Chefs, Drugs, and Rock & Roll: How Food Lovers, Free Spirits, Misfits, and Wanderers Created a New American Profession Please join us for an all-star panel of New York City culinary VIPs for a look at how the professional cooking profession, restaurants, and American cuisine evolved here in the 1970s and 1980s. What drove an unprecedented number of Americans to pursue a culinary career during those years; what challenges faced them; what were the different paths to education and success; and how did food and restaurants change as a result of their participation? Panelists for this fascinating conversation include chef and entrepreneur Diane Forley, chef and Director of Culinary Affairs at ICE David Waltuck, chef and journalist Mike Colameco, the cofounder of Blue Ribbon, Eric Bromberg, and the chef-owner of the legendary Quilted Giraffe, Barry Wine. Author Andrew Friedman, whose new book, "Chefs, Drugs, and Rock & Roll: How Food Lovers, Free Spirits, Misfits, and Wanderers Created a New American Profession," occasioned the talk, will also join the panel, and sign books during the reception that follows.
One 2 Hour Lesson
Level 1 
$45
You will work in teams to execute the class menu. At the end of class, participants gather to enjoy the food they have prepared. Wine is served with meals in most classes. All class menus are subject to change. While a snack platter is offered in both morning and evening classes, you may want to consider a light snack before joining us for class. Students are encouraged to bring a light lunch or dinner to all pastry classes.
You will work in teams to execute the class menu. At the end of class, participants gather to enjoy the food they have prepared. Wine is served with meals in most classes. All class menus are subject to change. While a snack platter is offered in both morning and evening classes, you may want to consider a light snack before joining us for class. Students are encouraged to bring a light lunch or dinner to all pastry classes.
There's nothing like the warm, savory scents and flavors of a complete dinner perfect for any fall or winter holiday. From savory, creamy soup to a tender roast to veggie sides and a rich dessert, everything here will thrill guests and family alike. We'll make a complete supper, then sit down to the fruits of our labor, with a menu of: chestnut-wild mushroom soup; herb popovers; horseradish-crusted beef roast; Brussels sprouts with pomegranate; mashed potatoes; and for dessert, cranberry-poached pear with ginger mascarpone.
Provence is a gastronomic paradise where French techniques meet Mediterranean elements like garlic, basil, olives, lavender and honey. Throughout this enchanting evening, you will learn essential techniques to make simple and aromatic dishes that burst with flavor. On your menu will be: brandade de morue; chicken with potatoes, rosemary, olives and lemon; bouillabaisse with rouille and vegetable tian.
By the latter half of the 19th century, bistros were centers of social life in Paris, catering to great painters, writers, musicians and other artists. The simple, down-to-earth food served at such bistros quickly became as celebrated as the eateries' most famous patrons - and it's still celebrated in Paris and around the world today. You will make traditional dishes of that bygone era, such as: steak tartare; frisée salad with apples, lardons and goat cheese in a warm shallot-bacon vinaigrette; moules frites and haricot verts amandine.
Emilia-Romagna, which stretches between the Adriatic coast, northern Tuscany, and the Po Valley, is one of the most prolific agricultural regions of Italy. It is known for its pasta, balsamic vinegar, Parma ham and Parmigiano-Reggiano, among a wealth of other products. While enjoying wines such as Sangiovese and Barbera, you will learn to make traditional dishes that include: brodetto fish stew; cotechino con lenticchie; chicken cacciatore with creamy polenta; and warm zabaglione with Marsala wine for dessert.
Ranked as America’s Best Culinary School (USAToday 2019), our roster of Chef-Instructors have run top kitchens around the globe.
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