We are so happy to welcome you to 92y. Our health protocols have recently changed. Please read carefully before your visit.
Masks must be worn by everyone over the age of 2, regardless of vaccination status.
Adults and children age 5+ must show proof of vaccination upon arrival.
Thank you for doing your part in helping to keep everyone in our community safe.
Does not include service & handling fees, if applicable.
James Beard Award-winning pastry chef Nick Malgieri — former executive pastry chef at Windows on the World and renowned baking instructor — returns to our culinary program with a three-part course teaching you how to make sublime desserts with summer fruit.
The luscious berries, cherries, peaches and other stone fruits of summer inspire some of the most rewarding baking you can do, with shortcakes and summer cakes, cobblers and crisps, and sophisticated but simple tarts. Nick teaches you the techniques that will have you baking like a pro, with the confidence to swap out different fruits as desired, all with pastry shop-perfect results.
July 12: Cobblers, shortcakes, and crisps — deep-dish blueberry cobbler with buttermilk biscuit crust, strawberry shortcake tart, all-berries shortcake with whipped cream and lemon curd, gingery peach crisp with almond crumble topping.
July 19: Summer cakes with fresh fruit — raspberry cream cake, blackberry crumb cake, peach and sour cream cake with crunchy meringue topping.
July 26: Tarts — sweet cherry cheesecake tart, glazed apricot and almond tart, fresh raspberry tart with hazelnut Linzer crust, and individual Parisian fruit tarts.
This program will take place on Monday, July 12, 19, and 26 from 6:30-8 pm ET. Sessions will be recorded and available for alter viewing by those who register.
Online programs:An access link will be emailed to you after purchase
In-person programs:Adults and children ages 5+ must show proof of COVID-19 vaccination in order to attend our in-person programs. Learn more.
Masks must be worn at all times by everyone over the age of 2.
This event is part of our Kitchen Arts & Letters series. In collaboration with the esteemed culinary bookstore, we present talks, demos and tastings with leading cookbook authors, chefs, food historians and farmers.
Nick Malgieri is the former Executive Pastry Chef at Windows on the World and 1996 inductee into Who’s Who of Food and Beverage in America. He is the author of 12 books about baking and desserts, including the recently revised and updated edition of How to Bake (Dover Books, 2018). Nick’s recipes have been published widely, including in The New York Times, The Chicago Tribune, The Washington Post, Food & Wine, Gourmet and Bon Appetit.
Retired founder of baking programs at the Institute of Culinary ...
Retired founder of baking programs at the Institute of Culinary Education, he was a contributing editor of Dessert Professional, and a frequent contributor to Saveur. Nick has appeared on national morning shows and local television throughout the United States, as well as on the Food Network and with Julia Child and Martha Stewart. Visit Nick’s website at www.nickmalgieri.com.
Photo: Romulo Yanes
Cooking Class: Intro to Perfect Pastry with Nick Malgieri
Chocolate with Nick Malgieri
Mastering Breads with Nick Malgieri
Summer Fruit Tarts, Shortcakes and Cobblers with Nick Malgieri
Thanksgiving Treats with Nick Malgieri
Holiday Cookies with Nick Malgieri
Dolce Italia: Classic Italian Sweets with Nick Malgieri
Live online cooking instruction from today’s most exciting culinary figures