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Learn It, Don't Burn It: NYC Food Classes for 10/30 to 11/7

Posted by Allison Hemler, October 29, 2008 at 7:00 PM

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.

'Saveur Magazine American Classics Recipes' at Miette Culinary Studio
Thursday, October 30, 6:30 to 9 p.m., $110
Learn how to make these classic dishes: pimento cheese, chilled white corn soup, roasted red pepper and tomato salad, grilled sirloin steak with green sauce, fingerling potatoes with bacon, and a raspberry tart with lemon curd. Students will also get a year subscription to Saveur Magazine and a canvas tote with recipes and samples, as well as an entry for an evening raffle.
Miette Culinary Studio, 109 MacDougal Street, Suite 2 (at Minetta Lane), Manhattan; 212-460-9322; mietteculinarystudio.com for info and registration

'How to Get a Cookbook Published' at the New School
Saturday, November 1, 10 a.m. to 4 p.m., $150
Get out of the kitchen and learn the tricks of the trade for publishing your own cookbook. All the nitty gritty details will be covered by people in the business, along with encouragement but realistic advice.
The New School, 66 West 12th Street (at Sixth Avenue), Manhattan; 212-229-5630; newschool.edu for info and registration

'Cognac Cocktails' at Brasserie Cognac
Saturday, November 1, 5 to 6:30 p.m., $60
This session on Cognac focuses on cocktail concoctions with this popular French Brandy.
Brasserie Cognac, 1740 Broadway (at West 56th Street), Manhattan; 212-757-3600; newyork.metromix.com for more info

'American Cheese Politics: Red States vs. Blue States' at Murray's Cheese
Monday, November 3, 6:30 to 8 p.m., $50
There are 10 seats currently available for this discussion of American cheese politics: who reigns supreme, the red states (New York, California, and Vermont) or the blue states (Texas, Louisiana, and Virginia). Bring along your unbiased taste buds to see what kinds of cheese America has to offer.
Murray's Cheese, 254 Bleecker Street (at Sixth Avenue), Manhattan; 212-243.3289; murrayscheese.com for info and registration

More classes and events—and free tastings—after the jump.

'Sommelier’s Secrets: Principles of Wine & Food Pairing' at Astor Center
Monday, November 3, 6:30 to 8:30 p.m., $95
Join Marnie Old for this interactive wine seminar on food and wine pairing from the perspective of the sommelier. A meal will NOT be served, but there will be small bites to taste with wines.
Astor Center, 399 Lafayette Street (at East 4th Street), Manhattan; 212-674-7501; astorcenternyc.com for info and registration

'Kombucha!' at Brooklyn Kitchen
Monday, November 3, 6:30 to 8 p.m., $40
You read the Kombucha labels at the grocery store, yet do you know what it really is? Taste, learn about, and take home a batch this nutrient-wealthy drink with chef Elise Maiberger.
Brooklyn Kitchen, 616 Lorimer Street (at Skillman Avenue), Brooklyn; 718-389-2982; thebrooklynkitchen.com for info and registration

'Bounty of Brews' at Hearth
Monday, November 3, 7 p.m., $95
Get educated by Matt Stinton (the beer guru) on why beer should be the favored food matching beverage. Be prepared for some intense brews.
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

'Hearty Autumnal Soups' at the Natural Gourmet
Tuesday, November 4, 6:30 to 10 p.m., $95
Seasonal soups! Who can ask for more? Make vegetarian stocks as a base for the hearty meals you will be cooking up: golden chickpea soup with roasted chickpea nuts, wild mushroom and barley soup with giant lima beans, butternut squash soup with apples, sage, and chestnuts, and turkish red lentil soup with dill cream.
Natural Gourmet Institute, 48 West 21st Street (at Sixth Avenue), 2nd Floor, Manhattan; 212-645-5170; naturalgourmetschool.com for info and registration

'Vegetarian Side Dishes for a Crowd' at Whole Foods Bowery
Wednesday, November 5, 6 to 9 p.m., $55
Even if you're cooking with meat for the holidays, who says you can't make vegetarian side dishes to please the whole family? Make some flavorful sides with a few unexpected ingredients: garlic mashed potatoes with caramelized shallots, green melange with cranberries and garlic, maple butter roasted sweet potatoes, coconut corn bread with cranberries, and cajun wild rice stuffing.
Whole Foods Bowery, 95 East Houston Street (at Bowery), Manhattan; 212-420-1320; acteva.com for registration

'Cheese & Wine 101' at Artisanal
Wednesday, November 5, 6:30 to 8:30 p.m., $85
This class covers the basics of cheese; textures, flavors, shopping, and maintenance will all be covered, as well as how to choose wine to complement cheese types. All Artisanal tasting classes feature a half hour reception at 6:30 before the class, featuring wine and hors d'oeuvres.
Artisanal Premium Cheese Center, 500 West 37th Street (at 11th Avenue), Manhattan; 877-797-1200; artisanalcheese.com for info and registration

'The Very Best of Dairy-Free Chocolate' at ICE
Thursday, November 6, 10 a.m. to 2 p.m., $105
Fran Costigan leads a hands-on class of chocolate treats without cholesterol, trans fats, or white sugar. Trust me, you won't miss dairy when you make chocolate-peanut butter swirl cheesecake, hot fudge pudding cake, s'mores chocolate pudding, chocolate truffles, and more.
The Institute of Culinary Education, 50 West 23rd Street (at Sixth Avenue), Manhattan; 800-522-4610; web.iceculinary.com for more info and registration

'The Ultimate Thanksgiving Dinner' at FCI
Friday, November 7, 6 to 10 p.m., $195
Rock your holiday guests' socks off by learning how to cook a Thanksgiving meal like a pro. The last hour of class is devoted to students eating their own creations--consider it a portrait of what your dishes could be!
International Culinary Center, 462 Broadway (at Grand Street), Manhattan; 888-324-CHEF; internationalculinarycenter.com for info and registration

'Harold McGee Lecture Series' at FCI
Friday, November 7 to Sunday, November 9, 9 a.m. to 3 p.m., $1250
Along with Niles Noren and Dave Arnold, Harold McGee brings an intense three-day exploration into the chemistry, technique, and history of food and cooking. Each day will focus on something new: ingredients, heat, and new techniques. When else would you get a chance to learn from the man who taught many chefs the science behind the food?
French Culinary Institute, 462 Broadway (at Grand Street), Manhattan; 888-324-CHEF; frenchculinary.com for info and registration

Free Tastings and Cuppings

Coffee Cupping at Intelligentsia Training Lab
Thursday, October 30, 11 a.m., free
Cuppings will often range in selection from new crop coffees to Direct Trade coffees and many more selections. Email Steve Mierisch to make a reservation.
Intelligentsia Training Lab, 594 Broadway, Suite 909A (at West Houston Street), Manhattan; intelligentsiacoffee.com for info

Tesseron Cognac at the Chelsea Wine Vault
Friday, October 31, 4 to 7 p.m., free
This Chelsea Market wine store offers tastings on Fridays, usually from 4 to 7 p.m. This Friday taste some Tesseron Cognac. Next week—the Wines of Italy.
Chelsea Wine Vault, 75 Ninth Avenue (at 16th Street), Manhattan; 212-462-4244; chelseawinevault.com for info

Coffee Cupping at Joe the Art of Coffee
Sunday, November 2, 5 p.m., free
Taste various roasts of coffee the first Sunday of every month; no registration necessary.
Joe, 9 East 13th Street (at Fifth Avenue), Manhattan; 212-924-7400; joetheartofcoffee.com for more info

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Tags: classes, tastings, workshops