De Gustibusdegustibusnyc.com/store/product_images/uploaded_files/S18_De... · Private & Corporate Events ... $250 PER PERSON – limited enrollment. ... one of the hospitality world’s

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degustibusnyc.com

“There is no sincerer love than the love of food.”

- George Bernard Shaw

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Spring is such a wonderful time for chefs, professionals and home-cooks, alike! And, frankly, for all of us who love to be entertained at the greenmarket by the farmer’s bounty, we relish in the joy of the shopper who is looking for the best possible produce. Everyone is excited to see what’s new for the season and ready to be inspired to prepare glorious meals for family and friends.

For 38 unprecedented years, we at De Gustibus Cooking School by Miele have hosted the world’s best chefs, wine experts, authors and noted food personalities as they present dishes that we savor, celebrate, and replicate at home. Our evenings are made complete with the extraordinary wines paired by our partner, Vias Imports. It’s a perfect evening as we are educated, inspired and always entertained!

Each night, our talented assistants, led by our General Manager Amaral along with Emmy, our Events Manager, work tirelessly to make sure everyone, from the chefs to our clients, have a memorable evening. Their dedication and hard work shines through at each and every class. Finally, we continue to be blessed by having founder Arlene Sailhac return to host some events. As the song goes, we are family!

De Gustibus could not be possible without the support of our exceptional partners, including Miele, Poggenpohl, S.Pellegrino®, Acqua Panna®, Vias Imports, Starbucks Reserve and Global Knives, just to name a few.

Let’s raise our glass to spring, to the great chefs who’ll be gracing our stage and to all of you, our loyal customers, who return again and again to experience an event like no other in New York City.

Buon Appetito!

Salvatore RizzoOwner/Director

Salvatore RizzoOwner & Director

Arlene SailhacFounder

Amaral OzeiasGeneral Manager

Emmy JangEvents Manager

De Gustibus Cooking School by Miele:

De Gustibus would like to thank our generous partners for their continued support:

38 years • 75 seasons

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MEET & LEARN fromWorld-Class ChefsGain access to celebrity chefs and rising stars who bring their talents to our classroom.

EAT Delicious FoodObserve the techniques and follow the recipes of cutting-edge chefs as they prepare a divine menu. Smell and savor their culinary creations served to you.

TASTE Exquisite WinesDiscover a delightful array of wines selected by our partner, Vias Imports. Hear what their wine experts are touting as the best wines which are expertly paired each evening.

Our Mission Statement

Our mission at De Gustibus Cooking School by Miele is to provide the highest quality experience in all things culinary. Tickets to our classes and events include food, education and the opportunity to be up close and personal with the most celebrated chefs and sommeliers in the industry. Alcoholic beverages are not included in the ticket price and are provided by a licensed supplier on a complimentary tasting basis in accordance with state rules and regulations.

Class Packages*

Purchase a package of 6 classes for $570 or 10 classes for $900 to be applied only for chef demonstration or wine tasting classes priced at $100 for the current season.

*Package pricing may not be applied towards On Location or Hands-on Classes, and cannot be used to purchase gift certificates. Package pricing cannot be used towards any class above the $100 ticket price.

Cancellation Policy

Please be advised that we ask for 48 hours notice* should you need to cancel your class. A credit towards a future class, based on availability, will be applicable only during the current season.

NO REFUNDS. ONLY CLASS CREDIT WILL BE ISSUED FOR THE CURRENT SEASON.

*Should you cancel your class less than the 48 hours; no credits will be issued.

Book a class atdegustibusnyc.comor call 212.239.1652

Spring 2018 4

Spring 2018 From Italy with Love: Caviar, Bubbles and Other Indulgences

2/14 Michael Ferraro, Delicatessen 6

Cristina Renda, Ca del Bosco John Knierim, Calvisius Caviar

An Italian Itinerary

3/1 Fortunato Nicotra, Felidia 6

3/6 Cruz Goler, La Pecora Bianca 7 3/14 Anthony Sasso, La Sirena 8

3/27 Melissa Rodriguez, Del Posto 10

4/18 Iacopo Falai, SA Hospitality Group 12 David de Lucia, Casa Lever Domenico Natale, Casa Lever Andrea Pancani, Sant Ambroeus

