Classes & Demonstrations

Chef Bouley and his team invite you to join them for culinary classes throughout the year in the Test Kitchen as they share their knowledge of techniques, products, and suggestions for the home or professional cook. Each class fosters a close understanding of ingredients with insights into Japanese cooking, meat, fish, macrobiotics, from vegetables to vegan, to desserts. At $150 per person, each class includes a tasting from the demonstration with an example of an ideal wine pairing. Full recipes of each prepared dish are provided.

 

Please download a registration form to attend:

FAX OR E-MAIL BACK TO: 212.791.3771

or office@bouleynyc.com


Click Here >for  Class Registration Form for 2012

 

Click Here >for the Test Kitchen Schedule

 

 AUGUST & SEPTEMBER CLASSES 2012:

Mediterranean Cooking Classes For August and September 2012

Explore the charms of Mediterranean cuisine with Bouley’s own Chef Roger Martinez. Author of La Cocine del Arroz, Chef Martinez is an expert in paella and other 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. Students will take home recipes in order to recreate each dish themselves, and Spanish wine pairings will complete the experience. Classes are held Tuesdays and Wednesdays beginning at 6:30 PM, $150 per person. For inquiries emailoffice@bouleynyc.com or call 212-964-2525. Dates may change due to availability.

 

August 1st, Wednesday, 6:30 PM  – The Mediterranean Garden
August 7th, Tuesday, 6:30 PM  – Superior Salads
August 8th, Wednesday, 6:30 PM  – The Vegetable Underground
August 14th, Tuesday, 6:30 PM  – Not So Simply Sweet: Fruits and Desserts
August 15th, Wednesday, 6:30 PM  – Paella: The Pride of Valencia
August 21st, Tuesday, 6:30 PM – Mediterranean Treasures: Fish and Seafood
August 28th, Tuesday, 6:30 PM – Risotto-a-go-go
September 4th, Tuesday,  6:30 PM  – Eggs Mediterranean Style
September 12th, Wednesday, 6:30 PM  – Perfectly Prepared Meats
September 19th, Wednesday, 6:30 PM – Scrumptious Soups

The Mediterranean Garden  Wednesday August 1st, 6:30 PM
Vegetables are a natural source of all kinds of nutrients – protein, vitamins, minerals, fiber and antioxidants which are powerful anti-cancer agents. They also make up the core of Mediterranean cuisine, with the most significant being artichokes, eggplant, garlic, peppers, chard, tomatoes and potatoes. In this class you will learn the following dishes:

  1. Artichokes with Clams in Green Sauce
  2. Cuttlefish Stew with Mashed Peas
  3. Eggplant with Mozzarella, Tomato and Pepper
  4. Broad Beans with Ham and Mint

 

Superior Salads Tuesday August 7th, 6:30 PM
Linked by trade routes, the countries bordering the Mediterranean have long shared common ingredients, creating food which only the warm air of the seaside climate could bring to life. Nothing captures this medley of ingredients better than a fresh salad. This class will teach you the following dishes:

  • Cucumber Tagliatelle Salad with Yogurt and Mint
  • Tabbouleh of Bulgar
  • Salad with Endive, Apple, Celery, Nuts and Blue Cheese Vinaigrette
  • Tomato with Feta Cheese, Anchovies, Black Olives and Basil

 

The Vegetable Underground Wednesday August 8th, 6:30 PM
Vegetables are a natural source of all kinds of nutrients – protein, vitamins, minerals, fiber and antioxidants which are powerful anti-cancer agents. This class will show you a new way of preparing some old favorites:

  • Squid and White Beans with Vinegar from Modena
  • Chickpeas Sautéed with Spinach, Black Botifarra, Cinnamon, Nutmeg
    and Cloves
  • Hummos with Sauteed Spinach
  • Puy Lentils Stewed with Foie Gras and Gingerbread Powder

 

Not So Simply Sweet: Fruits and Desserts Tuesday August 14th, 6:30 PM
Fruits are an amazing source of fiber and nutrients, even more so when dried, such as figs, apricots, raisins or currants. When it comes to desserts, Mediterranean chefs have cultivated dishes which strike the perfect balance of health and flavor. This class will teach you the following:

  • Bread with Olive Oil, Chocolate and Maldon Salt
  • Strawberry Soup with Chunks of Strawberry Ice Cream Yogurt
  • Crema Catalana burned
  • Oranges with Lychees

 

Paellas: The Pride of Valencia Wednesday August 15th, 6:30 PM
Originating in Valencia, Paella is one of the most emblematic dishes of Spanish cooking. This class will teach you how to prepare this enchanting dish paired with the following ingredients:

  • Bomba Rice Paella with Seafood
  • Bomba Rice Paella with Squid and Blackened Artichokes
  • Bomba Rice Paella with Pumpkin and Spices

 

Mediterranean Treasures: Fish and Seafood Tuesday August 21st, 6:30 PM
The gorgeous climate of the Mediterranean Sea produces some of the most delicious seafood in the world. The food’s irresistible allure has made it a staple of the dishes of the region. In this class you will learn the following

  • “Suquet” of Monkfish, Shrimp and Potatoes Buffet
  • Red Mullet with Sauteed Vegetables and Cilantro Oil
  • Tuna Semi Crude Tomato Chutney, Onion and Basil
  • Grilled Sardines with Pickled Vegetables

 

Risotto-a-go-go Tuesday August 28th, 6:30 PM
This Italian rice dish can be paired with a wide variety of ingredients to create many exciting combinations of flavors. Learn the following preparations:

  • Vialone Nano Rice Risotto with Mushrooms and Red Wine
  • Arborio Rice Risotto with Asparagus, Poached Egg and Mimolette Cheese
  • Carnaroli Rice Risotto with Artichoke Coffee

 

Eggs Mediterranean Style Tuesday September 4th, 6:30 PM
Learn how to prepare egg dishes with complex flavors, using fresh seasonal ingredients.

  • Mollet Egg with Green Asparagus and Garlic
  • Fried Eggs with Potatoes and Truffle
  • Poached Eggs with Mushroom Gratin
  • Tortillas de Patatas

 

Perfectly Prepared Meats Wednesday September 12th, 6:30 PM
The Mediterranean preparation of meat is unlike that of any other cuisine in the world. Learn the secrets to creating perfect chicken, rabbit and veal.

  • Chicken with Prawns
  • Rabbit with Onions and Chocolate
  • Terrine of Foie Gras and Mango Grille with Modena Vinegar
  • Veal with Mushrooms and Red Wine

 

Scrumptious Soups Wednesday September 19th, 6:30 PM
Just in time for Autumn, this class will introduce you to the charm of rich Mediterranean soup. The following dishes will be prepared:

  • Gazpacho with Lobster
  • Tomato Grain with Oregano and Almond Milk
  • Cream of Asparagus with Cheese
  • Pumpkin Soup with Fennel

 

Class and Event Schedule For April, May and June 2012

Each Monday and Tuesday and one additional Sunday afternoon from April 9th to June 4th a taste of brushstroke lands in the Bouley Test Kitchen (88 West Broadway) as the chefs and professors from brushstroke and the Tsuji Culinary Institute lead a series of cooking classes. Delve into the the art of Japanese cuisine with Chef Isao Yamada, Professor Hiroki Murashima, Professor Mitsuhiro Narita and Chef Eiji Ichimura by taking a series of these unprecedented cooking classes and learn the fundamentals of Japanese cuisine from the basics to the extreme; traditional to modern, by those who make it their life’s work and passion. Also on the program are two tasting classes led by Sommelier Seju Yang on pairing sake with Western cuisine and wine with Japanese cuisine. Classes will demonstrate the ease and accessibility time and budget-wise while revealing one of the world’s most loved and healthiest cuisines. These classes will give attendees the tools needed to become sushi and kaiseki chefs in their own home. Secrets will be shared. Monday and Tuesday classes begin at 6:30pm, Sunday afternoon at 12:00pm and are $175 per person, series of 3 classes $475, 6 classes $925. Group rates are available, for inquiries email office@bouleynyc.com or call 212-964-2525. Dates may change due to availability.


Please download the class registration form here: Bouley Test Kitchen Class Registration Form 2012Fax completed form to 212.264.4186 or email us at office@bouleynyc.com.

Upcoming Events and Classes

Bouley Test Kitchen

Dashi, Vegetable Dashi and Soups with Chef Yamada: Monday, April 9th, 6:30pm In 1980, Shizuo Tsuji wrote: “Many substitutes for dashi are possible, but without dashi, dishes are merely à la japonaise and lack the authentic flavor.” Dashi is a class of soup and cooking stock, considered fundamental to Japanese cooking. Made from only water, dried kombu and dried smoked bonito, basic dashi forms the base for miso soup, clear broth, noodle broth, and many kinds of simmering liquid. Dashi is as common to Japanese cooking as chicken and beef stock is to American, and is the world’s only animal stock containing virtually no fat. Unlike western stock which masks the taste of main ingredients, lighter and clearer dashi elevates the flavors of them. Making dashi is the key to fine Japanese cooking. And Chef Yamada will show you how to turn western ingredients into healthier Japanese dishes with the magic of dashi.

