When my friend Salvatore Rizzo does something, I pay attention. A man of great passion, few if any flaws, and a very studied and careful manner, Sal is salt of the earth, mixed with infectious and ebullient energy, and a New York savvy and grit that is hard to come by. And if this is not enough, he is blessed with Sicilian heritage, that is at the very core of his existence, and keeps him honest, vociferous and lively in a manner that is certainly not shy, but charmingly in-your-face, but never out of place, and certainly not unwanted.
Sal has a way with people, and a masterful command of all things related to creating memorable moments. He has a way to spoil people beyond the expected and ordinary. When he bought DeGustibus from Arlene Feltman Sailhac, I knew DeGustibus was going to continue being relevant and poignant. But I also knew it was poised to move onto its logical new incarnation. I sensed immediately that NYC was going to be blessed with epic continuation of this cultural institution, under the auspices of an energetic man that understands New York, and the subtleties that make New Yorkers happy. Arlene created the magic that is DeGustibus, and Sal will keep it beyond magical and necessary every day he gives it his presence. With Sal at the helm, DeGustibus will bring dreamy riches into the lives of those that attend its classes. Every class at DeGustibus, will send the attendees home with an experience that delivers in more ways than one. A cooking class is always a great gift for yourself and for others. At DeGustibus, you are assured great education and still more. Superlative food, excellent learning, great hosting and memorable pairings of wine. What costs a mighty fee at a restaurant, comes to you at a modest price. Education, interaction with chefs hungry to share, and a place to study wine and pairings, are only a teaser.... The experience you go home with, will give you reason to cook at home, cook with care and invest in your future in special ways. Thinking of spending your dollars wisely, here is your chance to do just that.
The DeGustibus cooking school is located on the 8th floor of Macy's Herald Square on the 7th Avenue side of the building. You can enter the store at 151 West 34th Street and take the passenger elevators to the 8th floor. Located between the ladies coat / bathing suit department and human resources in the employee section of the store.
For reservations, call 212.239.1652 or reserve on line at www.degustibusnyc.com
Why this post? Why now? Because, I realized I had promised Sal my time and presence at DeGusitbus. As the date comes closer, I am shamed into realizing I have done nothing to tell Sal how proud I am of him. I have happily taught with Arlene at the helm, and now I come back with Sal orchestrating and conducting the show. If you want to meet me in NYC, and have wanted to take my classes, please come and attend. Support Sal, support good food and eating and support your quest for bringing better, smarter and healthier flavors onto your own table.
Hemant Mathur and I will be teaching on Monday, March 2 • 5:30-8:00pm. For reservations, call 212.239.1652 or reserve on line at www.degustibusnyc.com
Charlie and I owe our residence in North Country, and buying a farm to three ladies. For Charlie, it was love at first sight for Vermont and Upstate New York when he visited our friend and my literary agent, Angela Miller. It was his baby boom moment as he calls it. He also immediately felt we could create our own world, that would be rich and inspired like that of Anne Willan in France. And I found a way of having chickens, that I have wanted to have as pets forever, and have the eggs Martha Stewart has made famous. At DeGustibus we met the legendary Anne Willan, and she was even more impressive in person. DeGustibus afforded us that dream being made into reality. We had both always wanted to meet Anne. And here we were in NYC, hearing her teach, share and inspire. Thanks Arlene and Sal!
This season, DeGustibus has some wonderful inspiring classes.
Pick from the great choices, take a couple or several of these classes, and I can assure you, your cooking will become more and more natural and your joy at eating at home will be quadrupled.
If this were not enough, Sal is adding John Ochse to his roster of chefs teaching, and together, they are giving parents in NYC a special treat. An affordable choice of classes from an inspired and inspiring teacher. At a time when many parents are worried about being able to afford expensive camps, these two classes will offer you a respite, but one that will leave your young minds inspired to eat better, think about how and what they eat, and even help out with some easy chores around cooking. Does investing in your future sound good right now? Call to Enroll now, since seats are limited.
