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Learn It, Don't Burn It: NYC Food Classes, 3/5 to 3/13

Posted by Allison Hemler, March 5, 2009 at 5:30 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.

'Rishi Tea Presents...' at Whole Foods Bowery
Saturday, March 7, 2 to 3:30 p.m., $15
Rishi Tea buyer Sean O'Leary explores the world of tea and all its characteristics which affect its flavor.
Whole Foods Bowery, 95 East Houston Street (at Bowery), Manhattan; 212-420-1320; acetva.com for info and registration

'Cream Puffs, Eclairs & More' at ICC
Saturday, March 7, 3 to 7 p.m., $195
Learn techniques for French pastry baking, starting with pâte à choux and developing it into profiteroles, beignets, and more—by mixing, piping, filling, and frying. Très bien!
International Culinary Center, 462 Broadway (at Grand Street), Manhattan; 888-324-CHEF; internationalculinarycenter.com for info and registration

'Extra-Luscious Vegan Cupcakery' at the Natural Gourmet
Friday, March 6, 10 a.m. to 1:30 p.m., $100 + $10 materials fee
Fran Costigan teaches this legendary class on vegan (and some soy-free and gluten-free) cupcakes. Learn in class and take some of the tasty treats home. The cupcake varieties you'll whip up in class: fluffy chocolate cream, gluten-free chocolate with chocolate water glaze, "buttermilk" with pink icing, carrot-coconut with magic coconut cream & marzipan, Boston cream pie, "hostess," chocolate pudding filled, cream-topped chocolate chip, and pumpkin spice with cranberry coulis and orange glaze.
Natural Gourmet Institute, 48 West 21st Street (at Sixth Avenue), 2nd Floor, Manhattan; 212-645-5170; naturalgourmetschool.com for info and registration

More classes after the jump.

'Sunday Brunch' at Miette Culinary Studio
Sunday, March 8, 12 to 3 p.m., $80
Instead of spending $80 at a New York City brunch restaurant that you'll have to wait an hour to eat at, put your money to good use learning how to prepare your own brunch at home. On the menu: roasted potatoes, poached eggs and muffins, Hollandaise sauce, creamed spinach, Caesar salad with rosemary croutons, mimosas, and vodka lemon sorbet.
Miette Culinary Studio, 109 MacDougal Street, Suite 2 (at Minetta Lane), Manhattan; 212-460-9322; mietteculinarystudio.com for info and registration

'Quick Pig' at ICE
Thursday, March 12, 6 to 10 p.m, $110
Richard Ruben leads a class on versatile pork, without spending hours slaving at the stove or waiting for a marinade. You'll be making onion and chorizo soup, pork-filled meat pies, pork tenderloin wrapped in prosciutto, serrano ham pressed sandwich, roasted potato and bacon salad, 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

'Mastering Basic Sushi' at ICC
Friday, March 13, 6 to 10 p.m., $195
Roll out some smashing looking sushi with Hiroko Shimbo—start by learning how to find the best fish, preparing sticky rice, making sashimi and tomago—all finished off with an informative discussion over a delicious dinner.
International Culinary Center, 462 Broadway (at Grand Street), Manhattan; 888-324-CHEF; internationalculinarycenter.com for info and registration

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Tags: classes, tastings, workshops