Here's yet another serving of some delicious educational opportunities to get down and dirty for the approaching weekend and the following week. All classes listed still have openings, but if you hear otherwise, please let us know.


Photographs by Robyn Lee

'Tips & Tricks from Restaurant Kitchens: What the Cookbooks Can't Teach You' at Astor Center
Sunday, March 22, 12 to 4 p.m., $145
Only 3 seats are left for this hands-on class taught by catering chef Scott Skey on the secrets from your favorite restaurants. Yes, you'll be cooking, and you'll sit down for your meal and wine after the hard work.
Astor Center, 399 Lafayette Street (at East 4th Street), Manhattan; 212-674-7501; for info and registration

'Essentials of Tuscan Cooking' at ICE
Sunday, March 22, 5 to 9:30 p.m, $120
Popular and simple Tuscan cuisine is easy to recreate, even if you don't have the Italian genes. Learn the tricks of the trade while prepping some Tuscan chicken with white beans and broccoli rabe, risotto with porcini mushrooms, pork chops with olives and fennel seeds, cippolline agro dolce, and more.
The Institute of Culinary Education, 50 West 23rd Street (at Sixth Avenue), Manhattan; 800-522-4610; for more info and registration

'Traditional Indian Breads and Their Soul Mates' at the Natural Gourmet
Monday, March 23, 6:30 to 10 p.m., $95
Discover the techniques to making Indian breads such as chapati, naan, paratha, and poori, at home, alongside sweet chutneys made with apple & walnuts, mint, pear, and classic cucumber raita.
Natural Gourmet Institute, 48 West 21st Street (at Sixth Avenue), 2nd Floor, Manhattan; 212-645-5170; for info and registration

More attempts at culinary mastery after the jump.

'Kombucha Brewing' at The Brooklyn Kitchen
Tuesday, March 24, 6:30 to 8 p.m., $30
The well-known Kombuchaman of Brooklyn teaches the fine art of fermented tea, kombucha; you'll learn the proper steps to avoid contamination and discover how good it really is for you.Brooklyn Kitchen, 616 Lorimer Street (at Skillman Avenue), Brooklyn; 718-389-2982; for info and registration

'Pork A to Z' at Whole Foods Bowery
Friday, March 27, 6 to 9:30 p.m., $65
Bacon isn't the only part of the pig to cook at home. Go through a slew of different recipes to break out of the frying pan—roast pork loin, pork scallopine, stuffed pork chops, and spicy pork stew are on the menu.
Whole Foods Bowery, 95 East Houston Street (at Bowery), Manhattan; 212-420-1320; for info and registration

'Advanced Sushi' at ICC
Friday, March 27, 6 to 10 p.m., $195
Up a notch from their Basic Sushi Class, this advanced level class taught by the lovely Hiroko Shimbo guides you through knife techniques for whole fish, to create nigiri and sashimi.
International Culinary Center, 462 Broadway (at Grand Street), Manhattan; 888-324-CHEF; for info and registration

Comments can take up to a minute to appear - please be patient!

Previewing your comment: