Class Schedule 2013, Bouley Test Kitchen

Chef Bouley and his team invite you to join them in the Test Kitchen for a series of interactive cooking demonstrations. Witness a professional kitchen in action and learn how to build your own healthful pantry. At $175 per person*, students will watch and ask questions as chefs from the Bouley kitchen craft fresh, seasonal ingredients into a beautifully presented tasting menu with ideal wine pairing. Full recipes of the dishes prepared, as well as supplementary recipes, will be provided. You will leave inspired to cultivate a healthier pantry and cook exciting, flavorful dishes in your own home. For inquiries email or call 212-964-2525. Dates may change due to availability.

Tuesday September 17th 6:30pm – Building a Healthy Pantry: Infused Oils, Purees & Sauces

Chef David Bouley believes that a pantry stocked with made-from-scratch staples is one of the most important first steps in cooking healthful, full-of-flavor food at home. Culinary nutritionist and recipe writer, Anna Bullett, MS RD will demonstrate many of Bouley Restaurant’s signature pantry recipes – infused oils, dehydrated fruit powders, and vegetable purees. Learn how to infuse and store oils properly, utilize a dehydrator to obtain maximum fiber and flavor from fruit skin, and blanch and shock to lock nutrients and flavor into vegetables before pureeing and freezing. Participants will savor sommelier-selected wine pairings and leave inspired to create a healthier pantry, empowering home cooks to prepare clean dishes layered with all-natural tastes.

Thursday September 26th 6:30pm – Tapas: Traditional & Contemporary with Roger Martinez

Having worked in such well-renowned kitchens as El Cellar de Can Roca, Comcer 24, and Tapas 24 before taking charge of his own restaurant, La Mifanera in Barcelona, Roger Martinez gives a unique perspective on preparing tapas, the Spanish small plate meal, which in recent years has become an international culinary delight. Watch, ask questions, interact and taste tapas with Chef Martinez as he prepares both traditional and modern versions of classic bites such as patatas bravas, tortilla espanola, gambas al ajillo and more. Guests will enjoy sommelier chosen wine pairings and leave inspired to prepare a Spanish small plates-themed menu for dinner parties or even weeknight meals in their own home kitchen.

Wednesday October 2nd 12noon – The Basics of Seafood Cookery

Whether squeamish about scales or a master of salmon ready to move up to squid; guests of all levels will benefit from a presentation by Chris D’Ambrosio, longtime fish cook at Bouley Restaurant and Culinary Institute of America graduate. Chris will share techniques and helpful tips for home fish cookery. Delicacies from the sea offer flavors ranging between mild and meaty and deliver a heart-healthy source of quality lean protein. In this class guests will watch, ask questions, interact and taste as Chris instructs how to properly season, sear, bake and grill a variety of seasonal seafood to the recommended level of doneness for the finest flavors and textures. Guests will learn how to select the freshest seafood when shopping and obtain guidance on the best sauces and sides for each type of fish prepared. Sommelier selected wine pairings will heighten the sensory experience of each dish.

Thursday October 10th 6:30pm – The Wide World of Rice with Roger Martinez

Join Bouley’s own Chef Roger Martinez for this interactive demonstration centered on the food most widely consumed by the earth’s human population: Rice. Author of La Cocina del Arroz, Chef Martinez is an expert in rice dishes from around the world. Roger trained alongside Ferran Adria at the world renowned El Bulli restaurant in Roses, Spain and also worked in the kitchens of El Cellar de Can Roca, Comcer 24, and Tapas 24 before taking charge of his own restaurant, La Mifanera in Barcelona. This is a one-of-a-kind chance to observe a true master at work. Guests will watch, ask questions, interact and taste as Chef Martinez prepares traditional rice specialties from Italy, Japan, Africa and South America while enjoying wines from around the world chosen by Bouley Restaurant’s team of sommeliers.

Saturday October 19th 10:30am – Union Square Greenmarket Tour & Test Kitchen Vegetarian Lunch Class

A long-time supporter of local agriculture, Chef David Bouley places the utmost importance on the freshest, most flavorful ingredients possible. Bouley restaurant purchases from a variety of vendors at the Union Square Greenmarket during the harvest season and from local farmers, foragers, cheese makers and ranchers throughout the calendar year. Join Bouley restaurant recipe tester, Anna Bullett, MS RD for a morning walking tour of the Greenmarket, visit and chat with Chef Bouley’s farmer friends and join in picking out ingredients for a stimulating, nutrient-packed, all-vegetarian lunch. After the 45-minute market tour hop on the NYC subway with Bullett and head to the Test Kitchen. Once in the kitchen students will don aprons and work collectively to create a savory, market inspired menu and simple autumn dessert. After cooking students will be invited to pull up a chair at the table and savor sommelier-selected seasonal wines paired with the vegetarian feast.

Tuesday November 5th 6:30pm – Holiday Desserts with the Bouley Pastry Chef

Join skilled pastry chef and long-time Bouley team member, Octavio Reyes as he demonstrates delicious and exciting desserts for the holidays and beyond. Watch, ask questions, interact and taste as Octavio explains the principals of holiday classics and how to add a gourmet twist to each. Dessert favorites such as cheesecake, ice cream and fruit tart tatin will acquire a seasonal make-over as the Bouley teams adds pumpkin, apples, amaretto and other fall flavors. Watch and learn the steps necessary steps to make a perfectly airy and rich chocolate soufflé and learn skills that will make guests stars at home-cooked holiday celebrations. Guests will enjoy sommelier-selection wine pairings with each delicious dessert.

Thursday November 14th 6:30pm – Creating a Healthy Thanksgiving Feast

Joyous, family gatherings centered on the act of giving thanks are enriched by deeply-rooted food traditions in America. Watch as the Bouley culinary team uses Chef David Bouley’s signature style to created lightened versions of the holiday classics of turkey, stuffing (or dressing), sweet potatoes, cranberry sauce and pie. Utilizing a healthy pantry approach, recipe tester Anna Bullett, MS RD and chefs from the Bouley Restaurant kitchen will demonstrate how to remove saturated fat and processed sugar from standard recipes and instead layer flavor with infused heart-healthy oils, custom vegetable stocks, vegetable purees and sweetener alternatives such as coconut and pureed fruit. Guests will interact, ask questions, enjoy holiday-inspired wine pairing chosen by Bouley Restaurant’s team of sommeliers and leave inspired to serve a flavorful, guilt-free Thanksgiving feast this holiday season.

Classes are $175 per person. To register click here.


“Chef David Bouley to deliver Graduation Address at UCONN CAHNR

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