Private Cooking Parties & Teambuilding Cooking Events
There's no better way to mark a special occasion - be it a bachelorette party, bridal shower, birthday or anniversary - than with a wooden spoon in hand and friends all around.
And if you're looking for an effective, fun way to bond with colleagues, a cooking party is an original team-building exercise that will leave you and your guests smiling long after the cooking is done. As team members learn essential culinary techniques and master new recipes, they also strengthen bonds and relationships in a fun, informal environment.
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Couples or very small groups: consider joining one of our cooking classes
Private cooking events include:
- wine and appetizer reception
- hands-on cooking
- three-course meal paired with Italian wines
- complimentary espresso
- recipe packets
- fun for everyone!
Located in the heart of Manhattan, our 4,000-square-foot cooking loft has two independent state-of-the-art kitchens and spacious dining rooms, and a spectacular view of the Empire State Building. We can accommodate groups of 12 to 150 people.
We will create a tailor-made menu for your group and pair your menu with two fabulous wines. The cost of a standard event is $135 per person plus a 20% gratuity. If you like, we can add a wine tasting to your event. Aprons are available at an additional cost, as well as gift items for your guests, such as Micol Negrin's cookbook The Italian Grill.
Each of our two kitchens boasts four oversize stainless steel work tables that can accommodate up to 40 people for mixing, kneading, and prepping food, and each of our two dining rooms offers seating for up to 80 people. See our FAQ for complete details.
We've created hundreds of memorable events for corporate clients from across North America and Europe. See a partial list of past clients. Choose from several menus. To reserve, call 917-602-1519 or email us.
For more on our cooking philosophy, click here.
Cooking Event Flow
When your group arrives, you will enjoy a selection of freshly prepared appetizers with a glass of wine. We'll describe the menu, outlining basic techniques you'll master, then divide your team into stations. You'll cook for about an hour, whipping up an incredibly tasty three-course meal, then sit down to enjoy the fruits of your labor with specially selected Italian wines.
Menus are tailor-made for your group, and a wine tasting can be added for groups who are really into wine. You can also add gift items and extras for your guests such as copies of Micol's cookbook The Italian Grill, and aprons for everyone, or a professionally rendered film of your event on DVD... At the end of the event, every guest will receive a recipe packet so they can recreate the delicious menu at home.
Cost
Events are $135 per person plus 20% gratuity, and 2 top-rated house wines are included (half a bottle of wine per guest). There are no setup fees, room rental fees or other fees. Aprons are available as an extra, and a wine tasting can be added.
The minimum charge for a private event will cover you for up to 12 people. Smaller groups are welcome as long as the minimum payment is met. Couples or very small groups: consider joining one of our cooking classes.
Third floor kitchen and dining area
Second floor kitchen and dining area
Adding a Wine Tasting
If you're really into wine, a wine tasting featuring 8 different wines can be added to your private cooking event for an additional fee ($350 for the wine speaker's fee regardless of the number of attendees, plus a wine budget per person to be determined by you--most clients spend from $20 to $40 per person). The wine selection will be customized by our Wine Director for your event, and he will pair the wines with the menu you choose.
These events combine a hands-on cooking class (30 to 45 minutes of cooking) with an informative, entertaining wine tasting that will give you the unique opportunity to taste some of Italy's top wines: from Super Tuscans to Piedmont's big, bold reds, you'll experience memorable Italian wines and learn more about what makes them special. Each wine will be introduced by our wine speaker, its flavor profile and best pairings discussed.
You'll be greeted with a glass of Prosecco, a sparkling white wine, upon arrival, which you'll enjoy with a selection of finger foods. After you've had a chance to relax and mingle with guests, you'll roll up your sleeves and cook in our state-of-the-art kitchen. Finally, you'll sit down to enjoy a wine tasting and a three-course meal paired with wines. You'll taste a total of 8 wines throughout the course of your event.
Call 917-602-1519 or email us to inquire about hosting this unique food & wine event at Rustico Cooking.
There are few things better in life than a great wine. Perhaps great wines paired with great food... enjoyed in great company!
Adding a Chocolate & Wine Tasting
Our Wine Director, Costas Mouzouras, is an expert at pairing chocolate and wine. Together we've devised a luxurious event for chocolate and wine lovers: a chocolate and wine tasting.
These events begin with a relaxing finger food and Prosecco wine reception, followed by a hands-on cooking class in our state-of-the-art kitchen. Next, you'll enjoy a sit-down meal during which you'll savor the 5 dishes you've prepared (an appetizer, a main course, two side dishes, and a dessert of your choosing) paired with a specially selected white and red wine.
And then the chocolate magic will begin: Costas will present you with 6 bite-size chocolates from top chocolatiers, and pair them with an amazing line-up of wines (some sweet, some not), ensuring that you'll never think of wine or chocolate the same way again.
This unique event is perfect for anyone looking for a new way to entertain wine-loving friends at home: you'll surely want to share the pleasures of what you've learned at your very own chocolate and wine dinner.
This amazing experience can be added to your private cooking event for an additional fee ($350 for the wine speaker's fee regardless of the number of attendees, plus a wine and chocolate budget per person to be determined by you--the range is from $30 to $40 per person). The wine selection will be customized by our Wine Director for your event, and he will pair the wines with the menu you choose.
Call 917-602-1519 or email us to inquire about hosting this unique food & wine event at Rustico Cooking.
Our charismatic Wine Director, Costas Mouzouras, is an accomplished chocolate and wine pairing expert.
Adding a Premium Finger Foods & Wine Reception
To elevate your private cooking event to an unparalleled level of luxury, consider adding on our Premium Finger Foods & Wine Reception: instead of house wine, we'll pour everyone a glass of bubbly Prosecco upon arrival, kicking off the festivities in high style, and we'll serve five different finger foods (instead of the usual three served at a standard cooking event).
Finger foods will include chef-prepared seasonal delicacies like butternut squash phyllo rolls, crispy sea bass ravioli, asparagus and goat cheese frittata, spicy tomato bruschetta, homemade focaccia, herbed filet mignon skewers, crunchy olive polenta fries, and more.
The additional cost of the Premium Finger Foods & Wine Reception is $12.50 per person (plus gratuity).
Call 917-602-1519 to inquire about adding this unique feature to your private cooking event at Rustico Cooking.
Cooking Party Menus
The menus below are $135 per person plus 20% gratuity, and a half a bottle per person of our house wine (red and white) is included.
Pick a standard menu, or mix and match menu items as you like to create your own menu. If any item you select is unavailable or out of season, we will suggest the best possible alternative.
(* Please note: a $10 plus gratuity surcharge per person will be added for Veal Osso Buco and Filet Mignon as indicated below.)
Click for printer-friendly version of the private party menus
Cooking events at RUSTICO COOKING are hands-on, not demonstration. However, certain dishes are more interactive and "hands-on" than others, and require even more participation by attendees. These dishes are indicated with the following symbol ** and are ideal for team-building.
