DE GUSTIBUS SPRING 2012 CALENDAR

ARTFUL MUSEUM CHEFS BEST IN GLASS Wednesday, April 18, 2012 | 5:30 - 8:00 PM $100 per class. All classes include flights of wine DAVID WALTUCK, the former executive chef/owner of the esteemed Series of 3 $270 or $95 per class if available Chanterelle and a double James Beard Foundation Award winner, will delight along with savory small plates. Thursday, March 1, 2012 | 5:30 - 8:00 PM us with his distinctive yet classic French fare. As David prepares a feast that will Undiscovered Stars from Piedmont be tethered to the finest ingredients, esteemed writerANDREW FRIEDMAN, Alsatian-born GABRIEL KREUTHER is executive chef of one-Michelin and three co-author of the IACP Award-winning Chanterelle, will regale us with tidbits - New York Times - starred The Modern at The Museum of Modern Art, a Saturday, March 24, 2012 | 1:00 - 4:00 PM of their joint enterprise. Food & Wine Best New Chef, and a James Beard Foundation Award winner. A JOE CAMPANALE, co-owner/beverage director of West Village favorites, true master of the kitchen, Gabriel will showcase his acclaimed French-inspired, dell’anima, L’Artusi, and Anfora, will take us on a virtual wine tour through BEHIND THE STAGE - elegant cuisine, which is au courant, accessible, and always extraordinary. Piedmont where we’ll sample the region’s varietals, learning why Piedmont wines are arguably the most beloved of all Italian wines. Compare and contrast ON LOCATION CLASSES Monday, April 2, 2012 | 5:30 - 8:00 PM the subtleties of Barbaresco, Barbera, Barolo, Brachetto, Dolcetto, and Gavi with CHRIS BRADLEY is the executive chef of Danny Meyer’s hotspot, Untitled at this charismatic and scholarly sommelier. $245 per class, limited enrollment. All classes are The Whitney Museum of American Art and the former executive sous chef at held in the restaurants’ kitchens, followed by a Gramercy Tavern and Saul. For his De Gustibus debut, Chris will feature an Burgundies Take a Bow spectacular seated lunch with paired wines. inventive farm-to-table menu that showcases rustic dishes for daytime dining Saturday, May 5, 2012 | 1:00 - 4:00 PM and refined plates for the evening. Saturday, March 3, 2012 | 9:30 AM- 1:30 PM Thursday, April 19, 2012 | 5:30 - 8:00 PM Join James Beard Foundation Award recipient BERNARD SUN, beverage director of The New York Times four-starred Jean-Georges Restaurant Group, for LARRY FINN, chef de cuisine of Iron Chef America’s Masaharu Morimoto’s RODOLFO CONTRERAS, executive chef at The Wright - the acclaimed a sampling of exquisite wines from Burgundy. One of the foremost experts on acclaimed Meatpacking District restaurant, Morimoto NYC and former restaurant at the Guggenheim Museum - has worked with extraordinary chefs Burgundy wines, Bernard will walk you through the famous areas of Chablis, co-executive chef of the Four Seasons, will open the doors of the white-hot including David Bouley, who considered him a protégé, Christian Delouvrier, Côte de Nuits and Côte de Beaune, while discussing the differences between restaurant to host an unprecedented class, integrating Western ingredients with and Rick Moonen. Rodolfo’s revered, signature style offers expertly executed Village, Premier Cru, and Grand Cru wines. Long considered the benchmark traditional Japanese techniques and preparations. New American cuisine that creates a beautiful harmony with the museum’s region for Chardonnay and Pinot Noir, learn and taste why the wine world contemporary orientation. bestowed such a lofty designation. Saturday, March 31, 2012 | 9:30 AM- 1:30 PM Rieslings in the Limelight MELISSA MULLER DAKA, owner and executive chef of Chelsea’s Eolo: Sicilia JEAN-GEORGES: FRIENDS & a Tavola, will showcase a menu that celebrates the earthy cuisine of her vibrant Saturday, May 19, 2012 | 1:00 - 4:00 PM and diverse Sicilian heritage. This flavorful class will reflect the many cultures FAMILY JULIETTE POPE, the esteemed beverage director of Gramercy Tavern, is a that have left their culinary imprint on Sicily over the centuries. multiple recipient of Wine Spectator’s Best of Award of Excellence. Join Series price $270, if available Juliette as she presents the diversity of the Riesling varietal from bone-dry Saturday, April 14, 2012 | 9:30 AM- 1:30 PM Austrian wines to fruity German dessert wines, all paired with exceptional Vietnamese-born HUNG HUYNH is the executive chef of Catch, the Meatpacking Thursday, March 29, 2012 | 5:30 - 8:00 PM small bites, inspired by Gramercy Tavern’s award-winning cuisine. District’s new seafood destination. Winner of the third season of Bravo’s Top RON GALLO is the executive chef of Jo Jo, the restaurant for which Jean- Chef, Hung will usher us into his state-of-the-art kitchen to prepare a Georges Vongerichten received three stars from The New York Times and a Waiting in the Wings: South African Wines scrumptious seafood-centric feast. Michelin star. Ron will pay homage to this venerable restaurant by replicating Saturday, June 2, 2012 | 1:00 - 4:00 PM timeless, contemporary French dishes from the past 20 years - glorious, Saturday, May 12, 2012 | 9:30 AM- 1:30 PM appetizing, and a class unto itself. JIM CLARKE, a wine writer whose work has appeared in The New York Times, San Francisco Chronicle, and Forbes, is also the esteemed beverage Experience the warmth of the South Pacific withLAWRENCE KNAPP, executive Wednesday, May 9, 2012 | 5:30 - 8:00 PM manager of Armani Ristorante and formerly of Megu. Jim will share what chef of The Hurricane Club and formerly of Park Avenue and Quality Meats. he’s learned throughout his multiple visits to South Africa, exploring new blends In this exotic class, Lawrence will welcome you into his kitchen to create zesty JOSH EDEN is the executive chef/partner of beloved West Village favorite, and varietals from crisp Chenin Blancs to spicy Syrahs, paired beautifully with and modern Polynesian cuisine. August, and a protégée of Jean-Georges Vongerichten. During his 12-year dishes prepared by South African chef HUGO UYS, a former partner of Paris tenure working for Jean-Georges, Josh held positions such as senior sous chef at Commune. Saturday, June 9, 2012 | 9:30 AM- 1:30 PM Jean Georges, chef de cuisine at Jo Jo, and executive chef at Dune Restaurant JOHN GREELEY, executive chef of ‘21’ Club, will open up the doors of his in the Ocean Club on Paradise Island in Nassau Bahamas. For this class, Josh will kitchen to reveal the secrets of this venerable landmark restaurant. John will demonstrate the flawless skills and techniques that he began to master under NEW YORK PREMIERES show you how to combine impeccably fresh ingredients and contemporary Jean-Georges, while showcasing his own inimitable interpretation of seasonal, American flair to create modern takes on time-honored, traditional dishes. accessible, New American cuisine. Series of 3 $270 or $95 per class if available Wednesday, June 13, 2012 | 5:30 - 8:00 PM Wednesday, March 7, 2012 | 5:30 - 8:00 PM With over 20 restaurants, JEAN-GEORGES VONGERICHTEN has built a global JOHN DELUCIE, executive chef/co-owner of hot New York City spots Crown WINE & FOOD PAIRINGS culinary empire having received countless accolades, including three coveted and The Lion, and formerly of The Waverly Inn, joins up with Crown’s chef Michelin stars and four stars from The New York Times for Jean Georges. de cuisine JASON HALL, formerly of Gotham Bar and Grill. Together, they IN ONE ACT This master chef will host this unprecedented class alongside his son, famed will demonstrate an accessible, yet sophisticated, sexy and stylish menu, chef CEDRIC, while