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Kookin’ Kids 2-3 Years
If they cook it, they'll eat it! In this class, parents and children share quality time in the kitchen preparing delicious dishes together , at least two recipes per week. Watch proudly as your children learn how to peel, whisk, grate and slice while experiencing a variety of healthful, fresh ingredients. All recipes are nut-free; dietary laws observed. No unregistered siblings allowed. If your child has any allergies, please call Jennifer Goren at 646 505 5713 before the first class. (more)REGISTER
family life > infants & young children > art, science & cooking
Mon, Sep 8 - Jan 12
fall
10am2 - 3weekly
Kookin’ Kids 3-4 Years
Children have fun as they peel, whisk, and stir their way through a variety of fresh ingredients, techniques, and vocabulary. They’ll learn healthy eating habits, identify and reinforce speech, colors, shapes, smells, and motor skills in a nurturing and delicious environment. All recipes are nut-free; dietary laws observed. If your child has any allergies, please call Jennifer Goren at 646.505.5713 before the first class. (more)REGISTER
family life > infants & young children > art, science & cooking
Tue, Sep 9 - Jan 13
fall
10am weekly
Little Chefs International! 4-6 Years
Children cook their way across the country and make several stops around the world all inside our kitchen. With a focus on safe practices and fresh, whole food ingredients, kids will learn various cooking methods as they dice, slice, and sauté their way through the exciting flavors of the world. All recipes are nut-free; dietary laws observed. (more)REGISTER
family life > school-age (4-10 yrs) > after school > art, science & cooking
Tue, Sep 9 - Jan 13
fall
3:30pm4 - 6weekly
Kids Cook Around the World 7-9 Years
On this culinary journey, kids gain knowledge about different cultures while preparing global delicacies. With a focus on fresh, healthful ingredients, kids practice knife skills and explore various cooking methods as they cook their way through the exciting flavors of India, Morocco, Italy, Japan, France, and Mexico. All recipes are nut fee; dietary laws observed. (more)REGISTER
family life > school-age (4-10 yrs) > after school > art, science & cooking
Wed, Sep 10 - Jan 14
fall
3:30pm7 - 9weekly
Kookin’ Kids 2-3 Years
If they cook it, they’ll eat it! In this class, parents and children share quality time in the kitchen preparing delicious dishes together – at least two recipes per week. Watch proudly as your children learn how to peel, whisk, grate and slice while experiencing a variety of healthful, fresh ingredients. All recipes are nut-free; dietary laws observed. No unregistered siblings allowed. If your child has any allergies, please call Jennifer Goren at 646 505 5713 before the first class. (more)REGISTER
family life > infants & young children > art, science & cooking
Thu, Sep 11 - Jan 15
fall
10am2 - 3weekly
Kookin’ Kids 2-3 Years
Children have fun as they peel, whisk, and stir their way through a variety of fresh ingredients, techniques, and vocabulary. They’ll learn healthy eating habits, identify and reinforce speech, colors, shapes, smells, and motor skills in a nurturing and delicious environment. All recipes are nut-free; dietary laws observed. If your child has any allergies, please call Jennifer Goren at 646.505.5713 before the first class. (more)REGISTER
family life > infants & young children > art, science & cooking
Sun, Sep 14 - Jan 11
fall
10am weekly
Tween After Dark: Hands-on Cooking Party Grades 4-8
You and your friends are invited to the coolest cooking party in town. As you listen to your favorite tunes you'll create different party menus. Snacks and dishes include: make-your-own fruit kabobs; chocolate-covered strawberries; bagel chips with assorted dips; red pepper hummus in cucumber cups; gazpacho shooters; homemade mini pizzas and pizza roll ups; soft Asian summer rolls in sweet and savory dipping sauce; Asian salad wonton cups; Asian meatballs;, cheddar cheese balls; sparkling pomegranate punch; soft and crunchy tacos; guacamole with homemade tortilla chips; cream cheese wontons; deviled eggs; "fried" zucchini sticks; and garlic parmesan potato wedges. (more)REGISTER
family life > tweens > tween classes
Sat, Sep 20 - Dec 20
fall
7pm custom
Tween After Dark: Hands-on Cooking Party Grades 4-8
You and your friends are invited to the coolest cooking party in town. As you listen to your favorite tunes you'll create different party menus. Snacks and dishes include: make-your-own fruit kabobs; chocolate-covered strawberries; bagel chips with assorted dips; red pepper hummus in cucumber cups; gazpacho shooters; homemade mini pizzas and pizza roll ups; soft Asian summer rolls in sweet and savory dipping sauce; Asian salad wonton cups; Asian meatballs;, cheddar cheese balls; sparkling pomegranate punch; soft and crunchy tacos; guacamole with homemade tortilla chips; cream cheese wontons; deviled eggs; "fried" zucchini sticks; and garlic parmesan potato wedges. (more)REGISTER
