“It’s all in the experience”

“It’s all in the experience”


Once again the party is in the kitchen, the action, the smells, the food, and the laughter – a Private Event with Culinary Works. Our kitchen is yours and our goal is to create a fun night for everyone, to improve their cooking skills and try out new recipes.

Choose from our Current Private Event Menus below or our Previous Menu Collections. Alternatively, we can create a custom menu together! Our Private Cooking Parties are hands-on, we focus on cooking techniques (pan-searing, sautéing, grilling, seasoning) and knife skills (how to chop an onion, garlic). All designed to make you a better cook in the kitchen with simple tips and tricks. If you want to socialize with your friends, eat great food, and earn new kitchen knowledge then we have the perfect recipe for you.


You invite the guests, whether it is friends, family, neighbors, or a combination, an entertaining evening of cooking, dining, and laughing is in store for you. We host parties for birthdays, book clubs, showers, social groups, non-profits, preschools, or charity organizations. With our help, the showroom will be yours to enjoy and create an unforgettable event.


  • Fresh Shrimp Spring Rolls GF
  • Grilled Lamb Chops with Lemon and Oregano Vinaigrette GF
  • Mini Corn Dogs (Ha, ha ha!)
  • Mozzarella Sticks with Tomato Dipping Sauce V
  • Summer Fritters V
  • Spicy Tuna Wonton Cups
  • Tuna Crostini with Capers, Tomato, Garlic and Extra Virgin Olive Oil
  • Zucchini Blossoms or Fritters – based on availability V
  • Beet Salad with Pistachio, Arugula. Mint and Feta V
  • Lobster Risotto – the real deal with homemade lobster broth GF
  • Blueberry Crumb Bars
  • Grilled Caesar Salad GF V
  • Ancho & Chile Coffee Rubbed Steak with Lime Butter GF
  • Grilled Summer Vegetable Salad with Orzo and Herb Pesto
  • Grilled Garlic Bread
  • Spiced Salmon on Cedar Planks with Cilantro Onion Relish GF
  • Mixed Berry Cobbler with Vanilla Ice Cream
  • Fresh Shrimp & Vegetable Spring Rolls with Dipping Sauce V
  • Spicy Grilled Chicken Satay with Peanut Dipping Sauce GF
  • Chinese Chicken Salad GF
  • Pan Seared Fish with Thai Curry Sauce and Sweet Salty Coconut Rice V
  • Tequila and Watermelon Granita V GF
  • Butternut Squash & Apple Fritters with Spicy Maple Crema
  • Steak Crostini with Culinary Works Sauce & Blue Cheese Butter
  • Spinach, Kale, Apple Salad with Pepitas & Glazed Pecans
  • Spiced Maple Glazed Salmon on Cedar Plank
  • Butternut Squash Risotto
  • Apple & Pear Crisp with Cinnamon Whipped Cream
  • Fried Mozzarella Sticks with Marinara Sauce
  • Herb Breaded Shrimp with Cannellini Beans and Arugula
  • Chicken Piccata
  • Saffron Risotto Milanese
  • Green Beans Shallot Vinaigrette
  • Chocolate Expresso Pot de Creme
  • Fresh Summer Salsa and Guacamole with Chips V
  • Fried Cod Fish Tacos with Cilantro Cole Slaw GF V
  • Mexican Chopped Salad V
  • Ancho Chili and Coffee Rubbed Steak Crostini with Garlic Lime Butter
  • Tequila Watermelon Granita
  • Spicy Sashimi Tuna Nachos
  • Mediterranean Steak Crostini with our Culinary Works Sauce & Goat Cheese
  • Fall Harvest Chopped Salad
  • Wild Mushroom Crostini with Parmesan Cheese and Truffle Oil
  • Brooke Nachos
  • Molten Chocolate Cakes with Vanilla Ice Cream
  • Brooke Nachos V GF
  • Avocado Tomatillo Dip with Organic Chips V GF
  • Chili Spiced Cedar Plank Baked Salmon GF
  • Chicken Tomatillo – tender chicken with tangy tomatillo sauce
  • Yellow Rice with Black Beans  V GF
  • Cinnamon Spiced Brownies with Vanilla Ice Cream
  • Roasted Brussel Sprouts with Walnuts, Blue Cheese & Balsamic
  • Butternut Squash & Apple Fritters with Spicy Maple Crema
  • Spinach, Kale, Apple Salad with Pepitas & Glazed Pecans
  • Broccoli Rabe Crostini with Goat Cheese
  • Roasted Cauliflower with Harissa Chick Peas
  • Apple Brownies with Cinnamon Whipped Cream
  • Apple & Brie Crostini with Honey Thyme Glaze
  • Herb Breaded Shrimp with Cannellini Bean & Arugula
  • Tender Braised Chicken Pieces with Apricots, Sage and Wine GF
  • Creamy Polenta V GF
  • Molten Chocolate Cakes with Vanilla Ice Cream
  • Steak Crostini with our Signature Lemon & Parsley Sauce
  • Spinach, Arugula & Kale Salad with Apples, Pepitas and Sunflowers Seeds
  • Crunchy Oven Baked Chicken ( GF alternative)
  • Mashed Potatoes and Homemade Gravy
  • Roasted Brussel Sprouts with Lemon Garlic Vinaigrette
  • Molten Chocolate Cakes with Vanilla Ice Cream
  • Layered, Goat Cheese, Avocado Dip and Bean Dip with Tortilla Chips
  • Potato Skin Bar with Fixins’
  • Drunken Shrimp with Crunch Bread
  • Sloppy Joe Sliders
  • Harissa Roasted Cauliflower & Chick Peas with Lemon Tahini Dressing
  • Buckeye Balls
  • Butternut Squash Soup with Chili Cream & Pepitas V GF
  • Tequila Braised Beef with Chipotle Sweet Potatoes and Jalapeño Cream Drizzle GF
  • Hearty Greens Salad with Apple, Pepitas and Cranberries V GF
  • Seared Scallops with Chorizo, Cauliflower Puree and Serrano-Cilantro Oil V GF
  • Cranberry Apple Crisp with Vanilla Ice Cream

