CHEF GEOFFREY ZAKARIAN p. 3 ICE FEBRUARY 2015 MOVE

Transcription

ICE FEBRUARY 2015
MOVE NEWS
p. 2
AN INTERVIEW WITH
CHEF GEOFFREY ZAKARIAN
p. 3
THE MAIN COURSE
Newsletter and Schedule of Courses
Winter 2015
UNIQUE & NEW CLASSES AT ICE
F
F
F
F
F
F
F
F
F
Cooking from the Balaboosta Cookbook, p. 23
La Cocina Latina, p. 24
Brisket 101, p. 29
Caribbean Fiesta, p. 23
Superfood Feasts, p. 31
The Perfect Crust, p. 36
Signature Desserts of Mesa Grill, p. 36
A Hops Primer with Craft Beer, p. 41
Dinner & a Movie: Moonstruck, p. 24
SPECIAL GUESTS AT ICE
Chris Jaeckle p. 12
Einat Admony, p. 23
Bill Telepan, p. 12
Clarisa Martino, p. 36
2
ICE’s New Home in Lower Manhattan:
ICE at Brookfield Place
New York City’s oldest culinary school is
about to become its newest. In February
2015, the Institute of Culinary Education
(ICE) will be moving from its longtime
home in the Flatiron district to 225
Liberty Street in Brookfield Place. The
new Lower Manhattan location will
extend across 74,000 square feet, with
Hudson River views to the west and
World Trade Center views to the east.
This move, coinciding with ICE’s 40th
anniversary year, is the exciting next
chapter in a long history that parallels the
growth of culinary culture in New York.
This will mark the third significant move
since the school’s inception in founder
Peter Kump’s apartment in 1975,
following a first relocation to a threestory walk-up on East 92nd Street and
the move to our current 23rd Street
facility in 1999.
TABLE OF
CONTENTS
CAREER DIVISION
Program Overview
Frequently Asked Questions
Culinary Arts Diploma Program
Pastry & Baking Arts Diploma Program
Culinary Management Diploma Program
Hospitality Management Diploma
Alumni News
Techniques of Bread Baking
Techniques of Cake Decorating; School News
Demonstrations
Classes with Chef Michael Laiskonis
CAPS@ICE
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5
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RECREATIONAL DIVISION
Classes in Food Media
Professional Development
Program Overview
Basics; Knife Skills
Techniques of Cooking
Meat & Poultry; Steakhouse
Soups & Sauces; Understanding Wine
American; Fish & Seafood
Surf & Turf; ICE Pro Series
Italian
French; Asian; Latin
Key Ingredient
The Essential Cuisines
Foreign Flavors; Entertaining
Holiday
Vegan; Healthful & Vegetarian; Gluten-Free
International Trips
Couples Cooking
Private Cooking Parties
Techniques of Pastry & Baking
Cake Decorating; Pastry & Baking
Vegan Baking
Macarons; Chocolate; Bread
ICE on Location
Family & Kids Cooking
Wine
Cocktails, Spirits & Beer
Calendar
Walking Tours
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Back Cover
Recreational Courses
and Cooking Parties
While the location, setting and layout
will totally change with our move, the
rich mix of programs we offer will stay
the same. In fact, there will be the
opportunity for additional areas of
culinary education, and related events.
We believe that no other culinary school
in the nation offers as wide a range of
recreational cooking, baking, and
beverage classes as you find at ICE, and
we intend to maintain this volume and
diversity!
Inside Brookfield Place
The move to Lower Manhattan puts ICE
on the forefront of a trend in NYC real
estate. Joining the ranks of major media
Brookfield Place from the Hudson River
companies, design firms and even highend department stores, ICE is among
Designed for Creativity
the many companies infusing the
and Community
burgeoning district with a distinct
creative energy. Within Brookfield Place
At our new facility, 13 teaching kitchens
alone, ICE’s new neighbors include Time
and four lecture spaces extend over a
Publishing (“Food & Wine,” “Time,”
single expansive floor, focusing the
“People,” “Sports Illustrated”), American
energy of the school and enhancing our
Express and Bank of America.
students’ day-to-day educational
Brookfield has also attracted a range of
experience. It’s an environment that
highly acclaimed chefs to open
encourages exchange and innovation,
restaurants in the complex. The lineup
integrating all of ICE’s culinary offerings:
includes Joël Robuchon, Jose Garces,
West Street building entrance
four accredited career training
and new outposts for popular NYC
programs, professional development
eateries Parm, Blue Ribbon Sushi,
opportunities, recreational cooking
and Dos Toros. Moreover, the
workshops, and special events.
complex will feature the acclaimed
Career students will also enjoy a
Hudson Eats food court and HPH
greater sense of community through
Hospitality’s 23,000-square ft “Le
expanded social and study spaces,
District,” a French food market
including a student lounge with
and café. On the retail side, tenants
floor-to-ceiling windows and a new
include Burberry, Saks Fifth
culinary library—all just steps from
Avenue, Hermes, Michael Kors,
Brookfield’s riverfront park, with
and Ferragamo.
spaces for dining, meeting, and
Whether on a national or
relaxation.
New York City level, it is very rare
to find a school, let alone a culinary
Innovation and
school, in a top tier, “class A”
Staff tour of construction site
Technology
complex like Brookfield Place.
However, for Brookfield, recruiting
ICE’s new home will provide
top
tier
food
businesses
was
a
clear
project development goal. Paul
students with access to equipment from leading culinary brands
and facilities that represent the highest professional standard in Schulman, president of Brookfield’s U.S. Office Division
commented “Both as a destination and as evidence of the ongoing
culinary creativity and technology:
diversification happening downtown, we are excited to have ICE
at Brookfield Place. We look forward to being the long-term home
• Culinary classrooms equipped with gas, French top, and
of this vibrant and impressive center for culinary education.”
induction burners, representing the full range of preferred
cooking methods across the globe
Outside Brookfield Place and Transportation
• Culinary Technology Lab featuring modernist cooking
equipment, as well as specialty tandoor, plancha, rotisserie,
Beyond its impressive architecture, Brookfield Place features a
and stone hearth ovens
five-acre outdoor plaza and marina—one of New York City’s
• A featured kitchen outfitted with a Jade island range—ideal premier spots for Hudson River access and views. The Brookfield
for teaching “brigade” team cooking
building itself includes a soaring four-story, palm tree-filled
• Dedicated spaces for mixology and wine studies
atrium called the “Winter Garden.” What’s more, Brookfield is
• An indoor hydroponic herb garden and vegetable farm (to
situated at the center of New York City’s next major transportation
be built in Phase 2).
hub, featuring connections to 11 subway lines, 33 bus routes, the
PATH train system, and three ferries.
Advanced Training for Food Artisans
A brand new underground passage is in the works, which will
connect the future World Trade Center Transportation Hub and
The resources at our new facility also recognize that artisanal Fulton Street Transit Center under West Street, with a dedicated
production and “housemade” ingredients have now surpassed the entrance into Brookfield Place.
status of trends and constitute an essential area of culinary study
that ICE will provide to students via:
• Artisanal chocolate studio featuring “bean to bar” production This exciting and extraordinary investment in culinary education
is an opportunity for thousands of future students to learn in a
equipment
world-class, vibrant culinary facility—an invitation to find their
• Space and equipment for charcuterie curing, drying, and
own, individual culinary voice.
aging
• A dedicated kitchen for smoking and stock-making
We look forward to welcoming, teaching and inspiring you in our
new home!
—Rick Smilow, President
3
A CONVERSATION WITH GEOFFREY ZAKARIAN
by Timothy Cooper
Chef Geoffrey Zakarian is the culinary director at The Plaza and the
chef/partner at The Lambs Club, both in New York City. Over his more
than 30-year career, Chef Zakarian has gained acclaim as a chef,
culinary consultant, television host, cookbook author, and
philanthropist.
Chef Zakarian worked in his first professional kitchen at Le Cirque,
moving his way up from pastry sous chef to chef de cuisine. After
graduating from the Culinary Institute of America in 1983, he staged at
such restaurants as Arpège and Au Quai des Ormes in Paris, The
Dorchester in London, and Le Chantecler in Nice. By 1987 he was the
executive chef at the 21 Club, then later the executive chef of Jeffrey
Chodorow's 44 at the Royalton Hotel. He became the opening chef of
the Blue Door at the Delano Hotel in Miami in 1995 before being hired
as the executive chef of Patroon back in NYC, which was awarded three
stars from the “New York Times.”
He opened his first restaurant, Town, in 2001, receiving another
three stars from the “New York Times.” He opened Country next, which
received his third straight three-star “Times” review, as well as a
Michelin star. In 2010, Zakarian opened two more New York City
restaurants: The Lambs Club at The Chatwal hotel, and The National at
The Benjamin hotel. He also opened Tudor House at Dream South
Beach, which was named 2012’s Best Hotel Restaurant in Miami.
Mr. Zakarian oversees three restaurants for two Norwegian Cruise
Line ships: Blue, The Raw Bar, and Ocean Blue on the Waterfront. As the
recently announced culinary director of New York's famed Plaza hotel,
he is overseeing the relaunch of all of the hotel's iconic bars and
restaurants: The Palm Court, The Oak Room, The Oak Bar, The Rose Club,
The Champagne Bar, and the in-room dining program.
He is the author of two cookbooks: “Geoffrey Zakarian's
Town/Country” (a “New York Times” Book Review Editors’ Choice), and
“My Perfect Pantry: 150 Easy Recipes from 50 Essential Ingredients,”
published in October 2014. In 2014, he was named chairman of the City
Harvest Food Council, a New York City-based food rescue organization
that fights hunger.
Chef Zakarian is a longstanding judge on Food Network's “Chopped,” and earned the title of Iron Chef
when he won the fourth season of “The Next Iron Chef: Super Chefs.” He appears regularly on “Iron Chef
America,” “The Best Thing I Ever Ate,” and “The Best Thing I Ever Made,” and also judges the fifth season of
“The Next Iron Chef.” He also hosts SiriusXM Radio’s “Food Talk.” Currently he is a host on “The Kitchen,”
among other television appearances ranging from ABC’s “The Chew” to NBC’s “The Tonight Show Starring
Jimmy Fallon.”
When did you first realize your love of food?
When I was very young, my mom made everything from scratch. She created a snob by age four.
You graduated from the Culinary Institute of America. How has that formal education aided your journey? Do
you recommend a cooking degree for other chefs?
I fell into this profession from another: economics. That being said, my time at CIA was amazing and well
spent. I recommend anything that is intense and structured, education-wise.
When and how did you begin cooking professionally?
I fell in love with the profession in France. It intoxicated me and seduced me every time I saw a chef in
the dining room of a restaurant.
What is your single favorite food experience of all time?
Watching each of my three kids have their first taste of food.
When did you come to New York City?
I arrived in 1981, [when] NYC was very limited in its offering. I have worked in Paris, London, Lyon,
Nice, Florida, and California. All are amazing, but there is nothing like New York.
What are your favorite ingredients/cuisines right now? Which chefs do you currently admire the most?
I have always and will always love the food of the Mediterranean. I admire chefs that have a successful,
money-making brand, like Wolfgang Puck, Bobby Flay, Emeril Lagasse, and Gordon Ramsay.
What dish do you most like to make at home, for yourself or your family?
Anything with my family is magical. We love Sunday supper and usually do a big stew or a roast.
What is the most important part of the dining experience for you—as a diner, and as a restaurateur?
It’s all important—the greeting and getting the customer relaxed right away. Everything else from there
on will be better received, even if it’s not perfect.
What current culinary trends do you disagree with?
I don't follow and do not recognize trends. They are all a hoax designed by the media for the sake of a
storyline.
You're the first chef to receive three consecutive three-star restaurant reviews in the “New York Times.”
What are your thoughts on this achievement?
I never gave it much credit because you are only as good as your last meal. The only thing that's important
is to keep your restaurant profitable and relevant, and all your employees happy.
You just published your new cookbook, “My Perfect Pantry: 150 Easy Recipes from 50 Essential Ingredients,”
in October 2014. What was the inspiration behind writing this book?
I wrote this to help people organize the engine of their kitchen, which is the pantry. I kept it simple and
informative so you can use it as a reference for all of your other cookbooks. All of the recipes are easy and
helpful.
You've said your life's work is to “try to make everybody have a good
time.” When did you know hospitality was the field in which to do that—
and specifically foodservice?
I knew it a long time ago—as a kid. People know when they like to
please other people; that says it all. For me, hospitality is second
nature.
You oversee three restaurants on two Norwegian Cruise Line ships,
Norwegian Breakaway and Norwegian Getaway. How is this job
different from working in more traditional restaurants?
Norwegian Cruise Line is a very special place. They are striving for
excellence in food and beverage and are making great strides. We
have helped them institute training programs because it's all people,
process, and product. There’s nothing else. Even if you make some
service errors, if you have a great product, you will be forgiven.
It is an amazing company and truly the best employees I have
ever worked for. To work on a ship takes a special person and
commitment, since you work seven days a week for seven months
straight!
Tell me about your involvement with relaunching the restaurants, bars,
and room service at The Plaza Hotel.
It's been a great experience to work at The Plaza, and we are doing
great at the new Palm Court. Next year it will be The Oak Room. I am
honored to be involved.
Can you discuss the unique challenges of working with a legendary
venue like The Plaza?
It has been around for so long; we had to dovetail any changes that
we wanted to make and keep it relevant, with its historical
perspective intact. But all in all, it's been a wonderful experience!
What has it been like judging so many episodes of “Chopped”?
It was easy for me. I just said what I thought. There is no script and
no lines. It's very honest—sometimes painfully so. But direct feedback is rare, and I think audiences love
it!
What's the most rewarding part of what you do—consulting, judging “Chopped,” competing on “Iron Chef,”
hosting “The Kitchen”?
They’re all special. I especially like cooking on “Iron Chef.”
A chef can now essentially have at least two separate careers: in the kitchen and on TV. What do you think
about this development?
For me, it is very natural because I have been a professional chef for 30 years before being on TV. TV is
a terrific extension and lets me teach my trade to a wide audience.
What upcoming projects are you currently working on that you're most excited about?
We are working on my three TV shows for Food Network and a pilot for another show, as well as
expanding The National brand. I'm also working on a line of service ware and linen.
You've spoken against restrictive food laws and regulations. What specific regulations or food bans bother
you the most? And what can we do it about it?
We need people to be free to open their own business without unnecessary involvement or red tape. We,
as chef and owners, create hundreds of thousands of jobs while feeding people! That's where it's at. It's
about opportunity and employment—that's how people thrive.
What's it like being a consulting development chef or culinary consultant/director versus being an executive
chef or working on the line? What is your advice to people who want to someday transition to a consulting
role?
I am an owner/operator. Working on the line is not a good time-value relationship. I have 700 employees
who need me teaching and creating more opportunities in order to expand and thrive for them all. The
titles don't matter; it's how you involve your people in a dynamic way.
Does your work ever get repetitive? How do you keep it fresh day to day, and year to year?
The very nature of hospitality is repetitive, but that is what keeps people coming back. You need to always
change for the best and never sit back and rest on reviews. You’re only as good as your next meal or
experience.
How has your outlook of this industry changed over time, as you've risen up through the ranks?
I love the industry. Myself and the industry are not separated, but really one and the same. What has
happened is there has been an enormous rise in the level of customer knowledge, which is terrific for
anyone in the industry. A rising tide lifts all boats.
Tell me about your work with City Harvest.
It's an amazing and totally private charity that donates 50 million pounds of food annually to deserving,
hungry people. I have been involved for years. Eric Ripert asked me last year to chair the food council. I
jumped at the opportunity.
What is your crowning achievement so far? What would you like to ultimately accomplish?
Two girls and a boy and a lovely wife/business partner. I sort of want nothing else—just more blessings
and more of the same.
What trait do you credit with your success?
Luck and working harder than anyone next to me—end of story.
Who is your top idol/influence?
Tom Ford. Food and fashion are the same.
What brings you the most joy in life?
My family and everything about them.
4
CAREERDIVISION
PROGRAM OVERVIEW
ICE CAREER PROGRAM QUICK FACTS
The Career Division offers 6- to 13-month diploma programs in Culinary Arts, Pastry
& Baking Arts, Culinary Management, and Hospitality Management for aspiring chefs,
caterers, bakers, restaurant owners, and managers. Graduates of the school have gone
on to win national awards, open top restaurants, edit leading food magazines, and start
successful careers throughout the culinary world. Now more than ever is the perfect
time to get an education doing what you love!
Reach your potential fast
Our fast-paced, intensive curriculum enables
students to enter the culinary world in as few as
21 weeks. This efficiency does not come at the
expense of thoroughness; our small class size
and experienced chef-instructors enable each
student to reach her or his potential swiftly. To
meet the needs of our students, we offer a wide
range of class schedules. These include
morning, afternoon, evening, and weekend
programs. Classes start monthly throughout the
year.
6- to 13-month diploma programs
14 to 16 students per class
13 teaching kitchens
Over 74,000 square feet
“My time at Annisa as an extern was invaluable. Two years later, I am already a sous chef
there. No matter where you are, you get out what you put in. Never be afraid to ask
questions.”
— Mary Attea, Culinary ’11, Sous Chef, Annisa, NYC
“ICE has changed my life and vision. It's been a tremendous ride. From my externship at
Per Se to Momofuku to El Bulli, I must say that I have been pretty blessed to have had such
opportunities.”
