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.

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[Photographs: Robyn Lee]

'Seduction, Sizzle and Steak...at Strip House' at De Gustibus
Saturday, October 3, 9:30 a.m. to 1:30 p.m., $235
Prepare your own five course meal with John Schenk of Strip House; recipes include goose fat potatoes, black truffle creamed spinach, and a New York strip. You'll eat the meal with paired wines by Kobrand.
De Gustibus Cooking School @ Macy's Herald Square, 151 West 34th Street, 8th Floor (b/n Seventh Avenue and Broadway), Manhattan; 212-239-1652; degustibusnyc.com for more info and registration

'Ultimate Grilled Cheese Sandwiches' at ICE
Sunday, October 4, 6 to 10:30 p.m., $110
If you were ever at a loss for how to jazz up your grilled cheese, James Briscione has plenty of recipes for you. Spend four and a half hours with tons of melty gourmet cheese. Recipes include grilled mozzarella with basil and eggplant puree; guava paste, roast pork, cream cheese, and pickled jalapenos; shaved beef carpaccio, roasted peppers, onions, and Provolone; and port wine-poached pears and mascarpone on brioche with grape compote.
The Institute of Culinary Education, 50 West 23rd Street (at Sixth Avenue), Manhattan; 800-522-4610; web.iceculinary.com for more info and registration

'The Small Batch Spirit: Whiskey & Cheese' at Murray's Cheese
Monday, October 5, 6:30 to 8 p.m., $74
Tuthilltown Spirits' Gable Erenzo will discuss his distillery's small scale initiative with whiskey, along with Murray's Liz Thorpe, who will discuss—and taste—the offerings of small scale cheesemakers all over the world.
Murray's Cheese, 254 Bleecker Street (at Sixth Avenue), Manhattan; 212-243.3289; murrayscheese.com for info and registration

Butchering beef and vegetarian appetizers—after the jump.

'Back to Basics—A Full Side of Beef' at ICE
Tuesday, October 6, 1 to 4 p.m., $50
Master butcher Rudi Weid will disassemble a steer and explain every section, cut, and muscle. You'll taste different cuts, including prime rib, sirloin, and filet mignon. Most seats are reserved for current students; register ASAP for one of the few seats open to the public.
The Institute of Culinary Education, 50 West 23rd Street (at Sixth Avenue), Manhattan; 800-522-4610; web.iceculinary.com for more info and registration

'Vegetarian Hors D'oeuvres Everyone Will Love' at Whole Foods Bowery
Wednesday, October 7, 6 to 9 p.m., $55
Learn hands-on how to enhance a party with vegetarian finger foods derived from classic ingredient combinations. On the menu: fava bean and pecorino crostini, celeriac potato pancakes with apple-onion compote, belgian endives with goat cheese, figs, and honey glazed pecans, and puff pastry pizza with wild mushrooms and Fontina cheese.
Whole Foods Bowery, 95 East Houston Street (at Bowery), Manhattan; 212-420-1320; acteva.com for info and registration

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