Brush up on your roasting techniques as we roast our way to a three course meal. 

Menu:

Roast Delicata Squash with Celery Salad

Roast Whole Chicken with Orange Zest, Coriander and Wheat Beer Sauce
Roast Brussels Sprouts with Bacon and Pecans
Mashed Potatoes

Roast Cardamom Pears with Vanilla Ice Cream

When: March 12th, 6pm to 9:30pm
Where: Shelley's Table Lambertville, NJ
Price per person: $150
Limit: 8 students

Join us!

Join Shelley for these Steakhouse classics!

Menu:

Classic Caesar Salad
Reverse Seared Ribeye Steaks with Bourbon-Peppercorn Cream Sauce
Roasted Diced Potatoes
Creamed Spinach
Chocolate-Rum Mousse

When: February 20th, 6-9:30pm
Where: Shelley’s Table, Lambertville
Limit: 8 guests
Cost: $150 per person

Join us!

Kids 8 to 12 are welcome to join this cooking class where they will make a yummy lunch as they learn classic kitchen techniques, such as making a white sauce, sautéing onions, measuring flour and making a cake batter from scratch. Some knife skills will be covered. 

Menu:

Tomato Soup
Baked Macaroni and Cheese 
Lemon Cupcakes with Lemon-Cream Cheese Frosting
Fruit Salad

When: February 15th, 10am -1pm
Where: Shelley’s Table, Lambertville
Limit: 6 kids
Cost: $75 per child

Join us!

Join us with your special someone for a fun Valentine's class. You will be greeted with a complementary Prosecco with Pomegranate Seeds and have snacks to enjoy as you cook. We will make three easy but elegant courses which you will sit down to enjoy as the evening continues in the dining room (BYOB). 

Snacks to enjoy during class: 

Gravlax with Crostini

Cheese, Grapes and Crackers

Cooking Menu:

Crab Cakes with Trout Caviar

Fresh Green Salad

Lemon-Dill Mayonnaise

Seared Duck Breasts with Red Wine-Peppercorn Sauce

Roasted Shallots, Carrots, and Turnips

Chocolate Truffle Tart with Raspberries

When: February 14th, 6 to 9:30pm
Where: Shelley’s Table, Lambertville
Limit: 4 couples
Cost: $325 per couple

Join us!

Learn the proper pan searing for thick steaks that will be finished briefly in the oven while we make the pan sauce by deglazing it with Bourbon. Lots of favorites will fill out the meal.

Menu:

Classic Caesar Salad

Seared Ribeye Steaks with Bourbon-Peppercorn Cream

Roasted Diced Potatoes

Roasted Brussels Sprouts with Bacon and Pecans

Classic Chocolate Mousse with Rum and Raspberries

When: Saturday February 7, 6pm to 9:30pm

Where: Shelley's Table, Lambertville

Limit: 8 students

Cost: $150 per person

Join us!

Celebrate the weekend with this Italian Class full of Italian techniques. You will be greeted with an Aperol Sprits, then get to work making pasta, focaccia, roasted peppers and more! 

Menu:

Roasted Red Peppers with crumbs and capers topped with Arugula and Shaved Parmesan Seafood Pasta with homemade spaghetti (Scallops, Shrimp and Mussels)
Focaccia
Seasonal Fruit with Zabaglione

When: February 6th, 6pm to 9:30pm
Where: Shelley’s Table, Lambertville
Limit: 8 guests
Cost: $150/pp

Join us!

You will learn to sharpen and handle a chefs knife and paring knife (bring your own to sharpen!) and get lots of practice chopping, slicing, julienning and more as we prepare several vegetarian dishes to enjoy at the end of class.

Menu:
Minestrone
Lentils with caramelized onions
Celery and apple salad with sliced almonds
Fresh orange supremes with candied orange zest and shaved chocolate

When: February 1st, 11-2:30pm
Where: Shelleys' Table, Lambertville
Limit: 6 guests
Cost: $150 per person

Join us!

Celebrate the weekend with this Italian Class full of Italian techniques. You will be greeted with an Aperol Spritz, then get to work making pasta, focaccia, roasted peppers and more! 

