Staten Island’s Cooking Class Sizzles in Tottenville

Tottenville simmered last night with Staten Island’s Cooking Class, spicing NYC’s spring at a rec hall. Chef Mia Chen taught risotto as 40 stirred, a $20 class for foodie hands. It’s borough bites—pure SI vibe, stoves hot. A kid chopped garlic; a pro plated fast. ‘Staten cooks—this is it,’ Chen says, tasting broth. The room turned kitchen.

The class’s fresh—March 25’s start, it tripled since RSVPs, packing counters by 6 p.m. Chen’s a St. George cook; last night’s crowd hit max—pans clanked. A latecomer nabbed a spoon; steam rose—NYC grit glowed. Dishes hit the table—flavor ruled. #SICooking trended; Bronx wants a bite.

Some griped—’Too hot,’ sniped a newbie, dodging steam. Space pinched—latecomers stood; grub held. A pot boiled over—wiped quick; cook rolled. Queens wants a turn, but Tottenville owns it—tastes rule. The hall’s never sizzled so bold.

Chen’s teasing a tasting, maybe a market if spring bites. ‘NYC’s plate—this fills it,’ she says, packing knives. The class’s a Staten win—grit meets zest. It’s a food rush; join the next. Bring a fork—spoons call.