*supplemental fees may apply

  • Goat Cheese and Prosciutto Crostini with Basil
  • Sole Francaise with Sautéed Spinach
  • Roasted Chicken Thighs with Lemon, Dijon and Herbs
  • Root Vegetable Risotto with Butternut Squash Puree
  • Apple Brownies
  • Beet Hummus with Fresh Vegetables and Pita Chips  V  GF
  • Cauliflower Fritters with Dill and Feta Cheese  V
  • Steak Crostini with Goat Cheese and Mediterranean Herb Oil
  • Pan Seared Black Sea Bass with Cauliflower, Fennel Potato Puree, Herb Oil & Bacon Crumbles  GF
  • Chocolate Pot de Creme

*supplemental fees may apply

  • Goat Cheese Crostini with Caramelized Onion & Fennel
  • Italian Chopped Salad
  • Chicken Piccata
  • Roasted Broccoli
  • Parmesan & Herb Rice Pilaf
  • Brownies with Chocolate Ganache Frosting and Vanilla Ice Cream
  • Brooke Nachos V GF
  • Sashimi Tuna with Lime, Cilantro and Serrano Chili GF
  • Mexican Braised Chicken with Cilantro Relish
  • Black Beans and Rice V GF
  • Seasonal Chopped Mexican Salad with Cumin Cilantro Lime Vinaigrette V GF
  • Coconut Macaroons with Chocolate Ganache
  • Wild Mushroom Crostini with Parmesan Cheese and Truffle Oil V GF 
  • Asparagus Twists with Arugula, Prosciutto & Lemon Vinaigrette V  
  • Grilled Steak with Lemon Parsley Sauce
  • Seared Salmon with Lemon Aioli GF 
  • Risotto of the Day V GF 
  • Molten Chocolate Cakes with Vanilla Ice Cream

*supplemental charges may apply

GF – Gluten Free
V – Vegetarian


  • We all had such a great time last night. It was the perfect way to fete our friend. Tom and I saw Fr Gerry at Mass today. He was still on cloud 9 and so appreciative. My kiddos had a wonderful time as well and enjoyed your Deane’s hot sauce on a Riko’s delivery today. We were fortunate that James & Henry pulled duty with our party as well. Thank you again for a memorable event, Julia.

