De Gustibus Cooking School at Macy's

March is Women’s Celebration Month. To start it off, we present this snapshot of pioneering chefs who have cooked at De Gustibus over the past 41 years. Top row: Angie Mar, Edna Lewis, Alex Guarnaschelli. Middle row: Carla Hall, Traci Des Jardins, Diane Kennedy. Bottom row: Barbara Kafka, Paula Wolfert, Judith Choate. To read the full list of chefs who’ve taught at De Gustibus, visit our Pantheon of Chefs: https://degustibusnyc.com/pages/pantheon-of-chefs

In case you missed it: NYC restaurants can fill up to 35% of their dining capacity starting tomorrow, Friday, Feb 26. If all goes well (no rise in COVID stats), then eateries will be able to allow up to 50% "soon." At least it’s moving in the right direction. And throughout March, the Peter Luger steak house will be seating wax figures from Madame Tussauds, including Jon Hamm (pictured), Jimmy Fallon, and Audrey Hepburn. For more, read @TodayShow: http://on.today.com/3stopQ5 Pic: @david.bell.76

That’s the Florida Red Snapper Ceviche with Cucumber, Celtuce, Pear and Sorrel from Jean-Georges's The Fulton. Executive Chef Noah Poses will be demonstrating how to make this, and other sublime seafood dishes, via Zoom on March 4. You can arrange to have the dishes delivered to your home on the day of the class... or just watch the video live. Full details below with link for more. CLASS: Thur, 3/4, 6 - 7:30PM ... More info: https://bit.ly/390Q1nK

Friday night picnic courtesy of @garyportuesi

In honor of Black History Month, charcoal company @Kingsford offers a fellowship program for aspiring barbecue professionals (restaurateurs, food truck chefs, influencers/bloggers, etc.) with immersive training and one-on-one mentorship with dedicated industry leaders plus financial assistance. Applications are due March 1. More info: https://www.kingsford.com/preserve-the-pit/

Last chance! We have just 5 spots available for the DG@home virtual class with Chef Noah Poses of Jean-Georges's The Fulton. This includes home delivery of dishes (see menu below) on the day of the demo. We also have unlimited spots for those who want to experience the live class from home without food delivery. Class takes place next Thur, March 4, 6 to 7:30PM EST. ... For more info, complete menu, or to book the class, visit: https://bit.ly/390Q1nK

Happy birthday to chef-author-restaurateur @stephanieizard! #FoodNetwork #CookingClass #Recipes #NYCEats #NYCFood #QuarantineFood #Cooking #Food #Cookbook @girl.and.the.goat @littlegoatdiner @duckduckgoatchi @cabrachicago @goatgroupcatering @baobingchi @thislittlegoat #topchef

Legendary chef Marcus Samuelsson (@roosterharlem, Ginny’s Super Club, MARCUS) sets out to honor the past with a new cookbook filled with modern Black recipes, including an introduction about ingredients from African traditions. The cookbook The Rise: Black Cooks and the Soul of American Food is out now. It's available here: https://amzn.to/3gxizXF

Yeah baby. @david_tanis your dough rocks

Here are all the details you need to know about the new 10% COVID-19 surcharge at NYC restaurants. Article: https://bit.ly/3jiE8N2

Here's a split-screen moment from last night's DG@Home virtual/video class where Executive Chef Cedric Vongerichten demonstrated a multi-course menu from Perry Street restaurant. It was the first time De Gustibus hosted a live chef at the school since the pandemic began. Guests watching from home had the option of having the pre-cooked meal delivered in advance so they could taste all the deliciousness that chef was describing. Stay tuned for more chefs coming soon....

NEW CLASS! Perry Street's Cedric Vongerichten Wed Oct 21 5:30-7pm 1st COURSE... Salmon Sashimi, Sprouts & Seeds 2nd COURSE Roasted Butternut Squash Soup, Mimolette Cheese 3rd COURSE Lamb Chop, Roasted Cauliflower, Pistachio Pesto DESSERT Chocolate Pudding, Candied Violets 3 Ways to Experience: #1: In-person at De Gustibus $125 + NY sales tax/person #2: Virtual Class w/Food Delivery (Manhattan only) $100 + NY sales tax/person #3: Virtual Only $30/person CALL TO RESERVE: 212-239-1652

Morsels of wisdom from author-personality Ted Allen. @thetedallen

Spanish chef Andy Nusser graduated valedictorian of his class from the Culinary Institute of America, went on to cook at Babbo, and then won a James Beard Award during his time there. He is perhaps even more famous for his work at the Michelin star restaurant Casa Mono and Bar Jamon. Since then he has also opened Tarry Lodge in Connecticut and New Haven. Below is the recipe for his smoked and pickled eggplant from his class at De Gustibus on November 1st, 2018. Recipe: https://bit.ly/33MXaGT

@Dan_Kluger has a new cookbook out: The #JamesBeardAward winning chef, who opened Jean-George Vongerichten’s (@chefjgv) abckitchen and abccocina before launching his own place (@loringplace), shares 190 recipes and tips. The book comes out on October 13. Click the link below for the recipe for his Fresh Mozzarella Salad with Heirloom Tomatoes, Chilies, and Herbs as demonstrated at De Gustibus in August 2012. Recipe: https://bit.ly/3cMplbL

Fig and Gorgonzola pizza. Thank you @baldorfood for the creamiest and funkiest cheese to make this such a special anniversary weekend.

Influential chef Jonathan Waxman has a new cookbook: The Barbuto Cookbook: California-Italian Cooking from the Beloved West Village Restaurant. The pic comes from a De Gustibus class in 2011. Congrats chef!

Happy Birthday @chefanneburrell! Photo here from a class at De Gustibus back in February of 2011 (courtesy of https://www.facebook.com/FoodieFindersNYC/).

Legendary chef Alfred Portale is one of the many celebrity chefs who will be participating in The Food Network & Cooking Channel New York City Wine & Food Festival presented by Capital One (NYCWFF) from October 2 11, 2020. The festival benefits No Kid Hungry and Food Bank For New York City. Until then, here’s a link to Portale’s Grilled Branzino With Eggplant Puree Recipe from a June 2018 class at De Gustibus. Portale Recipe: https://bit.ly/33HBWsP Festival info: https://nycwff.org/

Indoor dining is finally happeningafter six months of COVID19 restrictions. Mayor Bill De Blasio announced it in a statement at NYC.gov (link below). To quote: "[Eateries] will be subject to rigorous inspection protocols and strict occupancy limits. Some requirements for restaurants include: 1) Serve customers at a maximum of 25% capacity... 2) Conduct temperature checks at every front door 3) Collect Test & Trace data from at least one customer at each table 4) Close bar tops for seating 5) Offer COVID-19 protections like PPE for employees 6) Space tables six feet apart If New York City hits 2% in COVID-19 positivity rates, the City will immediately reassess. Read more: https://on.nyc.gov/3bJEKsT