COOK, BOND, AND SHARE DELICIOUS FOOD TOGETHER
“It’s all in the experience”

Corporate Cooking Events

With over 16 years of experience, Culinary Works has perfected the recipe for truly memorable corporate team building activities. Our hands-on cooking classes encourage team bonding and improve communication in a relaxed, informal setting – the perfect venue for mingling and natural conversation flow.

These events are perfect for internal team building or client entertaining in a dynamic, social experience. The kitchen is a familiar environment for all participants to feel comfortable and happy. We work with any type of group from – executives, small groups, small companies, management teams, sales, marketing, human resources, any group that is ready to cook, create, bond and share delicious food together.

DOWNLOAD OUR BROCHURE FOR MORE DETAILS

Corporate Event Menus

Our menu collection features fresh seasonal ingredients to suit your event. Learn new knife skills, how to properly sear, properly season, and even hone your grilling skills. All while together as a team you are communicating, laughing, eating great food, and creating an experience to last a lifetime.

About Our Corporate Events

  • Location: DEANE, Inc. Stamford (conveniently located off I-95 exit 9)
  • Flexible start time (daytime or evening!)
  • We use top quality appliances and tools from Sub Zero, Wolf, La Cornue, Wusthof knives, and All-Clad cookware
  • Groups are broken up into roughly 3-5 person teams, based off total attendance
  • Events last approximately last 3-4 hours
  • The event format is hands-on, very casual, dynamic and social
  • We can work with dietary restrictions as needed.
  • We have the ability to use multiple cooking stations for larger groups
  • Guest hosts can provide their own alcoholic beverages
  • We provide aprons to use during the event, along with food and non-alcoholic beverages
  • After the event, each guest will be provided with a digital recipe packet and photo portfolio

Choose Your Menu

WINTER AMERICAN COMFORT

  • Crab Cakes over Greens with Remoulade Sauce
  • Beef Shepherd’s Pie
  • Vegetarian Shepherd’s Pie GF V
  • Green Beans with Lemon Shallot Vinaigrette GF V
  • Brownies with Salted Caramel Frosting

MEXICAN WINTER COMFORT

  • Guacamole Trio (Mango Habanero V, Blue Cheese, Bacon, & Chipotle and Corn, Cojita, & Chipotle V) GF
  • Vegetarian Tortilla Soup  GF V
  • Chicken Enchiladas with Roasted Tomatillo Sauce  GF
  • Vegetable Enchiladas with Kale and Mushrooms  GF  V
  • Rice and Beans  GF  V
  • Mexican Hot Chocolate  GF  V

FIRESIDE FEAST

  • Roasted Mushroom, Sautéed Kale, & Ricotta Toast  V
  • Brussel Sprout Salad with Warm Cider Bacon Vinaigrette  GF
  • Spiced Up Braised Beef Short Ribs  GF
  • Creamy Cheesy Polenta V GF
  • Brownies with Salted Caramel Frosting

COLD WEATHER COMFORT

  • Roasted Cauliflower and Potato Soup with Bacon Crumbles GF
  • Steak Crostini with Lemon Parsley Sauce
  • Skillet Chicken with Mustard Wine Sauce
  • Roasted Brussel Sprouts V 
  • Mushroom Risotto V
  • Roasted Winter Fruit with Ginger Syrup and Crunchy Crumbles V

FALL'S FLAVORFUL SURPRISE

  • Pan Fried Artichokes with Roasted Garlic Aioli V
  • Sweet Potato Bisque with Orange Ginger Crema V GF
  • Sautéed Kale with Spicy Crispy Breadcrumb Topping V GF
  • Creamy Polenta with Crispy Mushrooms V GF
  • Cider Braised Chicken with Pancetta & Leeks GF
  • Pumpkin Fritters with Cinnamon Sugar

UPSCALE AMERICANO

  • Goat Cheese and Prosciutto Crostini with Basil and Fig Jam
  • Grilled Lamb Chops with Lemon and Oregano Vinaigrette GF
  • Spring Green Chopped Salad GF V
  • Pan Seared Black Cod with Serrano Chili Vinaigrette and Rajas Con Crema Mashed Potatoes GF V
  • Summer Fruit Cobbler with Vanilla Ice Cream

FALL HARVEST

  • Butternut Squash Soup with Cider Cream GF
  • Steak Crostini with Lemon Parsley Sauce and Blue Cheese Butter
  • Chicken Saltimbocca
  • Sautéed Hearty Greens with Garlic and Olive Oil V GF
  • Mushroom Risotto V
  • Pumpkin Mousse with Toffee Candy Crunch