family life > tweens > tween classes
Sat, Dec 20
fall
7pm once
Revitalizing Winter Cleanse
Chef Jessica Li Phillips Do you feel sluggish and out of sync from too much...everything? Learn practices for self-care, slowing down, and mindful movement while exploring foods that are both grounding and energizing. Create chia seed breakfast porridge; green vegan smoothie; winter kitchari; mung bean soup; quinoa and swiss chard stuffed kabocha squash with steamed tofu and detox tea. A Meatless Mondays offering. Part of the Michelle C. Feig Nutrition Program (more)REGISTER
adults > culinary arts > all classes
Mon, Jan 12
winter
7pm18 - 0once
Easy Recipes for Good Health
Jackie Topol, MS, RD Cook up an impressive start to 2015 with delicious recipes that promote good health all year long. Create breakfast quinoa pancakes; arugula salad with Asian pear, pomegranate, and balsamic vinaigrette; curried carrot soup; halibut with roasted mushrooms and umami sauce; lettuce wraps with hoisin mustard tofu; maple-rosemary roasted root vegetables; coconut mango chia seed pudding; and cucumber-kumquat sparkling spa water. Part of the Michelle C. Feig Nutrition Program (more)REGISTER
adults > culinary arts > all classes
Tue, Jan 13
winter
7pm18 - 0once
Fabulous Fish Dishes
Chef Shaya Klechevsky Discover a new winter menu of enticing seafood dishes. You'll make whole roasted red snapper and vegetables with red pepper coulis; miso marinated cod with coconut curry sauce; fennel crusted black bass with blood orange sauce; lemon cardamom halibut; and salmon purses in puffed pastry served with a mushroom sauce. (more)REGISTER
adults > culinary arts > all classes
Wed, Jan 14
winter
7pm18 - 0once
Healthy in a Hurry: Weeknight Dinners
Chef Emily Klein These quick, simple, and healthful recipes never cut corners when it comes to great taste. Create smoky white bean and sage soup; homemade turkey sausage and sautéed peppers; savory mushroom Bolognese over grilled zucchini wedges; baked salmon croquettes with easy faux cream sauce; velvety dairy-free whole grain macaroni and cheese; and cherry chocolate chip slice-n-bake cookies. (more)REGISTER
adults > culinary arts > all classes
Thu, Jan 15
winter
7pm18 - 0once
Challah Baking for Shabbat
Chef Joan Richter According to the Talmud, the mitzvah of challah baking for Shabbat was one of three commandments assigned to women. Today Jewish women and men are baking challah every week. Join us in this ancient Jewish tradition as we knead, braid, and bake our way through the spiritual side of challah baking. (more)REGISTER
adults > culinary arts > all classes
Fri, Jan 16
winter
10am once
Kookin' Kids
Children have fun as they peel, whisk, and stir their way through a variety of fresh ingredients, techniques, and vocabulary. They'll learn healthy eating habits, identify and reinforce speech, colors, shapes, smells, and motor skills in a nurturing and delicious environment. All recipes are nut-free; dietary laws observed. If your child has any allergies, please call Jennifer Goren at 646.505.5713 before the first class. (more)REGISTER
family life > infants & young children > art, science & cooking
Tue, Jan 20 - Jun 2
winter
10am weekly
Little Chefs International! 4-6 Years
Children cook their way across the country and make several stops around the world all inside our kitchen. With a focus on safe practices and fresh, whole food ingredients, kids will learn various cooking methods as they dice, slice, and sauté their way through the exciting flavors of the world. All recipes are nut-free; dietary laws observed. (more)REGISTER
family life > school-age (4-10 yrs) > after school > art, science & cooking
Tue, Jan 20 - Jun 2
winter
3:30pm4 - 6weekly
20s + 30s Gourmet Hot Chocolates Paired with Warm Winter Treats
Chef Emily Klein What's more comforting on a cold winter's day than a mug of hot chocolate and a treat? Prepare an assortment of gourmet drinking chocolates: rich cinnamon, white chocolate, sinful bittersweet, snickerdoodle, and caramello along with churros, savory chive and cheddar scones, apple cinnamon scones, sparkly sugar cookies, sweet and savory rugelach, and fruit turnovers. (more)REGISTER
adults > culinary arts > all classes
Tue, Jan 20
winter
7pm20 - 39once
Kids Cook Around the World 7-9 Years
On this culinary journey, kids gain knowledge about different cultures while preparing global delicacies. With a focus on fresh, healthful ingredients, kids practice knife skills and explore various cooking methods as they cook their way through the exciting flavors of India, Morocco, Italy, Japan, France, and Mexico. All recipes are nut fee; dietary laws observed. (more)REGISTER
family life > school-age (4-10 yrs) > after school > art, science & cooking
Wed, Jan 21 - Jun 3
winter
3:30pm7 - 9weekly
Classic and Classy Chicken Techniques