Little Chefs Cooking Sessions
The De Gustibus Cooking School at Macy’s Herald Square will sponsor a two-part cooking lesson designed for kids 7 to 10 years of age. The classes will be in August 2009. These will be hands-on classes for the kids. The parents/caregivers can relax and enjoy wine and cheese and observe the kids as they prepare food that will be enjoyed by everyone at the end of the class. The classes are:
Pasta Dinner
In this session, kids will learn to make pasta from scratch. They will learn the proper way to break eggs, how to measure and mix ingredients, how to knead dough to the necessary consistency, how to use a pasta machine to roll out and cut the dough, how to cook pasta, and how to make a tomato sauce. Each student will take home pasta dough that they can roll out, cut and prepare for great family meal.
Pizza Dinner Party
In this session, kids will learn the basics of making and baking pizza. They will learn how to measure and mix ingredients, how to know when the dough has reached the proper texture, how to rollout the dough and form a great looking pizza, how to top the pizza, and how to bake a pizza with their favorite toppings. Each student will take home dough that they made in class so they can bake a pizza at home.
Students and caregivers will share in the creations and will take home leftovers and extras to be prepared at a later time. Classes are limited in size so as to engage all the future chefs in each part of the recipe preparation and completion.
Classes will be conducted by John Ochse, an experienced culinary teacher. John is a Culinary Instructor and Demonstration Cook at Williams-Sonoma, Columbus Circle; he teaches an after-school cooking program for high school students at Liberty Leads, sponsored by Bank Street College of Education; he is involved with Days of Taste, a food awareness program geared toward 4th graders and sponsored by Spoons Across America and The American Institute of Wine and Food; he works with C-CAP, a non-profit organization that creates culinary job opportunities and scholarships for financially challenged high school seniors; he teaches cooking classes at the Whole Foods Bowery store; and he conducts private cooking lessons for adults and children through his company @Home CookingNYC.
De Gustibus recognizes the need to involve young people in the cooking process at an early age. It sees this first step as an on-going commitment to teach both young children and teens the culinary arts that will provide future generations with the understanding and skill to prepare fresh, healthy food for themselves and those around them.
Wednesday August 19th 1-3:30PM PASTA DINNER
Wednesday August 26th 1-3:30PM PIZZA DINNER
At DeGustibus, you give yourself and those you care for, a gift that keeps on giving. Is this not how all gifts ought to be? I think so. And education sticks, good meals leave memories, and good teaching instills new values and often reinstates those we already had, but may have wandered away from. Give yourself a chance to learn from reputed names, and even if you take away a couple of skills you thought were too difficult to repeat at home, DeGustibus would have given you more than a restaurant meal can buy. For in our own kitchen, inspired by a class like the ones offered at DeGustibus, we can create incomparable magic, that is ours from beginning to end. And in times of economic stress, we can have this magic be ours, at an affordable price point.
A listing of the classes you can take in the next couple of months:
CRITICS RAVE
Series of 2 $170 or $90 per class if available
Wednesday, February 25 • 5:30-8:00pm
DOMINIQUE CRENN, executive chef of Luce at the InterContinental San Francisco, named chef of the year by John Mariani in Esquire’s Best New Restaurants 2008, prepares elegant signature dishes with a Tuscan-California flair.
Thursday, March 5 • 5:30-8:00pm
MICHAEL SOLOMONOV is the co-owner/executive chef of Zahav of Philadelphia, another Esquire best selection. Formerly of Marigold Kitchen, Michael draws inspiration from his native Israel, providing us with a modern take on traditional Middle Eastern dishes.
FRENCH REVUE
Series of 5 $425 or $90 per class if available
Thursday, February 26 • 5:30-8:00pm
PAUL LIEBRANDT executive chef of the critically acclaimed Corton, is the youngest chef ever to receive three stars by The New York Times when he was at Atlas. Paul will share his modern French fare known for clean, intense flavors.
