Most of the classes at the De Gustibus Cooking School — held in a kitchen setting at Macy’s Herald Square — are demonstrations, but there are also hands-on classes and some given in restaurant kitchens. Next month Chris Owens, the former chef de cuisine at Bar Verde and now the director of innovation and product development for Plantmade by Matthew Kenney, will show how Mexican specialties like tacos and tamales can be made vegan. The class includes a tasting paired with wines.
Chris Owens, March 11 from 6 to 8:30 p.m., $100, De Gustibus Cooking School by Miele, Macy’s Herald Square, 151 West 34th Street, Eighth Floor, 212-239-1652, degustibusnyc.com.
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Florence Fabricant is a food and wine writer. She writes the weekly Front Burner and Off the Menu columns, as well as the Pairings column, which appears alongside the monthly wine reviews. She has also written 12 cookbooks.
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