EDUCATE YOUR PALATE: FOOD AND WINE COURSES AT NYU

NYU’s School of Continuing and Professional Blending Innovation and Tradition: Modern Manners for Today’s World Old and New World Wine Regions X37.9030/$275 Studies and the James Beard Foundation X37.9016/$275 M Sec. 1: Mon. 6.30–8.30 p.m., Sept. 25– proudly announce an educational partnership. S Sec. 1: Thurs. 6.30–8.30 p.m., Sept. 21– Nov. 6 (6 sessions). June Weir, former vice Renowned for his culinary skill and celebrated Oct. 19 (5 sessions). Tyler Colman, scholar president/fashion editor, Woman’s Wear Daily for his passion to educate Americans about fine and writer on the wine industry in the U.S. and and W Magazine. France; former instructor, University of Chicago. food, James Beard left a legacy that we are Are manners a lost art, a thing of the past? Today’s technology-based busy world proud to honor. The James Beard House and The wines of Bordeaux and the Rhone are well known, but why are the wines of seems to encourage rude and aggressive Foundation celebrate the art and pleasure of Ribera del Duero in Spain, Austria, and behavior, and often we’re tempted to re- fine food and wine. Slovenia less so? Discover why wines spond in kind. Intrusive cell phone conver- from some regions win acclaim while oth- sations, the slurping of soup by dinner guests, the special gift that goes unac- Founded in 1986 by friends and colleagues of ers lag behind. The story behind the bottle reveals a potent blend of reasons why knowledged—all indicate that manners are the late James Beard, “the father of American some succeed and others fail, such as soil spiraling downward. Make your daily life gastronomy,” the Foundation celebrates the world’s culinary masters by pro- and microclimate (the notion of terroir), more pleasurable and civilized by discov- the historical interplay wine has with vari- ering how to revive the art of common viding a range of events and celebrations which honor their creations. ous governments and societies, and mar- courtesy—both personally and profession- keting. Then, we turn our attention to new ally. Past guest speakers and instructors SCPS’ 70 years of experience in continuing education, coupled with the James wine regions and focus on wine production have been Alex Von Bidder, managing Beard Foundation’s promotion of excellence in education and all aspects of the in Mendoza, Washington State, and South partner of the Four Seasons Restaurant, Africa. Wine tastings follow the class and Kitty Carlisle Hart, noted celebrity.§ culinary arts, has resulted in extraordinary offerings exclusively designed for discussions.§

our students. James Beard once said, “Food is our common ground, a universal W Behind the Scenes at Butter E N

