Raffetto’s palate cooking classes
2nd and 4th Fridays of the Month* 5:30-8 p.m.
*Unless otherwise specified
Raffetto's Palate cooking classes at the COMO are a fun way to learn kitchen tips and tricks the hands-on way! Join us in the COMO Kitchen with Susan Raffetto’s delicious menus as our guide. Each class will feature a carefully curated menu. Participants will cook in small teams and learn how ingredients work together to make flavorful dishes. After all the cooking is done, it will be time to taste!
Bring your favorite wine or brew to sip and enjoy growing your confidence in cooking and hosting. Must be 21+. Bring your own containers to take home any leftovers.
If you’d like gluten free options, we are happy to try to accommodate. Email p.rouquayrol@thecomo.org no later than noon on the Monday prior to class. We will let you know on Tuesday if we can modify the menu.
Only 15 participants per class - register early!
Members & Nonmembers: $70 per class
Raffetto’s Palate 2024-25 Menus
September 13 & 27 - Welcome Back!
September 13 - Celebrating France for hosting the 2024 Olympics and our 126 medals!
Parisian gnocchi in a delicious crispy sage butter sauce
Tarte Tatin, the famous French caramelized apple tart created in Hotel Tatin in 1880 & still going strong!
September 27 - Our year to Explore Holiday Favorites!
Rosh Hashanah starts on Wednesday, Oct 2, let’s dig in!
Za’atar Chicken Cutlets, we will make our own za’atar. This spice will brighten up many of your winter dishes!
Carrot Souffle – Christy, deliciously light and fluffy!
Honey Chiffon Cake, lighter and moister version of the traditional honey cake, so YUM!
October 11 & 25
October 11 - Let’s eat like we’re at Canyon Ranch Spa!
Roasted Lemon Chicken, learn how to spatchcock the chicken to cut your cooking time in half!
Lentils, Onions and Kale, OH MY! Lentils are high on the list for overall healthy foods. Let’s learn how to make them a regular part of our weekly meal
Lemon Poppy Seed Cake, contains only a fraction of the fat found in traditional pound cake!
October 25 - Staying healthy before the holiday FOOD crush hits!
Glazing Salmon, we all know salmon is good for us, but some of us prefer to avoid it. Glazing will change their minds and for those of us that like it, this will add another dimension to it.
Kale & Lemon Parmesan Salad, give your kale a rub to tenderize it, add lemon and parm for deliciousness!
Apricot Kolacky Cookies (Kiffles), delicious apricots along with a cream cheese pastry dough. Add to your holiday cookie tray!
November 8 & 22
November 8 - Time for Pasta and Sauce!
We will make 2 sauces; one meat and one without, but both fantastic!
Along with Cavatelli. No need for a pasta machine you can make it at home. Everyone can participate or you can make ahead and freeze.
Zeppole, Italian fried doughnuts, you can serve for breakfast or dinner. Whatever you decide, everyone will be thrilled you made them!
November 22 - Chicken and Dumplings
Tastes like a delicious chicken pot pie without the pie crust (save your leftover turkey for this dish!)
Best Lemon Bars, America’s Test Kitchen has cracked the code for delicious, fool proof lemon bars
Perfect timing to learn new recipes for the holidays! Yummy with a touch of elegance!
December 13 & 27
December 13 - No Utensil Holiday Appetizers
Mushroom Turnovers & Pizza Cups, easy, delicious and tradition worthy! Plus it’s a quick clean-up!
Holiday Vegetable Wreath with Dip, great presentation with NO stress!
Chocolate Chip Marble Squares, untraditional holiday dessert, but sure to please!
More Menus Coming Soon!
December 27
January 10 & 17
February 14 & 28
March 14 & 28
April 11 & 25
May 9
About the Instructor
Susan Raffetto comes from a long line of food entrepreneurs. Since 1906 her family has owned and operated Raffetto’s Pasta in New York City. Susan has been cooking for family and friends for many years. Hosting birthday, engagement and reunion parties from her home. Susan is now on the program schedule for the Stonington Community Center offering cooking classes every other Friday. While Susan’s background is Italian, she has broadened her cooking to entice any palate.
