Learn It, Don't Burn It: NYC Food Classes, 11/19 to 11/27

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]

'Tasting Wine Like a Master: The Art of Blind Tasting Red Wine' at Astor Center
Friday, November 20, 6:30 to 8:30 p.m., $155 Fred Dexheimer leads this casual and entertaining red wine blind tasting, built to rid you of any of your preconceived notions of wine. Some familiar reds as well as some less well-known grapes will make an appearance.
Astor Center, 399 Lafayette Street (at East 4th Street), Manhattan; 212-674-7501; astorcenternyc.com for info and registration

'Seasonal Cocktails' at Back Forty
Saturday, November 21, 4 p.m. class, 6 to 8:30 p.m. feast, $130 Inspired by seasonal ingredients, bar manager Michael Cecconi will prepare unique cocktails and let attendees try their hands at pouring, shaking, and mixing. Following the class, a luscious feast will be served featuring Michael's cocktails. Price includes everything, including gratuity.
Back Forty, 190 Avenue B (at 12th Street), Manhattan; 212-388-1990; backfortynyc.com for more info

'Turkey Deboning' at The Brooklyn Kitchen Labs
Sunday, November 22, 4 p.m., $10 Held in the new Brooklyn Kitchen Labs, Harry Rosenblum's annual class comes right in time for the holidays and will take you through the quick and easy steps to debone a turkey to prepare for your bountiful meal.
Brooklyn Kitchen Labs, 100 Frost Street (b/n Leonard Street and Manhattan Avenue), Brooklyn; 718-389-2982; thebrooklynkitchen.com for info and registration

Cooking like a Brit and stuffing dumplings—after the jump.

'English Pub Favorites' at ICE
Sunday, November 22, 6 to 10:30 p.m., $100 What's better than learning how to cook British favorites at home with your favorite brew? Loren Banco will guide students while they prepare Cornish pasties, Toad in the Hole, fish and chips with mushy peas, shepherd's pie, steak and kidney pie, and sticky toffee pudding.
The Institute of Culinary Education, 50 West 23rd Street (at Sixth Avenue), Manhattan; 800-522-4610; web.iceculinary.com for more info and registration

'Dumplings By Design' at Whole Foods Bowery
Sunday, November 22, 2 to 5 p.m., $55 Author Wai Chu shows you some new methods for dumpling preparation and filling, breaking out of the traditional meat or vegetable variety. You'll get to try your hands at steamed banana cupcakes, pounded rice dumplings, root vegetable bread dumplings, pork and cabbage potstickers, and corn tamales stuffed with cheese and poblanos.
Whole Foods Bowery, 95 East Houston Street (at Bowery), Manhattan; 212-420-1320; acteva.com for info and registration

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