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Our entire May calendar is available— a fun mont

Our entire May calendar is available— a fun month filled with cooking classes. Plus, our live chef competition! (5/19) All available to book now! link in bio

Spring is HERE! 😍🌷 here’s some of what’s

Spring is HERE! 😍🌷 here’s some of what’s coming up this month:

Brunch at Russ & Daughters
Sat 4/9

Couples Brunch
Sun 4/10

Kids Donuts Intensive
Mon 4/11 (ages 8-14)

Cambodian Street Food
Tues 4/12

Authentic Oaxacan Mexican
Wed 4/13

California Surf & Turf
Thurs 4/14

Family Egg and Cookie Decorating
Fri 4/15

Korean BBQ
Sun 4/17

6 Course Chef’s Table with Chef Anne Strong
Thurs 4/21

Couples Night: Modern Italian
Sat 4/23

Fast Food Cravings
Wed 4/27

& more classes
+ meal prep!
4/12 & 4/19

all available now: link in bio!

We’re pleased to have Viking ranges and ovens in

We’re pleased to have Viking ranges and ovens in two of our locations — not only have they stood the test of time (our kitchens get lots use!), they’re pretty to look at too. We’re excited to announce we’ll have Viking appliances in our Stamford, Connecticut location— coming late 2022!

@vikingrange
@hudsontablestamford
@hudsontablebk

MEAL PREP! Skip the takeout — our meal prep mea

MEAL PREP!

Skip the takeout — our meal prep meals are made fresh day of pick up.

How it works: pick 4 portions weekly (feel free to find a friend and split meals!). Each meal will have reheating instructions and be oven-ready. For more info, check out the meal prep meals under the tab meal kits on our website! Link in bio—

Menu:
•Chicken & Feta Burgers - garlicky kale, roasted portobellos (GF, NF)
•Acorn Squash Pomodoro - herb roasted squash, tomato sauce, sautéed kale, mozzarella, pine nuts (V, GF)
•Baked Tofu with Peanut Sesame Sauce - stir-fried vegetables, mixed grain rice, chili scallion oil (V, GF)
•Enchiladas Verdes - carnitas, roasted poblano and tomatillo salsa, monterey jack and queso fresco, pickled red onions (NF)
•Spiced Beef Kofta - cucumber salad, couscous, herby yogurt sauce (NF)

More menus & meals coming soon!
Thanks to chef Anne Strong (@chefannestrong) for kicking off these meals!

Recipe time! These delicious poached pears from ou

Recipe time! These delicious poached pears from our Cooking With Wine class (happening Sunday 4/3!) Here’s the whole menu for the class:
•butter mussels with Sauvignon Blanc
•skirt steak with merlot and shallot sauce
•tagliatelle with porcini and port
•Riesling poached fruit with honeyed mascarpone

🍷
RECIPE:
Riesling Roasted Fruit with Mascarpone Cream
Serves 4-6

For the fruit:
4 large, ripe peaches or pears (depending on the season) - halved and pitted.
2 cups Riesling wine
1 cup water
1/4 cup sugar
1 rosemary sprig

For the cream:
8 oz mascarpone, at room temperature
½ cup heavy cream
½ teaspoon vanilla extract
1 tablespoon confectioners sugar, to taste

1. Make the rosemary syrup: combine the wine, water, sugar, and rosemary in a saucepan. Bring to a boil and reduce by half. Strain.
2. Preheat oven to 350°F. Place fruit cut-side up in a roasting dish. Cover with syrup and roast in oven until tender, about 40 minutes. Baste the fruit occasionally.
3. Make the mascarpone cream: whip the heavy cream, vanilla, and confectioners sugar until it begins to form soft peaks. Fold in the mascarpone until smooth.
4. Divide fruit between bowls and top with mascarpone and a drizzle of syrup.

April! The first 2 weeks of the calendar is availa

April! The first 2 weeks of the calendar is available now— more to come soon! A preview of what’s coming up:

Parisian Bistro
Friday 4/1

Handmade Pasta
Saturday 4/2

Couples Night Out: Cooking with Wine
Sunday 4/3

Dumplings 101
Wednesday 4/6

Live 3 Course Chef Competition
Thursday 4/7

Big Flavor Steaks
Saturday 4/9

Couples Brunch
Sunday 4/10

Good Friday: Family Egg & Cookie Decorating
Friday 4/15

& m o r e! link in bio🌷

What’s for dinner? Sole Meunière aka Pan Fried

What’s for dinner? Sole Meunière aka Pan Fried Sole Fillet with Lemon Butter from our Seafood Basics: The Fish Market class - a perfect weeknight dish! Enjoy the recipe below 🍽

Serves 4
4 (5-6 ounce) sole fillets
½ teaspoon salt
¼ teaspoon fresh ground pepper
¼ cup all purpose flour
2 tablespoons vegetable oil, divided
4 tablespoons unsalted butter, divided
¼ cup butter for sauce
1 ½ tablespoons lemon juice
3 tablespoons minced flat leaf parsley + 2 teaspoons for garnishing
lemon slices or wedges

1. Dredge fish: Pat sole fillet dry. Season with salt and pepper and let it sit for 5 minutes before dredging in flour. Dredge fillets evenly in flour and shake excess off. Place fillets on a tray or plate.
2. Pan frying fish in batches: In a large non-stick skillet, heat 1 tablespoon of oil over medium-high heat till it shimmers slightly, about a minute. Add 2 tablespoons butter. Swirl to coat pan. When the foaming subsides gently lay 2 fillets down on the pan. Lower heat to medium. Do not move the fish. Cook fillets until light golden brown and cooked through about 3-4 minutes.
3. Pour used oil off the skillet and using tongs, wipe oil off the pan. Repeat procedure above with remaining 1 tablespoon vegetable oil and 2 tablespoons butter for the second batch. Transfer fish to the serving plate and keep warm.
4. Make sauce: In a separate sauté pan or skillet, heat butter on medium high till butter turns a light brown and has a nutty aroma. Add the lemon juice scraping any bits that may have formed on the bottom of the pan. Add 3 tablespoons parsley.
5. Finish: Spoon sauce over sole filets and serve with a wedge of lemon and 2 teaspoons minced parsley.

March cooking classes are available! Here’s some

March cooking classes are available! Here’s some of what we’ve got coming up next month—

Paella & Churros
3/1

An Evening on the Italian Riviera
3/2

Italian Seafood Feast
3/3

Sunday Pasta Dinner
3/6

All About Peppers
3/8

Texan Steakhouse
3/9

Secrets of Chinese Stir Fry
3/10

A Night in Rome
3/17

Recreating Famous Desserts
3/19

Couples Night Out: Steak Frites
3/19

Gluten Free Brunch
3/27

Classic Surf & Turf
3/30

& more! Link in bio ☘️☘️☘️

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1001 North 2nd Street

Philadelphia, PA 19123