Learn It, Don't Burn It: NYC Food Classes, 10/15 to 10/23

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: Robyn Lee]

'Brew It Better' at Think Coffee
Friday, October 16, 5:30 to 7:30 p.m., free Learn how to brew coffee one cup at a time through different techniques such as Chemex, French press, and pour-over, as well as how to find quality coffee, how to store it, and how to maintain equipment.
Think Coffee, 248 Mercer Street (at West 3rd Street), Manhattan; temptamp.com for more info

'Pasta From Scratch' at Astor Center
Saturday, October 17, 11 a.m. to 4 p.m., $195 Mark Bello will lead you around the Union Square Greenmarket to compile seasonal ingredients for a class on making pasta and pasta sauce from scratch. You'll also discover how to work with dried pasta as well as taste a flight of Italian wines, perfectly paired with the class's creations.
Astor Center, 399 Lafayette Street (at East 4th Street), Manhattan; 212-674-7501; astorcenternyc.com for info and registration

'Indian Vegetarian Delights' at the Indian Culinary Center
Tuesday, October 20, 6 to 10 p.m., $55 As most of us know, a delicious Indian meal doesn't have to include lamb or chicken. There are plenty of main courses to suit the vegetarian (and meat-eating) palate and you'll cook through some of them; menu includes homemade paneer with bell peppers, spicy and tangy potato curry, cauliflower with ginger and pees, spicy chickpeas, pooris, and carrot halwa.
Indian Culinary Center, 131 West 23rd Street (b/n Sixth and Seventh Avenues), Manhattan; 917-535-2244; indianculinarycenter.com for more info

Tempeh, a Turkish feast, and cooking with Brooklyn brews—after the jump.

'Tempting Tempeh' at The Brooklyn Kitchen
Monday, October 19, 6:30 to 8 p.m., $40
Natural Gourmet grad Jessica Baucom demonstrates how to make tempeh (fermented soybeans) at home, suggests possible dishes, and dissects the history, healthfulness, biology, and politics of this unique protein.
Brooklyn Kitchen, 616 Lorimer Street (at Skillman Avenue), Brooklyn; 718-389-2982; thebrooklynkitchen.com for info and registration

'A Turkish Feast With Fehmi Samaci' at ICE
Wednesday, October 21, 6 to 10 p.m., $110 Istanbul Culinary Institute collaborates with ICE in this class with chef Fehmi Samanci, who will demonstrate and let you have your culinary hand at Turkish cuisine, such as kisir (crushed wheat salad), fried eggplant and peppers with tomato sauce and yogurt, octopus salad, lamb stew with prunes, and semolina halva with pine nuts.
The Institute of Culinary Education, 50 West 23rd Street (at Sixth Avenue), Manhattan; 800-522-4610; web.iceculinary.com for more info and registration

'Cooking With Beer' at ICC
Friday, October 23, 6 to 10 p.m., $195 While we're all familiar with the joys of cooking with wine, Brooklyn Brewery's Garrett Oliver will demonstrate how beer can enhance already fabulous dishes, such as fettuccine with lobster, chorizo, and peas, Granny Smith and Chevre omelettes, and spicy curried crab cake.
International Culinary Center, 462 Broadway (at Grand Street), Manhattan; 888-324-CHEF; internationalculinarycenter.com for info and registration