The Art of Loving Raw Fish with Professor Murashima: Tuesday, April 10th, 6:30pm You can dream like Jiro at this class taught by brushstroke’s fish master and Professor from the Tsuji Culinary Institute Mr. Murashima. Did you know that sashimi should only be saltwater fish? Do you know the difference between sushi and sashimi? There is more to it than one is with rice and one is not. Impress yourself with your newly learned knife skills and knowledge of the art of serving raw fish. Learn the process of purifying fish, removing health risks and creating the crunchy texture that we love in great sashimi. Professor Murashima will demonstrate how to fillet various fish, cut them for sashimi, and give you the recipes for sashimi sauces and garnishes which can be expanded to Japanese style fish carpaccio or seafood salad.

How I Learned to Cook Fish with Mr. Murashima: Monday, April 23rd, 6:30pm Grilling with miso, utilizing the unusual ingredient sake lees, soy, mirin and marinades. In this class various Japanese fish preparations for easy and healthy execution will be taught. Do you love the Miso Black Cod at brushstroke? We will share our secrets and tell you how it is done. Do you know what Sake Lees are? Who knew the dregs of sake could be so tasty? Chef Murashima will discuss the unusual Asian ingredient sake lees, which is the thick rice paste that’s left at the end of the sake-making process, and how it can flavor fish. Professor Murashima will also show you how to steam seafood with sake, which is goooood. See we said we’d share secrets!

Rice, Rice Baby (and pickled vegetables too) with Professor Murashima: Tuesday, April 24, 6:30pm Rice is the staple of Japanese food, and making it just right can be rather difficult if you don’t know how. Learn from these masters the art of the perfect rice, how to mix various rice varieties, and the art of cooking in a donabe, the earthenware pot used in so many Japanese home-style dishes. We will be working with low glycemic rices, brown rice and the grains that are used to boost flavor in Japanese rice dishes. And do not worry if you don’t have donabe at home, we will give you a tip on how to cook the same good rice with your cast-iron pot like Staube or Le Creuset. Yes, Japan has paella, risotto, porridge and so on, all in a lighter and healthier Japanese style. Usually pickled vegetables rich in vitamins are served alongside rice so this class will combine the two. Professor Murashima will teach you the quickest way to make these tasty vegetable side dishes.

Tempura; Simmering and stewing vegetables with Professor Narita: Monday, May 7th, 6:30pm One of the world’s most beloved Japanese food preparations, tempura was actually originally brought to Japan by the Portuguese. Learn the art of tempura and how to use tempura in soups, salads and in rice. You’ll be taught how to prepare vegetables and seafood and make the light batter that coats the ingredients. Unlike the western deep-fried foods, good tempura actually contains much less fat than you would imagine. By measuring the oil before or after you’ll be surprised about how little oil is used. Professor Narita from the Tsuji Culinary Institute will give you a lecture about the history and variety of tempura and show you how to make tsuyu (the dipping sauce) and perfect salt variations for seafood tempura or vegetable tempura, plus, some vinegar based dishes to cleanse your palate. For the vegetable lovers, Professor Narita’s lessons offer you many more dishes that make vegetables the main course by learning to simmer or stew them in the Japanese style.

Egg, Tofu, Yuba and some more! With Professor Narita: Tuesday, May 8th, 6:30pm Learn the wonderful steps to take when making brushstroke’s signature dish Chawan-mushi, the wonderful egg custard that every restaurant critic has pointed out as one of the best dishes of the year. The Chawan-mushi base consists of only 1/4 of egg and 3/4 of dashi, making it much lighter and healthier than western-style custard. This class also includes easy steps to making tofu. Known as one of the healthiest items on a Japanese menu, during this class you’ll learn how to make your own tofu with ease. Tofu has a low calorie count, relatively large amounts of protein, little fat, and is high in iron, and calcium. Everyone is eating healthier today and having a starter of homemade tofu at your next dinner party will show your guests how much you care about them. After you understand the benefits of tofu, the next stop will be a very unique product from soymilk, Yuba. Yuba is soymilk skin and often called the taste of Kyoto. Professor Narita will make and scoop Yuba right in front of your eyes and let you taste its tender, creamy, pure vegetable protein.

Japanese Home Cooking and Noodles with Professor Narita: Monday, May 14th, 6:30pm Be surprised about how practical and exciting Japanese home cooking is. It is handy, quick and easy, and we assure you this will reduce the fat from the typical American-style home cooking by 20% or more. Professor Narita will introduce Ohitashi, Dashi-maki, Niku-jaga, Tsuke-yaki, Shabushabu/Sukiyaki and Natto as well. For all pasta lovers, why not discuss the health benefits of soba (a buckwheat noodle) and try Japanese noodles too? Replace the satisfaction you get from rich and strong flavors with satisfaction from Umami. Not only good, but good for you.

