techniques learned:

Essentials of Northern Italian Cooking -

Italian cooking varies from region to region, town to town, cook to cook. This class features five typical home-cooked dishes from Lombardy and Piedmont, ideal for fall entertaining: and best of all, most of the preparation can be done entirely ahead of time, leaving you free to relax with your guests over a glass of wine. We'll begin by making fresh pasta dough for cheese tortellini, delicious with a red wine-laced tomato sauce. Our main course: rosemary-rubbed filet mignon (aka beef tenderloin), roasted to rosy perfection and served with a rich, garnet-hued red wine glaze. Roasted string beans make a fabulous summer side dish, and risotto is always impressive, especially when it's flavored with caramelized fennel and white wine as in my native city of Milan. For dessert, we'll bake a decadently rich (yet totally flourless) hazelnut and chocolate cake, a heavenly offering from northern Piedmont, where chocolate and nuts are kitchen staples.

Options for this class

Essentials of Northern Italian Cooking | Friday October 7, 6PM to 9PM

Redeem your gift certificate
info buy gift certificates calendar

Techniques learned:

Italian Seafood Feast -

The Italian seaside: lush visions of blue waters, gentle breezes, golden sun... Take a virtual journey to the Italian seaside with me in this new class devoted to the pleasures of Italian seafood cooking. We'll start off with a pasta I sampled in Puglia, featuring briny mussels in a wine-laced tomato sauce. We'll cook delicate filets of branzino Sicilian-style with pine nuts, raisins, tomatoes, and olives, and serve a heavenly shrimp and asparagus risotto, and caramelized Brussels sprouts, alongside. We'll finish up with a decadent Ricotta cheesecake in hazelnut-brown sugar pastry crust, the perfect finale to our seaside feast.

Options for this class

Italian Seafood Feast | Saturday October 8, 12PM to 3PM

Redeem your gift certificate
info buy gift certificates calendar

Techniques learned:

Comfort Food -

Here's the perfect menu to ease yourself into the cooler months: fresh pasta, tender chicken, herb-laced vegetables, and a decadent dessert come together in this elegant yet comforting fall dinner. We'll knead fresh pasta dough from scratch and roll it out into gossamer thin sheets, ready to be filled with Ricotta and Mozzarella cheese, shaped into plump ravioli, and sauced with basil-kissed tomatoes. As a main course, we'll slow-cook morsels of chicken with balsamic vinegar, shallots, and garlic, resulting in the most tender, aromatic chicken imaginable. We'll stuff zucchini with herbs and Parmigiano before roasting them, and add plenty of roasted garlic to our creamy mashed potatoes. For dessert, we'll bake a gluten-free hazelnut chocolate torte that is absolutely out of this world: with its crisp, macaroon-like top and dark, fudgy interior, this cake is a real keeper for easy entertaining.

Options for this class

$110 pp | Comfort Food | Friday October 14, 6PM to 9PM

Redeem your gift certificate
info buy gift certificates calendar

Techniques Learned:

Lunch on the Italian Riviera -

  • Classic Ligurian Focaccia
  • Homemade Spinach & Cheese Ravioli in Creamy Walnut Sauce
  • Roasted Sea Bass with Olives, Artichokes, & White Wine
  • Potatoes & String Beans in Basil Pesto
  • Moist Apple & Amaretto Cake with Cinnamon-Scented Whipped Cream

The Italian Riviera: Portofino, Cinque Terre, Santa Margherita, and dozens of other beautiful sun-kissed towns that dot the magical coastline of northern Italy. This is where I spent every summer of my childhood, and it is where I first experienced basil pesto at its best... not to mention the lightest, most fragrant focaccia, the most ethereal handmade pastas stuffed with wild greens, and the best gelato ever. Join me for a new class that delves into the unique cooking of this amazing region. We'll learn to bake picture-perfect, golden-hued focaccia using a trick I learned from a baker in Rapallo. We'll prepare a handmade pasta stuffed generously with fresh greens, Ricotta, and Parmigiano; the sauce is a creamy walnut and pine nut pesto. After our pasta, we'll enjoy an elegant roasted branzino (aka, Mediterraean sea bass) flavored with lemon, artichokes, white wine, and green olives; this sea bass is just delicious served alongside string beans and potatoes tossed in garlicky basil pesto. And for dessert, we'll bake a moist apple cake with a crisp amaretto topping, a specialty I first tasted in the seaside town of Camogli.