Jean-Georges’ wife MARJA, host of PBS series Kimchi inspired by Crown, one of the Upper East Side’s newest destinations. Series of 2 $190 or $100 per class if available Chronicles and author of the book of the same name, prepares delights inspired by her Korean heritage, and OCHI, Cedric’s wife, cooks dishes from her Tuesday, April 17, 2012 | 5:30 - 8:00 PM Thursday, March 8, 2012 | 5:30 to 8:00 PM native Indonesia. The tables will be turned during this dynamic demonstration, which will offer exciting Asian cuisine and an up-close-and-personal experience JOE REALMUTO is the executive chef of six Honest Man Company Recently awarded two-stars in the New York Times, The Monkey Bar’s with the first family of the culinary world. restaurants including the iconic and perennially packed East Hampton executive chef DAMON WISE and wine director/general manager BELINDA destination, Nick & Toni’s. Formerly of Park Avalon, Joe earned acclaim CHANG will team up for this stunning show of talent. Damon, former for his thoughtful culinary sensibilities, which showcase a devotion to local executive chef of Tom Colicchio’s Craft, and Belinda, winner of a James PORTLAND AT CENTER STAGE and organic produce, fish, and his love of the Mediterranean. This class is Beard Foundation Award for wine director at The Modern, will help you sure to inspire your summer entertaining menu. learn the intricacies of food and wine pairing as this dynamic duo brings Series of 3 $270 or $95 per class if available Tuesday, June 12, 2012 | 5:30 - 8:00 PM the retro-glamour of Graydon Carter’s historic restaurant to Herald Square. Thursday, May 17, 2012 | 5:30 - 8:00 PM TROY UNRUH, executive chef of ellabess and alumnus of dell’anima and Thursday, April 26, 2012 | 5:30 to 8:00 PM ELIAS CAIRO is the co-owner/salumist (meat-curing chef) of Portland’s Olympic Del Posto, will bring together a menu of New Age American cuisine, while introducing unique Southern flavors. His clean and comforting cooking DENNIS CAKEBREAD is the co-owner/director of sales of Cakebread Cel- Provisions, Oregon’s first USDA certified meat-curing facility which is also a lars, the Napa Valley winery at the forefront of the contemporary approach European-style restaurant and deli. Elias will demonstrate his flawless cooking focuses on the freshest of ingredients. For his De Gustibus debut Troy will demystify how Southern flair pairs with contemporary American dishes. to California winemaking. BRIAN STREETER, resident chef of Cakebread and butchery techniques that have helped put American Charcuterie on the map. Cellars, draws inspiration from locally sourced ingredients and the cuisines A must for any meat-lover. of the Mediterranean. Together, Dennis and Brian will host a sensational IN THE SPOTLIGHT: class, showcasing award-winning, flagship Cakebread wines paired Tuesday, May 22, 2012 | 5:30 - 8:00 PM perfectly with savory plates. NAOMI POMEROY, co-owner/executive chef of Beast in Portland received a HANDS-ON CLASSES Food & Wine Best New Chef nod, competed in Top Chef Masters in season three, was named one of the top six female chefs to watch by Bon Appètit, and Single Class $175, limited enrollment KNIFE SKILLS OFF STAGE received the Restaurant of the Year accolade by the Oregonian in 2008. Naomi cooks from the heart and her French bistro-inspired menu is boldly punctuated Stuffed Pastas: The Stuff of Dreams Single class $140, limited enrollment. Knives will be by meat that will leave you licking your chops and praising the lard. Thursday, March 22, 2012 | 5:30 - 8:30 PM provided by Zwilling J.A. Henckels. Monday, June 4, 2012 | 5:30 - 8:00 PM Join GINA STIPO, owner of Ecco La Cucina cooking school in Tuscany and author of Ecco La Cucina cookbook, for a riveting class where you will learn Saturday, April 28, 2012 | 