HARVEST FEAST
- Hand-Cut Tagliatelle with Peas, Prosciutto, & Cream ** (groups of 20 or less)
- Tender Chicken Morsels in Wild Mushroom-Cream Sauce
- Cauliflower Gratin with Smoked Mozzarella & Bacon
- Chive-Scented Ricotta Gnocchi in Aromatic Herb Butter **
- Molten Chocolate Cake with Vanilla-Scented Whipped Cream & Warm Strawberry Sauce **
NORTHERN ITALIAN FAVORITES
- Parmigiano Souffle in Crisp Phyllo Baskets over Balsamic Baby Greens **
- Braised Chicken with Aromatic Spices, Grappa, & Lemon-Garlic Gremolata
- Roasted Baby Carrots & Fennel with Sage & Nutmeg
- Three-Cheese & Asparagus Bread Pudding
- Wine-Poached Fruit over Marsala-Laced Mascarpone Mousse **
FRESH ITALIAN CLASSICS
- Crispy Goat Cheese Ravioli with Caramelized Fennel & Balsamic Vinegar Splash **
- Chicken Scaloppine in Lemon & White Wine Sauce
- Roasted String Beans with Sun-Dried Tomatoes, Garlic & Thyme
- Braised Chickpeas with Spinach & Garlic
- Double Chocolate-Chunk Brioche Bread Pudding with Warm Caramel Sauce & Vanilla Whipped Cream
FIREPLACE DINNER
- Roasted Wild Mushroom Risotto (groups of 30 or less)
- Filet Mignon with Leek & Red Wine Sauce ($10 per person supplement)
- Roasted Asparagus with Parmigiano
- Warm Potato Salad in Herb-Infused Olive Oil
- Fudgy Date & Walnut Cake in Dark Caramel Glaze
ITALIAN HOME COOKING
- Handmade Cavatelli Pasta with Roasted Broccoli, Garlic, Chili, & Toasted Bread Crumbs **
- Braised Chicken with Olives, Lemon, & Pine Nuts
- Herb- & Cheese-Stuffed Zucchini **
- Tuscan-Style Cannellini Beans with Rosemary
- Individual Chocolate & Walnut Tarts **
TASTE OF SOUTHERN ITALY
- Handmade Cavatelli Pasta with Broccoli Raab & Sausage **
- Chicken Cacciatora (With Garlic, Rosemary, & Tomato)
- Roasted Sweet Pepper Medley with Basil, Tomatoes, & Ricotta Salata
- "Smashed" Red-Skinned Baby Potatoes with Chives & Paprika
- Light-as-Air Limoncello Mousse with Fresh Berries **
COMFORT FOOD
- Chive-Scented Ricotta Gnocchi with Caramelized Fennel, Smoked Prosciutto, & Parmigiano **
- Roasted Chicken in Balsamic-Honey Glaze
- Roman-Style Peas with Prosciutto & Onions
- Roasted Garlic Mashed Potatoes
- Miniature Apple Puff Pastry Pie with Almond Paste Crumble, Caramel Sauce, & Vanilla Bean Ice Cream
ITALIAN COUNTRY COOKING
- Handmade Ricotta Gnocchi with Roasted Peppers, Olives, & Tomatoes**
- Spice-Rubbed Pork Medallions with Vin Santo-Apple Sauce
- Slow-Cooked Spinach with Nutmeg & Parmigiano
- Wild Mushroom & Three-Cheese Bread Pudding
- Hazelnut-Chocolate Cakes with Vanilla Bean Ice Cream & Bittersweet Chocolate Sauce **
EVENING IN MILAN
- Butternut Squash Ravioli in Sage-Infused Butter (groups of 20 or less) **
- Classic Veal Ossobuco Milanese-Style ($10 per person supplement)
- Roasted Tomatoes Stuffed with Herbed Ricotta Mousse **
- Old-Fashioned Polenta with Mascarpone & Chives (groups of 30 or less)
- Amaretto & Dark Chocolate Semifreddo in White Chocolate Glaze **
RUSTIC FAVORITES
- Handmade Cavatelli Pasta with Roasted Wild Mushrooms, Asparagus, & Parmigiano **
- Stuffed & Rolled Mediterranean Sea Bass with Fragrant Three-Herb Pesto **
- Roasted Broccoli with Garlic & Chili
- Crispy Polenta "Fries" with Cayenne & Saffron Aioli
- Pecan & Brown Sugar Cake with Cinnamon-Scented Whipped Cream
SEASIDE FLAVORS
- Handmade Cavatelli Pasta with Arugula, Roasted Grape Tomatoes, & Ricotta Salata **
- Striped Bass with Ginger, Leeks, & Shiitake Mushrooms
- Slow-Cooked Fennel, Zucchini, Artichoke, and Carrot Medley
- Five-Herb Risotto (groups of 30 or less)
- Crispy Fruit- and Chocolate-Stuffed Phyllo Triangles with Vanilla Bean Ice Cream **
ITALIAN SEAFOOD FEAST
- Handmade Cavatelli Pasta with Shrimp, Tomatoes, & Asparagus **
- Sicilian-Style Mediterranean Sea Bass with Pine Nuts, Olives, & Raisins
- Caramelized Brussels Sprouts with Lemon & Garlic
- Savory Spinach & Artichoke Bread Pudding
- The Ultimate Tiramisu **
TRATTORIA COOKING
- Crispy Cheese-Stuffed Phyllo Triangles over Baby Greens **
- Mediterranean Sea Bass in Saffron-White Wine Glaze
- Fennel Gratin with Shaved Parmigiano
- Rosemary-Scented Potato Torte
- Maple Syrup & Apple Cakes with Crunchy Cinnamon Sugar & Vanilla Bean Ice Cream
TASTE OF TUSCANY
- Hand-Cut Tagliatelle with Savory Meat Ragu (groups of 20 or less) **
- Chicken Scaloppine with Prosciutto & Provolone in Marsala Glaze
- Roasted Eggplant, Zucchini, & Peppers in Tarragon-Infused Oil
- Tuscan Bread, Tomato, & Basil Salad
- Miniature Cheesecake with Brown Sugar-Almond Crust in Warm Blueberry Sauce
EVENING IN NORTHERN ITALY
- Mozzarella & Ricotta Ravioli in Basil-Scented Tomato Sauce (groups of 20 or less) **
- Braised Beef Short Ribs with Caramelized Onions & Red Wine
- Slow-Roasted Savoy Cabbage with Bacon & Garlic
- Risotto with Roasted Butternut Squash & Leeks (groups of 30 or less)
- Citrus Explosion Cake with Lemon Glaze & Berry Coulis
Click for printer-friendly version of the private party menus
MIX AND MATCH: CREATE YOUR OWN MENU
For those of you who prefer to mix and match menu items to create your own tailor-made menu, here are all our menu items listed by category; just pick one from each category, consult with our chef regarding your menu selection, and you're all set for a fabulous event!
Cooking events at RUSTICO COOKING are hands-on, not demonstration. However, certain dishes are more interactive and "hands-on" than others, and require even more participation by attendees. These dishes are indicated with the following symbol ** and are ideal for team-building.
