Thursday, September 10, 2009

Learn from Brooklyn's best

Have you ever been shopping for a winter coat at Macys in Herald Square and notice a completely random cooking school?

That's De Gustibus, and this fall, you can get more than a peacoat by taking a trip to the eighth floor.

The cooking school presents the series, A Renaissance in Brooklyn, featuring a roster of top Brooklyn chefs including Ryan Angulo of Buttermilk Channel, Zac Pelaccio of Fatty 'Cue, Brad Steelman from The River Cafe, and Polo Dobkin of Dressler and DuMont.

Here's the rundown:

Wednesday, October 21, 2009
PMPOLO DOBKIN is the executive chef of the two-New York Times and one-Michelin starred Dressler, as well as DuMont and DuMont Burger. Polo’s finely tuned American cuisine borrows from Austrian and Spanish roots, crafting a brilliant composition of dishes that is subtlety sophisticated.

Wednesday, November 4, 2009
PMBRAD STEELMAN, executive chef of the picturesque and elegant The River Café and formerly of Montrachet and Park Avenue Cafe, blends classic and innovative cooking techniques with American and international styles, producing a mouthwatering menu that reflects the magic he creates at the restaurant.

Wednesday, November 18, 2009
PMZAK PELACCIO, co-owner/executive chef of the new Fatty ‘Cue and the critically acclaimed Fatty Crab restaurants in Manhattan, showcases his take on American-Asian barbecue fare that is intricately layered and complicated—truly trailblazing and sumptuous.

Monday, December 7, 2009
PMRYAN ANGULO, executive chef of the homey Buttermilk Channel, formerly of The Stanton Social and davidburke & donatella, received Time Out’s Best New Brooklyn Restaurant Award in 2009. Ryan’s delicious American bistro cuisine, built on New York-area ingredients, updates classic comfort and ethnic Brooklyn dishes that leave you warmhearted, nostalgic, and satisfied.

Classes are $90, or $340 for the four, and run from 5:30 to 8:00 at De Gustibus Cooking School (Macy's Herald Square, 151 West 34th St., 8th Floor). For reservations, call 212-239-1652, email them or send a completed registration form.


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