Find your cullinary voice

Four-Star American Cuisine Series with David Waltuck

Offal: Cooking from Nose to Tail

David Waltuck
Thursday, February 16, 6-10pm
$60 students/alumni • $125 general public

Nose-to-tail eating may be the latest trend, but at David Waltuck's trailblazing Tribeca restaurant, Chanterelle, offal was often on the menu. Chef David will teach you to prepare such dishes as: Calf's Brains with Sauternes, Ginger, and Mustard; Sweetbreads with Caramelized Leeks and Orange; and Tripe with Chiles and Chinese Black Beans, among others.

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Classic Seafood Dishes of Chanterelle

David Waltuck
Tuesday, March 14, 6-10pm
$60 students/alumni • $125 general public

David Waltuck, chef-owner of the celebrated Tribeca restaurant Chanterelle, teaches some of the innovative seafood dishes he developed over 30 years in his "New York Times" four-star-rated kitchen. You'll be learning and dining on his signature Seafood Sausage; Oysters with Sauerkraut and Caviar; Seared Scallops with Duck Fat; and Grilled Spanish Mackerel with Clam Dashi Risotto, among others.

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Mushrooms: An Exploration of Wild Fungi

David Waltuck
Friday, May 12, 6-10pm
$60 students/alumni • $125 general public

David Waltuck's legendary and aptly named downtown restaurant, Chanterelle, was famous as one of the first of New York's dining establishments to regularly serve a variety of wild mushrooms. In this hands-on class, we will work with an assortment of wild mushrooms in season, tasting them in their most basic form, as well as in such dishes as: Asparagus Flan with Morels; Sweetbreads with Chanterelles and Sherry Vinegar; and Beef Filet with Oysters and Wild Mushrooms.

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