APPETIZER (choose one):
- Butternut Squash Ravioli in Sage-Infused Butter (groups of 20 or less) **
- Mozzarella & Ricotta Ravioli in Basil-Scented Tomato Sauce (groups of 20 or less) **
- Hand-Cut Tagliatelle with Savory Meat Ragu (groups of 20 or less) **
- Hand-Cut Tagliatelle with Peas, Prosciutto, & Cream (groups of 20 or less)
- Handmade Cavatelli Pasta with Broccoli Raab & Sausage **
- Handmade Cavatelli Pasta with Roasted Wild Mushrooms, Asparagus, & Parmigiano **
- Handmade Cavatelli Pasta with Arugula, Grape Tomatoes, & Ricotta Salata **
- Handmade Cavatelli Pasta with Roasted Broccoli, Garlic, Chili, & Toasted Bread Crumbs **
- Handmade Cavatelli Pasta with Shrimp, Tomatoes, & Asparagus **
- Handmade Ricotta Gnocchi with Roasted Peppers, Olives, & Tomatoes**
- Chive-Scented Ricotta Gnocchi with Caramelized Fennel, Smoked Prosciutto, & Parmigiano **
- Roasted Wild Mushroom Risotto (groups of 30 or less)
- Crispy Cheese-Stuffed Phyllo Triangles over Baby Greens **
- Crispy Goat Cheese Ravioli with Caramelized Fennel & Balsamic Vinegar Splash **
- Parmigiano Souffle in Crisp Phyllo Baskets over Balsamic Baby Greens **
MAIN COURSE (choose one):
- Chicken Scaloppine with Prosciutto & Provolone in Marsala Glaze
- Chicken Scaloppine in Lemon & White Wine Sauce
- Chicken Cacciatora (With Garlic, Rosemary, & Tomato)
- Braised Chicken with Aromatic Spices, Grappa, & Lemon-Garlic Gremolata
- Braised Chicken with Olives, Lemon, & Pine Nuts
- Roasted Chicken in Balsamic-Honey Glaze
- Tender Chicken Morsels in Wild Mushroom-Cream Sauce
- Classic Veal Ossobuco Milanese-Style ($10 per person supplement)
- Braised Beef Short Ribs with Caramelized Onions & Red Wine
- Filet Mignon with Leek & Red Wine Sauce ($10 per person supplement)
- Spice-Rubbed Pork Medallions with Vin Santo-Apple Sauce
- Mediterranean Sea Bass in Saffron-White Wine Glaze
- Sicilian-Style Mediterranean Sea Bass with Pine Nuts, Olives, & Raisins
- Stuffed & Rolled Mediterranean Sea Bass with Fragrant Three-Herb Pesto **
- Striped Bass with Ginger, Leeks, & Shiitake Mushrooms
SIDE #1 (choose one):
- Fennel Gratin with Shaved Parmigiano
- Herb- & Cheese-Stuffed Zucchini **
- Roasted Eggplant, Zucchini, & Peppers in Tarragon-Infused Oil
- Slow-Cooked Fennel, Zucchini, Artichoke, and Carrot Medley
- Slow-Cooked Spinach with Nutmeg & Parmigiano
- Roasted Tomatoes Stuffed with Herbed Ricotta Mousse **
- Cauliflower Gratin with Smoked Mozzarella & Bacon
- Roasted Asparagus with Parmigiano
- Roasted Broccoli with Garlic & Chili
- Roasted Baby Carrots & Fennel with Sage & Nutmeg
- Caramelized Brussels Sprouts with Lemon & Garlic
- Roasted Sweet Pepper Medley with Basil, Tomatoes, & Ricotta Salata
- Roman-Style Peas with Prosciutto & Onions
- Roasted String Beans with Sun-Dried Tomatoes, Garlic & Thyme
- Slow-Roasted Savoy Cabbage with Bacon & Garlic
SIDE #2 (choose one):
- Chive-Scented Ricotta Gnocchi in Aromatic Herb Butter **
- Braised Chickpeas with Spinach & Garlic
- Tuscan-Style Cannellini Beans with Sage & Rosemary
- Old-Fashioned Polenta with Mascarpone & Chives (groups of 30 or less)
- Crispy Polenta "Fries" with Cayenne & Saffron Aioli
- Wild Mushroom & Three-Cheese Bread Pudding
- Savory Spinach & Artichoke Bread Pudding
- Three-Cheese & Asparagus Bread Pudding
- Roasted Garlic Mashed Potatoes
- "Smashed" Red-Skinned Baby Potatoes with Chives & Paprika
- Rosemary-Scented Potato Torte
- Warm Potato Salad in Herb-Infused Olive Oil
- Tuscan Bread, Tomato, & Basil Salad
- Five-Herb Risotto (groups of 30 or less)
- Risotto with Butternut Squash & Leeks (groups of 30 or less)
DESSERT (choose one):
- Pecan & Brown Sugar Cake with Cinnamon-Scented Whipped Cream
- Hazelnut-Chocolate Cakes with Vanilla Bean Ice Cream & Bittersweet Chocolate Sauce **
- Molten Chocolate Cake with Vanilla-Scented Whipped Cream & Warm Strawberry Sauce **
- Fudgy Date & Walnut Cake in Dark Caramel Glaze
- Amaretto & Dark Chocolate Semifreddo in White Chocolate Glaze **
- Maple Syrup & Apple Cakes with Crunchy Cinnamon Sugar & Vanilla Bean Ice Cream
- The Ultimate Tiramisu **
- Double Chocolate-Chunk Brioche Bread Pudding with Warm Caramel Sauce & Vanilla Whipped Cream
- Crispy Fruit- and Chocolate-Stuffed Phyllo Triangles with Vanilla Bean Ice Cream **
- Individual Chocolate & Walnut Tarts **
- Light-as-Air Limoncello Mousse with Fresh Berries **
- Miniature Cheesecake with Brown Sugar-Almond Crust in Warm Blueberry Sauce
- Citrus Explosion Cake with Lemon Glaze & Berry Coulis
- Wine-Poached Fruit over Marsala-Laced Mascarpone Mousse **
- Miniature Apple Puff Pastry Pie with Almond Paste Crumble, Caramel Sauce, & Vanilla Bean Ice Cream
TEAM-BUILDING MENU FOR SMALL GROUPS (up to 40 people)
- Handmade Cavatelli Pasta with Roasted Wild Mushrooms, Asparagus, & Parmigiano **
- Stuffed & Rolled Mediterranean Sea Bass with Fragrant Three-Herb Pesto ** OR Roasted Chicken in Balsamic-Honey Glaze (choose one)
- Roasted Tomatoes Stuffed with Herbed Ricotta Mousse **
- "Smashed" Red-Skinned Baby Potatoes with Chives & Paprika
- The Ultimate Tiramisu **
TEAM-BUILDING MENU FOR LARGE GROUPS (more than 40 people)
- Three-Cheese & Asparagus Bread Pudding over Baby Greens **
- Stuffed & Rolled Mediterranean Sea Bass with Fragrant Three-Herb Pesto ** OR Roasted Chicken in Balsamic-Honey Glaze (choose one)
- Herb- & Cheese-Stuffed Zucchini **
- Chive-Scented Ricotta Gnocchi in Aromatic Herb Butter **
- Molten Chocolate Cake with Vanilla-Scented Whipped Cream & Warm Strawberry Sauce **
GLUTEN FREE MENU
- Roasted Wild Mushroom Risotto (groups of 30 or less)
- Chicken Cacciatora (With Garlic, Rosemary, & Tomato)
- Roasted Sweet Pepper Medley with Basil, Tomatoes, & Ricotta Salata
- Crispy Polenta "Fries" with Cayenne & Saffron Aioli
- Hazelnut-Chocolate Cakes with Vanilla Bean Ice Cream & Bittersweet Chocolate Sauce **
Click for printer-friendly version of the private party menus
Gifts & Add-ons
Gourmet Gifts: Make your culinary event even more memorable for guests by purchasing copies of Micol's cookbook The Italian Grill) at a special discounted price for groups of 12 or more ($20 per signed copy). You can also purchase handsome embroidered RUSTICO COOKING aprons for guests as a special souvenir (quantity discount: $15 per apron).