Wednesday, March 4 • 5:30-8:00pm
ALAIN ALLEGRETTI, owner/executive chef of the two-star Allegretti and formerly of Atelier, transports us to his native Nice, where he will regale us with Mediterranean dishes bursting with flavors from the sun-drenched land and sea.
Monday, May 11 • 5:30-8:00pm
GAVIN KAYSEN is the executive chef of the one-Michelin starred Café Boulud and a 2008 James Beard Award winner. Gavin’s show-stopping, classic French cooking will have you dancing in the aisles.
Tuesday, May 12 • 5:30-8:00pm
DAVID WALTUCK, the owner/executive chef of the esteemed Chanterelle, double James Beard Award winner, and author of the new Chanterelle, delights us with his ad-libbed yet classic French fare tethered to the finest ingredients.
Monday, June 8 • 5:30-8:00pm
FLORA MIKULA, owner/executive chef of Les Saveurs de Flora on the swanky Avenue George V in Paris, returns to cook her distinctive and delicious Provençal dishes.
STAR BILLINGS
Series of 4 $340 or $90 per class if available
Wednesday, March 25 • 5:30-8:00pm
SHEA GALLANTE, executive chef, partner, recipient of one Michelin star and three New York Times stars for Cru, will showcase his modern European dishes that are mouthwatering and pitch-perfect.
Monday, April 27 • 5:30-8:00pm
MICHAEL ANTHONY, executive chef of Gramercy Tavern, received three stars from The New York Times and one Michelin star. Michael will connect us to the farm through his ethereal American cuisine employing locally grown ingredients.
Wednesday, May 6 • 5:30-8:00pm
CRAIG KOKETSU, executive chef of Park Avenue and Quality Meats, presents an enchanting and spring-inspired menu from Park Avenue Spring that mirrors the restaurant’s incarnation for the season.
Wednesday, June 10 • 5:30-8:00pm
DANIEL HUMM, executive chef of the three-star Eleven Madison Park and a 2005 Food & Wine Best New Chef winner, will delve into his extensive global culinary repertoire to present his spin on classic flavor combinations that always delight the palate.
ASIAN ARIAS
Series of 2 $170 or $90 per class if available
Monday, March 2 • 5:30-8:00pm
The irrepressible and irresistible SUVIR SARAN, co-executive chef and co-owner of Dévi with HEMANT MATHUR, and co-author of American Masala, will prepare a vibrant menu promoting the great diversity of the Indian table.
Wednesday, March 11 • 5:30-8:00pm
MICHAEL BAO HUYNH, executive chef of the new Bar Bao, will take us on a virtual culinary tour of Vietnam with his modern take on authentic and fusion dishes from South East Asia.
BARBECUE ON CUE
Series of 2 $170 or $90 per class if available
Tuesday, March 24 • 5:30-8:00pm
ANITA LO, owner/executive chef of bar Q and one-Michelin star Annisa, and Iron Chef winner, will feature her saucy Asian-style barbecue based on her global travels and incredible palate.
Thursday, April 23 • 5:30-8:00pm
ELIZABETH KARMEL is America’s female grilling expert, executive chef of Hill Country, and author of Taming the Flame. She will teach us the techniques of real Texas Hill barbecue, as she reveals her secrets for hot and quick grilling as well as low and slow BBQ.
CHOCOLATE: THE GRAND FINALE
Series of 2 $170 or $90 per class if available
Thursday, March 12 • 5:30-8:00pm
FRANÇOIS PAYARD, owner/executive pastry chef of Payard Patisserie & Bistro, James Beard Award recipient, and author of Chocolate Epiphany, will indulge us with chocolate desserts we dream about.
Wednesday, March 18 • 5:30-8:00pm
JACQUES TORRES, chocolatier, pastry chef extraordinaire, owner of three Jacques Torres Chocolate shops, and author of Jacques Torres’ A Year in Chocolate, returns to dazzle us with his sweet sensations, channeling our inner chocolate.