W Seven Wines to Devastate Your Friends X37.9022/$125 experience.” SCPS and the James Beard Foundation offer these unique expe- E N X37.9017/$90 riences to you. Bon appétit! Sec. 1: Thurs. 11 a.m.–2 p.m., Sept. 28. S Sec. 1: Tues. 7.30–9.30 p.m., Dec. 5. Meets at Butter restaurant, 415 Lafayette St. Mark Oldman, wine writer, speaker, and (bet. Astor Pl. and E. 4th St.). Alexandra educator. Guarnaschelli, executive chef, Butter. The James Beard House: Becoming a Wine Expert: Mired in a Merlot morass? Caught in the What goes on behind the scenes at An Insider’s Tour and The Essentials of Wine Tasting Chardonnay shuffle? Are you overwhelmed ’s dining hotspots? Find out Dining Experience X37.9006/$375 but intrigued by the vast selection of wines? when Chef Alexandra Guarnaschelli hosts Mark Oldman, wine expert and author of an afternoon at Butter, the ambitious NoHo X37.9001/$200 H Sec. 1: Thurs. 6.30–8.30 p.m., Nov. 2– Oldman’s Guide to Outsmarting Wine, of- restaurant where fashionable food lovers Dec. 14 (6 sessions). Tyler Colman, scholar Sec. 1: Tues. 6.30–10 p.m., Oct. 10. fers tips to build your confidence. Oldman gather to experience her seasonal, market- and writer on the wine industry in the U.S. and Meets at James Beard House, 167 W.12th St. introduces you to seven insider wines driven menu. Guarnaschelli, who honed France; former instructor, University of Chicago. Belmont Freeman, principal, award-winning guaranteed to dazzle even your most her craft in Michelin-starred restaurants in firm Belmont Freeman Architects; and With wine, we often rely on experts— knowledgeable friends, and shares wine France and , answers questions Don Pintabona, chef, Dani. some we agree with more than others. We purchasing techniques just in time for the about the exciting, rewarding, and often James Beard cooked here, as have some of consider the opinions of several powerful holiday season.§ chaotic nature of restaurant life. Students the world’s most celebrated chefs. Beard wine critics and learn to develop our own tour the restaurant, observe cooking House architect Belmont Freeman leads a independent criteria and descriptive lan- Born in Bubbles demonstrations, and feast on a lunch pre- pre-dinner tour of the 1844 townhouse, guage. The merits of each critic’s approach X37.9005/$100 pared by Chef Guarnaschelli, paired with are discussed and wines from around the biodynamic wines from France and North America’s only historical culinary H Sec. 1: Wed. 6.30–8.30 p.m., Oct. 18. world are tasted in a ‘blind’ format to form .§ center. Students then experience a classic Rosemary Zraly, president/founder, independent opinions. Critics included for Beard house evening, with a superlative Champagne Communications. dinner served in the Beard boardroom, pre- review are: Robert Parker, Wine Spectator W Behind the Scenes at Blue Hill E pared by chef Don Pintabona of the new and “Wines of the Times,” New York Author, lecturer, and frequent radio and N X37.9024/$125 restaurant, Dani. Each Times; Dorothy J. Gaiter and John Brecher, television guest Rosemary Zraly (also Sec. 1: Tues. 12–3 p.m., Oct. 24. Meets course is matched with Chef Pintabona’s Wall Street Journal; Jancis Robinson, known as “the champagne lady”) is the at Blue Hill restaurant, 75 Washington Pl. wine selections.§ Decanter; as well as bloggers and Web go-to girl when it comes to all manner of (between Washington Square West and critics. Sharpen critical skills with bubbly. This effervescent class explores Sixth Ave.) weekly tastings.