New York has a ton of cooking schools, and while they’l all cost you at least the price of a nice dinner out, not all of them will actually teach you anything. When Haven’s Kitchen, a cooking-school-meets-supper-club-meets-event-space-meets -store smorgasbord of culinary heaven, opened in Union Square several months ago, I was eager to try one of their intimate, hands-on classes and take in their ambiance, which I had been told feels like a dinner party in the home of a friend with unlimited funds and excellent taste (friends with unlimited funds and excellent taste–get at me).
Thanks to Gilt City, one of my best friends and I had the chance to participate in a “Summer Wines And Seasonal Starters” class, where we helped make and consume 5 appetizers and eagerly tasted accompanying wines. Although the class wasn’t as hands-on as some I have taken, where every student has their own station and prepares their meal from start to finish, the talented instructors (Chef Dave Herman & Sommelier Dave Mawhinny) more than made up for it with their knowledge and demonstrations. Also, as a lazy and untalented chef in training, I was more than happy to suit back, jot down tips, and let the men do the cooking for me as I sipped rosé.
The Haven’s Kitchen space was, as described, perfect. I wanted to move in. The venue hosts private parties on their top floor, and I have been looking for an excuse to throw a private party since class a few weeks ago. If anyone is throwing a private party, I couldn’t recommend it more.
[A gallery wall I would love to re-create in my kitchen]
[Sole with sauteed spinach and bacon bits]
[Char-grilled leeks and roasted red pepper sauce]
[The delightful bar area]
[Spiral staircase gallery wall. Obsessed]
[Your chefs de cuisine]
[Our final masterpiece: Speck and Apple crostini]