Dine Around Downtown
Dine Around Downtown: Cooking at Home Edition is back with a Valentine’s Day Special on Thursday, February 10th, featuring Proprietor Claudio Marini and Executive Chef David Sandoval of Da Claudio Ristorante.
Claudio and Chef David will show participants how to make a romantic Valentine’s Day dinner, and as an added treat, they will also demonstrate how to make your own homemade pasta from scratch!
Be sure to mark your calendars and register below!
The “Dine Around Downtown: Cooking At Home Edition” series connects audiences and chefs to support local restaurants from the comfort of your home or office.
Launched during the height of the pandemic and hosted by James Beard Award-winning chef and New York Times bestselling author Rocco DiSpirito, the series features chefs from Lower Manhattan restaurants to cook up signature recipes and share tips for crafting everything from complex gastronomic delights to go-to comfort foods.
The series is FREE, and all donations go directly to a food-security charity of the restaurant’s choice. And if your inner chef is calling you, whip up your best version of a featured recipe and post a picture of your plate to Instagram with #DineAroundAtHome and tag @DowntownNYC to enter to win a 30-minute private virtual cooking class with the chef!
Missed an episode and want to catch up on previous cooking demonstrations? The entire series is just a click away here.
And don’t be a stranger! Now that restaurants are open, visit your old favorite haunts and new discoveries, or a place you’ve been meaning to try forever, to enjoy a celebratory meal with friends and family. Our Lower Manhattan restaurant community will be happy to serve you!
DA CLAUDIO RISTORANTE: Learn To Make Fusilli Avellinesi with Lamb Ragu, Saffron Cream, Micro Greens, and Fresh Homemade Pasta
THU, FEB 10 | 4:00 PM
Proprietor Claudio Marini – Claudio Marini came to New York in 1989 with dreams of opening his own restaurant. After waiting tables at Mezzogiorno in SoHo, the Sanremo, Italy native’s first venture was a homespun, wildly successful panini and pasta shop run out of a tiny Midtown basement. He won the heart of Linda Chen Marini by sending heart-shaped pizzas to her in her office at Barneys, where she was a rising star as a fashion buyer. In 1998, Claudio named his first real restaurant, Caffe Linda, after his fiance. Together they owned Caffe Linda until 2015, when they turned their energies to Da Claudio on Ann Street. It was an instant hit.
Executive Chef David Sandoval – Chef David Sandoval, originally from Mexico, has been cooking professionally for 20 years. He enjoyed cooking classical comfort fare at Bistro Jules, Rialto, and Blue Water Grill, before becoming a founding kitchen team member of Da Claudio Ristorante in November 2014.
THE BAR ROOM AT THE BEEKMAN: Learn To Make Chocolate Mendiant, Feuille de Brick, and Pumpkin Spice Bread
THU, DEC 16 | 4:00 PM
Executive Pastry Chef Abby Swain – Abby Swain is the Executive Pastry Chef for The Bar Room at The Beekman, an iconic and landmarked hotel in Lower Manhattan. Prior to joining The Beekman team in 2013, Abby was the Pastry Chef for Tom Colicchio’s flagship restaurant, Craft New York and local favorite Craftbar. Abby is trained in the baking and pastry arts with degrees from the Culinary Institute of America and Le Cordon Bleu.
MALIBU FARM: Learn To Make 21 Mile Peekytoe Crab Cakes with Old Bay Aïoli
THU, NOV 18 | 4:00 PM
Executive Chef Amy Sur-Trevino – An upbringing in South Padre, Texas, immersed Amy Sur-Trevino into the sounds, scents and flavors of the ocean. Her Spanish heritage made the kitchen the focal point of all social interactions, and waking up early to catch the best the ocean had to offer fueled her culinary passion for the freshest, highest quality food. At 16, she was paid for her first catering position and never looked back. Amy’s hard work and incredible talent fueled her ascension at Manhattan’s Eataly, where she became Dave Pasternack’s Head Chef at Il Pesce. After a short stint of food styling and recipe testing, Amy began training with Jean-Georges Management Culinary team and went onto run Jean-Georges Vongerichten’s Paris Café, and, in 2020, she was promoted to Executive Chef at the Seaport’s Malibu Farm.
CHINAH: Learn To Make Mapo Tofu with Baby Bok Choy and Forbidden Black Rice
THU, OCT 28 | 4:00 PM
Chef Hegel Hei (Founder & CEO) – Born to a first-generation immigrant family in Arcadia, California, Hegel split his childhood between Los Angeles, New Jersey and Beijing. After working multiple restaurant jobs, he was confronted with the misrepresentation of Chinese food in America. Hegel founded Chinah believing that cultures can be bridged through food.