On The Line: Hands-On Cooking - On Location

3/3 Ashfer Biju, Perrine 6

3/24 Scott Campbell, Butcher & Banker 10 4/28 Nils Noren, Megu 14

5/5 Scott Schneider, Ai Fiori 15

5/12 Efi Nahoun & Lior Lev Sercarz, 16 Taboon & La Boîte

6/2 Matt Abdoo, Pig Beach 18

Single Subject: Spain and it’s Love of Pork

3/21 Louis Goral, Amada 9

French Touches

3/22 Aaron Bludorn, Café Boulud 10

6/6 Laëtitia Rouabah, Benoit 19 Forever Favorites

3/7 Geoffrey Zakarian, The Lambs Club 7

3/19 Carmen Quagliata, 9 Union Square Café 4/10 Emma Bengtsson, Aquavit 11

6/7 Alfred Portale, Gotham Bar & Grill 19

The ABCs of Vegetables

6/5 Neal Harden, abcV 19

Coastal Seafood

5/3 PJ Calapa, Scampi 14

5/10 Andrew Corrigan, Cookshop 16

Brooklyn’s Newest Hot Spots

3/13 Jaime Young, Sunday in Brooklyn 8

3/20 Garett McMahan, Celestine 9 5/1 Anthony Ricco, Leuca & Westlight 14

A Gamut of Flavors

3/8 Akhtar Nawab, Alta Calidad 7

3/12 Cedric & Ochi Vongerichten, Wayan 8 3/15 Erik Ramirez, Llama Inn 8 4/11 Gaurav Anand, aRoqa 11

4/16 Timon Balloo, 12 Sugarcane Raw Bar Grill

5/9 Ayesha Nurdjaja, Shuka 15 5/31 Simone Tong, Little Tong Noodle Shop 18

Specialty Hands On @ De Gustibus

3/10 Knife Skills with Marc Bauer, 7 International Culinary Center 4/14 Homemade Pasta & Focaccia 11 with Ali La Raia & Cliff Crooks, The Sosta 4/19 Tapas for the Home Cook with 12 The Chefs of Barcelona Wine Bar, Barteca Restaurant Group

A Family Affair

3/5 Bill Peet, Tavern on the Green 6

Will Peet, The Aviary Yael Peet, Kasaru

The Flavor Matrix

4/30 James Briscione & Brooke Parkhurst, 14 Chef & Cookbook Author

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Vegan BBQ Cookout

5/15 Adam Sobel, The Cinnamon Snail 17

Modern American

4/23 Greg Vernick, Vernick Food & Drink 13

5/7 Mazen Mustafa, Asiate 15 5/30 Jonathan Sawyer, 17 The Greenhouse Tavern

Friday Night Flights: The Ultimate in Sicilian Wines & Food

3/16 Anthony Giglio, Wine Personality 9

Salvatore Fraterrigo, Norma

The Art of Smoking & Grilling

4/12 Matt Abdoo, Pig Bleecker 11

Mostly Mediterranean

3/26 Jimmy Bannos Jr, The Purple Pig 10

4/24 Katy Millard, Coquine 13 Ksandek Podbiekski 4/26 Jared Sippel, Italienne 13

Bradley Cohen, Bradley Alan Imports

Summer Parties with Neighborhood Projects

5/17 Matt Abramcyk & Team, 17

Neighborhood Projects

Michael White and his Band of All Stars

6/4 Michael White, Altamarea Group 18

Bill Dorrler Lauren Desteno Arthur Lee Hristo Zisovzki Michael Longshore

A Variety of Kosher Classes

4/17 Katsuji Tanabe, Mexikosher 12

4/25 Naftali Hanau, Grow & Behold 13

5/8 Mark Hennessey, Le Marais 15

5/21 Peter Callahan, PCK Catering 17

Book a class at degustibusnyc.comor call 212.239.1652

The photos that are featured throughout the brochure are courtesy of the talented photographers who captured the sumptuous dishes we tasted, techniques we learned, and evenings we shared.

Leven Bastianjoliephotographynyc.com

Oliver Gill ogimagining.com

Benjamin Keens keensphoto.com

Evelina Reinhartevelinareinhart.com

Private & Corporate EventsDe Gustibus’ world-class kitchen and entertaining space is the perfect venue for your personal or corporate event. We can customize an afternoon or evening to create an unforgettable culinary experience from chef demonstrations to hands-on cooking classes. Consider De Gustibus as the location for any of these events:

• Corporate team-building• Birthday celebrations• Holiday parties• Filming• Press events• Product launches

Spring 2018 6

Wed, Feb 14 | 6:00 - 8:30 PM

MICHAEL FERRARO DelicatessenJOHN KNIERIM Calvisius USACRISTINA RENDA Ca’ del Bosco

Join us for an evening of “amore” as John Knierim, Vice President of Calvisius USA brings us his esteemed Italian caviar from sustainable farms in Lombardy. Cristina Renda will offer renowned Ca’ del Bosco Family Estate wines, and Chef Michael Ferraro will indulge us with dishes from Delicatessen and macbar, his highly popular downtown eateries. Impress your Valentine, or spoil yourself – either way this will be an evening filled with love!

$225 PER COUPLE, $115 SINGLE

Thu, Mar 1 | 6:00 - 8:30 PM

FORTUNATO NICOTRA Felidia

Our 75th season opens with Fortunato Nicotra, Executive Chef of world-famous Felidia, Lidia Bastianich’s acclaimed restaurant. Fortunato has led the kitchen for over 20 years and has garnered multiple three-star reviews from The New York Times. Known for his innovative presentation of traditional ingredients in classic Italian dishes, we are honored to have Fortunato as the opening star.