DVD of your cooking experience: We can videotape your private cooking event and send you a professionally rendered DVD. You'll feel like you're on your very own cooking show! The cost is $350 for this unique memory. Please inquire upon booking your event.
"On behalf of everyone, a special thank you goes out to you for making our holiday party a unique event. Everything from the wine tasting to the delicious food made for a very special evening. Your signed award-winning cookbook was also exceptional. Thanks again. We hope to do it again next year." Iris, NMA Entertainment & Marketing
Our Staff
Micol Negrin
RUSTICO COOKING was launched in 2002 by Milan-born Micol Negrin. After obtaining a Psychology Degree at McGill University despite gnawing doubts that what she really wanted to do was to cook, Micol decided to take the plunge and enrolled in culinary school. With a degree from Canada’s premier culinary academy, L'Institut du Tourisme et de l'Hotellerie du Quebec, Micol moved to New York City and became the Editor and chief writer for The Magazine of La Cucina Italiana. For six years, until she resigned, Micol wrote and edited full-time... but in her heart, she knew she wanted to be back behind the stove, cooking for people who wanted to experience a true taste of Italy and teaching Italian cooking to anyone eager to roll up their sleeves.
And so, once again, Micol followed her dreams. In April 2002, she started teaching Italian cooking in NYC. Then, in January 2005, she opened Rustico Cooking, a state-of-the-art cooking loft in Midtown Manhattan, where she hosts cooking lessons, wine tastings, team-building events, and private cooking parties with her husband Dino De Angelis.
Author of two highly acclaimed cookbooks - the James Beard-nominated Rustico: Regional Italian Country Cooking and The Italian Grill, both published by Clarkson Potter - Micol has taught Italian cooking across North America and has written for major publications (including Cooking Light and Bon Appetit).
Dino De Angelis
Dino De Angelis - Micol's husband - earned a Ph.D. in Biochemistry from McGill University in Montreal. The couple moved to NYC in 1995, when Dino was hired to do cutting-edge biomedical research at Memorial Sloan Kettering Cancer Center.
During the summers, Dino took time off from research to photograph Italian food and landscapes for Micol's cookbooks and magazine articles. He also designed the Rustico Cooking web site and is the webmaster. In 2006, Dino decided to take a plunge himself, and went into the family business full time. Dino occasionally teaches at RUSTICO COOKING and is the friendly voice you'll hear when you call to book your event.
Gerry Biordi
Gerry Biordi developed a passion for feeding people when living in Bologna, where she learned authentic Italian cooking from the best cooks imaginable: Italian grandmothers! She learned all their coveted recipes, their techniques and tricks that make Italian home cooking so special. Upon her return to New York, Gerry started Sarabella Catering, and enjoyed planning parties and events for several years. She graduated from the Culinary Management Program at the Institute of Culinary Education, and interned at The Magazine of La Cucina Italiana, working in the kitchen and on magazine photo shoots, and at Indiana Market and Catering. Gerry has always believed that people who don’t have time to cook need a better option than take-out or expensive restaurants; that's the idea behind her personal home chef service, Sarabella Cooks, a meal delivery program that delivers fresh, homemade food for the week right to your door.
Costas Mouzouras
RUSTICO COOKING's Wine Director was born and raised in Cyprus. From a childhood pruning, harvesting and stomping grapes in the family vineyard, Costas was fascinated with how wine is made and develops, and how it brings people together. Costas moved to NYC when he was 19, where he began working full-time on his BA.
Today Costas runs Gotham Wines & Liquors in Manhattan, where he has set many new trends. He lectures on wine to food industry professionals and amateurs, and is a regular radio show guest wine expert (every Monday in season on WSNR Radio). He has been quoted in the Wine Spectator and the New York Sun among other publications.
To keep in touch with what's new, what to stock, and what to recommend to his loyal following, Costas tastes 25 to 30 wines per week. Costas believes that wine should be enjoyed in moderation, but definitely imbibed! Costas hosts RUSTICO COOKING's private wine tastings for such diverse clients as AmEx, Victoria's Secret, Roche, Unilever, Nestle Waters, KPMG, Arts & Entertainment Television Network, and more.
Elizabeth Simms
Having worked in four NYC restaurants, Elizabeth M. Simms is now a personal chef, caterer, culinary writer and teacher. Though cooking had always interested her (culinary shows on PBS were some of the few tv programs her mom allowed her to watch growing up), she attended and graduated from Brandeis University. However, sending away for a culinary school brochure during her senior year cultivated the idea that maybe neither academia or a desk were meant to be. Following a half-year stint working in offices post-graduation, it is now five years later, and one finds Elizabeth happily ensconced in her right place.
Melissa Ricketts
While working professionally for several years in the corporate arena, Melissa decided to focus on her true passions: food and travel. After graduating with highest honors from the Institute of Culinary Education and externing at Gramercy Tavern, she launched Dynamic Cuisines, a personal chef service, and Dynamic Destinations, a travel planning service. She holds a Bachelor of Science in Biochemistry from State University of New York at Stony Brook.
Raquel Rivera-Pablo
After obtaining a BA in Political Science from Fordham University, and working for an accounting firm for the last 10 years, Raquel realized that she really enjoyed cooking and entertaining. Her desire to learn of all things culinary was so intense that she enrolled at The Institute of Culinary Education and graduated with Highest Honors. Upon completing her externship at Le Bernardin, Raquel began doing freelance catering work, and now works part-time as a children's chef instructor. Although Raquel is very grateful for her fortune thus far, she believes her biggest accomplishment came after a friend referred her to Rustico Cooking, where she feels she was warmly welcomed aboard. Raquel looks forward to meeting you and would take great pleasure in cooking with you in hopes of making your experience as special as it is to her. Visit Raquel at a pinch of salt.
Eve Mersfelder
After earning a degree in Hispanic Studies from Columbia University, Eve found herself partially settled into the world of non-profits when she finally stumbled upon her true calling: food! Since then, she's completed her culinary training and gone on to work the line at Jean Georges' popular Mercer Kitchen and, most recently, at the Astor Bake Shop in Astoria. In her spare time, Eve cultivates her creative side by recounting her home-cooked adventures on a food blog called What Color Is Your Apron?.
Jessie Riley
Jessie developed her early passion for food from her grandparents who hailed from Castellammare di Stabia. At age 7, she filleted her first fish and quickly moved on to mollusks and crustaceans. Years later, college beckoned and she graduated from NYU with a Masters Degree in Fine Art. Jessie worked in higher education administration and reached a point where she felt it was time for a formal culinary education. She graduated with highest honors from the Institute of Culinary Education. She has worked at two NYC restaurants and at a bakeries in France and NYC. She currently works as a private chef and chef instructor with a focus on eating local sustainable food.
Suzy Scherr
Suzy is a professional chef and culinary instructor who specializes in making delicious and nutritious food fun and accessible. Since 1997, Suzy has cooked for and taught both adults and kids to make creative, healthy meals, introducing students to new products, unfamiliar ingredients and unique ways to use everyday items. Suzy’s method of cooking instruction and food education is designed to inspire confidence, creativity and curiosity in students of all ages. Suzy is a graduate of Occidental College (highest distinction) and The Institute of Culinary Education (highest honors). She has developed recipes and curricula for a variety of organizations, including Brainfood, an after-school culinary arts program for teens, which she founded in 1999.
