Winter/Spring Class Schedule 2015

The Culinary School is a specialized educational program that offers courses on the whole spectrum of culinary subjects, from food preparation and kitchen tool skills to the finer points of gourmet cooking. Our overarching goal is to illustrate just how fundamental and accessible the culinary arts really can be — anyone who’s interested in cooking well can indeed learn to do so. As such, our courses appeal to students of all levels of experience: the novice who wishes to prepare small, elegant dinner parties; the aspiring connoisseur who’s looking to enhance his present abilities; even the accomplished chef who desires to hone particular aspects of her craft.

The Culinary School’s program is practicum-oriented, combining lectures and demonstrations with hands-on kitchen work. Both in-house chefs and visiting guests comprise our faculty of expert instructors. The food prepared during each class is, of course, sampled by all the students, and the recipes covered in each class are printed and distributed so you can take them home with you. So welcome to our Culinary School. Our deepest hope is that you enjoy taking our customized courses as much as we enjoy hosting them.


Policy for Enrollment

  1. Courses are offered on a first-come, first-served basis, with a maximum of 18 students per class. Students wishing to reserve their space for one or more classes must pay in full, in advance and in person for all courses selected to guarantee enrollment. Upon demand and when warranted by the number of students, classes will be repeated whenever possible.
  2. Cancellations must be made 10 days in advance of the course date. If less than 10 days notice is given, fee is non-refundable, though you are free to send a substitute to the class in your place or to receive the course recipes in the mail. (You can also pick up food samples following the course.) Sorry, no exceptions.
  3. Mumford’s Culinary Center reserves the right to cancel any class at its discretion. You will be notified by phone of the cancellation, and the course fee will be refunded by mail.
  4. In the event of severe inclement weather, classes may need to be rescheduled. If so, you will be notified by phone prior to the class.
  5. We start on time, so please be punctual!
  6. We except cash, check, credit cards or gift certificates for payment. Please keep in mind, to pay by gift certificate you must either come in, in person, or mail in the gift certificate. We cannot sign you up over the phone with a gift certificate.



Reminder: Cancellations must be made at least 10 days prior to course date. No exceptions. Otherwise, course fee is non-refundable, though you can receive recipes and food samples.




Cancellations must be made at least 10 days prior to course date. No exceptions. Otherwise, course fee is non-refundable, though you can receive recipes and food samples. 


Date: January 28th 2015 * 6:30-9:30 p.m.

Instructors: Chris Mumford * Fee: $68.00

Chris returns with his amazing experiences from Italy’s famed Amalfi Coast. To start this adventure through the medium of food, Chris will present three different bruschetta toppings: Tomato & Toasted Garlic, Rocket & Shrimp, and a Fennel & Fontina. The next course is Sausage Cheese Balls over Tagliatelle Pasta with Tomatoes and Capers. The night’s second pasta course features Clams with Shrimp, Grape Tomatoes and a Red Clam Sauce. Come experience these unique flavors without leaving the country! Bellissima!

Date: Tuesday February 24, 2015 * Time: 6:00 - 9:00 p.m.
Instructor: Chris Mumford * Fee: $48.00
(Hands-on Course: Bring your knives and aprons)

This hands on class is one of the important three-hour training programs you will need to be more advanced, faster and more precise in any kitchen – You will learn how to sharpen your knives with a steel or a stone. Chris then demonstrates on how to cut onions, carrots, celery and potatoes the correct way and the class will execute the ability to chiffonade all types of herbs. The next stage of the class with show how to butcher whole chickens, de-bone chicken breast, skin chickens and butterflying chicken breasts. The last stage of the class will be working with boning knives, removing sinew from red meat, slicing cutlets and learning how to utilize all of your scraps. This class will make your life easier in any kitchen!