    Kitty W.
  • I did not see Fr. Gerry this AM, but agree it was a wonderful evening! Food was fabulous and you created an event that was fun, participatory and inclusive which is just how Gerry rolls! I know he loved it and our family did too! Thanks for being so flexible with the larger than expected crowd! And Henry and James are stars!!

    Annie B.
  • We did have a really great time the other night!! Julia and Mac were great! Julia he is adorable! Such a nice young man. Our daughters who didn’t really want to come… ALL had the best time. The food was delicious and so easily prepared. Ahhhh and those kitchens they are to die for …. One more beautiful than the next. Thank you again for a great night. Take care and enjoy the summer. Diane

  • SERIOUSLY the BEST party EVER!!! We had such a blast! I can’t wait to do it again!! We are totally doing a Squirt mom’s night out with you! Thank you so much for coordinating everything, being such an awesome host, going with the flow and treating us to an amazing dinner!! Not sure if I can recreate the meals but I will try, haha! Thank you again for a wonderful, memorable night, we LOVED every second!! And tell Pete thank you for the honoring us with his presence!! Katherine, thank you for your incredible organization of it all and having the strength to deal with Jamie, you’re the best!!! XOXOXO

    Steph & Jamie
  • We had a blast last night! It was such a great group and Wanda and James made it even more enjoyable.  I learned a few more tips and enjoyed all the menu choices. Thank You!

    Whitney Williams


  • Location: DEANE, Inc. Stamford (conveniently located off I-95 exit 9)
  • Flexible start time (daytime or evening!)
  • 8 person min Mon-Thurs/10 person min Fri-Sun
  • We use top quality appliances and tools from Sub Zero, Wolf, La Cornue, Wusthof knives, and All-Clad cookware
  • Events approximately last 3-4 hours
  • The event format is hands-on, very casual, fun, 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 the food and non-alcoholic beverages
  • We can provide wine tastings from Scout & Cellars, perfectly paired with your event’s menu
  • After the event, each guest will be provided with a digital recipe packet and photo portfolio


  • This field is for validation purposes and should be left unchanged.


Looking to pay for your share of a private party? Fill in the party name below and click on through!


The menus change seasonally. Anything that has been switched out is here and doesn’t have to be redone.

**Do not publish this section


Please note that these menu options are an additional $10 per person.

  • Roasted Cauliflower and Potato Soup with Bacon Crumbles GF
  • Steak Crostini with Lemon Parsley Sauce
  • Skillet Chicken with Mustard Wine Sauce
  • Roasted Brussel Sprouts 
  • Mushroom Risotto V
  • Roasted Winter Fruit with Ginger Syrup and Crunchy Crumbles V
  • 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
  • Crab Cakes over Greens with Remoulade Sauce
  • Beef Shepherd’s Pie
  • Vegetarian Shepherd’s Pie
  • Green Beans with Lemon Shallot Vinaigrette
  • Brownies with Salted Caramel Frosting
  • Steak, Chicken, Chorizo, Cauliflower and Peppers
  • Romesco Sauce
  • Chimichurri Sauce
  • Arugula and Kale Salad with Chick Peas, Manchego, Marcona Almonds and Cherries in Smokey Vinaigrette
  • Grilled Country Bread
  • Peaches and Blueberries with Granola and Whipped Cream
  • Guacamole Trio GF  (Mango Habanero V, Blue Cheese Bacon, Chipotle Corn and Cotija V)
  • Roasted Beet Salad with Shredded Kale, Pepitas, Lime Juice and Queso Fresco V GF
  • Chicken Enchiladas with Roasted Tomatillo Sauce GF
  • Vegetarian Enchiladas with Kale and Mushrooms V GF
  • Black Beans and Rice V GF
  • Mexican Hot Chocolate
  • Sun-dried Tomato Dip with Vegetables and Pita Chips V GF
  • Steak Crostini with Lemon Parsley Sauce
  • Mixed Greens with Goat Cheese Medallions and Cranberries V GF
  • Braised Chicken with Seasonal Vegetables
  • Creamy Polenta V GF
  • Molten Chocolate Cakes with Vanilla Ice Cream
  • 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
  • Goat Cheese and Prosciutto Crostini with Basil and Fig Jam
  • Grilled Lamb Chops with Lemon and Oregano Vinaigrette GF
  • Spring Green Chopped Salad V GF
  • Pan Seared Black Cod with Serrano Chili Vinaigrette and Rajas Con Crema Mashed Potatoes V GF
  • Summer Fruit Cobbler with Vanilla Ice Cream