$100 PER PERSON

Sat, Mar 3 | 2:00 - 6:00 PM

ASHFER BIJU PerrineON LOCATION, HANDS-ON

Executive Chef Ashfer Biju brings his worldly vision of seasonally-inspired fare to Perrine, the Pierre Hotel’s jewel-like restaurant. Be inspired as you prepare some of the beloved dishes from the Pierre’s vintage menus, utilizing pristine ingredients from farms and artisanal producers from across the region. A master class for sure!

$250 PER PERSON – limited enrollment. Class is held in the restaurant’s kitchen, followed by a seated supper with paired wines.

Mon, Mar 5 | 6:00 - 8:30 PM

BILL PEET, WILL PEET & YAEL PEET Tavern on the Green, The Aviary, Kasaru

It’s family night at De Gustibus as Chef Bill Peet, his son Will and his sushi-chef daughter-in-law, Yael take the stage. Bill, formerly of Lutèce and Café des Artistes, is currently Executive Chef at the iconic Tavern on the Green. Will is affiliated with Grant Achatz’s The Aviary in the Mandarin Oriental Hotel, exploring the world of intoxicating cocktails, while Yael runs the sushi bar at Karasu in Brooklyn. We can expect fun, restaurant history, family rivalry and great food and drink!

$100 PER PERSON

* note later time

Book a class at degustibusnyc.com or call 212.239.1652 7

Tue, Mar 6 | 6:00 - 8:30 PM

CRUZ GOLER La Pecora Bianca

A veteran of Mario Batali and Jean-Georges Vongerichten kitchens (Lupa, Del Posto, Jean-Georges), Chef Cruz Goler oversees the kitchens of both locations of La Pecora Bianca, where he features Italian food at its most authentic. He will demonstrate a delectable regional and seasonal menu, emphasizing vegetables and house-made pastas made from local, organic grains.

$100 PER PERSON

Wed, Mar 7 | 6:00 - 8:30 PM

GEOFFREY ZAKARIAN The Lambs Club

Iron Chef, chef/restaurateur, author and Chopped judge, Geoffrey Zakarian, is one of the hospitality world’s elite. Beginning his career at the famed Le Cirque, Geoffrey established innumerable restaurants, including The New York Times three-starred Town, and three-star Country. At the Lambs Club, just one of his many venues, he excites sophisticated diners with his modern approach to the classics and his signature approach to hospitality.

$115 PER PERSON

Thu, Mar 8 | 6:00 - 8:30 PM

AKHTAR NAWAB Alta Calidad

We welcome back Chef Akhtar Nawab, owner of Brooklyn’s favorite Mexican cantina, Alta Calidad. Akhtar honed his skills under Tom Colicchio at Gramercy Tavern, Craft and Craftbar. He is also behind the fast-casual Choza Taqueria at Gotham West, and is a partner in both Indie-Fresh and Fero in Washington, D.C. David Chang calls Akhtar his mentor, and at this class, you’ll get an insider peek into the mind of this amazing chef as he prepares a globally inspired menu.

$100 PER PERSON

Sat, Mar 10 | 1:00 - 4:00 PM

MARC BAUER International Culinary Center

Hands On @ De Gustibus - Essential Knife Skills

MARC BAUER, master chef, roundsman, and highly respected instructor from the International Culinary Center, returns to De Gustibus for the 44th time to teach the fine art of knife use, including the principles of dicing, slicing, carving, boning and filleting. You will learn all of the knife skills that are necessary for any serious home cook to master. A delightful light lunch with paired wines will be served.

$150 PER PERSON

Spring 2018 8

Mon, Mar 12 | 6:00 - 8:30 PM

CEDRIC & OCHI VONGERICHTEN Wayan

Husband and wife team, Cedric and Ochi Vongerichten, introduce us to the foods of Indonesia as featured in their forthcoming restaurant, Wayan. Both graduates of the CIA, Cedric, one of Zagat’s Top 30 Under 30 Chefs, is the chef at Perry Street, one of his father’s (Jean-Georges Vongerichten) much-loved NYC restaurants, and Ochi grew up in her mother’s catering business in Jakarta. We will experience some exotic flavors and spices of Indonesian food with more than a hint of modern American style.

$115 PER PERSON

Tue, Mar 13 | 6:00 - 8:30 PM

JAIME YOUNG Sunday in Brooklyn

Winner of Star Chefs Best New Chef 2017, Jaime Young is the Chef/Co-Owner of Sunday in Brooklyn, one of Williamsburg’s top cool dining spots. After working through the ranks at Eleven Madison Park and making his mark alongside Matthew Lightner as they earned two Michelin stars at Atera, Jaime partnered with Todd Enany and Adam Landsman, to open their dream restaurant. The all-day spot offers a modern casual eatery with chef-driven commitment to quality, technique and seasonality.

