You love to eat it, now make it yourself! Learn the necessary ingredients and equipment, where to buy them and then roll, roll, roll! We focus on norimaki: uramaki, temaki, gunkan maki using vegetables, tuna, salmon, and fish roe.
We’ll make Bucatini all’Amatriciana, Rosemary Lamb with Garlicky Kale and Crispy Potatoes, and, for dessert, Roasted Pears with Amaretti and Zabaglione.
We wend our way through NYC's most famous Greenmarket, identifying the various local vegetables and fruits, learn how to pick them, then return to the restaurant and learn how to cook it all!
Sit back and relax while chef-owner and certified sommelier Abigail Hitchcock teaches you about swirling, sniffing, terroir and finish. Six ridiculously quaffable, entirely refreshing wines from around Portugal, served with cheeses from Murray’s.
Join me at Abigail's Kitchen for a relaxing, delicious and classic afternoon tea. Everything on the menu is prepared by hand with pure ingredients and love in every bite! Served with SerendipiTea as well as flowing Bubbly!
This is the perfectly civilized way to enjoy your Sunday afternoon in Greenwich Village and SoHo.
The most important skill in the kitchen before heading to the stove—it’ll change your life! Learn to slice and dice like a pro. We discuss which knives you really need; how to hold a knife for efficiency, speed and safety; what it means to sharpen versus hone; how to use your honing steel; and a magical way to get the garlic smell off your fingers.
Sit back and relax while chef-owner and certified sommelier Abigail Hitchcock teaches you about swirling, sniffing, terroir and finish. Six ridiculously quaffable, perfect-for-Autumn wines from around Italy, served with Murray’s Cheese and antipasto.