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DTSTART;TZID=America/New_York:20260911T180000
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UID:10007505-1789149600-1789156800@thectbeacon.com
SUMMARY:Drinkin' Whiskey and Rye at Kitch
DESCRIPTION:Drinkin’ Whiskey and Rye at Kitch turns three whiskey standards into a hands-on mixology lesson on Friday\, September 11\, as spirits educator Anthony Caporale leads participants through a Maple Bourbon Old Fashioned\, Perfect Rye Manhattan\, and Craft Scotch Sour. \nThe two-hour class runs from 6 to 8 p.m. at Kitch in Olde Mistick Village and costs $65 per person. Rather than simply tasting the drinks\, participants will learn how to build each cocktail and then experiment with ways to adjust the recipes to suit different tastes. \nThe class is designed as a sequel to Caporale’s World of Whiskey tasting class\, but you don’t need to have taken the earlier course. Newcomers can use Drinkin’ Whiskey and Rye as an introduction to mixing with whiskey\, while returning students get an opportunity to put what they’ve learned about the spirit into a glass. \nThree Whiskeys\, Three Classic Cocktails\nBourbon\, rye and Scotch all fall under the broad whiskey umbrella\, but their different flavor profiles can produce remarkably different cocktails. \nDrinkin’ Whiskey and Rye puts each to work. \nThe Maple Bourbon Old Fashioned starts with one of the oldest templates in cocktail making: spirit\, sweetness and bitters. Bourbon typically brings vanilla\, caramel and oak characteristics to the drink\, while maple provides a seasonal variation on the traditional sweetener. \nNext comes the Perfect Rye Manhattan. Rye’s character tends to be spicier and drier than bourbon\, making it a natural partner for vermouth. In cocktail terminology\, “perfect” has a specific meaning rather than being a judgment on the bartender: a Perfect Manhattan traditionally divides the vermouth between sweet and dry. \nThe final drink moves from American whiskey to Scotland with a Craft Scotch Sour. The sour family is built around a simple balancing act between spirit\, citrus and sweetness. Using Scotch introduces the flavors of the whisky itself into that equation\, which can range considerably depending on its origin and production. \nThe point isn’t simply to memorize three recipes. Caporale will use the drinks to demonstrate how their individual components work together and how changing those components can shift sweetness\, acidity\, strength\, aroma and the overall character of a cocktail. \nMeet Anthony Caporale\nAnthony Caporale has spent his career at an unusual intersection of bartending\, education\, science and entertainment. \nHe’s Director of Spirits Education at New York’s Institute of Culinary Education\, where he has been a member of the Culinary Management faculty for more than a decade. His courses have included Professional Mixology\, Whiskey\, Bourbon and Scotch Tasting\, Molecular Mixology\, Bartending 101\, Culinary Mixology and beverage-focused restaurant management. \nHis restaurant career came first. \nCaporale began as a server before moving behind the bar and eventually into management\, ownership and consulting. He has been involved in opening or operating more than two dozen restaurants and food-service businesses\, including working as beverage manager at chef Bobby Flay’s Mesa Grill in New York. \nThere’s another part of his background that helps explain his approach to cocktails: Caporale studied Mechanical Engineering and Materials Science at Duke University. \nThat scientific background eventually became part of the way he teaches beverages. Rather than treating cocktail recipes as instructions that simply need to be followed\, Caporale explores why ingredients behave the way they do\, how balance works and what happens when a bartender changes one variable. \nHe’s also been an early figure in bringing cocktail education online. Caporale created and hosted Art of the Drink\, one of YouTube’s earliest series devoted to cocktails and bartending\, and later created Broadway Bartender. He also wrote and hosted a Mixology 101 video series for Spoon University. \nCaporale authored the cocktail chapter of the Institute of Culinary Education’s Cognitive Cooking with Chef Watson: Recipes for Innovation from IBM & the Institute of Culinary Education and has served as managing editor of Chilled Magazine. \nFor Mystic audiences\, however\, his connection goes beyond visiting town to teach classes. Caporale calls Mystic home. \nFrom the Bar to Off-Broadway\nCaporale’s background in theater eventually collided with his career behind the bar. \nHe created The Imbible\, a series of Off-Broadway musical productions built around the history of alcohol and cocktails. The original production combined theater\, music\, science and drinking history while audiences sampled cocktails connected to the story. \nThe series ultimately ran for six years and