2011 Experience Auction

To support our Urban Harvest Program, Slow Food NYC is auctioning off eating, drinking and farming experiences that are not available anywhere else at our annual Fundraiser Gala, the (s)low down. These experiences make excellent holiday gifts (to someone you know or to yourself).

For more info you can visit the event page on our website. For tickets, please go to www.SlowFoodNYC.org/fundraiser.

(You can also find our 2011 food & drink donors here; and our 2011 raffle item donors here.)

AUCTION ITEMS




Jake Walk Bartender for a Night — From: Patrick Watson and Michele Pravda of The Jake Walk
Get a new perspective on creating and mixing cocktails by playing bartender for a night at The Jake Walk in Carol Gardens. First you'll learn the basics from the expert mixologists behind the bar and then you'll use that education to create your own signature cocktail which will stay on the menu for one month. The rest of the night will hone your bar skills as you mix drinks along side the pros. Four of your friends are invited for a free round of drinks and to watch you work your magic.

Suggested Value: $800
Opening Bid: $400

Patrick Watson and Michele Pravda are owners of The Jake Walk, Stinky Brooklyn, The Brooklyn Wine Exchange, and Smith and Vine.

The JakeWalk, the restaurant and bar, is dedicated to celebrating our good fortune to live in an age where we need never resort to drinking patent medicines to give us a little lift after a hard day's work; where we've got more good things to drink—fine wines, old whiskies, craft ales and the like—than ever before, if we just know where to look for them. Here, at least, you will find some of them.

TheJakeWalk.com

Limitations/Restrictions on Experience:
Winning bidder is responsible for contacting the experience provider to schedule the experience. Please allow at least at least 2 weeks advance notice. Experience will be scheduled for a Monday, Tuesday or Wednesday evening, 5 pm to closing, from January thru April, 2012. Holidays excluded. Must be 21 years of age minimum.
The Sweet Life of a Beekeeper — From: Red Bee Apiary
From rooftops of major cities around the world to the White House, beekeeping is a trend that is here to stay. Beekeeper, author and honey expert Marina Marchese will take you on a hands-on journey into her RED BEE Apiary for an up close and personal visit to her Italian honeybees. You will assist Marina and her team in a hive inspection, watch a bee being born, meet the queen or experience the dancing of a worker bee. You will get to taste fresh honey straight from the beehive. A beekeepers lunch will be served in the garden, honey drinks and of course freshly harvested honey in the comb. Afterwards, you'll be treated to a special honey tasting of exotic and rare honeys from Marina's private collection from around the world. A signed copy of Marina's book HONEYBEE Lessons from an Accidental Beekeeper and your own bottle of honey are your gifts to take home. This is a sweet and sticky adventure that you won't want to miss.

Suggested Value: $250
Opening Bid: $150

Marina Marchese is a true renaissance woman: an entrepreneur, an author, a designer, a beekeeper, a honey sommelier and the visionary behind Red Bee® Artisanal Honey. During a former career as an international designer, Marina unexpectedly visited a neighbor's apiary where her first taste of fresh honey from the beehive would change the course of her life. She quit her job, built a beehive and acquired some Italian honeybees to become a beekeeper. Today, Red Bee ® Honey sells her luxury honey to celebrity chefs, restaurants, cheese and artisan food shops all over the country. Marina is the founder of The American Honey Tasting Society, to protect the quality and character of this noble food and educate through her signature Honey Tasting Laboratory Workshops at venues like EATALY, The Food Network, The Four Seasons Restaurant, Stone Barns Center, Murray's Cheese Shop, Artisanal Premium Cheese Center and the United Nations.

Limitations/Restrictions on Experience:
Please do not bid if you are allergic to bees, honey or have health conditions that do not allow you to do physical work outside. A signed Liability Waiver will be required for all participants. Experience is limited to 6 guests and lasts 3 hours. Bidders must be 21 years or over. Winning bidder is responsible for contacting the experience provider to schedule the experience. The experience will be scheduled based on a mutual agreement/availability between the winning bidder and the provider. The winning bidder is responsible for transportation to and from the experience. Experience must be scheduled before December 1, 2012.
Take a Jaunt to the Gin Mill — From: New York Distillng
Known as Mother's Ruin, Dutch Courage or Red Eye, thirsty citizens across the Western World have been drinking gin since the 1500's — first as a tonic, then for its rapid effect as an inebriant and finally for its complex botanical flavor.

