GREAT
AND GLORIOUS INGREDIENTS
Series of 4 $300 or $80 per class if available
WEDNESDAY,
MAY 15, 2002 5:30 to 8:00PM
Fine
Cooking's editor-in-Chief MARTHA HOLMBERG and KATY SPARKS
formerly chef of SoHo's acclaimed Quilty's restaurant will
present a spring supper menu using local produce and artisanal
foods from New York's agricultural community to create totally
satisfying and healthy dishes that are right for the way we like
to eat.
THURSDAY,
MAY 30, 2002 5:30 to 8:00PM
DAN
BARBER, with MICHAEL ANTHONY, co-owners and executive
chefs of the wildly convivial Blue Hill restaurant and
Dan Barber Catering will combine the most pristine ingredients
in the market into dishes that are both inventive and comfortable,
where each bite offers a new taste sensations.
TUESDAY,
June 4, 2002 5:30 to 8:00PM
PERLA
MEYERS, great teacher, and cookbook author of the original
proponent of Fresh From the Garden, shows us how to take
the most seasonal of ingredients and transform them into a meal
that tastes as if it was just picked. Perla has a special knack
for creating food that has all the flair of a restaurant and the
joys of cooking at home.
THURSDAY,
JUNE 13, 2002 5:30 to 8:00PM
This
celebrated duo, MAURY RUBIN & ILENE ROSEN, of
the cafe and bakery, City Bakery will demonstrate the savory
side of this team, featuring dishes inspired by The Union Square
Greenmarket using high quality, organic ingredients combined in
dishes that are simple, fresh and delicious. Needless to say,
Maury ends the evening on a sweet note.
De Gustibus HOME
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