foodievents

Summer’s End Means It’s Back to School Time

Kevin Sbraga

Kevin SbragaPhoto: Collin Keefe

For all intents and purposes, the summer season is done. Save for a few stragglers getting in some last minute beach time, it’s back to school, work, and/or life for the rest. But it’s not all gloomy days and teachers’ dirty looks in the weeks ahead. Tonight, Top Chef champ Kevin Sbraga kicks off his back to school-inspired tasting menu. It’s a six-course prix fixe served at his eponymous restaurant’s newly launched chef’s counter, and it’s inspired by the school cafeteria menus you that you most likely fussed about as a kid. Keep on reading to see the full menu.

The back to school dinner (menu below) costs $75 per person, and $50 more gets you an optional wine pairing.

Along with Sbraga’s lunch room-ready spread, there’s also plenty of learning to do this season. Chef Tim Spinner, the Jose Garces protege who spun his own restaurant empire off the Iron Chef’s, is hosting another installment of his popular Traditionals Cooking Class at his Cantina Feliz, in which students get some serious schooling and the opportunity to eat with their studies. The Wednesday, September 5 session still has seats open, and will cover how to make tortilla soup, chorizo fundido and elotes loco. Teh $75 course fee includes the class, and a tasting menu with beverage pairings. Call to (215) 646-1320 enroll.

Next week sees the kickoff of Chef Arthur Cavaliere’s pizza-making classes at his East Falls spot, In Riva. The first installment is on Monday, September 10, and then there will be one class per month through December. Each session will teach participants the fine art of tossing, stretching, topping and cooking a pie. The $85 deal includes hands-on pizza-making instruction, plus a four-course dinner with beverage pairings. Private classes can also be arranged. Call (215) 438-4848 to sign up for a class, or book your own private session.

Sbraga’s Back School Menu

First
“Canned” Tuna Fish (Tartare) with Toast Points and Caviar

Second
“Lunchables” with Cheese, Charcuterie, Crackers, and Crudité

Third
Grilled Cheese-Tomato-Bacon Sandwich and Heirloom Tomato Soup

Fourth
Fish Sticks with Tartar Sauce and French Fries

Fifth
Salisbury Steak with Tater Tots and Onion-Mushroom Gravy

Sixth
Chocolate Milk Sorbet with Raspberry Jelly and White Chocolate Pudding

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