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ZZZGHJXVWLEXVQ\FFRP Tuesday, April 12, 2011 | 5:30 - 8 PM | $95 :KHW<RXU$33HWLWH The famed French chef FRANÇOIS PAYARD, executive pastry chef/owner of François Payard Bakery, is back. This third generation pastry chef and James ZLWKWKH:RUOG·V*UHDW&KHIV Beard Foundation Award winner will demonstrate indulgent and divine sweet and savory treats, while sharing stories and secrets learned from over twenty years in the business. APRIL 2011 Wednesday, April 13, 2011 | 5:30 - 8 PM | $95 JOHN STAGE, co-founder of Dinosaur Bar-B-Que, legendary pit master, and Saturday, April 2, 2011 | 1 - 4 PM | $140 co-author of Dinosaur Bar-B-Que: An American Roadhouse, has won rave MARC BAUER, master chef, roundsman and teacher extraordinaire at The reviews for his revered cuisine, firmly rooted in the Southern traditions of the French Culinary Institute, has taught at De Gustibus over thirty times. Marc good ol’ grill. Get the lowdown on John’s zesty sauces, signature spice rubs, returns to demonstrate the principles and techniques of slicing, dicing, and specialty sides, while sampling his iconic ‘que. mincing and much more. This hands-on class will also focus on how to Thursday, April 14, 2011 | 5:30 - 8 PM | $95 choose and care for your knives. A light lunch will be served. FRANK STITT is the executive chef/owner of three of Birmingham’s most Monday, April 4, 2011 | 5:30 - 8 PM | $95 beloved destinations, Bottega Restaurant, Highlands Bar and Grill, A noted tastemaker, GEOFFREY ZAKARIAN is the executive chef and co- and Chez Fonfon, a James Beard Foundation Award winner, and author owner of The Lambs Club and chef/co-owner of The National. His former of several books, most recently, Frank Stitt’s Bottega Favorita: A restaurants, Town and Country both earned three star reviews from The Southern Chef’s Love Affair with Italian Food. His enticing cuisine New York Times. Author of Geoffrey Zakarian’s Town/Country, and a ocuses on sustainable agriculture and Southern style, which stems from frequent guest judge on Food Network’s Chopped, Geoffrey will wow us his own roots in rural Alabama. Frank will showcase his easy-going and with his casual and modern approach to American cuisine that brings new sophisticated flair, with prime regional ingredients and traditional techniques. meaning to sensory overload. Saturday, April 16, 2011 | 9:30 AM - 1:30 PM | $245 (hands-on class) Tuesday, April 5, 2011 | 5:30 - 8 PM | $95 ROBB GARCEAU, executive chef of Union Square Events, the catering SAERI YOO PARK is the buzzed-about executive chef/ owner of Brooklyn’s division of Danny Meyer’s culinary empire, will take us on a behind- Moim, one of the City’s most enchanting Korean restaurants and a foodie the-scenes tour of a complex catering kitchen. In this exclusive hands-on favorite. As Frank Bruni said in his review for The New York Times, Moim’s experience, you’ll learn the art of cooking imaginative dishes that will dazzle dishes are “distinguished by a beautifully modulated and lingering heat,” and delight your dinner guests, under the expert tutelage of a chef widely which Saeri will unlock the secrets to as she explores traditional Korean food, respected for his skilled use of local ingredients. prepared with contemporary touches. Tuesday, April 26, 2011 | 5:30 - 8 PM | $95 Wednesday, April 6, 2011 | 5:30 - 8 PM | $95 ALEX GUARNASCHELLI is the executive chef of the unstoppable success, MIKE LATA, executive chef/co-owner of FIG, in Charleston, South Carolina, Butter, and the City’s hottest new supper club, The Darby. The skilled chef won the James Beard Foundation Award in 2009 for Best Chef: Southeast is also the host of Food Network’s The Cooking Loft and Alex’s Day Off, and is known throughout the industry for producing flawless food with an and a recurring judge on Chopped. Alex’s style pays homage to authentic intelligent, inventive and seasonal approach. Mike’s farm-to-table philosophy, American dining, while reinterpreting classic dishes to produce first-rate fare. coupled with his travels in France, will inspire the evening’s refined, original As charming and enthusiastic as she is talented, you’ll learn the art of fine and tantalizing menu. dining á la Alex in this not-to-be-missed class. Thursday, April 7, 2011 | 5:30 - 8 PM | $95 Wednesday, April 27, 2011 | 5:30 - 8 PM | $95 Join us as we celebrate Easter and the onset of spring with SARA JENKINS, Esteemed author MADHUR JAFFREY has written more than 30 cookbooks owner/executive chef of Porsena and Porchetta, and author of Olives and won an impressive six James Beard Foundation Awards. Join one of the & Oranges. For this special class, Sara has created a mouthwatering most respected figures in food journalism as she shares stories from India Mediterranean menu that is filled with the zesty ingredients and flavors and the motivation behind her latest book, At Home with Madhur Jaffrey. of the sunny and aromatic region. With a mastery of Indian cuisine and Asian spices, Madhur’s classic and contemporary dishes will be presented with her usual flair, easily allowing Saturday, April 9, 2011 | 1 - 4 PM | $100 us to reach a culinary nirvana. RAY ISLE, Food & Wine Magazine’s Executive Wine Editor and MARCIA Saturday, April 30, 2011 | 9:30 AM - 1:30 PM | $245 (hands-on class) KIESEL, the magazine’s Test Kitchen Supervisor, will lead a journey through Argentina’s great vineyards and classic dishes. Let the classroom become BRADLEY DAY is the Australian-born executive chef of Jeffrey Chodorow’s your personal estancia or “rural estate,” as you’re served the country’s wildy popular China Grill. Bradley will demonstrate signature dishes that luscious, spicy Malbec reds and more, alongside an Argentinean menu draw from European, Asian, and American cuisines. With an eclectic, specially created to match the wine. inventive, and delicious menu, this class will highlight the talented chef’s creativity and superb skills. Monday, April 11, 2011 | 5:30 - 8 PM | $95 Legendary chef and James Beard Foundation Award winner, LARRY FORGIONE revolutionized American cuisine with An American Place in the 1980’s receiving three stars from The New York Times. He passed down his culinary prowess to his sons MARC FORGIONE, executive chef and co-owner of the one Michelin-starred and two-New York Times-starred Marc Forgione, and winner of Food Network’s Next +RZFDQ,UHJLVWHUIRU Iron Chef America, and BRYAN FORGIONE, sous chef of Society Café FODVVHVDW'H*XVWLEXV" Encore at Wynn Las Vegas. Don’t miss the opportunity to witness this culinary family in action, as they work together to whip up an imaginative and scrumptious menu that exemplifies their knockout American style. 7RUHJLVWHUIRUDVLQJOHFODVV RUVLJQXSIRUDVHULHV De Gustibus APP-reciates our generous partners for their continued support: FDOORURUGHU RQOLQH#GHJXVWLEXVQ\FFRP 'LVFRXQWVDSSO\WRDVHULHV SXUFKDVH ®.
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