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Cookbook Dinner

Bread Class with Jim Lahey of Sullivan Street Bakery

Monday, January 8, 2018  |  6:30PM
$225 Includes sommelier selected wines from our favorite producers, hospitality fee, and a copy of "The Sullivan Street Bakery Cookbook"
Limited to 12 guests

Jim Lahey studied sculpture before learning the art of bread baking in Italy. When he returned to New York City in 1994, he opened Sullivan Street Bakery in Soho with the desire to bring the craft of small-batch bread baking to America. In October 2000, Lahey built the Sullivan Street Bakery headquarters in Hell’s Kitchen, where he has become renowned not just for his bread, but for his Roman-style pizza, rustic Italian pastries and cookies.

In 2009, Lahey opened Co., his first pizza restaurant in Chelsea, putting his own spin on pies while celebrating artisanal food culture and communal dining. The name is short for Company, a word whose Latin roots refer to the phrase “with bread.” Lahey, has been called “one of the most influential food figures in America” by Bon Appétit, and his businesses have been featured in numerous publications, including Vogue and The New York Times. He has appeared on The Martha Stewart Show and NBC’s The Today Show.

Lahey’s innovative no-knead bread recipe that ignited a worldwide homebaking revolution was first published in an article by Mark Bittman in The New York Times in 2006. That article became the basis of Lahey’s first cookbook, My Bread: The Revolutionary No-Work, No-Knead Method (W.W. Norton & Company, October 2009), and My Pizza: The Easy No-Knead Way to Make Spectacular Pizza at Home (W.W. Norton & Company, March 2012).

Lahey expanded his footprint in NYC in July 2012 with the opening of Sullivan Street Bakery’s second outpost in Chelsea, just a few doors down from Co. In 2014, My Bread was translated into Italian and Taiwanese. Lahey’s third book, The Sullivan Street Bakery Cookbook (W.W. Norton & Company, November 2017), which he co-authored with his wife Maya Joseph, builds on the revolutionary no-knead recipe he developed for his first book, My Bread, to outline his no-fuss system for making sourdough at home. Applying his Italian-inspired method to his repertoire of pizzas, pastries, egg dishes, and café classics, The Sullivan Street Bakery Cookbook delivers the flavors of a bakery Ruth Reichl once called “a church of bread.”

Lahey was named the first recipient of the James Beard Foundation’s Award for Outstanding Baker in 2015. He was recognized again in 2016 by the James Beard Foundation as Who’s Who of Food & Beverage in America.

Upcoming Classes

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Cooking Demonstration

Mastering Pasta with Chef Marc Vetri

Thursday, March 8, 2018  |  6:30PM
$300 Includes hospitality fee and house wine
Limited to 12 guests

Join Chef Marc Vetri for an intimate evening at Vetri Cucina showcasing pastas featured in his cook books, Mastering Pasta, Rustic Italian Food, and Il Viaggio di Vetri.

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Cookbook Dinner

An Evening with Reem Kassis of The Palestinian Table

Monday, March 12, 2018  |  6:30PM
$185 Includes hospitality fee and a copy of "The Palestinian Table"
Limited to 18 guests
Optional Wine Pairing $75.00 (Wine by the glass and other beverages available the night of)

Reem Kassis was born in Jerusalem to a Palestinian family revered for its cooks. Growing up, she spent days in her grandmothers’, mother’s, and aunts’ kitchens observing and soaking up everything there was to know about Palestinian cooking. Today she is using the power of food, family, and storytelling to preserve the rich culinary traditions of Palestinians and to share them with the world. This is a unique dinner you won't want to miss!

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Wine Dinner

Brunello di Montalcino Dinner

Monday, March 26, 2018  |  6:30PM
$225 Includes hospitality fee and wine pairing
Limited to 18 guests

Brunello di Montalcino is one of the most if not the most legendary Italian wine. The grapes are grown in the hills surrounding the medieval hilltop town of Montalcino. Brunello can only be made from Sangiovese Grosso, 100%. Our dinner will focus on some of our favorite producers and some of the best vintages of the past 10 years.

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Cooking Demonstration

Culinary Techniques with Chef Jacob Rozenberg

Tuesday, April 17, 2018  |  6:30PM
$150 Includes hospitality fee and house wine
Limited to 12 guests

Chef Jacob Rozenberg will take you through a multi course meal as he teaches guests his go to cooking techniques. This demonstration dinner will guide you through each course, providing approachable methods to set you up for success in your own kitchen. Bring your questions and your appetite for this one! Demonstration will take place at the chef's counter and include house wine.

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Cooking Demonstration

Mastering Pasta with Chef Marc Vetri

Monday, April 23, 2018  |  6:30PM
$300 Includes hospitality fee and house wine
Limited to 12 guests

Join Chef Marc Vetri for an intimate evening at Vetri Cucina showcasing pastas featured in his cook books, Mastering Pasta, Rustic Italian Food, and Il Viaggio di Vetri.

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Cooking Demonstration

Gnocchi Class with Chef Jacob Rozenberg

Monday, April 30, 2018  |  6:30PM
$175 Includes hospitality fee and house wine
Limited to 12 guests

There really is nothing quite like handmade pasta. Chef Jacob Rozenberg will demonstrate how creating pasta from scratch is simpler than one might think. This time around, it’s all about gnocchi! From the classic potato gnocchi to different variations, join us for an evening of learning all about and tasting these delicious dumplings. Demonstration will include a multi course meal and house wines.

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