Class size is limited, please be sure to make your reservation. We ask that students prepay for classes so that we can be sure to have enough people to make it worthwhile for the chefs. If the class is cancelled for any reason we will let you know immediately.
6:30PM
Join Benjamin Van Leeuwen from Van Leeuwen Ice Cream. The class will cover the basics of making a custard, ovverun, eggs, butterfat and stabilizers, as well as all of the chemistry involved in ice cream making. Different styles of ice cream will also be discussed. Possible flavors to be made in class include port and fig, goat cheese blackberry, and chocolate.
Join Chef Elise Maiberger as she demonstrates how to make the most popular drink in town...KOMBUCHA! Students will learn the history of the beverage, its health benefits, and will take their own batch home. Class will run 1.5 hrs.
Join Chef Steve DeAngelis as he takes us through various ways to preserve all the delicious summer produce. Students will learn proper jarring techniques, how to make jams, and take home their own jar of preserves home. Class will run for 90 minutes.
Join Chef Brendan McDermott as he explains the finer points of knife use, care, and SAFETY! This hands-on class for up to 8 people will help students gain comfort and keep fingers!
We have the Knife Skills Class every month, so if you can't make it to this one, there's always another around the corner.
BYOK (Bring Your Own Knife)
with co-owner Harry Rosenblum
Harry will take the class through what it takees to make some killer pie. The crust is the key and this hands on class will cover how to make a foolproof fresh crust for Sweet and Savory pies.
The filling will depend on what is fresh at the farmer's market the previous Saturday. Every participant will receive a small pie to take home.
BRING YOUR OWN ROLLING PIN
with Chef Matt Greco
Chef Matt Greco will go over the basics of turning Tuesday's fresh-butchered Berkshire pork into delicious links. Participants can expect about a pound of finished sausage from this hands-on class.
Couples are welcome, but a date is not required.
with Tom Mylan
Butcher Tom Mylan (Marlow and sons/Diner/Bonita) will take us through how to cut up a half a pig, while explaining where common and some uncommon cuts come from on the animal.
We will be using a farm-raised pig from Fleisher's meats in Kingston, NY.
6:30PM (approx 90min lecture and demo)
$75
with Tom Mylan
Our resident butcher and Meat Guy, Tom Mylan will show us 4 ways to cut up a chicken. We will also take a look at the differences between factory farmed, organic and fresh killed (not in the store) birds.
Then we'll cook some! Under a brick and otherwise.
with Tom Mylan
Continuing our Meat on Tuesdays series butcher Tom Mylan (Marlow and sons/Diner/Bonita) will take us through how to cut up a WHOLE Lamb (a mutton really), while explaining where common and some uncommon cuts come from on the animal.
We will be using a farm-raised lamb from Fleisher's meats in Kingston, NY.
6:30PM (approx 90min lecture and demo)
$100