$100 PER PERSON

Wed, Mar 14 | 6:00 - 8:30 PM

ANTHONY SASSO La Sirena

You will be welcomed into the world of Michelin-starred Mediterranean cuisine from La Sirena, where Executive Chef Anthony Sasso is at the helm of this sun-filled spot located in the Maritime Hotel. After an early career with Bobby Flay and Rocco DiSpirito, Anthony earned eight consecutive Michelin stars for Casa Mono as Head Chef under Andy Nusser. This evening, he will WOW us with his take on the foods of the Italian Peninsula.

$100 PER PERSON

Thu, Mar 15 | 6:00 – 8:30 PM

ERIK RAMIREZ Llama Inn

Awarded two stars from The New York Times at the Llama Inn, Executive Chef Erik Ramirez brings his Peruvian-American heritage to the forefront of New York dining at Deli Llama. He trained at Eleven Madison Park and under renowned chefs Gaston Acurio of the award-winning Astrid y Gaston in Bogota, as well as Virgilio Martinez at Central in Peru. Erik will feature a modern Latin menu with his personal touch that has made him a modern master of Latin cooking.

$100 PER PERSON


Fri, Mar 16 | 6:30 - 9:00 PM

ANTHONY GIGLIO & SALVATORE FRATERRIGO Wine Personality & Norma Restaurant

Join Anthony Giglio — the “Wine Wise Guy” — for a tasting tour of Sicily through the wines of Firriato, a family business with six estates in the most magical parts of Sicily, including Baglio Sorìa in the West and Cavanera Etna in the East. By the end of our journey, you’ll be familiar with Sicily’s greatest grapes paired with authentic Sicilian dishes prepared by Salvatore “Toto” Fraterrigo, Chef/Owner of Norma Restaurant in NYC.

$100 PER PERSON

Mon, Mar 19 | 6:00 - 8:30 PM

CARMEN QUAGLIATA Union Square Cafe

With a coveted three stars from The New York Times, Chef Carmen Quagliata continues to lead the accolades at Danny Meyer’s Union Square Café. Carmen brings his passion for Italian cooking to his contemporary American cuisine which has won the restaurant five James Beard awards and has been Zagat’s #1 Most Popular Restaurant for an unprecedented nine times. Carmen will demonstrate updated versions of Union Square’s classic dishes--thoughtfully executed, creative and extremely accessible.

$115 PER PERSON

Tue, Mar 20 | 6:00 - 8:30 PM

GARETT MCMAHAN Celestine

Dumbo comes to De Gustibus with the chic, but definitely Brooklyn vibe of Chef Garett McMahan of the Mediterranean bistro Celestine. Formerly of Perilla, Garett draws inspiration from the east side of the Mediterranean with dishes reflecting Turkey, Italy and Greece. He combines unusual, yet diner-friendly ingredients for an amazing menu. This is a class to learn new techniques, creative combinations and inventive dishes.

$100 PER PERSON

Wed, Mar 21 | 6:00 - 8:30 PM

LOUIS GORAL Amada

Executive Chef Louis Goral of the Andalusian tapas bar and restaurant, Amada, returns. His long association with the Spanish master and Iron Chef Jose Garces, has sealed his Iberian credentials, and his knowledge of the rich traditions of Spanish cooking have created one of the most unique menus in New York City. With his impeccable techniques, Louis will teach us the intricacies of breaking down a whole pig and then preparing such classic dishes as porchetta atunatta and pernil asado - fantástico!

$100 PER PERSON

* note later time

Spring 2018 10

Thu, Mar 22 | 6:00 - 8:30 PM

AARON BLUDORN Cafe Boulud

Aaron Bludorn, Executive Chef of the multi-starred Café Boulud, returns to celebrate French family dishes, those traditional favorites that sing of the terroir and passion that exemplify the French table. He will be joined by his pastry chef, Ashley Brauze, and, together, they will show us an unparalleled classic, yet creative menu that will take us into the heart of the French kitchen.

$100 PER PERSON

Sat, Mar 24 | 12:00 – 4:00 PM

SCOTT CAMPBELL Butcher & BankerON LOCATION, HANDS-ON

Spring into the season with Chef Scott Campbell from Manhattan steakhouse, Butchers and Bankers, created in a Depression-era bank vault under the Hotel New Yorker that is a little bit brasserie, a lot elegant, and with a creative menu fashioned from Scott’s years at Le Cirque and at his own landmark restaurants. Steaks and chops and much, much more will set the stage for this exciting afternoon.

$250 PER PERSON – limited enrollment. Class is held in the restaurant’s kitchen, followed by a seated lunch with paired wines.

Mon, Mar 26 | 6:00 – 8:30 PM

JIMMY BANNOS JR The Purple Pig

Jimmy Bannos Jr, owner of Chicago hot spot, The Purple Pig was awarded Rising Star by The James Beard Foundation, and his restaurant was named one of Bon Appétit’s Best New Restaurants as well as receiving a Bib Gourmand from the Michelin Guide. Mentored by his father, Chef Jimmy Bannos, Sr. of Chicago’s Heaven on Seven fame, he will demonstrate a Mediterranean inspired, elegant and scrumptious meal sure to please all.

