Momofuku Milk Bar's Christina Tosi at Second Session of "Inside the Chef's Studio" Cooking Classes at Arizona Biltmore
http://eater.com/archives/2011/10/17/tosi-interview.php
We just got word of the line up at the second session of "Inside the Chef's Studio" cooking classes at the Arizona BIltmore Resort that will run from February through April 2012 and it's full of heavy national culinary hitters. They range in themes from global cuisine, and cooking for one, to crazy cool new desserts and simple clean food. These cooking classes include the meal prepared (including wine), a demo, hands-on instruction and a copy of the food editor/chef's latest book.
Each instructor will cook on both Saturday and Sunday. Here's the line up with descriptions:
Feb. 18-19: Nirmala Narine, author of "Nirmala's Edible Diary, A Hungry Traveler's Cookbook." An aficionado of global cuisine, the author takes you on a culinary trip around the world to experience dishes gathered off the beaten path, from local chefs, street food vendors and exotic markets.
Feb. 25-26: Joe Yonan, Food Editor, Washington Post, and author of "Serve Yourself." A cookbook for one by an award-winning food editor that explores how liberating cooking just for yourself can be, when you are free to try the strangest combinations and can eat in your pajamas using your fingers.
March 17-18: Christina Tosi, author of "Momofuku Milk Bar Cookbook." In this highly anticipated complement to the New York Times best selling Momofuku cookbook, Momofuku Milk Bar reveals the author's recipes for the innovative, addictive cookies, pies, cakes, ice creams and more from her wildly popular bakery.
April 28-29: Anna Getty, author of "Anna Getty's Easy Green Organic." This fact-filled guide and cookbook, by a chef, writer and TV personality, explains how to prepare great food made from fresh, organic, and sustainably harvested ingredients.
Classes are $50. You can register for the classes online at http://www.cvent.com/d/zcq93z or call the Arizona Biltmore at 602-381-7632 or 800-950-0086 for more information.
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