Cooking Basics at the Institute of Culinary Education
New Wave Mexican Cuisine Party Style
In this class at The Institute of Culinary Education, students will learn to throw a fiesta—with some modern touches. Students will prepare (and eat) modern Mexican fare like guacamole shots, sea bass ceviche, crunchy enfrijoladas with shredded chicken, fried cheese and roasted green sauce. The class ends with a quick mole poblano ice cream tutorial. $105; 50 W. 23rd St., 888-354-2433
All About the Pig
If group classes aren’t your style, check out The Wooden Spoon, a culinary school that takes place in your home (just pick a date and a menu and they send you a grocery list). This class delves into the mysteries of our porcine friend—by the end of the class students will have learned dishes like bacon-wrapped dates, herb roasted pork loin and pecan apple slaw. $275 (for 1 or 2 participants); 347-463-9772
Sous-vide Intensive
Sous-vide (cooking with a vacuum machine) has been one of the most popular trends among cutting-edge chefs in recent years. Channel your inner Wylie Dufresne at this French Culinary Institute class, where students learn sous-vide cooking techniques, how to use the technical equipment in the kitchen and sous-vide sleight of hand like de-airing, texture modification and flash pickling. $1,295 (two days); 434 Broadway, 888-324-2433
The Art and Technique of Homemade Tofu
Impress your vegetarian friends with homemade tofu at this class offered at The Natural Gourmet School. Students will study the history and Japanese traditions of tofu before learning to make it from scratch using organic soybeans, not to mention prepare a wide selection of dishes including fresh tofu with shoyu-scallion dipping sauce, soy milk skin, tofu-miso dressing, okara cookies and minute-old soy milk. $90-$170; 48 W. 21st St., 212-645-5170
Consummately Cool
At this lecture-demonstration class at Macy’s De Gustibus, students will watch (and taste) some of New York City’s top chefs explain their craft. One of the more interesting classes of the series is on May 12, when Pichet Ong will present a class on blurring the lines between sweet and savory and will create a multi-course, Asian-inspired menu that transitions from salty to sweet. $90; 151 W. 34th St., 212-439-1714
Elements of Mixology
If your idea of a well-crafted cocktail is a Jack and Coke, you may want to check out this Astor Center class led by mixologist Jonathan Pogash, which introduces students to the art of mixing original cocktails. In this hands-on workshop, students will learn current beverage trends, proper bar techniques, and of course, how to mix and pour a killer cocktail. $75; 399 Lafayette St., 212-674-7500
