Giovanna Bellia La Marca will take you on a guided tour of this storied Italian neighborhood, introducing you to some of its extraordinary butchers, bakers, cheesemakers and shop owners. She'll also talk about its traditional and exotic ingredients, and share personal and Old World recipes. This intimate section of the Bronx, justly famous for its food for generations, is the city’s most authentic "Little Italy." You will begin with a fresh mozzarella-making demonstration at Mike's Deli in the retail market. After visits to Calandra's Cheese and Randazzo Seafood, you will sit down for lunch with coffee and dessert at the newly renovated dining area inside the market. Among many other destinations in the afternoon, you will visit Borgatti's to see how Mario makes his egg noodles, and stop at the famous Teitel Brothers store. You will also visit Our Lady of Mount Carmel, and Addeo Bakery, where they make the best breadsticks. The tour ends at the beautiful Enrico Fermi Cultural Center, a New York Public Library branch, where the neighborhood Italians meet to read the Italian books, newspapers and magazines in the collection --- and borrow Italian films. Enjoy shopping at the end of the tour. The class meets at 11 a.m. in front of Pete's Meat Market, inside the Arthur Avenue Retail Market (2344 Arthur Ave.).
One 4 Hour Lesson
Level 1 
$95
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.
This soulful menu adapts some of New Orleans' greatest hits into brilliant, brunch-appropriate dishes --- the meal almost requires a jazz soundtrack to go with it. We'll invoke the spirit of the Big Easy as we make and eat: barbecue shrimp; bananas Foster pain perdu; beignets; and a Cajun Bloody Mary.
The farms, orchards and of course vineyards of California's wine country combine to turn the region into one of the most bountiful in the U.S. The kitchens of Napa, Sonoma and the Russian River Valley highlight the quality of the ingredients at hand. Learn to make some of those dishes in your own kitchen, including: fig salad with sweet-spiced walnuts, Gorgonzola and Champagne vinaigrette; pork tenderloin with pan-roasted grapes; scallops with pan-roasted grapes and sauvignon blanc; and warm Dijon potatoes with fresh herbs and peas. You will enjoy these with a selection of California wines.
Spend two days making the most beautiful cupcakes ever. Award-winning cake artist Chef Toba Garrett reveals her secrets and techniques for the most spectacular cupcakes. The first day is spent making delicious cupcakes and beautiful edible ornaments to decorate them, such as royal icing flowers, marzipan fruits, modeling chocolates, buttercream icings, ganache, and more. On day two, you will decorate the cupcakes with two-dimensional designs, including lattice work, textured rolling pin designs, floral designs, and buttercream piped designs. Students should bring their pastry kits. Prerequisite: Technique of Cake Decorating 1.
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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