Everything but the Bird -Thanksgiving Sides

Kick off the year by sharpening one of the most essential skills in the kitchen. Join Steven Gao—Institute of Culinary Education alumnus, professional cook, and culinary content creator behind @stevenmotocooks—for an engaging, hands-on Knife Skills Workshop designed to bring professional kitchen techniques into an approachable, real-world setting. The evening begins with a guided introduction to knife fundamentals, where Steven draws on his training as an ICE alumnus and experience spanning culinary school to Michelin-starred restaurants. He’ll break down proper grip, stance, safety, and efficiency—helping you understand not just how to cut, but why technique, consistency, and intention matter in professional cooking. Steven will lead a live demonstration covering a range of essential knife cuts and techniques commonly used in professional kitchens, focusing on control, consistency, and efficiency. After the demo, you’ll roll up your sleeves and practice these techniques yourself using fresh ingredients, with personalized guidance throughout. To close the evening, enjoy lite bites and a selection of mocktails and cocktails, followed by an interactive Q&A with Steven—a chance to ask questions, get tips, dive deeper into professional culinary techniques and learn more about Steve. Whether you’re a home cook looking to build confidence, an aspiring chef developing core skills, or simply eager to understand professional culinary standards, this workshop offers a supportive, hands-on environment grounded in transparency and intention—because great food begins with understanding.

Sharpen your shellfish butchery skills in Knife Skills 4! This hands-on class teaches you the techniques required to prepare a seafood feast. Learn to handle and break down lobster (and make a refreshing lobster salad), and master the art of shucking oysters and clams (and enjoy oysters with mignonette and a modern Clams Casino). You’ll also make succulent Shrimp Scampi and perfectly crisp Fried Calamari. Elevate your culinary confidence and impress friends with your newfound shellfish prowess!

Learn everything you need to know to recreate that quintessential New York staple, the bagel! Make everything you love about brunch, from the fixings to the bagels to the boozy beverages. We'll make: bagels (in multiple flavors: everything, salt, sesame, poppy seed); bagel fixings (scallion cream cheese, tomatoes, onions, capers, lox); whitefish salad; and Bloody Marys to wash it all down.

Nothing beats the rich flavor and perfectly al dente texture of handmade pasta. So let's practice making our own pastas by hand and concoct some rich fillings, learning how to stuff ravioli, tortellini and cannelloni. As we make these three heavenly pastas, we'll complete them with homemade sauces that are the perfect complement to each shape and filling. You'll handcraft: lemon ricotta ravioli with sage brown butter, roasted red pepper tortellini in fra diavolo sauce, and beef angolotti in brodo.