1:00 - 4:00 PM 2011 James Beard Foundation Award winner for Best Chef: Northwest, ANDY how to make stuffed pastas from the regions of Northern Italy. Gina will MARC BAUER, chef-instructor extraordinaire at The International Culinary RICKER, executive chef/owner of Portland’s Pok Pok Restaurant, Ping, and demonstrate ravioli and more, along with perfect accompanying sauces Center, returns to De Gustibus for his 32nd time. Marc will demonstrate Whiskey Soda Lounge, has brought his exceptional Asian cooking prowess to enjoyed in a famiglia-style setting. New York, opening a casual wing shack called Pok Pok Wing and a full-service the basic principles and techniques of slicing, dicing, mincing, as well as restaurant in Brooklyn, Pok Pok NY. Andy’s seductive Thai dishes soar with choosing and caring for your knives. The class will also offer a light lunch, flavor, sending us into a state of sated bliss. Curtain Call on Cakes prepared for all attendees. Wednesday, March 28, 2012 | 5:30 - 8:30 PM Tuesday, June 5, 2012 | 1:00 - 4:00 PM ONE NIGHT ONLY: THIAGO SILVA, executive pastry chef of the new Meatpacking eatery Catch, has generated much buzz for his imaginative cakes, which have been featured JEFFREY ELLIOT, National Manager of Culinary Relations for Zwilling J.A. VALENTINE’S DAY COUPLES alongside celebrities in magazines such as People and most recently in the Henckels and co-author of The Zwilling J.A. Henckels Complete Book of New York Post. This hands-on cake decorating class will explore techniques Knife Skills, will teach the essential techniques of knife skills necessary for CLASS such as working with fondant, icing cakes and cupcakes, and making magic out the home cook. A light Kosher meal will be served. of confectionary. $190 per couple Tuesday, February 14, 2012 | 5:30 - 8:00 PM THE DIRECTOR & HIS CAST illy BARISTA CLASS Series of 2 $180 or $95 per class if available MONOARABICA: The Root of the Blend Spend your Valentine’s Day with JAMES BRISCIONE, chef-instructor of the In- stitute of Culinary Education and Chopped winner, and his wife, food writer Join award-winning author ANDREW FRIEDMAN, who has penned over a dozen BROOKE PARKHURST, as they present a unique class for couples. The spirited cookbooks, for these unique classes. Andrew will give us a behind-the-scenes Saturday, March 10, 2012 | 11:30 AM - 1:30 PM duo penned Just Married & Cooking, focusing on how couples can play to look at what it’s like to work closely with such legendary chefs such as Alfred Sunday, March 11, 2012 | 11:30 AM - 1:30 PM each other’s strengths in the kitchen to create romantic and delicious weeknight Portale, Tom Valenti, and former White House chef, Walter Scheib. dinners as well as sumptuous fare for elegant entertaining. Your special some- $45 per person per session, limited enrollment one will thank you as you master the art of cooking together with love. Tuesday, March 13, 2012 | 5:30 - 8:00 PM Escape to Brazil, Guatemala, and Ethiopia with illy’s Master Barista, PAUL LIEBRANDT is the executive chef/co-owner of the two-Michelin and GIORGIO MILOS through an intimate exploration of coffee producing RESERVE YOUR SEAT three-New York Times-starred Corton, a Food & Wine Best New Chef, and countries. You will be guided through the individual taste and distinct the subject of the hit documentary, A Matter of Taste. Joining him for this aroma of the sustainably grown, single origin bean found in the legendary Call 212-239-1652 class will be author ANDREW FRIEDMAN, who will reveal the inside account illy original blend, delivering a spectrum of discovery through the senses or order online of a forthcoming book on Paul’s fascinating story, as Paul demonstrates his into the marvelous world of coffee. A light meal will be served. www.degustibusnyc.com inimitable, modern French fare.

