Tag Archives: culinary
Event – LuckyRice presents: SIP + BITE + SLURP OCT7 – Volunteers needed
UPDATE:
Free guest tickets to the event in exchange for volunteering:
Shift #1 5:30 – 7:00pm (3 people)
Shift #2 7:00 – 8:30pm (3 people)
email barbara@luckyrice.com
WHAT: A night celebrating Japanese sake, shochu, craft beers and specialty regional dishes.WHEN: Friday, October 7th, 7:00pm to 9:00pm, VIP – Early Access from 6:00pm.
WHERE: Metropolitan Pavilion, 123 W. 18th St, 2nd Floor – Metropolitan Suite
WHO: 30 Japanese Sake, Shochu and Craft Beer Brewers. 8 hidden gem Japanese eateries serving regional specialties.
WHY: To drink, to eat, perchance to achieve satori.
HOW MUCH: $88, VIP – early access; $50, general admission
Event – NTD’s Times Square International Chinese Culinary Competition SEP22-23
NTD’s Times Square
International Chinese Culinary Competition
| Thursday Sep.22nd (preliminaries) 8:45am-7:00pm 12:00pm-1:00pm 7:00pm-9:30pm |
Preliminary Rounds City Meals on Wheels Charity Event with Gael Greene Celebrity Chef Challenge & Forbidden City Feast Charity Event |
| Friday Sep.23rd (finals) 8:45am-6:00pm 8:00pm-8:30pm |
Finals of the Competition Awards Ceremony |
Event – Okonomiyaki Night @ JCC SEP8
If you’ve ever spent time in Osaka or Hiroshima, you have definitely had this delicious local dish.
Did you know there is a difference between Osaka and Hiroshima style Okonomiyakis?
Come check out this Kansai (Western Japan) Favorite at the Japanese Culinary Center. All main food groups piled into one dish : Starch, Vegetables and Protein. BUY TIX
Event – Japanese Tea Ceremony @ JCC AUG29
Japanese Tea Ceremony at JCC
Have you ever heard of Japanese Tea Ceremony?
Have you ever seen it in person?
Sign up and come to the Japanese Culinary Center on August 29th.
Rev. Mitsutaka Inui of Kamigamo-Jinja Shrine (in Kyoto, Japan) will be performing a traditional tea ceremony.
The Kamigamo Shrine in Kyoto is a World Cultural Heritage Site.
Enjoy Japanese Green Tea and Sweets served during the Ceremony!
The style of Tea Ceremony
武者小路千家 （Mushakoji Senke）
For more information about Mushakoji Senke and Japanese Tea Ceremony History, please click HERE
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Event – Let’s Make Takoyaki @ JCC AUG24
Let’s make Takoyaki
Let’s make Takoyaki together at the Japanese Culinary Center.
This everyday favorite is sure to satisfy your Savory Snack Attack. Takoyaki are these uniquely bite-sized savory round snacks. Literally means “Cooked Octopus”. Traditionally the fillings are small pieces of octopus, giving it a different mouth feel to the doughy outside.
You can find Takoyaki near just about any major train station in Japan. It’s easy to eat and is somewhat of the perfect snack. Cooked with hot round molds, and constantly rotated to create the perfect seal, the Takoyaki itself is dressed with all sorts of other delicious toppings and sauces.
The most common fillings are Ao-Nori, Katsuo-Bushi, Beni-Shoga, Takoyaki Sauce, and Mayonnaise. But we will experiment with new favorites like as Sausage, Cheese, and other Fillings.
Come and bring friends and enjoy a night of Takoyaki and Cold Orion Beers!
Event – Macy’s Chefs A-Go-Go Truck JUN28-?
Thx to NYStreetFood for this…
Macy’s recently announced the kick-off of “Macy’s Chefs A-Go-Go,” a national food truck tour showcasing the Macy’s Culinary Council (MCC).
Macy’s Culinary Council is a national culinary authority comprising some of the nation’s leading culinary masters, including Rick Bayless, Michelle Bernstein, Cat Cora, Tom Douglas, Todd English, Marc Forgione, Emeril Lagasse, Marcus Samuelsson, Tim Scott, Nancy Silverton, Ming Tsai, Wolfgang Puck and Takashi Yagihashi.
Now the MCC will be bringing their expertise to 9 cities nationwideas part of Macy’s Chefs A Go-Go. Rolling into cities nationwide, Macy’s first-ever food truck tour cooking his or her favorite summertime recipes and dishing them out for free! Click through for the cities and dates the truck will be visiting.
Event – Introduction to Udon @ JCC JUN30
Introduction to Udon
It’s not easy to get tired of Japanese noodles. One reason is because there’s just so many varieties of noodles in the Japanese repertoire. Following our highly successful Ramen workshops, we shift to Udon Noodles.
Udon (OO-DON) – The Japanese handmade noodle made with only Flour, Salt and Water.
Onya Udon Masters will take you through the nuances of this unique doughy Udon Noodles. Become an expert in Udon by attending our workshop and taste 2 delicious varieties made by Onya.
