It's official, I've had a project in the wings that is finally rolling. I'm working with the De Gustibus Cooking School at Macy's to redesign the kitchen spaces with Snaidero New York. Part of the design process is attending some classes (and eating great food) to see how the kitchen design needs to function. In case you aren't familiar with De Gustibus, it's a cooking school on the 8th floor of the Macy's at Herald Square. Each season the school features classes with top chefs not only from NYC but around the country.
Last night's class was with Chef Kenny Callaghan of Blue Smoke in NYC. The menu featured terrific barbecue dishes complete with wine pairings followed by an excellent dessert.
Amuse Bouche
Apple Wood Smoked Babyback Ribs
Pickled Rock Shrimp Salad with Artichokes, Radishes and Duck Cracklings
Main Course
Chipotle Glazed Lamb Loin with Tomatillo Relish, Aged White Cheddar Grits, Spring Asparagus with Caramelized Vidalia Onions & Meyer Lemon Vinaigrette
Dessert
Fluffer-Butter Pie Made by Pastry Chef Jennifer Giblin
I love peeking in the kitchen to see who the chef has behind the scenes. In this case his crew couldn't have been nicer (or more talented)! It was especially nice at the end of class how the Chef acknowledged his team. These are the rising chefs of tomorrow!
Class began promptly at 5:30. As we were served each course we watched the chef prepare and discuss the dish. I love the open format for questions and answers throughout. I'll be checking out the school again on Monday! I highly recommend booking a class for an up close class that is not only informative but fun & delicious!
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