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NEW YORK SCENES SWEET CUES Wednesday, March 14, 2012 | 5:30 - 8:00 PM Series of 5 $450 or $95 per class if available. Series of 2 $180 or $95 per class if available FORTUNATO NICOTRA, executive chef of Lidia Bastianich’s celebrated MINIMUM PURCHASE OF 2 CLASSES REQUIRED three-star restaurant Felidia, earned a Michelin star in Sicily before moving to Wednesday, March 21, 2012 | 5:30 - 8:00 PM the U.S. For this class, Fortunato will take us on a passeggiata through the country of his birth, using only the freshest seasonal ingredients for a tantalizing Monday, April 30, 2012 | 5:30 - 8:00 PM BROOKS HEADLEY, pastry chef of the four-New York Times-starred Del Sicilian St. Joseph’s Day feast. Posto, worked alongside master breadmaker Nancy Silverton at Campanile DAN SILVERMAN, executive chef of The Standard Grill at New York City’s über before spearheading the pastry program at the acclaimed Komi in Washington, Tuesday, March 20, 2012 | 5:30 - 8:00 PM hip The Standard Hotel, has an illustrious pedigree that includes Lever House, D.C. Brooks will meld his innovative techniques with classic Italian flavors Union Square Café, and Alison on Dominick, during which he earned Food showing you how to produce mouth-watering and seasonal desserts. Culinary icon TONY MANTUANO, chef/partner of the highly acclaimed & Wine’s Best New Chef distinction. He is also the author of The Lever House Michelin-starred Spiaggia, Terzo Piano and Bar Toma in Chicago, is a Cookbook. Dan’s menu, rooted in the tradition of the American chophouse, of- James Beard Foundation Award winner, Top Chef Masters contestant and fers a delightful array of national favorites, reworked with his own original twist. Wednesday, April 25, 2012 | 5:30 - 8:00 PM the co-author of Wine Bar Food and The Spiaggia Cookbook. Joining MARC AUMONT, the gifted pastry chef of The Modern and formerly of Tony is SARAH GRUENEBERG, executive chef of Spiaggia. Together, they will Monday, May 14, 2012 | 5:30 - 8:00 PM Bouley Bakery and Market, will present a Valrhona extravaganza, working present a delectable, regional Italian-Mediterranean menu updated for today’s his magic with this distinctive chocolate. Joining Marc will be LISA PETRUCCO, modern palate. Executive chef of one-Michelin-starred Rouge Tomate, JEREMY BEARMAN, representing Valrhona, who will compare and contrast different types of earned his stripes under the direction of Daniel Boulud and Joël Robuchon. chocolate, while exploring the history of our favorite indulgence. This is sure to A tireless champion of using local and sustainable ingredients in his modern Tuesday, April 3, 2012 | 5:30 - 8:00 PM be an educational and ethereal tasting treat…a must for any chocolate lover. American cuisine, Jeremy will create a farm-to-table feast alongside Rouge MARC VETRI is the executive chef/owner of Philadelphia’s highly lauded Tomate’s innovative pastry chef, JAMES DISTEFANO. one-Michelin-starred Vetri, and head chef/co-owner of the both the TEATRO MEXICANO acclaimed Amis and the famed Osteria, named best restaurant by Wednesday, June 6, 2012 | 5:30 - 8:00 PM Philadelphia Magazine. He is also a two-time James Beard Foundation Series of 2 $180 or $95 per class if available Award winner, a Food & Wine Best New Chef and author of two books MICHAEL PSILAKIS, the executive chef/co-owner of Kefi and Fish Tag, received including his most recent, Rustic Italian Food. Learn Marc’s bold, modern a Food & Wine Best New Chef nod, Esquire Chef of the Year and Best New Thursday, May 3, 2012 | 5:30 to 8:00 PM sensibilities as he shares the artisan cooking of his forthcoming Italian Restaurant accolades, and a Michelin star for Anthos. This talented chef is gastropub, Alla Spina. also the author of How to Roast