Behind the Events/ Brooklyn, NY Events
Artisanal Sourdough Bread in the French Tradition
May 23 2010 2:00 PM
Everyone loves a loaf of crusty, delicious sourdough bread -- so we're pretty lucky to have Nathan Leamy teaching us about it. Nathan's class serves as an introduction to bread, flour, baking lingo, and sourdough starter. Nathan will demonstrate how to make great sourdough bread at home, and each student will receive bread tastings as well as a portion of a sourdough culture to bring home.
Nathan Leamy is an avid baker with experience working in kitchens around the world. He first learned to bake at Deep Springs College in Eastern California and recently apprenticed at the Boulanger de Monge in Paris. He currently works at Slow Food USA, a non-profit organization dedicated to preserving traditional ways of eating and promoting consumption of good, clean, and fair food.
Class duration: 1.5 hours
You are not required to bring anything with you.
Foundation Sauces
May 25 2010 6:30 PM
Basic foundation sauces for better cooking! Chef Brendan McDermott will lead an interactive demo on the simple steps to consistent sauces, including a review of mother sauces, and a demonstration of some quick pan sauces. Participants will make a basic tomato sauce, and a simple red wine pan sauce to complement chicken or beef.
Class duration: 1.5 hours
You are not required to bring anything with you.
Drink the Best Wine First: Red Wines for Summer
May 26 2010 6:30 PM
If you thought red wine could only be consumed during the winter months, then think again. Neil Rosen, wine connoisseur extraordinaire, is here to discuss the many drinkable summer reds. If you love wine, and especially if you love red wine, then this class is for you. Students will go home having enjoyed a flight of Neil's favorite wines for summer, and with a good sense of how to pair reds with seasonal dishes.
Duration: about 1.5 hours.
Students are not required to bring anything with them. You must be 21 to register for this class.
Knife Skills
Jun 2 2010 6:30 PM
Join Chef Brendan McDermott as he explains the finer points of knife use, care, and SAFETY! This hands-on class for up to 12 people will help students gain comfort and keep fingers.
Class Duration: 1.5 Hours
BYOK (Bring Your Own Knife) 8" Chef's Knife or equivalent
Yeast: It's WILD!
Jun 7 2010 6:30 PM
Brooklyn Brewery's Chris Brasso will lead this class, focusing on the different kinds of yeast that can be used in homebrewing. Topics will include Ale Yeast, Lager Yeast, Wild Yeast and their uses in brewing. We will discuss some basic yeast handling methods and ways to more effectively control the results of your fermentations. There will include a tasting of various beers that give typical flavor characteristics of each variety of yeast. An additional side by side tasting of beer homebrewed by Chris will be on hand to show how by changing only the yeast strain the resultant beer will be dramatically different. Expect to come away knowing far more about yeast than you thought possible.
Duration: about 1.5 hours.
You are not required to bring anything with you.
Grilling Seafood like a Boss
Jun 8 2010 6:30 PM
Join Katherine Randazzo, former sous chef at Marlow and Sons, for this fish grilling class! Summer is the time to cook beautiful fish either indoors on a grill pan, or outside in your yard. Kat will conduct this class partially outside on our in-house grills, and students will see first-hand the way to properly clean, dress, and grill fish. Check back for the recipes Kat will cover. Students will enjoy a meal together after the lesson.
Duration: about two hours.
Students are not required to bring anything with them.
Jamtastic with Kelly Geary
Jun 9 2010 6:30 PM
If you're anything like us then you have fruit coming out of your ears right now! Join Kelly Geary of Sweet Deliverance NYC for this introductory canning class. She will cover canning safety and technique, as well a few tips for dealing with all of those apples. Students will go home with a jar of perserves that they helped can, and the knowledge to can all of summer's approaching bounty.
Students are not required to bring anything with them
This class will last about 2 hours.
Brewing Beer at Home
Jun 10 2010 6:30 PM
Ever wanted to brew your own beer at home? From malt, to tools, to yeast, our home-brewer extraordinaire, Dan Pizzillo, will go through all the steps necessary to create a delicious batch of beer at home. Come prepared with all your beer-related questions. Each student will go home with a few bottles of home brew, and a beer brewing equipment kit (an $80 value, complete with a 6.5 gallon fermenter, and 6.5 gallon bottling bucket with spigot, as well as cleanser, siphon and bottling set-up, capper, and much more) and you get a 10% discount on ingredients the day of the class.
Class duration: 2 hours.
You are not required to bring anything with you.
Behind the Events/ New York Events
THAI COOKING FOR SUMMER with Nick Malgieri at ICE
Jun 30 2009 6:00 PM
$110
Salads, grilled dishes, fruit desserts, cold beverages: Thai cuisine offers everything you need for a perfect summer party. Nick
Malgieri, who has extensively traveled in Thailand, will teach you some of his favorite Thai summer dishes, including Yam Pla
Fuu (cucumber salad with crispy fish cakes); Yam Hua Plii (banana blossom and chicken salad); Neua Nam Tok (spicy beef-
steak salad); Yam Woon Sen (shrimp and glass noodle salad); Gai Yang Nam Jin (classic Thai marinated grilled chicken
with sweet/spicy chili sauce); Pla Samlii Pao (broiled marinated fish fillets with spicy tamarind sauce); Gluay Kaek Tort (ba-
nanas fried in a sesame/coconut batter); Som Loy Mamuang (mango and orange slices in scented syrup); Cha Yen (Thai
iced tea); and Nam Menow (Thai sweet/salty limeade). Steamed jasmine rice will accompany all dishes except noodles,
desserts, and beverages.
The Institute of Culinary Education
50 West 23rd Street
New York, NY 10010
(212) 847-0700
www. iceculinary.com
Pitcher Perfect: Cool Cocktails and Snacks for Crowds at South Gate Restaurant
Jun 30 2009 6:00 PM
South Gate's executive chef Kerry Heffernan and his team will soon host a second Studio at South Gate, a four-week series of culinary classes offering easy and affordable ways to entertain at home this summer season. Starting Tuesday, June 16, the studio at South Gate series will teach guests failsafe BBQ tips and tricks, how to make simple-yet-sophisticated pitcher drinks for easy entertaining, how to pair seafood dishes with the perfect wines, and ways to spend less time in the kitchen and more time enjoying the summer.
Pitcher Perfect: Cool Cocktails and Snacks for Crowds
Tuesday, June 30, 6 p.m. -- 8 p.m.
Sous chef and cheesemaker Nate Eckhaus will allow you to spend more time with your guests and less time in the kitchen with recipes for easy nibbles and noshes. Included will also be a tutorial on how-to make South Gate's house made mozzarella. To wash it all down, South Gate's mixologist Ashwin Balani will venture beyond the classic Spanish sangria and introduce creative summer cocktails like spiked lemonade, mojitos, spicy margaritas and champagne cocktails, all with a unique and easy twist.
All Studio at South Gate classes will take place in the restaurant's private dining room at 154 Central Park South between 6th and 7th Avenue. Classes are Tuesday evenings from 6 p.m. -- 8 p.m. The four-week Studio at South Gate series is available for a special price of $160 per person; individual classes are $40 per person. Discounted tickets for couples are available for $250/couple for all four classes or $75/couple per class. To register, or for more information, please call South Gate at 212.484.5120.
For more information about South Gate, please contact Randee Braham (rbraham@baltzco.com)
or Jesse Gerstein (jgerstein@baltzco.com) at Baltz & Company - 212.982.8300.
