Three of the most exciting food events in New York take place within a month! (I'm glad it's no longer bathing suit season.)
- The NYC Wine & Food Festival. (Oct. 9-12) Tickets are going fast for this multi-faceted festival; the talk with Ferran Adria and Anthony Bourdain is already full, as is the Bobby Flay Chelsea Market tour. But if you want to tie one on, check out the Meatpacking Uncorked wine tasting, and if you crave "the ultimate gastronomic adventure," attend the Grand Tasting (Session 2 is already sold out!). (Proceeds benefit the Food Bank for New York City and Share Our Strength.)
- The 10th Annual New York Taste. (Nov. 3) Last year, it took me about a week to recover from this amazing eatathon. So I'm really looking forward to this year's version, which will feature culinary delights from restaurants like Craft, Blue Hill, Telepan and Morimoto. (Proceeds benefit City Harvest.)
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Holiday Cocktail Reception at the Italian Culinary Academy
Thursday, December 18, 2008
What: Enjoy cocktails and Italian treats with Cesare Casella, Dean of Italian Culinary Studies and Chef-Instructors at the Italian Culinary Academy who will give prospective students first-hand insight into the Italian Culinary Experience, the innovative professional cooking program taught in New York City and Parma, Italy.
When: Thursday, December 18
6:30 p.m. to 8:30 p.m.
Where: The Italian Culinary Academy at The International Culinary Center
462 Broadway at Grand
RSVP: Free. Open to Prospective Students and the Media.
rsvp@italianculinaryacademy.com
For press inquiries or RSVP’s please contact Wendy Knight at Knight Communications, wk@wendyknight.com or 347-924-2812.
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About the Italian Culinary Academy
The Italian Culinary Academy (The ICA), founded in 2007 as a sister school to the world-renowned French Culinary Institute, offers the country’s most rigorous education in authentic Italian cuisine. The ICA’s programs, all of which are informed by its time-tested, hands-on Total ImmersionSM method of instruction, include an extensive roster of classes for serious amateurs seeking quality, intensive education in a condensed period of time. The school is located at The International Culinary Center in New York City. For more information, please visit www.ItalianCulinaryAcademy.com.
Class: Food & Wine Pairing
January 6, 2009- February 10, 2009, Tuesdays, 6:30pm-8:30pm,$995
September 9, 2009- October 14, 2009, Wednesdays, 6:30pm-8:30pm, $995
www.internationalculinarycenter.com/rec
After covering the basics of wine grapes, styles and descriptors, you'll delve deep into flavor dynamics with hands-on and “forks-on” learning. By learning to identify a wine’s predominant notes, whether tannic, acidic or sweet, and exploring how they complement a range of food flavors (smoky, earthy and spicy, to name a few), you’ll move toward mastering fundamental pairing principles that will serve you well long after class is over. Refine your palate, glass-by-glass, over these six sessions, and develop a discerning and well-rounded appreciation for the intricacies of food and wine pairing.
Class: Parisian Breads
January 13, 2009 -January 15, 2009 ,Tuesdays, Wednesdays, & Thursdays, 5:30pm – 9:30pm, $675
http://www.internationalculinarycenter.com/rec
Whether you’re an enthusiastic beginner or a seasoned professional seeking to polish your skills, you’ll learn and practice the techniques that master bakers rely on. Each session begins with a brief discussion of bread science, theory and production, including the methods, terminology and special equipment used by the professional baker. Then, roll up your sleeves and get to work. Immerse yourself in uncovering the secrets of “wild” levain starters. Learn how flour type and dough temperature influence the quality of your final product. Mix, shape, proof and bake with precision, using the insights your Chef-Instructors have gained through years of experience. Faster than you can imagine, you'll create a variety of classic French loaves, like rustic pain de campagne and creatively shaped fougasse.
Class: Charcuterie, Pates & More
January 13, 2009 - January 20, 2009, Tuesdays & Thursdays, 5:45pm – 10:45pm, $785
www.frenchculinary.com
Charcuterie, Pâtés & More will immerse you in the age-old art of charcuterie, giving you the skills to make a mélange of meat delicacies yourself in just three short sessions.
Dressed in chef’s whites, you’ll enjoy the same world-class facilities; learn from distinguished Chef-Instructors using the hands-on Total Immersion training method that The FCI is famous for. And, with our intensive approach, getting a taste of life as a charcutier doesn’t have to take a big bite out of your schedule.
Class: Chocolate Truffles, Bonbons & More
January 20, 2009 -February 3, 2009, Tuesdays & Thursdays, 5:30pm – 10:30pm, $995
www.frenchculinary.com
Chocolate Truffles, Bonbons & More was designed to deliver a wide range of skills in a very manageable amount of time. With two scheduling options, you can even pick the time that suits you best. You'll get access to the same modern facilities and distinguished Chef-Instructors that have made The FCI one of the world leaders in culinary education in a short class that's easy to find time for.
Class: Michael Colameco Cooking 101: Braising
January 21, 2009, Wednesday, 6:00pm-10:00pm, $395
www.internationalculinarycenter.com/rec
The Four Seasons and Windows on the World were just starting points for Michael Colameco's long and storied career. Now, the long-time chef, radio host and author is coming to the Recreational Division at The International Culinary Center, where you can work with him side by side. You’ll find his down to earth attitude and straightforward approach to cooking an inspiration for your own kitchen. He’ll show you how natural ingredients and simple combinations make for meals that are easy to prepare and a pleasure to eat. In each of these hands-on sessions, Chef Colameco will share his everyday wisdom, professional techniques and maybe even a story or two from his 35-plus years in the business. Come hungry, because every class ends with a family style meal where the food won’t be the only topic of conversation.
Class: Dinner for Two
January 22, 2009, Thursday, 6:00pm-10:00pm, $195
www.internationalculinarycenter.com/rec
Learn how to plan and execute a meal of seasonal comfort food favorites, elevated by fine ingredients and four-star touches, from an assortment of elegant hors d’oeuvres to a very decadent dessert. Afterward, you’ll sit down with your classmates to indulge in the lavish meal you’ve created.
Class: Handmade Pasta
January 28, 2009, Wednesday,6:00pm-10:00pm, $195
www.internationalculinarycenter.com/rec
You’ll make three types: a basic noodle dough, which can be cut and formed into an infinite variety of shapes; a more elastic dough that can be filled and folded into ravioli or tortellini; and gnocchi. Round out your pasta education by preparing seasonal fillings and sauces, with flavors and textures designed to complement the pastas you’ve created, before sitting down with your classmates to taste the fruits of your labor.
Class: Coffee Expert: From Plant to Cup
February 23, 2009- February 24, 2009, 9:00am-5:00pm, $795
www.internationalculinarycenter.com/rec
In this two-day intensive, created for devoted coffee lovers and industry professionals, students will dissect every detail that goes into crafting a superior brew. Class begins with a fascinating botanical and historical overview of the bean, touching on coffee’s cultural significance through the ages, before embarking on an in-depth study of coffee in two of its elemental forms, espresso and cappuccino.
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