Options for this class

$110 | Lunch on the Italian Riviera | Saturday October 15, 12PM to 3PM

Redeem your gift certificate
info buy gift certificates calendar

Techniques Learned:

  • Working with yeast
  • Kneading focaccia dough
  • Making dough for fresh egg pasta
  • Rolling out lasagna sheets
  • Stuffing ravioli
  • Making walnut sauce
  • Making pesto
  • Roasting fish
  • Perfecting the batter for moist apple cake

Taste of Piedmont -

  • Wild Mushroom & Truffle Risotto
  • Slow-Cooked Beef Short Ribs with Bacon & Red Wine
  • Roasted Sweet Peppers with Basil
  • Rosemary & Olive Polenta "Fries"
  • Hazelnut & Chocolate Meringue Kisses

My family has had a home in Piedmont, overlooking the Lago Maggiore, since I was two years old. So I grew up eating the rich, wonderful foods of this mountainous region: fresh handmade pastas, creamy risottos, hearty soups, slow-cooked meats, delicate sweetwater fish specialties, elaborate vegetable creations, and the most delectable chocolate- and nut-based desserts. Piedmont-which literally means "at the foot of the mountains"-is a glorious region with a veritable bounty of delicious food and a world-famous winemaking tradition. In this new class, we'll learn to prepare five Piedmontese dishes. We'll begin our feast with a woodsy risotto laced with wild mushrooms and truffle oil, an elegant first course for entertaining at home. Our main course: braised beef short ribs bathed in a heady red wine and herb sauce; the ribs are so tender after hours of cooking that they fall right off the bone. (I'll share my foolproof method for braising beef short ribs to succulent tenderness, a technique I devised after years of braising short ribs and pinpointing exactly what makes them come out perfect every time.) Peperonata, a medley of sweet peppers braised with tomatoes, basil, and onions, makes a colorful accompaniment to our beef, and crispy polenta "fries" (they're baked, not fried, but you would never guess!) are an addictive side dish. And for dessert, we'll bake delectable, crispy meringues laced with hazelnuts and chocolate, two of Piedmont's signature ingredients.

Options for this class

$110 pp | Taste of Piedmont | Friday October 21, 6PM to 9PM

Redeem your gift certificate
info buy gift certificates calendar

Techniques Learned:

  • Making risotto
  • Braising short ribs
  • Roasting vegetables
  • Making polenta "fries" without frying
  • Making light and crispy meringue cookies
  • Making chocolate ganache

Fresh Pasta Workshop: Northern Italian Favorites -

  • Garganelli with Peas, Prosciutto, & Cream
  • Garnet Yam Gnocchi in Sage Butter
  • Buckwheat Flour Tagliatelle with Caramelized Onions, Cabbage, & Fontina
  • Mixed Greens in Balsamic Vinaigrette
  • Crunchy Almond Biscotti

Italians are world-famous for their pasta, and with good reason: whether it's light, ethereal egg noodles, delicate gnocchi, or rustic regional creations featuring heirloom flours, fresh pasta made the traditional Italian way rarely disappoints. And while a few recipes have won the hearts and stomachs of many, there are hundreds of other, lesser-known treasures that few gourmets have had the pleasure to taste. In this class, we'll learn to make three classic northern Italian pastas and pair each with their ideal sauce. First up: hand-shaped quills called garganelli from Emilia-Romagna, tossed with a creamy sauce studded with peas and diced Prosciutto. From Lombardy, we'll make feather-light yam gnocchi tossed with a fragrant sage sauce, and rustic buckwheat tagliatelle (called pizzoccheri) sauced with caramelized onions, cabbage, and Fontina. And to round out the meal, we'll enjoy a refreshing salad and some homemade biscotti...

Options for this class

Fresh Pasta Workshop: Northern Italian Favorites | Saturday October 22, 12PM to 3PM

Redeem your gift certificate
info buy gift certificates calendar

Techniques learned:

  • Making fresh pasta dough with eggs and flour
  • Making yam gnocchi
  • Working with buckwheat flour
  • Using a pasta machine
  • Cutting tagliatelle
  • Shaping gnocchi
  • Shaping garganelli
  • Making sage butter
  • Caramelizing onions
  • Making biscotti

Entertaining all'Italiana -

  • Light-as-Air Ricotta Gnocchi with Roasted Peppers, Olives, & Tomatoes
  • Filet Mignon with Chili-Fennel Rub & Chianti Glaze
  • Caramelized Fennel Souffle with Sage & Parmigiano
  • Roasted Asparagus with Parmigiano
  • Dark Chocolate Bread Pudding with Warm Caramel Sauce & Fresh Whipped Cream

Entertaining can be stressful, especially when you have to be in the kitchen while your guests are enjoying each other's company and you're rushing to make the meal come together. This new menu was designed with entertaining in mind, so that you can be free to enjoy your guests and have as little to do at the last minute as possible. The key to stress-free entertaining, after all, is a workable menu that impresses guests without overwhelming the cook. This brand new menu features elegant crowd-pleasers that can be prepared mostly ahead: handmade pasta, rosy filet mignon, an elegant souffle, crispy roast potatoes, and a decadent chocolate bread pudding. We'll begin our meal with picture-perfect Ricotta gnocchi in a roasted pepper sauce of our own making. A main course of herb-rubbed filet mignon leaves you free to sit at the table with your dinner companions; all you need to do is slice the filet after it emerges from the oven, and serve it with a deep, delicious red wine glaze that can happily simmer on the stove while the filet roasts. Delicate fennel and Parmigiano souffles are a sophisticated side for the filet, as is roasted asparagus with Parmigiano. And for dessert, what could beat a chocolatey bread pudding laced with rum? Best of all, this dessert can be assembled a day ahead and baked just before guests arrive.