Sunny Gandara
Sunny Gandara is a graduate of the Institute of Culinary Education in NY. A native of Norway, Sunny has also lived in Rome and developed her passion for food in Italy before moving to the States where she earned her B.S. Degree in Business Administration from the University of San Francisco. Sunny is equally enthusiastic about wine as she is about food; she is a Certified Wine Educator and holds the Diploma from the WSET (Wine & Spirits Education Trust). Sunny is the owner of Fork and Glass, an education and consulting firm specializing in food and wine, located in the Hudson Valley.
Client Testimonials
Click here for a review (complete with photos) from a recent corporate cooking event at RUSTICO COOKING.
The event last night was amazing and I could not begin to know where to thank you, so I will just dive right in. The menu was fantastic and the wine complemented the food perfectly. You and your staff were tremendously helpful and kept our Googlers very busy and happy. As you know our group is diverse but equally enthusiastic. You and your staff were attentive to our every need and created a great evening for everyone. Thank you once again for such a good time! Steve, Google
Thank you so much for orchestrating a wonderful evening!! We were having so much fun that the night flew by so quickly. The food was absolutely delicious and I can't wait to try my hand at some of those recipes at home. Thank you again for a fantastic and very memorable party. Pam, NYC
Our team wanted to extend our thanks to all of you for your help in our event!! We had a wonderful time and it was, by far, the highlight of our 3 day meeting. The team couldn't stop talking about how much fun they had and what a great time it was cooking with their colleagues. It definitely helped us get to know our teammates as people and see their "out of work" personalities and talents. You were fantastic hostesses and really helped us put together a great meal. We found it to be so tasty and all of us cleaned our plates!!! Thanks again for all your help in coordinating the logistics, determining the menu, and ensuring a seamless, wonderful, fun, delicious time for my team. We hope to see you again soon!!! Jennifer, NYC
Micol, it was definitely an AWESOME event last night... Thanks for hosting a kickass event. You guys ROCK! Edward, IUG Business Solutions
THANK YOU for the lovely event. Our entire team was so impressed with Rustico's staff, food, elegant atmosphere and venue. We were truly pleased with the way the event worked out, and I think everyone enjoyed themselves immensely (our CIO even called it the "best" holiday event our company has ever had)! I also want to point out how terrific your sommelier was-he was truly a professional and even some our wine experts learned some things from him! Thanks again! Dianne & Katrina, Aviva Investors, NYC
I just wanted to write to say thank you for a wonderful afternoon on our Team Building Cooking Event. The entire process from first making contact with you to the final event was wonderfully organized and seamless... The relaxing atmosphere and the welcome was very much appreciated. The teamwork that you & your staff showed set the tone for the event and made the event even more enjoyable and memorable. Discussing the experience whilst we were eating the fruits of our labor, every member of the UKTI Team said that they all thoroughly enjoyed the experience and I can say now a few were apprehensive about their cooking skills. Mainly me. As you saw the lunch was extremely popular from the number of my colleagues that came back for seconds. The menu that you provided and the dishes that we eventually chose complemented each other very well. It is obvious that a great deal of thought has gone into the menus. I cannot praise your efforts enough. Once again it was an absolute pleasure to meet you and spend time with you. I will gladly recommend your services to colleagues and friends for future teambuilding events. Harjit, British Consulate-General NY
Our group had the best time Monday evening. They were still talking about the experience yesterday morning. We are fondly remembering the flavors of the risotto and wishing we could have it every day. The team-building experience held great value for us... Many thanks for taking such great care of us and for keeping to your word that it would be a memorable experience. Karen, American Cancer Society, Eastern Division
Thanks for everything last night - Krista and her friends were saying that this was the best Sweet Sixteen event they have ever been to! Sydney and Melissa were fantastic, and the food was unbelievable. We all had a wonderful time. I have a feeling you will be seeing us again in the future! Allan, Hackettstown, NJ
The event was amazing! You and your staff were very attentive to our every need, extremely helpful and you kept our attendees busy and happy. Thank you again for such a good time and creating a great evening for everyone. Joanna, Bank of America
I would like to thank you very much for all of your help in setting up the event for me and my team. Everything really went beautifully. The timing of the whole event was perfect. We all enjoyed working with your extremely friendly and informative staff. I think a few of us even learned a few things! Many people on my team remarked on how this was the most creative and fun team building event that they have ever participated in. I would certainly recommend it to other people within our organization. Jen, Accenture
We cannot thank you enough for our time spent at Rustico. You were successful at helping everyone feel like a master chef and you could not have taught the classes with more charisma or poise. Your level of professionalism is impressive and it was our pleasure to have shared the evenings with you. We look forward to working with you again in the future. Katie & Michael, Chilton Investment Company
I'd like to extend our appreciation to you and your staff, especially Gerry, for a wonderful culinary event. Our entire team enjoyed the hands on preparations of a delectably enjoyable meal. It met all our expectations and more. Barbara, Time Warner Cable
Micol, I must tell you that they had a wonderful time! I was told the food was not good -- it was EXCELLENT! They really needed that break last night and thank you for making it so enjoyable for them. Vita, Mercer
We had a wonderful time... Your staff was incredible! Everyone here enjoyed themselves and that really is due to the quality of service your team provided. We received very positive feedback on the event and everyone truly had a fabulous evening. Costas was a very entertaining part of the evening and Gerry coordinated the flow of the event seamlessly. The rest of the crew (Melissa, Elizabeth) were wonderful too so please give the entire team a big THANK YOU from me. Jordana, PricewaterhouseCoopers
Thank you so much for a wonderful evening. Everyone absolutely loved the cooking lesson and dinner. We are all very eager to try out the recipes. It was the best holiday party we've had! Morgan, Fourth Wall Events, NYC
THANK YOU both so very much! Everyone is raving about the wonderful time they all had. You did such a good job of involving EVERYONE (including my father who I have never seen cooking in all of my 49 years!). Your studio/kitchen is beautiful, the food was just delicious and the experience you provided was outstanding. Terry & John, Warren, NJ
Let me thank you for the scrumptious meal and Micol's gracious, gentle presence. It was a wonderful experience, precisely what we were looking for. Anne, Weight Watchers
I just wanted to thank you for a FABULOUS evening. The event couldn't have gone smoother if we tried. ALL of my girlfriends were shocked and thought the place was great. It was truly a once in a lifetime experience for some of them :) I really appreciate all of your help with picking out what I thought was a perfect menu. I know that I asked a ton of questions, but you guys worked with me every step of the way and for that I am grateful. Gerry and Raquel were both extremely knowledgeable about the food they prepared. I am sure all of your staff are wonderful, but I felt very lucky to have these special 2. This was a 25th birthday celebration I will always remember. Michelle, NY
Our group had a wonderful time last night. We had been in a meeting room all day so it was such a pleasure to come and relax, laugh and have fun that such a great team building event! We certainly did not need any ice breakers at the table last night as your chefs might mention there was alot of laughter and noise throughout the evening. The food and service (and wine) was fabulous. I will certainly recommend to all my friends and hope to come back with a group of friends myself too in the near future. Kathy, GE
