We return to visit the newly re-designed restaurant with its award winning views to cook alongside Executive Chef BRAD STEELMAN, in this renowned kitchen.
Join award-winning Austrian Sommelier LEO SCHNEEMANN, as he pairs the wines of his country with charcuterie & gourmet dishes prepared by Chef Kurt Gutenbrunner.
This class will take you to cookie jar heaven as you work side by side with Christina at the Momofuku Milk Bar.
Executive Chef CHAD BROWN turns his love of learning, his exposure to premier fish and meat, & familiarity with very sharp knives into an on-site classroom experience just for us.
Cipollone's delicately presented “Modern American” dishes capture the robust flavors of the season’s ingredients, and creates dining experiences that are refined, yet unexpected.
If you love all things Italian, this is a class not to be missed.
Sandra will present more of the vibrant, alluring savory dishes that make her school a must-visit for foodies from all over the world.
Have fun in the kitchen of Butter, with Chef de Cuisine MICHAEL JENKINS, and you will most certainly discover new & exciting dishes to add to your holiday repertoire.
The class will feature recipes of this James Beard award-winning chef that are straightforward, yet audacious and perfectly balanced.
Ed features the highest quality fish and shellfish, sustainable products, & local farm produce, and this evening he's sharing recipes inspired by his Italian mother for the Feast of Seven Fishes.
With Chanukah around the corner, these gifted chefs will present a menu inspired by the holiday.
Benefitting God’s Love We Deliver, a provider of nutritious meals to people who are too sick to shop or cook for themselves.
Shane & Benjamin will demonstrate a menu designed for the perfect cocktail party, one that hosts a variety of flavors and textures to think about when pairing foods with specific cocktails.
This is truly a class that will be standing room only. The class will give you a peek into the creativity of this dynamic and innovative chef.
Benefitting ment’or, formed to inspire culinary excellence in young professionals, and mentoring supports for young cooks.
Bringing 20 yrs of innovation & unique brand of vegan cuisine inspired by the local growers, family traditions,& extensive world history of plant-based cuisine.
Harold and his co-author, Andrew will recreate recipes from their cookbook, Harold Dieterle’s Kitchen Notebook.
This is a class not-to-be-missed for Southeast Asian food that melds French technique with piquant flavors.
He will put his personal mark on simple, yet exquisite Italian food based on his classic training, and his strong commitment to ingredient-driven Italian cuisine.
This is an evening that will take you on a warm & sunny journey as two spirited Greek cooks talk tradition & innovation in the Mediterranean kitchen.
This engaging chef sets new standards in kosher cuisine that will bring creative, inspired kosher recipes into your own kitchen.
This is truly a once in a lifetime chance to meet, learn from, & eat with Chef DAVID WALTUCK, formerly of Chanterelle, one of New York’s (& the world’s) most influential restaurants, presenting his new venture, élan .
Join us in the gorgeous open kitchen of North End Grill, working alongside the brilliant Executive Chef, ERIC KORSH, to recreate some of their highly acclaimed dishes & drinks as well as Chef Eric’s new creations.
Nicholas is Chef/Owner of Philadelphia’s Laurel, will offer us a hint of his French inspiration and an inspiring taste of his culinary vision.
Enjoy succulent flavors and deep aromas from across the continent combined in “family-style” plates, all prepared to the passionate hum of a Latin beat.
Immersion in ramen & sake with an unprecedented collection of experts!
The duo from the stylish, yet informal Flatiron restaurant, The Gander, which received two stars in The New York Times, will present sophisticated American dishes complemented by international wines.
This group’s infectious love of Italy, its foods and its wines will permeate the class as well as their new cookbook, Downtown Italian.
Ryan takes the farm to table concept literally at Blenheim, where much of his ingredients are sourced from Blenheim Hill Farm in the Catskills and his ingredients are “grown to order.”
Jamie will introduce you to pintxos, cold and hot tapas, charcuterie, tapas a la plancha, and paellas y platos.
The class will reflect Chef Carmen's respect for the restaurant’s history as well as highlights his creativity, taste and appreciation for the seasons as he shapes the menus of the future.
Heartwarming Italian wines—several of which will be lovingly showcased and sampled, from Prosecco, to Soave to Barbaresco, and quite a few more.
Matt marries his New Zealand heritage with modern, innovative culinary techniques and his passion for locally sourced produce, some as close as his garden at the restaurant.
Ed embraces the vibrant West Village restaurant scene by putting fresh and clever twists on pan-Italian fare with a menu of small plates and wood-fired pizzas.
Chef Moore presents a straightforward, accessible contemporary American menu that is always delicious, and always appropriate for a sophisticated New York audience.
If you have never been there, an evening with RITA SODI of the Greenwich Village gem, I Sodi, will quickly transport you to Tuscany.