Date: March 4th, 2015 * Time: 6:30-9:30PM

Instructor: Atsuko Sasaki * Fee: $68.00

Returning after a very successful class in the fall, Atsuko Sasaki joins us again to share her recipes of tradition home-style Japanese cooking. In this class, Atsuko will create her Sukiyaki beef bowl over steamed rice, her refreshing Shiomomi (or lightly pickled vegetables) with smoked salmon, and a sliced diakon mayo-ponzu salad. With this class, students will become familiar with major seasonings and sauces used in Japanese cooking; understand the method of making basic Japanese soup broth (with bonito flakes/konbu seaweed); and finally, to understand typical Japanese meal pattern to make a well-balanced, flavorful diet and obtain ideas of incorporating Japanese culinary tips into everyday meals.

Date: Thursday, March 12, 2015 * Time: 6:30 – 9:30

Instructor: Chris Mumford * Fee: $68.00
(Hands-on Course: Bring your knives and aprons) 

Do you love sushi, but wish that you had the skills to assemble it yourself? Well then this is the class for you! This is a very basic class going over some very easy, yet essential techniques for creating delicious and amazing sushi. The first step is to steam the rice and learning to flavor it correctly, making sure it is the correct consistency and taste for rolling your sushi. In this class, we will learn to make our own soy dipping sauce, wasabi paste, and toast our own black and white sesame seeds. We will then roll 4 types of sushi rolls; spicy tuna, shrimp tempura, the traditional California roll, and our own smoked salmon roll with herbed cream cheese and chiffonade of spinach. This hands-on class will prepare you to make simple sushi at home so that you can impress all your friends!

Date: March 19th, 2015 * Time: 6:30-9:30

Instructor: Casey Pesce * Fee: $68.00

Chef Casey Pesce returns to Mumford’s once again, this time to demonstrate his delicious recipes for seafood. In this class, Casey will show you how to make his delicious New England Cod Chowder, made with smoked bacon and puff pastry. He will then move on to a tasty Crispy Calamari Salad, made with chicory, pickled red onions, cherry tomatoes, pecorino cheese, dressed with a warm lemon caper vinaigrette. For the entrée, Casey will create a spectacular Scottish Salmon dish, made with a red lentil stew, root vegetables, with a spiced Cabernet reduction. To finish this amazing meal of seafood, he will create a wonderful cream cheese pound cake, drizzled with a lemon glaze. 

THE “CANARD” CLASS with Wally Weaver
Date: March 31st* Time: 6:30-9:30

Instructor: Wally Weaver * Fee: $68.00

Chef Wally Weaver returns to Mumford’s to showcase an elegant variety of French-style duck recipes that anyone can make! He starts off with an amazing Duck Confit with Truffled Potato Hash, and a French Bean Salad. He then moves on to an exceptional Seared Muscovy Duck Breast, made with sweet potato au gratin, and a buttery diced vegetable medley. To finish off these decadent dishes, Wally will whip up a Wild Mushroom Flan, with traditional French Fois Gras and Chanterelles. To wash it all down, he will make a wonderful jasmine tea with marinated dried fruit that will leave you feeling satisfied and refreshed!

Date: April 2nd, 2015 * Time: 6:30-9:30

Instructor: Ethan Kane; Daniel Brown; Paul Barrows* Fee: $68.00

In the life of every chef there are a multitude of dishes that will be learned and subsequently forgotten. Worse yet, delicious meals that one has prepared so often that they seem to lose their allure. While this is a sad truth about a chef’s career, there is a silver lining; there are dishes that you love so much that you can eat them anytime and continue to improve upon for your lifetime until they become your own. In this class, Mumford’s own chefs’ Ethan, Paul, and Danny will be showcasing some of their personal comfort dishes that they have grown to love. These dishes include a Potato Gnocchi, in a Salt Pork and Spring Pea Sauce; Goat Cheese and Beet Plinis’, and Chicken Tinga Tacos. Come share this intimate cooking experience with some of Mumford’s most talented chefs. 

TWISTED ITALIAN with Brain Gualtieri
Date: Tuesday, April 7, 2015 * Time: 6:30 – 9:30

Instructor: Brian Gaultieri * Fee: $68.00

Chef Brian Gualtieri, from Piccola Italia, is back! Brian returns to Mumford’s Culinary Center once again to share his knowledge and passion for food. Tonight, he will demonstrate his take on traditional Italian recipes. Brian starts with an appetizer of Clams Amatriciana, with pancetta, peas, sweet onion, toasted garlic, in a delicious white wine tomato broth, served with grilled peasant bread. The next course will be Fontina Stuffed Kobe Meatballs, served with oyster mushrooms, escarole, toasted garlic broth, spicy breadcrumbs over a fresh Cavatelli pasta. Brian caps the evening off with a decadent Nutella Crème Brulée. Who doesn’t love Nutella? So join Brian this evening for these amazing twists on these classic dishes!

