When Taylor Erkkinen and Harry Rosenblum opened their Williamsburg store for kitchen appliances and cookware in 2006, they’d had a notion about cultivating a community around cooking through occasional classes and demos. But who knew that the educational programs they would hold at the store would soon become The Brooklyn Kitchen’s biggest draw, with classes frequently selling out a day after being announced?
Chef Geetika Khanna did not have to make the best tomato curry-drenched lamb and turkey meatballs at the Curry Takedown to make me sign up for a class of hers. She didn’t even have to introduce herself to me at the event, proving to be as friendly a culinary expert as the rarity goes (in this world of Gordon Ramsays). When a class called “Simple, Healthful and Economical Weeknight Indian Meals” appeared on the calendar for the Indian Culinary Center, … Read More
At the first-ever Curry Takedown, that is! And what a blend of spices we ate and smelled on Sunday. Forget the phrase curry in a hurry, these chefs were none to take the easy road, drop a Golden Curry cube into their pot and let it spread. What I saw was really a work of slow-simmered art — a United Nations of Currydom, convened at the Loki Lounge in Park Slope.