Thank you so much for hosting our event. The feedback I received from my customers was fantastic. Several mentioned that it was the best client event they had ever been to. I plan on making it an annual event. Thanks again for everything. Lori, Citi
Thank you all so much for making our team event a success. Everyone enjoyed themselves. The food that we created with the help of your expertise was absolutely delicious, and we all enjoyed the wine tasting which was very educational. Thank you and all of your staff for a wonderful afternoon. Nancy, NBCUniersal
The team had an AWESOME time and it was so much fun!!! Gerry was FABULOUS!!! She made everyone get involved and there were no slackers!!! Just the way I wanted it! Thanks so much for the great day and I have passed the word on to my colleagues as to what a great event it was and for them to consider it for their future events!!! Mary, Tiffany's
Everyone had a blast. Thank you for an amazing experience and a great lesson in cooking. We loved the wine and chocolate tastings so please thank Costas for me as well. Christine, L'Oreal
Everyone had such a great time. To be honest with you, I'm not very fond of cooking myself so I was a little intimidated but, it was so much fun! The staff was very friendly (our chef Raquel was awesome). Hopefully, we'll get to have another fun event at RUSTICO COOKING. Veronica, Ann Taylor
Micol: I just had to thank you for the most fabulous day we had today. I was very excited when my friends had decided that a cooking class would be a perfect birthday present for me. They were so right. I have taken several classes before but this one was hands down the best. You were terrific and patient. Even my friends who never cook had a great time. The menu was all my favorite foods. The food that we prepared was perfect. We had so much fun cooking, eating and drinking. This is something I will never forget and made my 60th birthday a very special one. Jill, NJ
Thank you on behalf of Moelis Capital Partners for a wonderful evening. The cooking class was fun, hands-on and came out delicious. The wine tasting was informative, and had a great selection. The entire team was helpful, fun and knowledgeable. The event was a hit, so I wanted to thank you for all the help in planning the evening and catering to our specific needs. It was a great experience. Gina, Moelis Capital Partners
Ou group had a fantastic time at our event yesterday. You and your staff did a great job, especially with a group our size. The food was great and the cooking instruction and teambuilding went over extremely well. I heard at least 2-3 times from our CEO that he thought it was a great event! Thank you again for making our 2011 Outing such a success! Barbara, Quality Health
Thank you for an incredible evening! You made my planning easy – I got rave reviews as Maid of Honor for taking everyone to your loft! I will certainly pass on my recommendations to other groups looking for something unique and fun to do. We’re all very impressed. Much thanks for your time and expertise! Ali, Boston, MA
We had a ball last night. Gerry was wonderful - not only did she manage to keep everyone in line (which is no small task), but she also did it with grace AND got everyone involved - including Grandma!!! We enjoyed every minute of the cooking class and would gladly recommend it to anyone looking for a fun and unique idea for a party or gift. My mom had the time of her life - and is going to be talking about it for a looooong time! Casey, West New York, NJ
Thank you all for a truly spectacular dinner party. We had such an amazing time and so did all our friends. Everyone is still telling us what a creative idea the party was, how much fun they had, how much they learned, and how delicious all the food was! I loved seeing everyone so into the cooking preparation. The evening surpassed my expectations and was a wonderful way to celebrate Ben's birthday. We will continue to recommend Rustico Cooking to all our friends and colleagues. Thanks for everything! Hillary, NYC
Thanks for the wonderful experience. Everything went flawlessly and beyond our expectations. We look forward to another event with Rustico in the future. Please send our thanks to the Chefs who assisted as well. They were also awesome. Rachel, Unilever
Wow, we have already received many phone calls exclaiming how wonderful the evening was. I have to hand it to you guys: you are so exquisitely professional that all of your effort goes almost unnoticed. You make the process seem effortless, which of course it isn't. I want you to know that I greatly appreciate all the attention and investment of energy you gave to make last night memorable. It is rather special living in New York City and cultivating relationships with special people and places. Rustico Cooking (and the pillars named Micol and Dino)....well, what can I say other than thank you. Ken, NYC
Thanks for giving us such an enjoyable evening... everyone had a good time and loved the meal. Your doing some of the preparations certainly made the cooking a breeze for us; yet fooled us into thinking we were responsible for the delicious results... The convenience of your facility and the beautiful room and equipment added to our enthusiasm. Janet, Skadden Arps
I just wanted to write and say THANK YOU for throwing us a fabulous cooking party last night. Micol, everything was delicious, and you did such a good job teaching us techniques, pacing us through cooking all the dishes, and letting everyone enjoy themselves. Rachel LOVED the entire experience. Dino, thanks for helping organize everything and set everything up. Everything ran smoothly, and we were very pleased. I hope to attend another class at Rustico sometime soon, and I will definitely recommend it to others. Thanks again! Brooke, NYC
You're the best... I have received nothing but compliments on your Friday cooking class... everyone really enjoyed themselves. Thank you for making "me look good"!! Linda, NYC
Your focus to every detail is amazing and you have helped orchestrate what we have now come to know as a fabulous evening to remember and the absolute right choice for our firm's networking Dinner Series... I will encourage any and all I know to consider Rustico Cooking for an event rather then a typical sit down meal at a typical fine Restaurant. We will be back again, and look forward to it! Kevin, Graybar
Micol - I can't thank you enough for an amazing night of fabulous wine, sumptuous food, and most importantly - FUN! We have a fairly new group and it was such a great team building experience for everyone involved. From start to finish, you proved to be a warm and gracious Italian hostess who not only located a great space to hold the event but who coordinated the menu, wines, food, and social atmosphere. My group can be hard to please at times, as they have done it all, however, I received such positive kudos the next day - I was speechless. Thank you again for an amazing night of food, cooking and fun. I would recommend your classes to one and all. Andrea, Ladies' Home Journal
The feedback that I got from our people was incredible. They said that it was the best event ever. Thanks for doing such a great job. The two women we worked with were really spectacular. I can't say enough good things about them. We will definitely be back. Betsy, Cooper & Dunham LLP
I must thank you for a sensational, memorable evening!! Gary was on cloud nine the whole time, and beyond. And all the guests seemed to enjoy themselves immensely. I've had effusive notes of thanks from all over. I thought the menu was exceptionally well-organized and executed down to the very last detail, and yet it all appeared spontaneous and fun for everyone involved. Your invisible talents at doing all this are extraordinary. My only fear now is "How do I top this for next year?" You are the best!!! Richard, NYC
Everyone had a wonderful time. Thank you so much for your hospitality. The professionalism of you and your team combined with the wonderful menu and lovely setting made our afternoon a rousing success. Paula, Personnel Decisions International
We had a wonderful evening at the Rustico Cooking Studio. You made the class a fun learning experience and the dinner was delicious. Thank you again for creating such a memorable culinary experience for me, my colleagues and our guests. Michael, Cooking Pleasures Magazine
Micol, thank you for a fabulous time. My team loved it. The secret to slicing an onion was the water cooler conversation of the morning. And you have inspired us to start our own cookbook. I think that your style and the recipes are spot on... I am a raving fan of Rustico Cooking! Mary M., Women & Co.
