A Lobster Primer: Hands-On Cooking & Wine Pairing
with Emily Peterson
One of the ultimate local and sustainable seafood choices, lobster is affordable and widely available; but what do you do with...read more
A Mediterranean Passover: Hands-On Cooking & Wine Pairing
with Michael Krondl
The Jews of Italy, Spain, North Africa and the Middle East have a rich culinary heritage that goes back thousands of years,...read more
A Taste of Greece: Hands-On Cooking and Wine Pairing
with Carl Raymond
Greece is a land of great contrasts -from the mountainous mainland to the sun drenched islands of the Aegean. Come along with...read more
Armagnac: A Guide to France's First Brandy
with Alain Royer
Join spirits guru Alain Royer for this enlightening look at France’s oldest distilled brandy. We’ll learn the specific...read more
Aw, Shucks: A Hands-On Oyster Primer
In this class we are going to learn by doing - we'll explore what different species of oysters taste like, including the influence of terroir on their flavor and...read more
Botanicals: A Tasting & Hands-On Cocktail Workshop
with James Moreland, Jonathan Pogash
"Botanicals" is a term that gets thrown around a lot in the spirits world, but what does...read more
CKTL Jam
with Pipeline Brands , USBG
The CKTL JAM celebrates its second shift at Astor Center! In the Lounge: a rotating crew of this city’s best mixologists (as well...read more
Classic Cocktails, Classic Film
with Nora Maynard
"Highballs and cocktails, that's the long and short of it." -The Thin Man (1934) Marilyn Monroe, Humphrey Bogart, Bette Davis... The Manhattan, The Ramos Gin Fizz, The...read more
Cooking For Wine: Riesling
with Kimberly Koharki, Carl Raymond
Join us as we turn the tried-and-true method of food and wine pairing on its head. Anyone can choose a wine to compliment their...read more
Cooking For Wine: Sauvignon Blanc
with Kimberly Koharki, Carl Raymond
Join us as we turn the tried-and-true method of food and wine pairing on its head. Anyone can choose a wine to compliment their...read more
Cooking For Wine: Syrah/Shiraz
with Kimberly Koharki, Carl Raymond
Join us as we turn the tried-and-true method of food and wine pairing on its head. Anyone can choose a wine to compliment their...read more
Cooking with Sustainable Seafood
with Emily Peterson
With the gloomy news surrounding the health of the oceans (no blue fin tuna, no fresh water eel, imported shrimp? sorry, not that either) come get introduced to some...read more
Develop Your Nose: North America vs. South America
with David Lombardo
Spend an evening with David Lombardo, the dynamic wine and beverage director of the famed restaurant Landmarc, as he reveals...read more
Discoveries from the Astor Cellar: Italy's Hidden Gems
with Andrew Fisher
Check out a video description of this class!With over 3,000 wines in our cellar, we have a wide selection of little-known and...read more
Eat, Drink, Cook: Emilia Romagna
with Kimberly Koharki, Michael Krondl
From the craggy subalpine hills of Piemont to the sunbaked slopes of Sicily, the foods and wines of Italy are a reflection of this...read more
Everything You Think You Know About Beer Is Wrong
with Tom Briggs
Beer is an iconic libation with a history that extends back to ancient times, and the myths, rumors and misinformation...read more
Everything You Think You Know About Beer is Wrong: Part II
with Tom Briggs
Think you know more about beer than the sarcastic title of this class suggests? Whether you’re an alumnus of the first section...read more
Exploring Cool Climate Winegrowing Regions: Loire
with James Christopher Tracy
Known as the Garden of France, the Loire has so much beauty to offer in terms of wine. From the crisp Muscadets of the Nantais...read more
Exploring Cool Climate Winegrowing Regions: Long Island
with James Christopher Tracy
Long Island has arrived as a world class wine region. Recognized by leading critics around the world and represented on the...read more
From Gin to Genever: A Tasting
with Alexandre Gabriel
Gin has come quite a long way as of late. Once regarded as the lowly spirit brewed in bathtubs and bolstered by botanicals in an attempt to mask the harshness of a poorly...read more
Hands-On Pizza Workshop & Walking Tour of Little Italy
with Mark Bello
Prepare for your friends and family to start calling you "pizzaiolo"...(Italiano for pizza chef!) Join Mark Bello,...read more
It's Alive! Tasting and Exploration of Yeast Culture
with Ithaca Beer Company , Tom Cat Bakery , Umami food and art festival, 2010 , Murray's Cheese, Sarah Klein, Nicole Peyrafitte
Yeast enthusiasts converge at Astor Center for a multi-faceted evening of food culture,...read more
It’s All Greek to Me (Greek Wine & Food Pairing)
with Marko Babsek, Julia Jaksic
Join Marko Babsek and Chef Julia Jaksic from Employees Only as they guide you through...read more
Pasta From Scratch, & Walking Tour of Little Italy
with Mark Bello
Channel your inner Nonna Italiana (a.k.a. Italian Grandma) with our hands-on pasta making workshop and Little Italy shopping...read more
Resurrecting Historic Cocktails (And Drinking Them With the Professor)
with Dave Wondrich
What better way to brush up on your cocktail history (and mixing techniques) than...read more
Rose Petals and Saffron: Hands-On Cooking with the Flavors of the Persian Table
