Here's yet another serving of some delicious educational opportunities to get down and dirty for next week. All classes listed still have openings, but if you hear otherwise, please let us know.
'Chocolate Treats and Truffles' at ICC
Saturday, September 12, 10 a.m. to 2 p.m., $195
Chocolate techniques, including making ganache, truffles, and rochers, will be covered in this hands-on class, along with molds, fondue, and more.
International Culinary Center, 462 Broadway (at Grand Street), Manhattan; 888-324-CHEF; internationalculinarycenter.com for info and registration
'Mexican Independence Day' at Dos Caminos Park
Saturday, September 12, 11:30 a.m. to 2:30 p.m., $65
This demo-style class features celebratory dishes like Mexico City style huitlacoche quesadillas, and sweet corn tres leches cake with pineapple butterscotch and sweet corn-blueberry swirl ice cream. Price includes cocktails, lunch, recipes, and the Dos Caminos cookbook.
Dos Caminos Park, 373 Park Ave South (at 27th Street), Manhattan; 212-331-0328; email firstname.lastname@example.org to register
'Pickle Making 101' at Astor Center
Sunday, September 13, 12 to 4 p.m., $65
Beginning with a pickle tasting, this class takes you through the canning process, making cucumber and fruit pickles, a Greenmarket-inspired pickle, and finally, cooking a dinner influenced by pickles.
Astor Center, 399 Lafayette Street (at East 4th Street), Manhattan; 212-674-7501; astorcenternyc.com for info and registration
Canning techniques, Vermont cheese, sausage, and more Mexican cooking—after the jump.
'Advanced Canning' at The Brooklyn Kitchen
Monday, September 14, 6 to 8 p.m., $65
Eugenia Bone teaches the art of pressure canning (specifically tuna), the necessities of canning in a low acid environment, and what to cook with your canned food.
Brooklyn Kitchen, 616 Lorimer Street (at Skillman Avenue), Brooklyn; 718-389-2982; thebrooklynkitchen.com for info and registration
'Very VT' at Murray's Cheese
Wednesday, September 16, 6:30 to 8 p.m., $50
For those that didn't get a chance to attend the Vermont Cheesemakers Festival, Adeline Druart of Vermont Butter & Cheese walks you through a tasting of unique and hard-to-find Vermont cheeses and other specialty food items.
Murray's Cheese, 254 Bleecker Street (at Sixth Avenue), Manhattan; 212-243.3289; murrayscheese.com for info and registration
'The Thrifty Butcher: Making Your Own Sausage, Pate, and Condiments' at Whole Foods Bowery
Wednesday, September 16, 6:30 to 9 p.m, $25
Chef Matthew Weingarten of Inside Park at St. Bart will show students techniques of butchering, salt-curing meats, pates, and confit, with a tasting of duck rilletes, air-dried beef, grainy mustard, spring pickles, and more.
Whole Foods Bowery, 95 East Houston Street (at Bowery), Manhattan; 212-420-1320; acteva.com for info and registration
'Mexican Gourmet' at ICE
Thursday, September 17, 6 to 10 p.m., $110
Gourmet travel food editor Shelly Wiseman cooks through a menu of gourmet Mexican dishes, focusing on items that can be made ahead of time, including fish fillets baked in banana leaves and chocolate-chipotle cakes, plus agua frescas, and margaritas.
The Institute of Culinary Education, 50 West 23rd Street (at Sixth Avenue), Manhattan; 800-522-4610; web.iceculinary.com for more info and registration