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.
Bordered by both the Mediterranean and the Atlantic, with snow-capped peaks and lush green valleys, the diverse geography of France offers the best ingredients from the land and sea. You'll get a taste of the best of all those regions in this class. For your Francophile meal, you will prepare and enjoy frisée salad with shallot-bacon vinaigrette; steak frites (sautéed steak with hand-cut french fries); bouillabaisse (seafood soup from Marseille); and honey lavender blanc mange.
From bibimbap to bulgogi, the signature dishes of Korea have seduced America with intoxicating flavors. Sweet-spicy flavor combos are popular, as are the vegetables, meat and seafood that are featured in main dishes as well as in banchan, the Korean assortment of side dishes that appears in most traditional meals. You will learn to make dakgangjeong (hot chicken wings); bulgogi (grilled seasoned sliced beef) with assorted banchan; and bibimbap (seasoned vegetable rice bowl).
Step down from the barstool — and go behind the bar instead! This Mixology 101 class teaches the foundational cocktail-making skills and techniques used by professional bartenders. (Much like “knife skills” is the first course taken by aspiring culinarians, Mixology 101 is the first building block toward more comprehensive cocktail knowledge.) In this class, you will learn about and make: Shaken Drinks; Stirred Drinks; Highballs & Spritzes; and Apéritifs & Digestifs.
This series covers all you need to know to create spectacular piped and hand-molded cake decorations. After completing the class, students will be able to design and create gorgeous cakes for friends and family. Courses in this series must be taken in sequence. Cake Decorating 1: Pastry bag and other decorating tool techniques; development of visual awareness and creativity in design; border design; decorative writing; pressure and control piping; chocolate molding; and making marzipan fruit.
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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