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.
'Food Science Fridays' at The Brooklyn Kitchen
Friday, August 21, 4 p.m., free Continuing this series is a discussion (with plenty of experimenting!) on discovering what electricity can come from potatoes and citrus, and what can cause sparks inside our mouths. Snacks and drinks will be served.
Brooklyn Kitchen, 616 Lorimer Street (at Skillman Avenue), Brooklyn; 718-389-2982; thebrooklynkitchen.com for info and registration
'La Dolce Vita: Italian Pastries' at ICC
Saturday, August 22, 3 to 7 p.m., $195 Become an Italian grandmother for four hours with Tina Casaceli, and make some authentic pastries, including cannolis, cannoli cream, biscotti, and honey-and-ricotta dumplings.
International Culinary Center, 462 Broadway (at Grand Street), Manhattan; 888-324-CHEF; internationalculinarycenter.com for info and registration
'The Wine and Cheese Experience: Spain' at City Winery
Tuesday, August 25, 7 to 8:30 p.m., $40 Murray's Cheese and City Winery team up once again for a wine and cheese tasting—this time focusing on Spain's best tangy and sharp cheeses and wines—with an overview of perfect pairings and a lot of good conversation.
City Winery, 155 Varick Street (at Vandam Street), Manhattan; 212-243.3289 for Murray's; murrayscheese.com for info and registration
Discovering Russ & Daughters and classic antipasti—after the jump.
'Russ & Daughters: A Taste of Appetizing' at Astor Center
Wednesday, August 26, 6:30 to 8:30 p.m., $45 Mark Russ Federman along with manager Herman "The Artistic Slicer" Vargas will tell plenty of stories about the culinary paradise of Russ & Daughters, along with a tasting of some of his best offerings.
Astor Center, 399 Lafayette Street (at East 4th Street), Manhattan; 212-674-7501; astorcenternyc.com for info and registration
'Favorite Antipasti' at ICE
Thursday, August 27, 6 to 10:30 p.m., $105 Pizza dough goddess and chef Gerri Sarnatari teaches you how to prepare Italian appetizers full of fresh ingredients and classic flavors. On the menu: bruschetta, arancini, polpette, artichoke salad, grilled calamari, eggplant fritters, and shrimp and white beans.
The Institute of Culinary Education, 50 West 23rd Street (at Sixth Avenue), Manhattan; 800-522-4610; web.iceculinary.com for more info and registration
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