Kaiseki, Kaiseki, Kaiseki with Professor Murashima: Tuesday, May 15th, 6:30pm Learn the principles of this ritualistic Japanese multi-course meal. Hear about the commitment to seasonality, the evolution from the green tea ceremony which transformed itself into today’s kaiseki menu and in turn greatly influenced French Nouvelle cooking of the 60’s, 70’s and 80’s. An accurate focus on how the metabolism works to have the joy of taste, and the power of health. And you know what? There is another “Kaiseki” in Japanese cuisine, which is spelled as “会席”, not “懐石” you may know as the one explained above. This kaiseki is an even more entertaining dinner course for sake lovers This class is not to be missed by anyone who is a fan of Japanese cuisine.

The cuisine of brushstroke and Bouley with Chef Bouley and Chef Yamada: Monday, May 21st, 6:30pm The adaptation of a cuisine full of integrity, history and a focus on healthy eating; this is the goal of the brushstroke menu. Chef Yamada will share the process of transforming Japanese indigenous products to a New York palate. This class taught by David Bouley and Isao Yamada together will give participants a deep understanding of why Chef Bouley has opened brushstroke. How we, and chefs everywhere, outside of Japan are incorporating techniques, flavor and health into their individual cuisines without losing their own identity, integrity and style. Learn about the benefits of 2 worlds coming together where a Japanese and French chef are shaking hands.

First of two classes by brushstroke Sommelier Seju Yang How to Pair Wine with Japanese Cuisine: Tuesday, May 28th, 6:30pm / Monday, June 4th, 6:30pm Join our acclaimed sommelier Seju Yang and learn the exquisite pairings of wine with Japanese cuisine. Find your perfect pairings for the wide range of Japanese cuisine from sushi to kaiseki.

Edo-Mae Sushi: Sunday, May 3rd, 12pm The sushi commonly known around the world today is a combination of fresh raw fish, and cooked rice which is seasoned with vinegar. However, this is only a single variation within many other types of sushi that exist in Japan. This particular type of sushi is a rather modern Japanese cuisine initially created by the Edo (old name for Tokyo) during the 1820’s. Learn how to make quality sushi with your own hands; the result being closer to your favorite sushi restaurant than you think. The process of treating the fish that makes it accessible, maintains freshness, color, and health benefits. The only extra requirement is the fresh sushi rice. Learn this process that is full of history and evolution. We proudly introduce brushstroke’s new master sushi chef Mr. Eiji Ichimura. Chef Ichimura will unveil the hidden technique and preparation of Edo-Mae sushi and let you know how good and profound the sushi world is.

How to Pair Sake with Western Cuisine with brushstroke Sommelier Seju Yang: Monday, May 4th, 6:30pm Taste with Sommelier Seju Yang and learn the art of pairing sake with western dishes. Be able to incorporate sake into any of your favorite meals including a grilled steak. This class is a must for sake lovers.

Look for these classes in the future or call and request a class to celebrate a special event in our Test Kitchen

Cheese and Wine with Rodolphe Le Meunier
MOF France’s prestigious Best Craftsman Award 2007 World Champion Cheese Affineur *First French Citizen to earn both awards

Charcuterie Class for Professionals and Non professionals With MOF Olivier Ruellan and Serge Lemarie

Vegetarian Cooking class with guest lecturer Gary Null

Japanese Cooking Class with guest speaker, Nutritionist Oz Garcia, Ph.D. lecturing on the health benefits of Japanese cuisine.

Fish Techniques Students learn proper purchasing, storage and handling of fresh fish. Learn professional techniques for working with fish: steam, smoke, braise, sauté, grill and curing as well as coordinating sauces and garnishes. Learn to build new techniques and to cook restaurant dishes at home.

Pasta Learn how to make a variety of fresh pastas. The class includes recipes and tastings, in addition to tips on making a variety of sauces.

Meat Learn basic meat techniques that you can build on: roast, braise, sauté, grill and smoke, as well as their coordinating sauces and garnishes. Get tips on where to purchase the highest quality organic meats.

Grilling and Charcoal Baking Easy, fast, healthy! Enhance the grilling experience by learning a variety of marinades, dry rub grilling and BBQ sauces. Discover the art of simple charcoal baking and its practical executions. Grilling and customizing your charcoal baking.

Salads Learn how to make great tasting salads using the best of what the market and season has to offer.