Allen Katz, co-founder of New York Distilling will take you and seven friends on a tour of the Shanty, the 5000 square foot tin shed in Williamsburg where their gins are distilled in a beautiful hand-made 1,000 liter copper pot still. After Mr. Katz charms you with gin lore, history and anecdotes, you will be treated to a private tasting of Perry's Tot, Navy Strength Gin and Dorothy Parker, an American Gin.

Suggested Value: $400
Opening Bid: $200

The New York Distilling Company is now building what will be the largest, best located and best-equipped artisan distillery in New York City to produce specialty spirits: initially gin, and later whiskey and others. Co-founded by Allen Katz and Tom Potter.

Limitations/Restrictions on Experience:
Bidders must be 21 years or over. Winning bidder is responsible for contacting the experience provider to schedule the experience. The experience will be scheduled based on a mutual agreement/availability between the winning bidder and the provider. The winning bidder is responsible for transportation to and from the experience. Experience must be scheduled before December 1, 2012.
A Day in the Life of Executive Chef Mike Anthony — From: Mike Anthony, Executive Chef, Grmercy Tavern
So, you want to know what it takes to be a great chef? Then you need to know what a great chef really does...this is your opportunity!

You and a friend will spend a day with Mike Anthony, Executive Chef of Gramercy Tavern, one of New York City's greatest, and slowest, restaurants. You will accompany Mike as he and his Chief Steward and the Sous Chef team acquire local, seasonal produce at the nearby Union Square Greenmarket. Then you'll join Mike as he meets with his staff to plan the menus, enjoy a special lunch in the Tavern, and attend the pre-dinner service staff meeting and meal.

Suggested Value: $800
Opening Bid: $400

Gramercy Tavern is one of New York's most popular restaurants and serves inventive American cuisine from Executive Chef Michael Anthony in a rustic yet elegant setting. Gramercy Tavern's seasonal and regionally sourced menus have won it the Slow Food NYC Snail of Approval.

Limitations/Restrictions on Experience:
Experience is limited to two people. Winning bidder is responsible for contacting the experience provider to schedule the experience. The winning bidder is responsible for transportation to and from the experience. The experience will be scheduled based on a mutual agreement/availability between the winning bidder and the provider on a Monday, Wednesday or Friday before September 1, 2012.
Union Square Greenmarket Tour, Lunch — From: Ed Yowell & Greenmarket Director, Michael Hurwitz
You will Join Ed Yowell for an insider's tour of the Union Square Greenmarket followed by lunch with Michael Hurwitz, Greenmarket Director. Ed is a member of the Slow Food NYC Board of Directors and the Greenmarket Advisory Committee. Greenmarket is a program of GrowNYC. On this tour you will learn about the Greenmarket mission and how it helps sustain our regional agriculture by delivering fresh, local food to New York City Residents. The Greenmarket Tour will be followed by lunch with Michael at nearby Gramercy Tavern.

Suggested Value: $400
Opening Bid: $200

Greenmarket was founded in 1976 with a two-fold mission: to promote regional agriculture by providing small family farms the opportunity to sell their locally grown products directly to consumers, and to ensure that all New Yorkers have access to the freshest, most nutritious locally grown food the region has to offer.

What began over three decades ago with 12 farmers in a parking lot on 59th Street and 2nd Avenue in Manhattan has now grown to become the largest and most diverse outdoor urban farmers market network in the country, now with 53 markets, over 230 family farms and fishermen participating, and over 30,000 acres of farmland protected from development.

Limitations/Restrictions on Experience:
Winning bidder is responsible for contacting the experience provider to schedule the experience. The experience will be scheduled based on a mutual agreement/availability between the winning bidder and the provider on a Monday, Wednesday, or Friday between 10am and 2pm. The winning bidder is responsible for transportation to and from the experience. Experience must be scheduled before December 1, 2012.
Behind the scenes at Food52 with Amanda Hesser and Merrill Stubbs — From: Food52
Amanda Hesser and Merrill Stubbs love spending time in the kitchen, and they believe that memorable cooking doesn't have to be complicated or precious. It's about discovering that frying an egg in olive oil over high heat gives the white a great crackly texture, that slashing the legs of a chicken before roasting allows the dark and white meat to cook evenly, that maple syrup adds not only sweetness but depth to an otherwise ho-hum vinaigrette.

