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 For an oyster fan, Oysters A - Z with Chef Kerry Heffernan during the New York Culinary Experience (NYCE) 2016 hosted by New York magazine and The International Culinary Center (ICC) in New York City was a fantasy of a cooking class. During the class I shucked my fair share of oysters to make East and West Raw Oysters with Two Mignonettes, Fried Oysters with Cornichon, Tangerine and Coriander Crema, and Oyster Pan Roast, with Oysteroot (Salsify) Celeriac, Bacon and Kale, and although all of the recipes were delicious, alas there were no pearls in any of my oysters. Chef Kerry Heffernan graciously shares his recipes for East and West Raw Oysters with Two Mignonettes, and Fried Oysters with Cornichon, Tangerine and Coriander Crema.
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 Chef Zachary Golper, owner of Bien Cuit in Brooklyn, New York returned to the New York Culinary Experience (NYCE) 2016 hosted by New York magazine and the The International Culinary Center (ICC) in New York City for the 4th year as an instructor. As someone who loves making bread, when I saw the list of participating chefs for the NYCE 2016, I knew that I wanted to take Chef Golper's bread class where I learned to make Madawaska Bread, Pugliese Bread, and Potato Focaccia, for which he graciously shares his recipe.
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 I took an exciting Modern Hawaiian Techniques and Cuisine class with Chef Chung Chow of Noreetuh in New York City, New York during the New York Culinary Experience (NYCE) 2016 hosted by New York magazine and the The International Culinary Center (ICC). As a scuba diver, I have spent substantial time in the Hawaiian Islands, and wanted to learn new techniques and flavor profiles to create Hawaiian cuisine at home. Under Chef Chung Chow's guidance, the class created Mochi-Crusted Black Bass with Green Beans in a Fermented Black Bean Sauce, and Big-Eye Tuna Poke with Macadamia Nuts, Seaweed, and Soy-Pickled Jalapenos. It felt great to be back in Hawaii, if even only by my palate!
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 Chili and Cornbread are perfect winter comfort food, so we set off to North Conway Village, New Hampshire to experience the 13th Annual Chilly Chili Cook-Off presented by the Mt Washington Valley Chamber of Commerce. For those not familiar with chili, Merriam-Webster dictionary defines it as "Chili con carne, a spiced stew of ground beef and minced chiles or chili powder usually with beans," and cornbread as "a bread or cake made with cornmeal." These broad definitions provided plenty of opportunity for chefs to let their creativity flow for this very tasty competition.
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 Calling all cooking enthusiasts, foodies, aspiring chefs, and industry professionals! The New York Culinary Experience (NYCE) 2016 hosted by New York magazine and the The International Culinary Center in New York City on April 16- 17, 2016 is a "must-attend" gastronomic cooking event. If you love to cook and watching cooking shows is your idea of fun, imagine the possibility of cooking with 30 renowned chefs including: Allesandra Altieri, Einat Admony, Dan Barber, Jonathan Benno and Richard Capizzi, Chung Chow, Cesare Casella, Suzanne Cupps, Amanda Freitag, Jose Garces, Zachary Golper, Kerry Heffernan, François Hiegel, Judy Joo, Gabriel Kreuther, Paul Liebrandt, Michael Lomonaco, Ivan Orkin, Ellie Pegler, Missy Robbins, Daniel Rose, Alain Sailhac, Taku Sato and Ricky Estrellado, Bryce Shuman, Justin Smillie, Miroslav Uskokovic, Bill Yosses, and many more.
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 The fifth annual Greenwich 2015 WINE + FOOD Festival presented by Serendipity was a celebration of delectable wine and spirits, delicious food, celebrities, fun, and live music by Grammy and CMA Award Winners, Little Big Town, to benefit the charity founded by Paul Newman, The Hole in The Wall Gang Camp for children coping with serious illnesses, and the Greenwich Parks & Recreation Scholarship Fund.
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 Mangia Bene! We ate our way through Boston's famous Italian North End on Michele Topor's Boston Food Tour in Boston, Massachusetts. During the 3-hour "original, award winning North End Market Tour" we learned about the history of the area that measures a mere 0.36 square miles (0.93 km), about the culture, and most importantly on a food tour, we tasted our way through the neighborhood and picked up a few great culinary tips and recipes, too!
