John Gizzi and Diann Greco, the American Wine Society–certified wine judges at Make Wine With Us, teach wine aficionados to create their own wines using grapes harvested in Californian and Chilean vineyards. At the start of the nine-month process (California grapes in the fall, Chile grapes in the spring), winemakers-to-be assemble with fellow enthusiasts to learn the intricacies of the trade. Patrons learn to crush and destem grapes in a machine called a crusher-destemmer, named after the device's favorite Germanic metal band. Following the crushing process, a hydraulic press forces juice into barrels, where it shall remain until the conclusion of its sweet, sweet metamorphosis.
When wine awakens from its hibernation, patrons remove suspended yeast cells and skin particles though a process called racking. At the end of the nine-month period, newly minted winemakers lean on family and friends to fill, cork, and custom-label the finished product. Budding vintners then tote home their vintages to share with family, friends, and robot butlers with built-in carafes.
At Ger-Nis Culinary & Herb Center, founder Nissa Pierson leads hands-on courses that not only instruct budding culinarians how to cook, but help to ignite ingredient love affairs. Insisting on fresh spices, Pierson helps instill students with an appreciation of cultural cuisines, herbal heritage, and food-based folklore. Individual adult courses focus on roasting succulent lambs, spooning soul-soothing soups and stews, and hand-finagling fresh pastas and sauces. Cultivate cactus-fruit-lime tequila coolers, jamaican-jerk pulled-pork tacos, fresh-made salsa, and more in Nissa's Taqueria. Kids' cooking courses let wee ones dabble in culinary creativity, master rare, real-world applications of math, and vehemently deny the origin story of pizza. Age groups 3–5, 6–12, and 13–17 can don adorably oversized chef hats and learn to craft foodstuffs from donuts to whole roasted chickens. Ger-Nis' state-of-the-art kitchen features exposed brick, rich woods, and 14-foot ceilings tall enough for dough-spinners to perfect their finesse and cake architects to attempt to refute Newton and fail deliciously.
At Ridgewood Culinary Studio, small class sizes and a playful, hands-on approach to cooking empower students of all ages to confidently make meals from scratch. In addition to teaching youngsters basic skills such as kitchen safety and how to get out of dishwashing duty, instructors inspire adult gourmands with classes on grilling, barbecuing, and other types of cuisine. Regardless of the class or age group, instructors emphasize mindful eating habits and nutritious recipes. The commercial kitchen also plays host to summer camps, birthday parties, and business-building classes.
Inside the kitchen of Marcello’s, teardrop chandeliers cast their warm gaze over copper cookware and a dining table that wraps around the stove. Here, Chef Marcello sheds light on the techniques of preparing Italian cuisine during cooking classes and private parties. In such events, up to 12 guests can sip wine while he picks recipes secretly stored in his chef’s hat and demonstrates how to assemble artful dishes, which may include risotto with chicken and spinach or pasta with fresh tomato mozzarella and basil. Although the private dining experience is the easiest way to witness Chef Marcello’s passion for sharing the cuisine of his native Italy, guests can also enjoy his dynamic entrees without front-row seats at the chef’s table. In the restaurant’s dining room, floor-to-ceiling murals depict the Tuscan countryside and ferns adorn honey-colored walls as diners anticipate hearty meals. Atop crisp white tablecloths, servers present platters of housemade pastas and veal prepared seven ways. The knowledgeable staff is also happy to recommend pairings from the vast Italian wine list.
After working at bars and wine shops for 10 years, certified beverage professional Amanda Ladd wanted to find another outlet for her inner wine enthusiast. The result was Synesthesia NYC, a company that hosts socially wired wine- and sake-tasting classes. Ladd herself teaches the classes from inside Bamboo 52's modern sushi lounge, located in Hell’s Kitchen right next to Beelzebub’s Broom Closet. There, up to 30 guests sample artisan cheeses and high-end culinary treasures. Given the location, during the sake-tasting classes, students pair their premium sake with sushi rolls made during the class in the lounge’s kitchen.
Chef Jhonathan E. Rupchand began The BlueBurner Culinary Cookery to share his long-earned cooking knowledge with clients who wish to create memorable dining experiences for their families and friends. Founder of Truffle & Basil Private Chef Group—a private chef company known for its use of natural, farm-fresh ingredients—Jhonathan brings his long-time love of food arts to classes that improve skills, demystify food chemistry, and help students create the perfect bite. During culinary classes the center's instructor-chefs share basics such as knife skills, grilling, baking, and sculpting cake busts of Marie Antoinette that make home-cooking feats attractive and easier to execute. As students ascend in skill level, they may choose to attend Level 3 classes in Italian and French cooking styles or Level 4's advanced meat- and-fish preparation techniques.