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Wine & Spirits 1 Cooking Schools Wine Shops Murray Hill Nomad

In 1940, Harold J. Grossman opened a school to educate people about wine. In 1975, Harriet Lembeck, a wine educator, herself, took over and moved it to its present location in 1989. Today, she and her husband, Bill, offer one ten-week program a year that begins in early September. Each Monday evening, twenty plus people gather at the Rose Hill Historic House, which is one of the last remaining white clapboard farmhouses in the city, to further their education and embrace their passion for wine. The rest of the year, the space is used by other wine enthusiasts and charitable organizations for seminars, certification programs, and sometimes, a private party.

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Wine & Spirits 2 Cooking Schools Wine Shops Murray Hill Nomad
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Wine & Spirits 1 Cooking Schools Wine Shops Murray Hill Nomad

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Lost Gem
American Bartenders School 1 Career Development undefined

American Bartender's School

Approaching almost fifty years, the American Bartender's School, owned by Joseph Bruno, has been teaching mixologists the ‘ology of mixing. Having moved in the ‘80s from their original location on Madison Avenue, the school offers forty-hour courses, with students leaving as certified bartenders with a license issued by the New York State Board of Education. Joseph contends that a bartender’s success is determined by conversation, “no matter how good the drink is. ” That being said, technical skill is far from lacking at this institution. Combining lectures and a “lab” portion, we witnessed students attentively toiling over drinks for phantom customers in a room designed to look like one giant bar. The difference, however, is that unlike a culinary school where one might sample their own creations, students do not imbibe here. In fact, there is no alcohol to be found at this bar. Everything is in the correct bottles and the colors all match their potent potable equivalent. What was explained to us is that everything is about measurements. Students are given a recipe to follow, and provided they do it correctly, they can rest assured that it will taste exactly right in the real world. After decades of experience bartending in and managing drinking establishments, Joseph has seen a new devotion to the craft of mixology. Up-and-coming bartenders have tested innovative flavors, homemade syrups, and the “farm-to-table” use of fresh ingredients. He has taken particular pleasure in the resurgence of drinks not popular since the Prohibition era. Perhaps it is a sign that we still have a chance to relive some of the best aspects of the Roaring Twenties.