Serious Eats: New York
Learn It, Don't Burn It: NYC Food Classes, 1/1 to 1/9
Here's yet another serving of some delicious educational opportunities for the approaching weekend and the following week. All classes listed still have openings, but if you hear otherwise, please let us know.
'A Taste of Toscana: Chianti to Vin Santo' at Italian Wine Merchants
Saturday, January 3, 1 to 3 p.m., $65
Tuscany is one of the most well-known and prolific Italian wine regions; this tasting features the rustic history and tradition of Italy while trying out some Brunello, Super-Tuscans, Chianti, and Vin Santo.
Italian Wine Merchants, 108 East 16th Street (b/n Park Avenue and Irving Place), Manhattan; 212-473-2323; italianwineerchantstore.com for info and registration
'The Mediterranean Plate' at Whole Foods Bowery
Monday, January 5, 6:30 to 8:30 p.m., $25
This cooking demo and tasting is led by a nutrition specialist and restaurant chef who will show students how simple and healthy Mediterranean dishes can be; you'll witness greatness in Italian escarole soup, Moroccan artichoke couscous, and panforte.
Whole Foods Bowery, 95 East Houston Street (at Bowery), Manhattan; 212-420-1320; acetva.com for info and registration
'Introduction to Wine' at ICE
Monday, January 5 and Monday, January 12, 7 to 9 p.m, $155
This frequently-held wine tutorial is led by Ron Ciavolino, and will give you an idea of how to taste, describe (I never know how to judge acidity, dryness, or tannins), buy, and pair wines. A must-go for the curious wino.
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 Recession Diet' at Murray's Cheese
Wednesday, January 7, 6:30 to 8 p.m., $50
Amanda Crawford and Nora Singley are on a mission to keep you away from "boxed wine and cheap brie", so find out from these lovely ladies how to stay in your budget, while remaining high in flavor and quality.
Murray's Cheese, 254 Bleecker Street (at Sixth Avenue), Manhattan; 212-243.3289; murrayscheese.com for info and registration
More classes and tastings after the jump.
'From Legumes to Tempeh: Expanding Your Protein Repertoire' at Whole Foods Bowery
Wednesday, January 7, 7 to 8 p.m., $10
Ameet Maturu leads a discussion on how to get more protein in your diet, whether you eat meat or are devoted to veggies.
Whole Foods Bowery, 95 East Houston Street (at Bowery), Manhattan; 212-420-1320; acetva.com for info and registration
'How to Be A Food Writer' at ICE
Wednesday, January 7 and Thursday, January 8, 7 to 9 p.m, $135
Find out more about the food writing world from Marge Perry—she'll teach you the ins and outs of the industry and how to get your articles published.
The Institute of Culinary Education, 50 West 23rd Street (at Sixth Avenue), Manhattan; 800-522-4610; web.iceculinary.com for more info and registration
'Even More Handmade Seitan Entrees' at the Natural Gourmet
Thursday, January 8, 6 to 10 p.m., $95
Easy-to-make seitan, or wheat gluten, is the star in this class on impressing the experimental vegetarian; you'll be making Balsamic-Roasted Seitan with Cipollini Onions; Cholent; Pan-Seared Seitan "Steak" with Thyme, Lemon and Mustard; Crispy Seitan Schnitzel with Red Wine- Shallot Compote; and Seitan-and-Vegetable Stuffed Phyllo Turnovers.
Natural Gourmet Institute, 48 West 21st Street (at Sixth Avenue), 2nd Floor, Manhattan; 212-645-5170; naturalgourmetschool.com for info and registration
'Kimchi and Lacto-Fermentation' at Brooklyn Kitchen
Thursday, January 8, 6:30 p.m., $50
Lacto-fermentation sounds like a really odd (and gross) process; be aware that it's most definitely not, as it's the key to making kimchi! Chris Rayman will lead the production, as well as demonstrate brining—and you'll take home some of your own pickled veggies.
Brooklyn Kitchen, 616 Lorimer Street (at Skillman Avenue), Brooklyn; 718-389-2982; thebrooklynkitchen.com for info