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Whisk Culinary Trip to New York City

A Culinary Trip to New York with Whisk and Tour de Forks

Friday, April 15, 2016 to Monday, April 18, 2016
What's Happening


NEW YORK CITY: APRIL 15-18, 2016

Whisk has teamed up with Tour De Forks, the world’s curators of uncommon epicurean adventures, to create a trip that:

  • Gives you personalized, VIP treatment
  • Lets you discover the history and culture of New York City through its cuisine.
  • Engages you with artisans, chefs, and time-honored traditions.



  • 3 nights at the new, boutique Martha Washington Hotel (located a short walk from the Green Market at Union Square and Eataly).
  • Private transportation to Anita Lo’s Annisa Restaurant for a 5-course Chef’s Tasting Dinner. Chef Lo is one of the country’s most respected chefs, gaining TV fame on Iron Chef and Top Chef Masters.
  • A private, hands-on pasta making class for Whisk with lunch at Ristoranti Morini (Michelin star recipient Chef Michael White’s newest restaurant)
  • 3 breakfasts at Marta, Danny Myer’s acclaimed restaurant
  • Private guided culinary tour of the Lower East Side (the New York neighborhood that has embodied the hopes and struggles of generations of newcomers to America). Our tour guide earned her Culinary Arts Certificate with an 

externship at New York's world-class Aquavit Restaurant, training under Nils Noren.


Key Information:

  • Price - $1,460 per person ($380 single supplement)
  • Deposit Due – January 8th, 2016 
  • Detailed Questions and Making Travel Arrangements:  Call or e-mail Lauren (919-367-6531 & lauren@thetravelmechanic.com)


Whisk Kitchen | A Community of Cooks

“I think cooking and food is something that unites everybody. Being able to share that with our friends and our neighbors people that we meet here in the store is something that really, really makes us feel like we are sharing our passion. Diane and I started this business with the idea of building a community of cooks but the true test of that is does the community build on itself and take a new life of its own? And that's really what's happened We've got the community of chefs and that's profession based and they cook in a restaurant Then we've got assistants who help out in the kitchen passionate cooks, people who just love to be around the kitchen. Our customers are a big community. We try to bring people into the store we try to educate them, entertain them, and inspire them. It's the sharing of the food and the technique and the skills that makes it so delightful. Whether it is sharing through a class, a party. Sharing tools that can make cooking more fun, easier. There is no other cooking store that has the inventory that they have. I get the expert advice as well as the product I'm looking for. This store is built with over 15,000 different, unique items. and all of those tools have a purpose. We've got the tool that will provide value, and also help them accomplish whatever they want to accomplish. When students come in for our classes they can expect great training, technique, fun, and a party! But they can pick and choose what they want We have some students that come in so they can up their game We've got other students who might come in for a Friday or Saturday night They're getting a show, they are getting technical training but they sit back, relax, sip on a glass of wine and it's their choice how much they participate. I love that look on a persons face when they go "oh my gosh, I can't wait to go home and try this out" Literally, cooking changes the chemical compounds in food Figuratively, cooking changes the way you eat, it changes the way people interact together, and it changes your experience. It's in that process, where you're sitting together, you're cooking you're learning about what's being cooked, but really what's happening is you're starting to talk about life stories. It's through those life stories that you end up getting enriched yourself because it just broadens your experience Everyone has to sustain themselves and if we can do it together in the kitchen it's something that we really want to nurture in our community. We are really, truly a community of cooks and people love it.”