Chef Jenny Matthau Learn to prepare delicious chicken dishes as you butterfly, sauté, bake, and fricassee your way through chicken, kale, and red pepper spirals with red pepper coulis; no-fry "fried" chicken; chicken and wild mushrooms in white wine sauce; chicken with artichokes and fennel; baked chicken thighs with raspberry-garlic sauce; and chicken grand-mere chez Jenny. (more)REGISTER
adults > culinary arts > all classes
Wed, Jan 21
winter
7pm18 - 0once
Kookin' Kids
If they cook it, they’ll eat it! In this class, parents and children share quality time in the kitchen preparing delicious dishes together – at least two recipes per week. Watch proudly as your children learn how to peel, whisk, grate and slice while experiencing a variety of healthful, fresh ingredients. All recipes are nut-free; dietary laws observed. No unregistered siblings allowed. If your child has any allergies, please call Jennifer Goren at 646 505 5713 before the first class. (more)REGISTER
family life > infants & young children > art, science & cooking
Thu, Jan 22 - Jun 4
winter
10am2 - 3weekly
Light + Luxurious Desserts
Chef Shaya Klechevsky Dessert needn't be a guilty indulgence—find out how easy it is to bake desserts that are light as well as flavorful. Bake treats such as new-fashioned chocolate pudding; lemon pudding cake; caramelized pineapple; golden carrot cake; and everyone's favorite, brownies. All made with real butter, sugar, eggs and chocolate, yet much lighter than traditional recipes. (more)REGISTER
adults > culinary arts > all classes
Thu, Jan 22
winter
7pm18 - 0once
Kookin' Kids
Children have fun as they peel, whisk, and stir their way through a variety of fresh ingredients, techniques, and vocabulary. They'll learn healthy eating habits, identify and reinforce speech, colors, shapes, smells, and motor skills in a nurturing and delicious environment. All recipes are nut-free; dietary laws observed. If your child has any allergies, please call Jennifer Goren at 646.505.5713 before the first class. (more)REGISTER
family life > infants & young children > art, science & cooking
Sun, Jan 25 - May 31
winter
10am weekly
Kookin' Kids
If they cook it, they'll eat it! In this class, parents and children share quality time in the kitchen preparing delicious dishes together , at least two recipes per week. Watch proudly as your children learn how to peel, whisk, grate and slice while experiencing a variety of healthful, fresh ingredients. All recipes are nut-free; dietary laws observed. No unregistered siblings allowed. If your child has any allergies, please call Jennifer Goren at 646 505 5713 before the first class. (more)REGISTER
family life > infants & young children > art, science & cooking
Mon, Jan 26 - Jun 1
winter
10am2 - 3weekly
20s + 30s Winning Super Bowl Party Snacks
Chef Jackie Topol, MS, RD Your sure to score a touchdown on game day with these wholesome menu items. Southwestern layered bean dip, quinoa pizza bites, Portobello "fries" with horseradish dip, Greek salad pinwheels with tzatziki sauce, spinach artichoke dip, mini pita cups with hummus and Israeli salad, Guinness chocolate pudding shooters, mini-brownie fruit pies. A Meatless Monday Offering (more)REGISTER
adults > culinary arts > all classes
Mon, Jan 26
winter
7pm20 - 39once
Global Pan Sauces for Fish and Chicken
Chef John Scoff Spice up your dishes with this repertoire of ethnic sauces. Pan-roasted chicken with green masala sauce; chicken thighs braised in Thai green curry; chicken breast with apple and balsamic pan sauce; sautéed snapper with white wine reduction; sea bass with warm sherry vinaigrette; poached cod with Yemenite spices; and basmati rice and roasted pears in red wine. Featuring recipes from The Community Table. (more)REGISTER
adults > culinary arts > all classes
Tue, Jan 27
winter
7pm18 - 0once
The Immunity Boosting Kitchen
Chef Jenny Matthau This class will show you how to strengthen your immune system through scrumptious and nutritious whole foods cooking. Learn to prepare apple cinnamon almond muffins; pesto, kale, and caramelized onion frittata; herb-crusted salmon; double mushroom quinoa; North African red lentil soup; garlicky greens; sprouted French lentil arugula salad; and homemade sauerkraut. Part of the Michelle C. Feig Nutrition Program (more)REGISTER
adults > culinary arts > all classes
Wed, Jan 28
winter
7pm18 - 0once
Korean Bulgogi Hot Pot
Chef Shin Kim Warm up a cold wintry night with a rich broth, add beef, vegetables, and noodles. Simmer then add rice to sop up all the savory flavors. Prepare bulgogi (thinly sliced beef in soy-shitake-pear marinade); kalguksu (Korean knife-cut noodle soup); yachae juk (colorful vegetable porridge); mu saengchae (tart and crunchy daikon radish salad); and gae gangjeong (sesame bars) with pistachio. (more)REGISTER
adults > culinary arts > all classes
Thu, Jan 29
winter
7pm18 - 0once
Tweens After Dark: Hands-on Cooking Party Grades 4-8
