Bring Out Your Inner Mixologist

Two straight days of cocktails? Sounds like quite the bender. But on October 3 and 4, you won't just be imbibing, you'll be learning. The Manhattan Cocktail Classic, forty-eight hours of nothing but seminars on making mixed drinks, (and yes, tasting them, too), will be stirring—indeed shaking—things up at the Astor Center, in the East Village. Seminars are open to the public and will cost $50 apiece. Depending on how much of your coursework you consume, this could actually turn out to be quite a good deal. (Have you ordered a drink at the Eldridge lately? That's your class tab right there.)

Among the highlights of the just-announced class schedule include all you ever needed to know about agave (the plant that helps bring you tequila) and a brush-up on must-haves for your home bar.

Registration and ticket sales begin over Labor Day weekend, so get your swizzle stick ready now. Cheers!

 

...And Everything Nice

A handful of Manhattan’s best pastry chefs gathered at Lafayette Street’s Astor Center last night to showcase sweet concoctions made with a kitchen tool called the ISI Whipper. This crafty new device helps make whipped creams, mousse, foams and dips faster than you can say “sugar and spice.” Dessert masters such as Dominique Ansel of Daniel, Johnny Iuzzini of Jean Georges, and Michael Laiskonsis of Le Bernardin each created a beautiful dessert with the Whipper. Laiskonsis contributed an olive oil “financier” with balsamic vinegar ice cream; Nancy Olson of Gramercy Tavern turned in a raspberry and rhubarb shortcake. As different as they were, each dish was delightful and delicious. Chef Heather Bertinetti of the restaurants Alto and Convivio served a lemon sgroppino, an impeccable version of blueberry pie topped with citrus whipped cream. Turns out ISI also manufactures soda cartridges, the product of which was a non-alcoholic Ligonberry Spritzer at last night’s event. ISI products are available online at www.isi-store.com—Maura Kutner

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Grant Proposal

Wunderkind chef Grant Achatz brought his unconventional (and critically acclaimed) brand of cuisine to New York last night, where he unveiled Alinea, a cookbook named for his Chicago restaurant. During a demo at the Astor Center, he wowed the assembled foodies with creations designed as much to titillate the olfactory senses as the palate. The evening's pièce de résistance was a rabbit dumpling skewered on an oak twig. With dramatic flourish, the twig was briefly set aflame to infuse the rabbit with the autumn-evocative scent of charred leaves. If you're bold enough to try this sort of cooking at home, pick up a copy of Grant's tome, available now. Oh, and make sure to temporarily disconnect your smoke alarm.

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