Culinary Arts
All American Hot-N-Spicy Favorites
After a little perusing of the class listing, All American Hot-N-Spicy was the winner. It not only featured gumbo, in homage to her recent trip, but also a wide variety of American classics. Seeing as
A Tale of Two Trails
I've been calming them down and assuring them it's going to be okay. Last week, I found myself at the door of my first trail, hoping I had been telling the truth this whole time and assuring myself
An Evening With Marcus Samuelsson
Samuelsson is one busy chef: in addition to opening his new restaurant, Red Rooster, he is also an ambassador for UN91ÃÛÌÒß¹F and sits on the board for Careers through Culinary Arts Program (C-CAP). He is
Food Styling Workshop with Delores Custer
The class was part of 91ÃÛÌÒ߹’s Center for Food Media. Custer has been working as a food stylist for over 30 years and her work has appeared in magazines, print advertising, television and movies. Her
Turducken: The Indulgence of the Louisiana Kitchen
Chef Rudi walked the audience through the techniques for deboning each of the birds and then explained how to assemble them, as well as discussing how to roast the resulting turkducken. To break down
Bartending 101: Part 2
As we eyed the mixers, muddlers, shakers strainers and bar spoons set out for us, master bartender Anthony Caporale walked us through the basics of setting up, and running a bar. There were a few key
Comfort Food Walking Tour
This past Saturday, 91ÃÛÌÒß¹ Instructor (and alum) Tia Cannon lead a class focusing on the comfort foods of the East Village. The tour started the corner of E 7th St. and Ave. A, on the edge of Tompkins
D91ÃÛÌÒß¹D One-Year Anniversary
The first year has seen over 200 postings of many events, demos, and classes, as well as alumni news and other exciting updates here at 91ÃÛÌÒß¹, including the launch of our fourth career program
Pierogi Workshop
Eastern European food may not always be the most refined or elegant cuisine, but grandmothers from Moscow to Minsk definitely know how to make pierogi, hearty dumplings filled with substantial
Bartending 101: Part 1
Bartender, educator and founder of ArtOfTheDrink.com, Anthony Caporale led the class through the ins and outs of a wide variety of drinks. While we swirled and sipped to learn the flavor profiles of
Harvest Feast
The event was hosted by Garden & Gun magazine and James Beard Award–nominated chef, Chris Hastings of Hot and Hot Fish Club. Chefs from across Alabama united to cook up a seasonal and local dinner
Lessons 46-50: Half-Time
In the last few classes of Module 2, we focused more on puff pastry and were introduced to the two additional types of laminated dough — croissant and Danish. Laminated dough is composed of a dough