— Paras Shah, Culinary ’07, Sous Chef, La Fonda del Sol, NYC
The Culinary Arts, Pastry & Baking Arts and
Hospitality Management programs each
include an externship in a highly regarded New
York restaurant or hotel. We view the
externship program as an essential aspect of the
educational process that allows students to
integrate and further hone the skills acquired at
ICE. Externships also allow students to focus on
the type of restaurant or cuisine most in line
with their future interests. Our advisors meet
with students individually to discuss career
goals and aspirations, and determine the type of
establishment that will be appropriate.
Our admission policy helps ensure a diverse,
motivated student body, with financing options
available to incoming students who qualify. Job
placement assistance is available to all
graduates.
Expand your knowledge
We also offer a unique combination between our
Culinary Arts or Pastry & Baking Arts Programs
and our Culinary Management programs. The
combined program consists of 926 or 966 hours
of education (716 or 756 classroom hours and a
210-hour externship), and is an offering unique
to our school. ICE students also attend classes in
our extensive wine program, and can choose
elective courses and extracurricular workshops
among the largest offering of special interest
classes in the country.
Students with culinary experience will find our
challenging curriculum an opportunity to
sharpen and broaden their skills, and answer all
the “whys” that cannot be answered through
kitchen experience alone. With the level of
professionalism and sophistication in our
industry constantly rising, culinary school
credentials give an added advantage to those
who want to grow.
CULINARY LEADERS
PRAISE ICE
GAIL SIMMONS
ice.edu/CareerTraining
Our students also benefit from facilities that are
constantly improving to ensure the quality of
their education. In February, we will be moving
from our longtime home in the Flatiron district
to 225 Liberty Street in Brookfield Place. The
new lower Manhattan location will extend across
74,000 square feet, with Hudson River views to
the west and World Trade Center views to the
east. This move, coinciding with ICE’s 40th
anniversary, is the exciting next chapter in a long
history that parallels the growth of culinary
culture in New York.
At our new facility, thirteen teaching kitchens
and four lecture spaces extend over a single
While we’re proudest of our students’ satisfaction, ICE is especially proud of its reputation in
the industry. Culinary leaders of New York and across America have seen that ICE alumni are
key players in all areas, from cooking to management.
“Year after year, Union
Square Hospitality Group’s
restaurants have benefited
enormously from an infusion
of talented alumni from
ICE’s Culinary Management
Program. It’s really amazing
to see what kind of important
contributions ICE alumni
have made to our
restaurants—from fine dining
to casual. When an applicant
comes to us from ICE, we
know they’ve been schooled
in both the technical and
hospitality skills so
crucial to succeed in this
business.”
“What can be better for a
young person interested in
the culinary arts than to be in
the heart of diverse New York
City, working with great chefinstructors and modern
facilities? This is ICE at its
core.”
Restaurateur/CEO
Union Square Hospitality Group
Operates over 20 restaurants, including NYC stars Union
Square Café, Gramercy Tavern, The Modern, and Blue Smoke.
Past winner, James Beard Foundation and “Bon Appétit’s”
Restaurateur of the Year. USHG restaurants have collectively
won over 10 individual James Beard Awards, and several have
been voted NYC’s Most Popular Restaurant by Zagat.
Chef Restaurateur/Author
Operates Red Rooster and five other restaurants.
Award winner for James Beard Foundation’s Best Chef:
New York City. Winner of Bravo’s “Top Chef Masters” and
“Chopped All-Stars.” Author of three books. Former executive chef
of Aquavit. Marcus cooked President Barak Obama’s first State
Dinner for the Prime Minister of India.
“ICE gave me the solid
foundation I needed to
embark on a successful and
unique culinary career. The
instructors, facilities,
curriculum, and industry
access are of the highest
quality, and I left the
program having gained an
invaluable education. Since
becoming a leader myself, I
have gone on to hire several
other alumni, all of whom
have impressed me greatly.
The technical competency
and overall maturity of the
student population remains
a gold standard in the field.”
Culinary Expert/Author/Television Personality
Permanent judge on Emmy-winning series “Top Chef,” the toprated food show on cable; host of “Top Chef: Just Desserts.”
“Food & Wine” special projects director, including the annual
“Food & Wine” Classic in Aspen. Former special events
manager for Chef Daniel Boulud’s restaurant empire. Author
of “Talking With My Mouth Full.”
ICE graduate ‘99
Our New Facility–Opening in 2015
DANNY MEYER
expansive floor, focusing the energy of the school
and enhancing our students' day-to-day
educational experience. It's an environment that
encourages exchange and innovation, integrating
all of ICE's culinary offerings: four accredited
career training programs, professional
development opportunities, recreational cooking
workshops and special events. Visit
ice.edu/BrookfieldPlace to learn more.
Today more than ever, a career in the culinary
world offers a world of possibilities. And there is
no better place to embark on a career than in
New York City, the food capital of the world.
11,000 students have already found their future
in food and hospitality at ICE. Will you be next?
WE WROTE
THE BOOK...
“Culinary Careers: How to Get Your Dream Job in Food,
with Advice from Top Culinary Professionals” (Clarkson
Potter) can provide a road map for career success.
MARCUS SAMUELSSON
Written by ICE president Rick Smilow and co-author
Anne E. McBride, the book includes candid portraits of
dozens and dozens of coveted jobs at all levels to help
you find your dream position. “Culinary Careers” is a
guide to navigating the seemingly endless range of career
opportunities in the food industry today.
“For anyone in the food-service business, or even
thinking about it, this is a must-have guide.”
—TIM ZAGAT
5
FREQUENTLY ASKED QUESTIONS
Q
ICE’S HONORS & AWARDS
ICE students won “Food & Wine’s” School Jam competition 3 of
the 4 years the event was run. Competing schools included New
England Culinary Institute, The Restaurant School
(Philadelphia), the French Culinary Institute, and the Southern
California School of Culinary Arts.
Finalist
and winner
in the International
Association of Culinary
Professionals’
2002, 2003, 2006,
2008 & 2013
Awards of
Excellence
Why go to culinary school?
What can I expect to learn?
Sometimes prospective students ask us
A
why they should enroll in culinary school.
Why not simply find a good restaurant and
learn on the job? While working in a
restaurant helps you assess whether the field is
indeed for you, a drawback to on-the-job
training is that your culinary education is
limited to the repertoire of a single employer.
Moreover, you may learn the hows of cooking
by working in a restaurant, but your employer
probably wouldn’t have time to teach you the
whys of cooking. That’s where culinary school
comes in. We consider questions such as Why
does a sauce break? Why does a cake fall?
What makes a stock cloudy?
Named Best
Culinary School
in New York
by “New York”
Magazine.
The James Beard Foundation is the nation’s most prestigious
organization, awarding chefs, restaurants, and culinary
professionals. ICE alumni have won seven times in the last 10 years.
This includes chef Alison Vines-Rushing, 2004 winner of the Rising
Star Chef in America award, and Gina DePalma, 2009 Best Pastry
Chef winner.
student population is approximately 40% men
and 60% women.
Q
Q
What can I do with a
culinary diploma?
The food-service field is one of the fastest
growing job sectors in the United States
today, and employers increasingly see a culinary
school diploma as an essential credential for a job
in their kitchens. But working as a food
professional can mean more than just working in
a restaurant. Other possibilities include catering;
hotel and restaurant management; publishing
and television; private and corporate dining;
specialty food retailing; food styling; wholesale
and retail baking; food and beverage consulting;
freelance food writing; and recipe development.
A
Q
How long will it take me to
earn a diploma?
ICE is unique because the school offers
A
convenient morning, afternoon, evening
and weekend classes starting each month
through the calendar year. The Culinary Arts
and Pastry & Baking Arts programs run 650 or
610 hours—440 or 400 hours in class and 210
hours on externship. The Culinary Management
Diploma Program runs 316 classroom hours.
The Hospitality Management Program runs
438 hours in class and 200 hours on externship.
Schedules are varied, allowing you to pick your
schedule options. Total program length ranges
from 24 to 55 weeks.
How much does school cost?
Is financial aid available?
Tuition for the Culinary Arts Diploma
starts at $32,640, $30,540 for the Pastry
& Baking Arts Diploma, $13,880 for the
Culinary Management Diploma, and $13,990
for the Hospitality Management Diploma,
depending on the desired schedule. Plenty of
payment options, including private bank loans
and extended payment programs, are available
to those who qualify. Comfortable monthly
payments make ICE a more affordable option
for a lot of students.
A
Q Can students take two programs at the
same time, and is there a discount for
doing so?
Entrepreneurial Culinary Arts and Pastry &
Baking Arts students may add the Culinary
Management Diploma program to their studies
and earn two diplomas in the time it takes to
earn just one at other culinary schools. Further,
a 10% tuition discount is offered on the CMD
program if enrollment is concurrent with a
Culinary Arts or Pastry & Baking Arts program.
A
Q
How will I find a job when I’ve
finished?
Our Department of Career Services makes
job placement available to all graduates
and alumni. While in the program, you will
benefit from job fairs, résumé workshops,
interviewing seminars, advisement sessions,
and volunteer opportunities. We maintain
extensive job listings, from entry-level to
advanced positions, through our established
network of graduates, chefs, and other culinary
contacts in New York City and elsewhere.
Alumni have access to a weekly email that lists
a wide range of job opportunities at all levels.
A
Q
Why go to ICE?
We are very proud of the recognition that
ICE has received from chefs, alumni, and
the larger culinary community. But our most
objective praise comes from an important
national association of educational
professionals. Nearly every major culinary
school in America, including ICE, is accredited
by the Accrediting Commission of Career
Schools and Colleges (ACCSC). An ACCSC
team made up of industry and educational
experts conducted two-day inspections of ICE
in 2000 and 2005. In 2000, after the first
inspection, the accrediting team cited four
separate “Items of Excellence.”
CAREER PROGRAMS SCHEDULE JAN-MAY 2015
CULINARY ARTS
$39,950 (mornings/intensive/afternoons)
PROGRAM
Mornings
Intensive
Afternoons
Evenings
Weekend
Hybrid
What if I’d like a career in the
hospitality industry?
In that case, we’d recommend ICE’s newest
diploma
program,
Hospitality
Management (HMD). A career path in hotels
can combine elements of marketing, customer
service, event management, and tourism. Hotels
also tend to provide clear paths for both
advancement, and the opportunity to move
nationally or internationally if you so desire.
HMD classes meet three or four times per week
and the program takes 12 to 13 months to
complete.
A
Q
Can you describe the students?
We see a broad range, from 18-year-olds
A
just out of high school, to career changers
with many years of experience in fields from
medicine to music, from computers to
construction. They come from all over the
United States and the world, including countries
such as Brazil, the Philippines, Israel, England,
and Korea, and from all walks of life. Our
1. 100% student satisfaction:
All students surveyed would “recommend
the school to a friend.”
2. Outstanding faculty and faculty commitment
to students.
3. Facilities and equipment.
4. Involvement in community service.
ICE has also won the IACP’s (International
Association of Culinary Professionals) Award
of Excellence for Culinary Schools several
times in the last decade.
For more information, and to request
our career course catalog,
call Career Admissions at (888) 366-CHEF,
or see our website, ice.edu/careertraining.
ICE is one of the first culinary institutes
in the world to fully incorporate the iPad
into its’ educational program.
CLASS DAYS
Mon-Fri
Mon, Tue, Thu, Fri
Mon-Fri
Tue, Wed, Thu
Sat, Sun
Sun, Mon Tue
PASTRY & BAKING ARTS
$38,250 (mornings/afternoons/intensive)
PROGRAM
Mornings
Intensive
Afternoons
Evenings
Weekends
Hybrid
CLASS TIME
8am-12pm
8:30am-5pm
1-5pm
6-10pm
9am-5pm
6-10pm/9am-5pm
PROGRAM LENGTH
8 Months
6 Months
7 Months
12 Months
10 Months
10 Months
START DATES
1/7 • 3/2 • 5/26
4/13
2/6 • 5/1
3/12
1/24 • 5/30
2/24
F $33,790 (weekends/hybrid/evenings) F $30,540 (Jan weekend)
CLASS DAYS
Mon-Fri
Mon, Tue, Thurs, Fri
Mon-Fri
Sun-Tue
Sat, Sun
Wed, Thurs, Sat
PROGRAM LENGTH
8 Months
6 Months
8 Months
12 Months
10 Months
10 Months
START DATES
2/26 • 5/1
3/31
1/6 • 5/18
3/10
1/31 • 5/2
TBD
CULINARY MANAGEMENT
F $13,880 (evenings/weekends/hybrid)
$15,430 (mornings/afternoons)
PROGRAM
Mornings
Afternoons
Afternoons
Evenings
Hybrid
CLASS TIME
8am-12pm
1-5pm
1-5pm
6-9pm
6-9pm/9am-3:30pm
CLASS DAYS
Mon, Wed, Thu
Mon, Tue, Thu
Mon, Wed, Thu
Mon, Tue, Thu
Wed, Sat
PROGRAM LENGTH
7 Months
7 Months
7 Months
9 Months
9 Months
START DATES
1/29 • 4/20
2/3
5/28
3/16
TBD
PROGRAM LENGTH
12 Months
12 Months
12 Months
START DATES
5/5
TBD
3/30
HOSPITALITY MANAGEMENT
$15,990 (morning/afternoons)
PROGRAM
Mornings
Afternoons
Evenings
F $13,990 (evenings)
CLASS TIME
8am-12pm
1-5pm
6-9pm
CLASS DAYS
Tue, Wed, Fri
Mon, Tue, Thu
Mon, Tue, Wed, Thu
Costs noted above for ICE’s Culinary Arts and Pastry and Baking Arts programs include:
iPad, uniforms, student tool kit, Wusthof knife set and books. See official school catalog for details.
A
Q
F $35,840 (weekends/hybrid/evenings) F $32,640 (Jan weekend)
CLASS TIME
8am-12pm
8:30am-5pm
1-5pm
6-10pm
9am-5pm
6-10pm/9am-5pm
Tuition is subject to change and may vary by schedule.
Please contact your admissions representative for the most current information.
SELECTED JOB & EXTERNSHIP PLACEMENTS
FOR INSTITUTE OF CULINARY EDUCATION STUDENTS
Restaurants
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•
•
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•
•
•
•
•
•
•
•
•
•
ABC Kitchen
Ai Fiore
Alder
Annisa
Aquavit
Aureole
Balthazar
Bar Boulud
Blue Hill
Blue Hill at Stone Barns
Blue Smoke
Bouchon Bakery (NYC)
The Breslin
Buddakan (NYC)
Café Boulud
Craft Restaurant Group
Daniel
David Burke Kitchen
db Bistro Moderne
Del Posto
Dovetail
Eataly
Eleven Madison Park
Esca
Gato
Gotham Bar & Grill
Gramercy Tavern
Hearth
Jean Georges
JoJo
Lafayette
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Landmarc
Le Bernardin
Lupa
Maialino
Marea
Marlow & Sons
The Modern
Momofuku
Morimoto
Nobu
Oceana
Perilla
Perry St
Per Se
Prune
Public
Shake Shack
The Musket Room
The Nomad
The Spotted Pig
Telepan
Tertulia
Union Square Cafe
Wallsé
Harvest Restaurant Group (NJ)
La Mar (San Francisco, CA)
Bouchon Bistro (Yountville, CA)
Craftsmen & Wolves (San Francisco, CA)
Café Boulud (Palm Beach, FL)
Lucques (Los Angeles, CA)
Café at Chez Panisse (Berkley, CA)
Catering
•
•
•
•
•
Abigail Kirsch Catering
Union Square Events
Feast & Fetes
The Cleaver Company
Great Performances
Media
•
•
•
•
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•
“Food & Wine”
“Everyday with Rachael Ray”
“Food Network”
Martha Stewart Living Omnimedia
“Saveur”
“Good Housekeeping”
Bakeries & Patisseries
•
•
•
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Amy’s Bread
Balthazar Bakery
Carlo’s City Bakery (Hoboken, NJ)
FIKA
Financier Patisserie
Le Pain Quotidien
Hotels & Corporate Dining
•
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•
•
•
•
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•
Club Med
Marriott
The Mark
The Peninsula (NY)
The W Hotels
Aramark
New York Palace
Sodexo
For more information, call 888.366.CHEF
6
CAREERDIVISION
CULINARY ARTS DIPLOMA
n our Culinary Arts Diploma program, students
learn the theory, practice, and art of cooking. The
650-hour comprehensive curriculum is grounded in
ICE’s five-point model of skill development: theory,
technique, palate training, speed, and teamwork. This
approach ensures that students move quickly yet
thoroughly through the program, while learning the
elements that are essential for a successful culinary
career.
I
Each class is designed to teach specific skills, which
gradually become more complex as the program
progresses. We begin by training students how to taste.
They learn to appreciate the subtleties of a wide variety
of foods—from herbs and condiments to vegetables and
meats. As the course continues, students are immersed
in techniques, such as knife skills, dry and moist heat
cooking methods, sauce making, restaurant simulations,
and pastry and baking, among others. As students grow
more confident, they build upon skills they’ve mastered
in earlier classes to create increasingly complex dishes
and, later, menus. By graduation, they’re able to
approach any cooking task with ease. While our
Culinary Arts curriculum is grounded in classical French
technique, food trends are decidedly global. To that end,
we’ve designed the program so that students work with
To ensure that students are ready to work in four-star
kitchens, they will work on signature dishes of some of
the country’s top chefs. Thomas Keller, Daniel Boulud,
Mario Batali, Rick Bayless, Ming Tsai, and more
contributed what they felt were dishes most
representative of their respective culinary styles.