Five Course Dinner and Wine Paring ‘New world vs old world wine’ Or Spring wines! Dine and enjoy a special Bouley menu with wine parings (2 per course) A local wine merchant and sommelier will be attending and teaching. The wines will be readily available for sale.

Clean Healthy food fast! Learn how to make a healthy meal quickly. Shop at Whole Foods Market with Chef Bouley and come back to the test kitchen and prepare a meal. Learn to make good choices to assemble a fantastic nutritious meal within a budget. Helpful and healthy hints.

Vegetables A vegan’s dream! Guide students through purchase, storage and preparation of seasonal vegetables. Learn classic cooking techniques and create a vegetarian meal. Introduce students to appropriate herb and vegetable combinations.

Meet Chef Bouley at the Farmer’s Market, Union Square Walk through the market and shop with him at his favorite farm stands. Return to the Test Kitchen to help prepare a seasonal meal and enjoy the dishes with a glass of wine.

Desserts and Pastry Attend an intimate hands-on pastry class (10 students) taught by a former Bouley pastry chef and current professor at Johnson and Wales Cooking school

DESSERT 1- Chocolates Learn about the history of chocolate, chocolate techniques and recipes used at Bouley and Bouley Bakery from our pastry chefs. Sophisticated, but simple and powerful desserts.

DESSERT 2 – Cakes and cookies – Learn the American, French and Austrian style of producing cakes and cookies from Bouley Pastry Chefs.

Petit fours Learn the art of petit fours including chocolates, mini cookies and French macaroons

Denver Learn the pastry basics including tarts, tea cakes, cupcakes, assorted petit fours and chocolate. Class with include champagne and a light meal and dessert!

Marinades, Infusions and Vegetable preparations for your personalized use Learn different and unusual combinations.

Mediterranean Cooking Take advantages of all the ‘Mediterranean ingredients’ that now available in the market and learn about this healthy, tasty cuisine.

Conscious Cooking From a Point of Health! Learn how to make meals that not only taste good but are good for you. We will teach you how to extract the highest amount of nutritional value from your vegetables and proteins as well as teach you about the synergies of using certain ingredients together. Includes tips from Nutritionist, Oz Garcia, and Secrets of Anti-Aging.

Professional Sauces Learn the basics of stock and sauce making and apply to your favorite proteins and vegetables and pasta.

Cocktail parties and Entertaining Create Classic and modern cocktails and canapés for your next reception. Prepare a variety of simple yet tasty canapés that can be prepared within any budget.

Fall Harvest Students will learn how to take full advantage of the farm’s fall harvest. Learn about the practice of eating locally and buying from the farmer’s market.

Preserving, Pickling and Basic Canning Learn some basic pickling and preserving techniques to create condiments, preserve the bounty of the season and create a healthier pantry. Then enjoy the future convenience of new partners for any meal.

Wine and Cheese Hosted by expert affineur (cheese ager), Meilleur Ouvrier de France, Rodolphe le Meunier. Sample a variety of imported and domestic cheeses. Learn about and try specialty foods and wines, which wines are appropriate to serve with cheese and cooked dishes made with cheese. Prepare for a feast of flavors and conversations!

Thanksgiving Holiday Meal Learn how to make your favorite Thanksgiving Day dishes just as we do at Bouley. Features tips for a moist, flavorful turkey and much more. Discover new tips on how to produces simple but memorable holiday meals.

Children’s Cooking Class This is a parent and child activity cooking class designed to instill a greater appreciation of food and culture. Allow your children to become passionate about food now, and watch them grow healthier and happier. Learn to prepare healthy snacks while spending a fun day with your child (Saturday afternoon, 2 pm). Great for educational birthday fun fetes!

Upcoming events and classes: Dates to be determined:

Attend an exciting vegetation cooking class and expand your vegetable repertoire. The evening will have a guest lecturer, Gary Null. He is known as a promoter of natural and alternative remedies. He has written on the topics of health, wellness, nutrition, and alternative medicine.

Japanese Cooking Class. Learn and taste the basics of Japanese cooking and attend the lecture given by Nutritionist Oz Garcia, Ph.D. a best selling author. He will focus on the health benefits of Japanese cuisine. Learn the art of Japanese cooking with its emphasis on simplicity, balance of textures, colors and flavor, freshness and presentation. The pure and extremely healthy dishes will shock your senses.

Charcuterie Class for professionals and non professionals. Guest chefs MOF Serge Lemarie and Olivier Ruellan will be conducting this class. Learn how to make terrines, pate and homemade sausages in a cleaner, lighter style.


Bouley NY Times Restaurant Review “Chef health food for foodies: biodynamic, nutritious

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