By Anne Jones
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On the 8th floor of Macy’s Herald Square, tucked behind the seasonal coats and swimwear, you’ll find the hidden culinary gem that is DeGustibus – a cooking school that’s been established since 1980 and founded by Arlene Feltman Sailhac. A school with a syllabus nothing like CIA or the French Culinary, but a well stocked kitchen provided by Miele where most of those established graduates come to cook for a night to show off their skills as guests sit back to enjoy their multi-course meal and wine pairings. The roster is impressive – Daniel Boulud and Eric Ripert, who now own the Manhattan food scene; and names like Flay and Batali, who cooked in De Gustibus long before Kitchen Stadium. New owner Salvatore Rizzo is bringing in fresh chefs like David Chang (owner of Momofuku) to feed the new hunger for young foodophiles. |
The two and a half hour class is intimate and though you won’t have the ambiance of Le Bernadin, you will have every opportunity to ask the chef questions (and perhaps learn a few dirty little secrets) to see how these creations come to life…without the power of the Food Network. The price for the evening is $90 and this includes a specially created tasting menu-along with sparkling, white, and red wines provided by the Kobrand Corporation as well as the tax and gratuity. The ingredients in one entrée are often worth the cost of your meal.
Check the calendar for schedules and treat yourself after a hectic day of Herald Square holiday shopping or give a gift certificate and be wildly popular with your foodie friends and family.
www.degustibusnyc.com/about-de-gustibus.html
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