Went to a cooking class at the Manhattan JCC last night. The theme was dishes from great NYC restaurants. Loved the recipes and the teacher. The group was a varied bunch- some who cook, some who make only reservations, some kosher cooks and some non kosher.
Recipe were dishes I would actually make at home. Corn chowder, grilled fennel with striped bass and tomato/olive vinaigrette, gougeres, asparagus with parmesan and mushrooms, eggplant caviar, and olive oil rosemary cake.
The class started off with a descripton of each recipe and some background about the chef. The teacher talked about variations and substitutions. We split up into groups to prepare the recipes. While my eggplant was in the oven, I walked around and observed the other groups. At key points in each recipe, the teacher asked the class to gather around to watch- how to make the grougeres dough, best way to paste garlic, how to tell if the grill is hot enough, best way to puree a soup...
When everything was done, we set up a little buffet and sat around the prep island and enjoyed dinner. We discussed changes we would make, side dish options, and ways to improve on the recipes..
Definitely a good time- and I would do it again.