NYSCC’s 2nd Culinary Event is Sept. 23

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.

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).

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