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The New York Culinary Experience 2015 hosted by New York magazine culinary editor Gillian Duffy and The International Culinary Center, CEO and founder Dorothy Cann Hamilton, at the International Culinary Center in New York City was the perfect blend of meeting and cooking with top chefs of the world, culinary influential guest-speaker lunches, cocktail receptions, and meeting new friends.
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 Stunning accommodations at the luxurious 90-room Saybrook Point Inn & Spa in Old Saybrook, Connecticut was part of A Taste of New England Food Lover's Package with cooking classes with Executive Chef Leslie Tripp featuring lobster rolls, chowders, oysters, and New England Pot Roast, and making new friendships, made for a memorable weekend experience.
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 Try Swedish - A Taste of West Sweden, part of the North - Nordic Food Festival New York '14 in New York City inspired guests to visit Sweden with delicious menus created by visiting chefs, Frida Ronge and Fredrik Andersson from Gothenburg, Sweden, and a panel discussion to inspire travel to the region.
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 The Greenwich 2014 Wine + Food Festival presented by Serendipity brought out the crowds to experience excellent wine and beer, delicious food by top area restaurants and celebrity chefs, inspired cocktails by talented mixologists, and music by the Ian Murray Band, The Bacon Brothers, and Alabama to benefit the charity founded by Paul Newman, The Hole in The Wall Gang Camp for children coping with serious illnesses.
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 We took a great cooking class at El Arrayan while we were in Puerto Vallarta, Jalisco, Mexico where we learned to make traditional Mexican dishes. Destination cooking classes are extremely popular as they provide an opportunity to learn about local flavors, techniques, and culture while on vacation, and to recreate the recipes when you return home as an extension of your trip. We cannot wait to create the recipes at home to share the experience with our family and friends.
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 Love to cook? Join Luxury Experience on April 5-6, 2014 at the New York Culinary Experience 2014 - "A Fantasy Camp for Foodies" hosted by New York magazine and the International Culinary Center in New York City cooking alongside top toques. Begin each day with breakfast, take a morning class cooking with one of your favorite chefs, have lunch, followed by an afternoon cooking class. At the end of each day, join fellow NYCE students and chefs at a reception. The opportunity to take your class work home with you at the end of each day is another great perk. Classes are held at the prestigious International Culinary Center, located at 462 Broadway, New York, New York.
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 Spaghetti al Pomodoro, a glorious celebration of tomatoes, olive oil, basil, spaghetti, and Grana Padano cheese at the International Culinary Center in New York City to celebrate the Feast of Saint Anthony the Abbot. Presented by Chef Cesare Casella, Dean of the Italian Studies of the International Culinary Center, it was a day of learning and tastings.
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 We attended The New York Culinary Experience 2013 hosted by New York magazine and The International Culinary Center in New York for the second year, and what an experience it was! Imagine what a great opportunity it was to cook alongside such culinary "stars" as Mindy Segal, Peter Endriss, Laurie Jon Moran, Masaharu Morimoto, Seamus Mullen, Paul Liebrandt, David Bouley, Dan Barber, Jonathan Benno, Michael Anthony, Cesare Casella, Gerard Craft, Richard Capizzi, Jeffrey Elliot, Michael Lomanaco, Marc Forgione, Marc Murphy, Dominique Ansel, Ron Ben-Israel, Jacques Torres, Elizabeth Karmel, Christopher Hache, Shaun Hergatt, Zachary Golper, Christina Tosi, Jean-Georges Vongerichten, André Soltner, Jesse Schenker, Alain Sailhac, Daniel Rose, Michael Psilakis, April Bloomfield, Naomi Pomeroy, and Harold Moore.
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 The art of making chocolate truffles with award-winning Danish Master Chocolatier Fritz Knipschildt of Chocopologie by House of Knipschildt at The Clarke Culinary Center in South Norwalk, Connecticut was a most delicious experience. For chocolate lovers, biting into a sinfully rich chocolate truffle with its decadent creaminess is one of life's little pleasures. Taking its name from the shape of a fungus that is the culinary equivalent of gold the chocolate truffle is every bit as precious as its earthy namesake.
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 Each December, Country Inns in the White Mountains present their Annual Inn-to-Inn Holiday Cookie & Candy Tour where over the course of 2-days, ticketed guests gather inspiration from 13 participating festively dressed inns, sample 26 cookies, and receive cookie recipe cards. Deck the halls, and prepare for the sweet season; the sugar rush is on!
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