THE BRASSERIE & BISTRO SCENE
Series of 4 $340 or $90 per class if available
Tuesday, March 10 • 5:30-8:00pm
DANIEL ANGERER, executive chef and co-owner of the very cool Klee Brasserie, will give a new twist on classic Austrian fare that is vibrant, delicious, and good for us.
Thursday, March 19 • 5:30-8:00pm
NICOLAS CANTREL, executive chef of the elegant Bagatelle, has worked with Alain Ducasse and Daniel Boulud. Nicolas will showcase his bistro dishes steeped in Provençal classics redolent of flavors from the sunny South of France.
Thursday, May 7 • 5:30-8:00pm
GORDON HAMERSLEY, owner/executive chef of Hamersley’s Bistro of Boston and author of Bistro Cooking at Home, returns to demonstrate French-inspired dishes prepared with bold New England ingredients that are deceptively complex.
Tuesday, May 19 • 5:30-8:00pm
MARC MURPHY is the executive chef and co-owner of Landmarc in Tribeca and Time Warner Center, as well as Ditch Plains in the West Village. Along with his chef de cuisine, FRANK PROTO, Marc will entertain us with contemporary French bistro fare punctuated with Italian verve.
ITALIAN VIRTUOSOS
Series of 5 $425 or $90 per class if available
Monday, March 23 • 5:30-8:00pm
SCOTT & HEATHER FRATANGELO, executive chef and pastry chef, respectively, of the little gem called Spigolo, will prepare an inspiring and mouth-watering Italian feast that is sure to be a crowd pleaser.
Thursday, March 26 • 5:30-8:00pm
ODETTE FADA, executive chef of the timeless, yet always fresh San Domenico, presents her trademark Italian regional dishes known for their simplicity, elegance and lusciousness.
Monday, April 6 • 5:30-8:00pm
FORTUNATO NICOTRA, executive chef of the celebrated three-star Felidia, composes an operatic menu from various regions of Italy, ensuring a standing ovation from all of us.
Thursday, April 16 • 5:30-8:00pm
MISSY ROBBINS, executive chef of both A Voce restaurants in New York and former chef of Spiaggia in Chicago, places her spotlight on the simple pleasures of regionally-inspired Italian cuisine, certain to bring down the house.
Thursday, May 28 • 5:30-8:00pm
TONY LIU, the talented executive chef of Keith McNally’s rustic trattoria, Morandi, and formerly of August, cooks zesty ingredient-driven Italian regional fare reminiscent of the Italian countryside.
KOSHER CADENCE
Series of 2 $170 or $90 per class if available. All food will be strictly kosher
Tuesday, May 5 • 1:00-3:30pm
Join MIKE GERSHKOVICH, owner/ executive chef of Mike’s Bistro, as he demonstrates essential cooking techniques that he will bring to his newest culinary venture, Mike’s Italian Kitchen, which focuses on an exciting all-dairy Italian menu.
Tuesday, May 26 • 1:00-3:30pm
JEFF NATHAN, executive chef of Abigael’s on Broadway, author of Jeff Nathan’s Family Suppers, and chef-host of public television’s New Jewish Cuisine, brings globally eclectic modern kosher fare that is always sophisticated and presented to perfection.
FISH FOLLIES
Series of 2 $170 or $90 per class if available
Wednesday, April 1 • 5:30-8:00pm
REBECCA CHARLES, owner/executive chef of Pearl Oyster Bar and author of Lobster Rolls & Blueberry Pie, performs a seafood serenade and brings us a sliver of Maine with her exceptional New England beach food.
Wednesday, May 13 • 5:30-8:00pm
BEN POLLINGER, executive chef of the three-star Oceana, and recipient of a coveted Michelin star, artfully connects the sea with the earth, pairing pristine seafood with seasonal produce to create sublime dishes.
NEW SHOW STOPPERS
Series of 5 $425 or $90 per class if available
Monday, March 9 • 5:30-8:00pm
JASON NERONI, executive chef of the much-anticipated 10 Downing and formerly of 71 Clinton Fresh Food, will regale us with his evocative dishes that are delightfully inventive and thoroughly satisfying.
