Sat, Dec 15
6:00pm - 9:00pm
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at Red Inside Culinary - Greenwich Village 109 Macdougal St Ste 2, New York, New York 10012
Menu: Stewed calamari alla Luciana Fresh tagliolini “mari e monti” with shrimp, baby clams, mushrooms and peas Classic tiramisu’ 2 hours of preparation and cooking followed by 1 hr sit down lunch or dinner. Wine is on the house!!
Saturday Dec 15th, 6pm - 9pm
at Miette - Little Italy 132 Mulberry St Ste 2D, New York, New York 10013
A classic American menu, with seafood to start and steak to follow. Accompanied by a robust Caesar salad, spinach, and baked potatoes. This lunchtime menu will see you through dinner! Learn to cook the following: Clams Casino Caesar Salad with Homemade Croutons Skirt Steak with Mustard Sauce Creamed Spinach Triple Baked Potatoes Molten Chocolate...
Sunday Dec 16th, 12pm - 3pm
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at Astor Center - East Village 23 E 4th St 2nd Fl, New York, New York 10003
From oyster flavor profiles to beverage pairings—this class covers all you need to know about the perfect pairing for Valentine’s Day. You’ll taste bright and sumptuous wines that compliment these briny beauties before getting down to business and shucking your own oysters. Classes are 2 hours long, including a Q&A session with Astor Center...
Thursday Feb 14th, 6:30pm - 8:30pm
at City Cooking West End - Lincoln Square 10 West End Ave at Urbani Truffle Lab, New York, New York 10023
Dive into the ocean for your next dinner party – join us to explore seafood flavors and recipes from around the world! We’ll cover everything from sourcing the freshest seafood to preparation and cooking techniques to set you up for seafood success. You’ll prepare a 3-course seafood menu and sit down to enjoy the dishes you made, along with...
Thursday Feb 28th, 7pm - 9pm
at Camaje - Greenwich Village 85 MacDougal St, New York, New York 10012
Join us for an evening in the south of France. You'll think you're in Marseille as we prepare classic Bouillabaise. From making a rich fish broth with saffron, tomatoes and Pernod, to learning how to choose fish and seafood, poach it perfectly, and serve it with croutons slathered with the traditional sauce rouille. We'll serve it with...
Friday Dec 21st, 7pm - 10pm
at The Institute of Culinary Education - Financial District Brookfield Place, 225 Liberty St, 3rd Floor, New York, New York 10281
The flavorful cuisine of Cuba reflects the country’s Spanish, African and Caribbean influences. From cooling ceviche to hearty ropa vieja, these influences manifest themselves in an array of seafood and meat preparations, not to mention unforgettable side dishes that will make you wonder why you didn't cook Cuban sooner. You will make: Ropa...
Sunday Dec 16th, 6pm - 10:30pm
at The Institute of Culinary Education - Financial District Brookfield Place, 225 Liberty St, 3rd Floor, New York, New York 10281
Seafood, vegetables, whole grains, herbs and olive oil are among the ingredients most associated with countries bordering the Mediterranean Sea. They make for flavorful dishes that trigger memories of sunbathed vacations and leisurely meals. This class focuses on the cuisines of Southern France, Eastern Spain, Italy and Greece, whose coasts abut the...
Friday Mar 29th, 6:30pm - 10:30pm
at The Institute of Culinary Education - Financial District Brookfield Place, 225 Liberty St, 3rd Floor, New York, New York 10281
Master some of the most fragrant and distinct dishes in this country's rich and varied cuisine, emphasizing a riot of toasted spices. You'll learn all about the vegetables, seafood, and other featured ingredients, with a range of geographic and climatic origins, from hearty masalas to spicy curries to cooling raitas. We'll assemble a menu of: ...
Friday Feb 22nd, 6:30pm - 10:30pm
at Camaje - Greenwich Village 85 MacDougal St, New York, New York 10012
No need to bring anything but your hunger for good food, your thirst for knowledge, and your special someone! Join us for an evening in the south of France. You'll think you're in Marseille as we prepare classic Bouillabaisse. From making a rich fish broth with saffron, tomatoes and Pernod, to learn how to choose fish and seafood, poach...
Friday Jan 4th, 7pm - 10pm
at The Institute of Culinary Education - Financial District Brookfield Place, 225 Liberty St, 3rd Floor, New York, New York 10281
From fritto misto to veal with prosciutto, Italy offers a seemingly endless selection of dishes that celebrate land and water. The country's thousands of miles of coastline, lakes and rivers, prized cow breeds and world-class salumi tradition result in meat- and seafood-centric dishes that can be rustic, sophisticated and anything in between. ...
Friday Feb 22nd, 6:30pm - 10:30pm
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at The Institute of Culinary Education - Financial District Brookfield Place, 225 Liberty St, 3rd Floor, New York, New York 10281
The cuisine of Thailand varies widely from region to region, equally influenced by geography and culture. Coconut, lime, ginger, lemongrass, chiles, fish sauce figure prominently in the Thai repertoire, appearing in rice, noodle, meat, and seafood preparations. This class offers a focus on the curries that make this Asian cuisine so popular, which...
Saturday May 4th, 6pm - 10pm
at The Institute of Culinary Education - Financial District Brookfield Place, 225 Liberty St, 3rd Floor, New York, New York 10281
From the churrascarias of Brazil to the open-air fires of the Argentine Pampa, South America has a rich grilling tradition that makes use of quality raw ingredients, since the meat is usually simply marinated in oil before grilling. It is then served with sauces or a drizzle of lemon juice. Other meat preparations include sausages and empanadas. Fish...
Friday Mar 1st, 6:30pm - 10:30pm
at The Institute of Culinary Education - Financial District Brookfield Place, 225 Liberty St, 3rd Floor, New York, New York 10281
Bordered by both the Mediterranean and the Atlantic, with snow-capped peaks and lush green valleys, the diverse geography of France offers the best ingredients from the land and sea. You'll get a taste of the best of all those regions in this class. For your Francophile meal, you will prepare and enjoy: Frise´e salad with shallot-bacon vinaigrette...
Sunday Apr 14th, 6pm - 10pm
at The Institute of Culinary Education - Financial District Brookfield Place, 225 Liberty St, 3rd Floor, New York, New York 10281
From bibimbap to bulgogi, the signature dishes of Korea have seduced America with intoxicating flavors. Sweet-spicy flavor combos are popular, as are the vegetables, meat and seafood that are featured in main dishes as well as in banchan, the Korean assortment of side dishes that appears in most traditional meals. You will learn to make: Dak...
Friday Mar 15th, 6:30pm - 10:30pm
at The Institute of Culinary Education - Financial District Brookfield Place, 225 Liberty St, 3rd Floor, New York, New York 10281
Make the one-pot profusion of Spanish flavors that comprise paella: seafood, chicken, chorizo, rice, and more. You'll you learn to make masterful cuttlefish-ink paella and paella from Valencia, in addition to some spectacular Spanish tapas and even a traditional dessert. Menu: Garlic Shrimp Tortilla Espanola Arroz Negro Paella with Cuttlefish...
Friday Apr 12th, 6:30pm - 10:30pm
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