You must travel up seven sets of escalators whose ages increase with the altitude to find Degustibus, tucked into a corner of the sprawling Macy’s Herald Square.* The New York City cooking school has been hosting chefs from Julia Child and Jacques Pepin to Tom Colicchio and Einat Admony for more than 30 years, a durability not due to luck or coincidence. Dynamo owner Sal Rizzo is hospitality come to life, and when he invites you to teach at his school, you pack the car full of chickpeas and fresh duck and hit the turnpike for Manhattan.
Fearless leaders Steve Cook and Mike Solomonov took to the Degustibus kitchen stage on Wednesday, March 19 to demonstrate a range of dishes representing Zahav, Percy Street Barbecue, Federal Donuts and upcoming Dizengoff and Abe Fisher. With teamwork as smooth as the best tehina, Ameral and the Degustibus crew served the hungry learners a multi-course tasting of all things CookNSolo while Mike and Steve taught the tricks and techniques that will set your cooking apart.
According to Mike Solo, “the key to a perfect pilaf is patience. That and using enough fat.”
“Ladies & gentleman, I think we should start, because sparkling wine waits for no one.” – Sal Rizzo
“If ever in Denmark, don’t miss the hot dogs.” – Emmy, Degustibus office manager
CookNSolo at Degustibus
March 19, 2014
Montreal Smoked Short Ribs – Abe Fisher
Challah pretzel, Manischewitz mustard, radish kraut
Hummus Masbacha and Pita - Dizengoff
Korean Fried Chicken Biscuits – Percy Street Barbecue, Federal Donuts
Dill pickle glaze, swiss cheese
Duck and Foie Gras Kebabs - Zahav
Carrot-saffron rice, huckleberry sauce, pistachios
Bacon and Egg Cream - Abe Fisher
*The Biggest Store in the World, according to Sal, who should know.