Monday, March 16 • 5:30-8:00pm
James Beard Award winner PATRICK CONNOLLY is the executive chef of bobo and formerly of Radius in Boston. Patrick will execute a flawless modern French menu based on his fierce commitment to using ingredients from local purveyors.
Thursday, April 2 • 5:30-8:00pm
BRIAN BISTRONG, co-owner/executive chef of Braeburn, and formerly of The Harrison, will delight us with his American bistro menu using vegetables from his own garden to create the ultimate in comfort food.
Wednesday, May 27 • 5:30-8:00pm
MARC FORGIONE, executive chef and co-owner of Marc Forgione, and formerly of the BLT Restaurant Group, forges ahead with straightforward American style cuisine, centering on bold flavors and imaginative touches.
Thursday, June 11 • 5:30-8:00pm
James Beard Award winner JÖEL ANTUNÈS is executive chef of the newly re-opened Oak Room at The Plaza Hotel. Jöel will prepare a New American menu with French flairs, rendering a delightful combination for the discerning palate.
SEASONAL SYMPHONY
Series of 3 $255 or $90 per class if available
Tuesday, April 7 • 5:30-8:00pm
BRADFORD THOMPSON, executive chef of Lever House and James Beard Award winner, delivers alluring modern American cooking influenced by his New England upbringing and Southwestern subtlety.
Tuesday, April 14 • 5:30-8:00pm
ALEX GUARNASCHELLI is the executive chef of the chic Butter, as well as the host of Food Network’s The Cooking Loft. Alex returns to compose an irresistible green-market inspired menu, blended with her infectious charm and enthusiasm.
Monday, June 1 • 5:30-8:00pm
SAUL BOLTON, owner/executive chef of Brooklyn’s Saul, recipient of a coveted Michelin star, and formerly of Le Bernardin and Bouley, brings warmth and sophistication with his French-influenced, American bistro fare.
STANDING ROOM ONLY
Single class $90
Tuesday, March 31 • 5:30-8:00pm
RACHAEL RAY is the super-star host of The Rachael Ray Show, founder of Every Day with Rachael Ray and author of a dozen books including her most recent, Rachael Ray’s Big Orange Book. Rachael returns for an encore performance to share her down-to-earth, sensible cooking and entertaining.
LOCAVORE IMPROVISATIONS
Series of 5 $425 or $90 per class if available
Monday, March 30 • 5:30-8:00pm
ALEXANDRA RAIJ, co-owner and co-chef with her husband Eder Montero of the new Txkito, and formerly of Tia Pol and El Quinto Pino, teaches us how to use local ingredients to prepare an authentic array of Spanish dishes.
Tuesday, April 21 • 5:30-8:00pm
MICHEL NISCHAN is the owner/chef of Dressing Room: A Homegrown Restaurant in Westport, CT, a TV personality, and James Beard Award winning author for his book Taste Pure & Simple. Michel will deliver a grand performance with his regional American heirloom cuisine.
Wednesday, April 29 • 5:30-8:00pm
JASON ROBINSON, executive chef of The Inn at Dos Brisas in Washington, Texas, a Relais & Chateaux, was recently accorded Grand Chef status. He is dedicated to the farm-to-table movement, creating amazing dishes with produce from The Inn’s organic gardens.
Wednesday, May 20 • 5:30-8:00pm
PETER HOFFMAN, owner/executive chef of Savoy and co-owner of Back Forty, builds relationships directly with farmers. Peter will share the stage with Michael Yezzi and Jennifer Small of Flying Pigs Farm, demonstrating how to use different cuts of heritage breed pigs to prepare a delicious tasting of incomparable pork.
Wednesday, June 17 • 5:30-8:00pm
APRIL BLOOMFIELD is the executive chef and co-owner of the one-Michelin star The Spotted Pig and the brand new The John Dory, with SARA OCHS as chef de cuisine. In unison, they present The Spotted Pig’s uncomplicated gastropub food and The John Dory’s English-inspired seafood, crafting a fabulous surf and turf feast.
