Runaway Dinosaur

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Friday Food-Learn It, Don’t Burn It: NYC Food Classes for 11/20 to 11/28

Posted by jhochstat on November 21, 2008

via Serious Eats: New York by Allison Hemler on 11/19/08

From Serious Eats: New York

Every Wednesday we’ll be posting delicious educational opportunities in the New York for the approaching weekend and the following week. All classes listed still have openings, but if you hear otherwise, please let us know. We’re back with our listings after a two-week vacation. Because of the Thanksgiving holiday, there are considerably less classes held next week. Be sure to check back next Wednesday for classes after Thanksgiving to prepare you for the holidays.

20081119-classes

‘Gluten Freedom: Reclaiming Our Daily Bread’ at the Natural Gourmet
Friday, November 21, 10 a.m. to 4 p.m., $185 + $10 for materials
Rebecca Reilly leads a course on gluten-free breads, guaranteeing flavorful results and familiar textures. Not only will you make classic breads such as French baguettes, English muffins, bagels, pizza, and all-purpose sandwich bread, you’ll find out how to make them extra delicious with various spreads and cheeses.
Natural Gourmet Institute, 48 West 21st Street (at Sixth Avenue), 2nd Floor, Manhattan; 212.645.5170; naturalgourmetschool.com for info and registration

‘Classic Croissants’ at ICC
Saturday, November 22, 10 a.m. to 2 p.m., $195
Learn how to build layers upon layers of dough to make flaky, buttery, and crispy croissants, the quintessential French pastry. I can already smell them coming out of the oven.
International Culinary Center, 462 Broadway (at Grand Street), Manhattan; 888-324-CHEF; internationalculinarycenter.com for info and registration

‘Michael Colameco Cooking 101: Chicken’ at ICC
Saturday, November 22, 10 a.m. to 2 p.m., $395
Separate an entire chicken and prepare with simple techniques to create an elegant meal; Chef Colameco, a down-to-earth chef who’s been in the business for 35 years, will pair the meal with sides. Class includes a family style meal in the last hour.
International Culinary Center, 462 Broadway (at Grand Street), Manhattan; 888-324-CHEF; internationalculinarycenter.com for info and registration

‘Street Food From Japan’ at ICE
Saturday, November 22, 6 p.m. to 10:30 p.m., $105
If you’re from New York, you’re probably obsessed with (or at least aware of) street food. Find out how Japan does small savory snacks with Chef Mamie Nishide by cooking up Okonimiyaki (fried batter cake with savory toppings), Yakiudon (fried udon noodle), Onigiri (handmade rice balls), and more.
The Institute of Culinary Education, 50 West 23rd Street (at Sixth Avenue), Manhattan; 800.522.4610; web.iceculinary.com for more info, call   212.847.0770 to register

‘The United States of America’ at Hearth
Monday, November 24, 7 p.m., $145
Along with Wine Director Paul Grieco, explore wine within our 50 states, including regions you might be unfamiliar with: Michigan, Colorado, New Mexico, and Virginia. Cost is all-inclusive with dinner.
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

‘Make-Ahead Holiday Cakes’ at ICE
Wednesday, November 26, 10 a.m. to 2:30 p.m., $95
Since you probably don’t have time to make a variety of cakes for Thanksgiving, take this class and learn how to make cakes you can freeze and forget until the day of the feast. You’ll be making hazelnut brown butter cake, lemon buttermilk pound cake, chocolate almond pound cake with shiny chocolate glaze, and swiss truffle cake.
The Institute of Culinary Education, 50 West 23rd Street (at Sixth Avenue), Manhattan;  800.522.4610; web.iceculinary.com for more info and registration

Free Lectures, Tastings, and Demos

‘Casserole and Beer Tasting’ at Brooklyn Kitchen
Thursday, November 20, 6:30 p.m., free
Emily Farris will demo casseroles from her book Hot Stuff for your Oven. Spuyten Duyvil Grocery will provide samples of pumpkin beer.
Brooklyn Kitchen, 616 Lorimer Street (at Skillman Avenue), Brooklyn; 718.389.2982; thebrooklynkitchen.com

‘Cooked Books’ at the New York Public Library
Friday, November 21, 3:15 p.m., free
Join librarian and blogger Rebecca Federman in discovering culinary resources at the NYPL, in the city, and on the web. She’ll be sure to reference the Culinary History Research Guide. See you there!
Humanities and Social Sciences Library, Fifth Avenue at 42nd Street, Manhattan;  917.275.6975; nypl.org for info

‘Turkey Deboning’ at Brooklyn Kitchen
Sunday, November 23, 5 p.m., free
Not sure how to debone a turkey (to make it suitable for your own homemade stuffing)? Watch BK’s own Harry C. Rosenblum do the deed, and taste some of the delicious bird.
Brooklyn Kitchen, 616 Lorimer Street (at Skillman Avenue), Brooklyn; 718.389.2982; thebrooklynkitchen.com

‘Small Budget, Big Flavor’ at Whole Foods Bowery
Tuesday, November 25, 7 to 7:45 p.m., free
Learn tips to cook on the cheap with available ingredients at Whole Foods. This demo and tasting will feature quick creamy crab bisque and portobello mushroom supper sandwiches.
Whole Foods Bowery, 95 East Houston Street (at Bowery), Manhattan; 212.420.1320; wholefoodsmarket.com for info

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