Options for this class

Entertaining all'Italiana | Friday October 28, 6PM to 9PM

Redeem your gift certificate
info buy gift certificates calendar

Techniques learned:

  • Making Ricotta gnocchi
  • Roasting peppers
  • Roasting filet mignon
  • Making a red wine reduction
  • Making a savory souffle
  • Roasting asparagus
  • Whipping cream from scratch
  • Making caramel sauce
  • Making sweet bread pudding

RUSTICO COOKING is located at 40 West 39th Street, Third floor, New York, NY 10018 - right between Fifth and Sixth Avenues, in the heart of Midtown Manhattan. When you get to the building, just press on buzzer # 3. Visits are by appointment only.

WHEN: Daytime lunch classes begin at 12 PM, (doors open at 11:45 AM) and Evening Dinner classes start at 6 PM (doors open at 5:45PM). Classes last 2.5 to 3 hours.

GETTING THERE: You can take the 4, 5, or 6 trains to Grand Central, or the F or V trains to Bryant Park-42nd Street. If you prefer the bus, take the M1, M2, M3, or M4 along Fifth and Madison Avenues, or the M6 and M7 along Sixth and Seventh Avenues. If you are coming by car, park at one of many parking lots in Midtown.

WHAT TO BRING: We supply all ingredients, tools, and, of course, recipes... Aprons are the only item NOT supplied. You can bring an apron if you like, or you can purchase a handsome embroidered apron for $20.

WHAT TO EXPECT: Class size averages 16 people. Before the class starts, finger foods and water will be available for the class participants. The instructor will give a brief introduction about the class, then participants will wash their hands and people with long hair will tie their hair back (we are extremely hygiene conscious since you will be eating the food that you are preparing!). Then everybody goes in the kitchen for the cooking portion (details on that below) which lasts about 90 minutes; At the end of the cooking, people are seated and the featured menu is served along with a taste of 2 to 3 wines.

COOKING CLASS FLOW: Classes are hands-on: participants will make everything on the menu, working together as a group. To ensure everyone learn the most important parts of a given menu, key techniques (such as making fresh pasta dough from scratch for instance) will be executed by class participants individually or in small teams of 2-3 people. Other parts of the menu may involve larger teams where individuals take turns in an activity; for instance, when making risotto in a class of 16 people, it would be impossible to have 16 risotto pans at the stove, so we would have 2 pans, and participants will take turns stirring. In order to allow class participants to spend more time focusing on the relevant techniques of a given class, washing, measuring and chopping of the majority of ingredients is done before students arrive. This way, class participants can spend a longer time mastering the trickier aspects of Italian cooking; we feel that people can more easily figure out how to measure ingredients and how to get from an onion to a chopped onion, compared to knowing the technique to make (for example) amazing gnocchi every single time - so we spend more time on these more challenging techniques.

WHAT TO WEAR: Flat shoes and comfortable clothing are required for your safety and comfort. Please avoid high heels and loose sleeves.

ONLINE PAYMENT: The easiest way to reserve a class is to pay online using the "Add to cart" buttons (quick, easy, & secure). Within 24 hrs you will get a reservation confirmation via email; we will ask for a phone number - Please note that the telephone numbers are not used for solicitation or marketing, they are only for reaching clients in the unlikely event that a class that they have signed up for needs to be rescheduled.

PAYMENT BY PHONE: You can also call 917-602-1519 and we will take a reservation. We accept VISA, MasterCard and Discover.

REDEEMING A GIFT CERTIFICATE: The easiest way is to use our online form under each class description; just fill up the required information and we will sign you up for the class of your choice unless it is sold out! You can also email us indicating the class(es) that you want to join, and the name of the person that gave you the certificate(s). We will then email you back with a reservation confirmation. You can also call 917-602-1519 in order to redeem your gift certificates.

PAYMENT BY CHECK: You can also send a check payable to RUSTICO COOKING LLC to: RUSTICO COOKING, 40 West 39th Street, 3rd floor, New York, NY, 10018. Please include a note with your name, telephone number, email address, and date of the class with your check. If you have made a check payment, please call 917-602-1519 to confirm your reservation 3 days before class.

To sign up or for further information, call 917-602-1519.

To purchase a gift certificate package, click here or call 917-602-1519.

CANCELLATION POLICY: No refunds issued, only credit. For regularly priced cooking classes: minimum 7-day advance notice. For cooking classes priced at more than $110 per person: 14-day advance notice. For groups of 4 or more: 21-day advance notice.

WINTER WEATHER CONDITIONS: The same cancellation policy applies during November through April, when snowfall and other inclement weather conditions are a possibility. We are just three blocks south of the Broadway Theater district. If Broadway shows are on, classes at Rustico Cooking are on. If you live outside of NYC and are concerned about winter weather conditions hindering your transportation to the city, we suggest selecting a Spring, Summer or Fall cooking class, as we will not be able to give you credit towards a future class with less advance notice than stated above