a Lamb: New Greek Classic Cooking. Celebrate Cinco de Mayo with SUE TORRES, executive chef/owner of Michael will take traditional Greek and Mediterranean cuisine in new directions, Sueños, Chelsea’s hidden gem. Sue’s love and respect for all things demonstrating mouthwateringly delicious mezes, or small plates. Mexican will shine, as she pays homage to centuries of tradition, Monday, April 23, 2012 | 5:30 - 8:00 PM weaving together Mexico’s flavors and ingredients from the country’s diverse regions. Don’t miss this fun and fiery-flavored fiesta. GORDON FINN is the senior executive chef of Michael White’s Altamarea Thursday, June 7, 2012 | 5:30 - 8:00 PM Group restaurants and former executive chef of the three - New York Times -starred Alto. Gordon will give us an exquisite sampling of all three of White’s MICHAEL ANTHONY, executive chef of perennial favorite Gramercy Tavern, Wednesday, May 16, 2012 | 5:30 to 8:00 PM restaurants, Ai Fiori, Marea, and Osteria Morini, creating a truly memorable received three stars from The New York Times and one Michelin star for evening of splendid Italian-Mediterranean fare. his fabulous farm to table fare. Michael will integrate locally grown, pristine RICHARD SANDOVAL is the chef/owner of Richard Sandoval Restaurants, springtime ingredients such as peas and asparagus, into his American dishes, a culinary empire that encompasses over 20 restaurants globally, including emblematic of his brilliant culinary skills. Along with his charm and warmth, Pampano in New York, for which he received two stars from The New Wednesday, May 2, 2012 | 5:30 - 8:00 PM Michael will once again bring down the house with his delicious inventions. York Times. Richard is also the author of Modern Mexican Flavors, the recipient of Bon Appétit’s prestigious Restaurateur of the Year award, Food & Wine Best New Chef MISSY ROBBINS, executive chef of both and New York magazine’s Best Chef accolade. Richard will host this locations of A Voce, has earned two stars from The New York Times and Monday, June 11, 2012 | 9:30 - 1:30 PM class alongside Pompano’s chef de cuisine, LUCERO MARTINEZ, to a coveted Michelin star. The former chef de cuisine of Spiaggia in Chicago, uncover the authentic flavors of coastal Mexican cuisine. Missy captures the essence of regionally inspired Italian cuisine with elegantly As executive chef of the brand-new Spanish gastropub, Tertulia, SEAMUS prepared traditional recipes coupled with her signature contemporary twists. MULLEN received two stars from The New York Times and three stars from New York magazine, making his restaurant quickly become one of the most ONE WOMAN SHOWS in-demand tables in town. Seamus was also a finalist on Food Network’sThe STARS & THEIR CO-STARS Next Iron Chef, and has written a new cookbook, Hero Food. Join us as he Series of 3 $270 or $95 per class if available celebrates Spain - the source of his inspiration - by presenting refined tapas-style Series price $190, if available plates that are sure to delight the palate. Monday, March 5, 2012 | 5:30 - 8:00 PM Tuesday, March 6, 2012 | 5:30 - 8:00 PM STEPHANIE IZARD, the co-owner/executive chef of Chicago’s The Girl & The DAVID BOULEY, the iconic chef and restaurateur of Bouley Restaurant, Goat, has received numerous accolades, including winning the fourth WEST VILLAGE ENCORES brushstroke, and Bouley Test Kitchen, returns with his mentee, chef de season of Bravo’s Top Chef, receiving a 2010 Food & Wine Best New Chef cuisine BRIAN BISTRONG, formerly of Braeburn and The Harrison. David has Series of 4 $360 or $95 per class if available nod, earning three Chicago Tribune stars, and having her restaurant named received a multitude of stars from The New York Times and The Michelin Saveur’s Best New Restaurant in America. Stephanie will debut at De