Menu:

Roasted Red Peppers with crumbs and capers topped with Arugula and Shaved Parmesan
Seafood Pasta with Homemade Spaghetti (Scallops, Shrimp and Mussels)
Focaccia
Seasonal Fruit with Zabaglione

When: Saturday, January 31st, 6pm to 9:30pm
Where: Shelley’s Table, Lambertville
Cost: $150/pp
Limit: 8 guests

Join us!

This class is for avid cooks who want to learn foundational techniques for fine French cooking, veal stock, pastry dough, and cooking with wine. 

Menu:

Veal Stock
French Onion Soup
Boeuf Bourguignon
Salad and Cheese
French Apple Tart with Calvados Cream

When: Friday, January 30th, 10am - 1:30pm
Where: Shelley’s Table, Lambertville
Cost: $140 per person
Limit: 8 guests

Join us!

Cheer up the winter with frozen vodka, caviar, and a heart warming Beef Borscht, a main course chock a block with beef short ribs and shin, grated beets and other vegetables, and lots of fresh dill! We will finish the meal off with Crepe-like Cheese Blintzes with Port Stewed Dried Apricots and Prunes.

Menu:
Homemade Blinis with Trout Caviar
Seasonal Salad
Instant Pot Beef Borscht  
Cheese Blintzes with Port Stewed Apricots and Prunes

BYO Vodka or wine!

When: Friday, January 23rd, 6-9:30pm
Where: Shelley’s Table, Lambertville
Cost: $150 per person
Limit: 8 guests

Join us!

Learn the proper technique for searing foods for the best browning as we create a three course meal. 

Menu:

Seared Scallops on Tender Leeks with a balsamic Drizzle

Seared and Roasted Chicken Thighs with Thyme, Rosemary, Lemon and Garlic 

Roasted Root Vegetables

Seared Pineapple with Vanilla Ice Cream and Vanilla-Rum Sauce

When: Tuesday, January 13th 6-9:30pm
Where: Shelley’s Table, Lambertville
Cost: $150/pp
Limit: 8 guests

Join us!

Learn the proper pan searing for thick steaks that will be finished briefly in the oven while we make the pan sauce by deglazing it with Bourbon. Lots of favorites will fill out the meal.

Menu:

Classic Caesar Salad

Seared Ribeye Steaks with Bourbon-Peppercorn Cream

Roasted Diced Potatoes

Roasted Brussels Sprouts with Bacon and Pecans

Classic Chocolate Mousse with Rum and Raspberries

When: Sunday, January 11th, 5:30 to 9:00pm

Where: Shelley's Table, Lambertville

Limit: 8 students

Cost: $150 per person

Join us!

Learn the proper pan searing for thick steaks that will be finished briefly in the oven while we make the pan sauce by deglazing it with Bourbon. Lots of favorites will fill out the meal.

Menu:

Classic Caesar Salad

Seared Ribeye Steaks with Bourbon-Peppercorn Cream

Potato Galette

Creamed Spinach

Classic Chocolate Mousse with Rum and Raspberries

When: Friday, January 9th, 6 to 9:30pm

Where: Shelley's Table, Lambertville

Limit: 8 students

Cost: $140 per person

Join us!

Learn how to make fresh orecchiette like the Pugliese do, using their finely ground semolina. We will accompany it with a delicious Bolognese Sauce. 

Menu:
Butternut Squash Soup with Croutons
Homemade Orecchiette Bolognese 
Sicilian Almond Cake with Dried Fruit stewed in Marsala

When: December 29th, 11am-2pm
Where: Shelley’s Table, Lambertville
Cost: $140/pp
Limit: 8 students

Join us!

This class is open to kids ages 7-13, parents or other caregivers. Learn how to make Fettuccine from scratch and Eggplant Parmesan with Baked, rather than fried, Breaded Eggplant. Tozzetti are biscuits filled with chocolate we learned how to make during Shelley’s Table Umbria trip in 2024.

