With winter wrapping up and warmer weather just around the corner (or so they say), the season for relying on Seamless for dinner is over. But let's be honest: Getting back into your kitchen after a few months of delivery orders can take some practice.
Which is why we're kicking off the season at our Test Kitchen in Soho with our spring semester of Tasting Table's Cooking School, led by Brendan McHale, our Test Kitchen chef who has worked in some of NYC's best restaurants and previously ran the kitchen at beloved East Village spot The Eddy. Sign up for a one-time class (get tickets here) any night from March 26 to 30 or April 2 to 6.
You'll learn how to make a whole dinner party's worth of recipes from some of the country's hottest new restaurants, like the bright fava bean hummus from The NoMad in Los Angeles (see the recipe), gnocchi with spring peas and ramps (see the recipe) and the freekeh salad with pomegranate and herbs from Maydan in Washington, D.C. (see the recipe). Each $110 session includes a hands-on cooking class, dinner, and beer and wine. And there's no homework: The only thing you'll have to take back to your apartment is your own booklet of the chef's recipes to practice at home with.
This article was published on 3/6/2018 and was updated on 3/20/2018.
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