Abigail's Kitchen Classes, New York

Listen. Smell. Touch. Taste. Engage the Senses on an unforgettable journey. Dinners in the Dark are multi-course meals eaten while blindfolded. Without sight, diners’ other senses are heightened. Smells, textures and tastes all become more intense. Arrive at our door, don a blindfold and let us take you on an unforgettable ride. Things to Know:...

Too shy to buy at those amazing markets in Chinatown? No more! We meet in Chinatown to buy fish and groceries, then take our purchases back to our kitchen, where you learn to fillet, then sauté, poach, bake, and grill in this comprehensive class. Local beer and wine is served with all of our classes. All cooking classes are complimented with...

You love to eat it, now make it yourself! Learn the necessary ingredients and equipment, where to buy them and then roll, roll, roll! We focus on norimaki: uramaki temaki gunkan maki using vegetables tuna salmon fish roe All classes are complimented with local beer and wine. For our Sushi Basics class we even throw in some local sake! ...

The most important skill in the kitchen before heading to the stove—it’ll change your life! Learn to slice and dice like a pro.  We discuss:  which knives you really need how to hold a knife for efficiency, speed and safety what it means to sharpen versus hone how to use your honing steel and a magical way to get the garlic smell...

No need to bring anything but your hunger for good food and your thirst for knowledge! Every culture has a version of dumplings and they are all so delicious! We’ll make dough from scratch and create some of our favorite dumplings from Asia: Japanese Gyoza Tibetan Momo Indian Samosas Shanghai Soup Dumplings All Abigail's Kitchen classes are...

What's the difference between a filleting knife and a boning knife? Do you really need a cleaver? Poultry shears? A little knowledge goes a long way and saves a lot of money.  Each student will learn how to bone out a chicken, fillet a fish, and French a rack of lamb.  Dinner will be served. Local beer and wine is served with every class....

When you bite into fresh, homemade pasta, there's that pause when you just can't help but stop talking and savor its deliciousness. How can two ingredients taste so sublime? Well, they do. We'll make  Papperdelle with Pesto Genovese, Ricotta and Pancetta Linguini a la Vongole (Clam Sauce) Ravioli Quattro Formaggi (Four Cheese Ravioli) ...

From years of teaching in a working restaurant kitchen, we’ve learned that it’s the tricks of the trade that people love most when they take our classes.  In our Secrets class, we’ll prepare a 3-course meal that highlights these tips: Which pans, knives, gadgets do you really need? How should you stock your pantry? How can you organize...

You love to eat it, now make it yourself! Learn the necessary ingredients and equipment, where to buy them and then roll, roll, roll!  We focus on norimaki: uramaki, temaki, gunkan maki using vegetables, tuna, salmon and fish roe.  Local beer and wine is served with every class, for our Sushi Basics class we even throw in some local sake!...

Whether you're tasked with this year's cooking duties or just want to learn the basics, we'll make a delicious Passover meal.  Chef Roger Sitrin will lead the class is making:  Matzoh Ball Soup Brisket Potato Pancakes Asparagus Flourless Chocolate Cake Pâte de Fruits.  Local beer and wine is served with every class. Important:...

Gone are the days when every celebratory meal had to revolve around a giant platter of meat. In this class with blogger and cookbook author Alex Shytsman, you will learn to make indulgent plant-based recipes perfect for festive occasions with friends and family.  We'll make:  Cashew "ricotta" crostini with balsamic onions;  polenta...

Sit back and relax while chef-owner and certified sommelier Abigail Hitchcock teaches you about swirling, sniffing, terroir and finish. We’ll compare the classic style of 3 Old World wines with 3 from the New World, paired with Murray’s Cheese. Class Price is per Person