Menu:

Homemade Fettuccine al burro

Eggplant Parmesan

Umbrian Chocolate Tozzetti

When: Dec. 21st, 3-6pm

Where: Shelley’s Table, Lambertville

Cost: $75 for kids and $90 for adults

Limit: 8 cooks

Join us!

Learn the proper pan searing for thick steaks that will be finished briefly in the oven while we make the pan sauce by deglazing it with Bourbon. Lots of favorites will fill out the meal.

Menu:

Classic Caesar Salad

Seared Ribeye Steaks with Bourbon-Peppercorn Cream

Herbed Potato Galette

Creamed Spinach

Classic Chocolate Mousse with Rum and Raspberries

When: December 20th, 6 to 9:30pm

Where: Shelley's Table, Lambertville

Limit: 8 students

Cost: $140 per person

Join us!

This Italian menu explores contrasting flavors, textures and colors; sweet and salty, sour and sweet, crunchy and smooth, bright orange, yellow and green against creams and crusts. You will learn how to make egg pasta and pastry dough from scratch. (Prosciutto can be omitted for vegetarians.)

Menu:

Butternut Squash Soup with Crispy Croutons and Kalamata Olive Slivers

Mushroom Stuffed Tortellini with Peas, Prosciutto and Parmesan Cream

Baby Arugula Salad

Lemon Tart

When: Saturday, December 13th, 5pm - 9:30pm

Where: Shelley’s Table, Lambertville

Cost: $140/pp

Limit: 8 guests

Join us!

Learn the proper pan searing for thick steaks that will be finished briefly in the oven while we make the pan sauce by deglazing it with Bourbon. Lots of favorites will fill out the meal.

Menu:

Classic Caesar Salad

Seared Ribeye Steaks with Bourbon-Peppercorn Cream

Herbed Potato Galette

Creamed Spinach

Classic Chocolate Mousse with Rum and Raspberries

When: Friday, December 12th, 6 to 9:30pm

Where: Shelley's Table, Lambertville

Limit: 8 students

Cost: $140 per person

Join us!

Join Shelley for this exploration of Southern Indian Vegetarian breakfast cooking. 

Menu:

Kashmiri Masala Chai

Mango Lassi

Masala Dosa (fermented rice and lentil crepes with Potato Filling)

Cilantro Chutney, Coconut Chutney

Small Pearl Tapioca with Saffron and Pistachios

When: Dec. 7th, 10am to 1:30pm

Where: Shelley’s Table, Lambertville

Cost: $125 per person

Limit: 8 students

Join us!

This Italian menu explores contrasting flavors, textures and colors; sweet and salty, sour and sweet, crunchy and smooth, bright orange, yellow and green against creams and crusts. You will learn how to make egg pasta and pastry dough from scratch. (Prosciutto can be omitted for vegetarians.)

Menu:

Butternut Squash Soup with Crispy Croutons and Kalamata Olive Slivers

Mushroom Stuffed Tortellini with Peas, Prosciutto and Parmesan Cream

Baby Arugula Salad

Lemon Tart

When: Friday, December 5th, 6pm - 9:30pm

Where: Shelley’s Table, Lambertville

Cost: $140/pp

Limit: 8 guests

Join us!

Kids ages 8 to 14 are welcome to this crepe class. There will be lots of hands on practice!

Menu:
Crepes with lemon and sugar
Chicken and Cheese Stuffed Crepe "Enchiladas"
Crepe Cake with Orange and Chocolate

When: Nov 23rd, 11am to 2 pm
Where: Shelley’s Table, Lambertville
Cost: $75 per child
Limit: 8 students

Join us!

Learn the proper pan searing for thick steaks that will be finished briefly in the oven while we make the pan sauce by deglazing it with Bourbon. Lots of favorites will fill out the meal.

Menu:

Classic Caesar Salad

Seared Ribeye Steaks with Bourbon-Peppercorn Cream

Herbed Potato Galette

Creamed Spinach

Classic Chocolate Mousse with Rum and Raspberries

When: Saturday, September 20th, 6 to 9:30pm

Where: Shelley's Table, Lambertville

Limit: 8 students

Cost: $140 per person

Join us!

