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!

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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

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$120 Gift Certificate & Options

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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.

Entertaining Italian-Style -

Join us for a brand new class and learn to prepare five classic dishes ideal for entertaining. 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 roast an elegant filet mignon, perfect accompanied by a vibrant salsa verde and Tuscany's famous panzanella salad featuring juicy tomatoes, crisp cucumbers, olive oil-slicked bread, and fragrant basil. For dessert, we'll master the art of making the lightest, airiest tiramisu ever, always a favorite for hands-off entertaining since it can be prepared a day ahead and the flavor just gets better!

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$110 | Entertaining Italian-Style | Saturday October 7, 12PM to 3PM

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Techniques learned:

Ten Best Pasta Sauces # 1 -

Is there any food that lends itself more to weeknight meals and impromptu dinners with friends than pasta? Pasta is not only healthy and versatile, it takes mere minutes to cook. But many of us have a limited repertoire of pasta sauces, relying on easy stand-bys like marinara sauce or ragu. In this informative and fun class, I'll unveil the secrets of cooking pasta (no spaghetti thrown on the wall to test for doneness, please!), then show you how to pair a variety of pasta shapes (some well known, others less so) with their ideal sauce. Next, we'll cook ten flavorful, authentic Italian pastas suited to everyday eating and simple entertaining, and enjoy them family-style with some fabulous white and red wines. The 10 pasta sauces you'll learn to make in this hands-on class are sure to change the way you cook and eat on a daily basis... They've become my absolute favorites over years of cooking, and they're sure to become favorites in your kitchen too. Reserve your spots now!

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Ten Best Pasta Sauces #1 | Friday October 13, 6PM to 8:30PM

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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!

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$110 | Fresh Pasta for Beginners | Saturday October 14, 12PM to 3PM

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Techniques learned:

Taste of Florence, Venice, & Rome-

Italy's three most famous cities are also home to some fabulous home cooking... Florence, Venice, and Rome each boast a delectable cuisine steeped in centuries of tradition and local pride. Our menu begins with a rich, satisfying handmade pasta from Venice, tossed with plenty of fresh seafood and a generous dose of white wine. The main course is a favorite from Tuscany: morsels of boneless chicken with artichokes, wine, and herbs, served with a feather-light spinach and Parmigiano souffle' (yes, it's all about those beaten egg whites!!) and a luscious herb-laced risotto. We'll finish up with Rome's justly famous cheesecake, as light and creamy as it is easy to make. With this menu, you won't need to hop on a plane this fall to feel like you've been transported to Italy!

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Taste of Florence, Venice, & Rome | Friday October 20, 6PM to 9PM

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Techniques learned:

Essentials of Italian Cooking -

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Techniques Learned:

Cooking with Wine -

Cooking with wine is a common technique in Italy. From pan sauces for pasta and meat to flavorful broths for cooking fish, wine is often the backbone of most Italian dishes. This menu features wine (white, red, dry, and sweet) in every dish. We'll prepare a succulent sauce for homemade cheese-filled ravioli using white wine, tomatoes, and cream, and stir in peas at the last moment for a pleasant sweetness and touch of spring. We'll make a smooth, intensely flavored red wine reduction for our roasted filet mignon, and roast vegetables with white wine until tender. Prosecco will deglaze the pan for our butternut squash risotto, and we'll froth Marsala into a luscious cream with eggs and sugar as a topping for our wine-poached fruit.

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$110 pp | Cooking with Wine | Friday October 27, 6PM to 9PM

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Techniques Learned:

Lunch on the Italian Riviera FLASH SALE -

Halloween Flash Sale ONLY $79 - 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

$79 | Lunch on the Italian Riviera | Saturday October 28, 12PM to 3PM

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Techniques Learned:

Tuscan Seafood Feast -

Tuscany may be renowned for its sinuous hills, but its coastline is equally breathtaking, and home to a delectable cuisine based on the offerings of the Mediterranean. Join us for a brand new class devoted to the pleasures of fish and seafood, Tuscan-style. We'll start off by making a deeply flavorful pasta with mussels in a light tomato sauce. Next up: elegant filets of wine-poached branzino, served over an herb-accented chickpea puree. In true Tuscan fashion, vegetables and whole grains take center stage as sides: roasted string beans and a full-flavored farro salad round out the meal. A luscious, moist almond cake napped in dark chocolate sauce makes a stunning finale to our Tuscan feast.