$100 PER PERSON

Tue, Mar 27 | 6:00 - 8:30 PM

MELISSA RODRIGUEZ Del Posto

Melissa Rodriguez, Executive Chef of Del Posto, oversees the only four New York Times starred Italian restaurant in New York City. Mentored by former chef, Mark Ladner, she returns to showcase innovative and creative dishes that you can recreate in your home kitchen—simply delicious!

$100 PER PERSON

* note later time


Tue, Apr 10 | 6:00 - 8:30 PM

EMMA BENGTSSON Aquavit

Emma Bengtsson first burst on the New York dining scene as pastry chef of Aquavit, rising to the ranks of Executive Chef. Her contemporary take on Nordic cuisine has earned Aquavit two Michelin stars and three New York Times stars. Widely recognized for her understanding of traditional Scandinavian cooking with a contemporary perspective, Emma will be demonstrating a menu of some of the most popular dishes from past menus over Aquavit’s 30-year history.

$100 PER PERSON

Wed, Apr 11 | 6:00 - 8:30 PM

GAURAV ANAND aRoqa

Owner of four Indian restaurants in New York City, Bhatti Indian Grill, Moti Mahal Delux, Awadh and now aRoqa, Chef Gaurav Anand is a powerhouse! Moti Mahal Delux received two stars from The New York Times and Awadh has been named “best Indian” restaurant by The Village Voice. With aRoqa, Gaurav has married traditional Indian cooking techniques with global flavors to create a one-of-a-kind menu that goes far beyond traditional Indian cooking.

$100 PER PERSON

Thu, Apr 12 | 6:00 - 8:30 PM

MATT ABDOO Pig Bleecker

Matt Abdoo, Chef/Co-Owner of both Pig Beach and Pig Bleecker, will thrill us with his vast knowledge of the art of grilling and smoking. He will show us how to incorporate the art of smoking ingredients into traditional and unconventional foods, teaching us classic barbecue and comfort foods with a smoky twist, all of which can be easily replicated at home.

$100 PER PERSON

Sat, Apr 14 | 1:00 - 4:00 PM

ALI LaRAIA Executive Chef + Co-Founder The Sosta CLIFF CROOKSCulinary Director Esquared Hospitality

Hands On @ De Gustibus - Pasta and Focaccia

Cliff Crooks, Culinary Director of Esquared Hospitality Group (by Chloe, BLT restaurants) joins Ali LaRaia, Executive Chef/Co-Founder of The Sosta, for an immersive afternoon on how to make delicious homemade pastas and focaccia at home, along with accompanying sauces. A seated lunch with paired wines will be served.

$150 PER PERSON

Spring 2018 12

Mon, Apr 16 | 6:00 - 8:30 PM

TIMON BALLOO Sugarcane Raw Bar Grill

As the culinary heart of Dumbo’s Sugarcane Raw Bar Grill, Executive Chef/Partner Timon Balloo draws from his Asian/Caribbean heritage and a broad range of influences and experiences with chefs such as Michelle Bernstein and Allen Susser, to bring a bold mix of Asian, Latin and American flavors to every dish. Sugarcane Raw Bar Grill was named a James Beard Award semifinalist for “Best New Restaurant,” and Timon was named “The People’s Best New Chef” by Food & Wine.

$100 PER PERSON

Tue, Apr 17 | 6:00 - 8:30 PM

KATSUJI TANABE MexiKosher All food will be strictly kosher

Katsuji Tanabe, a Top Chef Season 12 contestant and Executive Chef/Owner of MexiKosher, returns to showcase an authentic kosher, yet equally delicious Mexican menu packed with flavor.

$100 PER PERSON

Wed, Apr 18 | 6:00 - 8:30 PM

IACOPO FALAI, DOMENICO NATALE, ANDREA PANCANI, DAVID de LUCIA SA Hospitality Group, Casa Lever & Sant Ambroeus

Join Iacopo Falai, Culinary Director of SA Hospitality Group, and his team of chefs, Domenico Natale (Casa Lever), Andrea Pancani (Sant Ambroeus), and David de Lucia (Casa Lever), as they create a “celebration of spring” menu overflowing with fresh aromas, seasonality and true Italian flavor.

$100 PER PERSON

Thu, Apr 19 | 6:00 - 9:00 PM

THE CHEFS of BARCELONA WINE BAR Barteca Restaurant Group

Hands On @ De Gustibus - Tapas for the Home Cook

Learn how to create authentic tapas with The Chefs of Barcelona Wine Bar. Join their talented line-up of culinary rising stars for a hands-on cooking class that focuses on clean flavors and seasonal ingredients that are turned into zesty small plates redolent of Spain and the Mediterranean. Chefs will mentor each participant so that you can add a little pizzazz to your culinary repertoire to impress your guests. The class is followed by a seated dinner with wine pairings, Spanish, of course!