more than 600 performances\, becoming one of the longer-running Off-Broadway productions of its period. \nCaporale has also appeared as a cocktail and spirits expert outside the theater. He was featured as a mixology historian on the Smithsonian Channel’s Searching for Secrets: New York and has given two Talks at Google. \nHis connection to Mystic’s history is particularly appropriate. Caporale curated Temperance and Trade\, an exhibition for Mystic Seaport Museum examining alcohol\, commerce and the temperance movement. \nDrinkin’ Whiskey and Rye takes all of those strands — bartender\, teacher\, historian and scientist — and puts them into a considerably smaller classroom at Kitch. \nSpirits Selected by Spencer & Lynn\nParticipants won’t be working from a generic lineup of bottles. \nThe spirits used during the class are being provided by Spencer & Lynn Wine and Spirit Merchants\, an independent bottle shop at 17 West Main Street in downtown Mystic. \nSpencer & Lynn specializes in organic and natural wines\, small-batch spirits\, craft beer and cider\, with an emphasis on smaller independent producers. The shop says nearly everything on its shelves comes from producers who farm organically and make what they grow. \nEducation is also part of its business. Spencer & Lynn regularly hosts tastings and special events\, including its own programs with Caporale. \nFor Drinkin’ Whiskey and Rye\, the shop is supplying a selection of unique spirits for participants to use as they explore the differences among bourbon\, rye and Scotch cocktails. \nAbout Kitch\nKitch is more than a kitchenware store with a classroom tucked into the back. \nOwners Dan and Lynne Price built the Olde Mistick Village shop around their shared interest in cooking\, entertaining and finding culinary products that aren’t necessarily sitting on the shelves of a big-box retailer. \nDan Price brings his interest in cooking and culinary education to the business\, including teaching classes and demonstrating equipment for customers. Lynne Price handles much of the merchandising and curation that shapes what appears in the store. \nThe selection emphasizes American-made and locally produced goods\, ranging from cookware and handmade cutlery to spices\, specialty foods and small-batch hot sauces. There’s even a hot sauce bar where visitors can sample dozens of varieties. \nClasses and culinary experiences have become another part of Kitch’s identity. Its schedule ranges from cooking instruction to beverage programs like Caporale’s mixology series\, allowing participants to work directly with the techniques and ingredients being discussed. \nMake the Drinks\, Then Shop the Store\nThere’s also an after-hours perk attached to the September 11 class. \nRegistration includes an exclusive Last-Call Shopping Spree after the lesson. Participants receive 15% off purchases made at Kitch following the class. \nClass size is limited to 24 participants\, and registration must be paid in advance. Because alcohol is being served and prepared during the program\, participants must be at least 21 years old. \nKitch requires at least 24 hours’ notice for cancellations to qualify for a refund or credit toward another class. No-shows and cancellations without the required notice forfeit the class fee. \nIf enrollment is too low for the class to take place\, participants can receive a full refund or move their registration to a future class. \nDetails\nEvent: Drinkin’ Whiskey and Rye at Kitch\nDate: Friday\, September 11\, 2026\nTime: 6–8 p.m.\nLocation: Kitch\nAddress: 27 Coogan Blvd.\, Unit 19A\, Mystic\, CT 06355\nInstructor: Anthony Caporale\, Director of Spirits Education at the Institute of Culinary Education\nCost: $65 plus tax\nAge Requirement: 21+\nClass Size: Limited to 24 participants\nFormat: Hands-on whiskey cocktail class\nCocktails: Maple Bourbon Old Fashioned\, Perfect Rye Manhattan and Craft Scotch Sour\nSpirits: A selection provided by Spencer & Lynn Wine and Spirit Merchants\nRegistration: Advance payment required; first come\, first served\nAfter-Class Shopping: Registered participants receive 15% off Kitch purchases made after class\nCancellation Policy: Cancellations must be made at least 24 hours in advance to receive a refund or credit; no-shows and late cancellations forfeit the class fee\nClass Cancellation: If Kitch cancels because of insufficient enrollment\, participants may receive a full refund or transfer to a future class\nPhone Registration: 860-980-3384 \nMore information is available at the Event Website link below. \nTo purchase tickets\, click the Event Ticketing link below. \n  \nFeatured image is an artistic representation inspired by the event and may not depict the actual people\, location\, or activities shown. \n 
URL:https://thectbeacon.com/event/drinkin-whiskey-and-rye-at-kitch/
LOCATION:KITCH Mystic\, 27 Coogan Blvd Building 19A\, Mystic\, CT\, 06355\, United States
CATEGORIES:KITCH Mystic
