Savory Macarons — June 12
Savory versions of the smooth Parisian macaron are appearing in fine dining restaurants in both France and the US. Pastry Chef Instructor Kathryn Gordon will teach you to prepare delicious savory fillings with recipes and techniques that will allow you to create you own special hors d’oeuvres. Fillings will include: Foie Gras with Black Currant Gastric; Vanilla-Poached Lobster Mousse; Maple Bacon Walnut; Chicken Mole with Cocoa Nibs; Thai Chili Peanut; and Duck Confit with Fig. Learn these recipes and techniques to create your own special hors d’oeuvres at home with your own imagination!
A Meaty Walking Tour — June 19
Curious to learn more about the house-cured meats and charcuterie craze that is sweeping the country? Join culinary historian and rillettes de porc lover Alexandra Leaf for this moveable feast. You’ll start the day with Matthew Weingarten, executive chef at Inside Park at St. Bart’s, for a charcuterie talk and tasting of the many house-cured products made in the restaurant’s kitchen. From there you’ll walk down to Murray’s Real Salami at Grand Central Station to explore other fine examples of quality charcuterie. Then over to the West Side and down to Soho, as you comb the streets in search of the finest sausages and salamis.
Chocolate Chip Cookies — June 22
The goal? To fulfill every baker’s desire to make the perfect chocolate chip cookie. What are the characteristics of your favorite chocolate chip cookie? Do you prefer them soft or crisp? Made ahead or warm from the oven? With a variety of ingredients or as simple as they get? Led by Cara Tannenbaum, you will create the best of the best chocolate chip cookies, including Classic “Toll House” Chocolate Chip; Oatmeal Chocolate Chip with Pecans; Apricot Pistachio White Chocolate Chip; Triple Chocolate Chunk; Espresso Blondies; Ginger Chocolate Chip Shortbread; Citrus-Scented Chocolate Chip; and Chocolate Chunk Cherry Mandelbrot.
ICE on Location: Porchetta and Bar Veloce — June 27
As soon as it opened, Porchetta became a cult place for its eponymous food among New Yorkers who love all things pork. Chef-Owner Sara Jenkins will begin this special visit with a demonstration focusing on salt. You will then enjoy a porchetta sandwich and some pinzimonio (vegetable antipasti). You will then head over to neighboring Bar Veloce, for a pizza demonstration, followed by a lunch that includes an appetizer, pizza, dessert, and a glass of wine.
For details and reservations, register online or call 888.576.CHEF.