Please welcome Supa de Rose, the Fantastic Thai Chef from Rice's Market (Supathai.com) for a Thai cooking class at Shelley's Table, Lambertville. 

Menu:

Tom Yum ( Thai Soup with Shrimp)

Panang Chicken Curry /Panang Tofu Curry

White Rice

Mango Sorbet with Sweet Sticky Rice and Salty Coconut Cream

When: November 16th, 4:00pm to 7:30pm

Where: Lambertville, NJ

Cost: $150 per person

Limit: 8 students

Join us!

This class will give you skills you will use every time you are in the kitchen. We will learn how to hone and sharpen a chefs knife and paring knife (feel free to bring your own) and slice and dice our way to a full menu!

Menu:

Minestrone

Celery-Apple salad

Caramelized onion and Cheddar Flatbread

Chimichurri Sauce

Fresh Orange Dessert

When: Friday, November 15th, 6pm - 9:30pm

Where: Shelley’s Table, Lambertville

Cost: $140/pp

Limit: 8 guests

Join us!

Today is Day of the Dead in Mexico, so let's celebrate! Of the many hang-over helping brunch dishes in Mexico, Migas is one of my favorites. They are eggs scrambled with onions, tomatoes and homemade fried tortillas chips…tasty and satisfying! To finish off the meal we will have a sweet baked Mexican treat, Conchas, formed into small "day of the dead" breads with skull and crossbones, and some papaya with lime.

Menu:

Pineapple Atole (Hot drink; during class)

Cucumber, Celery and Pineapple Cooler

Migas (Homemade Tortilla Chips with Scrambled Eggs, Bacon and Tomato)

Frijoles de Olla (black beans in a pot)

Conchas (Sweet Mexican Brioche Buns)

Papaya with Lime

When: Sunday, Nov 2, 10am - 1pm

Where: Shelley’s Table, Lambertville

Cost: $140/pp

Limit: 8 guests

Join us!

Yes, Mole Poblano is the unctuous classic sauce from Puebla, Mexico that has chocolate as one of its many ingredients, often called "the king of Moles!". Once you learn how to make it, it can be served with Roasted or Poached Chicken or Turkey right away or frozen for another day—A new thanksgiving idea?

Menu:

Tamarind Agua Fresca

Butternut Squash Soup with Pepitas and Cilantro

Mole Poblano with Roasted Turkey Breast

Mexican White Rice

Orange Flan

When: Friday, October 24th, 6pm -9:30pm

Where: Shelley’s Table, Lambertville

Cost: $140/pp

Limit: 8 guests

Join us!

This class is such a favorite, that I find myself repeating it almost once a month!

Menu:

Classic Caesar Salad

Ribeye Steaks with Whiskey Peppercorn Cream Sauce

Potato Galette

Roasted Brussels Sprouts with Bacon, Pecans and Maple Syrup

Chocolate Mousse with Rum

When: Saturday, October 18th, 6-9:30pm

Where: Shelley’s Table, Lambertville

Cost: $140/pp

Limit: 8 guests

Join us!

This class will give you skills you will use every time you are in the kitchen. We will learn how to hone and sharpen a chefs knife and paring knife (feel free to bring your own) and slice and dice our way to a full menu!

Menu:

Minestrone

Celery-Apple salad

Caramelized onion and Cheddar Flatbread

Chimichurri Sauce

Fresh Orange Dessert

When: Friday, October 17th, 6m - 9:30pm

Where: Shelley’s Table, Lambertville

Cost: $140/pp

Limit: 8 guests

Join us!

Shelley combines her knowledge of both French and Mexican Cuisines in this elegant menu. Plus learn the best way to sear duck breasts without smoking out your kitchen!

Menu:

Hibiscus Margaritas

Guacamole with Roquefort and Homemade Chips

Cream of Poblano Soup

Seared Duck Breasts with Pasilla de Oaxaca-Tomatillo Salsa

Turnip-Parsnip Puree

Roasted Chayote

Mangoes with Citrus Custard

When: Saturday, October 11th, 6-9:30pm

Where: Shelley’s Table, Lambertville

Cost: $250 per couple

Limit: 4 couples

Join us!