SELECTED ALUMNI
IN CULINARY ARTS
Most lessons conclude with a group tasting and a
critique of that day’s work by the chef-instructor, so that
students continue to develop their palates, identify
successes, and learn to solve problems. Homework, a
crucial adjunct to in-class learning, is assigned regularly
to acquaint students with upcoming topics.
Executive Chef/Owner,
Landmarc, Ditch Plains & Kingside
Featured Judge on
Food Network’s “Chopped”
The small class size, with an average of 14 students,
ensures individual attention, which helps each student
progress through the program and gain confidence and
proficiency.
ingredients and techniques from countries around the
world, including India, Japan, Thailand, China, Italy,
and Spain.
After completing their 440 hours of in-class training,
students move off-site to participate in a 210 hour
externship. They put their skills to the test, continuing
the educational process in a restaurant, hotel, catering
kitchen, or other culinary enterprise.
METRO NEW YORK
Marc Murphy (’90)
Gail Simmons (’99)
Special Projects, “Food & Wine”
Judge, Bravo’s “Top Chef”
Missy Robbins (’95)
Consulting Chef, Corkbuzz Chelsea Winebar
One of “Food & Wine’s” Best New Chefs 2010
Ivy Stark (’95)
Executive Chef, Dos Caminos, Soho
Frank DeCarlo (’86)
Chef/Owner, Peasant & Bacaro
Anthony Sasso (’04)
Chef de Cuisine, Casa Mono
For tuition rates and start dates see, page 5.
Ann Redding (’02)
Co-Chef/Owner, Uncle Boon's
Sohui Kim (’02)
Chef/Owner, The Good Fork, Brooklyn
CURRICULUM OUTLINE
The diploma program contains 13 courses. The first 12 courses are comprised of 110 four-hour lessons held at ICE. The 13th course is an off-site externship.
The program is constructed as follows:
COURSE 1: CULINARY FUNDAMENTALS: 32 HOURS
COURSE 7: INTERNATIONAL CUISINE: 44 HOURS
Great cuisine rests on the mastery of seemingly simple preparations and techniques that
determine the quality of the final product. The most crucial of these is knife skills, which
students begin to learn right at the start of their studies.
Cuisine of France: With good reason, France is considered the touchstone for all Western cuisines.
In this course, students become familiar with characteristic ingredients, methods, and dishes
from Provence, Burgundy, Normandy, and Alsace.
Cuisine of Italy: Piedmont, Tuscany, Abruzzo, and 17 other regions comprise what we think of as
Italian food. Regionality is the essence of all things Italian, and this concept is central to our
presentation of this exciting cuisine. Using authentic recipes and ingredients, students come to
appreciate the diversity and simplicity that characterize this popular yet elusive European
cuisine.
COURSE HIGHLIGHTS:
• Knife skills
• Culinary math
• Palate development
• Food safety & sanitation
• Product identification
• Ingredient pairing
COURSE 2: INTRODUCTION TO MEAT, FISH & POULTRY: 28 HOURS
When consumers purchase meat or fish, they buy a fillet or a steak; few suspect the skill
required to create them. In this course, students are immersed in the techniques of protein
fabrication. All types of meat and fish are included.
COURSE HIGHLIGHTS:
• Beef/veal identification & fabrication
• Poultry fabrication
• Pork fabrication
• Fish & shellfish
COURSE 3: SOUPS & SAUCES: 32 HOURS
Every chef takes great pride in the sauces that transform a good meal into a great dining
experience. From the classic sauces of France to modern salsas, relishes, infused oils, coulis, and
chutneys, you will explore all the diverse expressions of the saucier’s art. These sauces form the
basis for an exploration of a full range of soups.
COURSE HIGHLIGHTS:
• Grand sauces
• Emulsified sauces
• Consommés
• Reductions
• Compound sauces
• Contemporary sauces
• Vegetable-based soups
• Roux-based soups & bisques
COURSE 4: DRY HEAT COOKING METHODS: 32 HOURS
Mastery of cooking technique is an essential yet difficult aspect of the culinary craft. Whenever
a chef turns and faces the stove, the outcome is wholly dependent on a few basic skills—sautéing,
grilling, and frying among them. These dry-heat methods are taught comprehensively and
meticulously, giving students an opportunity for repetition that assures competency and
confidence.
COURSE HIGHLIGHTS:
COURSE HIGHLIGHTS:
• Fruit-based desserts
• Custards
• Pizza and focaccia
• Tarts
• Doughs (brisée, sucrée, puff, brioche, croissant & bread)
COURSE 10: CONTEMPORARY DESSERTS: 44 HOURS
Today, complex, multi-element plates have become the norm in the best kitchens. Texture, flavor,
and form combine to create memorable finales to the dining experience. Students explore the
interrelation between these concepts as they learn to prepare the components of plated desserts.
COURSE HIGHLIGHTS:
• Confections
• Cakes
• Plated desserts
COURSE 11: MODERN CULINARY MASTERS: 32 HOURS
COURSE 5: MOIST HEAT COOKING METHODS: 36 HOURS
Moist heat cooking produces some of the great treasures of the kitchen. Profound flavors and
comforting textures make braises and stews some of the highlights of cuisines around the world.
Poached and steamed dishes have come into their own, and now form the basis of many of
today’s wellness-centered dishes.
As cuisine has evolved and transformed over time, certain chefs have come to the fore as
innovators, visionaries, and artists. Many are eager to share their culinary gifts with tomorrow’s
chefs, and ICE is proud to have collaborated with five of them: Mario Batali, Ming Tsai, Rick
Bayless, Daniel Boulud, and Thomas Keller. In preparing recipes specially selected by the chefs,
students come to understand the unique perspective of each and glean ideas that will spark their
own creativity. The course concludes with market-basket cooking classes, where students can
individually express their interpretation of the masters’ lessons.
COURSE 12: HORS D’OEUVRES, CHARCUTERIE & BUFFETS: 40 HOURS
COURSE HIGHLIGHTS:
• Shallow poaching proteins
• Deep poaching proteins & vegetables
COURSE 6: BREAKFAST, BRUNCH & LUNCH: 32 HOURS
Dinner is the main meal associated with being a chef. But over 30% of all meals eaten in
restaurants are breakfast, brunc,h and lunch. This course explores the techniques and
ingredients used in those meals, from egg cookery and crêpes to sandwiches, vinaigrettes, and
dressings. Legume, grain, timbale and soufflé techniques are also part of this course.
COURSE HIGHLIGHTS:
• Egg specialties
• Cereals
• Breakfast meats
• Dressings & vinaigrettes
• Grains & legumes
COURSE 9: PASTRY & BAKING ESSENTIALS: 36 HOURS
Even the most basic preparations in the pastry chef’s repertoire require practice and skill to master.
Silky custards, delicate tarts, and flaky croissants all rely on mastery of the essential skills of rolling,
kneading, mixing, and forming. These concepts are emphasized in this comprehensive introduction
to baking basics.
• Chocolate tempering
• Petits fours
• Sorbets
• Sautéing proteins, starches & vegetables
• Pan-frying proteins, starches & vegetables
• Deep-frying proteins, starches & vegetables
• Grilling proteins, starches & vegetables
• Roasting proteins, starches & vegetables
• Braising proteins & vegetables
• Steaming proteins & vegetables
• Stewing proteins, starches & vegetables
COURSE 8: INTERNATIONAL CUISINE 2: 52 HOURS
Cuisine of Asia: The panoply of Asian flavors and techniques exert a growing influence on all types
of food. Chefs commonly borrow spices, herbs, and other ingredients from this region as they
seek to create a more global approach to cuisine. Centering on flavor profiles and specific
techniques, this course acquaints students with the essential dishes of India, China, Japan, and
Thailand.
Advanced Culinary Applications: Successful multi-tasking is one of hallmarks of every chef. The
challenges of bringing together all the components of an entrée require rigorous attention to
timing and proper sequencing of tasks. This course is designed to enable students to assimilate
these skills as they learn how to prepare and plate contemporary entrées.
• Griddle specialties
• Crêpes
• Simple &composed salads
• Assorted sandwiches
• Soufflés, gratins & timbales
Close your book and cook—a difficult task, but one which allows students to arrive at a deeper
understanding of the role of an ingredient as well as its relation to others. With a basket of
seasonal ingredients, students work in small groups to create a unique menu without using
recipes as well as practice plating, timing, consistency, and creativity.
Hors d’oeuvres and appetizers challenge the chef to create masterpieces in miniature. Whether
they are as simple as a crab cake or as complex as a veal and truffle terrine, they require skill and
a discerning palate. Those who master these techniques have the freedom to create many
exciting products. Smoking and curing round out the methods covered in this course. All these
concepts come to fruition in a grand buffet designed by the students under the guidance of their
Chef-Instructor.
COURSE 13: EXTERNSHIP: 210 HOURS
At the end of their in-class training, all students are assigned an externship. While ICE strongly
recommends that students extern in restaurant kitchens, they may request venues such as
hotels, catering companies, corporate dining rooms, test kitchens, or food magazines in order to
meet their professional goals.
Tina Bourbeau (’93, ’01)
Senior Director of R&D, Fresh Direct
Anthony Ricco (’01)
Chef de Cuisine, Spice Market
Jeremy Hanlon (’00)
International Corporate Executive Chef,
Carlson Restaurants
National Restaurant Association "2010 Hot Chef
Challenge" Award
Greta Anthony (’95)
Former Food Producer, “The Martha Stewart Show”
Winner of James Beard Awards
for Best TV Food Segment in 2003 & 2005
and several Emmy Awards
Sarah Copeland (’02)
Food Director, “Real Simple”
Anthony Paris (’97)
Executive Chef, The Crosby Street Hotel
Suzanne Barr (’97)
Senior Consumer Culinary Specialist,
Unilever Consumer Kitchens
(Englewood Cliffs, NJ)
David Siegel (’03)
Executive Chef , The Lobster Place/Cull & Pistol
Miguel Trinidad (’07)
Chef/Partner, Maharlika & Jeepney
Kamal Rose (’09)
Executive Chef, Tribeca Grill
Pnina Peled (’00)
Executive Chef, Memorial Sloan Kettering Center
NATIONAL
Randy Zweiban (’89)
Consultant, Province (Chicago, IL)
Winner of 2004 Nation’s Restaurant News’ Best
Independent Operator Menu in America Award for
Nacional 27 (Chicago, IL)
James Holmes (’01)
Chef/Owner, Olivia (Austin, TX)
“Bon Appétit” 2009 Ten Best New Restaurants
Brandon Johns (’95)
Executive Chef, Grange Kitchen & Bar
(Ann Arbor, MI)
Allison Vines-Rushing (’00)
Co-Executive Chef, Mila (New Orleans, LA)
Former Executive Chef, Jack’s Luxury Oyster Bar
Winner of the 2004 James Beard
Rising Star Chef Award
Brian Recor (’01)
Chef de Cuisine, Morgan’s in the Desert
(La Quinta, CA)
Rachel Yang (’01)
Chef/Owner, Joule and Revel (Seattle, WA)
“Bon Appétit” Best New Restaurant 2013
Jeff Harris (’05)
Executive Chef, Bolsa (Dallas, TX)
Joncarl Lachman (’02)
Chef/Owner, HB and Vincent (Chicago, IL)
& Noord eetcafe (Philadelphia, PA)
Vivian Howard (’03)
Chef/Owner, Chef & The Farmer (Kinston, NC)
Host of “A Chef’s Life’” PBS, Peabody Award Winner
Ryan Farr (’01)
Chef/Owner, 4505 Meats (San Francisco, CA)
Author of “Whole Beast Butchering
& Sausage Making”
CAREERDIVISION
Andrea Tutunjian,
Director of Education & Dean, School of Pastry & Baking
7
PASTRY & BAKING ARTS DIPLOMA
thoroughly through the program, while learning the
elements that are essential for a successful career.
astry & Baking Arts combines the creativity of art
and the finesse of technique to form delicious
and complex presentations. Students who
complete our 610-hour diploma program graduate
with the strong and competitive knowledge of theory,
techniques, and hands-on experience that provides
them with the foundation for life long success.
P
The content of the program is international in scope,
drawing on baking and pastry traditions from America,
Austria, France, Italy, and Switzerland. It offers students
a comprehensive hands-on experience of the
components of baking, and includes units on everything
from breads and cakes to confections and frozen
desserts. Most lessons conclude with a group tasting and
a critique of that day’s work by the chef-instructor, so that
students continue to develop their palates, identify
successes, and learn to solve problems. Homework, a
crucial adjunct to in-class learning, is assigned regularly
to acquaint students with upcoming topics.
Drawing from the rich baking and pastry traditions of
France, Italy, Austria, and Switzerland, as well as
contemporary American, our Pastry & Baking Arts
program is not only international in scope, but
constantly evolving through modern global influences.
Our award-winning program and curriculum were
shaped by two chefs: Nick Malgieri, the former
executive pastry chef at Windows on the World and a
member of “Pastry Art & Design’s” 1998 and 1999 Ten
Best Pastry Chefs’ roster. And more recently, Michael
Laiskonis, our current Creative Director and former
Executive Pastry Chef at Le Bernardin and 2007
winner of the prestigious James Beard Foundation’s
Outstanding Pastry Chef in America award.
The small class size, with an average of 12 students,
ensures individual attention, which helps each student
progress through the program and gain confidence and
proficiency.
After completing their 400 hours of in-class training,
students move off-site to participate in a 210-hour
externship. They put their skills to the test, continuing
the educational process in a restaurant, hotel, catering
kitchen, or other culinary enterprise.
The curriculum, like our Culinary Arts Program, is
grounded in ICE’s five-point model of skill development:
theory, technique, palate training, speed and teamwork.
This approach assures that students progress quickly yet
SELECTED ALUMNI IN
PASTRY & BAKING ARTS
METRO NEW YORK
Gina DePalma (’94)
Former Pastry Chef, Babbo
James Beard Foundation
Outstanding Pastry Chef Award 2009,
Cookbook Author
Claudia Fleming (’88)
Owner & Pastry Chef, The North Fork Table
Outstanding Pastry Chef 2000
Nicole Kaplan (’97)
Executive Pastry Chef, Rôtisserie Georgette
Named one of “Pastry Arts & Design’s”
Ten Best Pastry Chefs in America in 2003 & 2006
for Eleven Madison Park.
Tim Koch (’96)
Pastry Chef, Baltusrol Golf Club (NJ)
Recipient of numerous pastry awards,
including Gold Medal, Petits Fours Glacés,
International Geneva Association
Elisa Strauss (’01)
Owner, Head Cake Designer, Confetti Cakes
Author of “Confetti Cakes Cookbook”
& “Confetti Cakes for Kids”
CURRICULUM OUTLINE
Richard Mast (’06)
The diploma program contains nine courses. The first eight courses are composed of 100 four-hour lessons that are held at ICE.
The ninth course is an off-site externship. The program is constructed as follows:
COURSE 1: INTRODUCTION TO BAKING TECHNIQUES & INGREDIENTS
PART I: 44 HOURS
The program begins by giving students an in-depth understanding of the ingredients,
techniques, and procedures they will use throughout the program:
COURSE HIGHLIGHTS:
• Identification and discussion of the essential ingredient groups: sugar, dairy and fruit.
• Weights and measures, culinary math, food safety, sanitation, and equipment identification.
• Introduction to basic decorating skills, the use of a pastry bag, and making and utilizing
cornets.
• Techniques for preparing fruit-based desserts, including poaching, roasting,
macerating, drying, and candying.
• The basics of egg theory as they prepare egg-based desserts like soufflés and meringues
COURSE 2: INTRODUCTION TO BAKING TECHNIQUES & INGREDIENTS
PART II: 56 HOURS
All well-executed desserts rely on a mastery of fundamental techniques. In this course students
begin the journey toward that goal by learning:
COURSE HIGHLIGHTS:
• The basics of egg theory as they prepare egg-based desserts like crème brûlée, bread pudding,
mousses, and éclairs made with pâte à choux.
• The theory and practice of sugar cookery including the preparation of sugar syrups, glazes,
fondant, nougat, fudge, and caramel.
• How to prepare a variety of cheesecakes along with classic pastry cream.
• Production of frozen desserts such as ice creams and sorbets.
COURSE 3: BREADS & OTHER YEAST-RAISED DOUGHS: 36 HOURS
Bread is at the crossroads of the culinary and baking arts. At the heart of this deceptively simple
food is some of the program’s most challenging material:
COURSE HIGHLIGHTS:
• The technique and theory of working with yeasted doughs: fermentation, dough hydration,
temperature control, kneading, and shaping.
• How to calculate and utilize bakers’ percentages, with application in sour, straight dough
formulations, and more.
• Application of this theoretical knowledge by baking a variety of breads, including braided, rye,
olive, and sourdough loaves along with brioche, bagels, baguettes, foccacia, and pizza.
COURSE 4: PASTRY DOUGHS: 64 HOURS
Mixing, rolling, turning, and forming: These are the essential skills students master as they learn
to prepare the wide variety of doughs that are the basis of so many pastry items. Included are:
Co-Owner, Mast Brothers Chocolate
Co-Author of “Mast Brothers Cookbook”
IACP Award Winner
COURSE HIGHLIGHTS:
• Butter-based and egg-foam cakes, including layered and rolled versions.
• The theory of batter balance as they prepare cakes using various mixing techniques including:
one-stage, high-ratio, and creaming method. Cakes prepared include carrot, pound, white,
yellow, crumb, and chocolate along with muffins. Low-fat and egg-foam cakes such as angel
food, chiffon, and génoise are also included.
• Icings and fillings such as curds and ganaches as well as both Swiss and Italian meringuebased buttercreams.
