NYCsaint
Guest
- Joined
- May 7, 2009
- Messages
- 5,008
- Reaction score
- 2,560
Offline
Really excited about the new series noma is doing. Ralph Brennan family of restaurant chefs are putting on a weekly friday cooking demo at noma included at the museums price of admission. Leah chase will be sitting in on a fair number of them too.
June 8 – Chris Montero, Culinary Curator, Café Noma
Pickling vegetables, cure bacon and make condiments at home.
June 15 – Brett Gauthier, Executive Pastry Chef, Ralph Brennan Restaurant Group
Cocktails reinterpreted as dessert: edible grasshoppers, bellinis, etc.
June 22 – Chip Flanagan, Executive Chef, Ralph’s on the Park
Louisiana surf, turf and sparkle: recipes from the rich bounty of Louisiana waters and wetlands
June 29 – Food Photography with Matthew Noel, Finding Flavors
Tips for mouthwatering food photos, even with your camera phone
July 6 – Chip Flanagan, Executive Chef, Ralph’s on the Park
Summer grilling: gourmet rubs, sauces and accompaniments
July 13 - Chris Montero, Executive Chef, Café B, with special guest Leah Chase
Make your own Creole cream cheese, mozzarella and ricotta
July 20 – Haley Bittermann, Executive Chef, Ralph Brennan Restaurant Group
Molecular gastronomy meets bananas Foster and other New Orleans classics
July 27 – Brett Gauthier, Executive Pastry Chef, Ralph Brennan Restaurant Group
Offbeat sweet and savory desserts, using overlooked ingredients
August 3 – Michael Gottlieb, Executive Chef, Red Fish Grill with special guest Leah Chase
The art of roux making and other gumbo tales
August 10 – Haley Bittermann, Executive Chef, Ralph Brennan Restaurant Group
Modern twists on New Orleans classics and other family-friendly comfort foods
August 17 – Thomas Register, Beverage Specialist – Ralph Brennan Restaurant Group
Enhance cocktails with infusions and garden fresh fruits and vegetables
August 24 – Steven Marsella, Executive Chef, Heritage Grill with special guest Leah Chase
Creole Classics undergo an extreme makeover. Will you miss the butter?
June 8 – Chris Montero, Culinary Curator, Café Noma
Pickling vegetables, cure bacon and make condiments at home.
June 15 – Brett Gauthier, Executive Pastry Chef, Ralph Brennan Restaurant Group
Cocktails reinterpreted as dessert: edible grasshoppers, bellinis, etc.
June 22 – Chip Flanagan, Executive Chef, Ralph’s on the Park
Louisiana surf, turf and sparkle: recipes from the rich bounty of Louisiana waters and wetlands
June 29 – Food Photography with Matthew Noel, Finding Flavors
Tips for mouthwatering food photos, even with your camera phone
July 6 – Chip Flanagan, Executive Chef, Ralph’s on the Park
Summer grilling: gourmet rubs, sauces and accompaniments
July 13 - Chris Montero, Executive Chef, Café B, with special guest Leah Chase
Make your own Creole cream cheese, mozzarella and ricotta
July 20 – Haley Bittermann, Executive Chef, Ralph Brennan Restaurant Group
Molecular gastronomy meets bananas Foster and other New Orleans classics
July 27 – Brett Gauthier, Executive Pastry Chef, Ralph Brennan Restaurant Group
Offbeat sweet and savory desserts, using overlooked ingredients
August 3 – Michael Gottlieb, Executive Chef, Red Fish Grill with special guest Leah Chase
The art of roux making and other gumbo tales
August 10 – Haley Bittermann, Executive Chef, Ralph Brennan Restaurant Group
Modern twists on New Orleans classics and other family-friendly comfort foods
August 17 – Thomas Register, Beverage Specialist – Ralph Brennan Restaurant Group
Enhance cocktails with infusions and garden fresh fruits and vegetables
August 24 – Steven Marsella, Executive Chef, Heritage Grill with special guest Leah Chase
Creole Classics undergo an extreme makeover. Will you miss the butter?