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SUMMARY:A Taste of the Mediterranean Comes to Kitch Mystic for a Hands-On Cooking Class
DESCRIPTION:A Taste of the Mediterranean Comes to Kitch Mystic for a Hands-On Cooking Class on Friday evening\, with Chef Amanda leading a small group through roasted cauliflower with whipped feta\, rosemary chicken\, farro\, seasonal vegetables\, and an orange olive oil cake before everyone sits down together for dinner. \nThe three-hour Seasonal Mediterranean class takes place Sept. 18 from 6 to 9 p.m. inside Kitch at Olde Mistick Village. Rather than watching someone else cook from across the room\, participants will divide into small groups and take responsibility for different parts of the night’s five-course menu. \nChef Amanda moves between the groups\, offering individual instruction and occasionally bringing everyone together when a technique or step is worth demonstrating to the entire class. \nBy the end of the night\, the cutting boards and pans give way to plates and wine glasses as everyone gathers around Kitch’s Farm Table to eat the meal they’ve just prepared. \nIn that sense\, the class may accidentally capture one of the oldest ideas behind Mediterranean cooking: making dinner is only half the point. \nA Menu Built Around the Mediterranean Table\nThere isn’t really one “Mediterranean cuisine.” \nThe Mediterranean touches Southern Europe\, North Africa and the Middle East\, encompassing dozens of regional and national cooking traditions. But ingredients including olive oil\, grains\, vegetables\, fruits\, herbs and nuts appear again and again\, alongside more moderate amounts of fish\, dairy and meat. \nThe Mediterranean diet is culturally significant enough that UNESCO has placed it on its Representative List of the Intangible Cultural Heritage of Humanity. The designation isn’t for a particular recipe or prescribed diet plan. Instead\, UNESCO describes a collection of knowledge and traditions involving growing\, harvesting\, fishing\, preserving\, preparing and\, crucially\, sharing food. \nEating together is central to it. \nThat makes Kitch’s format particularly appropriate. The evening begins with people cooking in groups and ends with those same people sharing what they’ve made around one table. \nFriday’s menu starts with roasted cauliflower topped with whipped feta\, pomegranate\, toasted almonds and fresh parsley. It’s a dish that hits several familiar Mediterranean notes at once: vegetables at the center of the plate\, salty cheese\, fruit\, nuts and herbs rather than a heavy sauce doing all the work. \nThe main course moves toward rustic comfort food with a whole chicken roasted with garlic and rosemary. A lemon-herb pan jus brings acidity back to the plate\, while toasted farro pilaf and roasted root vegetables with toasted pine nuts fill out the meal. \nFarro itself has ancient roots around the Mediterranean. The term is commonly used for hulled wheat varieties that have been eaten for centuries\, particularly in Italy\, where the grain still turns up in soups\, salads and side dishes. Its chewy texture and nutty flavor make it a natural partner for roasted vegetables and herbs. \nDessert keeps olive oil on the table. \nInstead of relying solely on butter\, the class will prepare an orange olive oil cake finished with honey mascarpone and candied citrus. Olive oil cakes are particularly associated with Mediterranean baking traditions\, where the region’s defining cooking fat can move just as easily into sweets as it does into a skillet. \nIt’s a menu that doesn’t attempt to recreate the cuisine of one particular Mediterranean country. Instead\, it borrows the ingredients and habits that connect many of them. \nMore Than a Diet\nThe phrase “Mediterranean diet” can sound like something invented for the health section of a magazine\, but its roots are considerably older than the modern nutrition movement. \nThe Mediterranean basin created a food culture shaped partly by geography. Olives thrive in its climate. Wheat and other grains became staples. Vineyards spread across the region. Coastal communities relied heavily on fishing\, while vegetables\, legumes\, fruits\, nuts and herbs became fixtures of everyday cooking. \nUNESCO goes further than describing what’s on the plate. Its recognition of the Mediterranean diet encompasses the knowledge passed between generations\, food production and preservation\, cooking techniques\, seasonal rhythms and the act of gathering for meals. \nIn fact\, the word “diet” undersells the idea. Its root comes from the Greek diaita\, referring more broadly to a way of life. \nThat’s why the communal part matters. In Mediterranean traditions\, the table isn’t simply where calories are consumed after the cooking is finished. It’s where families and communities gather\, stories get told and recipes survive because somebody eventually asks\, “How did you make this?” \nKitch’s Friday night class