Foodista Fringe - Beaten, Seared and Sauced Event

Image by Random House

Last week, I offered you Guy Fieri's cookbook, and this week in Foodista's Fringe, as I'm calling it, I'm giving you another great food book benefit.  This one is an event, hosted by the Museum of the City of New York, which showcases author, Jonathan Dixon, author of Beaten, Seared and Sauced , in a behind-the-scenes look about about becoming a chef at the acclaimed Culinary Institute of America. 

The event provides an intimate chat with Jonathan and fellow food writer, Andrew Friedman in which they'll explore the ups, downs and frequent roller coasters of working in one of the most competitive culinary settings in the country.

It's also neat that the event is being presented in conjunction with the Moveable Feast exhbition, which highlights a NYC-based mobile produce program called Green Carts.

Foodista readers get 50% off this event if you mention "The Foodista" when making your reservation. 

Here are the vitals:

Beaten, Seared and Sauced Event
Thursday, May 19th at 6:30 p.m.
Museum of the City of New York - 1220 5th Avenue, New York NY 10029
Reserve your spot: 917.492.3395 or email programs@mcny.org

$6/person with your Foodista discount

Enjoy the event, and please chime in with your feedback about this Foodista fringe. 

A Spring Fling Cooking Class is Coming

**NOTE: The date of this cooking class has changed**
You may remember me mentioning a fun cooking class last month that was targeted to brunch.  Organized and taught by my friend and chef instructor, Raquel Rivera-Pablo, I'm happy to inform you that the first one was such a hit, that she's rolling them out monthly.

The format is intimate and personal, where you'll really get your hands dirty and truly learn some beautiful techniques.  Not to mention all the fun you'll have - just take a look at the above pics from the previous brunch class.

With the next class scheduled for June 11th, here's what you can expect in terms of the menu:

Spring Fling Menu:

Appetizer: Roasted Tomato-Onion-Goat Cheese Tarts w/ Mixed Greens and Balsamic Vinaigrette

Main Course: Orange Glazed Chicken with Roasted Fennel and Wild Rice

Dessert: Strawberry-Rhubarb Crostata with Vanilla Ice Cream

Mmmm...that sounds delightful.  But don't just take my word for it, here's what people are saying about Raquel's cooking classes:

"I think you are phenomenal at what you do.  I definitely look forward to taking more classes and having a ton of fun with you in the future!"

"I loved the class last weekend...and was thinking that [it] might be a great gift for my mom for Mother's Day."

Here are all the pertinent details. 

As a special offer for Foodista readers, the first 5 people to respond and mention "The Foodista" get 10% off your class.

Classes are 3 hours, occur in a professional kitchen in NYC's theatre district. Space is limited to 8 people.  All classes are hands-on.

$85/person or 2 for $150 - a glass of wine is included. And make sure you apply your Foodista discount too.  Contact Raquel to find out more.

Free Cocktail at L'Ecole for Foodista Readers

I'm delighted to announce a special promotion for you, loyal readers, which comes from one of my Manhattan culinary favorites, French Culinary Institute's, L'Ecole.  For those of you who haven't yet been, I strongly encourage it, as it's a student-run French restaurant, supervised by the school's master chefs.  The two parties work hand-in-hand to create an elegant, sophisticated and delicious experience.  I've dined there on several occasions and have always been more than satisfied.

So....here's the deal - in honor of L'Ecoles new bar menu, which rolled out yesterday, Foodista readers will get a complimentary cocktail during their first visit when they order any bar menu selection through March 15th.  All you have to do is mention "Foodista" when you place your order. 

I hope you take advantage of this fun special.  Just to whet your appetite a bit, here are examples of the mouth-watering dishes you can expect on the new bar menu:

- L'Ecole's charcuterie plate
- Cavatelli with rock shrimp
- Fava beans and ricotta salata
- Gruyere bacon burger on a brioche bun served with French fries with bone marrow bernaise
- Chocolate bread pudding with caramel sauce and chestnut ice cream

L'Ecole - 462 Broadway, New York NY 10013
212.219.3300
6 Train to Spring Street
www.frenchculinary.com/lecole