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 Manhattan’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 New York, 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 California.§ 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 New York City 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.