Learn It, Don't Burn It: NYC Food Classes, 2/19 to 2/27

Every Wednesday we post delicious educational opportunities in New York for the approaching weekend and the following week. All classes listed still have openings, but if you hear otherwise, please let us know.

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'Pizza 101 for Future Chefs' at ICC
Saturday, February 21, 10 a.m. to 2 p.m., $195 This is a basic pizza class offered by the stellar Chef-Instructors at the French Culinary Institute; there are plenty of techniques they'll teach you using top notch ingredients. Four hours of cooking and tasting pizza—can't beat that.
International Culinary Center, 462 Broadway (at Grand Street), Manhattan; 888-324-CHEF; internationalculinarycenter.com for info and registration

Coffee Expert: From Plant to Cup' at ICC
Monday, February 23 and Tuesday, February 24, 9 a.m. to 5 p.m., $715.50 Sixteen hours of coffee instruction—including a history of the bean, tastings, barista techniques, and latte art. Perfect for potential cafe owners or just those who want to make amazing coffee at home (and who have the cash and time for the course).
International Culinary Center, 462 Broadway (at Grand Street), Manhattan; 888-324-CHEF; internationalculinarycenter.com for info and registration

'Comfort Classics from Joe Doe Restaurant' at Whole Foods Bowery
Tuesday, February 24, 6:30 to 8:30 p.m., $25 Watch a demo of Chef Joe Dobias of Joe Doe in the East Village as he cooks up some of his comfort food favorites. You'll be tasting scallops with jalapeño mayo and croutons, liver, bacon, onion sandwich on challah bread with fruit chutney, and wildflower honey custard with sweet Turkish flatbread and peanuts.
Whole Foods Bowery, 95 East Houston Street (at Bowery), Manhattan; 212-420-1320; acetva.com for info and registration

'Pork Bellies: The Secret Financial Life of Your Food' at Jimmy's No. 43
Wednesday, February 25, 6:30 p.m., $40 Kara Newman of the Culinary Historians of New York will chat all about pork belly and how it's traded, along with some "bacon-y refreshments". Seats are running out quick, so register ASAP.
Jimmy's No. 43, 43 East 7th Street (b/n Second and Third Avenues), Manhattan; culinaryhistoriansny.org for more info; brownpapertickets.com to register

More classes and tastings—and a free class at the NYPL—after the jump.

'Natural Wine Dinner' at Roebling Tea Room
Wednesday, February 25, 7:30 to 10 p.m., $70 Along with Chef Dennis Spina's delicious cuisine, join Magali Terrier (Domaine des 2 Anes, Corbieres) and Jean-Marie Rimbert (Domaine Rimbert, St. Chinian) who will share their natural winemaking methods—come ready to drink plenty of wine. The menu features fried oysters, giblet confit, lamb tartar, Alsatian pulled pork biscuits, beef ribs, and more.
Roebling Tea Room, 143 Roebling Street (at Metropolitan Avenue), Brooklyn; 917-558-0512; brooklynbased.net for more info

'Everyone Cooks Everything: Steakhouse' at ICE
Thursday, February 26, 6 to 10:30 p.m., $115 Gail Katz leads this full meal class: teams of two will cook appetizers, main course, two side dishes, and dessert. Menu includes beet salad with oranges, fennel, and Hudson Valley goat cheese, porterhouse with balsamic-thyme reduction, roasted shallot hash brown potatoes, cheesy polenta cakes, and peanut butter and chocolate baked Alaskas.
The Institute of Culinary Education, 50 West 23rd Street (at Sixth Avenue), Manhattan; 800-522-4610; web.iceculinary.com for more info and registration

'Harvest Dinner and Olive Oil Tasting' at Il Buco
Friday, February 27, 6 to 8:45 p.m. OR 9 p.m. to 12 a.m., $100 plus tax & gratuity This four-course dinner (you choose one of two seatings) features wine pairings and a tasting of il Buco's own 2007 and 2008 Viridens Umbrian olive oil. Course highlights include raw fluke with sea urchin, pansotti filled with salt cod, pork steak with grilled broccoli rabe, and olive oil pound cake. Contact [email protected] if interested.
Il Buco, 47 Bond Street (b/n Bowery and Lafayette), Manhattan; 212-533-1932; ilbuco.com for more info

Free Class

'Cooked Books' at the New York Public Library
Tuesday, February 24, 3:15 p.m., free Join librarian and blogger Rebecca Federman in discovering culinary resources at the NYPL, in the city, and on the web. She'll be sure to reference the Culinary History Research Guide. I've been to this class (it's at the library with the lions) and can't recommend it enough.
New York Public Library: Humanities and Social Sciences Library, Fifth Avenue at 42nd Street, Manhattan; 917-275-6975; nypl.org for info