You're invited to the biggest cooking party in town. Create different party menus while listening to music and hanging out with friends. Snacks and dishes include: make-your-own fruit kabobs; chocolate-covered strawberries; bagel chips with assorted dips; red pepper hummus in cucumber cups; soft Asian summer rolls in sweet and savory dipping sauce; cheddar cheese balls; sparkling pomegranate punch; soft and crunchy tacos; guacamole with homemade tortilla chips; cream cheese wontons; deviled eggs; "fried" zucchini sticks; and garlic parmesan potato wedges. (more)REGISTER
family life > tweens > tween classes
Sat, Jan 31
winter
7pm once
Tweens After Dark: Hands-on Cooking Party Grades 4-8
You're invited to the biggest cooking party in town. Create different party menus while listening to music and hanging out with friends. Snacks and dishes include: make-your-own fruit kabobs; chocolate-covered strawberries; bagel chips with assorted dips; red pepper hummus in cucumber cups; soft Asian summer rolls in sweet and savory dipping sauce; cheddar cheese balls; sparkling pomegranate punch; soft and crunchy tacos; guacamole with homemade tortilla chips; cream cheese wontons; deviled eggs; "fried" zucchini sticks; and garlic parmesan potato wedges. (more)REGISTER
family life > tweens > tween classes
Sat, Jan 31 - Apr 25
winter
7pm custom
Creative Vegetarian Cooking
Chef Kim Pistone Even the most committed carnivores won't be able to resist these inventive dishes. Enjoy making escarole; bean and barley soup; Mediterranean galette filled with oven roasted zucchini red onion, tomatoes and asparagus; baked sweet potato wedges served with ginger crème fraiche; insalata mista; corn bread; and baked phyllo filled with apples, honey and cinnamon. A Meatless Mondays offering. (more)REGISTER
adults > culinary arts > all classes
Mon, Feb 2
winter
7pm18 - 0once
Healthy Asian Cuisine
Chef John Scoff These recipes, with exotic flavors from China, Japan, and Thailand use unique blends of herbs and spices guaranteed to awaken all of your senses. Prepare beef in lettuce wraps; steamed striped bass in ginger and miso broth; Thai coconut pumpkin soup; vegetable spring rolls; Thai cabbage salad; soba noodles with grilled hen-of-the-woods mushrooms; and banana fritters with toasted coconut. Featuring recipes from The Community Table. (more)REGISTER
adults > culinary arts > all classes
Tue, Feb 3
winter
7pm18 - 0once
One-Pot Winter Wonders
Chef Emily Klein These warming winter recipes are a snap to prepare, healthful, and delicious. They're also ideal for freezing, so the perfect meal will always be right at your fingertips. Create oven-roasted ratatouille; Provençal codfish stew; white bean and turkey chili; hearty beef stew; chicken soup with dumplings; and tortilla soup. Featuring recipes from The Community Table. (more)REGISTER
adults > culinary arts > all classes
Thu, Feb 5
winter
7pm18 - 0once
Warming Vegetarian Comfort Food
Chef Jenny Matthau Eating vegetarian doesn't mean sacrificing those delicious winter comfort food cravings. Learn to create these hearty, vegetarian winter recipes for you and your entire family to enjoy. Prepare rainbow vegetable salad with tahini dressing; mushroom barley soup; lentil paté with homemade caraway crackers; winter vegetable tart; and chocolate pudding with ricotta cream. A Meatless Mondays offering. Featuring recipes from The Community Table. (more)REGISTER
adults > culinary arts > all classes
Mon, Feb 9
winter
7pm18 - 0once
20s + 30s Healthy Gourmet Winter Meals
Chef Jackie Topol, MS, RD Make gourmet winter-inspired meals using seasonal ingredients, easy shortcuts, and tips for eating healthy and boosting your immunity. Create curried carrot soup; Meyer lemon and gigante bean bruschetta; roasted broccoli with honey-sriracha glaze; lemon mushroom pappardelle with kale pesto; salmon burgers with cucumber dill yogurt sauce; butternut squash risotto; and maple almond butter cookies. (more)REGISTER
adults > culinary arts > all classes
Tue, Feb 10
winter
7pm20 - 39once
Knife Skills 101
Chef Shaya Klechevsky Learn to julienne, brunoise, chiffonade, and more. Chef Shaya will break down everything you need to know in detail from the anatomy of a knife, knife selection, how to hold a knife, sharpening, cutting, dicing, and slicing techniques that will boost your kitchen confidence and lead to even more delight in cooking. (more)REGISTER
adults > culinary arts > all classes
Wed, Feb 11
winter
6:30pm18 - 0once
Chocolate Lovers' Dream Desserts
Chef Jay Weinstein Learn how to create decadent chocolate desserts and make any occasion extra special. From simple to elaborate, these treats are guaranteed to please the chocoholic in everyone. Enjoy preparing molten chocolate cakes; chocolate caramel tart; Mayan chocolate mousse; chocolate-chili chip bread pudding; chocolate and ginger soup; and intensely rich cupcakes with chocolate frosting. Featuring recipes from The Community Table. (more)REGISTER
adults > culinary arts > all classes
Thu, Feb 12
winter
7pm18 - 0once
Challah Baking for Shabbat
Chef Joan Richter According to the Talmud, the mitzvah of challah baking for Shabbat was one of three commandments assigned to women. Today Jewish women and men are baking challah every week. Join us in this ancient Jewish tradition as we knead, braid, and bake our way through the spiritual side of challah baking. (more)REGISTER
