Something old, something new… The reference is not to your standard wedding but to a unique marriage of culinary talents from all corners of the food world, from Lidia Bastianich of Felidia to David Bouley of Bouley and Brushstroke to Joey Campanaro of The Little Owl. All will assemble on April 5 and 6 at the International Culinary Center (ICC) in SoHo for the sixth annual New York Culinary Experience — the only culinary event of its kind that gives passionate food lovers and aspiring cooks the chance to enjoy an intimate weekend of hands-on master cooking classes and conversation with more than 30 of the most prominent chefs in the country.
A list of confirmed participants can be found further on, but a word is in order on what to expect if you’ve never attended. This is not your standard cooking class and definitely not a lecture. You position at your own station, knife or whisk in hand, and proceed step-by-step to recreate a restaurant-grade dish under the close supervision of one or another New York luminary. And by close supervision I mean close up and personal. Guest chefs circulate the kitchen, interacting directly with students, posing for pictures … the whole nine yards.
For this year’s event, you will have an opportunity to (for starters):
- prepare a complete meal with Paris-based Daniel Rose of Spring;
- learn Michel Richard’s secret to puff pastry;
- bake cookies with world renowned cookbook author Dorie Greenspan;
- get Thai food inspiration from Andy Ricker of Pok Pok;
- learn vegetarian recipes from Jean-Georges Vongerichten of Jean Georges;
- make dumplings with Joe Ng;
- create a Venetian Cocktail Party with Missy Robbins;
- bake brioche with Zachary Golper of Bien Cuit;
- learn the secret to Ed McFarland’s (of Ed’s Lobster Bar) famous lobster meatballs and clam chowder;
- cook a meal with Bold Mediterranean Flavors with Balaboosta’s Einat Admony; and
- prepare an élan menu with David Waltuck.
The cost for the weekend — $1,495 per ticket — includes all classes, breakfast, lunch, and a cocktail/wine reception each day. Proceeds from the event will support The Future Chefs Scholarship, a program at The International Culinary Center established to provide scholarships for students who wish to pursue their dream of attending culinary school.
The event is co-hosted by Gillian Duffy, culinary editor of New York magazine and Dorothy Cann Hamilton, founder and CEO of ICC.
Confirmed participants for the 2014 event
Einat Admony of Balaboosta; Lidia Bastianich of Felidia; David Bouley of Bouley and Brushstroke; Joey Campanaro of The Little Owl; Cesare Casella of Salumeria Rosi, Salumeria Rosi Il Ristorante and a dean at ICC; Peter Endriss of Runner & Stone; Zachary Golper of Bien Cuit; Dorie Greenspan, Author; Shaun Hergatt of Juni; Jim Lahey of Sullivan Street Bakery and an advisor at ICC; Michael Lomonaco of Porter House New York; Ed McFarland of Ed’s Lobster Bar; Flora Mikula of Auberge Flora; Harold Moore of Commerce; Laurie Jon Moran of Le Bernardin; Seamus Mullen of Tertulia; Joe Ng of Red Farm; Ghaya Oliveria of Daniel; Zak Pelaccio of Fish & Game; Michael Psilakis of Fish Tag, Kefi, MP Taverna; Ruth Reichl award-winning writer and editor; Michel Richard of Villard; Andy Richter of Pok Pok; Missy Robbins formerly of A Voce; Daniel Rose of Spring Restaurant, Paris; Alain Sailhac and André Soltner, both longstanding deans at ICC; Stephen Starr of Starr Restaurants; Jilly Stephens of City Harvest; Alex Stupak of Empellon Cocina; Jacques Torres of Jacques Torres Chocolate and longtime dean of ICC; Tom Valenti of Ouest; Jean-Georges Vongerichten of ABC Kitchen, Jean Georges, and Nougatine; and David Waltuck, formerly of Chanterelle.
For more information or to purchase tickets, visit www.nymag.com/nyce. Follow the New York Culinary Experience on Twitter at http://twitter.com/NYCulinaryExp and on Facebook at http://www.facebook.com/NewYorkCulinaryExperience.