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$110 pp | Tuscan Seafood Feast | Friday November 3, 6PM to 9PM

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Techniques Learned:

Trattoria Cooking -

Join me for a brand new class featuring some of the most well-loved dishes from Italy's venerable trattorie. We'll start by rolling out dough for the lightest, flakiest focaccia ever, stuffed with a creamy, mild cow's milk cheese, garlicky sausage, and silky spinach. We'll sear chicken cutlets, top them with Mozzarella and Prosciutto, and serve them napped with a delicate Marsala glaze. Our side dishes: grilled southern Italian-style eggplants with mint and garlic, and crispy-edged, creamy-on-the-inside semolina gnocchi topped with a generous dose of freshly grated Parmigiano (note: this was my hands-down favorite pasta when I was growing up, it's THAT good!). And for dessert, we'll whip up the most decadent apple pie imaginable, featuring tender apples and buttery almond paste crumble atop crisp puff pastry.

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$110 | Trattoria Cooking| Saturday November 4, 12PM to 3PM

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Techniques learned:

Italian Fall Flavors -

We'll begin our autumn feast with a sophisticated lasagna, layered with caramelized radicchio, onions, and Pancetta, napped with creamy bechamel sauce. Next up: rosy filet mignon, roasted until tender and served with a rosemary-infused red wine glaze, complemented by a side of roasted cauliflower and crispy potatoes with chives and smoked paprika. And get ready for an amazing dessert featuring fresh pears, almond paste, and chocolate, far easier to make than its glorious flavor and moist texture might lead you to believe!

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$110 pp | Italian Fall Flavors | Friday November 10, 6PM to 9PM

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Techniques Learned:

Fresh Pasta Workshop: Northern Italian Favorites -

If you love fresh pasta, don't miss this hands-on cooking class. This is your chance to learn to make three different (and very delicious) pastas from northern Italy: light-as-air Ricotta gnocchi, tossed with my mom's delectable roasted pepper-olive sauce, from Lombardy; silky tagliatelle tossed with a light cream sauce studded with peas and Prosciutto, from Emilia-Romagna; and delicate, hand-shaped tortellini served in a heady, wine-laced ragu, from Piedmont. You'll not only learn to make, roll out, and shape the dough for these three very different pastas, you'll participate in preparing the sauce for each so you can recreate these three delectable first courses at home for family and friends. After the cooking is done, we'll sit for a pasta-lover's feast, accompanied by fabulous wines and a refreshing green salad to cleanse the palate. And since no meal is really complete without dessert, we'll indulge in homemade biscotti and some freshly brewed espresso. Don't wait too long to sign up for this class; like all our pasta classes, it's sure to sell out!

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$110 pp | Fresh Pasta Workshop: Northern Italian Favorites | Saturday November 11, 12PM to 3PM

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Techniques Learned:

Fresh Pasta Workshop: Heirloom Favorites -

Italians are world-famous for their pasta, and with good reason: whether it's light, ethereal egg noodles from the Veneto, rich, cheesy gnocchi from Tuscany, or rustic semolina creations from southern Italy, 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 ideal pastas from three different Italian regions, and pair each with their ideal sauce. From the Veneto: silky reginette (curly tagliatelle) in a saffron-scented crab sauce. From Tuscany: light Ricotta gnocchi tossed with a fragrant, peppery arugula and olive pesto. From Basilicata, in Italy's south: handmade cavatelli made only from semolina flour and water, sauced with an abundance of roasted broccoli and topped with golden garlic-kissed bread crumbs. And to round out the meal, we'll enjoy a refreshing salad and some homemade biscotti...

SOLD OUT Fresh Pasta Workshop: Heirloom Favorites | Saturday November 11, 5PM to 8PM

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Entertaining all'Italiana -

This brand new menu features elegant crowd-pleasers that can be prepared mostly ahead: handmade ravioli, rosy filet mignon, an elegant souffle, crispy roast potatoes, and a decadent dessert. We'll begin our meal with picture-perfect ravioli stuffed with wild mushrooms, napped in a nutty sage-butter sauce. 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. Crispy-edged Brussels sprouts seem to be almost everyone's favorites these days, and our version features a surprising spice that adds a whole new, delicious dimension. We'll make the silkiest roasted garlic mashed potatoes ever, and for dessert, what could beat homemade tiramisu? Our glorious version of this classic sweet features rum, dark cocoa, plus a secret ingredient that makes it especially light... it can be assembled a day ahead so it is the ideal make-ahead dessert for company.

