Going Bananas — September 13
Thanks to its unique texture and flavor, banana is one of America’s favorite dessert ingredients. From pie to pudding, join Jennifer McCoy to make great use of it, with recipes such as Banana Pudding with Gingersnap Cookies; Banana Cream Pie; Bananas Foster; Banana-Sour Cream Muffins; and Roasted Banana Ice Cream Sundaes. Jennifer McCoy is the pastry chef at Tom Colicchio’s Craft. Before that, she held the same position at A Voce and Marc Forgione in New York, Emeril’s Delmonico in New Orleans, and Bittersweet Bakery in Chicago. Early in her career in Chicago, she also worked in the pastry kitchens of Gordon, Blackbird, and Charlie Trotter’s. Jennifer still write for Emerils.com cooking blog.
Get Yourself Published — September 22
You’ve got the running narrative, the headnotes, and the recipes all typed out and meticulously edited in Microsoft Word. Now what? Learn the latest self-publishing technologies and roll your own cookbook! Find out the easiest, fastest way to publish your work in a real book, with gorgeous pictures, perfect binding, and a custom cover, at a surprisingly low cost. This class will provide a market survey of book-making services, show you how to layout your materials for printing, and manage the production workflow to create your own Print On Demand food book. Finally, you’ll explore distribution and marketing and learn how to obtain an ISBN number and how to sell your books online and through national booksellers.
Malaysia Kitchen for the World — September 28
Chef Zak Pelaccio will show how he uses the country’s wonderful ingredients in inspired interpretations of the cuisine. He is the award-winning executive chef and partner of the critically acclaimed Fatty Crab. Early in his career, Chef Pelaccio spent close to a year working at a traditional Malay restaurant in Kuala Lumpur — he was only westerner who had ever cooked there. The experience was life changing: It opened his mind to new flavors and a new style of cuisine, and inspired him to open his first restaurant. A spin-off, Fatty ‘Cue, opened this spring in Williamsburg, offering Malaysian and Southeast Asian barbecue. He will demonstrate two of Fatty Crab’s most popular dishes, Chicken Satay and Crispy Pork and Watermelon Salad.
For details and reservations, register online or call 888.576.CHEF.