RARE EVENTS
Series of 3 $255 or $90 per class if available
Wednesday, April 15 • 5:30-8:00pm
BRETT McKEE, a culinary legend in Charleston, South Carolina, is the executive chef and co-owner of Oak Steakhouse. Brett weaves Italian flavors into classic steakhouse fare, offering a bit of la dolce vita to his menu.
Tuesday, April 28 • 5:30-8:00pm
GEORGE FAISON and MARC SARRAZIN, partners of DeBRAGGA.COM, have supplied the best chefs in town with their superlative meats. We will hear their insights on today’s hottest meat trends and issues, tasting best-in-class beef, luscious lamb, and prized pork along the way.
Thursday, June 4 • 5:30-8:00pm
CHRIS LIM, chef de cuisine of BLT Steak, interprets Laurent Tourondel’s vision of an American steakhouse, teaching us the best way to prepare beef along with some knockout sides.
COMFORTABLE &
COSMOPOLITAN PREVIEWS
Series of 3 $255 or $90 per class if available
Thursday, April 30 • 5:30-8:00pm
MIKE PRICE, executive chef/co-owner of the rocking Market Table, formerly of The Mermaid Inn, never fails to delight us with his market-driven products that are always fresh and simply prepared, but with a priceless twist.
Tuesday, June 2 • 5:30-8:00pm
JOEY CAMPANARO, co-owner/executive chef of the monster hit, The Little Owl, and co-owner of Market Table, will create Mediterranean-influenced New-American dishes that have made his restaurant very popular with New Yorkers and critics alike.
Wednesday, June 3 • 5:30-8:00pm
JOSH EDEN, executive chef/partner of Shorty’s. 32 and formerly of several Jean-Georges Vongerichten restaurants, cooks classy comfort New-American cuisine based on the freshest of ingredients, always seasoned to perfection.
A MEDLEY OF FLAVORS
Series of 5 $425 or $90 per class if available
Wednesday, April 22 • 5:30-8:00pm
SARA JENKINS, owner/executive chef of Porchetta, and author of Olives & Oranges, prepares a Mediterranean menu filled with the ingredients and flavors of the aromatic region.
Monday, May 4 • 5:30-8:00pm
MICHELLE BERNSTEIN, owner/executive chef of Michy’s in Miami, James Beard Award winner, and author of Cuisine a Latina, honors her Latin heritage while infusing her delectable dishes with Italian, Spanish, and Southern accents.
Thursday, May 14 • 5:30-8:00pm
WESLEY GENOVART, executive chef of Degustation and formerly of Perry Street, takes his cues from his Spanish upbringing, creating unique interpretations of small plates and employing bold flavors with precision.
Monday, June 15 • 5:30-8:00pm
BRAD FARMERIE, executive chef of the one-Michelin star Public and the hot new Double Crown, melds Australian and New Zealand ingredients with influences from around the world to create a fusion of incredibly savory dishes.
Tuesday, June 16 • 5:30-8:00pm
CHRIS SANTOS, executive chef of The Stanton Social and formerly of Suba, features lively-flavored small plates that draw from the culinary traditions of the eclectic ethnicities of the Lower East Side.
MOLECULAR GASTRONOMY
ON CENTER STAGE
Single class $90
Monday, May, 18 • 5:30-8:00pm
NILS NORÉN is the VP of Culinary Arts at The French Culinary Institute and The Italian Culinary Academy. DAVE ARNOLD is the Director of The French Culinary Institute’s Culinary Technology Department. Dave’s high-tech cooking skills, combined with Nils’s superb classic cooking, will yield an evening of haute, technologically-inspired delights.
BACKSTAGE PASS:
ON LOCATION HANDS-ON COOKING
$235 per class, limited enrollment
All classes include a spectacular seated lunch with paired wines
Saturday, March 14 • 9:30am-1:30pm
MARTIN BROCK, executive chef of the new Atria, formerly Grayz, will offer us a sneak preview of his inventive contemporary menu.