adults > culinary arts > all classes
Fri, Feb 13
winter
10am once
Aphrodisiac Cooking for Couples
Chef Jay Weinstein These succulent dishes are sure to arouse all of your senses! Create radicchio, rose petal and pomegranate salad; Cornish hens with strawberry-balsamic glaze; baby bok choy with black bean sauce; flank steak with rosemary chimichurri sauce; angel hair pasta with fresh fennel pesto; honey-glazed salmon with chopped basil; and finish with bananas foster and poached pears in cardamom syrup. (more)REGISTER
adults > culinary arts > all classes
Sat, Feb 14
winter
7pm18 - 0once
Authentic Vegetarian Asian Dishes
Chef Kim Pistone Transport yourself to the exotic Far East and learn several different cooking techniques while preparing your favorite Asian dishes. Work with fragrant and unique ingredients to make chilled green soybean soup; avocado and radish salad with onion tempura; cold cellophane noodles with sesame sauce; mushroom dumplings with a lemongrass broth; baked miso-glazed tofu with pineapple fried rice; and green tea panna cotta for dessert. A Meatless Mondays offering. (more)REGISTER
adults > culinary arts > all classes
Mon, Feb 16
winter
7pm18 - 0once
Luscious Gluten-Free Baking
Diane Insolia, RD, CDN Going gluten-free doesn't have to mean going taste-free. Learn how to recreate some classic favorites and add brand new recipes to your gluten-free baking repertoire using alternative flours, sweeteners, and healthy fats to make these sweets just as good as the real thing. Create chocolate nut truffles; ginger snaps; coffee brownies; best ever breakfast cookies with jam; lemon layer cake; and carrot and zucchini muffins. Featuring recipes from The Community Table. (more)REGISTER
adults > culinary arts > all classes
Thu, Feb 19
winter
7pm18 - 0once
Sensational Soups from Around the Globe
Chef Jenny Matthau These vegetarian and vegan soups warm you up as they fill you up. Learn to make minestrone soup with herbed croutons; curried butternut squash and apple soup; vegetarian Russian borscht; Moroccan red lentil soup; sesame broth with snow peas and lotus root; and cream of mushroom soup (vegan option available). A Meatless Mondays offering. Featuring recipes from The Community Table. (more)REGISTER
adults > culinary arts > all classes
Mon, Feb 23
winter
7am18 - 0once
Beginners Culinary Boot Camp: Basic Training for Novice Cooks
Chef John Scoff Tired of takeout? Do you want to eat healthier by eating in more and dining out less? But, you can barely boil water? Then join executive chef John Scoff as he expertly guides you through basic cooking techniques alongside other beginners. You will discover the joy of cooking as you build your culinary skills in this fun, yum and nurturing environment. Week 1: Understanding Kitchen Equipment & Basic Knife Skills Week 2: Classic Soups & Stocks Week 3: Beef & Poultry Cookery and Their Sauces Week 4: Fish Tech and Side Dishes Week 5: Baking Techniques (more)REGISTER
adults > culinary arts > all classes
Tue, Feb 24 - Mar 24
winter
6:30pm18 - 0weekly
Cajun Cooking: New Orleans Favorites
Chef John Scoff New Orleans has a long-standing history of culinary brilliance; bringing to mind flavorful dishes that make you crave more. Taste the crescent city's spirit and history as you create these classic dishes including chicken gumbo with dirty rice; creole salmon; cajun fried chicken; hush puppies; macque choux; blackened string beans; mint juleps; and Abita beer. (more)REGISTER
adults > culinary arts > all classes
Wed, Feb 25
winter
7pm18 - 0once
Good Mood Foods
Diane Insolia, RD, CDN Beat the winter blues and get happy with these delicious, easy dishes. You'll learn how to balance your diet and curb those cravings for addictive foods as you prepare rosemary and lemon white bean dip, braised chicken thighs and legs with parsnips and leeks, butternut squash risotto, hashed brussel sprouts with poppy seeds and gluten free apple cobbler. Part of the Michelle C. Feig Nutrition Program (more)REGISTER
adults > culinary arts > all classes
Thu, Feb 26
winter
7pm18 - 0once
Tweens After Dark: Hands-on Cooking Party Grades 4-8
You're invited to the biggest cooking party in town. Create different party menus while listening to music and hanging out with friends. Snacks and dishes include: make-your-own fruit kabobs; chocolate-covered strawberries; bagel chips with assorted dips; red pepper hummus in cucumber cups; soft Asian summer rolls in sweet and savory dipping sauce; cheddar cheese balls; sparkling pomegranate punch; soft and crunchy tacos; guacamole with homemade tortilla chips; cream cheese wontons; deviled eggs; "fried" zucchini sticks; and garlic parmesan potato wedges. (more)REGISTER
family life > tweens > tween classes
Sat, Feb 28
winter
7pm once
Hamentaschen Baking
