Address: 109 West 17th Street New York, NY 10011
Miles from La Colombe roastery: 92.1
On the morning of Tuesday, June 18th (from 10am – 12pm), La Colombe and Haven’s Kitchen, a recreational culinary school in New York City, will be collaborating on a class dedicated to “The Art of Coffee Blending.” Haven’s Kitchen combines an instructional space for the free-time epicure with a specialty food shop, café and event space.
Centered on the values of sustainability, seasonality and community, the school seeks to imbue guests with knowledge of sustainable cooking values while concentrating on seasonal and local produce. Haven’s Kitchen, like La Colombe, believes that strong relationships between farms and customers are important values in our modern economy.
Allison Poindexter, School Coordinator, became familiar with the New York City food business through a mixture of eating out and working in the industry. Responsible for developing class curriculum and handling student relations, she also manages and schedules all chefs for the Haven’s Kitchen School, and helps with sourcing products, focusing particularly on local suppliers.
“We like to support the local economy,” says Allison, and as a result, she has hired many folks through Smorgasburg – Brooklyn Flea’s famed culinary market. Recently, Haven’s Kitchen featured a couple, who are starting their own hand-rolled couscous business, and launched a CSA (Community Supported Agriculture) program, in which participants will receive weekly pickups of fresh, seasonal produce from local Katchkie Farm.
While Allison admits that she doesn’t really drink coffee, she did mention that Haven’s Kitchen’s Executive Chef David Mawhinney uses our coffee in one of his recipes. David teaches classes that are focused on entertaining with a further concentration on baking and classic suppers. Below is his La Colombe-influenced BBQ rub recipe for you to try out at home.
1/3 cup garlic powder
1 1/2 Tbsp cumin, ground
2 1/3 cups brown sugar
1 Tbsp cayenne pepper
1/4 cup cinnamon or canella, ground
2 cups La Colombe Monte Carlo, ground for espresso
1 1/2 cups kosher salt
1/2 cup black pepper, ground
The special collaborative class being held next month will be hosted by La Colombe’s very own Brent Christiansen. After brewing and sampling each of La Colombe’s single-origin coffees, participants will be instructed on how to create their own Haven’s Kitchen blend, which is currently sold at the culinary school’s shop near Union Square.
For more information about the upcoming class, you can go HERE.