Saturday, March 28 • 9:30am-1:30pm
BRAD STEELMAN, executive chef of the magical The River Café under the Brooklyn Bridge, creates an unparalleled contemporary American menu.
Saturday, April 4 • 9:30am-1:30pm
JASON WEINER, executive chef and co-owner of Almond in Bridgehampton and Manhattan, recreates true Parisian food a la Almond.
Saturday, April 25 • 9:30am-1:30pm
JONATHAN WAXMAN, a culinary legend and owner/executive chef of Barbuto, shares his Italian-inspired, market-based cuisine with us.
Saturday, May 9 • 9:30am-1:30pm
CHRISTOPHER HARKNESS, executive chef of Great Performances catering company, presents a great entertaining menu just in time for al fresco summer dining.
Saturday, June 13 • 9:30am-1:30pm
LON SYMENSMA, executive chef of the swanky Buddakan, wows us with an evocative and evolving Asian menu.
SATURDAY WINE INTERLUDES
$95 per class. All classes will include flights of wine with savory small plates
Saturday, March 7 • 1:00-4:00pm
STUNT DOUBLES
MICHAEL GREEN, Gourmet’s Wine and Spirits Consultant and the owner of Liquid Assets, will guide us through his favorite 14-karat wines for under $20 a bottle and their expensive counterpart. He will teach us how to spot wines that are heavy on flavor and light on the wallet, then reveal the original wine and its lesser priced “stunt double”.
Saturday, April 18 • 1:00-4:00pm
SPANISH WINE: THE GREAT INFLUENCER
Join ROGER KUGLER, sommelier and general manager of the hot-spot restaurant Suba and wine director of Boqueria, as we taste an incredible range of Spanish wines and discover why Spain has been leading and influencing wine styles worldwide for millennia.
Saturday, May 2 • 1:00-4:00pm
SUPER-TUSCAN SENSATIONS
CRISTINA MARIANI-MAY, proprietor of Tuscany’s acclaimed Castello Banfi estate, will conduct a tasting of superlative wines from her family’s property in Montalcino. Learn why Tuscany’s most celebrated wines are embraced by wine aficionados worldwide.
Saturday, May 16 • 1:00-4:00pm
UNDER THE SICILIAN SUN
ANTHONY GIGLIO, renowned author, sommelier and educator, returns to conduct a viticultural tour of the best wines in Sicily, from Insolia to Nero d’Avola, sharing hilarious family stories and recipe tips from his famiglia along the way.
Saturday, May 30 • 1:00-4:00pm
WASHINGTON STATE’S GREAT REDS
RAY ISLE, Food & Wine Deputy Wine Editor, will explore the great red wines of Washington State, where regions like Walla Walla and Red Mountain have begun to rival Napa and Sonoma as world-class sources for stunning Cabernets, Syrahs and Merlots.
Saturday, June 6 • 1:00-4:00pm
OLD WORLD vs. NEW WORLD
TROY WEISSMANN, brilliant sommelier of South Gate, will conduct a comparative tasting of old and new world wines as we taste six grape varieties from both hemispheres. By learning about varietal typicity, we will know what style wine we prefer and why.
CUT
$135 per class, limited enrollment
Saturday, March 21 • 1:00-4:00pm
MARC BAUER, master chef, roundsman, and teacher extraordinaire at The French Culinary Institute, returns to demonstrate the principles of slicing, dicing, mincing, and so much more. Choosing and caring for your knives will also be addressed.
Tuesday, June 9 • 1:00-4:00pm
JEFFREY ELLIOT is the National Manager of Culinary Relations for Zwilling JA Henckels. Jeffrey will teach the essential techniques of knife skills necessary for the home cook. Kosher food will be served.
Knives Provided by Zwilling JA Henckels
For reservations, call 212.239.1652 or reserve on line at www.degustibusnyc.com
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