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$110 | Entertaining all'Italiana | Friday November 17, 6PM to 9PM

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Techniques learned:

Feast in Northern Italy -

I was born in Lombardy, and my family still has homes in Piedmont and Liguria, so I grew up on the cooking of these three Northern Italian regions. Join me for a new class that delves into the unique cuisines of this amazing part of Italy. We'll begin by making one of Liguria's most emblematic pastas: delicate, hand-shaped potato gnocchi the size of a thumbnail, tossed with a red wine-laced tomato sauce. Next, we'll roast chicken with white wine, herbs, onions, and cabbage. We'll bundle tender asparagus spears with a slice of smoked Mozzarella and Speck (a smoked Prosciutto from northern Italy) and roast them until the cheese melts; roasted wild mushroom risotto is an elegant side for our main course. And for dessert, we'll bake buttery tarlets filled with a deep, dark chocolate ganache.

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$110 | Feast in Northern Italy | Saturday November 18, 12PM to 3PM

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Techniques learned:

Tuscan Holiday Feast -

Join us for a class that pays homage to five of Tuscany's great countryside classics, perfect dishes for your holiday table. We'll begin with one of the region's most amazing soups, a robust commingling of beans, vegetables, and bread that will leave you feeling like you had dinner at a Tuscan farmhouse (and I guarantee that when you make ribollita at home, you'll want to make a double batch just so you can warm up the leftovers the next day, in true Tuscan fashion: after all, ribollita means "boiled twice")! Our main course: tender, juicy chicken topped with a heady sauce of herbs, onions, dried porcini mushrooms, and Marsala wine. We'll make the lightest Ricotta gnocchi imaginable, and roast fennel to golden perfection under a veil of Parmigiano. And for dessert, we'll knead a sweet olive oil dough, top it with juicy grapes and sugar, and enjoy a typical cold weather treat in Tuscany.

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Tuscan Holiday Feast | Friday December 1, 6PM to 9PM

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Techniques learned:

Neapolitan Pizza Class -

Click the image below to see a short video taken during one of our Rustico Cooking pizza classes!

Click here for a participant's blog about our pizza-making class at RUSTICO...

BONUS: Take home your own pizza dough to practice after class!! 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!

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$110 | Neapolitan Pizza Class | Saturday December 2, 12PM to 2:30PM

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Techniques learned:

Fresh Pasta Workshop: Winter Favorites -

If you love fresh pasta, don't miss this hands-on cooking class. This is your chance to learn to make three different (and very delicious) pastas ideal for winter feasting. We'll make Tuscan spinach and Ricotta gnocchi, affectionately known as "gnudi" (or "naked", because they are essentially the stuffing for ravioli without the enveloping skin), served in sage butter; Bologna's ethereal egg tagliatelle in sauce featuring fresh peas, Prosciutto, and saffron; and rustic cavatelli from Puglia, tossed with a fragrant mushroom and Parmigiano sauce. You'll not only learn to make, roll out, and shape the dough for these three very different pastas, you'll participate in preparing the sauce for each so you can recreate these three delectable first courses at home for family and friends. After the cooking is done, we'll sit for a pasta-lover's feast, accompanied by fabulous wines and a refreshing green salad to cleanse the palate. And since no meal is really complete without dessert, we'll indulge in homemade biscotti and some freshly brewed espresso. Don't wait too long to sign up for this class; like all our pasta classes, it's sure to sell out!

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$110 pp | Fresh Pasta Workshop: Winter Favorites | Saturday December 9, 12PM to 3PM

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Techniques Learned:

Holiday Baking Workshop: Sweets for The Holidays -

Hands-On Workshop:

Lunch menu:

I have such a good time baking, and I love sharing my creations with friends and family. This once-a-year Italian baking workshop is my way of inviting into my kitchen for a fun-filled afternoon of holiday baking, during which you'll not only learn to bake six very different, and very delectable, sweets... you'll get to taste them all, and bring some home for your loved ones to enjoy. We'll bake buttery morsels from Sicily, stuffed with dried figs and nuts plumped in Marsala wine; anise-kissed white wine taralli, shaped like tiny pretzels, so good dunked in sweet wine; addictively crisp hazelnut biscotti from Piedmont; jam-filled pecan cookies that melt in the mouth; Calabria's famous fig biscotti, laced with cinnamon and orange zest; and delicate Ricotta cookies glazed with a lemony icing. After the baking is done, we'll enjoy a simple but fortifying lunch featuring pasta and a refreshing green salad. And best of all, you can bring home a happy little package of cookies to enjoy later...

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$110 pp | Holiday Baking Workshop: Sweets for The Holidays | Saturday December 16, 12PM to 3PM

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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