Canal House Cooks Lunch
What you'll learn in this cooking techniques class:
Learn how cooking pros work! Christopher Hirsheimer and Melissa Hamilton, authors of those pretty cooking guides we like to collect, will be hosting a seasonally inspired menu based on their newest cookbook.The Canal House ladies are throwing a Sunday afternoon party right here at the Brooklyn Kitchen labs! These gals are some of the most talented cookbook authors out there and have worked for top food and lifestyle mags, so you'll definitely savor this sit-down meal (paired with wines) but you'll also have the chance to learn how the pros throw down their very own shindig.
You'll get a copy of "Canal House Cooks Every Day," which is a big red cookbook filled with recipes based on their popular blog, Canal House Cooks Lunch. Pure Canal House right at BK!
Space is very limited so register early.
Menu:
- Canal House Deviled Eggs and Cheese Straws
- Cannelloni
- Escarole Salad with Lemon and Parmigano
- Braised Chicken with Capers and Pancetta
- Apple Galette
- Paired Wines
Christopher Hirsheimer was food and design editor of Metropolitan Home magazine and was a founding editor of Saveur magazine, where she met her co-writer, Melissa Hamilton, a chef and restaurateur and former food writer/editor at Martha Stewart Living, Cook's Illustrated and Saveur. Hirsheimer and Melissa Hamilton formed Canal House in 2006. Originally it was a food styling and photography studio, but their love of gourmet-level home cooking prompted them to create their own cooking guides. The duo are also contributors to Bon Appetit's column 'The Seasonal Cooks.' Stop in to check out their cookbook volumes, which we carry at the store.
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Reviews of School (17)
Mark Merker
Posted on
04/21/2013
Homemade Empanadas
Great space! Teacher was very clear and informative easy to talk to. Enjoyed class a lot.
Adolph Vogt
Posted on
04/21/2013
Homemade Empanadas
Great hands-on class. Everything was perfect from the teacher through the classroom.
ds1092
Posted on
04/11/2013
Pickling with McClure's
I really enjoyed this class -- the instructor, Kendall, from McClure's, was really knowledgeable and passionate about pickling. He answered everyone's questions and laid out the process of vinegar pickling really well. He walked us through a batch of pickled carrots with Indian-inspired spices, and now I'm ready to pickle just about anything! If you're interested in other kinds of pickling (e.g. the fermentation method), make sure to check the course description to see what the class entails, because apparently it changes from class to class. But this was a great introduction to pickling and I'd recommend it to anyone who's interested.
laura skriner
Posted on
03/17/2013
Knife Skills
Really enjoyed this course. Class size was small allowing instructor to give individual instruction throughout the class. I would definitely recommend this course!
Michael Buonagurio
Posted on
03/12/2013
Whole Beef Butchery Class
The class was great. Both instructors were excellent and I learned a lot. All of the other attendees were nice. I'd highly recommend this class.
Brian Petersen
Posted on
03/03/2013
Pretzel and Mustard Making Class
This was a great cooking class. Brooklyn Kitchen is always an enjoyable place to go and I found the teaching facilities to be very good. It was very clean and spacious. The teacher was exceptional. I don't recall her name, but she was very experienced and passionate. She made sure that everyone understood what they were doing and spent a good amount of time taking questions and having side discussions. The curriculum was easy to follow and I was able to make pretzels again the next day. I'm planning on making the mustard soon. The cost of the class is also very reasonable compared to many other cooking classes.
Leah Lopez
Posted on
02/19/2013
Chinese Dumpling Class
The class was great, the facility was nice, and the teacher was knowledgeable. I would recommend it!
