Ever dream of being a master chef? You can learn in Asphalt Green’s cooking classes, hosted by Butter Beans. Our extended spring lineup features new cooking classes for adults and additional offerings for kids.


Learn how to cook wholesome, farm-to-table meals at our Battery Park City campus. Tasty menus feature seasonal recipes inspired by some of the world’s most influential cuisines! Embrace your inner foodie. Here are the delicious details:



When: Thursdays in May and June, 7pm – 9pm

Cost per class (class packages available for purchase at a discounted price):

  • Members: $81
  • Non-members: $95



May 4: Cinco de Mayo Fiesta 

On the menu: Fresh corn tamales, red beet salsa, corn pancakes, black bean tostadas, fruit guacamole, plátanos fritos con crema de coco y miel (sauteed bananas with coconut cream and honey)


May 18: Rustic Italian Handmade Pasta

On the menu: Potato gnocchi with kale pesto, tagliatelle with marinara sauce, ricotta ravioli with wild mushroom sauce, bibb lettuce salad with balsamic vinaigrette


June 1: Thai Take-Out

On the menu: Vegetable pad Thai, coconut curry soup, banana leaf mango sticky rice, Thai iced tea


June 8: Farm-to-Table Pizza Night

On the menu: Classic Margherita with tomato sauce, fresh ricotta, kale pesto, and mozzarella pizza, ham and caramelized onion pizza, Caprese salad with fresh mozzarella and local basil


June 15: Brunch for Dinner

On the menu: Spinach and gruyere quiche, sweet potato hash, whole wheat Dutch baby, avocado toast with heirloom cherry tomatoes and pumpkin seeds


June 22: Spanish Tapas

On the menu: Sweet potato and kale Spanish tortilla, patatas bravas, pan con tomate, roasted cauliflower and manchego empanadas, calçots (spring onion) with romesco sauce



When: Saturdays in May and June, 10am – 12pm

Cost per class (class packages available for purchase at a discounted price):

  • Members: $47
  • Non-members: $55



May 6: Cinco de Mayo Fiesta! 

On the menu: Beet green quesadillas, beet salsa, fresh guacamole, berry burst seltzer, cinnamon banana parfait


May 12: Mother’s Day Brunch

On the menu: Croque madame, spring blossom salad, whole wheat baguette with homemade herb butter, strawberry basil lemonade, chocolate chip zucchini cookies


May 20: Taste of the Italian Countryside

On the menu: Roasted sweet potato ravioli, roasted rainbow carrots, spring pesto pasta salad, frutta del sole, rosemary spritz


June 3: Summer Picnic

On the menu: Spring herb couscous salad, bibb lettuce with lemon vinaigrette, citrus medley fruit salad, honey-sweetened lemon iced tea, strawberry rhubarb turnovers