Runaway Dinosaur

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Friday Food-Learn It, Don’t Burn It: NYC Food Classes for 10/23 to 10/31

Posted by jhochstat on October 24, 2008

via Serious Eats: New York by Allison Hemler on 10/22/08

‘Knife Skills, Deboning & Filleting’ at FCI
Saturday, October 25, 9:30 a.m. to 2:30 p.m., $525
The first in a three-session class in the Italian kitchens at FCI explores knife handling and care with basic slicing and dicing technique. The other two sessions get into more sophisticated cuts and filleting fish and deboning chicken.
The Italian Culinary Academy at FCI, 462 Broadway (at Grand Street), Manhattan; 888.324.CHEF; italianculinaryacademy.com for info and registration

Hands-on Mozzarella’ at Artisanal
Monday, October 27, 6:30 to 8:30 p.m., $125
This get-your-hands-dirty class is all about making the freshest of the fresh mozzarella from scratch. You’ll make, taste, and bring home the cheese, and you’ll drink some wine along with it.
Artisanal Premium Cheese Center, 500 West 37th Street (at 11th Avenue), Manhattan; 877.797.1200 artisanalcheese.com for info and registration

‘Really Great Wines for Under $20’ at ICE
Monday, October 27, 7 p.m. to 9 p.m., $75
Resident Ron Ciavolino will cater to the everyday consumer who’s looking for a wine under $20–it’s not just crap anymore.
The Institute of Culinary Education, 50 West 23rd Street (at Sixth Avenue), Manhattan; 800.522.4610; web.iceculinary.com for more info and registration

‘Astor Trivia Challenge: Food Fight’ at Astor Center
Monday, October 27, 6:30 to 9:30 p.m., $35
Hosted by Josh Ozersky, individuals or teams (of up to 6) will participate in a trivia game on food history and all things New York culinary, as well as a blind tasting round. Eats provided by Nueske’s Smoked Meats. Winner gets a $250 gift certificate to Nueske’s. Trivia held at The Gallery.
Astor Center, 399 Lafayette Street (at East 4th Street), Manhattan; 212.674.7501: astorcenternyc.com for info and registration

‘Succulently-Stuffed Vegetable Entrées’ at the Natural Gourmet
Tuesday, October 28, 6:30 to 10 p.m., $95
Healthy comfort food–think that would ever exist? Learn how to stuff vegetables with fillings full of flavor and complexity. Students will make: Mushroom-Stuffed Halupki (Stuffed Cabbage Rolls); Sweet Onions Gratinée; Baby Eggplants Duxelles; Cubanelle Chiles Relleños; and Chayote Stuffed with Whole Grain Pilaf of Garlicky Quinoa, Millet & Dried Fruit.
Natural Gourmet Institute, 48 West 21st Street (at Sixth Avenue), 2nd Floor, Manhattan; 212.645.5170; naturalgourmetschool.com for info and registration

‘Super Hot Spain’ at Hearth
Tuesday, October 28, 7 p.m., $150
The second of the Fall Series of Wine Dinners at Hearth kicks it up a notch with Spanish wines off the beaten path, which will be discussed, tasted, and paired along with mouth-watering foods. Wine Director Paul Grieco leads. Cost is all-inclusive.
Hearth, 403 East 12th Street (at First Avenue), Manhattan; 646.602.1300; restauranthearth.com for more info, call or email pgrieco@restauranthearth.com to register

‘Basic Knife Skills’ at Brooklyn Kitchen
Wednesday, October 29, 6:30 p.m., $25
Chef Brendan McDermott leads a hands-on class (up to 8 people, so register ASAP) on knife use, care, and safety. Please bring your own knife. If this class sells out, you’ll have another opportunity in November.
Brooklyn Kitchen, 616 Lorimer Street (at Skillman Avenue), Brooklyn; 718.389.2982; thebrooklynkitchen.com for info and registration

‘Donuts of the World’ at ICE
Thursday, October 30, 10 a.m. to 3 p.m., $100
Ever made donuts at home? Now you’ll learn how, with recipes for tasty fried treats from all different areas of the world.
The Institute of Culinary Education, 50 West 23rd Street (at Sixth Avenue), Manhattan; 800.522.4610; web.iceculinary.com for more info and registration

‘Tea 101’ at Whole Foods Bowery
Thursday, October 30, 7 to 8:30 p.m., $25
Sip and talk tea with folks from The Republic of Tea. Processing, varieties, origins, caffeine content, health benefits, brewing techniques, and history will be explored. Prepare yourself for a fully relaxing and hydrating night.
Whole Foods Bowery, 95 East Houston Street (at Bowery), Manhattan; 212.420.1320 acteva.com for registration

Free (Or Almost Free) Tastings, Lectures, and Workshops

Culinary Careers Workshop’ at FCI
Saturday, October 25, 11 a.m. to 1 p.m., free
The French Culinary Institute is one of the most well-respected culinary schools in the world–this workshop provides an answer to the question “what can I do when I graduate?” Anyone even remotely interested in becoming a chef or going to culinary school should attend to get answers to questions about financial aid, switching careers, and staying employed after graduation.
French Culinary Institute, 462 Broadway (at Grand Street), Manhattan; 888-324-CHEF; frenchculinary.com for info and openhouse@frenchculinary.com to reserve a seat

Divine Chocolate ‘Pop-Up’ Shop at Art in General
Monday, October 27, 12 p.m. to 7 p.m., free
Fair trade brand Divine Chocolate transforms an art gallery into a chocolate store and workshop, featuring samples of plenty of chocolates and opportunities to buy for the holidays.
Art in General, 79 Walker Street (b/n Broadway and Lafayette), Manhattan; 212.219.0473 artingeneral.org for info

‘Beard on Books: Greg Patent, A Baker’s Odyssey‘ at The Beard House
Wednesday, October 29, 12:00 p.m., suggested donation
This literary series features conversations with notable culinary authors: this month’s features A Baker’s Odyssey, a collection of recipes from home kitchens of American immigrants. Illy coffee and Green & Black chocolate will be served, but bringing along a brown-bag lunch is suggested.
The Beard House, 167 West 12th Street (at Seventh Avenue), Manhattan; 212.627.2308 to reserve seats, jamesbeard.org for more info

Food and Science discussion with Grant Achatz and Nathan Myhrvold at NYPL
Wednesday, October 29, 7 to 8:30 p.m., $10 for live telecast
While tickets to this discussion are sold out, you can sit in on the live telecast in the South Court Classrooms for $10. Alinea chef Grant Achatz and Intellectual Ventures CEO Nathan Myhrvold are joined by Wired senior editor Mark McClusky to discuss how science and technology are transforming the way we look at food. Is the kitchen becoming synonymous with a laboratory?
New York Public Library (Humanities and Social Sciences Library), 42nd Street & Fifth Avenue, Manhattan; 917.275.6975; nypl.org for more info, smarttix.com for tickets

The 4th Annual Arrival of the Brooklyn Brewery’s 2008 Black Chocolate Stout at The Chocolate Room
Wednesday, October 29, 7 to 9 p.m., free
Brooklyn Brewery’s Garrett Oliver speaks about the Black Chocolate stout alongside plenty of delicious desserts. No reservations necessary.
The Chocolate Room, 86 Fifth Avenue (at Prospect Place), Brooklyn; 718.783.2900; thechocolateroombrooklyn.com for more info

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