You'll spend a morning behind the scenes with Amanda and Merrill, seeing firsthand how a cooking video or a food styling photo shoot is produced. You'll also receive a signed copy of Food52's first cookbook.

Suggested Value: $300
Opening Bid: $150

Amanda Hesser and Merrill Stubbs spent five years cooking and eating dinner together as part of their work on The Essential New York Times Cookbook. It occurred to them that much of what they love about food and cooking -- the sharing and socializing — wasn't yet possible online. They wanted to give people from all over the world a way to exchange ideas and to celebrate each other's talents. And they wanted to create a buzzing place for others who do what they do all day long: talk about food!

Starting with a single project, creating a crowd-sourced cookbook in 52 weeks (hence, Food52), they built a community of talented, well-informed food people who loved to contribute. Food52 is now a constructive community where people can create cookbooks, take on food projects, debate food news, help others with real-time food Q&A, and band together to support local food producers.

Limitations/Restrictions on Experience:
Experience is limited to two people. Winning bidder is responsible for contacting the experience provider to schedule the experience. The experience will be scheduled based on a mutual agreement/availability between the winning bidder and the provider. The winning bidder is responsible for transportation to and from the experience. Experience must be scheduled before December 1, 2012.
Whisky tasting with Ethan Kelley of Dutch Spirits Distillery — From: Ethan Kelley
Ethan Kelley, head distiller at Dutch Spirits Distillery, in upstate New York, and former beverage director of The Brandy Library, in TriBeCa, will host a private tasting at your home for you and five friends focused on scotch or American whisky. Based on your preference, Ethan will bring six selections from his personal collection of highly esteemed, and hard to find, bottles as well as proper tasting glasses and his encyclopedic knowledge of all things whiskey.

Attendees of the tasting will get to taste some of the big name producers as well as a few lesser known gems while learning about some of the history and geography that gave us the various styles we have today. Questions and discussion will be encouraged as you learn what to look for and what style suites you best.

Suggested Value: $550
Opening Bid: $275

Ethan Kelley is the head distiller at Dutch Spirits Distillery, an artisanal farm distillery located in Dutchess County, NY. From 2007 till 2010 Ethan was the Head Spirit Sommelier and beverage director for New York City's Brandy Library and he oversaw the growth of their collection to its current standard. He has met with dozens of the worlds top distillers and has soaked up every drop of knowledge he could get from a life in the spirits industry.

Limitations/Restrictions on Experience:
Winning bidder and all guests who take part in the tasting must be over 21 years of age. Limited to 6 participants. Any desired water, chasers, or other snacks must be provided by the winning bidder. Winning bidder is responsible for contacting the experience provider to schedule the experience. The experience will be scheduled based on a mutual agreement/availability between the winning bidder and the provider at a location within New York City. Experience must be scheduled before December 1, 2012.
Discover a Grape Worth Saving and Eat Like a Billionaire! — From: The Natural Wine Company
Walter Massa is the darling of sommeliers and wine geeks for good reason. He had a vision for a grape variety nobody wanted, worked in obscurity for years and rescued Timorasso (a unique white wine grape) for future generations. He also makes amazing Barbera from his vineyards in the Colli Tortonesi region of Italy's Piedmont, not far from Slow Food's founding city of Bra.

This experience will include dinner paired with five of Walter Massa's wines: the 2009 Timorasso, his 2009 Sentieri Barbera aged in stainless steel, his 2006 Monleale Barbera aged in neutral oak, his 2009 Croatina (another unique and delicious wine from an obscure grape) and finally, a beautifully aged 2001 Monleale Barbera directly from the winery.

Dinner may be scheduled at your home or at our location in Williamsburg, Brooklyn and will be prepared by Tim Kemp, who is currently a private chef for (you guessed it) a billionaire business leader and philanthropist. Tim is a graduate of the Culinary Institute of America, and has worked at Per Se and Le Cirque 2000. He is looking forward to creating some memorable pairings with these beautiful wines.

Suggested Value: $1200
Opening Bid: $600

is a unique wine shop in Williamsburg, Brooklyn featuring wines made from organically grown grapes by small producers using traditional methods. Wines that capture the essence of a specific place, in a specific year, and are as unique as the individuals who make them.