Deal – 2 Chefs. 8 Plates. 6 Cocktails @ Ember Room (exp 10/31)
Thx to ThrillistNY for this…
Event – Ramen Noodle Tasting : Ins and Outs of cooking the perfect Noodle @ JCC JUN9
Do you know how to judge if a noodle is Over-Cooked, Under-Cooked, etc…?
You will, after this seminar.
Added bonus : Learn how to cook and season the perfect soft boiled egg like a Ramen King.
And for the finale, we will serve up what we consider the perfect bowl of ramen.
Cooking demo plus take home some of these special “Hanjuku Eggs” for your friends and family.
Event – StreetWise Partners Summer Soirée JUN8
Thx to SociallySuperlative for this…
Event – Knife Sharpening Service by Professional Sushi Chef @ JCC
KNIFE SHARPENING SERVICE BY PROFESSIONAL SUSHI CHEF
The Japanse Culinary Center now offers a knife sharpening and repair service!
Nozomu Abe, who is reputed as one of the best sushi chefs in NYC, will sharpen your knife by hand. This is a great opportunity to have your knives sharpened by a true professional. Please ask our staff for more details. Continue reading
Event – El Coto De Rioja Paella Parade MAY23
Thx to @jacqbryant for this…
Experience Spanish cuisine at its finest by joining us for the 3rd annual El Coto De Rioja Paella Parade in NYC on Monday, May 23rd, 2011.This friendly competition between talented chefs with a passion for the traditional Spanish dish is an event that is enjoyed by all. If the promises of tasting savory paella and a brilliant water view are not enough, do note that the dishes are paired with the wines of El Coto De Rioja, imported by Frederick Wildman & Sons.
Participants in this cook-off competition will be showcasing their unique renditions of the dish in hopes of being crowned victorious by an esteemed judges’ panel in categories comprising “Most Creative Paella,” “Best Use of Ingredients in a Paella” and “Best Overall Taste.” The top honor is the crowd’s choice: the “El Coto de Rioja Paella Parade Pleaser”. BUY TIX
Event – French Cheese and Wine @ Artisanal Premium Cheese Center MAY24
Traditional yet timeless, the cheese course is the essence of France’s culinary excellence. Join Erin Hedley on an exciting journey through the French countryside, sampling the finest examples of luscious cheeses and delicate wines. Discover why exquisite cheeses and wines from the same terroir are such harmonious partners, why luscious triple creams are perfect with Champagne, and many more of Erin’s tried-and-true rules of the “Service de Fromage”. The indispensable foundation of all cheese knowledge, the French fromage is illuminated in this class in all of its delicious glory. Official Website | Tickets
Event – Kings of Pastry @ Brooklyn Museum MAY26 – we’ll be there
Chocolatier Jacques Torres and filmmakers D.A. Pennebaker and Chris Hegedus in person!
Kings of Pastry takes audiences behind the scenes of a never-before-filmed event, France’s prestigious Meilleurs Ouvriers de France competition. BUY TIX Continue reading
Event – Beaten, Seared, and Sauced: A New York Culinary Education MAY19
Thursday, May 19 at 6:30 pm
A behind-the-scenes look at the cutthroat world of Michelin stars, maniacal chefs, and the chaotic kitchens of New York.
With a grueling combination of in-class training and externships at some of the city’s most famous restaurants, the Culinary Institute of America (CIA) has graduated some of the most influential chefs and culinary celebrities in the New York City food scene. Jonathan Dixon, CIA graduate and author of Beaten, Seared, and Sauced: On Becoming a Chef at the Culinary Institute of America (Clarkson Potter, 2011), and Andrew Friedman, author of Knives at Dawn: America’s Quest for Culinary Glory at the Legendary Bocuse d’Or Competition (Free Press, 2009), offer a behind-the-scenes look at the cutthroat world of Michelin stars, maniacal chefs, and the chaotic kitchens of New York from the perspective of chefs in training. Presented in conjunction with the exhibition Moveable Feast: Fresh Produce and the NYC Green Carts Program. $
Event – Gyoza Smackdown: Traditional, Modern or Fusion? MAY17
Have you ever wanted to make Gyozas at home? Come get your hands dirty and learn how to make homemade Gyozas with us. Bring your friends along and enjoy a evening of hands-on dumpling making. Seating is limited. So sign up right now. BUY TIX
3 Dumpling Flavors for the Evening
Traditional : Pork, Chives and Napa Cabbage
Modern : Shrimp, Shiso and Eryngi Mushrooms
Fusion : Chicken, Bean Sprouts and Curry
Event – Japanese Culinary Center – Sushi Maki-Roll Class APR21
You can make Sushi at home. Become a master and teach your friends and family.
Sushi Rolls : 3 of your favorites (California Rolls, Spicy Tuna Rolls, and Shrimp Tempura Rolls) in 1 night.
Come learn the ins and outs of making Sushi Rolls at JCC, and make your next food gathering a Sushi Roll Party. It’s easier to make and host than you think!! BUY TIX HERE Continue reading
Event – Behind the Scenes at El Bulli MAR24
Ferran Adrià and Lisa Abend with Adam Gopnik
If you ever wanted to meet and greet Ferran Adrià, here’s your chance. Cost: $29. Book signings available as well. Continue reading
