This spring — a season which we’re glad to remind ourselves of as we enter drab February — the Institute of Culinary Education will be offering a roster of recreational classes that we heartily recommend, despite the fact that (full disclosure) self-deprecating Grub Street editor Josh Ozersky will be teaching one. Many friends of Grub Street — and a colleague, Gael Greene, who will head up “An Evening of Excess” — will be passing along wisdom on everything from blintzes to methylcellulose.">
The Insatiable Gourmet herself, Gael Greene.Photo: Patrick McMullan
This spring — a season which we’re glad to remind ourselves of as we enter drab February — theInstitute of Culinary Educationwill be offering a roster of recreational classes that we heartily recommend, despite the fact that (full disclosure) self-deprecating Grub Street editor Josh Ozersky will be teaching one. Many friends of Grub Street — and a colleague, Gael Greene, who will head up “An Evening of Excess” — will be passing along wisdom on everything from blintzes tomethylcellulose.
Marcus Samuelsson, “The Soul of a New Cuisine,” March 27.
Samuelsson isn’t just a chef, he’s a culinary activist. His cooking atAquavitandRiingohas been lauded, but we respect him even more for his book,The Soul of a New Cuisine, a cultural history based on his travels inAfrica.
Will Goldfarb, “Experiential Cuisine” June 14-16.
The cake whiz behindRoom 4 Dessertshares his gastronomic philosophy, which involves understanding the manipulation of food on a chemicallevel.
Odette Fada, “Backstage atSan Domenico,” February 16.
RecentNew York Diet starChef Fada gives a tour of her kitchens, a cooking demonstrations, and a three-course lunch with a glass ofwine.
Sam Merritt, “Float My Guinness,” March 16.
Beer guru Merritt, whose home beer tutorialswe recently endorsed, talks Guinness, Guinness,Guinness.