Laura DeCamillo
Posted on
01/29/2013
Chevre Making Class
I have to say- this class OVERALL was insightful and educational. With a few beers, great vibe and fun group it's a great time for singles and couples alike. Whether a cheese guru or not, this class is a basic level of understanding how the making of cheese came to conception, the dynamics of how all integral parts of the process come together, and a little trivia on the side. Not as hands on as I originally had thought it was going to be, nonetheless the class provided us with necessary steps in making cheese at home. Although I LOVED the teacher, but I don't think she was quite ready to share her knowledge. Definitely had the history and curriculum to discuss but needs a little more practicing of presenting it to a class. Lovely girl, just a little scattered when talking about the process. Facility was amazing. Clean, orderly and large enough to host quite a few students. I was also a little disappointed that the facility did not stock up on cheese that was presented during the class (we had a few and we were dying to buy some, but no luck-all out). Bummed us out a bit. Overally I would definitely suggest this class to friends.
Alexa Speed
Posted on
01/14/2013
Pickling with McClure's
This class was great! Super informative especially for a beginner like myself :) Kendall (the instructor) was also very nice and fun. Definitely would recommend!
Nicole N
Posted on
12/26/2012
Sauces 101
Loved the course! It was a great, short intrduction to making stock from scratch, and basic sauces anyone can make. The class was more demo-style than hands-on, but the instructor was very engaging and let us see/smell everything along the way. Recipes to take home, and lots of ideas for taking your home cooking up a notch! Plus we got to taste all the delicious sauces made during the session for dinner (+ wine!) Yummm! I had an issue with registration, but both The Brooklyn Kitchen & CourseHorse were very helpful in sorting everything out. I took this course for work, but will definitely be returning to The Brooklyn Kitchen to take another class (and browse their wonderful store again! Taking a course there gets you 10% off in the store.) :)
Nia
Posted on
12/13/2012
Meats: Cooking with Confidence
I would not recommend this course. I thought it was a waste of money. The chef didn't seem organized and the tasting of the meats were mostly horrible. The meats didn't seem to be cooked well.
Alexander Connor
Posted on
08/15/2012
Meats: Cooking with Confidence
This course was great. Besides working in the beautiful Brooklyn Kitchen and cooking with awesome meat, there were tips and techniques that a beginner and an experienced cook could learn from. The instructor changes per class but our class had a chef with many years of experience who answered our questions and told great stories. At the end we got to take home a set of recipes, some we executed and some we talked about.
Alice
Posted on
08/01/2012
Jams, Jellies, and Preserving Class
It was great! Knowledgeable teacher, very hands on, generous with the food, quite intimate space. No complaints. Except that the class ended too soon.
Kati
Posted on
06/27/2012
Meats: Cooking with Confidence
This was a great class - I love to cook, yet know so little about the world of meat. The class was mostly informational as we watched the teacher, Kat Randazzo, prepare several different meat dishes and explain her techniques. Kat is more chef than teacher, which is exactly why I enjoyed the class so much. She has so much experience and was able to express that through her preparation, throwing in cooking secrets as we went along. I would definitely recommend the course and I look forward to another class taught by Kat!
Stephen
Posted on
05/24/2012
Fermented Pickling Class with McClures
For being the first class that I have attended at Brooklyn Kitchen, I think it went really well. The space is amazing, and signing up for the class could not have been easier. Bob, from McClure's, was very thorough and engaging - I left with a great sense of knowledge on how to ferment my own vegetables to make pickles! I plan on taking many more classes in the future.
Yvonne
Posted on
05/24/2012
Baguette Making with Roberta's
It was great. Brooklyn Kitchen had a full facility that was well-situated for training. The instructor brought tremendous experience and was very helpful. I highly recommend baguette class at BK.
Kati
Posted on
04/30/2011
Quick Breads!
I attended this class having no idea what I was walking into, and then left very impressed (and full!). The Brooklyn Kitchen is a gem of a store, hidden but surprisingly accessible in Williamsburg. The kitchen was comfortable and open, leaving plenty of room to allow us to watch our teacher, Millicent. She was great and humorous, making the class comfortable and informative. She was insightful when it came to the science of baking and was open to any and all questions. We were able to make our own recipe, in addition to watching Millicent create several others. One critique was that I would have liked more student participation, which would have been more possible with perhaps a slightly less ambitious class (there was a lot packed in the 2 hours). Overall, I am very happy to have taken the course and will definitely be looking to take more with both this teacher and at this school!