What makes A Voce’s ragu unforgettable, and what are the secret ingredients in Francois Payard’s family recipes? Guests will learn these answers, among other cooking tips and secrets from top chefs, at the fourth annual New York Culinary Experience. Taking place at the International Culinary Center in Manhattan on April 28 and 29, the $1,395 two-day event brings together 30 prominent chefs for hands-on cooking experiences.
Dan Kluger of ABC Kitchen, for instance, will lead a class on making handmade mozzarella, pickles, and sausage; chef Rebecca Charles will demonstrate how to prepare oysters like the ones she made famous at Pearl Oyster Bar; and Jean-Georges Vongerichten will teach a unique course on how to use chilies—both mild and hot—in an appetizer, a fish dish, a meat dish, and a dessert. There also will be an auction of a three-night getaway and dinner for two at bed-and-breakfast and Michelin-starred restaurant Maison Bru in Eygalières, France, with a cooking lesson from restaurant owner and chef Wout Bru, a private tour of a nearby olive grove and vineyard, and more.
Tickets to the New York Culinary Experience include all classes, breakfast, lunch, and a cocktail reception each day. A portion of the proceeds goes toward scholarships for culinary students. Tickets are numbered, so get them before they sell out. (646.314.4413, nyce.nymag.com)
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