Classes
Classes at The Brooklyn Kitchen are taught by professional chefs in our in-store kitchen several nights a week. From basic knife skills to pig butchering to homemade seitan, jam, ice cream and pickles, The Kitchen has a class for everyone.
CANCELLATION POLICY: We offer a full refund if cancellation is made at least 48 hours before class time. We will honor a credit for a later class if cancellation is made 24 hours before the class. Unfortunately, to be fair to wait-listed students and the instructor, we cannot issue credits or refunds on the day of the class.
Total Products in Classes: 4
All about kombucha, with Chef Elise Maiberger 1/29, 6:30pmJoin 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. and begin @ 6:30pm.
Fundamentals of Basic Sauces Tuesday 1/20Basic foundation sauces for better cooking! Chef Brendan McDermott will lead an interactive demo on the simple steps to consistent sauces, including a review of mother sauces, and a demonstration of some quick pan sauces.
Class starts at 6:30, bring your own whisk!
1/8 Kimchi and Lacto-fermentation (Thursday) 6:30pmLed by Chris Rayman (former chef at RebootNYC) with Natalie Ariella this class will cover the basic technique and logic of vegetable lacto-fermentation, a natural process of pickling, exemplified in the production of a batch of Kimchi. It will also teach brining, a form of pickling, and students will take home a batch of vegetables they prepare in class.
Led by Chris Rayman (former chef at RebootNYC) and Natalie Ariella this class will cover the basic technique of making an almond/sesame yogurt, using natural lacto-fermentation. It will also teach the making of almond/seed cheese using miso.
Each participant will take home a portion of the almond/seed cheese to ferment at home.
