Matthew Tilden, mastermind of SCRATCHbread (www.scratchbread.com) will lead this class on perfecting focaccia. You will learn how to make the dough from scratch, and discuss different toppings and finishing touches. Everyone will participate.

You are not required to bring anything with you.
Duration: about two hours.
Brooklyn Brewery Beer pairing will be provided.

Peter Droste of Caffeine Fix, LLC will demonstrate the process behind extracting any desired flavor or aroma into liquid form. Students will observe the basic methods and science of making bitters; a few classic syrups, like orgeat and vanilla; and will broach the subjects of iced tea and coffee, and mulling cider/wine as they relate to this slower style of brew. Cocktails will be served that showcase the flavors and aromas that bitters and handcrafted syrups can lend to a proper cocktail. Students will leave with a small sample of bitters, a few recipes to get them started, and a killer buzz.

You are not required to bring anything with you.
Duration: about two hours.
Must be 21 years of age.

Join Chef Rienne Martinez to learn all about what to do with great fish to make it last longer. Preserved fish has been a staple of pantries around the world for centuries and this class will cover several different curing methods, including smoking. You need very little specialized equipment to make great cured fish at home. In class we will sample several different types of cured fish, demonstrate curing techniques from longer (gravlox) to faster (quick cured mackerel) and have some stovetop smoked salmon fettuccine for dinner.

You are not required to bring anything with you.
Duration: about two hours.
Wine Pairing will be provided courtesy of Vine Wine. www.vine-wine.com

The New Brooklyn Cookbook, available October 5 from Harper Collins, presents iconic recipes, stories and photos from Brooklyn's greatest new restaurants. The Brooklyn Kitchen, North Brooklyn's leading hub of home culinary exploration, is the best place to learn how to make restaurant dishes in cramped apartment kitchens.

Join us as we speak with the chefs, farmers, kimchi makers and beer brewers who make this borough delicious! Panel discussion to include Sean Rembold of Marlow & Sons, Frank Castronovo of Frankies Spuntino, Tom Kearney of Farm on Adderley, and Kheedim Oh of Mama Oh's Kimchee.
Admission includes an early release copy of the book ($40), tastes from Brooklyn's greatest restaurants, and beer from Sixpoint Craft Ales.

Cathy Erway, blogger of Not Eating Out in New York and author of The Art of Eating In will teach students how to make miso soup and maki rolls with whatever you've got on hand. It's a fun, fast way to use up leftovers. It only takes a rolling mat and some seaweed to get cracking on your own maki roll combinations, and we'll be making some creative ones in this class, like the BLT roll, and the lobster roll roll.
Students will get hands on practice rolling up (and enjoying) their own concoctions.

Duration: about 2 hours
You are not required to bring anything with you.

Join Matthew Tilden of SCRATCHbread (www.scratchbread.com) for an an ice cream class. He will go over simple techniques for ingredient-driven milk-based desserts, utilizing Greenmarket fruits and locally sourced milk.

Duration: about two hours.
Students are not required to bring anything with them.

Educated Eater Panel:
Regional Processing from Strawberry Fields to Strawberry Jam
The Brooklyn Kitchen
100 Frost St.
Tickets, $45
The next installment of our Educated Eater series will address the challenges that face regional farmers interested in turning their excess crops into value-added products (like salsa, jams, condiments, etc) and small food companies looking to work with farms to source local ingredients. Listen to our esteemed panel of Greenmarket participants and peers as they explore the issues that processing presents, as well as some of the innovative projects that are being designed to overcome the challenges at hand. The discussion will be followed by a jam-making demo with Beth Linskey and Liz Beals of Greenmarket's Beth's Farm Kitchen. Each audience member will go home with a jar of Beth's locally sourced preserves.

Grains and Legumes, staples of the entire world. They dry and store for a good long time, but how do you get the most out of beans, lentils, kasha and more? Chef Rienne Martinez will lead this class on how to soak, cook and prepeare beans, lentils and interesting grains. Legumes and grains offer an economical, healthy and elegant addition to any cooking style. In class we will will make a fall Quinoa salad, mushroom lentil cakes and smokey white beans with rosemary. This class will demo a Fagor pressure cooker and how easy and fast it is to make great grains at home. This class is vegetarian friendly

Duration: about two hours.
Students are not required to bring anything with them.

Brooklyn Brewery Beer pairing will be provided. www.brooklynbrewery.com

Ever wanted to brew your own beer at home? From malt, to tools, to yeast, our home-brewer extraordinaire, Dan Pizzillo, will go through all the steps necessary to create a delicious batch of beer at home. Come prepared with all your beer-related questions. Each student will go home with a few bottles of Home brew, and a beer brewing starter kit (an $80 value, complete with a 6.5 gallon fermenter, and 6.5 gallon bottling bucket with spigot, as well as cleanser, siphon and bottling set-up, capper, and much more)!


Class duration: 2 hours
You are not required to bring anything with you.

Our fabulous butchers will take you 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.

Each attendee will receive a $20 credit to our butcher shop, the Meat Hook. This will be a demonstration with ample time for questions but will not be hands on.

Stir-Frying Demystified with Chef Kian Lam Kho
This class will teach you how to make an authentic Chinese stir-fry as taught by a master Chinese chef. Stir-frying lets you create a multitude of delicious, healthy and unique single dish Chinese meals in your home in minutes. Learn how to select and season a wok and develop good knife skills. Learn to identify a wide variety of Chinese vegetables, and match them with different meats and sauces. With a wide range of ingredients and three different stir-fry techniques to choose from you can make a huge variety of dishes after just one class.

You are not required to bring anything with you.
Duration: about two hours.

Brooklyn Brewery Beer pairing will be provided. www.brooklynbrewery.com

Join Chef Kat Randazzo for a class about meal planning and cooking for a whole week's worth of meals in just one or two sessions. This class will give you the basic ideas on how to plan your cooking, not only for what you're having for dinner, but what's for lunch the next day, and more lunches and dinners to come.

You are not required to bring anything with you.
Duration: about two hours.

Brooklyn Brewery Beer pairing will be provided. www.brooklynbrewery.com