Get ready for Purim by learning how to make hamentaschen. The triangle-shaped cookies are crafted after a hat worn by Haman, others for Haman's pockets allegedly full of bribe money. Learn to make two kinds of dough, plain and chocolate. Then shape and fill them with poppy seed, apricot, prune, strawberry, and best of all, nutella. (more)REGISTER
adults > culinary arts > all classes
Sun, Mar 1
winter
12pm18 - 0once
The Zen Kitchen: Food and Our Senses
Chef Jessica Li Phillips Extend your mindfulness practice from your cushion into the kitchen. This class is for those curious about ways to become present with the healing act of nourishment. We'll begin with a mindfulness-based eating practice and a breathing exercise, then transition smoothly into preparing escarole bean and barley soup; kale and quinoa salad with tahini green goddess dressing; miso glazed tofu; honey-thyme roasted root vegetables; and gluten-free apple cinnamon almond muffins. A Meatless Mondays offering. (more)REGISTER
adults > culinary arts > all classes
Mon, Mar 2
winter
7pm18 - 0once
Hearty Winter Vegan Cooking
Chef Jenny Matthau Meaty stews and casseroles aren't the only hearty meals for winter. These great vegan recipes are flavorful, filling, and a perfect complement for the cold weather. Using a variety of cooking techniques and seasonal vegetables you'll create kabocha squash soup with grilled rosemary flatbread; pan-glazed tofu; vegetable stir-fry; soba noodle salad with peanut dressing; and fudgy aduki bean brownies. A Meatless Mondays offering. Featuring recipes from The Community Table. (more)REGISTER
adults > culinary arts > all classes
Mon, Mar 9
winter
7pm18 - 0once
Meats Lovers Mains + Sensational Sides
Chef John Scoff Master the arts of roasting, sautéing, and grilling your way to a carnivorous meal complete with sensational side dishes. Prepare Asian marinated grilled skirt steak; nut encrusted strip steak with red wine reduction; lemon rosemary chicken; cucumber and tomato salad; grilled vegetables with balsamic vinaigrette; and caper dijon deviled eggs. (more)REGISTER
adults > culinary arts > all classes
Wed, Mar 11
winter
7pm18 - 0once
Salmon Six Ways
Chef Irene Yager Chef Irene guides you through sophisticated salmon recipes that include: Salmon Wellington served with sautéed wild mushrooms; Asian seared salmon with cucumber salad; salmon fillet en Papillote with French lentil salad; mini salmon cakes with lemon dill sauce and oven fried sweet potatoes; steamed salmon on chard leaves; roasted salmon with herbed bread crumbs, sun-dried tomatoes, served with warm vegetable salad, and apple crostata. Featuring recipes from The Community Table. (more)REGISTER
adults > culinary arts > all classes
Thu, Mar 12
winter
7pm18 - 0once
Challah Baking for Shabbat
Chef Joan Richter According to the Talmud, the mitzvah of challah baking for Shabbat was one of three commandments assigned to women. Today Jewish women and men are baking challah every week. Join us in this ancient Jewish tradition as we knead, braid, and bake our way through the spiritual side of challah baking. (more)REGISTER
adults > culinary arts > all classes
Fri, Mar 13
winter
10am once
Contorni: Italian Vegetable Dishes
Chef Jay Weinstein Contorni, or Italian side dishes, take full advantage of simple ingredients and seasonings transforming them into eye-catching dishes with hypnotic aromas. Learn to prepare involtini di melanzane (stuffed eggplants); patate arrosti (rosemary roasted potatoes); verduri al pesto (grilled vegetable antipasto with basil pesto); insalata di finocchio (fennel with shaved parmigiano-reggiano, lemon, and olive oil); herbed white bean purée with garlic toast; steamed string beans bagna cauda (contains fish); and classic caponata. A Meatless Mondays offering (more)REGISTER
adults > culinary arts > all classes
Mon, Mar 16
winter
7pm18 - 0once
Sweet + Healthy Sugar-Free Treats
Chef Jessica Li Phillips Explore several different wholesome alternatives to white sugar, including stevia, honey, and dried fruit. These healthier options encourage stable blood sugar levels and help avoid fluctuations in energy and hormones. Satisfy those sweet cravings with delicious apple pear crumble; nourishing soul cookies; banana walnut bread; vegan chocolate mousse; coconut rice pudding; "truffles;" and sugar free granola bars. Part of the Michelle C. Feig Nutrition Program (more)REGISTER
adults > culinary arts > all classes
Wed, Mar 18
winter
7pm18 - 0once
Sushi 101
Chef John Scoff Learn the ancient art of preparing delicious sushi and the secret of its delicate flavors and beautiful appearance. After you leave this class, you'll not only be able to prepare perfect sushi rice and tempting sushi rolls, but also be able to select the best ingredients and understand the philosophy of traditional presentation. (more)REGISTER
adults > culinary arts > all classes
Thu, Mar 19
winter
7pm18 - 0once
Vegetarian Tapas Party
