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Learn It, Don't Burn It: NYC Food Classes, 1/8 to 1/16

Posted by Allison Hemler, January 7, 2009 at 7:00 PM

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.

'Amarone to Gewürztraminer: Exploration of Italy's Alpine Regions' at Italian Wine Merchants
Saturday, January 10, 1 to 3 p.m., $85
Explore Northern Italian wine with influences from the surrounding countries. The reds and whites of the Valle d'Aosta, Friuli-Venezia Giulia, Alto-Adige, and Veneto regions will be explored. I'm convinced there's always plenty to celebrate over when talking about Italian wine.
Italian Wine Merchants, 108 East 16th Street (b/n Park Avenue and Irving Place), Manhattan; 212-473-2323; italianwineerchantstore.com for info and registration

'Milk Magic: Beyond Fromage' at Murray's Cheese
Saturday, January 10, 6:30 to 8 p.m., $50
Murray's edges a tad bit away from the cheese discussions to obsess over the precursor of cheese... milk! Anne Mendelson will lead a session about this versatile liquid, and will offer up tastes of butter, cheese, spreads, and yogurt-based chutneys. Delish.
Murray's Cheese, 254 Bleecker Street (at Sixth Avenue), Manhattan; 212-243.3289; murrayscheese.com for info and registration

'Asian Dining Rules' at 92nd Street Y
Sunday, January 11, 8:15 p.m., $27
An all-star cast moderated by Mike Colameco discusses the history of Asian dining in America and the key to ordering at Asian restaurants. Momofuku owner David Chang, author and NYT reporter Jennifer 8. Lee, and Steven Shaw give us the lowdown.
92nd Street Y, 1395 Lexington Avenue (at 92nd Street), Manhattan; 212-415-5500; 92y.org for info and registration

'The Kitchen Apothecary' at Whole Foods Bowery
Monday, January 12, 7 to 8:30 p.m., $15
Want to know what to eat when you're sick and how to prevent sickness in the future? Join holistic health counselor Natasha Zarrin for this discussion and cooking demo. Maybe you can fend off sickness for a little while longer while tasting garlic miso soup, beet and vegetable soup, and honey-ginger tea.
Whole Foods Bowery, 95 East Houston Street (at Bowery), Manhattan; 212-420-1320; acetva.com for info and registration

More classes and tastings after the jump.

'Why We Eat What We Eat' at Murray's Cheese
Monday, January 12, 6:30 to 8 p.m., $50
Amy Bentley of NYU and Chris Munsey of Murray's discuss why cheese and many of the foods we eat these days are as popular as they are, and why we stay away from certain foods. I personally would love to know why we chose to domesticate certain animals instead of eat them!
Murray's Cheese, 254 Bleecker Street (at Sixth Avenue), Manhattan; 212-243.3289; murrayscheese.com for info and registration

'Cupcake Workshop 1' at ICE
Tuesday, January 13, 6 to 11 p.m, $105
Who isn't obsessed with cupcakes these days? Well forget all those cutesy little shops that churn out these uniform (and sometimes boring) treats. Make your own and show your friends and family how much better you can do. You'll be whipping up some different flavors of cake and plenty of buttercream; get experimental with some glaze, fondant, and specialty decorations.
The Institute of Culinary Education, 50 West 23rd Street (at Sixth Avenue), Manhattan; 800-522-4610; web.iceculinary.com for more info and registration

'Slow Food NYC: The Preindustrial Pig' at Astor Center
Tuesday, January 13, 6:30 to 9:30 p.m., $80 (use code SFNONPIG)
An eight course family style meal, with wine pairings, featuring local pigs and vegetables; attendees will learn about raising pigs at Henry Morren's family farm, cooking up vegetables as a chef at the Underground Food Collective.
Astor Center, 399 Lafayette Street (at East 4th Street), Manhattan; 212-674-7501; astorcenternyc.com for info and registration

'Slow U: Local Pastured Meats, Good for You, Good for the Planet' at Astor Center
Wednesday, January 14, 6:30 to 8:30 p.m., $30 (use code SFNYCNON)
Two local New York farmers will bring more knowledge to your culinary repetoire by listing the health and environmental benefits of consuming local and humanely raised animals. Samples of local meat will be served by Diner and Marlow & Sons executive chef Caroline Fidanza.
Astor Center, 399 Lafayette Street (at East 4th Street), Manhattan; 212-674-7501; astorcenternyc.com for info and registration

'Spices: The Heart and Soul of Indian Cuisine' at the Natural Gourmet
Wednesday, January 14, 6:30 to 10 p.m., $100
Prepare to overutilize your sense of smell with this exploration of Indian cuisine, from ground spices, to frequently-used ingredients. Students will contribute to prep work for dishes such as chickpea masala with green chile and cilantro, roasted cauliflower with ginger, cumin, turmeric, and tamarind, basmati rice pilaf with cinnamon and clove, and sweet potato and pistachio halva with cardamom and rosewater.
Natural Gourmet Institute, 48 West 21st Street (at Sixth Avenue), 2nd Floor, Manhattan; 212-645-5170; naturalgourmetschool.com for info and registration

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Tags: classes, demos, lectures, tastings, workshops