Limitations/Restrictions on Experience:
Winning bidder and all guests who take part in the dinner must be over 21 years of age. Limited to 6 participants. Winning bidder is responsible for contacting the experience provider to schedule the experience. The experience will be scheduled based on a mutual agreement/availability between the winning bidder and the provider at a location within New York City. Experience must be scheduled before December 1, 2012.
Here Piggy Piggy Piggy! — From: Fatty 'Cue
Learn How to Roast a Pig at Fatty Cue.

Pork junkies rejoice: the boys over at Fatty 'Cue are set to teach you and a friend how to roast a pig. Hang out with chef/pitmaster Steve Haritopoulos and his crew as they roast a pig to perfection in the backyard of Fatty 'Cue. Pass the hours drinking beer, eatin'snacks, sharing laughs and learning the secrets of roasting a pig till its skin is crispy and the meat is roasted to porcine perfection. Once you leave the joint, you'll have all the skills you need to host yer own backyard BBQ.

Your adventure will last approximately 6-7 hours.

Suggested Value: TBA
Opening Bid: TBA

Fatty 'Cue is an effort by a few of the members of the Fatty Crew to bring to Brooklyn a little Southeast Asian fermented funkiness and a whole helluva a lot of smoke. Local and humanely grown/raised/fished products are subjected to our unique flavorings, scrubbed and rubbed, perhaps dropped in a salty-sweet dip pool, and then lovingly treated to low temperature smoke "baths" all for your dining pleasure.

Limitations/Restrictions on Experience:
Winning bidder is responsible for contacting the experience provider to schedule the experience. The experience will be scheduled based on a mutual agreement/availability between the winning bidder and the provider. The winning bidder is responsible for transportation to and from the experience. Experience must be scheduled before December 1, 2012.
Humane Harvest Adventure and Dinner — From: Adam Danforth and Billy Barlow
Adam Danforth is the author of a comprehensive book about livestock slaughtering and butchering being released in 2012 by Storey Publishing. Join him and Billy Barlow, former butcher and sous chef for The Breslin, Pulino's, and Marlow and Daughters, as they provide a humbling, hands-on experience illustrating the transformation of living animal into innovative fare. You, and up to five of your friends, will join them on an upstate farm as they slaughter three goats of varying ages. You will witness the respectable harvest of an animal while Adam and Billy provide information on humane handling and the effects of slaughter on meat quality. Participation, while optional, will be encouraged in all areas of the process, from stunning to skinning to evisceration.

The carcasses will then be aged and brought back to Brooklyn where you will reconvene the following week for an experiential food and butchering event. Adam will demonstrate the process of butchering a goat, talking about common culinary uses as well as relating the anatomy to that of other livestock species. All the while you will dine on dishes, prepared by Adam and Billy, that illustrate the versatility of goat. The menu will include classic as well as unorthodox preparations with a focus on whole animal usage and market-fresh ingredients, including desserts and cocktails. Along with an entirely unique experience, attendees will receive packaged cuts of the goat they helped harvest as well as recipes featured that evening to help with preparation.

Suggested Value: $3000
Opening Bid: $1000

Adam Danforth is the author of an upcoming, comprehensive book about livestock slaughtering and butchering, being released in 2012 by Storey Publishing. Billy Barlow is the former butcher and sous chef for The Breslin, Pulino's, and Marlow and Daughters.

Limitations/Restrictions on Experience:
Limited to 6 participants. Winning bidder is responsible for contacting the experience provider to schedule the experience. The experience will be scheduled based on a mutual agreement/availability between the winning bidder and the provider. Winning bidder is responsible for all travel to and from the experience. Experience must be scheduled before December 1, 2012.
Craft Beer Day with Jimmy Carbone — From: Jimmy Carbone
Take the afternoon off! Meet at Jimmy's No 43 for an informal afternoon beer tasting at 3pm on a Tuesday. You'll then be driven in style with Jimmy to the Heritage Radio Network Studio in Bushwick, where you'll sit in on the live recording of Beer Sessions Radio. Afterwards, you'll join guests and crew of the show for dinner at Roberta's restaurant.

Suggested Value: TBA
Opening Bid: TBA

Jimmy Carbone is a NYC-based restaurateur, dedicated social entrepreneur, and beer lover. In addition to overseeing daily operations at Jimmy’s No. 43, an East Village bar and restaurant with a focus on unique beers and a greenmarket menu, Jimmy currently serves as co-chair for Taste of Tribeca, as a special adviser for The New Amsterdam Market, and was elected as an advisory council member for Greenmarkets GrowNYC in 2010.