Chef Jay Weinstein The Spanish tradition of tapas, beautiful small plates of food is the perfect fare for entertaining. While sipping on homemade sangria, create garlic-laced mushrooms; spinach fritters; patatas bravas; caramelized onion toasts; crispy battered zucchini; sweet carrot tempura; fresh fava bean puree; poached asparagus with goat cheese; and tiny Greek salads on endive leaves. A Meatless Mondays offering. (more)REGISTER
adults > culinary arts > all classes
Mon, Mar 23
winter
7pm18 - 0once
Phenomenal Passover Desserts
Chef Shaya Klechevsky Create innovative and decadent desserts so good your guests will think you forgot that it's Passover. You'll learn how to prepare chocolate covered rainbow cookies; chocolate fudge torte; lemon curd; chocolate coconut macaroons; lemon soufflés; and brown sugar cake with almonds—all guaranteed to taste as good as they look. (more)REGISTER
adults > culinary arts > all classes
Wed, Mar 25
winter
7pm18 - 0once
A Seder Made Easy by Making It Ahead
Chef Jennifer Abadi Make this night easier than all other nights by trying these delicious recipes you can prepare weeks ahead: charoset with pecans, dates, allspice, and ginger; Moroccan charoset "truffles" with dates, raisins, and walnuts; Moroccan stewed prunes with onions, cinnamon, and sugar; Italian matzah pie with ground beef, pine nuts, raisins, allspice, and nutmeg; Syrian meatballs with tomato-cumin sauce and Italian ground almond and pignoli nut macaroons. (more)REGISTER
adults > culinary arts > all classes
Thu, Mar 26
winter
7pm18 - 0once
Tweens After Dark: Hands-on Cooking Party Grades 4-8
You're invited to the biggest cooking party in town. Create different party menus while listening to music and hanging out with friends. Snacks and dishes include: make-your-own fruit kabobs; chocolate-covered strawberries; bagel chips with assorted dips; red pepper hummus in cucumber cups; soft Asian summer rolls in sweet and savory dipping sauce; cheddar cheese balls; sparkling pomegranate punch; soft and crunchy tacos; guacamole with homemade tortilla chips; cream cheese wontons; deviled eggs; "fried" zucchini sticks; and garlic parmesan potato wedges. (more)REGISTER
family life > tweens > tween classes
Sat, Mar 28
winter
7pm once
French Macarons
Olivier Dessyn, Executive Chef and Owner of Mille-Feuille "What baked good has ousted the cupcake as the trending dessert, was popular in the 60s and 70s, and can be made kosher for Passover? French macarons of course… Learn how to make vanilla, dark chocolate, pistachio, salted caramel, rose, passion fruit, even cognac macarons with Olivier Dessyn, Executive Chef and Owner of Mille-Feuille Bakery “So french So good” . See Vogue Magazine's recent December issue which features Chef Oliveir for his best mille-feuille teachings, at 2175 Broadway between 76th and 77th streets on the Upper West Side and at 552 Laguardia Place in the West Village." (more)REGISTER
adults > culinary arts > all classes
Sun, Mar 29
winter
12pm18 - 0once
Healthy Passover Side Dishes
Chef Jackie Topol, MS, RD Liven up your Passover menu with any of these fresh and delicious side dishes. Jeweled butternut squash; roasted Brussels sprouts with apples and pine nuts; za'atar roasted carrots; lemon-rosemary quinoa pilaf; karpas salad; stuffed Portobello mushrooms; ratatouille with olive sauce and cauliflower leek soup. A Meatless Mondays offering. Featuring recipes from The Community Table. (more)REGISTER
adults > culinary arts > all classes
Mon, Mar 30
winter
7pm18 - 0once
20s + 30s Lotsa Matzah: Easy Passover-Friendly Dishes
Chef Jennifer Abadi From fritters and soups to pies and desserts, you'll learn fun and easy ways to use matzah, such as crispy matzah leek fritters; matzah "pasta" soup with onions, garlic, and turmeric; fried matzah potato pies; matzah meal feta cheese pie with spinach; chocolate-dipped dried apricots; and matzah squares. (more)REGISTER
adults > culinary arts > all classes
Tue, Mar 31
winter
7pm20 - 39once
Delicious Vegetarian Indian Dishes
Chef Kim Pistone Create these authentic Indian dishes using a variety of ingredients, including cumin, curry, turmeric, fenugreek, and nigella: vegetable fritters with scallions (sabzi pakoda) served with coriander chutney and mango chutney; warming tomato rasam soup; cauliflower, eggplant, and potato korma; spicy two-lentil dal; cooling zucchini and yogurt salad (pachadi vallerika); coconut rice pilaf; and the traditional sweet drink, lassi. A Meatless Mondays offering. Featuring recipes from The Community Table. (more)REGISTER
adults > culinary arts > all classes
Mon, Apr 13
winter
7pm18 - 0once
Authentic French Bistro Food
Chef Shaya Klechevsky While sipping red wine, you'll learn how to make an exceptional dinner filled with sumptuous French bistro favorites, including gruyere cheese puffs; endive salad with Roquefort and walnuts; tian de legumes (vegetable gratin); codfish with herbed tomato sauce; a savory leek tart; flageolet beans with sauteed cabbage and fennel; caramelized upside-down pear tart; and cranberry clafouti. Featuring recipes from The Community Table. (more)REGISTER
adults > culinary arts > all classes
Tue, Apr 14
winter
7pm18 - 0once