Micol, a great team building was had by all! Our department is still talking about it!!! Dr. Toni (who just happens to be our company's infectious disease doctor) was very impressed over how sanitary everything in your facility was... Both you and your staff's professionalism was outstanding. Thank you for making our event a success!!! I will definitely recommend you to other departments in our company for their team building day. Arlene, Eisai
We cannot thank you enough for everything! From our first moment there, you put us at total ease. The whole team had a wonderful time and could not stop talking about it the next day! More importantly, it gave us a chance to get to know new team members in a relaxing and informative environment. Jodi, LexisNexis
Thank you. It was a wonderful space and you are a great host. If I could ever act as a reference to you and your company please feel free to call on me. Thank you again for a wonderful evening. Nick, NYC
Thanks so much for being such wonderful hosts and instructors. My group had a wonderful time and we're looking forward to coming back and trying more things on your menu! It was a great bonding experience and you were wonderfully patient with us. Lisa, Prefer Network
From start to finish, the event was terrific! We loved how we were able to collaborate with you to plan the menu, taking into account dietary restrictions and personal preferences. Your responsiveness to our suggestions and your expertise made the event run seamlessly. Everyone enjoyed the environment– being in a professional kitchen with such great equipment to learn and experiment with was exciting. Your skill in coordinating everyone to work together and accomplish the seemingly complicated task of preparing a gourmet meal is impressive. The event was so collaborative and fun that not only did we learn new things about cooking technique, Italian cuisine and wine but also about each other. At the end of the evening, it was so fun to sit down and enjoy our wonderful meal. The night ended to rave reviews from everyone involved – we cannot wait to do it again. Jennifer, Update Legal
We thoroughly enjoyed last night... everyone is talking about how great the food turned out! Thank you for your wonderful instruction and amazing recipes. I will be sure to use them when I have company over. Anisha, Deutsche Bank
Micol, thanks for everything. The evening was more successful than I even hoped it would be. It will be the benchmark for all of our future gatherings. Lisa, Houston, TX
It is quite fair to say our event was better than we anticipated. As you know it is not often that our expectations are exceeded. We received calls the very next day thanking us for such a perfectly executed elegant event. Our clients were quite impressed. You and Costas were the perfect team and I really liked his laid back style. It was just the right touch of wine and education and fine drinking... the wines were excellent as well. Futhermore, your staff was warm and kind... JJ, JJ Burns & Co
Thank you so much to you and your staff for showing us a wonderful time on Saturday afternoon! Everyone raved about the cooking class. What a great way for everyone to get together and have fun! We were all impressed at how good everything tasted... not bad for a bunch of first-timers. I'll be trying out a few of your recipes this week from your cookbook; I'm sure they will be great as well. Thank you again for your hospitality and for a wonderful day! I will definitely be back to cook with you soon. Nikki
On behalf of our team, I would like to express our sincerest thanks for your help with our team building event. Everything was fantastic!! Our team is still talking about how much fun they had and how wonderful the entire meal tasted. I will certainly pass along this experience to other teams within our organization. Once again, thank you for a memorable event and we look forward to cooking with you again in the future. Cathie, General Motors Asset Management
Micol - thank you SO much! We all had a GREAT time! The food was excellent and the wine was a great complement!! Mark (and the rest of us!) really enjoyed ourselves!! We will definitely do it again!! Jenn, NYC
We all had a fantastic time. What a great group experience! Cooking definitely is a team bonding experience. Thanks again. Lois, NBC
Thank you for a truly enjoyable evening. You and your staff were wonderful. You provided a very fun atmosphere for us to simply show up, get right into the action, and then relax and enjoy the benefits of our hard work. The next day, my team members could not stop talking about the evening. The wine tasting was very educational, and the wine selection was a perfect match to the evening’s menu. Everyone raved how fantastic the meal was... Andrew, Pfizer
Micol, thanks again for the class last night. It was so much fun - and I really learned a lot. The food (and wine) were wonderful. Thanks again for a great evening. Sharon, American Express
Everyone commented on how much they enjoyed the night, and I'm still getting thank yous in my in-box from people at the client's. I've already heard comments from my management that we might be able to do a class with other clients as well, and if so you can be sure where we'll call - the decision is an easy one. I know I'll be back and can't wait until then. Ben, First Health
Thank you so much for a wonderful evening-an evening that surpassed all expectations. You and your staff were accommodating, prepared and very hospitable. The meal was excellent while the wine tasting was fun and informative. MKM owes you a debt of gratitude for helping us host such a tremendous event. Thank you again for everything and we will definitely see you soon! Brian, MKM Partners
Thank you for a wonderful evening! We had an absolutely fabulous time, it was really beyond our expectations. I can only hope that with time I can duplicate tonight's results at home. Everyone enjoyed your instruction, the food, and the wine. Margaret, Saddle River, NJ
We all had another wonderful experience at Rustico. Your staff is excellent (especially Gerry and Eve) and so very accommodating. The food was amazing, particularly the Tiramisu enjoyed by all. I will definitely recommend Rustico to my coworkers and I hope our team can do it again in the near future. Mary Ann, Coach
Micol was sensational as she taught us what to do, got people to have good fun, and facilitated a very relaxing atmosphere. Great job on her part and that of the staff... it was all extremely enjoyable and definitely worth a repeat and a recommendation to our colleagues. Eduardo, Pfizer
Corporate Clients
- AARP
- Abbott Labs
- Accenture
- Adelphi
- ADP
- Aeropostale
- AIG
- Air Liquide
- Akin Gump
- Alcoa
- Alliance Bernstein
- American Cancer Society
- American Express
- Ameriprise Financial
- AM Wins Brokerage
- APG USA
- Apple Computers
- APS Healthcare
- Arcade
- Arch Chemicals
- Architectural Digest
- Atari
- Aventis
- Aviva Investors
- Avon
- Axis Interactive Media
- Baccarat
- Bain & Co.
- Bank of America
- Basil Walter Architects
- Barclay's Capital
- Barclay's Wealth
- Barnes & Noble
- Bayer
- BBDO
- Beacon HS
- Bessemer
- Better Homes & Gardens
- Big Brothers Big Sisters NYC
- Bingham
- Blackrock
- Blackstone Group
- Bliss
- Bloomberg
- BMO Capital Markets
- Bootstrap Software
- Brand Asset Consulting
- Brentronics
- Bressler, Amery, & Ross, P.C.