• Cutting, glazing, and decorating petits fours.
• The trio of classic doughs: pâte brisée (flaky), pâte sucrée (sweet), and pâte sablée (cookie) to
make tarts and pastries.
• Laminated or layered doughs, including puff pastry, croissant, and Danish doughs, both by
hand and with a commercial sheeter.
• Proper rolling techniques for preparing tarts, galettes, pies (single-crust, two-crust, and lattice),
palmiers, mille-feuille, fruit strips, pithiviers croissants, pains au chocolat, and a variety of
Danish specialties.
• Specialty pastry shop items including phyllo, donuts, cannoli, sfogliatelle, and handstretched
classic strudel.
COURSE 5: CAKES, FILLINGS & ICINGS:
PART I: 48 HOURS
Mina Pizarro (’02)
Pastry Chef, Juni
Rachel Thebault (’05)
Head Confectioner/Owner, Tribeca Treats
David Crofton (’03)
COURSE 6: CAKES, FILLINGS & ICINGS
PART II: 52 HOURS
Pastry Chef/Owner, One Girl Cookies
(Brooklyn)
Batters produce more than the familiar cakes we often see: More complex techniques give us not
only an international assortment of cakes, but cookies as well.
COURSE HIGHLIGHTS:
• Complex layered goods including plain and chocolate-nut sponges, génoise, mousseline, pan di
Spagna, and biscuit joconde.
• A classic assortment of cakes, including opera, miroir, tiramisu, zuccotto, zuppa inglese,
charlotte, and chocolate ribbon cake.
• A wide variety of piped, dropped, molded, bar, sheet, and stencil cookies including biscotti,
brownies, madeleines, macarons, spritz, tuile, and tulipe.
• Our Pastry Masters program includes theory, preparation, and presentation of multielement,
contemporary plated desserts from master pastry chefs in the industry. Students recreate and
prepare recipes by award-winning chefs, including Michael Laiskonis, Dominique Ansel,
Stephan Iten, and Sherry Yard.
COURSE 7: CHOCOLATE CONFECTIONS: 44 HOURS
Steven D’Onofrio (’93)
Managing Director, Swiss Chalet Fine Foods
Zac Young (’06)
Pastry Chef, David Burke Kitchen,
Season 1 contestant on “Top Chef: Just Desserts”
NATIONAL
Stephen Durfee (’91)
Former Pastry Chef of French Laundry (CA)
Outstanding Pastry Chef Award 1998
Tim Healea (’98)
Of the various mediums used by pastry chefs to express their vision, none is more seductive than
chocolate. This comprehensive course takes students beyond the basic techniques and allows
them to experience the joy of creativity as they produce and assemble a chocolate showpiece.
COURSE HIGHLIGHTS:
• Chocolate production, theory, and tempering methods.
• Dipping and enrobing.
• Preparation of fondant, truffles, butter crunch, and nougatine; molded, dipped and filled
chocolates; and the highlight of this section, showpieces.
• Advanced methods including piped and framed centers, and isomalt casting.
Owner/Head Baker, Little T American Baker
(Portland, OR)
Silver Medal Winner, Team USA for the
2002 World Cup of Baking, Paris
Lucy Martin (’95)
Owner, Sofelle Confections (Orlando, FL)
Former Pastry Chef, Marriott-Orlando
World Center (FL)
Recipient of numerous awards at the annual
Bread & Pastry Championship
Wendy Kromer-Schell (’93)
COURSE 8: CAKE DECORATING: 56 HOURS
Cake decorating represents the ultimate fusion of art and craft. The students’ effort and practice
in prior classes is rewarded as they take their skills to a new level by preparing tiered cakes.
COURSE HIGHLIGHTS:
COURSE HIGHLIGHTS:
Jared Rubin (’09)
Pastry Chef, Meadowsweet
• Buttercream flowers and borders, royal icing, and fondant (draping, crimping, and ruffling).
• Gum paste flowers, including azaleas, lilies, roses, and more.
• Floral arrangement and tiered cake assembly including splitting, filling, and crumb coating
and the usage of marzipan for covering cakes and making flowers, fruits, and vegetables.
• Finishing techniques like petal dusting and tier assembly. This course culminates in the
creation of an original two-tiered wedding cake.
Owner, Wendy Kromer Specialty Confections
(Sandusky, OH)
Zoe Nathan (’01)
Pastry Chef/Owner,
Rustic Canyon Wine Bar & Restaurant &
Huckleberry Café & Bakery (Los Angeles, CA)
Tiffany MacIssac (’02)
Pastry Chef, Buttercream Bakeshop (Washington D.C)
Meadow Ramsey (’02)
Pastry Chef, Sqirl (Los Angeles, CA)
At the end of their in-class training, all students are assigned an externship. While the Institute
of Culinary Education recommends that students extern in restaurant kitchens, they may
request venues such as hotels, catering companies, corporate dining rooms, or pastry shops in
order to meet their professional goals.
From the humble pound cake to the classic génoise, students go beyond the recipes to explore
the theory and technique of cake making and expand their abilities to create original cakes.
INSTRUCTOR FOCUS
Sarah Chaminade, Pastry & Baking Chef-Instructor
ICE Chef-Instructor Sarah Chaminade grew up in Connecticut and Maryland, where she regularly watched Julia Child's and Jacques Pepin's shows, and even pretended to
host her own cooking show. During high school, she worked her way up through a Damon's Grill & Sports Bar and a Macaroni Grill, from hostess to prep cook to garde
manger. That's where she learned what it was like to “sweat in the kitchen and be a female amongst a sea of men.” Since the art and design that came with the pastry
profession came naturally for her, she decided to earn her degree in baking and pastry from the Culinary Institute of America. Chaminade worked for 15 years for a range of
restaurants, hotels, bakeries, and catering companies in New York and Connecticut, then started looking for a way to share her knowledge while continuing to learn from
other talented chefs. Soon she ended up teaching both Professional Baking & Pastry and Recreational classes at ICE. She also works as a private chef; one of her most
rewarding jobs right now is teaching “a really bright autistic teen who loves to cook. It's very rewarding to see how he is evolving from one lesson to the next.” For Chaminade,
planning and organizational skills are key: “I think of myself as a conductor in an orchestra.” Her top tip for those considering this business is to “work in a kitchen during
the holidays to give yourself a real idea of what the life of a chef is before you jump in headfirst!”
New Lower Manhattan Location • February 2015
CAREERDIVISION
8
Stephen Zagor,
Dean, School of Business & Management Studies
CULINARY MANAGEMENT DIPLOMA
his innovative course, unique in New York, is
designed to give students the management
skills necessary for the individual who wants to
become a chef, restaurant manager, or owner of a
culinary business. A culinary business is broadly
defined to include food and beverage operations such
as restaurants, catering companies, and specialty
food or pastry shops. Compared to longer, more
traditional restaurant-management programs, ICE’s
Culinary Management Diploma (CMD) program has
a strong entrepreneurial and practical focus.
T
The 316-hour curriculum is composed of four
modules that are divided into 13 courses. Classes
meet two or three times a week for 26 to 35 weeks,
depending on the schedule. The CMD program is
offered mornings, afternoons, evenings, and
weekends. This arrangement complements the
Culinary Arts and Pastry & Baking Arts programs
and is timed so that students may earn two diplomas
concurrently.
Each class is divided into two sections so that
students are learning and integrating material from
two different courses every day. Externships are not
required in the CMD program, but job placement
assistance is available for graduates. The program’s
teaching materials range from textbooks and current
articles to case studies, field trips, videos; and
frequent guest lecturers. Our small class size allows
us to tailor the educational experience to the needs of
each student.
The program attracts a wide range of students. For
some, the goal is general management in an
established restaurant or hospitality operation. For
others, the CMD program is a first step on an
entrepreneurial path that will lead to opening their
own businesses. The students are as varied as their
goals. Each class contains career changers, working
chefs who want to learn about the business end of the
restaurant world, and those in family foodservice
businesses.
The program culminates with each student
preparing and presenting a business plan that
defines the culinary business of his or her choosing.
To achieve this goal, each course in the CMD
program is designed as a building block for the plan.
For tuition rates and start dates, see page 5.
SELECTED ALUMNI
IN CULINARY &
HOSPITALITY
MANAGEMENT
METRO NEW YORK
Michael Lawrence (’90)
Director of Operations,
Daniel Boulud’s Dinex Group
Justin Philips (’07)
Owner, Beer Table
(Grand Central Terminal)
Colin Alevras (’94)
Service Director, The Dutch
Omri Green (’03)
Business Development Manager,
Union Square Events
Marc Meisel (’00)
Regional Manager, Restaurants
Bloomingdale’s
Juliette Pope (’94)
Beverage Director, Gramercy Tavern
Katrin Naelapaa (’91)
Director, Wines from Spain
Lori Palencia (’05)
CURRICULUM OUTLINE
Catering Manager, Grand Hyatt Regency,
Jersey City
The 316-hour diploma program contains 9 courses, which are divided into 79 lessons (106 lessons in evening classes).
The program is constructed as follows:
Melissa Patel (’05)
Controller, Union Square Events
COURSE 1: MENU DESIGN & CONCEPT DEVELOPMENT: 45 HOURS
COURSE 6: FINANCE & ACCOUNTING: 45 HOURS
This course is designed to acquaint students with the realities of a culinary business concept and
menu—from creativity to profitability. By surveying the industry, students explore all types of
operations, analyze concepts, understand menu strategies, as well as research feasibility and
location selection. Students gain the knowledge required to develop and refine their ideas.
Students prepare sample menus as a project, which will later become part of their final business
plans.
A working understanding of the numbers is critically important to culinary success. The
curriculum for this course focuses on the use of financial statements as a tool for control and
decision-making. Topics include balance sheets, statements of net income, break-even analysis,
cash flow, and financing. Budgets, industry standards, and variation analyses are emphasized.
Students will learn about the flow of financial information from the guest point-of-sale
transactions, through the accumulation of information in the general ledger, to presentation in
financial statement format. Financial ratio benchmarks are also discussed. In the Analysis of
Cases and Exercises, the case study method is used. to give students a real life experience in
understanding financials.
COURSE 2: MARKETING: 30 HOURS
This section of the program gives the student an understanding of the comprehensive strategies
involved in planning and executing an effective marketing program for a food service operation.
The section will also explain the critical role that marketing plays in the success of a business.
Such topics as Social media, internet, public relations, advertising, merchandising and
promotions are covered. Student will be able to develop a comprehensive marketing plan for
their concept using the variety of strategies learned during the course.
COURSE 3: FOOD SAFETY: 16 HOURS
Proper food handling and safety procedures are important elements of a successful culinary
business. In this course, students earn the nationally recognized ServSafe certification while
learning the essential principles of food safety..
COURSE 4: SUPERVISORY MANAGEMENT AND LAW: 45 HOURS
Culinary businesses are people businesses, requiring an understanding of management skills. In
this course, students focus on the major functions of management, including leadership,
motivation, communication, hiring practices, recruitment, training, discipline, and staff
organization. In addition legal requirements, liabilities, and regulations to protect a business
from lawsuits and legal misunderstandings are taught. This course focuses on the legal rights
and responsibilities of owners and operators. Topics include labor relations, employment law,
real estate, and contracts. In addition, various business structures are surveyed.
COURSE 5: PURCHASING & COST CONTROL: 45 HOURS
Strategies for purchasing and control are vital for the success of any culinary operation. This
course examines labor, beverage and food costs, and revenue control. Purchasing guidelines,
sourcing, inventory and control, employee-performance standards, productivity and scheduling,
and use of point-of-sale systems and computer software are also reviewed.
COURSE 7: SERVICE MANAGEMENT: 30 HOURS
Whether a restaurant, bakery or food store, managing the front of the house requires particular
knowledge and skill. Students are introduced to the tools and techniques of service and service
management in restaurants and other foodservice operations. This course also covers how to
build customer satisfaction and development of a Service Culture.
COURSE 8: FACILITIES & DESIGN: 30 HOURS
This course examines how to bring a concept from design through construction and final
inspection. Whether they’re planning to renovate or build a restaurant from scratch, students
gain insight into capital costs and budgeting, as well as how to work with architects, designers,
and contractors. Topics include equipment and systems basics, space analysis, product and
people flows, and kitchen and interior design.
COURSE 9: BEVERAGE & WINE: 30 HOURS
Beverage sales is a challenging business. This course explores all areas of beverage service,
including wine, spirits, beer, mixology, non-alcoholic drinks, coffees, teas and bar design. Wine
tasting and appreciation is included. Students will receive alcohol safety service certifications.
Alex Valdes-Fauli (’05)
General Manager,
Shake Shack Madison Square Park
Jason Soloway (’11)
Owner, Wallflower and The Eddy
Eric Perlmutter (’04)
Co-Owner, E&E Grillhouse, Hill & Bay
Jake Cerrone (’06)
Assistant Food & Beverage Director
Doubletree Suites by Hilton, Times Square
Jim Nawn (’11)
Owner, Agricola, Princeton, NJ
NATIONAL
Tom Gilliland (’91)
Owner, Fonda San Miguel (Austin, TX)
Armandino Batali (’98)
Chef/Owner, Salumi & Salumi Artisan
Cured Meats (Seattle, WA)
Father of Chef Mario Batali
Inez Ribustello (’98)
Wine Consultant/Owner,
On the Square (Tarboro, NC)
Former Beverage Manager;
Windows on the World
Derek Nottingham (’91)
Resident District Manager, Bon Appetit
Management, American University,
(Washington, DC)
Dan Long (’03)
Founder, Mad Greens,
11 locations across Colorado
Anthony Trincanello (’02)
General Manager/Partner,
The Roost at LA Farm (Los Angeles, CA)
For daily updates,
follow @iceculinary
on Facebook, Twitter,
and Instagram.
You can also visit our blog for
highlights of the unique
happenings in and around
ICE, including alumni news,
special events, and guest
lectures at ICE.
blog.ice.edu
CAREERDIVISION
Tom Voss,
Dean, School of Hospitality Management
9
HOSPITALITY MANAGEMENT DIPLOMA
conference planning. To complete their studies, students embark on a
200-hour externship in a resort, hotel, or other hospitality enterprise,
where they apply their learned knowledge and skills while gaining
valuable experience. This is vital because it takes the theory of classroom
instruction and applies it to a practical work environment. The
Hospitality Management Program also includes 45 hours of electives
taught by ICE’s award-winning Culinary Arts, Pastry & Baking Arts,
Culinary Management, and Wine Studies chef instructors.
he Hospitality Management Program offered at ICE features a
comprehensive diploma program that puts students on the fast
track to a career in hospitality management. The eight-to-twelve
month curriculum consists of 438 hours of classroom learning in small,
attentive groups and puts theory into practice with 200 hours of
externship. ICE’s unique educational approach consists of lectures,
hands-on instruction, practical field work, and project-based learning.
Field trips and guest lecturers give students first hand exposure to the
industry and offer a variety of perspectives. The Hospitality
Management Program at ICE enables students to see the hospitality
industry through the eyes of the vibrant hospitality scene in New York
City. Each hospitality student will have access to a school laptop with
industry-relevant software to facilitate the educational process and
prepare them to begin their career.
T
The curriculum at ICE is focused and creative, and relates to the real
world. Graduates will be well prepared for their first day on the job of an
entry-level management position within the hospitality industry.
For tuition rates and start dates, see page 5.
The in-school curriculum begins with an introduction to the hospitality,
travel, and tourism industries, and then progresses through accounting
and finance, front and back, office hotel operations, MIS and technology,
food and beverage management, housekeeping, sales and marketing,
human resources, and finally rounds off with event management and
CURRICULUM OUTLINE
The 438-hour diploma is divided into 10 courses, with 107 lessons that are held at ICE. The eleventh course is a 200-hour off-site externship. The program
is constructed as follows:
COURSE 1: HOSPITALITY HUMAN RESOURCES & SUPERVISION: 44 HOURS
COURSE 7: EVENT MANAGEMENT & CONFERENCE PLANNING: 44 HOURS
One of the most essential components of a successful hospitality enterprise is the people. This course teaches students
how to effectively recruit, train, supervise, and maintain the staff that will either make or break their property. Learn the
skills needed to successfully manage a team-oriented staff through lectures and discussions about computerized human
resource information systems, management techniques, union shops, and employee discipline.
As the hospitality management industry grows, so too does the size and scale of conferences, conventions, and galas.
Large-scale events require complex management skills to create themes, organize timelines, and coordinate catering and
technical resources that include special audio/visual effects and lighting. This course provides students with an in-depth
look at event and conference planning through interactive lectures and group discussions.
COURSE 2: INTRODUCTION TO THE HOSPITALITY, TRAVEL & TOURISM INDUSTRIES: 40 HOURS
COURSE 8: FOOD PRODUCTION & KITCHEN MANAGEMENT: 40 HOURS
From marketing and management to food costs and event planning, this first course introduces students to the wide
world of hospitality management. Get an overview of the functions and structures within a typical hospitality enterprise.
All top hotels have something in common: excellent food venues. The ability to manage kitchens efficiently and
understand food production is a valuable skill that is essential in today’s cost-sensitive environment. The food production
course will explore this important department, from inventory, and progressing to purchasing, storing, menu design, and
preparation to plate presentation and planning and operation. Students will examine kitchen operations in a professional
environment.
COURSE 3: HOSPITALITY & ROOM DIVISIONS MANAGEMENT: 48 HOURS
A hospitality enterprise’s room division is responsible for meeting guests’ expectations for a clean, safe, and secure
environment. This course provides students with an understanding of the essential safety policies and procedures
associated with OSHA safety regulations, laundry and maintenance operations, and the best practices for effectively
managing a secure environment for your guests.
