Had the butchers of Aaron’s Gourmet not been hired to prepare glatt kosher meats for delivery, they could perhaps have survived by manufacturing Russian matryoshka dolls—they have a knack for nesting. Supervised by Rabbi Israel Mayer Steinberg, Aaron's Gourmet's menu boasts many versions of poultries collapsed inside of each other, from turduckens—a hen inside of a duck inside of a turkey—to gooseduckenquails, a similar concoction that begins with a quail and ends with a goose. These creations join an encyclopedic list that includes exotic cuts of pheasant and oxtail, traditional slabs of Black Angus and smoked salmon, organic meats, and grass-fed roasts. Once Aaron’s processes an order, which can be made online, by fax, over the phone, or by smoke signal from an empty grill, the company generally ships the package overnight via UPS. Additionally, Aaron’s can cater for groups of up to 500 people, building holiday meals or barbecue-style cookouts from meats that can be prepared in American, Japanese, European, or Middle Eastern styles.
Cuisine Type: Mixology Experience
Handicap Accessible: Yes
Parking: Metered street parking
Alcohol: Full bar
Delivery / Take-out Available: No
Outdoor Seating: No
Pro Tip: RSVP directly after purchasing offer to insure a seat.
What made you want to work with food? When did you first develop that passion?
I started out as a barback and fell in love with the craft. I have been fortunate to work with some amazing chefs and have had an opportunity to work with some of the best ingredients. [I enjoy] elevating my craft and knowledge simultaneously.
Is there anything else you want to add that we didn't cover?
I am George Duval the creator of the Mixology Class. I have created cocktails for some of New York's hottest clubs, restaurant, and lounges: Marc Forgione, Cookshop, BLT, The 40/40 club, The Top of the Standard "The Boom Boom Room", Johnny Utahs, Negril, and Soco.
In your own words, how would you describe your menu?
A fusion of Classic Cocktails with modern technic. My cocktails are progressive yet approachable.
Though chef Nadege Fleurimond was once forced to stretch her culinary creativity as a contestant on Food Network's Chopped, she experiments in the kitchen every day. Her menus blend a unique array of American, French, Italian, Latin, and Caribbean recipes into dishes for all on- and off-camera occasions. Her culinary teams follow her instructions to build international entrees and desserts, passed appetizers, and cocktails during festive buffets and lavish sit-down dinners.
When Chef Nadege and her staff aren’t traveling to events all over the East Coast, they host local group cooking lessons. These informal classes have taught guests to decorate cakes, simmer Thai curries, and cook traditional Caribbean dishes. They also host regular events, such as themed dinner parties and knitting circles using handmade pasta.
Inside the kitchen of TriniSoul, students get the opportunity to face down the scotch bonnet—a lantern-shaped pepper that smolders with 50 times more heat than a jalapeño. The heavy-duty pepper is just one of the extraordinary ingredients introduced to students by Chef D, a Caribbean native who holds court during cooking classes that center around the recipes she grew up enjoying. Her foray into culinary instruction started as a few simple classes on the cuisine of Trinidad and Tobago, but her teaching style developed a rabid following, and Chef D's curriculum has grown to cover many types of Caribbean cuisine as well as American-style soul fare. More than 6,000 students have enrolled in Chef D's classes, which can accommodate groups of up to 24 in TriniSoul's kitchen as well as private instruction in one's own kitchen or properly equipped subway car.
The culinary experts at Lioni Italian Heroes assemble more than 150 menu offerings, including more than 150 heroes. The shop’s sandwiches, each named after or previously spoken to by a famous Italian figure, combine Cammareri Bros. breads with a slew of fresh ingredients. House-made mozzarella augments heroes, and platters of sandwiches or breakfast items feed groups of up to 25 people.
Under the twinkle of a dramatic chandelier, alcohol alchemists blend top-shelf liquors into cocktails that chase bites of authentic Caribbean cuisine. Groups flirt unabashedly with their own reflections in the mirror-like sheen of the solid-oak bar while bartenders pour potables such as the whiskey-drenched three wise men, a generous blend of Jack Daniels, Jim Beam, and Old Grand-Dad. A shaken french martini with vodka, Chambord, and pineapple juice sways within its elegant stemware, whereas the mint from a classic mojito leaves mouths with a cool sensation reminiscent of reciting beat poetry. Sink into oven-roasted chicken wings dressed in spicy-jerk outerwear as they flip and dive through cool ponds of coconut-and-herb-cream sauce. The chef may also grace tables with a generous portion of jerked or fried jumbo marinated shrimp alongside bell peppers and onion with fried plantain fritters. Al fresco sippers gaze at the stars or draw new constellations that resemble beloved pet scorpions from the brick-enclosed patio dotted with contemporary metallic dining tables. Call ahead to reserve a table.