§ the difference between champagne and sparkling wine, with a tasting session of Tucked away off Washington Square, Blue sparkling wines from Argentina, California, Hill restaurant provides a country-in-the- and France to see how the New World city dining experience that offers a fresh For more information or to sparklers stack up against the original. take on seasonal cuisine. Dan Barber, the register, call (212) 998-7171 Students sample a tasting of foods pro- award-winning chef and co-owner of Blue vided by NYU’s Torch Club executive Hill and Blue Hill at Stone Barns in or visit scps.nyu.edu. chef, designed to complement the wines, Westchester, creates a menu that features and leave with Zraly’s insider tips for get- farm-fresh ingredients. This educational ting the best prices on this most luxurious class includes a delicious multicourse of wines, plus a copy of her book lunch paired with select wines. The staff Champagne Uncorked!§ of Blue Hill also discusses the restaurant’s underlying philosophy.§ H NYU Torch Club, 18 Waverly Place. M Meets at NYU Midtown Center, 11 W. 42nd St. S Meets in the Washington Square, Cooper Square, Union Square vicinity. § No discounts apply to this course. W W W W Dining at the White House: Feeding Desire: Design and the Tools The Spirits Series East Village Food and Walking Tour E E E E N N N N Tastings and Tales of the Table at the Cooper-Hewitt X37.9025/$375 X37.9028/$80 X37.9019/$125 National Design Museum H Sec. 1: Mon. 6.30–8.30 p.m., Oct. 30– Sec. 1: Wed. 10 a.m.–1 p.m., Oct. 11. H Sec. 1: Wed. 6.30–8.30 p.m., Nov. 1. X37.9021/$75 Nov. 27 (5 sessions). Jared Brown and Meets in front of 48 Cooper Square. Walter Scheib, former White House executive Sec. 1: Fri. 3–5 p.m., Sept. 8. Anistatia Miller, co-authors, Shaken Not Doris Weisberg, TV producer, ethnic chef for two presidents. Meets at 2 E. 91st St. Darra Goldstein, Stirred: A Celebration of the Martini, food and culture expert. Champagne Cocktails, and other titles. For 11 years, Walter Scheib was executive editor, Gastronomica. Standing side by side with hip boutiques chef at the White House—home to the Although we are often absorbed by the topic From whiskey to cachaca, spirits have had and restaurants are longtime Ukranian and most exclusive dining room in the country. of food, the subject of eating utensils is a profound effect on the world’s history, Eastern European eateries that still res- The patrons? Nelson Mandela, Emperor usually overlooked. Learn about the fasci- politics, trade, and culture. This course ex- onate with the bohemian crowd. We visit a Akihito, Jacques Chirac, Boris Yeltsin, and nating history of flatware. Darra Goldstein, plores the significance of our favorite spir- third-generation Ukranian butcher shop Lady Diana Spencer, among others. Up a curator of Feeding Desire: Design and its and cocktails, and includes tastings and that houses an old-time smoker where we until Scheib vacated his post in 2005, you the Tools of the Table, 1500–2005, a cur- discussions led by instructors Anistatia taste the best cold cuts and pork products had to garner an invitation to a State din- rent exhibit at the Cooper-Hewitt National Miller and Jared Brown. Cofounders of the imaginable. Two of the best Italian old- ner to taste his delicious American-focused Design Museum, takes students on a pri- Museum of the American Cocktail, Miller world bakeries in town are on the itinerary, cooking. In this course, Scheib relates vate tour. Explore the evolution of Western and Brown write about food, drink, and among others. New to the area are the anecdotes from his tenure as the chef for dining from the Renaissance to the present. travel. The five sessions are: Whiskey, Japanese, who have created a big presence two first families as you partake in a Learn about the development of utensil Bourbon, Scotch, and Canadian Whiskey: with numerous restaurants, bakeries, gro- sumptuous tasting prepared by Scheib forms and innovations in production and The Spirits That Changed America (Oct. 30); cery stores, noodle shops, and fast-food and NYU’s Torch Club executive chef.§ materials. Discuss etiquette and flatware as Gin: The Spirit That Sailed the Seven Seas joints. We sample it all and conclude with social commentary. The tour is followed (Nov. 6); Rum: The Spirit of Capitalism a hearty Eastern European lunch.§ (Nov. 13); Vodka: The Revolutionary Spirit W Renaissance Feast by a wine and cheese reception. Enrollment E

