Learn It, Don't Burn It: NYC Food Classes, 11/12 to 11/20

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]

'Little India: Shop and Cook' at the Indian Culinary Center
Saturday, November 14, 11 a.m. to 3:30 p.m., $85 This class will begin with a field trip to Curry Hill for all the necessary feasting ingredients, including lentils, spices, and rice. Dishes are subject to change, but may include mini samosas with tamarind chutney, basmati rice pulao, daal with curry leaves and garlic, and mango ice cream. Class will meet at Butala Emporium at 108 East 28th Street (b/n Lexington Avenue and Park Avenue South; map) at 10:45 a.m.
Indian Culinary Center, 131 West 23rd Street (b/n Sixth and Seventh Avenues), Manhattan; 917-535-2244; indianculinarycenter.com for more info

'Great Cooks and Their Books: James Beard' at Astor Center
Sunday, November 15, 12 a.m. to 4 p.m., $125 Let James Beard be your inspiration for this four hour hands-on class while cooking his versions of onion sandwich appetizers, baked salmon with caper sauce and dill mayonnaise, chicken flambé, Yankee pot roast, braised carrots, chocolate rolls, and more.
Astor Center, 399 Lafayette Street (at East 4th Street), Manhattan; 212-674-7501; astorcenternyc.com for info and registration

'Rick's Picks' at Beer Table
Monday, November 16, 7 to 8:30 p.m., $35 Join Rick Field of Rick's Picks for a discussion on his pickling techniques, as well as a tasting of his creations and some beers from the fine folks at Beer Table.
Beer Table, 427 B 7th Avenue (b/n 14th & 15th Streets), Brooklyn; 718-965-1196; brownpapertickets.com for registration

Thanksgiving, Thomas Jefferson-style, and more—after the jump.

'Thanksgiving Sides' at The Brooklyn Kitchen Labs
Tuesday, November 17, 6:30 to 8 p.m., $50 Held in the new Brooklyn Kitchen Labs, this class will investigate a wealth of Thanksgiving sides, from mashed potatoes to thyme-roasted mushrooms, and more with Katherine Randazzo, who has previously worked at Gramercy Tavern, Marlow & Sons, and Diner.
Brooklyn Kitchen Labs, 100 Frost Street (b/n Leonard Street and Manhattan Avenue), Brooklyn; 718-389-2982; thebrooklynkitchen.com for info and registration

'Pie: Tasting and History' at 92nd St. Y
Tuesday, November 17, 7 to 8:30 p.m., $40 In order to truly appreciate a pie tasting (of all your favorites, like lemon meringue, banana cream, and other tarts), Francine Sagan will discuss the history and culture behind the sweet and savory world of the pastry dough-encrusted pie.
92nd Street Y, 1395 Lexington Avenue (at 92nd Street), Manhattan; 212-415-5500; 92y.org for info and registration

'Virginia Cooking in the Young Republic: A Thanksgiving with Thomas Jefferson' at ICE
Wednesday, November 18, 6 to 10:30 p.m., $110 Cathy Kaufman will lead this hands-on class to inspire your Thanksgiving dishes based on Amelia Simmons's American Cookery, Mary Randolph's Virginia Housewife, and Thomas Jefferson's own cooking journals. On the menu: catfish soup, sage roasted duck with lemon pickle and onion sauce, root vegetable chartreuse, potato cake, cranberry tart in royal pastry, 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

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