$150 PER PERSON

* note later time


Mon, Apr 23 | 6:00 - 8:30 PM

GREG VERNICK Vernick Food & Drink

Chef/Owner Greg Vernick is celebrating major recognition, thanks to being named a 2017 James Beard Foundation Best Chef Northeast and Vernick Food & Drink being named the “best in the city “ by the Philadelphia Inquirer. Greg’s creative, yet no-fuss approach to cooking, influenced by the many years under Jean-Georges Vongerichten, has earned him a Philadelphia Star Chefs Rising Star award along with raves from Food & Wine.

$100 PER PERSON

Tue, Apr 24 | 6:00 - 8:30 PM

KATY MILLARD & KSANDEK PODBIESKI Coquine

Chef Katy Millard, and her husband, Ksandek Podbieski, are owners of Coquine in Portland, Oregon earning an Esquire Magazine Best New Restaurant nod 2017 and The Oregonian’s Best Restaurant 2016 accolade. Katy honed her skills at Guy Savoy in Paris and Coi in San Francisco. For this class, she will create a mouthwatering menu featuring seasonally inspired dishes with pitch perfect wines paired by Ksandek.

$100 PER PERSON

Wed, Apr 25 | 12:00 – 3:30 PM

NAFTALI HANAU Grow & Behold

Hands-On @ De Gustibus - Butchering

All food will be strictly kosher

Naftali Hanau is the butcher/owner of Brooklyn’s Grow & Behold, delivering the highest quality glatt kosher meats to chefs and consumers from family run farms. For this class, Naf will teach us the art of proper butchering of chick-ens and lamb. Kosher deli sandwiches will be provided for lunch and each guest will receive the gift of a knife to take home. Limited enrollment.

$175 PER PERSON

Thu, Apr 26 | 6:00 - 8:30 PM

JARED SIPPEL Italienne BRADLEY COHEN Bradley Alan Imports

Jared Sippel, Chef/Co-Owner of Italienne, a duo-personality restaurant in the Flatiron District, features a unique take on the foods and wines of Southern France and Northern Italy. Jared, formerly of Michelin-starred Quince in San Francisco and Boulder’s Frasca Wine and Food, will excite us with regional dishes featuring premier products from local artisans, while Bradley Cohen of Bradley Alan Imports, will lead us through the tasting of superb Southern French wines.

$100 PER PERSON

Spring 2018 14

Sat, Apr 28 | 9:30 AM - 1:30 PM

NILS NOREN MeguON LOCATION, HANDS-ON

Chef Nils Noren is the Culinary Director of Megu, a contemporary fine dining Japanese concept in the iconic Dream Hotel Downtown. This will be an exciting morning, preparing creative and authentic Japanese dishes, learning fine techniques and indulging in a delicious menu.


Mon, Apr 30 | 6:00 - 8:30 PM

JAMES BRISCIONE & BROOKE PARKHURST Institute of Culinary Education

Food Network host and Director of Culinary Research at The Institute of Culinary Education, James Briscione, and wife, Brooke Parkhurst, cookbook author and noted wine speaker, will share insights from their ground-breaking new cookbook, The Flavor Matrix. James and Brooke will unravel how science can be used to combine unlikely foods, creating interesting, thought-provoking, yet tasty dishes.

$100 PER PERSON

Tue, May 1 | 6:00 - 8:30 PM

ANTHONY RICCO Leuca & Westlight

Small bites and big flavors will be in order with Chef Anthony Ricco of Williamsburg’s Southern Italian-inspired Leuca at the William Vale Hotel. Anthony is the Executive Chef under Andrew Carmellini, also overseeing Westlight, the hotel’s rooftop bar. He will share a plethora of small plates based on his many years of working under Jean Georges Vongerichten at Spice Market and his love of Italian ingredients and classic dishes.

$100 PER PERSON

Thu, May 3 | 6:00 - 8:30 PM

PJ CALAPA Scampi

Chef/Owner PJ Calapa, formerly of Michelin-starred Ai Fiori and partner in The Spaniard, brings the bold flavors of Southern Italy at Scampi, his newly opened and highly anticipated restaurant. For this evening, he will demonstrate a seafood inspired menu showcasing composed crudos, handmade pastas, seasonal greenmarket vegetables and masterfully-prepared grilled items.

$100 PER PERSON


Tue, May 8 | 1:00 - 3:30 PM

MARK HENNESSEY Le Marais

All food will be strictly kosher Executive Chef Mark Hennessey of the world-renowned kosher steakhouse, Le Marais, will regale you with his culinary expertise in transporting kosher cooking to the contemporary table. Author of the Le Marais Cookbook: A Rare Steakhouse Well-Done, Mark will help elevate your home cooking as you learn to apply classic French techniques to authentic and delicious kosher dishes.

