This is not just a cooking class—it’s a deep-dive into the unapologetic, intoxicating world of coffee and cuisine. You’ll be rolling up your sleeves alongside two culinary daredevils, Chief Billy Ross from Greca and Chef Will Needham from Pawling Coffee Roasters, for a hands-on experience that’s as bold as the coffee itself.

First, it’s back to the basics—but not the boring kind. You’ll learn how to roast your own coffee, taking raw beans all the way to that rich, aromatic final product. Using conventional tools and methods, you’ll harness the alchemy of heat, timing, and precision, turning green beans into liquid gold. But this isn't a one-trick pony. Oh no. We’re just getting started.

Coffee isn’t just for your cup, and Ross and Needham are here to hammer that point home with a menu that turns the ordinary into extraordinary. You’ll tackle the Lollipop Lamb Chop, crusted with a Colombian coffee and Aleppo rub, paired with spiced honey-roasted carrot and finished with an espresso cherry demiglace. Forget predictable—it’s primal, earthy, and downright delicious.

Next up, Prosciutto-Wrapped Chicken Roulade, a masterpiece of smoky, melty mozzarella tucked inside tender chicken, served atop creamy parmesan-herb polenta, all drenched in a redeye sauce featuring Pawling Roaster’s cold brewed coffee. This is coffee as an accomplice—a dark, complex partner in flavor crime.

And for dessert, hold onto your forks—Cappuccino Crème Brûlée. Imagine espresso-infused custard just teetering on perfection, topped with a crackling turbinado sugar brûlée and crowned with cappuccino foam. It’s sweet, it’s strong, and it proves that coffee doesn’t just belong at breakfast.

This class isn’t about the timid or the routine. It’s for flavor hunters who want to push boundaries and reimagine what coffee can be. You’ll leave with more than recipes; you’ll take home the skills, the stories, and the swagger to turn your kitchen into a playground for the extraordinary. Space is limited. Come hungry, leave caffeinated.