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🌟 Chef: Ric Orlando
🗓️ Date: Thursday, November 12, 2026
⏰ Time: 6:00PM-8:30PM
🇮🇴 When most Americans think of Indian food, classic northern Punjabi dishes—the staples found on 95% of restaurant menus—usually come to mind. In this demonstration-style class, Ric will step away from the usual chicken tikka masala and naan to explore the vibrant world of modernized regional Indian flavors. You’ll learn how to combine traditional spices, regional coastal and northern techniques, and contemporary presentations to create an unforgettable, elevated Indian feast.
Menu:
- Naan Pizza with Burrata, Tomato “Tadka,” & Spiced Chili Honey: Pillowy naan topped with creamy burrata, spice-tempered tomatoes, and a drizzle of Indian chili honey.
- Malabar Roasted Cod with Curry Leaves, Lime, & Tamarind Coconut Sauce: Tender roasted cod in a creamy, coastal Kerala sauce featuring coconut, tangy tamarind, and crisp curry leaves.
- Wild Mushroom Biryani (“Dum” Style under Puff Pastry): Earthy mushrooms and fragrant basmati rice slow-cooked with whole spices under a buttery, flaky puff pastry crust.
- Chai-Spiced Chocolate Tart: A rich chocolate tart infused with warm masala chai spices—cardamom, cinnamon, clove, and ginger.
Allergen/Dietary Notice: The following items will be used in class: gluten, seafood and dairy.
About Ric: Chef Ric Orlando is a former rocker-turned-chef who is best known for his New World Home Cooking restaurant. He is a cookbook author, radio personality, and former TV host. He is often referred to as, "the pioneer of Hudson Valley farm-to-table." More recipes and info on Italy travel, pop ups, classes and Ric’s product line can be found atricorlando.com.
🌟 Chef: Ric Orlando
🗓️ Date: Thursday, November 12, 2026
⏰ Time: 6:00PM-8:30PM
🇮🇴 When most Americans think of Indian food, classic northern Punjabi dishes—the staples found on 95% of restaurant menus—usually come to mind. In this demonstration-style class, Ric will step away from the usual chicken tikka masala and naan to explore the vibrant world of modernized regional Indian flavors. You’ll learn how to combine traditional spices, regional coastal and northern techniques, and contemporary presentations to create an unforgettable, elevated Indian feast.
Menu:
- Naan Pizza with Burrata, Tomato “Tadka,” & Spiced Chili Honey: Pillowy naan topped with creamy burrata, spice-tempered tomatoes, and a drizzle of Indian chili honey.
- Malabar Roasted Cod with Curry Leaves, Lime, & Tamarind Coconut Sauce: Tender roasted cod in a creamy, coastal Kerala sauce featuring coconut, tangy tamarind, and crisp curry leaves.
- Wild Mushroom Biryani (“Dum” Style under Puff Pastry): Earthy mushrooms and fragrant basmati rice slow-cooked with whole spices under a buttery, flaky puff pastry crust.
- Chai-Spiced Chocolate Tart: A rich chocolate tart infused with warm masala chai spices—cardamom, cinnamon, clove, and ginger.
Allergen/Dietary Notice: The following items will be used in class: gluten, seafood and dairy.
About Ric: Chef Ric Orlando is a former rocker-turned-chef who is best known for his New World Home Cooking restaurant. He is a cookbook author, radio personality, and former TV host. He is often referred to as, "the pioneer of Hudson Valley farm-to-table." More recipes and info on Italy travel, pop ups, classes and Ric’s product line can be found atricorlando.com.