COURSE 4: MATHEMATICAL & FINANCIAL CONCEPTS FOR HOSPITALITY: 44 HOURS
Like most industries, success in the hospitality management industry depends on ambition, hard work, and numbers.
Menu pricing, payroll, and occupancy rates are just a few of the topics covered in this course, which teaches students how
to accurately and efficiently associate numbers with both the financial and logistical aspects of hospitality management.
COURSE 5: HOSPITALITY FOOD &BEVERAGE MANAGEMENT: 44 HOURS
Restaurants, banquet halls, in-room dining services and lounges are all a part of any top-level hospitality enterprise. They
rely on the food and beverage division. This course provides students with an in-depth look at menu design, restaurant
public relations, dining room management, alcoholic beverage service, and financial management tools.
COURSE 6: HOTEL OPERATIONS: FRONT & BACK OFFICE MANAGEMENT: 50 HOURS
Successfully managing a hotel requires an awareness of every transaction and process that takes place from the time a
guest checks in to the time they check out. This course provides students with an in-depth look at both front and back
office management responsibilities, including reservation, security, record-keeping and audit procedures.
COURSE 9: HOSPITALITY SALES & MARKETING: 44 HOURS
Even the most extraordinary property can fail if it is not positioned and marketed properly. From marketing audits and
evaluations to consumer targeting and evaluation, this course provides students with an in-depth look at the sales office
organization, telemarketing, cross-promotions and sales force management required to optimize a property’s
performance and reach a targeted demographic.
COURSE 10: HOTEL PROPERTY MANAGEMENT SYSTEMS & TECHNOLOGY: 40 HOURS
The digital age hasn’t left the hospitality management industry behind. An ever-increasing number of hotels and resorts
rely on key property management systems to control everything from reservations and energy management to security
and event catering. This course familiarizes students with the industry-leading Micros OPERA system by training them
in the uses and functions of technology within hospitality management.
At the end of their in-class training, students are assigned an externship to apply the skills they have gained. Students
may choose to complete their externship within a broad range of hospitality and tourism venues, such as hotels, tourism
offices, or catering companies.
45 EXTRA HOURS OF ICE ELECTIVES*
Hospitality Management students are given the opportunity to take an additional 45 hours of elective cooking, baking,
or wine/beverage classes and supplement their ICE education, at no additional cost. From Italian and French cuisine, to
greenmarket and artisan cooking, the menu of year-round classes for ICE students is enormous. Included in the lineup
is Wine Essentials, a sophisticated, six-lesson survey course that provides a foundation for a lifetime of wine knowledge.
ALUMNI NEWS WINTER 2015
For more alumni news, visit ice.edu
• Congratulations to the following ICE alumni whose
restaurants received Michelin stars in the latest New York
guide: Anthony Sasso (Culinary '04, chef de cuisine, Casa
Mono); Mina Pizarro (Pastry '02, pastry chef, Juni); and
Jared Rubin (Pastry '09, pastry chef, Meadowsweet).
Kudos also go out to the chef-owners of The Good Fork
Sohui Kim, (Culinary/Management '02) and Rye, Cal
Elliot (Culinary '01), who received the Bib Gourmand
distinction for their restaurants.
• Brian Shaw (Culinary '11) has relocated to Los Angeles
to become pastry chef of the Hana Kitchens/Kyotofu
kitchen there. He began with the company in April as an
R&D assistant at the original Brooklyn location.
• Josh Laurano (Culinary '05), who started his career
with the Batali & Bastianich Hospitality Group as an
extern at Lupa, has come full circle, assuming the position
of executive chef of the restaurant.
• Rovina Sabnani (Culinary '12) has been working in
business development for interior design company
Creneau International in Dubai, handling its food and
beverage outlets.
• Nora Lidgus (Pastry '08), who has been baking at
acclaimed bakery/restaurant Runner & Stone in Brooklyn,
recently spent some time at Ferran Adria's El Bulli Lab in
Spain. She was working with other chefs and a couple of
artists on a project about data and cuisine.
• Chef/owner Ann Redding's (Culinary '02) restaurant,
Uncle Boons, has been included in "Bon Appétit's" list of
50 best new restaurants for 2014.
• Zoe Nathan (Culinary '01), co-owner of Los Angeles'
Rustic Canyon Wine Bar, Huckleberry Cafe, Milo & Olive,
and Sweet Rose Creamery (multiple locations), published
her first cookbook, "Huckleberry."
• Zagat's 30 Under 30 list saw the following ICE alumni
among its picks of NYC's most influential young
food/restaurant professionals: Brooke Siem (Culinary
'09), owner/cofounder of Prohibition Bakery, and Titus
"Danny" Wang (Culinary '04), sous chef of Morimoto.
• Diane Holland's (Pastry '09) Blue Tulip Chocolates, in
Rye, New York, won the “Westchester Magazine’s” 2014
Best of Westchester award for best chocolate shop.
• The "New York Times" reviewed Lumpia Shack
Snackbar, a new West Village Filipino eatery from
chef/owner Neil Syham (Culinary '07), in its Hungry City
column.
• Jonathon Stranger (Culinary '04) has opened his
second restaurant in Oklahoma City, Oklahoma: The R&J
Lounge and Supper Club. This retro spot joins Ludivine,
which was a "Food & Wine" magazine People's Choice Best
New Chef nominee in 2012.
• Jody Eddy (Culinary '07) is co-author, with Chef Gunnar
Karl Gíslason, of "North: The New Nordic Cuisine of
Iceland."
• Vanessa Altman-Siegel (Culinary '03) is the lead chef of
a new San Francisco-based start-up called GoodEggs.com,
which delivers local produce and products to consumers.
• As noted in the "New York Times," Charles Bivona
(Culinary '09) is the executive chef of the newly reopened
Petaluma on the Upper East Side.
• Jared Rubin (Pastry '09) is now pastry chef of
Meadowsweet, a Michelin-starred restaurant in Brooklyn.
• Joe Comizio (Management '08) has opened Trattoria
San Giorgio in Millbrook (Dutchess County), New York.
• As noted in Eater, Guy Vaknin (Culinary '07),
chef/owner of Beyond Sushi, has opened the third location
of his vegan/vegetarian sushi restaurant, this time in
Midtown.
• Ingrid Abdullah (Culinary '13) is now a resident chef for
Wellness in the Schools, which operates in public schools
throughout NYC.
• John DeSimone (Culinary '00) is chef-instructor at
Project Renewal, a nonprofit that provides resources for
homeless individuals, including culinary arts job training.
Erica Leahy (Pastry '01) has been named pastry chef of
Chris Cannon's new restaurant, Jockey Hollow Bar &
Kitchen, located in New Jersey's historic Vail Mansion.
•Anna Gordon (Pastry '09) has turned her Brooklyn
Flea/wholesale business, The Good Batch, into a brickand-mortar location in Clinton Hill, Brooklyn.
• Marita Lynn (Culinary '04), longtime chef/owner of
Marita Lynn Catering, has opened RUNA, a restaurant
serving fine Peruvian cuisine in Red Bank, New Jersey.
• Wendy Velazquez (Hospitality '14) was hired out of her
externship as a food and beverage manager at Courtyard
by Marriott LaGuardia.
• Marissa Drago (Culinary '04) is the director of catering
for Financier Patisserie's 10 locations.
• Katie Barreira (Culinary '07) has relocated to
Birmingham, Alabama, to become test kitchen director of
"Cooking Light" magazine.
• Vic Casanova (Culinary '03), chef/owner of Gusto in Los
Angeles, has expanded his empire with Pistola.
• Tony Trincanello (Management '02) has opened The
Roost at L.A. Farm, a newly conceived restaurant at the
classic Santa Monica landmark.
• Marissa Wolkenberg (Culinary '08) is now copy chief of
"Saveur" magazine.
• Rachel Yang (Culinary '01), the James Beard Awardshortlisted co-chef/owner of Joule and Revel, in Seattle,
has opened Trove, a highly anticipated new four-in-one
dining experience that features the concepts Trove Noodle,
Trove Parfait, Trove Bar, and Trove BBQ.
• The "Village Voice" Best of NYC Food & Drink Awards
reveal ICE alumni among the honorees: Mina Pizarro
(Pastry '02) was named Best Pastry Chef for her work at
Juni, while Bar Jamón with Chef de Cuisine Anthony
Sasso (Culinary '04), and The Farm on Adderley with
Executive Chef Tom Kearney (Culinary '98), won for best
restaurants in their respective neighborhoods.
• Denise Mickleson (Culinary '03) has left "Fine Cooking"
magazine to relocate to Denver, where she is acquisitions
editor in the cooking category at Craftsy.com.
• As noted in the "New York Times," Rick Mast
(Management '06) has opened Mast Brothers Chocolate
Brew Bar inside the company's Williamsburg, Brooklyn,
facility, where they are offering hot pour-over and coldbrewed cocoa beverages.
PROFESSIONAL DEVELOPMENT
10
TECHNIQUES AND ART OF
PROFESSIONAL BREAD BAKING
S
omewhere between craft and magic lives the art of baking bread. Even the
finest establishments throughout the world know that such a seemingly simple
thing as good bread can change the public and critical regard of a meal.
ICE’s Techniques and Art of Professional Bread Baking program takes core concepts
of our award-winning Pastry and Baking Arts curriculum to an elevated level,
exploring bread baking for those who wish to focus their careers around this vital
and flourishing component of the food world. This comprehensive, 200-hour
program was developed and is led by ICE’s own Chef Sim Cass.
The program starts with the basics, covering a wide range of theory and practical
bread-baking skills, from basic hand preparations to more complex dough using
pre-ferments, sours, and natural ferments. You will master the techniques of
shaping, including rolls, baguettes, boules, battards, fougasse, pizza, ciabatta, and
many more. In line with ICE’s global approach, you will also explore European style
breads, and breakfast viennoiserie, and create a bread showpiece. Preparing you for
the professional kitchen or bakery, the program will lead you through the use of
bread ovens and oven management, and even take you on a tour of local bread
bakeries. Finally, students will explore alternative flours.
About Chef Sim Cass:
Few people in the world combine the
track record that Sim Cass has in the
area of bread production, research
and development, consulting and
teaching. Cass was the Founding
Baker (1996) and head baker of
Balthazar Bakery, one of the most
highly regarded restaurant and
wholesale bread producers in
America.
CURRICULUM OUTLINE
The 200-hour program contains five courses, which are divided into 40 lessons. The program is constructed as follows:
COURSE 1: BREAD INTRODUCTION (40 HOURS)
COURSE HIGHLIGHTS:
This course focuses on the ingredients, equipment and theory behind professional bread
baking. The student will master the steps of dough preparation, and baker’s math and
have a complete understanding of the difference between straight doughs and preferments. The student will be introduced to the business applications of bread baking,
including costing and profit margins.
COURSE HIGHLIGHTS:
•
•
•
•
•
•
•
•
•
Ingredients and Terms, theory including flour grading and content, equipment
Mixing, Fermenting, Shaping, Proofing, Baking and Cooling
Introduction to Business-Costing Application
Making bread by hand vs. machine
Baker’s Percentage
Preferments, Levain and Poolish; Natural Ferment
Understanding different flours, and their impact on bread baking
French White, Country White, Olive and Nut Twists, Potato Onion Bread
Shaping boules, rolls, battards, clovers, bannetons, and fendu
COURSE 2: BAGUETTES, ROLLS & LOAF BREADS (40 HOURS)
Course 2 reinforces the skills learned in Course 1 and then builds upon them with
mastering dough shaping, including baguettes, rolls, and loaf breads. The student is
introduced to the utilization of different flours during the bread-baking process and
offers a comprehensive, hands-on experience of the impact these flours have on the final
product.
COURSE HIGHLIGHTS:
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Baguettes, Whole Wheat Baguettes, Sour Dough Baguettes
Shaping and Scoring—EPI, Petits Pans, Fuscille, Twists, Circles etc
Using Old Dough
Retarding Process
Kaiser Rolls, Sweet Rolls, Pan di Mie, Hamburger Buns, Pullman
Baker’s Percent review and computer programs
Course 3 explores bread baking with rye and different grains in depth. The student will
also master ethnic favorites from Northern to Southern Europe. To experience the
industry first-hand, students will take off-site tours of popular local bakeries to bring
specialty breads to life.
ALUMNI CAREER DEVELOPMENT
Wednesday, February 4, 12-1:30pm
Are you starting to sweat just thinking about stepping into a professional
kitchen for the first time? Never fear: Our roundtable of recent ICE graduates
will share their firsthand stories about how they ramped up their skills and
mindset to attain and successfully complete their externships—and launch their
careers. Topics will include reaching out to chefs, best advice for prepping for a
trail, and invaluable guidance about getting the most out of your experience
while there. ICE Career Services Advisors will be on hand for additional
assistance. Bring plenty of questions!
Wheat and Rye Breads, Multi-Grain Bread, Fig Bread, Oat Honey Bread
Flat Breads, Pita, Naan
Fougasse, Ciabatta, Focaccia
Pizza and Calzone
Pretzels, Bagels, Bialy and varieties
Bread Sticks and shaping techniques
Field Trip
COURSE 4: VIENNOISERIE AND MORE (40 HOURS)
Course 4 takes an in-depth look at viennoiserie, from breakfast pastries to festive sweet
breads. The student will gain the skills to produce top-quality croissants and Danishes.
During this course, students will experience an emphasis on presentation and display of
their final products. Finally, students work with dead dough to create a bread
centerpiece of their own creativity and design.
Prior to Balthazar, Cass was the pastry
chef and head baker at Lucky Strike in
New York. In London, he also worked
at Maison Bouquillon and the Carlton
Tower Hotel. Early in his career, Cass
won a silver medal in the Hotel
Olympia International Culinary
Competition. Cass’ British charm and
wit earned him an appearance on
“Martha Stewart Living,” as well as
editorial coverage in the “New York
Times” and “Food Arts.”
COURSE HIGHLIGHTS:
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Brioche, Chocolate Bread, Sweet Buns
Pannetone, Kugelhoph, Stollen, Challah bread and braiding
Doughnuts, Croissant, Danish
Decorative Doughs – dead dough with natural colors
COURSE 5: NATURAL FERMENT, SOUR DOUGH & RYE BREADS (40 HOURS)
Course 5 marks students ready to utilize natural ferments, understanding how they work
and produce. The student will prepare artisan breads using generations of age old
techniques. There is ample opportunity in this course to explore alternative forms of
flour and rising. Students will be introduced to the business management aspect of
opening their own bread bakery.
COURSE HIGHLIGHTS:
COURSE 3: SPECIALITY BREADS (40 HOURS)
Externships...Demystified!
A Q&A with Recent ICE Graduates
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Schedule Options & Tuition:
Start Date Days
Time of Class
10/26
Mon-Fri
Tuition: $9,150
1-5pm
*Date and tuition subject to change
Sour Dough, Natural Ferment—Levain, Boules and Battards,
Rye Wheat, Seigle, 90% Rye, Beer Bread, 4 pound Rye Breads
Business Management Overview
Whole Wheat Levain Natural Ferment
Gluten Free and Alternative Flours
Vegetarian Macrobiotic, rice and corn bread (no yeast)
Decorative Lame Work
Financial Aid:
Sallie Mae loans may be available to
those who qualify
Approved By:
Approved as licensed program by
New York State Department of Education
Career Services stays on the pulse of student and alumni needs with its ongoing Career Development series. These quarterly programs, which are free
and open only to current students & graduates of the Institute’s career programs, address various employment issues affecting today’s food professionals.
Spring Career Fair & Networking Reception
Annual Alumni Party
Wednesday, March 18, 4-6pm
Monday, April 27, 6-9pm
What began as a biannual job fair has steadily grown into a not-to-be-missed
networking reception for current students and alumni alike. Our Spring Career
Fair will bring together employers from virtually every niche of the food and
hospitality business (catering, large restaurant groups, corporate dining, hotels,
and much more), as well as our network of "connected alumni." If you’re
looking for part- or full-time opportunities—or just want to talk with industry
professionals, chefs, or other grads about future endeavors—here’s your chance
to gain the information and contacts you need to make your next move.
Remember to bring lots of resumes!
Mix, mingle, and meet your fellow alumni. This is a great chance to catch up
with old friends and make some new connections. Lots of refreshments and
light bites will be on hand to enjoy while chatting with ICE friends old and new.
There will be door prizes and other giveaways too! So ring up your old class
buddies and head on over. Note: Each ICE alum may bring one guest.
Please RSVP to
[email protected] or (212) 847-0700, ext. 429.
11
TECHNIQUES AND ART OF
PROFESSIONAL CAKE DECORATING
xquisitely designed wedding cakes and intricately decorated cupcakes have
each emerged as cultural icons, celebratory rites, and a booming business
trend within the culinary world. Producing these pieces requires a trained eye
that understands scale, form, and composition and a practiced hand that can
execute a vision for turning raw ingredients into edible art.
E
ICE’s Techniques and Art of Professional Cake Decorating was developed for anyone
with an interest in pursuing a rewarding career in cake decorating. This multifaceted, 240-hour program was developed and is led by ICE’s award-winning chefinstructor Toba Garrett. The program starts with the basics of piping and moves on
to explore all intricate elements of decorating, including the many international
styles of cake artistry, such as American, Lambeth, Australian, and Oriental String.