$100 PER PERSON

Wed, May 9 | 6:00 - 8:30 PM

AYESHA NURDJAJA Shuka

Indulge in the vibrant flavors of the cooking of Executive Chef Ayesha Nurdjaja at Shuka, the latest restaurant from Manhattan’s favorite Chef/Restaurateur duo, Marc Meyer and Vicki Freeman (Cookshop, Vic’s, Rosie’s). Ayesha blends the ingredients, techniques and essence of the foods of Morocco, Italy and Tunisia to create her own unique take on the cuisines of the Mediterranean. Exotic aromas and palate pleasing piquancy will embrace your senses.

$100 PER PERSON

Sat, May 5 | 9:30 AM - 1:30 PM

SCOTT SCHNEIDER Ai FioriON LOCATION, HANDS-ON

Under the tutelage of esteemed Chef Michael White of the Altamarea Group, Chef Scott Schneider continues to expand the traditional, yet innovative Italian menu of the multi-starred Ai Fiori. For this hands-on class, you will get into the heart of the kitchen, creating Mediterranean-inspired seafood dishes that Scott and the restaurant are known for, easily becoming 4-star recipes!


Mon, May 7 | 6:00 - 8:30 PM

MAZEN MUSTAFA Asiate

Chef Mazen Mustafa brings his varied career with such luminaries as David Bouley, Daniel Boulud, and Paul Liebrandt to his current role as Chef de Cuisine at the Mandarin Oriental’s star restaurant, Asiate. Mazen works with Executive Chef Cyril Renaud to bring his wide range of influences and creativity to Asiate’s modern American cuisine, featuring sophisticated interpretations of traditional fare, for one of the most inventive dining experiences in Manhattan.

$100 PER PERSON

Spring 2018 16

Thu, May 10 | 6:00 – 8:30 PM

ANDREW CORRIGAN Cookshop

Andrew Corrigan, Executive Chef at Cookshop, shares some of the local bounty that his restaurant incorporates into the daily menu. Andrew, who has worked in such prized restaurants as Del Posto and Locanda Verde, continues the commitment to sustainable ingredients instilled in him by Chef Marc Meyer. For this class, he will focus on some of the local fisherman he works with giving us the incredible opportunity to have a truly immersive sea to table experience.

$100 PER PERSON

Sat, May 12 | 9:30 AM - 1:30 PM

EFI NAHON & LIOR LEV SERCARZ Taboon & La Boîte ON LOCATION, HANDS-ON

Efi Nahon, the master of “Middleterranean” cooking at Taboon, and Lior Lev Sercarz of La Boîte, world renown spice master, meet in the kitchen of Taboon to explore the ingredients and spices that make this cooking so alluring. The aromas of the Middle East and the Mediterranean will surround us and you’ll have great recipes to expand your home repertoire.



Tue, May 15 | 6:00 – 8:30 PM

ADAM SOBEL The Cinnamon Snail

All food will be strictly vegan

Adam Sobel is the Chef/Owner of Cinnamon Snail at The Pennsy and The Cinnamon Snail, a celebrated, award-winning, all-vegan food truck which serves NYC and NJ. Adam has won numerous awards including the coveted Vendy Award, as well as being named the nation’s favorite vegetarian food truck by Mobile Cuisine. For this class, Adam will focus on getting you ready for summer with vegan barbecue, sure to please everyone at your next backyard outing.

$100 PER PERSON

Thu, May 17 | 6:00 - 8:30 PM

MATT ABRAMCYK Neighborhood Projects

Get ready for warm weather dining with restaurateur Matt Abramcyk and the chefs from his Neighborhood Projects restaurant group, as they present “A Taste of Summer”. The chefs will share with us dishes from the group’s popular dining destinations, Yves (Tribeca), The Osprey (Brooklyn), and forthcoming Tribeca restaurants, A Summer Day Café and Holy Ground. Beverages will be curated by the team’s expert mixologists—refreshing libations to match the scrumptious fare from this hot restaurant group.

$100 PER PERSON

Mon, May 21 | 10:30 AM - 2:30 PM

PETER CALLAHAN PCK Catering

All food will be strictly kosher

Get ready for summer as Peter Callahan, the master of kosher catering, teaches us the perfect summertime dishes for family entertaining. Owner and Creative Director of New York City-based Peter Callahan Catering, Peter is also the author of Peter Callahan’s Party Food. His expertise will help turn us into secure and sophisticated cooks so that we can entertain with ease all summer long. $250 PER PERSON – limited enrollment. Class is held in the restaurant’s kitchen, followed by a seated lunch with paired wines.

Wed, May 30 | 6:00 - 8:30 PM

JONATHON SAWYER The Greenhouse Tavern

James Beard Foundation award winning chef Jonathon Sawyer is a mega-star throughout the Great Lakes region. Owner of Cleveland restaurants, The Greenhouse Tavern, Noodlecat and Trentina, Jonathan has garnered many awards, such as a Food & Wine Best New Chef and Best New Restaurant by Bon Appètit as well as two New York Times stars as chef at Michael Symon’s Parea in Manhattan. He will introduce us to his passion, creativity and artistry as he recreates some of the recipes that have earned all these accolades.

