Learn It, Don't Burn It: NYC Food Classes, 8/27 to 9/4

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.


Photographs by Robyn Lee

'Food Science Fridays' at The Brooklyn Kitchen
Friday, August 28, 4 p.m., free Continuing this series: experiments on how to get a hardboiled egg in and out of a bottle, how to use baking soda and vinegar to propel items, and how to make ice cream using dry ice.
Brooklyn Kitchen, 616 Lorimer Street (at Skillman Avenue), Brooklyn; 718-389-2982; thebrooklynkitchen.com for info and registration

'Chilis from the Greenmarket' at Astor Center
Saturday, August 29, 11 a.m. to 4 p.m., $125 Starting with a trip to the Union Square Greenmarket, this class will take chili pepper varieties and cook them up, mild and hot, throughout various cuisines with dishes like South Indian shrimp with bird chiles and coconut and jerk pork tenderloin with Scotch bonnets.
Astor Center, 399 Lafayette Street (at East 4th Street), Manhattan; 212-674-7501; astorcenternyc.com for info and registration

'Jewish Holiday Baking' at ICC
Saturday, August 29, 3 to 7 p.m., $195 Prepare for the holiday season by learning techniques for popular Jewish pastries like hamantaschen, kichel, cream cheese rugelach dough, crispy mandelbrot, and Bundt cakes.
International Culinary Center, 462 Broadway (at Grand Street), Manhattan; 888-324-CHEF; internationalculinarycenter.com for info and registration

'Cheese 101' at Murray's Cheese
Monday, August 31, 6:30 to 8 p.m., $50 This is the best way to start your Murray's experience: learning the basics from the knowledgeable and friendly staff, who will feed your budding enthusiasm for cheese. You'll taste fresh, aged, cow, sheep, goat—and plenty more to help you next time you're at the cheese counter.
Murray's Cheese, 254 Bleecker Street (at Sixth Avenue), Manhattan; 212-243.3289; murrayscheese.com for info and registration

The story of ice cream, healthy burgers, and "cooking" seafood—after the jump.

'Slow U: Ice Cream, from Sugar and Snow' at Astor Center
Tuesday, September 1, 6:30 to 8:30 p.m., $45 This Slow Food class features author Jeri Quinzio on the history of ice cream, followed by Ben Van Leeuwen's story of how he got his ice cream to taste so damn good. Ice cream treats and great conversation await.
Astor Center, 399 Lafayette Street (at East 4th Street), Manhattan; 212-674-7501; astorcenternyc.com for info and registration

'Burgers! Hold the Beef' at Whole Foods Bowery
Wednesday, September 2, 6 to 9 p.m., $55 Chef Orlanne Cosentino of The Green Table will show you healthy burger alternatives for the oven, grill, or stove, including herb and goat cheese stuffed turkey burgers, chipotle BBQ buffalo burgers, salmon dill burgers, and chickpea walnut burgers.
Whole Foods Bowery, 95 East Houston Street (at Bowery), Manhattan; 212-420-1320; acteva.com for info and registration

'Raw Goods' at ICE
Thursday, September 3, 6 to 10 p.m., $120 Casa Mono chef de cuisine Anthony Sasso will teach you how to partially "cook" meats and seafood with vinegars, citrus juices, and wines, a technique popular in Latin America, Spain, and Asia. The menu includes beef tartare with sparkling wine and truffles, red snapper with chili oil, tuna with green apples and wasabi cider, razor clams with herb salad, 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