Grub Street

This spring — a season which we’re glad to remind ourselves of as we enter drab February — the Institute of Culinary Education will be offering a roster of recreational classes that we heartily recommend, despite the fact that (full disclosure) self-deprecating Grub Street editor Josh Ozersky will be teaching one. Many friends of Grub Street — and a colleague, Gael Greene, who will head up “An Evening of Excess” — will be passing along wisdom on everything from blintzes to methylcellulose.

Marcus Samuelsson, “The Soul of a New Cuisine,” March 27.
Samuelsson isn’t just a chef, he’s a culinary activist. His cooking at Aquavit and Riingo has been lauded, but we respect him even more for his book, The Soul of a New Cuisine, a cultural history based on his travels in Africa.

Will Goldfarb, “Experiential Cuisine” June 14-16.
The cake whiz behind Room 4 Dessert shares his gastronomic philosophy, which involves understanding the manipulation of food on a chemical level.

Odette Fada, “Backstage at San Domenico,” February 16.
Recent New York Diet star Chef Fada gives a tour of her kitchens, a cooking demonstrations, and a three-course lunch with a glass of wine.

Sam Merritt, “Float My Guinness,” March 16.
Beer guru Merritt, whose home beer tutorials we recently endorsed, talks Guinness, Guinness, Guinness.