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New Jersey-born pastry chef, Tara Glick cut her teeth at some of New York’s most acclaimed restaurants including Danny Meyer’s Maialino, Andrew Carmellini’s Locanda Verde and Marc Forgione’s American Cut, to name a few. Eventually she threw in her apron to open a Brooklyn ice cream parlor called Brix Haus in 2022. Fast forward and the business now has three outposts in New York with frozen concoctions that combine the denser texture of Italian gelato and the higher butterfat content of American ice cream.
The Event // November 9, 2024 Time 2-4pm // $50 per person
Tara will present how to make two of her signature ice cream flavors, Brix Trax (sweet cream, peanut butter, Oreos, chocolate chips) and hot honey crunch.
The Event // November 2, 2024 Time 2-4pm // $75 per person
Join us for an inspiring afternoon with Marc Richardson in our Creative in Residence Photography Series. Marc will kick off with an introduction to his background and the evolution of photography, followed by a detailed look at camera settings and functions, including the exposure triangle, focus, and white balance. You’ll learn essential composition techniques such as the rule of thirds and leading lines, along with practical tips for shooting in natural light and maintaining camera stability. The session will wrap up with a primer on post-processing basics using Lightroom to enhance your images. Don’t miss this opportunity to elevate your photography skills and capture the world through a new lens!
The Event // November 16, 2024 Time 2-4pm // $100 per person
Asher Biju, the executive chef of the Baccarat Hotel New York, will teach a hands-on workshop on preparing locally grown squashes. Learn how to transform acorn, butternut, pumpkin, delicata and other squash varieties into delicious sautees, spaghetti, curries and soup. Your reward at the end is enjoying the dishes you prepared, accompanied by a glass of wine. The recipes are easy and will become favorites in your kitchen. Chef Ashfer is a renowned name in the culinary industry worldwide and has worked in the United Kingdom, Maldives, the Seychelles, and New York. He got his culinary start with Oberio Hotels & Resorts in India, where he’s from.
