It's a well-kept secret: braising makes heroes out of weekend cooks. There is no other technique that asks so little yet gives so much back. Join Chef Pat and learn the art of braising and complementing it with a few vegetable side dishes. If you're looking to dial it up in the kitchen with minimal effort, braising is a secret you need to be in on. $30/person plus gratuity

Back by popular demand, we are hosting another fabulous Game Dinner! Cocktail hour at 6:00pm with dinner following at 7:00pm. $65/person plus tax & gratuity. Reservations required.

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. Chef Pat will 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 class Margherita, then set our imaginations free and combine various toppings for a true-pizza lover's fantasy. $30/person plus gratuity

For this four-hour, hands-on class, you will join Chef Pat his father at Pascarella Farm in North Stamford. Chef Pat will teach you how to split sides of pork and how to cut the primals into cookable cuts like ribs, tenderloins, ham roasts, chops and coppas. There will be a demo on one side while the class breaks into groups and work on the other side. The class will include tips on how to cook and cure various cuts. Chef Pat's father, Mr. Pascarella, will also teach you about farming and harvesting. No experience necessary and tools provided. At the end of the class, everyone will enjoy a feast of pork and seasonal vegetables from the farm. $100/person plus gratuity