N (Nov. 20); and Tequila, Pisco, Mezcal, and X37.9027/$200 is limited.§ W Dinner and a Movie, Japanese Style: E

Cachaca: The Southern Spirits (Nov. 27).§ N Tampopo Screening and Dinner H Sec. 1: Mon. 6–9 p.m., Oct. 23.

W Passion for Produce at Rai Rai Ken

Bill Yosses, renowned chef; and E W N Wine Emergency! Vanina Leschziner, culinary historian. X37.9020/$100 E X37.9029/$125 N X37.9031/$90 H Sec. 1: Wed. 6.30–8.30 p.m., Nov. 15. H Sec. 1: Tues. 6–9 p.m., Oct. 17. Partake in an authentic Renaissance banquet. S Sec. 1: Thurs. 6.30–8.30 p.m., Oct. 26. Tyler Indulge in the exotic dishes described in Ida Rodriguez, chef, Melissa’s. Doris Weisberg, TV producer, Colman, scholar and writer on the wine indus- ethnic food and culture expert. Le Viandier de Taillevent—a 14th-century Are you curious about how to prepare try in the U.S. and France; former instructor, cookery manuscript. Sample stuffed piglet, some of the exotic fruits and vegetables in University of Chicago. Tampopo, the humorous 1985 film about capons, plovers, meat rosy, and woodcocks the produce aisle? Explore your passion finding the perfect noodle, is a salute to the served with vegetables roasted in saffron, for produce with the staff of Melissa’s, the What do you do when the waiter hands joys and rituals of food. In this class led by honey, and mead. Chef Bill Yosses and largest supplier of specialty produce in the you the wine list? If you feel overwhelmed Doris Weisberg and Japanese restaurateur Vanina Leschziner, Ph.D., an expert on country. Chef Ida Rodriguez and the ex- and uninformed, learn essential tips on and noodle-enthusiast Bon Yagi, students Renaissance culinary history, recreate a perts from Melissa’s teach students how to how to select a wine that properly comple- view this classic food lovers’ film. banquet worthy of the Medicis. Food is select, store, and prepare new and unusual ments menu choices. Whether you’re host- Afterwards, Yagi leads a noodle-centric eaten by hand, while musicians play produce varieties, and provide tasting ing an important event, trying to impress a discussion and gives a ramen-making madrigals and mimes, saltimbanques (itin- plates featuring exotic fruits and vegeta- date, or pitching a new client, choosing an demonstration. The evening ends with a erant circus performers), witches, and jug- bles. Students are given a copy of the appropriate vintage counts. Taste five steaming bowl of ramen, paired with a se- glers entertain. Yosses and Leschziner beautiful and informative book Melissa’s wines that range from safe to sensational.§ lection of sake from Yagi’s Lower East discuss the origins and impact of these Great Book of Produce, by Cathy Thomas.§ Side eatery, Rai Rai Ken.§

celebrations. Period dress is optional.§ W Pairing Wines With Chocolate: E N

W The Story of Corn Beyond Cabs and Ports E N W Apicius of Florence Presents: An Italian X37.9018/$100 X37.9026/$100 E

N Approach to Pairing Food and Wine H Sec. 1: Wed. 6.30–8.30 p.m., Sept. 20. H Sec. 1: Wed. 6.30–8.30 p.m., Nov. 8. X37.9023/$125 Betty Fussell, scholar, speaker, and author of Clay Gordon, editor/publisher, Chocophile.com, H Sec. 1: Tues. 6.30–8.30 p.m., Sept. 12. 10 books, including My Kitchen Wars. leading online journal of chocolate appreciation. Gabriella Ganugi, founder/director, Apicius. From polenta to popcorn, and corn flakes Chocolate and wine have much in com- Flavor wheels and tasting charts may ap- to Coca Cola, corn has played an impor- mon. They both possess distinct properties peal to wine enthusiasts in France and tant part in our culinary history. Historian based on their terroir—the influences of California, but Italians have an entirely Betty Fussell, author of 10 books, includ- the soil and climate on wines, and the dis- different approach to pairing wine and ing the award-winning The Story of Corn, tinctive characteristics particular cocoa food. In a country where cuisine and wine explains the role of corn in conditioning beans impart to chocolates—and lend are inextricably linked to local traditions our palates and the rise of the processed themselves remarkably well to compara- and tastes, it’s natural that history, geogra- food industry. We explore corn’s evolution tive tastings and pairings based on their phy, and proximity play important roles. into a global commodity that influences complex flavor notes. This class demon- This course, led by Gabriella Ganugi and a government policies. Since field-fresh corn strates how to taste chocolate for sensory team of experts from Apicius, Florence’s will be at the peak of its season, a luxuri- evaluation, what to look for when buying foremost culinary institute, introduces you ous corn-themed tasting menu presented chocolate, and what to consider when pair- to the principles behind the Italian ap- by NYU’s Torch Club executive chef tops ing wine and chocolate. Students taste proach to wine tasting and pairing. Sample off the evening.§ unique chocolates from around the world, regional Tuscan dishes with traditional including samples from New York City’s Tuscan wines, and then try the same dishes top chocolatiers, along with complemen- with different wines to experience what tary wines.§ works and what doesn’t.§