Serious Eats: New York
Learn It, Don't Burn It: NYC Food Classes, 6/18 to 6/26
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.
'Father's Day Special: Is That Chocolate In My Beer?' at Jimmy's No. 43
Sunday, June 21, 2 to 5 p.m., $35
Make your own chocolate bars with Nat Bletter, and of course, your father (not required). Owner Jimmy Carbone will lead a beer tasting to match the tasty artisan chocolates. Proceeds to this event will benefit Slow Food NYC Harvest Time.
Jimmy's No. 43, 43 East 7th Street, Manhattan; 718-783-6991; brownpapertickets.com to register
'Light, Quick, and Easy Summer Pastas' at ICE
Monday, June 22, 10 a.m. to 3 p.m., $105
Explore the versatility of summer pasta dishes—they can be eaten hot or cold and are super easy to make. Vicki Caparulo will take you through pasta with proscuitto, pappardelle in lemon cream sauce, fusilli with creamy artichoke sauce, penne margherita, 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
'Recipe Redux: The Strawberry Charlotte Renovation' at Astor Center
Wednesday, June 24, 6:30 to 8:30 p.m., $35
Join this conversation between food writer Amanda Hesser and Christina Tosi (of Momofuku Milk Bar & Bakery), as they discuss the 1947 version of Strawberry Charlotte, and Tosi's reformulated version. The desserts will be served along with wine pairings.
Astor Center, 399 Lafayette Street (at East 4th Street), Manhattan; 212-674-7501; astorcenternyc.com for info and registration
Layers of phyllo, alginate, and fresh cheese-making—after the jump.
'Canning' at Sweet Deliverance Kitchen
Wednesday, June 24, 8 p.m., $40
Learn how to make cherry jam and pickled garlic scapes this season. You'll witness a demo on canning, pickling, and preserving using the season's best produce.
Sweet Deliverance Kitchen, 1287 Atlantic Avenue (b/n Nostrand Avenue and New York Avenue), Brooklyn; 718-389-2982; thebrooklynkitchen.com for more info and registration
'Magic Potions: Hydrocolloids' at FCI
Thursday, June 25, and Friday, June 26, 9 a.m. to 3 p.m., $1,350
Xanthan. Carrageenan. Alginate. Gellan. Pectin. Ever wanted to learn how to use these chemicals to your advantage in the kitchen? Learn with the high-tech gods at FCI on the art of texture, taste, stabilization, and solving culinary problems.
French Culinary Institute, 462 Broadway (at Grand Street), Manhattan; 888-324-CHEF; frenchculinary.com for info and registration
'Making Handmade Phyllo at ICE
Friday, June 26, 6 to 11 p.m., $105
Tackle the fine (and nearly impossible, at least by my attempts) art of phyllo dough. Layer on the thin sheets with instructor Michelle Tampakis while she teaches you how to make leek onion coils, zucchini cornmeal pie, sesame kaltsounia, bougatsa, chocolate baklava, 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
'Fresh Cheese Making' at Astor Center
Friday, June 26, 6:30 to 8:30 p.m., $65
The ladies of the Vermont Butter and Cheese Company will outline all the steps for making fresh goat cheese. You'll be crafting your own, will learn recipes to feature your cheese, and will taste wine and eat mouthwatering desserts.
Astor Center, 399 Lafayette Street (at East 4th Street), Manhattan; 212-674-7501; astorcenternyc.com for info and registration