Gustibus Guide, as well as James Beard Foundation Awards. In this one-of-a-kind event, Wednesday, April 4, 2012 | 5:30 - 8:00 PM by sharing contemporary American recipes from her new book, Girl in the David and Brian will showcase a variety of inspired dishes from the restaurants Kitchen: How a Top Chef Cooks, Thinks, Shops, Eats and Drinks. REBECCA CHARLES, executive chef/owner of the critically acclaimed Pearl they have worked in together over the years. Oyster Bar and author of Lobster Rolls & Blueberry Pie, returns to bring us a Monday, March 19, 2012 | 5:30 - 8:00 PM taste of Maine with her exceptional New England beach food. Rebecca’s clam- Thursday, May 31, 2012 | 5:30 - 8:00 PM shack classics rely on pristine fish coupled with vivid memories of her childhood James Beard Foundation Award winner MELISSA CLARK has written 34 in Maine, the result of which is simple and delicious elegant seafood. cookbooks, including her most recent, Cook This Now, and is the voice of PETER HOFFMAN, executive chef/owner of East Village favorite, Back Forty, the popular weekly New York Times’ column, A Good Appetite. will host a class at De Gustibus alongside MATT WEINGARTEN, executive Tuesday, May 1, 2012 | 5:30 - 8:00 PM This prolific writer will share recipes from her newest book, focusing on chef of Inside Park at St. Bart’s. This skilled duo will showcase their aptitude seasonally driven, inventive comfort food perfect for weeknight meals and for sustainability in the kitchen, a talent Matt perfected while working under APRIL BLOOMFIELD, the executive chef/co-owner of the ever-popular The casual entertaining. locavore trailblazer, Peter, at his celebrated restaurant, Savoy. Spotted Pig, received two stars from The New York Times for The John Dory Oyster Bar and The Breslin Bar & Dining Room, and was named a Food & Wine Best New Chef in 2007. April will present imaginative and sumptuous Monday, March 26, 2012 | 5:30 - 8:00 PM A STAR STUDDED EVENING TO dishes from all three of her cutting-edge restaurants, confirming why she has SONDRA BERNSTEIN is the proprietor/CEO of the girl & the fig, ESTATE, the earned a place in New York’s culinary firmament. fig café& wine bar, and the girl & the fig CATERS!, all in Sonoma County, SUPPORT ACTION AGAINST California. Sondra is also the author of two books including PLATS DU JOUR: HUNGER Tuesday, May 8, 2012 | 5:30 - 8:00 PM the girl & the fig’s journey through the seasons in wine country and the girl & the fig cookbook. Helping run her empire and the class is JOHN $150 per person, if available DANIEL HOLZMAN is the executive chef/co-owner of The Meatball Shop and TOULZE, executive chef/managing partner. Together, this dynamic duo will work co-author of the new tome, The Meatball Shop Cookbook. An impeccably wonders with the seasonal bounty of Northern California, teaching us how to trained chef who has worked with culinary luminaries like Jean-Louis Palladin create tantalizing French country fare for our table. Thursday, May 10, 2012 | 5:30 - 8:00 PM and Eric Ripert, Daniel will demonstrate how to prepare his spherical wonders - with sides to match - while sharing the secrets behind his restaurants’ rapid Join the legendary JACQUES PÉPIN and French Master Chefs JEAN-LOUIS rise to success. DUMONET (Union Club), CHRISTIAN DELOUVRIER (La Mangeoire), KOSHER CAMEOS LAURENT MANRIQUE (Millésime), and CLAUDE GODARD (Madison Bistro) as Jacques hosts an unprecedented evening to benefitAction Against Hunger Wednesday, May 30, 2012 | 5:30 - 8:00 PM Series of 3 $270 or $95 per class if available | ACF on behalf of the Association des Maîtres Cuisiniers de France, of JESSE SCHENKER received two stars from The New York Times as executive All food will be strictly Kosher which all chefs are members. Combined, this who’s who of French cuisine