- British Consulate-General NY
- Brown Rudnick
- Bryant Park Hotel
- Buchanan Ingersoll
- CableScope
- Carmel Gourmet Club
- CBS
- CDM World Agency
- CelGene
- Chanel
- Chase Merchant Services
- Chilton Investment Company
- Christies
- Cisco
- CIT
- Citigroup
- Citrin Cooperman
- CNN
- Coach
- Cohn & Wolfe
- Colgate Palmolive
- Comcast
- Conde Nast
- Continental Airlines
- Cooking Pleasures Magazine
- Cooper & Dunham LLP
- Cornerstone Search Group
- Cravath, Swaine & Moore
- Credit Suisse
- Crowell & Moring
- Cyrus Capital
- Cytec
- Dannon
- Darby & Darby
- DDB
- Dell
- Deloitte
- Deutsche Bank
- Diageo
- Digitas
- Disney
- DLT
- Dow Jones
- Dressbarn
- Edelman
- Eisai
- Epiq Systems
- Epstein, Becker, Green
- Equaterra
- Ernst & Young
- Estee Lauder
- Evea
- Everyday Health
- Extiva
- Fairmont Hotels & Resorts International
- FBR Capital Markets
- FEIM
- First Health
- First Rain
- First Solar
- Flycel
- Fortress Investment Group
- Fourth Wall Events
- FTI Consulting
- Gartner
- GE
- Geeknet
- Gemini Systems
- Givaudan
- GlaxoSmithKline
- GM
- Goldman, Sachs, & Co
- Golf Digest
- Graybar
- Green Circle Partners
- Gynuity
- Halcrow
- Halogen Network
- Harrison and Star
- Haynes & Boone
- Health Magazine
- Healthworld
- Herman Miller
- Hertz
- Hess
- Hodgson Russ
- Horngroup
- HPCANYS
- Huron Consulting Group
- IDB
- ING
- Ingram Yuzek Gainen Carroll & Bertolotti
- Interfaceflor
- International Technology Solutions
- Isagenix
- IT Business Edge
- IUG
- Jones Lang Lasalle
- Jones New York
- J.P. Morgan
- Jackson Lewis
- Jefferies
- Jet Blue
- JJ Burns & Co
- Johnson & Johnson
- Kenrich Group
- Kiehl's
- KLM
- KPMG
- Kraft
- Kroll OnTrack
- Krueger & Associates
- Lacoste USA
- Ladies' Home Journal
- LA Times
- Lawyers for Civil Justice
- Legg Mason
- Leviton
- LexisNexis
- Leibowitz
- Lilly
- Liveperson
- Liquidnet
- Liz Claiborne
- L'Oreal
- Luxottica
- MAC Cosmetics
- Macro Risk Advisors
- Macy's
- M & M Mars
- Magnet Media Films
- Make Up Forever
- Marsh
- Marymount Manhattan College
- McGraw Hill
- MDX Health
- Mediamind
- Mediavest
- Mercer
- Meredith Corporation
- Merrill Lynch
- Metlife
- Microsoft
- Midas-Pharma
- Midtown Integrative Health & Wellness
- MKM Partners
- Moelis Capital Partners
- Momentive
- Monster
- Morgans Hotel Group
- Morgan Lewis
- Morgan Stanley
- MPG
- MTV
- Nars Cosmetics
- National Australia Bank
- NBC
- Nestle Waters
- Newsweek Magazine
- New Yorker
- New York Presbyterian Hospital
- Nine West
- Nixon Peabody
- NMA Entertainment & Marketing
- Nokia
- Novartis
- Nycomed
- NYSE, New York Stock Exchange
- Oakley
- Ogilvy
- Ogilvy Healthworld
- Olayan Group
- OOVOO
- OpTier
- Oracle
- Organon
- Ortho-McNeil Pharmaceutical
- OSI Pharmaceuticals
- Outcast
- Nielsen
- Panerai
- People Magazine
- Pepsi
- Personnel Decisions International
- Pfizer
- Philips
- Pillsbury Winthrop Shaw Pittman LLP
- Piper Jaffray
- Platinum Underwriters
- Polo Ralph Lauren
- Prefer Network
- Protege Partners
- Protiviti
- PR Newswire
- Pricewaterhouse Coopers
- Primary Care Development Corporation
- Procter & Gamble
- Prudential
- Pulse 220
- Quality Health
- Rabin Partners
- RCI
- Reader's Digest
- Real Simple Magazine
- Reckitt Benckiser
- Redbook Magazine
- Reputation Institute
- Resolute Corp
- Reuters
- Revolution Health
- Rivermine
- Roche
- RRDonnelley
- Rydex
- Sangari
- Sempra Energy Solutions
- Sesame Workshop
- Shearman & Sterling LLP
- Sheppard Mullin
- Schroders
- Sika Corp
- Skadden Arps
- Sonesta
- Sony
- Spencer Stuart
- Spike TV
- Standard and Poor's
- Standard Chartered
- St. Vincent's Hospital
- Star Magazine
- Starwood Hotels
- Stryker Orthopedics
- Swatch
- Swissre
- Takeda Pharmaceuticals
- Tangible Media
- TBS
- Tenor Capital
- Tiffany's
- Time Warner Cable
- The Capital Group Companies
- The Systems Group
- Thomson Reuters
- 3i Group
- Topcon Medical
- Traxon
- T. Rowe Price
- Turn
- Turner
- TV Guide
- TV Land
- UBS
- Unilever
- United Business Media
- United Health Care
- United States Liability Insurance
- University of Oxford
- Update Legal
- US MAgazine
- Valdese Weavers
- Van Cleef & Arpels
- Vertellus
- Vibe Magazine
- Viking
- Vistage Group
- Vista Print
- Waumovil
- Weber Shandwick
- Weight Watchers
- Westlb
- White & Case
- William Grant & Sons
- Winston & Strawn LLP
- Women & Co.
- X Plus One
- Yves Saint Laurent
Sauteing our way to a fabulous dinner.
Plating chicken with forty cloves of garlic, roasted garlic risotto, and eggplant with garlic confetti.
A recent seafood cooking class featured wine-poached shrimp over baby greens.
Everyone is busy cooking.
Molten chocolate cake ready to be devoured.
Wolf ranges - You'll only cook on the best appliances at Rustico Cooking.
Knife skills are essential to good cooking.
General Information
Private Cooking Parties
Details on our parties are available in our Frequently Asked Questions (FAQ)
Rustico Cooking is located in the heart of Midtown Manhattan and is easily accessible by subway, bus, or car, steps from the Empire State Building.
PHOTOS: Take a look at our state-of-the-art cooking loft here.
WHEN: We offer both daytime and evening events... Let us know when you want your party!
WHERE: Our address is
Rustico Cooking
40 West 39th Street
Third Floor
New York, NY 10018. We are between 5th & 6th avenues.
GETTING THERE: You can take the 4, 5, or 6 trains to Grand Central, or the F or V trains to Bryant Park-42nd Street. If you prefer the bus, take the M1, M2, M3, or M4 along Fifth and Madison Avenues, or the M6 and M7 along Sixth and Seventh Avenues.
PARKING: If you are coming by car, there is a parking lot on West 39th street between Fifth and Sixth Avenues, on the north side of the street (closer to Fifth).
WHAT TO WEAR: Flat shoes and comfortable clothing are required for your safety and comfort. Please avoid high heels and loose sleeves.
COST: Standard Private Parties cost $135 per person, plus a 20% gratuity. This includes a finger food and wine reception at the beginning of the event, followed by hands-on cooking, and a three-course meal (one appetizer, one main course with two side dishes, and one dessert) served with two wines. Minimum group size is 12 guests.
CONTACTING US: The best way to reach us is by email at micol@rusticocooking.com or dino@rusticocooking.com. We can also be reached by phone at (917) 602-1519.
VISITING US: We run events and classes in the morning and the evening, so all visits are strictly by appointment - no walk-ins... Please email us or call us ahead if you wish to schedule a visit, and we will gladly find a mutually convenient time.
We are located at 40 West 39th Street, Third Floor, New York NY 10018
Reservation Deposit
Ready to book a particular date and time for your cooking event? In order for us to hold the date for you we require a deposit which covers you for 12 guests at $135 pp plus 20% gratuity. You can do so by calling us at 917-602-1519 or by using the secure payment link provided here. All major credit cards are accepted, as well as Paypal if you have an account.
Please note the payment is not refundable or transferable to another date, since we will be refusing parties for that same date.