Agenda: Intensive Cooking Classes, Labor Day BBQ, and Hungarian Wine
COMING UP
New Recreational Courses
The International Culinary Center
(462 Broadway) is launching a series of new intensive recreational courses, which start in October. The single
session classes are available for many different skill levels and age groups. Some of the new courses include, "Food Technology for
the Home Cook," "The Secrets of Spices," and "Chocolate Treats &
Truffles." Prices range from $150 to $395 per session. For more
information, visit the Center's site, or call 888.90.TASTE (888.908.2783.
Chef Fergus Henderson on British Cuisine
"I once had a strange moment in Rome. There were these young, groovy things, and I discussed a chicory with them. They were proudly saying it was a Roman chicory. I feel that in London, no one discusses the perfect London cabbage with me, especially if they're groovy and young."
Bag Your Bread
Out with the bread basket, in with the bag. The 100% cotton Stelton Bread Bag can be folded down to serve small breads and pastries or unfolded to serve baguettes. Magnets in the rim allow you to close the bag and keep fresh bread warm. $35 in a choice of five colors at Plastica. [Via Outblush]
MarketWatch Moment: Shoplifters Beware
MarketWatch Moment: Shoplifters Beware, added to the MarketWatch Photo Pool by Flickr users brian & kristen.
Tools for Living
The New York Times reports that modern furniture retailer Design Within Reach will be opening a housewares store, DWR: Tools for Living, in SoHo this fall. From the DWR website, clockwise from top: "tiffin" lunch tins, cedar sake bottle and cup, stoneware herb pot, and water-filtering pitcher. The shop will open on September 19 at 142 Wooster Street. A second store is slated to open on Octpber 2 in Santa Monica, California.
Agenda: Cooking With Nitrogen, Haute BBQ, and a Chocolatey Happy Hour
FEATURED EVENT
Cooking with Liquid Nitrogen
Astor Center
(399 Lafayette Avenue) presents, "Chilling Out with Liquid Nitrogen,"
hosted by Aki Kamozawa and H. Alexander Talbot of the culinary blog Ideas in Food.
Liquid nitrogen has gained much popularity for its
innovative use in making instant ice creams, creating innovative twists on
cocktails, and cryo-blanching. Discover these techniques and more while tasting some samples of chem-lab cuisine. The class will take place on
Tuesday, August 26th, from 6:30 p.m. to 9:30 p.m. Tickets: $125/person.
Great Moments in Grilling: Mexican Roadside Chicken
I've never been to Mexico, so I haven't had the chance to pull over and taste a roadside "Sinaloa"-style chicken, but thanks to Rick Bayless, I've mastered grilling a beautifully blackened, spicy, smokey, and succulent bird in my backyard, well north of the border. This easy, delicious dish has become a summer standby.
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Origami Napkins
Origami Napkins feature hand-printed how-to-fold instructions on each napkin to create a snail, swan (above), carrot, and sailboat. $35 for a set of four at Uncommon Goods.
Agenda: BBQ U., Patsy's 75th, and Top Chef: The Class
FEATURED EVENT
BBQ Pitmaster University
Joe Mizrahi of Smokin’ Joe’s True-Blue Texas Barbecue in Staten Island will lead a course on barbeque essentials, from spices, rubs, and sauces to BBQ fuels and even how to properly hold cooked BBQ. Naturally, at the end of the day, a BBQ dinner will be served. The class will take place on Saturday, August 16th, from 11:00 a.m. to 4:00 p.m. at Historic Richmond Town, 441 Clarke Avenue, Staten Island. $75/person, reservations required (718.351.1611, ext 245).