ITALIAN DELIGHT II

  • Mozzarella Sticks with Tomato Dipping Sauce V
  • Lemon and Oregano Grilled Chicken and Shrimp GF
  • Spring Risotto with Asparagus, Edamame and Peas GF 
  • Arugula and Spinach Salad with Culinary Works House Dressing GF V
  • Grilled Garlic Bread V
  • Blueberry Cupcakes with Lemon Cream Cheese Frosting

MEDITERRANEAN MEETS AMERICAN

  • Roasted Beet Crostini with Whipped Goat Cheese, Pistachios & Honey
  • Butternut Squash Salad with Arugula, Spinach, Parmesan Cheese & Cider Vinaigrette V GF
  • Rosemary Scallion Crusted Rack of Lamb
  • Roasted Garlic Mashed Potatoes V GF
  • Roasted Tomatoes with Feta, Olives & Pine Nuts V
  • Dark Chocolate Peppermint Mousse

LA FAMILIA FEAST

  • Roasted Shrimp with Italian Salsa Verde GF
  • Mixed Green Salad with Roasted Beets and Goat Cheese Coins V
  • Butternut Squash Lasagna V
  • Grilled New York Strip Steak GF
  • Sautéed Onions and Garlic V
  • Roasted Peppers, Hot and Sweet V
  • Chocolate Bread Pudding

ROMAN EMPIRE

  • Meat & Cheese & Veggie Board, Antipasti
  • Italian Garden Salad with Vinaigrette GF
  • Ricotta, Kale & Mushroom Toast V
  • Italian Beef Ragu GF
  • Baked Polenta with Fontina V GF
  • Maple Garlic Butter Roasted Carrots and Parsnips V GF
  • Cannoli Chips with Chocolate Chips & Dip

AMERICAN SEASONS

  • Italian Tuna Crostini with Capers, Tomatoes, Garlic and Olive Oil
  • Green and Yellow Wax Bean Salad with Walnuts, Red Onion, Bacon and Gorgonzola GF
  • Grilled NY Strip Steak and Grilled Swordfish with Fresh Italian Tomato Salsa GF
  • Grilled Herb Garlic Bread
  • Summer Fruit Cobbler with Vanilla Ice Cream

JULIA'S FAVORITES

  • Steak Crostini with our Signature Lemon & Parsley Sauce
  • Spinach, Arugula & Kale Salad with Apples, Pepitas & Sunflowers Seeds V GF
  • Sauteed Lemon Chicken with Artichokes
  • Mashed Potatoes with Basil Pesto Swirl V GF
  • Cheesy Garlic Bread V
  • Molten Chocolate Cakes with Vanilla Ice Cream

MEDITERRANEAN TREND

  • Homemade Hummus of the Season V GF
  • Shrimp with Feta, Tomatoes, Lemon and Herbs GF
  • Grilled Lamb Loin over Hummus and Fresh Herb Salad GF
  • Greens with Potatoes and Olive Oil V GF
  • Chopped Green Beans with Lemon and Olive Oil V GF
  • Gluten Free Orange Polenta Cake V GF
  • Pumpkin Fritters with Cinnamon Sugar

MID ATLANTIC DELIGHT

  • Baked Brie, Pear & Walnut Cups V GF
  • Sautéed Chicken with Creamy Mustard Sauce
  • Blue Crab or Spinach Stuffed Filet of Sole GF
  • Herb White & Wild Rice Pilaf with Parsley, Scallions & Cranberries V GF
  • Sautéed Green Beans with Brown Butter & Toasted Almonds V GF
  • Baked Apple Cider Donuts with Cinnamon Sugar

Reserve A Private Event Date Now!

NANTUCKET PARTIES

$300.00

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All payments are non-refundable. However, if you cancel prior to 48 hours of the class date, you may use your reservation towards one of our future classes within one year of the original class. Or send a friend in your place and receive the recipes booklet to bring home. Culinary Works, LLC. reserves the right to cancel class. You will be notified via email or phone. Photos from class may be used for promotional purposes. If you cancel less than 48 hours of the class, you forfeit your payment completely and cannot apply it towards another class.

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What People Are Saying

Everybody had a fantastic time! Its such a different type of corporate event that fuses team building, collaboration, communication, and great food/wine in a very comfortable and casual setting. Nothing but 5 stars from our team!

- Jason W.

What a fun evening!  I wasn't even home yet and I was getting texts about what a special night it was.  There was a lot of great chemistry and Julia, you really know how to whip a group into shape! And, the food was amazing.  I am still thinking about that risotto and the berry cobbler! My dream of being at one of your cooking events came true, LOL. I know that everyone enjoyed the evening and your staff was wonderful.

- Roberta M.

Thank you so much! Everyone really had a blast and we’ve gotten amazing feedback from the participants. It was also really wonderful that everyone with an allergy was able to fully participate and eat all of the courses. We can’t wait to host another event with you!!!

- Lauren H.