chef/owner of Recette, after having honed his culinary craft at Gordon Ramsay has earned a galaxy of stars from Michelin and The New York Times. This at The London. Jesse’s inventive menu celebrates the bold flavors and progres- Tuesday, March 27, 2012 | 1:00 - 3:30 PM phenomenal event promises to be a highlight of the season. For this worthy sive techniques for which his romantic West Village restaurant is known. cause, each venerable chef will prepare a signature dish paired with wine, for DAVID KOLOTKIN, executive chef of The Prime Grill, will impart his cooking an unforgettable experience that will surely dazzle our palates and remain in our techniques and ideas for the Kosher table with a delightful menu that features culinary memories for years to come. an assortment of traditional dishes with an abstract twist. ASIAN AUDITIONS $50 of each ticket sale will be donated to Action Against Hunger. A special gift will be given to each class member. Series of 2 $180 or $95 per class if available Tuesday, April 24, 2012 | 1:00 - 3:30 PM JOSE de MEIRELLES and MARK HENNESSEY, owner and executive chef, Monday, April 16, 2012 | 5:30 - 8:00 PM respectively, of Kosher brasserie, Le Marais, return to demonstrate their A MIDSUMMER NIGHT’S ANGELO SOSA, a protégé of Jean-Georges Vongerichten, is the executive spin on comfort bistro food. This class promises to not only be delicious, but chef/owner of Social Eatz, formerly of Spice Market and Yumcha, and the will also offer insight into the creative partnership between owner and chef. ENTERTAINING BUFFET author of his new book, Flavor Exposed. A Top Chef season seven and Top $95 per class if available Chef: All Stars contestant, Angelo brings his passion and a staunch four-star Tuesday, May 15, 2012 | 1:00 - 3:30 PM culinary discipline to his New York City menu, reinterpreting Asian ingredients Haute Kosher cuisine pioneer LÉVANA KIRSCHENBAUM, former chef/co-owner Monday, May 21, 2012 | 5:30 - 8:00 PM and flavors to create uninhibited and bold dishes. of Lévana Restaurant, is a cooking teacher and author extraordinaire. Lévana will impart her knowledge and first-rate culinary skills by featuring delicious ROBB GARCEAU, executive chef of Great Performances and the former Wednesday, May 23, 2012 | 5:30 - 8:00 PM recipes from her newest cookbook, The Whole Foods Kosher Kitchen: executive chef of Danny Meyer’s catering division, Union Square Events, Glorious Meals Pure and Simple. joins LIZ NEUMARK, CEO of Great Performances, to take us on a virtual HOONI KIM, owner/executive chef of Danji, honed his culinary skills at Daniel behind-the-scenes experience of a complex caterer. Robb and Liz’s unique and Masa and received four stars from New York magazine and a rising star farm-to-table approach to catering draws from the products grown from their nod from StarChefs. Hooni brings Korean food to a higher plane, melding ITALIAN VIRTUOSOS proprietary gardens in upstate New York. Learn how to prepare imaginative French techniques with traditional Korean flavors to produce sophisticated, dishes and unique presentations that are perfect for a cosmopolitan buffet. succulent small plates. Series of 6 $540 or $95 per class if available Monday, March 12, 2012 | 5:30 - 8:00 PM RESERVE YOUR SEAT For the past 32 years, over 1,100 of the World’s finest chefs have graced our cooking school. IACOPO FALAI, chef/owner of Caffe Falai, Bottega Falai, and two-New York Call 212-239-1652 Times starred-Falai, returns to demonstrate dishes from his beloved Italy. This For a full listing, visit our website: inspirational class will showcase how precise techniques and imagination can or order online www.degustibusnyc.com/pantheonofchefs create stunning culinary sensations. www.degustibusnyc.com

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