We can host 12 to 150 people! The minimum charge for a private event will cover you for up to 12 people (in December, the minimum group size is 16 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 . Base Price Classic 5, Pizza & Pasta Parties pp + 20% gratuity Optional Add-Ons Rustico Cooking Aprons (10 or more) ea Rustico + Your Company Logo Apron ea The Best Pasta Sauces Hardcover Book (10 or more) ea Premium Finger Foods Reception pp + 20% gratuity Prosecco Reception pp + 20% gratuity Premium Finger Foods & Prosecco Reception pp + 20% gratuity Iron Chef Competition pp + 20% gratuity Quick Fire + Trivia Challenge pp + 20% gratuity Wine Speaker + 20% gratuity Wine Tasting / 3 Premium wines pp + 20% gratuity Wine Tasting / 8 Premium wines pp + 20% gratuity Wine & Chocolate Tasting pp + 20% gratuity Beer ea + 20% gratuity Wine Magnum ea + 20% gratuity Second Main Course pp + 20% gratuity Second Appetizer or Dessert pp + 20% gratuity Caesar Salad pp + 20% gratuity 30 minutes overtime pp + 20% gratuity NYS tax of % will be added . House wines are included (half a bottle of wine per guest). There are no setup fees, room rental fees or other fees.
Heat cast iron cooking device over direct heat. If using a cast iron pan/grill pan on the stovetop, preheat to medium-high. If using a gas grill, preheat burners to medium-high. If using charcoal, pile the coals to one side to create a high-heat, direct grilling surface. Coat the steaks in a thin layer of oil and season liberally with kosher salt and fresh cracked pepper. Place the steaks directly over the heat, and grill for 2 – 3 minutes per side, flipping only once — do not mess with the steaks during the cooking process. Remove steaks from grill and allow to rest 3 – 5 minutes prior to serving. Serve.
2. Pour some water into the bag and squoosh it around in the bag (squooshing is a technical term). Because the water and baking powder form carbon dioxide to make the bread light, the faster you go from mixing to skillet, the lighter your bannock will be. There will be lumps, of course, but we call them flavor bursts . I say “some water” because how much you add depends on the humidity and of course, personal taste. You don’t want it any thinner than a muffin consistency. If you’ve never baked a muffin, think spackle. You can distribute the dough with a poke of a finger or a stick or a spoon if you’re the civilized sort. Remember, it’s always easier to add water than take it out, right?