20s + 30s Easy + Elegant Spring Buffet
Diane Insolia RD, CDN Encourage guests to mingle at your next get-together by setting up an inviting spread featuring simple yet impressive dishes. You are sure to delight your guests with shaved fennel salad; zucchini chips; salmon cakes with lemon caper yogurt sauce; fingerling potatoes with cipollini onions and sundried tomatoes; and melt-in-your-mouth olive oil cake. (more)REGISTER
adults > culinary arts > all classes
Thu, Apr 16
winter
7pm20 - 39once
40s + 50s Celebration of Spring Vegetarian Feast
Chef Jenny Matthau Celebrate the season by learning how to make an array of delicious dishes. Use a variety of cooking techniques and an assortment of spring vegetables as you create artichokes with butter lemon garlic sauce; creamy black bean soup; arugula and romaine salad with carrot ginger dressing; baked marinated portobellos with mustard and herbs; nori maki with tempeh and vegetables with four flavors shoyu dipping sauce; roasted asparagus with parmigiano reggiano; gluten-free chocolate chip cookies; and cherry banana sorbet. A Meatless Mondays offering. (more)REGISTER
adults > culinary arts > all classes
Mon, Apr 20
winter
7pm once
Cooking from Yotam Ottolenghi's Jerusalem
Chef Jennifer Abadi Be transported to the streets and markets of Jerusalem as we create roasted cauliflower and hazelnut salad with pomegranate seeds; spicy beet, leek, and walnut salad; beef and lamb meatballs with cumin, lemon, and fava beans; chicken with caramelized onion and cardamom rice; and clementine and almond syrup cake. (more)REGISTER
adults > culinary arts > all classes
Thu, Apr 23
winter
7pm18 - 0once
Tweens After Dark: Hands-on Cooking Party Grades 4-8
You're invited to the biggest cooking party in town. Create different party menus while listening to music and hanging out with friends. Snacks and dishes include: make-your-own fruit kabobs; chocolate-covered strawberries; bagel chips with assorted dips; red pepper hummus in cucumber cups; soft Asian summer rolls in sweet and savory dipping sauce; cheddar cheese balls; sparkling pomegranate punch; soft and crunchy tacos; guacamole with homemade tortilla chips; cream cheese wontons; deviled eggs; "fried" zucchini sticks; and garlic parmesan potato wedges. (more)REGISTER
family life > tweens > tween classes
Sat, Apr 25
winter
7pm once
Elegant Vegan Feast
Chef Shaya Klechevsky Chef Shaya takes you on a culinary journey of meatless, dairy-free, and egg-free recipes. Enjoy jicama salad with creamy lime vinaigrette; Asian-style roasted vegetables in filo purses; creamy cauliflower soup with rosemary, cilantro, and scallion; quinoa croquettes; and carob-almond "cream" pie in a dried fruit and nut crust. A Meatless Mondays offering. Part of the Michelle C. Feig Nutrition Program (more)REGISTER
adults > culinary arts > all classes
Mon, Apr 27
winter
7pm18 - 0once
Ethiopian Cuisine: An Exotic Feast
Chef Jennifer Abadi Learn to create all the mysterious fragrances and flavors of classic Ethiopian dishes including, Injera, Ethiopian flat bread; Dorowat, chicken stew with fenugreek, coriander, and cardamom; Misr Allecha, red lentil purée with turmeric, gingerroot, and garlic; Ye'abesha Gomen, collard greens with green pepper, garlic, and red onion; and Tej, a chilled honey wine. (more)REGISTER
adults > culinary arts > all classes
Tue, Apr 28
winter
7pm18 - 0once
More Healthy Cooking Techniques
Chef Kim Pistone Explore easy-to-follow recipes and valuable tips for stocking a healthy kitchen. You'll learn how to create wholesome, delicious dishes using nourishing oils, grains, flours, fruits, vegetables, and lean proteins. Learn to make healthy choices and create meals that you, your family, and friends will love. Featuring recipes from The Community Table. (more)REGISTER
adults > culinary arts > all classes
Wed, Apr 29 - May 13
winter
10am18 - 0weekly
Easy Meals Straight From Your Pantry
Chef Emily Klein Explore essential ingredients to keep stocked in your pantry and freezer and learn how to improvise with them. You'll leave class able to create homemade meals on the fly. Prepare fresh and dried herb oil; herbed chicken breast; oven-roasted potatoes; artichoke and black olive ragout; wild mushroom risotto; three-bean chili; and corn muffins. (more)REGISTER
adults > culinary arts > all classes
Wed, Apr 29
winter
7pm18 - 0once
Delicious Dishes from Great New York Restaurants
Chef Irene Yager Recreate signature restaurant dishes right in your own home. You'll learn to prepare eggplant caviar from Tom Colicchio's Craft; sweet corn and potato vichyssoise from The Union Square Café; grilled wild striped bass with grilled fennel, tomatoes, and picholine olives from Alfred Portale's Gotham Bar & Grill; asparagus with mixed mushrooms and parmesan from Four Star Chef, Jean-George Vongerichten; and olive oil and fresh rosemary cake from Mario Batali's Babbo. (more)REGISTER
adults > culinary arts > all classes
Thu, Apr 30
winter
7pm18 - 0once
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