Limitations/Restrictions on Experience:
Winning bidder must be 21 years or older. Winning bidder is responsible for contacting the experience provider to schedule the experience. The experience will be scheduled on a Tuesday (when the radio show airs) based on a mutual agreement/availability between the winning bidder and the provider. Winning bidder is responsible for all travel to and from the starting point of the experience. Experience must be scheduled before December 1, 2012.
Food ,Schmooze and Culture with Leonard Lopate and Chef Bill Telepan — From: Leonard Lopate
Have you ever wanted to know what it's like to interview food intellectual Michael Pollan, authors such as Umberto Eco or Joan Didion, or actress Stockard Channing? These are just a few of the personalities who clamor to be on the Leonard Lopate Show on WNYC -New York's renowned cultural talk show.

You and a friend will enjoy a four course tasting menu with Leonard at renowned restaurant Telepan and after you are sated by his creations, Chef Telepan will take you on a tour of the kitchen.

Suggested Value: $400
Opening Bid: $200

Leonard Lopate; studied painting with Mark Rothko and hosted a gospel music show in the 70's and early 80's. He also marketed records for Slim Whitman and Boxcar Willie, and knows enough Cantonese to order the best dim sum in Chinatown. On his WNYC radio show, Leonard lets you in on the best conversations with writers, actors, ex-presidents, dancers, scientists, comedians, historians, grammarians, curators, filmmakers, and do-it-yourself experts.

Limitations/Restrictions on Experience:
Limited to 2 participants. Winning bidder is responsible for contacting the experience provider to schedule the experience. The experience will be scheduled based on a mutual agreement/availability between the winning bidder and the provider. Winning bidder is responsible for all travel to and from the experience. Mr. Lopate will make the reservations. Valid for a 3 course lunch tasting menu or 4 course dinner tasting menu. Experience must be scheduled before December 1, 2012.
2-Hour Apprenticeship and Smoked Fish Dinner for 2 — From: Peter Shelsky
A Weekday Afternoon 2-Hour Apprenticeship with Peter Shelsky of Shelsky's Smoked Fish Shop on Smith Street, Brooklyn, PLUS Smoked Fish Dinner for Two! Learn to slice smoked fish; discuss the secrets of appetizing; find out about customizing smoked fish and the perfect cream cheese. All in Peter's brand new smoked fish shop on Smith Street in Brooklyn.

Suggested Value: $250
Opening Bid: $125

Shelsky’s is a New-Brooklyn, updated nod to the traditional smoked fish and appetizing shops that dotted the Lower East Side and Brooklyn decades ago. Peter Shelsky opened the shop because “I was tired of having to schlep over the bridge to Russ & Daughters.” He’s keeping his catering company, Pete’s Eats, but he is making pickled herring and cured fish like gravlax to offer along with the smoked salmon, whitefish, sable and sturgeon he’s buying. Salads and sandwiches also fill the display cases.

Limitations/Restrictions on Experience:
Limited to 2 participants. Participants must be 12 years or older. Winning bidder is responsible for contacting the experience provider to schedule the experience. The experience will be scheduled on a weekday (Tuesday to Friday, excluding holidays) based on a mutual agreement/availability between the winning bidder and the provider. Winning bidder is responsible for all travel to and from the experience. Experience must be scheduled before December 1, 2012.
Apprentice with a Master Baker — From: Bien Cuit
All Night Bread Baking at Bien Cuit... Have you ever wondered what bakers do behind closed doors in the dark of the night? Now you have the rare chance to find out. We convinced Chef Zachary Golper, head baker and owner of the new jewel box bakery in Boerum Hill, to open his kitchen to you for two nights. You will arrive at 3am and work until dawn helping Chef Golper and his team bake different types of breads using traditional small batch methods. It gets better: get the low-down on how to make different types of European pastries: pain au chocolat, croissants and more. This is a once-in-a-lifetime opportunity for those of you who can’t imagine life without good bread and flaky croissants.

Suggested Value: TBA
Opening Bid: TBA

Bien Cuit translates from the French as "well done" and it signifies the way the best artisans believe all bread should be baked. The New York Times says " ...the sign out front advertises the philosophy of the baker, Zachary Golper... eminently well done."