$100 PER PERSON

Spring 2018 18

Thu, May 31 | 6:00 - 8:30 PM

SIMONE TONG Little Tong Noodle Shop

You will thrill to the flavorful dishes from Simone Tong of Little Tong Noodle Shop. Based on rice noodles called Mixian, Simone’s food aims to transport you to Yunnan Province with each bowl having its own unique flavor profile representing different regions within the province. Simone’s time at Wylie Dufresne’s wd-50 and Alder, has added a fascinating bit of science and art to this classic Chinese cuisine – a truly memorable class is in store for you!

$100 PER PERSON

Sat, June 2 | 9:30 AM - 1:30 PM

MATT ABDOO Pig Beach ON LOCATION, HANDS-ON

Spend a fun morning with Chef Matt Abdoo at Pig Beach in Brooklyn, a true smoked meat universe unlike anything in NYC. Matt will teach us how to experiment with tried and true barbecue techniques while adding the worldly influences and forward-thinking innovation he is known for. The Pig Beach team has won numerous international barbecue awards, so bring award winning barbecue into your own home cooking repertoire.


Mon, June 4 | 6:00 - 8:30 PM

MICHAEL WHITE Chef/Owner - Altamarea GroupBILL DORRLER Corporate Executive Chef – Altamarea Group: Ristorante Morini, Osteria Morini, Nicoletta and Due MariLAUREN DeSTENO Corporate Executive Chef – Altamarea Group: Vaucluse & MareaARTHUR LEE Corporate Executive Chef – Altamarea Group: VaucluseFRANCIS JOVEN Executive Pastry Chef – Altamarea Group: MareaHRISTO ZISOVZKI Beverage Director – Altamarea GroupMICHAEL LONGSHORE Senior Bartender – Altamarea Group: Ai Fiori and Vaucluse

What an extraordinary opportunity to meet all of the heavy-hitters that make the Altamarea Group one of the country’s most influential hospitality companies. Led by Chef/Owner Michael White, this illustrious team will include one of NYC’s top female chefs, Lauren DeSteno of Vaucluse and Marea, as well as chefs from such Manhattan favorites as Ristorante Morini and Ai Fiori. The group has received the highest recognitions in the industry ranging from two Michelin stars and three New York Times stars. In the spirit of giving back, the entire team will come together for this charitable evening in support of Spoons Across America, dedicated to educating children, teachers and parents about the benefits of healthy eating.

$150 PER PERSON *$35 of each ticket sale will be donated to Spoons Across America


Tue, June 5 | 6:00 - 8:30 PM

NEAL HARDEN abcV

All food will be strictly vegan

Back by popular demand, Chef Neal Harden of Jean-Georges Vongerichten’s vegetarian sensation abcV, will, once again, excite us with the unique flavors and combinations that make us forget that there is no meat on the plate. These exceptional dishes have won two stars from The New York Times. One of the most influential vegetarian chefs in the country, Neal is a wiz at bringing together local, sustainable, farm-fresh ingredients into unforgettable dishes with unforgettable flavors, textures, and aromas.

$100 PER PERSON

Wed, June 6 | 6:00 - 8:30 PM

LAËTITIA ROUABAH Benoit

As Executive Chef at Benoit, Alain Ducasse’s flagship New York restaurant, Laëtitia Rouabah stays true to a cuisine she loves—quintessential and generous bistro fare, using market ingredients and expert techniques in her cooking. Having worked her way up through many of the Ducasse restaurants in Europe, she is known for bringing a contemporary flair to the classic French menu, drawing inspiration from New York’s varied products to create familiar, yet unexpected flavors.

$100 PER PERSON

Thu, June 7 | 6:00 - 8:30 PM

ALFRED PORTALE Gotham Bar & Grill

Our 75th season closes with Alfred Portale, the iconic New York chef whose towering plates at Gotham Bar and Grill led the movement known as New American Cuisine. The restaurant has achieved a New York Times 3-star rating for an unheard-of five times. Mentor to many of America’s most famous chefs, Alfred is celebrating over 30 years providing diners with relaxed elegance, prime products and bold flavors. A true American culinary innovator and treasure!

$115 PER PERSON

GIFT CERTIFICATES

Perfect for Weddings, Birthdays, Anniversaries, Graduations

or any special occasion.

A great gift for the food lovers/home cooks in your life.

De Gustibus Gift Certificates are available in any dollar

denomination.

Order at degustibusnyc.com or call 212.239.1652

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De Gustibusdegustibusnyc.com/store/product_images/uploaded_files/S18_De... · Private & Corporate Events ... $250 PER PERSON – limited enrollment. ... one of the hospitality world’s