07.26.10
Sure, you can make cosmetics, but what coq au vin?
The New York Chapter of SCC (NYSCC) will hold its 2nd annual culinary event Sept. 23 from 6:00 - 10:00 p.m. at the Institute of Culinary Education in New York City.
This special hands-on cooking experience will feature a mixed menu of French and Asian Cuisines. The featured entrée is coq au vin. The schedule includes a 45 minute cocktail reception; demonstration on molecular gastronomy; 1.5 hours of hands-on cooking; and 1.5 hour sit down dinner.
The New York Chapter of SCC (NYSCC) will hold its 2nd annual culinary event Sept. 23 from 6:00 - 10:00 p.m. at the Institute of Culinary Education in New York City.
This special hands-on cooking experience will feature a mixed menu of French and Asian Cuisines. The featured entrée is coq au vin. The schedule includes a 45 minute cocktail reception; demonstration on molecular gastronomy; 1.5 hours of hands-on cooking; and 1.5 hour sit down dinner.
New perks added to this event this year include:
• Molecular Gastronomy demonstration
• Every attendee receives an embroidered apron
• Door prize raffle
In addition, buses will be available and will leave promptly at 4:30 p.m. from two locations in New Jersey (Harold's New York Deli in Edison and Paramus Park Mall in Paramus).
In addition, buses will be available and will leave promptly at 4:30 p.m. from two locations in New Jersey (Harold's New York Deli in Edison and Paramus Park Mall in Paramus).
A non-refundable payment ($75 per person) must be received by Sept. 10.
Make checks payable to NYSCC and send to Amy Marshall at 3 Rex Court, Ringoes, NJ 08551 or register by credit card on line at www.nyscc.org.
A vegetarian version available upon request; please indicate during registration.
More info: www.nyscc.org
A vegetarian version available upon request; please indicate during registration.
More info: www.nyscc.org