Limitations/Restrictions on Experience:
Winning bidder is responsible for contacting the experience provider to schedule the experience. The experience will be scheduled on a Tuesday or Wednesday night based on a mutual agreement/availability between the winning bidder and the provider. Winning bidder is responsible for all travel to and from the experience. Experience must be scheduled Between January 1, 2012 and December 1, 2012.
A Day on the Farm -Hawthorne Valley Farm- Ghent, NY — From: Hawthorne Valley Farm and Thyme in the Country B&B
Hawthorne Valley Farm has produced high quality, Biodynamic and organic foods while providing farm-based learning experiences for children and adults since 1972. The farm includes 60 dairy cows, other livestock, and 15 acres of vegetables. We make cheeses and yogurts in the on-farm Creamery and produce sauerkraut, hot sauces, and other lacto-fermented foods in the Sauerkraut Cellar. We also have an organic Bakery and a full-line natural foods store that's open 7 days a week.

The Honored Guest Bed & Breakfast boasts an impressive architectural heritage. The house was built in 1910 as the guesthouse on Ledgewood Estate, the country home of the renowned architect, James Renwick, Jr.Perched atop a 3 ½ acre parcel of manicured lawns, towering evergreens, glorious old maples and perennial garden

Suggested Value: $800
Opening Bid: $400

Hawthorne Valley Farm has produced high quality, Biodynamic and organic foods while providing farm-based learning experiences for children and adults since 1972. The farm includes 60 dairy cows, other livestock, and 15 acres of vegetables. We make cheeses and yogurts in the on-farm Creamery and produce sauerkraut, hot sauces, and other lacto-fermented foods in the Sauerkraut Cellar. We also have an organic Bakery and a full-line natural foods store that's open 7 days a week.

The Honored Guest Bed & Breakfast boasts an impressive architectural heritage. The house was built in 1910 as the guesthouse on Ledgewood Estate, the country home of the renowned architect, James Renwick, Jr.Perched atop a 3 ½ acre parcel of manicured lawns, towering evergreens, glorious old maples and perennial garden

Limitations/Restrictions on Experience:
Winning bidder is responsible for contacting the experience provider and the B&B, separately, to schedule the experience. The experience will be scheduled based on a mutual agreement/availability between the winning bidder and the provider. Winning bidder is responsible for all travel to and from the experience. Experience must be scheduled before April 30, 2012.
A Day with Glynwood’s Apple Project — From: Glynwood Institute
Glynwood’s Apple Project: apple grower Elizabeth Ryan of Breezy Hill Orchard, and distiller Joel Elder of Tuthilltown Spirits. Your day will include an orchard tour and a distillery tour, with tastings of hard cider and apple spirits.

Suggested Value: $400
Opening Bid: $200

Glynwood's Apple Project is stimulating "apple entrepreneurship" in the Hudson Valley by encouraging the diversification of apple varieties, giving growers new resources for knowledge and skill, and supporting a growing market for hard cider and apple spirits.

Limitations/Restrictions on Experience:
Winning bidder is responsible for contacting the experience provider to schedule the experience. The experience will be scheduled based on a mutual agreement/availability between the winning bidder and the provider (best seasons are Summer and Fall). Winning bidder is responsible for all travel to and from the experience. Experience must be scheduled before December 1, 2012.
Needing Dough? A Day in the Hot Bread Kitchen — From: Hot Bread Kitchen
Spend a day baking breads from around the world using ingredients from right around New York State. The bakers at Snail of Approval winner, Hot Bread Kitchen, will teach you how to make delicious ethnic breads, like Sephardic Challah and M'Smen, using organic and local ingredients, as well as the art of tortilla making, using real nixtamal. You will receive a Hot Bread Kitchen Gift Certificate and an authentic Hot Bread Kitchen apron.

Suggested Value: $450
Opening Bid: $225

Hot Bread Kitchen is a non-profit, social enterprise that creates better lives for low-income, immigrant women and their families by paying women while they bake and learn the skills necessary to launch their own food businesses and to achieve management track positions in food production. Hot Bread Kitchen helps preserve valuable culinary and baking traditions and, thereby, "breaducates" New Yorkers about the tasty and valuable contributions of immigrant communities to our culinary culture.

Limitations/Restrictions on Experience:
Winning bidder is responsible for contacting the experience provider to schedule the experience. The experience will be scheduled based on a mutual agreement/availability between the winning bidder and the provider. Winning bidder is responsible for all travel to and from the experience. Experience must be scheduled before December 1, 2012.