Learn It, Don't Burn It: NYC Food Classes, 10/15 to 10/24

Posted by Allison Hemler, October 15, 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.

'Great Goats and Spectacular Sheep: Alternative Cheeses' at Artisanal
Friday, October 17, 6:30 to 8 p.m., $85
Taste a wide range of sheep and goat cheeses, exploring textures and flavors unknown to the cow devotee. These luscious and unique cheeses will be paired with various wines which enhance the tasting experience.
Artisanal Premium Cheese Center, 500 West 37th Street (at 11th Avenue), Manhattan; 877-797-1200; artisanalcheese.com for info and registration

Murray's Cheese Cave Days
Saturday, October 18, $10
Get a behind the scenes tour of the caves at Murray's Cheese: there are open tours starting anywhere from 10:45 a.m. to 5:30 p.m., and last a half hour.
Murray's Cheese, 254 Bleecker Street (at Sixth Avenue), Manhattan; 212-243.3289; murrayscheese.com for info and registration

'Introduction to Cognac' at Brasserie Cognac
Saturday, October 18, 5 to 6:30 p.m., $60
The first in a series focusing exclusively on Cognac (runs until November 8) will focus on the basics of this French brandy and recognizing what makes good cognac taste good.
Brasserie Cognac, 1740 Broadway (at West 56th Street), Manhattan; 212-757-3600; newyork.metromix.com for more info

More classes and events—and free tasting info—after the jump.

'Holy Cannoli' at ICE
Sunday, October 19, 5 to 9:30 p.m., $90
Make homemade cannoli: from shells to various fillings, with Chef Loren Banco. Go on an empty stomach, because there will be plenty at the end of class to eat.
The Institute of Culinary Education, 50 West 23rd Street (at Sixth Avenue), Manhattan; 800-522-4610; web.iceculinary.com for more info and registration

'Sous Vide Intensive' at FCI
Monday, October 20 & Tuesday, October 21, 9 a.m. to 5 p.m., $1295
This two-day intensive program for working chefs, taught by Nils Norén and Dave Arnold, focuses on sous-vide, or vacuum bag cooking at low temperature, appropriate for those who are looking for unique, individual dishes unable to be replicated with classical methods. The class will cover techniques, equipment, preparations, special effects, and safety and health issues.
French Culinary Institute, 462 Broadway (at Grand Street), Manhattan; 212-219-8890; frenchculinary.com for info and tickets

'The Legendary Rancio Wines of Roussillon' at Hearth
Tuesday, October 21, 7 p.m., $145
The first of the Fall Series of Wine Dinners at Hearth begins with rancio wine, which will be discussed, tasted, and paired along with mouth-watering foods. Wine Director Paul Grieco, along with rancio producer Domaine Puig-Parahy and Georges Piug, bring wines from all the way back in 1900 up to 1993. 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

'How to Brew Great Coffee at Home' at Joe
Tuesday, October 21, 8:15 p.m., $15
The title says it: learn the specifics of creating a perfect cup of coffee with home equipment.
Joe, 9 East 13th Street (at Fifth Avenue), Manhattan: 212-924-7400; joetheartofcoffee.com for info, email gabrielle@joenewyork.com to register

'Cooking 101: Fish with Michael Colameco' at the ICC
Wednesday, October 22, 6 to 10 p.m., $395
In this first-ever hands-on cooking with chef, radio host and author Michael Colameco students will learn how natural ingredients and simple combinations make for meals that are easy to prepare and a pleasure to eat. Michael will teach students approachable restaurant cooking that will give them the techniques and skills to recreate the meals in their own kitchen. In Michael’s fish class, students will learn the proper way to prepare fish, so it stays flaky and succulent. Students will cook for three hours, and eat dinner for the last hour.
The International Culinary Center at FCI, 462 Broadway (at Grand Street), Manhattan; 212-219-8890; internationalculinarycenter.com for info and registration

'Artisan Ice Cream with Van Leeuwen' at Brooklyn Kitchen
Wednesday, October 22, 6:30 p.m., $40
Join Ben, the man behind the Van Leeuwen Ice Cream truck, for instructions on making ice cream, the ingredients behind the final product, and its different (and ridiculously delicious) styles.
Brooklyn Kitchen, 616 Lorimer Street (at Skillman Avenue), Brooklyn; 718-389-2982; thebrooklynkitchen.com for info and registration