With the final lessons of the program supported by renowned chef-instructors Elisa
Strauss and Penny Stankiewicz, you will also learn contemporary designs,
airbrushing techniques, painting with precision, novelty cakes, advanced sugar floral
work, and hand-sculpting skills. Finally, at the conclusion of the program, you will
have the confidence to tackle any cake project and will present a grand finale of
stunning cakes and sugar artistry.
For graduates of ICE’s other programs wanting to specialize in cake decorating, or
existing business owners looking to take their products to a higher level, this
program provides the intensive training and guidance necessary to establish a
competitive advantage in this lucrative area of the food world.
About Chef Toba Garrett
CURRICULUM OUTLINE
The 240-hour program contains five courses, which are divided into 60 lessons. The program is constructed as follows:
COURSE 1: BUTTER CREAM PIPING (40 HOURS)
COURSE HIGHLIGHTS:
The course will instruct students on how to prepare several different types of buttercream
as well as prepare all types of piped borders and flowers. Through repetition and practice
the student will build their skills and develop confidence. Icing cakes, pressure-control
piping, and learning food color applications are a few of the key elements to compliment
buttercream use.
COURSE HIGHLIGHTS:
• Advanced Rolled Fondant—Ruffling, Classical and Freehand Drapery, Smocking,
Crimping, Tassels, Ribbon Bouquet
• The Art of Writing—Alphabetic Practice utilizing Various Mediums, Greetings on Cakes,
Greetings on Sugar plaques made out of Pastillage and Gumpaste
• Hand Modeling Marzipan Fruits and Vegetables
• Modeling chocolate roses and leaves
• Finishing upscale decorated cupcakes and cookies
• Buttercream Icings and Preparation
• Pressure Control Piping, Cornet Preparation
• Basic Cake Borders—shells, star flowers, ballooning, zigzag, reverse shells, fleur-de-lis,
garlands and rope
• Intermediate Buttercream Piping - grape clusters, sweet pea clusters, E shells, curved
shells, shells with flutes, ruffles and swags, bows, basket weave
• Basic Floral Piping Skills—leaves, rose bud, half rose, full-blown roses
COURSE 4: SUGAR FLOWERS & AIRBRUSHING (60 HOURS)
COURSE 2: ROYAL ICING, ROLLED FONDANT & PASTILLAGE (60 HOURS)
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This course will introduce students to all aspects of royal icing, from elementary flooding
techniques, flowers, and lace to advanced techniques such as brush embroidery and
string work. The intricacies of the advanced techniques require precision, and steadiness,
that students will develop with time and practice. Students will also be introduced to
working with rolled fondant, and using it to cover a styrofoam cake and boards. They will
also be introduced to different methods for preparing pastillage and use these to create
plaques.
COURSE HIGHLIGHTS:
• Outlining and Flooding Techniques
• Royal Icing Flowers—Apple, Cherry and Peach Blossoms, Forget-Me-Nots, Primroses,
Violets, Pansies, Sweet Peas, Daisies, Pussy Willows
• Royal Icing Pipe Work—Swiss Dots, Cornelli Lace, Oval Borders.
• Advanced Royal Icing Techniques—Brush Embroidery, Drop String Work, Basic
Embroidery Piping, Basic Design Transfer Techniques, Australian String work
Techniques, Oriental String Work, Fine Freehand Embroidery Skills, Introduction to
Over-Pipe Techniques, Intricate Filigree Lace Designs
• Covering Styrofoam in Rolled Fondant; Round, square, or scallop-shaped
• Covering and finishing Board in Rolled Fondant
• Pastillage—Preparation of different types, creating plaques
COURSE 3: ROLLED FONDANT & HAND MODELING SKILLS (40 HOURS)
This course will introduce students to the more advanced techniques of rolled fondant,
including ruffling, drapery and ribbons. Students will also utilize hand skills to learn
different writing techniques and model using marzipan.
Students will learn all aspects of preparing and a wide assortment of sugarpaste flowers.
They will be introduced to the basic equipment needed, coloring techniques and petal
dusting and floral arrangement. Students will be introduced to airbrushing techniques
for basic flower preparation and basic airbrush designs.
COURSE HIGHLIGHTS:
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Gum Paste Preparation
Review of Tools and Flower Preparation Equipment
Gumpaste Blossoms, Buds, Foliage
Gumpaste flowers—Roses, Carnations, Closed Tulips, Azaleas, Daisies, Tiger Lilies,
Hibiscus, Anthirium Lily and Arum Lily, Cymbidium Orchid, Gardenia
Petal dusting, and airbrushing flowers
Corsage, Bouquet, Spiral Design
Floral Taping and Ribbon Work
Airbrush Techniques
With over a dozen international gold and silver
medals, master chef-instructor Toba Garrett is
one of the most respected artists in her field
and a seasoned instructor with years of
experience. Chef Toba is the author of
“Professional Cake Decorating,” the first
professional cake decorating text book
designed to teach all aspects of cake art,
“Wedding Cake Art and Design,” “The WellDecorated Cake” and “Creative Cookies—
Delicious Decorating for any Occasion.” She
has written multiple books on the art. and her
work has appeared on national TV and in
countless magazines.
About Chef
Elisa Strauss
An ICE Pastry & Baking
Arts graduate, Elisa Strauss
founded Confetti Cakes in
2000 after her study at ICE,
as well as Vassar College
and the Art Institute of
Chicago. Her creations have made numerous
appearances on TV (“Today Show,” “Sex and the
City,” “The View,” “Martha,” Food Network’s
“Extreme Cake Challenge” where she won the
grand prize), and countless print publications.
Elisa’s first book, “The Confetti Cakes
Cookbook,” is in its sixth printing, and her
second book, entitled “Confetti Cakes for Kids,”
was released in the Fall of 2008 (Little, Brown
and Company).
COURSE 5: CONTEMPORARY CAKES & GRAND FINALE (40 HOURS)
At the conclusion of the course the students will participate in a three-day workshop on
novelty cake preparation, which will round out their skills as advanced cake decorators
and allow them to utilize all of the elements and techniques learned throughout the
course. The student will also begin their final project, creating a design and following it
though to completion. They will present a grand finale of stunning cakes and sugar
artistry.
COURSE HIGHLIGHTS:
• Three-tier cake (styrofoam) iced in Royal icing or rolled fondant and beautifully
decorated in a classical or contemporary style
• Floral Spray (made up of a variety of sugar flowers)
• Pastillage card or plaque with a beautiful handwriting greeting
• Six elegantly decorated cookies or six designed and decorated upscale cupcakes
Schedule Options & Tuition:
Start Date Days
3/23
Mon-Fri
Time of Class
1-5pm
8/24
Mon,Tue, Wed 6-10pm
Tuition: $13,640
*Date and tuition subject to change
Financial Aid:
Sallie Mae loans may be available to
those who qualify
Approved By:
Approved as licensed program by
New York State Department of Education
SCHOOL NEWS
• ICE is sponsoring the first-ever “The Art of Eating Prize,” an award
for the year’s single best culinary-focused book for all audiences. The
award was created by “Art of Eating” founder and ICE alum, Ed Behr. to
encourage the excellence of food writing for years to come.
• ICE Chef-Instructor Cara Tannenbaum and ICE Director of
Education Andrea Tutunjian released their first cookbook, “In a
Nutshell, Cooking and Baking with Nuts and Seeds,” which earned a
noteworthy mention in “Saveur's” roundup of Books Worth Buying for
August 2014.
• ICE Chef-Instructor James Briscione appeared on the “Today” show
with Al Roker to give his expertise on when to buy generic versus brandname food products.
• The Institute of Culinary Education and the New York Jets kicked off
season two of the New York Jets Cooking School, Tailgating Division.
With current and former Jets players in attendance, we served up a
menu of epic tailgating proportions-from everything wings and beer to
southern comfort classics.
• As a result of our partnership with American Express, ICE launched
the Restaurant Success Series, a four part video series giving restaurant
owners industry insights on how to run a successful restaurant. The
videos can be viewed at ice.edu/SUCCESS.
ICE’s SCHOOL STORE IS NOW OPEN!
Visit ice.edu/store
12
PROFESSIONAL DEMONSTRATIONS & LECTURES FOR
CAREER STUDENTS, ALUMNI & GENERAL PUBLIC
Professional Demonstrations are
free for current career students and
alumni; general public, $40.
These enrichment classes focus on cooking- and beverage-related elements of the food industry. These classes are now free for alumni and students. Students and alumni must pre-register either in person with customer
service on the 12th floor; by email at [email protected]; or by phone at 212-847-0770. If leaving a voicemail, please identify yourself as a student or alumni, then state your student ID number and the name and date of the
class for which you wish to sign up. The general public is warmly encouraged to attend. Sign up today, as seats are limited! Please check in with customer service before entering the demonstration or lecture.
Pushing Italian Boundaries
with Chef Chris Jaeckle
Wednesday, January 7, 1-2:30pm
Chef Chris Jaeckle, originally from
Long Island, New York, worked as a
busboy and attended Westbury
Vocational School for the Culinary
Arts throughout high school, moving
on to Johnson & Wales in Rhode
Island. Chris’s first job as a cook in a
full working restaurant was at Larry
Forgione’s An American Place.
Following that, he spent the next
seven years splitting his time between Tabla and Eleven
Madison Park. From there, Chris moved on to become the
sous chef at Morimoto. He then made the decision to join
Chef Michael White and his team at the Altamarea Group,
where Chris was the chef de cuisine at Ai Fiori and
received a three-star review from the "New York Times."
Chef Jaeckle is currently the executive chef and partner at
All’onda, a groundbreaking restaurant that focuses on
Venetian cuisine while incorporating flavors and
techniques from around the world. Come to sample some
truly innovative Italian cuisine.
The Exotic Flavors of Spice Market
with Chef Anthony Ricco
Tuesday, January 20, 1-2:30pm
Celebrated ICE alumnus Anthony
Ricco always cooked, and always
knew he wanted to make a career out
of it. He worked as a prep cook at
China Grill before coming to ICE in
2001. Upon graduation, he worked at
a restaurant in Long Island City, then
moved on to Jean-Georges for three
years, where he spent time at every
station in the restaurant. From there,
he was invited to work at Spice Market as the chef de
cuisine. At Spice Market, he artfully balances exotic flavors
from the East with seasonal ingredients of the West, while
maintaining the high quality and skill that Jean-Georges is
legendary for. Come to sample the complex offerings of
this talented ICE alum!
The Sweet and Savory
of David Burke Kitchen
with Chefs Chris Shea and Zac Young
ICE is proud to welcome back two
alumni from one renowned kitchen:
Chris Shea and Zac Young of David
Burke Kitchen. Executive Chef Chris
Shea has been in the industry since
the age of 12, where he ran deliveries
for the legendary Frank’s Market. By
18, Shea was already staging at
Oceana as he began his studies at
ICE. Shea worked tirelessly in New
York kitchens before connecting with
Chef David Burke in 2003, and Shea
has been integral to their restaurant
group ever since. Executive Pastry
Chef Zac Young also started cooking
at a young age, teaching himself the
art of cookie making in a vegan household. After attending
ICE, Young worked at Bouchon Bakery, Butter, and Flex
Mussels before landing a spot on "Top Chef: Just Desserts"
and garnering national fame. Come see these two
successful alumni show off their creativity in the sweet and
savory sides of the kitchen!
The Art of Sausage Making
with Chef James Clark
Chef James Clark grew up in St. Louis, a city steeped in
culinary traditions. After attending culinary school, he
launched his professional career at Chef Ed Brown’s
acclaimed Eighty One. He was soon tapped by Michelinstarred Chef Saul Bolton for his Brooklyn restaurant The
Vanderbilt and its handmade sausage label, Brooklyn
Bangers. What started as Chef Clark experimenting in a
basement with hand-ground sausages became an
acclaimed sausage line, which is now served at the
Barclays Center in Brooklyn. In this exciting class, Chef
Clark will demonstrate the art of sausage making in real
time, from grinding to seasoning and stuffing. Finally, the
audience will taste the sausages made right before their
eyes.
40 Years of Le Cirque
with Chef Raphael Francois
Famed restaurateur and New York
personality Sirio Maccioni opened Le
Cirque in 1974; it quickly became a
quintessential New York hot spot.
Even though it has moved locations
twice, Le Cirque is a culinary
landmark that has seen some of the
country’s most famous chefs in its
kitchen, including Daniel Boulud,
ice.edu/Professional
OPEN
TO THE
PUBLIC
Jacques Torres, Bill Telepan, Rick Moonen, Geoffrey
Zakarian, and many more. Current Executive Chef
Raphael Francois was born and raised in Belgium and
France, and has worked at some of France’s and London’s
best restaurants. In 2014, he joined the impressive team of
culinary legends who have run Le Cirque, where he now
puts his personal spin on their American classics. Take this
opportunity to taste a piece of New York City culinary
history!
The Sweet Side of Café Boulud
with Chef Ashley Brauze
Thursday, March 12, 1–2:30pm
Chef Ashley Brauze began her career
in 2005 crafting petit fours at the
famed restaurant Daniel under Chef
Jean-François Bonnet. She soon
moved to Spain with her husband to
work at the legendary elBulli under
Chef Albert Adrià. There, she had the
privilege of creating dishes for his
cookbook, "Natura." Upon returning
to the United States, Ashley joined Chef Thomas Keller’s
Per Se before finding a home at Daniel Boulud’s Café
Boulud, where she is now the executive pastry chef. Ashley
uses her wealth of experience to imbue traditional bistrostyle desserts with her sophisticated palate and creativity.
Ashley draws on her North Carolina upbringing to bring a
comfortable quality to her signature desserts. Come to
sample some of her sweet dishes and ask questions of this
extremely skilled chef.
New York Classics from Gotham Bar
and Grill with Chef Livio Velardo
Tuesday, March 17, 6-7:30pm
Gotham Bar and Grill helped define
classic New York cuisine almost 30
years ago. Executive Chef Alfred
Portale sought to bring the finedining standards of Europe to New
York City. His dedication to sourcing
quality ingredients paired with
innovative plating techniques earned
both Chef Portale and the restaurant
James Beard Awards. Chef de Cuisine
Livio Velardo is the latest in a lineage of talented and eager
chefs who have passed through Gotham’s famed kitchen.
Chef Velardo’s impressive resume includes Rubicon, Tabla,
and San Francisco’s Quince. Now he brings his love of
fresh and local ingredients to this New York institution,
keeping its classic dishes modern and exciting. Taste a
piece of New York history in this exciting demonstration.
The Beers of Allagash Brewing
Company with Rob Tod
Classes in
MODERNIST CUISINE
General Public $85 F Students/Alumni $30
Tools and Dishes of Modern Cuisine
James Briscione
Wednesday, March 11, 8am-12pm
The kitchen is constantly evolving. The basic techniques
and core cooking methods—from knife skills to sauté,
braising, and poaching—remain essential for survival in
any kitchen. But today many chefs are looking to expand
their repertoire with new cooking methods and
techniques. ICE’s Director of Culinary Development,
Chef James Briscione, will help you navigate the tools and
techniques that have become vital to thrive in today’s
modern kitchen. Learn why traditional items like the
pressure cooker are back in favor with today’s leading
chefs. You’ll also explore how newer tools and techniques
like sous vide cooking, smoking gun, siphons, and
hydrocolloids combine to bring modern dishes to new
levels.
Tools and Dishes of Modern Cuisine:
Vegetable Cookery
James Briscione
Thursday, April 30, 1-5pm
Realizing that there are only so many ways a chef can
cook a piece of meat or fish, modern chefs are
increasingly displaying their skill and creativity through
vegetable-centric dishes. Chef James Briscione, will help
you navigate the tools and techniques of today’s modern
kitchen and their application in vegetable cookery. Learn
how to coax essential flavors out of ordinary and exotic
vegetables, and how to rethink the center of your plate.
Using sous vide cooking, whipping canisters, and a
variety of modern techniques, Chef James will
demonstrate how the varied colors, flavors, and textures
of vegetables can make a well-rounded, vegetable-based
dish a thing of beauty.
Flavor Pairing Workshop
we can now isolate the building blocks of flavor and
aroma—leading to some surprisingly delicious modern
pairings. Chef James Briscione, will walk you through
flavor pairing theory in this unique interactive workshop,
giving you with the knowledge to unleash your creativity
in brand-new and modern ways.
The ABCs of Hydrocolloids
and Vita-Prep Techniques
Chris Gesualdi
Tuesday, February 10, 6-10pm
Unlock the mysteries and uses of two common
ingredients that transform texture by altering viscosity
and density. Chef-Instructor Chris Gesualdi will
demonstrate exactly how xanthan gum and carrageenan
can be used in a professional kitchen, and how they can
be applied to a myriad of techniques. You will learn the
proper ways to work with these substances as Chef
Gesualdi showcases them in a no-bake crème brûlée,
aerated mousse, and glazed strawberries. Don't miss this
unique class!
More Hydrocolloids
Chris Gesualdi
Wednesday, April 8, 1-5pm
In this class that’s half demo and half hands-on, ChefInstructor Chris Gesualdi will teach you how to use
hydrocolloids to achieve new results in the kitchen. You
will learn about and use xanthan gum and carrageenan to
create caviar pearls, reverse spheres, and luscious coulis.
Vita-Prep blenders will aid in creating these modernist
dishes. Unlock your creativity today!
Advanced Hydrocolloids
Chris Gesualdi
Tuesday, May 19, 6-10pm
James Briscione
Wednesday, February 4, 1-5pm
or Wednesday, May 27, 8am-12pm
Why do some ingredients go together while others clash?