compresses a little of that cycle into three hours: learn it\, make it\, sit down and share it. \nThen take the recipes home. \nKitch Was Built Around Teaching People to Cook\nCooking classes aren’t an add-on to Kitch’s retail business. Teaching has been woven into the store from the beginning. \nOwners Daniel and Lynne Price describe Kitch as the culmination of roughly two decades of their lives. The husband-and-wife team built the Olde Mistick Village shop around their shared interest in food\, but each brought a different strength to it. \nDaniel’s side is cooking and education. He teaches classes and has made informal instruction part of the store experience\, whether that means explaining cookware or stopping for an impromptu demonstration on how to hold a chef’s knife or use a honing steel. \nLynne handles much of the merchandising and product curation\, helping shape a store that deliberately leans away from the ordinary kitchen aisle. The couple travels to trade shows and farmers markets looking for unusual products\, with an emphasis on locally produced and American-made cookware\, cutlery\, specialty foods and small-batch products. \nEven Kitch’s hot sauce selection gets interactive: the store maintains a tasting bar stocked with more than 40 local and small-batch sauces for customers willing to test their heat tolerance. \nThe result is part kitchen store\, part classroom and part gathering place. \nKitch’s calendar reflects that mix. Cooking and baking classes run alongside cocktail and mixology events\, with themes changing constantly. One night might revolve around Mediterranean cooking; another around Italian food\, steakhouse dishes\, soups or seasonal New England ingredients. \nAnd because Friday’s class is capped at just 10 participants\, it remains small enough for Chef Amanda to move from station to station rather than trying to teach a roomful of spectators. \nEverybody Has a Job\nThe structure of the class is worth knowing before arriving. \nParticipants aren’t expected to prepare the entire five-course dinner individually. Instead\, Chef Amanda divides the class into groups\, and each group works on part of the menu. \nThat makes a complicated dinner manageable while allowing participants to spend real time on particular techniques. \nWhen something comes up that everyone should see\, the class stops and comes together for a larger demonstration. Otherwise\, Chef Amanda works directly with the smaller groups as they chop\, roast\, season and assemble their dishes. \nExperience isn’t a prerequisite. Kitch’s classes are designed to accommodate different skill levels\, so nobody needs restaurant-kitchen credentials to take part. \nOnce the last dish is ready\, the cooking portion ends and dinner begins. \nParticipants gather at the Farm Table for the meal\, accompanied by a complimentary wine tasting. Guests are also welcome to bring their own beverages. \nAnd perhaps the most useful souvenir isn’t something from the shelves surrounding them. Everyone receives the evening’s recipes to take home. \nSo if that orange olive oil cake turns out to be the thing you’re still thinking about the next morning\, you can make another one. \nMore information is available at the Event Website link below. \nTo purchase tickets\, click the Event Ticketing link below. \nDetails\nEvent: Seasonal Mediterranean Cooking Class\nDate: Friday\, Sept. 18\, 2026\nTime: 6–9 p.m.\nLocation: Kitch Mystic at Olde Mistick Village\nAddress: 27 Coogan Blvd.\, Building 19A\, Mystic\, CT 06355\nInstructor: Chef Amanda\nAdmission: $115 per person\, plus tax\nAge: 21 and older\nClass Size: Minimum of eight and maximum of 10 participants\nFormat: Hands-on group cooking followed by dinner around Kitch’s Farm Table\nWine: Complimentary wine tasting included; guests may also BYOB\nRecipes: Participants receive recipes from the class to take home\nMenu: Roasted cauliflower with whipped feta\, pomegranate\, toasted almonds and parsley; garlic and rosemary roasted whole chicken with lemon-herb pan jus; toasted farro pilaf; roasted root vegetables with toasted pine nuts; orange olive oil cake with honey mascarpone and candied citrus\nReservations: Advance payment is required\nCancellation Policy: Cancellations must be made at least 24 hours in advance to receive a refund or credit. No-shows and no-calls forfeit the class fee. If Kitch cancels because minimum enrollment isn’t reached\, participants may receive a refund or transfer their reservation to another class.\nPhone: 860-980-3384 \n\n  \nFeatured image is an artistic representation inspired by the event and may not depict the actual people\, location\, or activities shown.
URL:https://thectbeacon.com/event/a-taste-of-the-mediterranean-comes-to-kitch-mystic-for-a-hands-on-cooking-class/
LOCATION:KITCH Mystic\, 27 Coogan Blvd Building 19A\, Mystic\, CT\, 06355\, United States
CATEGORIES:KITCH Mystic
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