with Louisa Shafia
Whether breaking bread with dear friends or preparing a meal for your special...read more
Sommelier’s Secrets: Principles of Wine & Food Pairing
with Marnie Old
Tired of feeling stumped looking over the wine list? Bored with drinking the same old styles? Learn wine and food pairing...read more
Swing Era Cocktails: Prohibition through the 50's
with Charles Hardwick
Prohibition was nothing if not a boon to cocktail culture as we know it, but many delicious concoctions created during the...read more
Tasting Wine Like a Master: The Art of Blind Tasting
with Fred Dexheimer, MS
Have you ever wondered what the “legs” of a wine really say about it? How about why one wine can be described as having notes...read more
Tasting Wine Like a Master: The Art of Blind Tasting White Wine
with Fred Dexheimer, MS
Join Master Sommelier Fred Dexheimer for the next step in the popular ‘Tasting Like a Master’ series. During this casual and...read more
The Cocktail Lab - A Hands-On Workshop
with Jonathan Pogash
Bartenders, cocktail waitresses, brand ambassadors, advanced amateurs: looking to expand your cocktail-making repertoire? Step...read more
The Cuisine of Northern India: Hands-On Cooking & Wine Pairing
with Kimberly Koharki, Michael Krondl
The cuisines of north India each reflect a different region with its own climate and...read more
The Cuisine of Southern India: Hands-On Cooking & Wine Pairing
with Kimberly Koharki, Michael Krondl
From the misty hills of Tamil Nadu to the pepper forests of Kerala to the sun-drenched...read more
The Desserts of Vienna’s Empire: Hands-On Baking
with Michael Krondl
For dessert lovers, heaven has a name: Vienna. It is all there, from light-as-air donuts to bright fruity tarts and strudels,...read more
The Elements of Saké
with Timothy Sullivan
The Elements of Saké is a fun, informative and tasty way to dive into the world of premium saké. We'll walk you through every step of the saké production process to show...read more
The Elements of Saké Part II: Pairing Saké with Food
with Timothy Sullivan
The perfect follow-up to The Elements of Saké or an ideal choice for any saké enthusiast eager to broaden their horizons! In...read more
The Elements of Wine
with Andrew Fisher
Andy Fisher, President of Astor Wines/Astor Center, teaches the basics of wine tasting and food pairing in this hands-on, plain-language tasting class. As you taste through...read more
The Flavors of Morocco, Lebanon and Turkey: Hands-On Cooking & Wine Pairing
with Carl Raymond
Morocco, Lebanon, and Turkey each contribute their own unique flavors to the...read more
The Food & Wine of France: Normandy
with Carl Raymond
The region of France known as Normandy is renowned for its beautiful green landscapes and its beaches alike. Traditional...read more
The Food & Wine of France: Springtime in Provence and Rhone
with Michael Krondl
Spring comes early to Provence as barren winter hills burst into glorious bloom and markets fill with crisp asparagus,...read more
The Fundamentals of Cooking: An Introduction to Basic Cooking Techniques
with Carl Raymond
This exciting introductory course is designed to embolden the novice chef in the...read more
The Fundamentals of Cooking: Fish
with Carl Raymond
Join us as we continue to uncover the secrets of the kitchen with seasoned chef Carl Raymond in this 4-hour long intensively interactive experience. Whether you’d like to...read more
The Fundamentals of Cooking: Soups & Stews
with Carl Raymond
What could be more warming on a cold autumn or winter evening than steaming bowls of homemade soup and hearty stew? In this...read more
The Gastronomica Forum: FoodFashion
with GASTRONOMICA: The Journal of Food and Culture , Umami food and art festival, 2010 , Steven Kasher, Robert Kushner, Susan Spungen
The evening begins with a food fashion show curated by Robert Kushner, who will dress...read more
The Organic Revolution: Changing Tastes in the Wine World
with Andrew Fisher
Natural, Biodynamic, and organic winemakers have dramatically changed the way the world thinks about wine by taking special...read more
The Responsible Carnivore: Hands-On Cooking with Sustainable Meat
with Emily Peterson
Has Michael Pollan gotten you thinking about the impact your food choices have on the planet? Perhaps you saw Food, Inc. and...read more
The Sixth Annual Natural Wine Event
It’s time for our Sixth Annual Natural Wine Event! Mingle with the winemakers while you taste their amazing wines. On Saturday, March 6th, for just $15, you can try...read more
Vodka - History in Liquid Form!
with Elayne Duke
2x, 5x, 10x distilled - does it really make a difference? Filtered through charcoal, diamonds, honey comb - why do we care? Distilled from rye, wheat, potatoes, grapes -...read more
Whisky 101: Part II
with Robin Robinson
This three-part series takes you on a sensory exploration of the world’s most beloved grain-based distillate. Designed to lead the whisky neophyte into a better-than-basic...read more
Whisky 101: Part III
with Robin Robinson
This three-part series takes you on a sensory exploration of the world’s most beloved grain-based distillate. Designed to lead the whisky neophyte into a better-than-basic...read more
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