What makes a good pairing? It’s impossible to create a
plate of food without considering how all the component
flavors will work together. Innovative and creative chefs
are always seeking out new and surprising flavor
combinations, but blind guessing can be tedious and
time-consuming. With modern advances in food science,
The imaginative dishes continue with this advanced
hydrocolloids class, recommended for those who have
completed a previous hydrocolloids class. ChefInstructor Chris Gesualdi will teach students how to
create modernist dishes utilizing gellan, agar agar, and
pectin. He will use Vita-Prep blenders to craft dishes seen
in some of the world’s most renowned and innovative
kitchens.
Wednesday, April 8, 6-7:30pm
After recognizing a
void within the craft
brewing movement in
1995,
Rob
Tod
founded
Allagash
Brewing Company as a one-man operation in a small
space on the outskirts of Portland, Maine. While both
German and British styles had become prevalent
throughout the U.S., the ever-creative Belgian styles were
difficult to find. Through his travels, Tod sampled many of
these unique beers and felt that the flavors and traditions
of Belgium needed to be shared with the American
drinking public. He designed a small 15-barrel brewhouse,
where he gathered the finest array of authentic raw
materials to begin his quest toward the production of
traditional Belgian-style ales. Rob sold his first batch of
beer in the summer of 1995. Today, Allagash has grown
into one of the industry's most distinguished and wellrespected brands, with six year-round beers in its
portfolio, seven annual releases, and numerous one-offs
and keg-only releases. At this tasting, we will sample some
of Rob Tod’s favorite brews and discuss what makes
Allagash beers so unique.
The Seasonal Cuisine of franny’s
with Chef Johnathan Adler
Thursday, April 23, 1-2:30pm
Johnathan Adler was taught to cook
by his mother, and he credits his love
of food today to her insistence on
family dinners. He got his first
cooking job soon after graduating
from Wesleyan in 2003, and has been
cooking in restaurants ever since. His
resume includes two years in the
kitchens at Blue Hill at Stone Barns,
months abroad at Arzak, Le Manoir,
and St. John, and, most recently, two years at Per Se. John
can be found on market days chatting with farmers and
loading local produce into the trunk of New York City
taxis, to bring back to the kitchen of one of Brooklyn’s most
beloved seasonal institutions, franny’s.
The Slow-and-Low Smoking of Mighty
Quinn’s with Pitmaster Hugh Mangum
Thursday, May 14, 1-2:30pm
Pitmaster Hugh Mangum’s journey
into the world of barbecue began
many years ago, as a child in his
father’s home base of Houston, Texas.
Exploring the gritty local legends of
barbecue fame was a favorite activity,
and he has a deep admiration for the
soul of real barbecue. Mighty Quinn’s
began as a hand-built smoker pulled
around to various street fairs and
food shows by a pickup truck. As demand grew, Mighty
Quinn’s expanded to six locations in New York City and
New Jersey, showcasing Hugh’s signature blend of Texas
and Carolina barbecue traditions. Come to sample the
kind of flavors only wood, time, and love can impart with
this truly American specialty.
Spring at Telepan
with Chef Bill Telepan
Tuesday, May 19, 1-2:30pm
Chef Bill Telepan has schooled at
some of the world’s top kitchens.
After graduating from culinary
school, he trained under the
legendary Alain Chapel in his threeMichelin-star restaurant outside
Lyons. Upon returning to New York,
he worked with Daniel Boulud at Le
Cirque, Gilbert Coze at Le Bernardin,
and Alfred Portale at Gotham Bar
and Grill. After earning three stars from the "New York
Times" at JUdson Grill, he opened his namesake
restaurant, Telepan. At Telepan, Bill pioneers seasonal,
farm-to-table cooking with skill and finesse. Most recently,
Chef Bill opened Telepan Local, a more casual version of
his uptown restaurant, serving playful takes on American
classics. Taste the delights of spring as interpreted by this
seasoned and skilled chef!
CULINARY
ENTREPRENEURS
Guest Speakers
at ICE
The Institute of Culinary Education’s (ICE) 8-month Culinary Management Diploma program (CMD) is the ideal way to learn the
basics of restaurant and culinary business management. In addition, CMD offers a unique lecture series featuring top culinary
entrepreneurs. Whether you’re dreaming of opening your own business or are active in the food industry, you’ll benefit from these
experts’ knowledge, experience, and success.
TOM DOUGLAS
Thursday, April 16 • 10am
Chef-Owner, Tom Douglas Restaurants (Seattle)
DARINA ALLEN
Tuesday April 28 • 3pm
Founder, Ballymaloe Cookery School (Ireland)
CLAUS MEYER
Monday, October 26 • 10am
Co-Founder, Noma (Denmark)
13
IN PASTRY & BAKING ARTS
CAPS CENTER FOR
at ICE ADVANCED PASTRY STUDIES
15%
Discount
for ICE Career
Program Alumni!
CAPS, The Center for Advanced Pastry Studies at ICE, is headed by Chefs Kathryn Gordon and Jenny McCoy. CAPS offers a variety of single- and multiday continuing education courses for working
baking and pastry professionals, taught by master chefs and critically acclaimed artists from all over the world. At CAPS, you will refine your skills, learn new and innovative techniques, and expand
your current repertoire with hands-on classes among peers. Classes have a limited enrollment of up to 14 students and fill quickly. Please be sure to secure your booking immediately.
Wafer Paper Flowers & Cake Design
with Stevi Auble
Contemporary Ice Cream
and Frozen Desserts with Sam Mason
Mon-Tue, February 9-10, 8am-4pm
$495 F 2 sessions
Sunday, March 1, 8am-4pm
$250 F 1 session
Learn to make gorgeous and modern
paper flowers, along with new
methods for applying patterns to your
cakes using edible rice paper and
custom, laser-printed designs. A
former interior designer turned cake
designer, Stevi Auble is the owner of
the San Diego boutique bakery Hey
There, Cupcake! Stevi will teach you
creative ways to decorate your cakes
based on her signature style, featuring clean lines and
contemporary designs. Her work has been featured in
numerous publications including “Brides” and “Cake
Central.”
Winner of
2014 IACP
Culinary
Professional
of the Year.
Considering opening your own ice
cream shop? Want to learn new
techniques to revamp your existing
ice cream and sorbet menu? Spend a
day with Sam Mason of OddFellows
Ice Cream Co., Brooklyn’s newest ice
cream parlor. In this class you will
learn how to make premium smallbatch ice cream, using in-house
pasteurized milk from Battenkill
Valley Creamery, in whimsical flavors such as PB&J and
Toast or Buttermilk Biscuit, or inventive pairings such as
Manchego-Pineapple and Tobacco Leaf-Smoked Chili.
CLASSES WITH
Modern Plated Desserts
with Richard Capizzi
Chocolate Petits Gateaux and Amenity
Showpiece with Anil Rohira
Tue-Thu, April 21-23, 8am-4pm
$750 F 3 sessions
Monday, March 9, 8am-4pm
$250 F 1 session
Pastry Chef Richard Capizzi will share
his delicious, award-winning desserts
and remarkable techniques honed at
Lincoln Restaurant in Lincoln Center.
Chef Richard trained as a baker,
chocolatier, confectioner, and maker
of sorbetto and gelato. He derived his
cooking philosophy and enhanced his
skills by working in kitchens with
some of the world’s most renowned
chefs, from Thomas Keller and Jean-Louis Palladin to
Jacques Torres and Pascal Brunstein.
Chef Anil will share his expansive
repertoire of skills and enthusiasm
with CAPS students in a fabulous,
hands-on chocolate immersion
experience.
Chef Anil Rohira
attended the Culinary Institute of
America in 1995, then worked at
resorts including The Balsams, The
Cloisters, and The Wigwam. He was
the executive pastry chef at The Chevy
Club in Washington, D.C. As the U.S. team captain, he won
"Best Sugar Showpiece" in the Coupe du Monde du
Patisserie championship in France in 2003. Chef Anil has
been named one of the Top 10 Pastry Chefs in America by
"Dessert Professional" magazine, and awarded Pastry Chef
of the Year at the World Pastry Team Championship in
2009.
CHEF MICHAEL LAISKONIS
PROFESSIONAL CONTINUING EDUCATION CLASSES
In March 2012, ICE welcomed award-winning chef Michael Laiskonis as the school’s first-ever Creative Director. Fresh off an eight-year tenure as
executive pastry chef at Le Bernardin, Laiskonis is well known for helping the restaurant earn a coveted four stars from “The New York Times” and a rare
three Michelin stars. One of the industry’s most lauded chefs, he was named one of America’s Top Ten Pastry Chefs by “Pastry Art & Design” in both 2002
and 2003 and was “Bon Appétit’s” Pastry Chef of the Year in 2004. In 2007 Laiskonis was tapped as Outstanding Pastry Chef by the James Beard
Foundation. In his role at ICE, “Laiskonis directs projects in curriculum development and research, as well as teaching and mentoring students and faculty.
With access to ICE’s cutting-edge culinary lab and staff, Laiskonis brings his incredible knowledge, innovation, and unique creativity to all students.
For all Professional Development
classes: Professionals, $100;
Students & Alumni, $60.
Professional Chocolate Bonbons: Rolled, Molded, and Enrobed
An Introduction to Ice Cream and Sorbet Technology
Chocolate is polymorphous delight. Fashioned into smooth fillings before being rolled, dipped, and molded, bonbons
present the flavors and textures of chocolate at its most refined. In this class students will review the basics of chocolate
tempering and an array of fillings and confections for use in truffles, molded pieces, and enrobed ganache. Recipes will
Whether enjoyed alone or as vital components in modern plated desserts, ice creams and sorbets present more than meets
the eye. By looking deeper at their structures—complex solutions, suspensions, or emulsions—pastry chefs continue to
refine formulas, techniques, and ingredients to create ever more flavorful results. In this class, students will be exposed to
basic frozen dessert theory and will prepare a range of examples, from classic vanilla and chocolate ice creams to more
exotic preparations, including Brown-Butter Ice Cream, Rose Sorbet, and static frozen items.
include bonbons prepared with simple ganaches such as banana, pistachio, and passion fruit, as well as gianduja, soft
caramel, and praline cream.
Chocolate: A Journey from Bean to Bar
Composition and Structure: The Humble Complexity of Milk
Wednesday, May 13, 4-10pm
The newly minted Chocolate & Confections Lab at ICE offers full capability for manufacturing chocolate, from bean to
bar. This introductory course will provide students with a broad overview of the steps necessary to realize the finished
product: roasting, winnowing, grinding, refining, and tempering. Students will smell, taste, and touch the chocolate at
each stage of the process while learning about the underlying science at work.
Milk and its constituent dairy products are among the most widely used products in both the sweet and savory kitchen.
In this class, students will see this basic yet complex ingredient broken down into its most basic components in order to
better understand how they behave when applied to any number of cooking methods. Demonstrated recipes and methods
will include: Cultured Butter, Fresh Ricotta, Ice Cream, Custards, and Mousses.
Sugar Science: Functions and Applications in Modern Pastry
Thursday, March 19, 8am-12pm
When we refer to “sugar,” we typically mean “sucrose”—yet there are many other sweeteners available to today’s pastry
chefs that offer unique properties in baking, pastry, and confectionery work. This demo will provide a basic primer into
the composition and functionality of a range of sugars beyond the familiar sucrose, including glucose and corn syrups,
invert sugars, and lactose, as well as alternative sweeteners such as isomalt, sorbitol, and xylitol. We'll also explore an array
of products and techniques utilizing these sugars.
From the ICE Pastry Lab: Recent Ideas & Techniques
Wednesday, June 3, 1-2:30pm
DEMO
As the Creative Director at ICE, Michael Laiskonis spends as much time working in the kitchen behind the scenes as
he does interacting with students. In this demo, he will share recent discoveries made in confections and plated
desserts, in pursuit of both new ideas and a better understanding of classic preparations. A discussion of the inspiration
behind the experiments will be accompanied by a demonstration of the dishes—and, of course, a tasting of the final
results.
RECREATIONAL CLASSES with MICHAEL LAISKONIS
Contemporary Bonbons
Fundamentals of Chocolate
Friday, February 13, 6-10:30pm
$125 F 1 session
$125 F 1 session
Valentine’s Day is the right time to brush up on your chocolate skills!
In this class, we'll review the basics of chocolate tempering, and make
an array of fillings and confections for use in truffles, molded
chocolates, and candies. Recipes will include bonbons prepared with
basic ganche and creamy fillings flavored with fruits, nuts, herbs and
spirits.
Classic Candies at Home
The World of Caramel
Friday, May 8, 6-10:30pm
$125 F 1 session
Wednesday, March 25, 6-10:30pm
$125 F 1 session
Caramelized sugar forms the backbone of countless sweet
preparations, and for good reason: Its dark and complex flavor and
color provide a foundation on which we can build countless
variations. In this class, students will explore the many complex
properties of caramel, from simple sauces to refined confections.
Demonstrated recipes will include Caramel Ice Cream; Ganache;
Tarts; and Hard and Soft Caramel Candies.
Candy is cool again, thanks to a revival of artisan confectioners,
whose creations manifest both a nod toward our nostalgic favorites
and an insistence on quality ingredients. In this class led by ICE
Creative Director Michael Laiskonis, students will learn some of the
secrets of chocolate and sugar cooking, as well as the underlying
science that will help to demystify our favorite sweets. Recipes will
include: Soft Caramel; Nougat; Marshmallow; and Gianduja.
Spring and Summer Market Desserts
Choux-Based Pastries
Friday, April 10, 6-10:30pm
$125 F 1 session
Chocolate forms the backbone of many of our most beloved desserts
and confections—yet the complex techniques required for success
often elude most home cooks. In this class, students will be
introduced to basic tempering, decoration, and molding techniques,
as well as a wide range of tempting finished desserts that best
showcase chocolate’s alluring properties and stunning versatility.
Saturday, May 16, 6-10:30pm
$125 F 1 session
Take your choux skills well beyond the basic cream puff and learn the
mechanics of this simple yet finicky pastry staple. In this class,
students will formulate the perfect pâte à choux base for use in a
range of recipes, including classic Eclairs, Beignets, and Profiteroles,
as well as pastry-shop favorites Paris-Brest and Gateau St. Honoré.
The arrival of spring heralds a fresh palette of flavors after a dearth of
seasonal fruit during winter. In this class, students will embrace the
change of seasons and the market’s whim by incorporating spur-ofthe-moment ingredients, such as rhubarb and first-of-the season
berries and stone fruits. Examples of demonstrated recipes might
include Rhubarb-Yogurt Panna Cotta; Blueberry-Basil Tarts; Cherry
Clafoutis; and Apricot-Pistachio Choux.
14
AND CONTINUING EDUCATION
CLASSES IN FOOD MEDIA
Food Writing: An In-Depth
Introduction and Workshop
Marge Perry
Thursdays, January 8-29, 6:30-9pm
$250 F 4 sessions
To be a food writer, you need to do far more
than just write about food. You must
transport, inform, and entice readers; take
them on a journey of sights, sounds, smell,
taste, and touch; and sometimes simply tell
them "how to." There are as many types of
food writing as there are venues for it. In this
four-session boot camp, you'll hone your
food-writing skills and find the best fit for
your particular strengths. Through a combination of
lectures, discussions, and exercises, you'll explore the
varying types of writing and venues, how to break into food
writing, and how to stay in. You will learn to refine your
writing; how to make your topic and voice fit a publication
(or find the right publication for your idea); how to craft a
pitch letter; and what it takes to get that all-important
second assignment. You will walk away from this class
understanding how to turn your passion into words and
your words into paid assignments.
How to Write a Recipe
Marge Perry
Thursday, February 19, 6:30-9:30pm
or Thursday, April 23, 6:30-9:30pm
$75 F 1 session
Thinking of writing a cookbook or a magazine/newspaper
article with recipes? Whether you are a professional chef,
an aspiring food writer/cookbook author, or an established
writer who would like to be able to include recipes in your
pieces, you need to learn how to write clear, compelling
recipes that make people want to cook your food. With
nationally syndicated food writer Marge Perry, you'll learn
the rules that all good recipes must follow—and the
techniques that give a recipe personality without
detracting from clarity. The class will include exercises to
practice great recipe writing, and information on how to
develop recipes for publication.
Start Your Own Food Blog
How to Be a Food Writer
Marge Perry
Thursdays, March 12-19, 6:30-9:30pm
$135 F 1 session
Do you want to write about food for magazines and
newspapers, or do you dream of writing a cookbook? This
class will help you understand what food writing is all
about—and help you hone your skills and prepare to enter
the business. You will learn how to turn your ideas into
pitches that sell, participate in writing exercises that help
refine your skills, learn what the various types of food
writing are and which is the best fit for you, and learn to
match your specific interests to the right publishing
outlets.
Advanced Food Blogging
Brooke Parkhurst
Wednesday, February 4, 6:30-8:30pm
or Wednesday, March 25, 6:30-8:30pm
$75 F 1 session
Prepare yourself for bigger, better blogging! If you've
already been blogging but would like to see superior
results, you must take this class with Brooke Parkhurst.
She will show you how you can drive far more traffic to
your site, while teaching you how to effectively promote
yourself, secure ad-sales dollars, receive products, and
Brooke Parkhurst
Tuesday, January 27, 6:30-8:30pm
or Tuesday, February 24, 6:30-8:30pm
or Wednesday, March 11, 6:30-8:30pm
$75 F 1 session
CLASSES IN
Conceptualize, develop, and run your
own food blog! In this seminar, you'll
discover how to find your "foodie niche"
and develop a unique voice. You'll also
learn how to promote and distinguish
yourself
in
the
overcrowded
blogosphere—and how to transform a
hobby into a viable writing career. All of
blogging's ins and outs will be covered:
hiring a website designer, finding a
server, providing fresh content for readers, uploading
photos, and much more. You will even have the
opportunity to workshop your ideas as a group!