Choose one or two – One Pot Dishes (vegetarian options available)

  • Moroccan Chicken Stew – Vegetarian Option
  • Creamy Chicken and Rice
  • Lobster Risotto – Corn and Zucchini Risottto
  • Chicken and Summer Vegetable Stew – Vegetarian Option
  • Nantucket Fisherman’s Stew
  • Summer Lettuce Chopped Salad with Vinaigrette
  • Warm Crunchy Bread
  • Chocolate Sheet Cake for a Crowd

Planning a fun appetizer party – choose your favorites from below and we can help you customize your party.  Seasonal dessert to be included.

  • Butternut Squash and Apple Fritters with Spicy Maple Crema V
  • Broccoli Rabe Toast with White Beans and Ricotta Cheese V
  • Spinach, Kale, Apple Salad with Pepitas and Glazed Pecans V GF
  • Chili Spiced Chicken and Shrimp with Avocado Crema GF
  • Seared Tuna with Italian Salsa Verde
  • Homemade Hummus of the Season V GF
  • Asparagus Twist with Arugula and Prosciutto GF
  • Steak Crostini with our Signature Lemon Parsley Sauce
  • Pan Fried Artichokes with Roasted Garlic Lemon Aioli V
  • Brooke Nachos V GF
  • Spicy Tuna Nachos
  • Wild Mushroom Crostini with Parmesan Cheese and Truffle Oil V
  • Fall Harvest Chopped Salad with Butternut Squash and Apples V GF
  • Mediterranean Steak Crostini with Goat Cheese
  • Sautéed Kale and Mushroom Toast V
  • Potato Skin Bar V GF
  • Drunken Shrimp with Crunchy Bread
  • Avocado Tomatillo Dip with Organic Tortilla Chips V GF
  • Roasted Brussel Sprouts with Garlic, Lemon, Nuts and Cheese V GF
  • Spicy Peanut Ginger and Cucumber Cups V GF
  • Coconut Curry Rice Noodle Bowl  V GF
  • Garlic, Kale and Cannellini Bean Saute  V GF
  • Harissa Roasted Cauliflower and Chick Pea Salad with Lemon Tahini Dressing  V GF
  • Turmeric Ginger Milk V GF
  • Homemade Hummus of the Season V GF
  • Shrimp with Feta, Tomatoes, Lemon and Herbs GF
  • Grilled Lamb 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  GF
  • Grilled Shrimp with Italian Salsa Verde
  • Grilled Whole Chicken with Olive Oil, Lemon, Garlic and Fresh Herbs
  • Asparagus, Green Bean and New Potato Salad with Lemon Feta Herb Vinaigrette
  • Homemade Focaccia
  • Mixed Berry Cake with Cream Cheese Whipped Cream
  • 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
  • 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
  • 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
  • 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 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
  • 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
  • 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

Class Details

Classes are held at DEANE, Inc. 1267 East Main Street, Stamford.

Classes begin at 6:30 PM.
Please bring your own alcohol.


Click below to make a payment and reserve your spot. You do not need a PayPal account when using PayPal, and can use a credit card or direct bank transfer if you prefer. Just click “Don’t have a PayPal Account?” on the following screen. If you have any questions, please don’t hesitate to contact us.


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.