San Francisco, California
London, United Kingdom
momofuku presents: winter sessions 2014
join the momofuku beverage team this winter at booker and dax for a curriculum focused on a topic not officially endorsed during the school year: the art of imbibing.
individual classes are $75. a four class series (two wine classes + two cocktail classes) is available for $275.
wine + cocktail classes
classes consist of a 90 minute interactive tasting as well as a 30 minute q + a.
green wine + ham with alan richman (gq)
sunday, february 16, 1 – 3 pm
jordan salcito and alan richman guide students through a pairing of natural wines with country hams selected by momofuku ssäm bar’s chef de cuisine, matthew rudofker.
liquid intelligence with dave arnold
sunday, march 2, 1 – 3 pm
join dave arnold for a thorough primer on high-tech cocktail techniques completed in the combined style of mad scientist, cook, and bartender. a series of demos will focus on the carbonation, centrifugation, and enzyme applications that result in a better, more delicious drink.
strategic set-up: cocktail party 101
sunday, march 16, 1 – 3 pm
john debary and maura mcguigan teach students how to host a cocktail party utilizing the most concise shopping list possible and preparatory techniques that allow for efficiency and ease while entertaining.
daily dose of bubbles with kate krader (food & wine)
sunday, march 23, 1 – 3pm
jordan salcito and kate krader highlight the diverse array of sparkling beverage pairing possibilities. ranging from champagne to wine coolers, they will bring to light the nuance and versatility inherent in sparkling wine and the ability to pair bubbles with food. this class consists of tastings of the wines discussed accompanied by small snacks.
dave arnold, inventor and partner, booker and dax
dave arnold is the co-founder of booker and dax and a new product and equipment development company of the same name. arnold is an award-winning food writer and contributing editor for equipment and food science at food arts, and he lectures around the country at universities and industry conferences. he has been featured in food & wine, time, the new york times, the new york times magazine, esquire, the economist and popular science, among other publications.
john debary, bar director, momofuku
john debary began bartending in 2008 at please don’t tell. he then joined the team at momofuku ssäm bar, helping in the development of the cocktail program while splitting his time between the two bars. john became the bar director of momofuku in 2013, where he oversees the bar programs at all of the momofuku restaurants in new york city.
kate krader, restaurant editor, food & wine
kate krader is restaurant editor at food & wine magazine, overseeing its news, trend and restaurant coverage. during her long tenure at the monthly magazine, she has lead food & wine's annual search for the food & wine best new chefs. she also is the editor of the food & wine cocktails, an annual guide to the hottest cocktail recipes, the best spots and the biggest trends in nightlife and has contributed to food & wine's other cookbooks: the food & wine annual, the best of the best, and its bookazines. a graduate of kenyon college in ohio, krader received her formal culinary training at la varenne in paris. she currently resides in brooklyn, ny.
maura mcguigan, bar manager, booker and dax
maura mcguigan began bartending at age 18 in college. she has always remained behind the bar, even through her time working as a landscape architect and bikram yoga teacher. once maura fully committed to bartending as her profession, she worked her way up to the position of head bartender and general manager at the violet hour in chicago. it was the opportunity to head the bar program at daniel boulud's bar pleiades and cafe boulud that brought her to new york. during that time, she also worked weekends at flatiron lounge. in the winter of 2011, the owners of death and company hired her to open their new bar, the rose, in jackson, wy. maura returned to new york in the fall of 2012 when she joined the momofuku team at booker and dax.
alan richman, food + wine critic, gq and gq.com
alan richman is the most decorated food writer in history. he has won 15 james beard journalism awards, two bert greene awards (given by the international association of culinary professionals), a national magazine award (and has been a finalist five additonal times), and a bronze star for service in vietnam. in 1998, richman was inducted into the james beard foundation who’s who of food and beverage in america, which recognizes culinary industry professionals for their achievements. he is the dean of food journalism at the international culinary center (formerly the french culinary institute) in new york city, where he teaches food writing. richman’s 15 beard awards have been presented in restaurant reviewing, feature writing, and wine writing. he has also taken the top prize, the m.f.k. fisher distinguished writing award, twice.
jordan salcito, beverage director, momofuku
jordan salcito is the beverage director of momofuku and oversees the program for all of the new york city restaurants. she is a master sommelier candidate who has worked in restaurants from wd~50 to daniel to eleven madison park. she has spent extensive time working in wineries around the globe, from burgundy to patagonia. in october, she was named a wine & spirits best new sommelier. jordan is also the founder of bellus wines.
booker and dax
207 second avenue
(entrance on e 13th street)
booker and dax
booker and dax opened in january 2012 in the back of momofuku ssäm bar. booker and dax is a bar where new techniques and technologies are used in the pursuit of making delicious drinks. The approach to rethinking cocktails is considered, deliberate, and precision-oriented. booker and dax is headed by dave arnold. questions and curiosity are eagerly welcomed, but most of all, booker and dax appreciates anyone looking for a good, strong drink.