Date: Thursday, April 23, 2015 * Time: 6:30 – 9:30

Instructor: Chris Mumford * Fee: $68.00

To make the most of your summertime grilling extravaganzas, don’t limit the fare to meat and poultry! The fresh “catches” on this evening menu will hook you right from the start. Tonight’s features include; Middle neck clams with Papa Mumford’s Butter sauce (a family recipe that only our students learn); Hot ‘n’ Sour Grilled Shrimp resting on a Citrus enhanced Mango and Basmati Salad; Cross-grilled Mahi-Mahi with a spring garden Strawberry Chutney; Grilled Jumbo Sea Scallops with a Garden Tomato Vinaigrette and a Creamy Mascarpone Polenta. You won’t want to miss this educational, yet delicious presentation of the Atlantic Ocean’s finest! 

Date: Wednesday, May 6th, 2015 * Time: 9:30AM – 12:30PM

Instructor: Kathleen Sanderson * Fee: $68.00

Kathleen Sanderson returns to Mumford’s Culinary Center once again to share her expertise and love for food. This time, she wows us with her simple yet delicious takes on several chicken dishes. First, she starts off with an exotic Thai Green Curry Coconut Chicken with Vegetables, cilantro and jasmine rice. Kathleen will then go into a Spilt Roasted Chicken stuffed with Asiago, artichokes and roasted red peppers. Next, she with sauté chicken breasts with a Pomegranate Peppercorn Glaze. Her last dish is a grilled Chimichuri Chicken thigh recipe that will delight! She finishes the class with a seasonal salad and yummy Sea Salt Chocolate Chip Cookies. Come and join Kathleen on this culinary adventure and learn to jazz up your chicken dinner nights!

Date: Wednesday, May 13th, 2015 * Time: 6:30 – 9:30

Instructor: Chris Mumford * Fee: $68.00
(Hands-on Course: Bring your knives and aprons)

Each season brings a variety of cooking techniques. Barbequing is an American pastime that dates back further then we can think. For all you meat-eaters, Chris has designed a class specifically for you! His carnivorous menu consists of Mushroom Powder Grilled Lamb accompanied with a Mango Relish. Next the class whips up a Mustard Seed Pork Chop with Braised Red Cabbage. Next on the grill are Soy-Glazed Chicken Legs with Grilled Baby Bok Choy, and finally a Marinated Hanger Steak with Onion Confit, and BBQ Portabella Mushrooms. So if you love to grill, this is the class for you! Don’t forget those oven mitts, tongs, and most importantly, your appetite! 

Date: Sunday, May 17th, 2015* Time: 11:00 am-2:00 pm

Instructor: Chris Mumford * Fee: $42.00

This lecture course is a virtual how-to manual covering everything you need to know about gardening and harvesting ingredients at your own home to use in your own kitchen. Chris will address the when’s, where’s, and why’s of planting herbs, crop-rotation techniques, “going organic” with healthy soil, growing edible flowers, double-digging methods in raised beds, cultivating lettuces, and even “beneficial bugs” in your produce. Get in on this year’s April-to-November growing season, and we promise you’ll never want to go back to store-bought. Chris will also be offering a variety of organically grown plants and seeds.



Mumford’s Culinary Center Provides This Service for All Our Patrons
$4.00 per Knife
One-Week Turnaround Time


In addition to our prepared curriculum,
Mumford’s Culinary Center offer 


18-Person Maximum   •   $975-$1,125   • Dates of Your Choice

Call 732-747-7646
for Availability & Further Details


Cancellations must be made at least 10 days prior to course date. No exceptions. Otherwise, course fee is non-refundable, though you can receive recipes and food samples.