Seasonal Greens at Society Cafe

It’s not every day that a leading restaurant in Manhattan closes its doors so that a group of curious young chefs can take over the kitchen, and we couldn’t have launched our NYC cooking camp in any better place than Society Cafe.

Our culinary adventures in NYC started off with the summer’s freshest flavors as campers joined the incredible culinary team in the Society Cafe kitchen. We soon learned first-hand that food tastes much better when you know your farmers; Chef Christopher Zabita works closely with a number of farmer friends who supply his kitchen with New York’s most fresh and seasonal produce.

This was our very first time in a professional NYC kitchen, so we started our morning learning knife skills and safety tips from Chef Chris and Chef Manny to help keep these young chefs safe during our busy day in the kitchen. Once we’d mastered how to use our paring and chef’s knives, we charged full speed ahead into making the menu for the day: popovers, cavatelli pasta, and seasonal salads packed with fresh and unusual greens.

Campers worked in groups and rotated from station to station where they each had the chance to get hands-on chopping vegetables, herbs, and fruits from the Farmer’s Market with Chef Manny, and measuring and mixing batter for the perfect popovers with Chef Chris. While we waited with anticipation to see how tall our popovers would grow, each camper rolled out their own pasta and learned right alongside the chefs how to work the dough through the pasta maker to create the classic cavatelli shapes.

Once all the dough was ready, campers created their own individual pasta sauce by sauteeing cream, freshly chopped greens, then adding in the cooked pasta to make for a one-of-a-kind lunch dish, ready for the eating!


We can’t imagine a more delicious way to kick off our culinary week in New York City, especially with such creative chefs leading our group of campers in a seasonally-driven day of cooking! For a better taste of our adventures in the Society Cafe kitchen, you can try Chef Chris’s recipes for cavatelli and popovers at home. Better yet, head over to Society Cafe for a sweet bite prepared by Chef Chris and his market-to-table culinary team. Summer in New York City never tasted so good!

Society Cafe’s Cavatelli


  • 263 grams All Purpose Flour
  • 163 grams Pasta Flour
  • 340 grams Ricotta


In a stand mixer with the dough hook, add both flours and mix on low speed until combined. Add the ricotta and mix on low speed until an elastic dough is formed. If necessary, add a small amount of water to help the dough come together.

Wrap the dough in plastic and allow to rest at room temperature for one hour. Next, roll the pasta into long strands, making sure to add extra flour to keep the dough from sticking. Roll each strand of dough through a cavatelli maker to cut the pasta. Cook in boiling water for about four minutes, and enjoy!

The Perfect Popovers


  • 485 grams milk
  • 4 eggs
  • 10 grams salt
  • 250 grams flour


Preheat the oven to 400 degrees Fahrenheit and spray popover molds with nonstick pan spray. Place molds in the oven on a sheet tray (to catch any batter that falls out).

Warm the milk to just below simmering and whisk the eggs and salt in a stand mixer while you’re waiting. Add the heated milk slowly to the egg mixture. Once incorporated, gradually add in the flour and mix on high speed for about two minutes.

Carefully remove the hot popover tins from the oven and pour the batter up to the very top of the mold. Place the tray back in the oven and cook for about forty minutes, or until the popovers have risen and become golden brown.

Slather with butter and jam or pair with your favorite cheese for a perfect popover treat!