'Cooking with Autumn Fruits - The Savory and the Sweet' at the Natural Gourmet
Wednesday, October 22, 6:30 to 10 p.m., $100
Fall brings some of the most colorful fruits, perfect for meals, and after-meal treats alike--learn how to make some of the season's most comforting dishes: Roasted Chicken or Braised Tempeh with Cranberry Glaze and Fresh Cranberry Sauce; Sautéed Trout over Apple Rosemary Purée, Sweet and Spicy Gingery Butternut Squash and Pear Sauté, Individual Molten Chocolate Cakes with Baked Seckel Pears and Pomegranate Glaze, and more.
Natural Gourmet Institute, 48 West 21st Street (at Sixth Avenue), 2nd Floor, Manhattan; 212-645-5170; naturalgourmetschool.com for info and registration

'Old-Fashioned Snack Cakes Made Healthier' at ICE
Thursday, October 23, 10 a.m. to 2 p.m., $95
Fran Costigan, notorious for creating an organic, vegan version of the Twinkie, leads this class on snack cakes without all the excess white sugar and saturated fat. Students will learn how to make the following treats (and of course, eat them all): Fran’s Organic Gourmet Vegan “Twinkie”; “Funny Bones” Peanut Butter Cream-Filled, Chocolate-Glazed Chocolate Cakes; Coffeecake Minis; The Mostess Cupcakes; Banana Cake Squares; the Better Jello with Marshmallow Fluff.
The Institute of Culinary Education, 50 West 23rd Street (at Sixth Avenue), Manhattan; 800-522-4610; web.iceculinary.com for more info and registration

'Edible D.I.Y Presents Skyr Icelandic Yogurt' at Whole Foods Bowery
Thursday, October 23, 7 to 8:30 p.m., $25
Discover how to make Icelandic yogurt, a super creamy treat with three times the protein of regular yogurt, with Siggi of Siggi's Yogurt.
Whole Foods Bowery, 95 East Houston Street (at Bowery), Manhattan; 212-420-1320; acteva.com for registration

'Cheese U Boot Camp' at Murray's Cheese
Friday, October 24 to Sunday, October 26, $495
There are 13 seats currently available for this intensive program (six-weeks of Cheese U in 3 days). Join the Murray's crew for serious cheese scholarship along with readings, a final exam, and enough cheese and knowledge to impress your friends and coworkers to make all the studying worth it!
Murray's Cheese, 254 Bleecker Street (at Sixth Avenue), Manhattan; 212-243.3289; murrayscheese.com for info and registration

Free Tastings and Lectures

'Step Up To The Plate: Ending the Food Crisis' Lecture at Cooper Union
Thursday, October 16 (World Food Day), 7 to 9 p.m., free
This talk, featuring guests such as Alice Waters, Frances Moore Lappé ("Diet for a Small Planet"), and Raj Patel ("Stuffed and Starved: The Hidden Battle for the World Food System"), focuses on the food crisis at home and abroad that has been largely ignored by the presidential candidates. RSVP encouraged.
Great Hall of Cooper Union, 7 East 7th Street (at Third Avenue), Manhattan; worldhungeryear.org for more info

Cristal Tasting at Sherry Lehman
Friday, October 17, 2 to 4 p.m., free
Ever wanted to try Cristal? Here's your chance: taste Louis Roederer Champagne Cristal 2000 (which goes at $249.95 a bottle).
Sherry Lehmann, 505 Park Avenue (at 59th Street), Manhattan; sherry-lehmann.com for more info

Brooklyn Slur Happy Hour with Slow Food
Tuesday, October 21, 7 to 9 p.m., free (plus cost of food and beer)
Come to this happy hour (no tickets or RSVP necessary) with Slow Food-minded folks to taste rare and special beers as well as locally sourced and produced foods.
Beer Table, 427B 7th Avenue (between 14th and 15th Streets), Park Slope, Brooklyn; slowfoodnyc.org

'Food and Italian Culture' Lecture at the Tenement Museum
Thursday, October 23, 6:30 p.m., free
Louise Fili ("Italianissimo: The Quintessential Guide to What Italians Do Best") and Laura Schenone ("The Lost Ravioli: Recipes of Hoboken") discuss Italian food and how it has shaped our familiarity with Italian culture and immigrants. RSVP encouraged.
Tenement Museum Shop, 108 Orchard Street (at Delancey Street), Manhattan; 212-982-8420; tenement.org for more info and RSVP

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Tags: classes, lectures, NYC Food Classes, tastings