Best Holiday Ethnic Events Around the City

December 3, 12:25 AMNY Ethnic Food ExaminerAimée Kligman

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I recall that a couple of years ago, my daughter and I went to the city for a holiday dinner, and we took in a laser light show at Grand Central Station. It was ethereal. If you haven't done that yet, I suggest you do. You'll be in another world for a few minutes. 

Food events have already started for the holidays, and if you are a New Yorker, or a visitor, some of them are worth noting. Since I'm going to have plenty of Channukah at home, I am mainly concerned with the "other than" Channukah events in this post. But we will revisit that holiday later on. For more information on all venues, please use the links provided. 

1. Carribean Sunday Brunch - starts this Sunday and repeats every Sunday. At the Negril Village from 11:30am to 3:30pm. Featuring Banana Cornmeal Porridge, Jerk Chicken & Waffles etc..

2. Non-Traditional Holiday Cooking Class w/Traditional Flavors! - Spend the afternoon learning to cook mouthwatering dishes with traditional holiday flavors and an ethnic twist!  December 14th from 11:30 AM - 3:00 PM. Click on link for details on venue and organization.

3. The Wine & Cheese of Italy: Off-the-beaten-path: Dec 18, 2008, from 6:30 PM to 8:30 PM at Tasting World. Join Tasting World's Director Dilek Caner, and Murray's Cheese Fromager Chris Munsey on a pairing tour of fantastic lesser known formaggi and vini from the foothills of the Alps to the sun-soaked shores of Sardinia.

4. Gourmet Breakfasts: December 21st at 10:00am and repeats on various dates. At the Institute of Culinary Education; Start your day in style with four-star breakfasts that will transform even the dreariest morning into a celebration. Pastry Chef-Instructor Chad Pagano will lead you through the steps of sophisticated dishes such as Cornmeal Blinis with Homemade Fig Preserves, Poached Mission Figs and Hand-Whipped Cream; Eggs Benedict with Smoked Salmon and Dill Cream Cheese...etc..

5. Korean Barbecue: December 20th at 10:00am and repeats on various dates. At the Institute of Culinary Education; Korea native Youngsun Lee, an ICE alumnus who owns Persimmon and cooked at Momofuku, will teach you simple techniques that range from traditional Korean to western cooking methods. You will also learn how to create a variety of wraps and sauces. Maybe you'll get a chance to make the Korean green onion pancakes I talked about  last month.

6. Essentials of Vietnamese Cooking: This is one I will personally not miss due my obsessive attachment to Vietnam. Remember that I was first to introduce you to pho! Also at the Institute of Culinary Education; December 21st at 5:00 PM and repeats on various dates. In this class developed especially for ICE by Andrea Nguyen, author of the award-nominated Into the Vietnamese Kitchen: Treasured Foodways, Modern Flavors, you will explore the fundamental techniques and ingredients behind some of Vietnams treasured dishes. See you there?

More events next week.