Join Chef David Reynoso, Executive Sous Chef Phil Niosi and Pastry Chef Neil Temkin in our kitchen for a hands-on cooking class with locally harvested ingredients and a wide array of tantalizing recipes. These Saturday classes run from 12:00-2:00pm, followed by an hour-long luncheon of the day's creations.  

The cost is $65 per person; early sign-up is recommended as we intentionally keep the class size small. 

Classes are paid for when they are booked.  Cancellations will result in a refund in the form of a gift card (which can be used in the restaurant or towards another class).  Cash refunds will not be given.

Please call Lexi at (401) 273-9760 to reserve your spot now!

We delve into executive chef David Reynoso's Mexican heritage and cook up dishes from all over the culinarily complex country of Mexico!  Steve Siravo of Poblano Farms will join us with his heirloom varieties of tomatoes and peppers.

The name says it all.  This is one of our most popular classes.  Join us as we prepare some of Al Forno's classic dishes from the past and present (and perhaps the future with classics-to-be).  We'll have bushels of fantastic local fall produce to work with.  If you dig Al Forno you'll dig this class. (Disclaimer: no actual digging required.)

Dive into the bounty of the sea with us!  Chris Lee of North Kingstown's Sea Fresh fishery will join us with the most local and freshest seafood around.  Monkfish, skate and calamari will abound as well as other great local oceanic delicacies.  You'll learn how to pick and prepare the best Poseidon has to offer.

Al Forno Classics II

Same format as our class in September; mostly the same recipes with a few tweaks here and there.  This class is so nice we offer it twice!

We bid farewell to autumn by cooking up a delicious tribute using some of the season's signature goods: apples, squash and more.  Will the grand dame of Johnston farming, Darlene Dame, join us?  Only time will tell, but if we can't guarantee her presence we can at least glory in the attendance of her family's fantastic Cortlands, Red Delicious and Crispin apples along with some Hubbard  and Acorn squashes.  From soups to meat to desserts, apples rule the day!

Get into the spirit of the season and join us as we cook up a festive holiday feast.  From ravishing ravioli to scrumptious desserts the Italians know how to do Christmas right.  Let us give you the gift of culinary knowledge.  Learn the ins and out of some cheery Yuletide recipes and wow your friends and family (and Santa) when the time comes to cook the Big Meal.

This class is offered twice with the same recipes and instruction, so no need to sign up for both.