Food & Drink
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BEYOND SUSHI Cooking teacher and author Hiroko Shimbo Beitenman leads a demonstration and tasting that explores Japanese food beyond sushi. Topics include which products to chose, from kombu (kelp) to miso (soybean paste), as well as where to shop and how to store them. A copy of Hiroko’s book “The Japanese Kitchen” (Harvard Common Press) is included in the registration fee. Tonight, 6-9 p.m., Institute of Culinary Education, 50 W. 23rd St., between Fifth and Sixth avenues, 12th floor, 877-927-7787, $65 general, $55 students.
ASPIRING CHEFS CamaJe Bistro offers a three-class series for beginners taught by its chef and owner, Abby Hitchcock. “Cooking Confidence” teaches the basic skills of sautéing, roasting, and grilling. Tuesdays, September 20 and 27 and October 4, 6:30-10 p.m., CamaJe, 85 MacDougal St. at Sixth Avenue, 212-673-8184, $220.
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