Brooke Parkhurst, author of "Belle in the Big Apple"
(Scribner) and the blog of the same name, writes the daily
online column Full Plate for the "New York Daily News,"
which chronicles her Carrie Bradshaw-cum-June Cleaver
exploits as a writer, cook, and new mother. She and her
husband also released their first cookbook, "Just
Married...and Cooking" (Scribner). The book is a cooking,
lifestyle, and entertaining guide for the kitchen-challenged
and newly hitched.
Wednesday, April 8 F 9am-5pm
$375 F 1 session
Juggling day-to-day business issues, while managing quality performance and growing sales, is a constant
challenge for restaurant professionals. Owners and managers need to keep abreast of new trends, stay on top
of pressing day-to-day issues and constantly seek ways to optimize their businesses. The One-Day Restaurant
School at The Institute of Culinary Education is an exclusive eight-hour management seminar that offers a
unique opportunity for restaurant professionals to learn the crucial skills for improving their business and
growing their revenue. Attendees will leave with both a deeper understanding of effective management
practices and a portfolio of actionable tasks ready for immediate implementation in their restaurants and foodrelated businesses.
Key topics that will be addressed include:
3 How Much Money Are You Leaving on the Table 3 Beverage Programming
3 Training Your Staff For Memorable Guest Service 3 Your Business Is a "Brand"
Each session will provide the opportunity to connect and brainstorm with ICE's management professionals and
other restaurateurs, and will include a private one-hour consultation with a member of the faculty to address
individual specific concerns. This collaborative workshop will be lead by established leaders in the restaurant
industry with experience in all facets of operations, finance, and marketing.
Home Cooking to Home Business and
Beyond: A Strategy Session
Stephen Zagor
Saturday, February 7, 9am-12pm
Saturday, April 25, 9am-12pm
$90 F 1 session
Have any of the following happened to you?
In your mind, you are the next Iron Chef.
That family recipe for lasagna gets raves
from your foodie friends. Baking is your life.
Your kids and work colleagues line up for
seconds and thirds. Living gluten-free limits
your restaurant experience; if only a place
would open nearby. That little home
catering business you started on the side is
more in demand than ever. If one or more of these
situations is fueling the urge to turn a culinary passion,
hobby, or avocation into a business, then this three-hour
session may a be quick way to turn up the flames. You
will cover the following much-needed information to
help get you started:
4 Define Your Concept: What are you selling and
4 Relate to Your Customers: Who will buy what you
sell?
ice.edu/Professional
Ever wondered how chefs make food look so beautiful, artistic, and appetizing? Or how
photo shoots of food actually work? Let food stylists and authors Kristy Mucci and Kristen
Miglore show you their secrets! These tips and tricks will show you how to style naturally—
without relying on fakery or inedible products. (No shoe-polish turkeys here.) This class
helps you create beautiful dishes you can actually eat! We'll cover:
4 Plating, composition, and negative space
4 Prop styling and how to set a natural-looking scene
4 The stylist's tools we actually use the most, including common household objects
4 How to keep temperamental herbs, vegetables, and all kinds of dishes fresh and lively-looking...even tricky,
time-sensitive items like drinks and ice cream
4 How to make even monochromatic and brown dishes like chicken look delicious
We'll practice styling everything from still lifes and salads to pastas, challenging proteins, and desserts. Students
are encouraged to bring their cameras (even iPhones and other camera phones) to document their work!
seize other valuable opportunities. You will also learn how
good old-fashioned networking and social media like
Facebook, Twitter, Vine, Pinterest, and more can help to
radically grow your blog audience.
Social Media in the Culinary Realm
Lori Greene
Friday, February 27, 6-10pm
Tuesday, March 31, 6-10pm
$75 F 1 session
Facebook, Pinterest, Twitter, Google+, Foursquare,
YouTube—you've dabbled, tweeted, been crowned mayor,
and even found your high school sweetheart, but you can't
quite figure out how to use social outlets to increase your
culinary business. In this "social media for grown-ups"
class, digital media expert Lori Greene will teach you how
to build your brand. Using the three Cs of social success—
content, consistency, and communication—you will soon
see a return on your engagement while growing your fan
base. So go online, fire up your smartphone, and get your
creative juices flowing, because we're going social! During
the class, we will cover how to:
4 Create engaging content for each medium
4 Implement the six dimensions of social engagement
4 Communicate successfully with your audience in the
social realm
4 Stay ahead of your competition using social media
4 Create digital buzzReward your loyal audience
4 Learn from your fan base
4 Target customers
4 Develop the buying journey
4 Increase traffic to your establishment with
Foursquare
...and much more. Lori Greene is the director of content for
ad agency Maxus Global. If you run or hope to run a
culinary brand of any sort, you'll want to take this class!
How to Review Restaurants
Marge Perry
Tuesday, May 5, 6:30-9:30pm
$75 F 1 session
Do you wonder—no, dream—about what it would be like
to review restaurants? Do you want to write a blog about
your dining experiences, or sharpen your skills for an
online reviewing site? In this class with widely published
food writer Marge Perry, you'll learn how to write about
your gastronomic experiences in a meaningful way, what is
involved in professional reviewing, the logistics of
reviewing, and the ethical and moral considerations of
reviewing restaurants.
CULINARY MANAGEMENT & BUSINESS
THE ONE-DAY RESTAURANT SCHOOL
how are you selling it?
Food Styling with Food52
Kristen Miglore & Kristy Mucci
or Saturday, June 6, 10am-4pm
$250 F 1 session
4 Check Out the Competition: Learn from others.
4 Legal Dos and Don'ts: The regulations, laws, and
rules, health department, company structure,
dealing with landlords, etc.
4 Where to Begin: What steps are needed to get
going?
4 How to Find Help: What can you do and what help
do you need?
4 Determine a Budget: What are the profits? How
much can you make?
4 What Will Life Be Like Afterward?
This is an invaluable class and a unique opportunity to
get the perspective of ICE's Director of Culinary
Management, Stephen Zagor—a veteran restaurant
consultant, educator, and former entrepreneur who has
helped numerous students get into the business of food
Business Plans for Food Concepts
Restaurant Road Map
Alan Someck
Saturday, March 7, 12-2:30pm
or Saturday, June 6, 12-2:30pm
$90 F 1 session
Brian Buckley
$90 F 1 session
This workshop will focus on the basics of an effective
business plan for any type of food concept—be it a
restaurant, bakery, catering business, packaged food
product, or food truck. Anyone serious about starting a
food operation needs to have a serious business plan as
their road map! They also need key advice on raising the
funds necessary to begin the process. A business plan
provides an edge to the entrepreneur in this highly
competitive marketplace. Culinary start-up expert and
experienced restaurant manager Alan Someck will cover
a comprehensive range of topics, including:
4 Developing a winning food concept
4 Creating a unique selling point
4 The importance of the menu
4 How to choose a location or distribution strategy
4 How to analyze the marketplace
4 Developing an effective marketing plan, including
social media
4 The critical financials
4 How to staff a strong management team
Don't even think about embarking on your culinary
start-up adventure without first taking this informative,
eye-opening class!
You've come up with a great idea for a restaurant or food
product—congratulations! Now you want to know what
happens next. This four-hour course will answer that and
many more questions before you even open the door of
your storefront, kitchen, or food truck. In this class, you
will identify and prioritize the steps necessary to get you
started. Chef and foodservice consultant Brian Buckley
will help you avoid many of the common mistakes that
can kill your dream. Some of the important topics
covered include:
4 Establishing a Formal Business Structure
4 Selecting the Best Location for Your Concept
4 Developing Your Menu and Pricing Your Product
4 Licenses, Zoning, and Community Regulations
4 Signing a Lease vs. Purchasing Property
4 Finding and Keeping the Best Employees
4 Developing Capital And Operating Budgets
4 Analyzing the Competition
4 Marketing and Social Media
4 Purchasing Equipment and Inventory
4 Coming to Grips with the Entrepreneurial Lifestyle
Buckley will guide you through the labyrinth of
questions and requirements you'll encounter, putting
you on the road to a successful food business. Be fully
prepared before you start, and your new venture will be
much more likely to succeed!
15
AND CONTINUING EDUCATION
HOW TO OPEN...
How to Open a Bar
Anthony Caporale
Saturday, January 10, 10am-6pm
or Wednesday, April 29, 10am-6pm
$150 F 1 session
As a potential bar owner, have you ever felt like the extent
of your dreams is surpassed only by your questions about
how to realize them? This class is specifically designed to
provide those answers and help you achieve your goals.
Join Anthony Caporale, world-renowned beverage
consultant and former beverage manager for Bobby Flay's
flagship restaurant, Mesa Grill, as he guides you through
the steps that will lead you to a successful bar opening.
He'll share decades of real-world experience earned by
opening over a dozen major venues, and separate fact
from fiction to help you avoid common mistakes and
misperceptions. Topics covered will include:
4 Defining a Successful Bar
4 Developing Your Ideal Concept
4 Budget Management: How Much Will You Need
and Where Can You Get It?
4 Equipment Layout and Design: Maximizing Sales
Volume
4 Product Selection: Beer, Wine, and Spirits
4 Creating a Profitable Operating Plan
4 Inventory Management: Reducing Cost and
Increasing Control
4 Glassware Management: Minimizing Your Expenses
4 Choosing the Right Tools and Supplies
4 Money-Making Cocktail Creation and Recipe Costs
4 Staff Management: Hiring and Training
4 Staff Management: Policies and Procedures
4 Moving In: Final Setup for a Profitable Bar
4 Beverage-Industry Trends
Essentials of Catering 101
David Turk
Wednesday, January 14, 6:30-9:30pm
$90 F 1 session
Opening a catering company is the
aspiration of many a cook. In this course
led by David Turk, owner of Indiana
Market & Catering, you will get many of
the answers you've been seeking to make it
happen. Come prepared for a fast-paced
orientation, designed to give you the tools
necessary to:
4
4
Decide whether or not this industry is for you
Understand what skills are necessary for longterm success
4 Learn how to price your product AND make
money right from the start
4 Figure how to source the right products for your
business
4 Uncover key marketing tools that are right at your
disposal
4 Develop a winning sales formula
4 Find out where the pros go for ongoing support
Get ready to learn from someone who has made MANY of
the mistakes that newcomers are prone to making—so that
you don't have to!
How to Launch and Market Your Own
Food Product
Terry Frishman
Sunday, January 25, 10am-2pm
or Sunday, April 12, 10am-2pm
$100 F 1 session
Specialty food products are a $86 billion
industry, and one that remains attractive
to entrepreneurs both large and small. If
you've got a recipe or product you'd like
to produce, whether locally or nationally,
there's no time like the present to explore
the opportunities. Marketing and
business consultant Terry Frishman has
successfully launched product lines for
companies like Kraft, Newsweek, Sarabeth's, and Sylvia's
Restaurant, so she knows the territory inside and out!
She’ll take you through exactly what you need to know to
launch your own product, including:
4 Specialty food categories
4 Understanding your customer
4 Key trends and opportunities
4 Meaningful product positioning
4 Getting the wrap on packaging
4 The ins and outs of production
4 Product liability, and insurance
4 Shelf-life testing
4 Pricing
4 Distributors vs. brokers vs. direct sales
4 Merchandising and sales materials
4 Public relations
So if you have a start-up idea, take the opportunity to
explore all the issues before you begin, with expert Terry
Frishman—noted business development lecturer and the
owner of Creative Marketing Workshops LLC.
How to Open a Specialty Food Shop
Stephen Zagor & Tara Berman
Sat-Sun, January 10-11, 9am-1pm
Sat-Sun, April 18-19, 9am-1pm
$220 F 2 sessions
If you have an idea for a specialty food store, this course
will help you to evaluate and develop your idea into a real
business! From concept and niche marketing to
controlling costs and making money, food marketing and
management experts Stephen Zagor and Tara Berman
will teach you exactly how to navigate all the pitfalls of
opening your own business, including:
Find Your Culinary Voice (and Career):
A Panel with ICE Experts
Rick Smilow
or Tuesday, March 24, 6:30-8:30pm
Please call (800) 522-4610 to register
Finding the right culinary career for your interests, skills, and experience is a thrilling, if
perhaps at times nerve-racking, challenge. The options are endless, from traditional
cooking and baking jobs in restaurant kitchens to food media to sales and
entrepreneurship. As you begin to pursue your passion, which, if any, educational
programs should you consider? This evening's session is designed to address these
questions in two ways. First, you will receive a copy of ICE's book, "Culinary Careers: How
to Get Your Dream Job in Food" (Clarkson Potter), written by ICE President Rick Smilow
and coauthor Anne McBride. Second, Smilow will lead a panel discussion that explores
these topics, including how ICE's programs can be part of your
culinary career development journey. Joining Rick is a panel that
includes Maureen Drum Fagin (ICE's Director of
Placement/Externships), Steve Zagor (Dean of Culinary Business and Industry Studies),
Hillery Wheeler (Associate Director of Admissions), and a guest alumni speaker to speak
about their recent successes and the career path that they encountered. Our goal is for you
to leave this class with a clear(er) idea of what to do next to find the culinary career that
will fulfill you both professionally and personally.
Rick Smilow is the president of ICE, which he acquired in 1995, and coauthor of
"Culinary Careers." Before ICE, he was an entrepreneur in the food industry and held
marketing positions at Nabisco Brands. He is a director of C-CAP (Careers through
Culinary Arts Programs) and City Harvest, and is on the advisory board of Action Against Hunger.
ALUMNI PROFILE
Ingrid Abdullah, Culinary '13
As a child growing up in New Jersey, Ingrid Abdullah would watch all the PBS cooking shows:
Jacques Pépin, Julia Child, Martin Yan, Rick Bayless, Lidia Bastianich. Before taking up
cooking professionally, however, she was an assistant teacher for five years, and received her
Child Development Associate credential on early development and autism. Later, she applied
and received a full scholarship from the James Beard Foundation (where she got to cook
alongside Chef Bill Telepan), used this scholarship to attend ICE. She describes ICE's Culinary
program, with its intense introduction to every facet of the culinary arts, as follows: “Every day
was like a first date!” After doing her externship at The Darby, Abdullah was hired by the
Butter Group to cook at both The Darby and Butter. She now merges her skills as a teacher and a chef by working
at Wellness in the Schools, which creates healthy menus for New York City public schools. As the resident chef at
P.S. 73 in the South Bronx, she teaches cooking classes to elementary school children and feeds 800 of them every
day. The job is especially important to her because she's the mother of a student in the public school herself. She
recalls, “There are very few classes or life expectations that prepare you for the real thing: ICE did just that. All the
standing, hustling, heat, and cuts gave me a realistic expectation and strengthening of what it would take to make
it in a professional kitchen.”
4 Developing an overall business plan
4 Adding a café, catering, or party planning to an
existing business
4 Finding a location and understanding the lease
4 Designing the business
4 Figuring out money and budgeting: financial
benchmarks
4 Controlling revenue and inventory
4 Looking for investors
4 Hiring the best and training for service
4 Advertising and promotion
4 Selling psychology
4 Knowing the cycle of service for repeat business
ALUMNI PROFILE
Jared Rubin, Pastry '09
Growing up in South Florida, Jared Rubin originally planned to work in advertising. He
diligently worked toward this goal by earning a bachelor's degree in the field at the University
of Florida. He then moved to Chicago for training as a copywriter, while bartending and
serving food on the side. But following a move to New York for some freelance work, he had
a change of heart; within a few years, he had enrolled at ICE. While studying for his Pastry &
Baking Arts diploma, he did his externship at Trois Pommes in Park Slope, which led to a job
at Bouchon Bakery, then one at Gramercy Tavern. Soon he was running the pastry kitchens at
Battersby and Dover, also in Brooklyn. This eventually led to running the pastry program at
Meadowsweet in Williamsburg, Brooklyn. Jared was both surprised and thrilled when Meadowsweet earned its
first Michelin star in 2014. He realizes how fortunate he's been to be successful in this “always interesting” field:
“Some days, on the way into work, I stop by a market, grab a few ears of corn, head to a grocer, pick up some
coconuts and a box of Rice Krispies—and shake my head at myself, laugh awkwardly, then head down to my
kitchen.” He emphasizes that when it comes to advancing in this industry, “Sometimes it's remembering to keep
everyone you work with smiling and laughing because...nobody's going to refer the angry schmuck in the corner to
that job he really wants to leave you for!”
STUDENT PROFILES
Aly Furniturewala
Culinary Arts
Aly Furniturewala grew up in
Mumbai, India, and is now based in a
nearby city called Pune when he's not
studying at ICE. As an only child, he
grew up cooking alongside his mom in
the kitchen, using Indian spices to
prepare fragrant dishes like shrimp
biryani, lamb kofta curry, and paneer palak. Following a
family tradition, he regularly woke up at 4 a.m. daily to
meditate. Part of the meditation process was learning to
understand your senses. He believes this helps him today as
he cooks, which requires all of one's senses. He traveled
extensively throughout India, and fondly recalls some of his
favorites: Delhi's street food, the cuisines of Rajasthan and
Gujarat, and family trips to Goa, which featured seafood
like tandoori chonak sea perch, stuffed crabs, and butter
garlic lobsters. Though he started a degree program at a
nearby business school, he took a sabbatical to work in a
Pune restaurant called The Flour Works. When
Furniturewala flew overseas to visit ICE in May 2014, he
“fell in love” the moment he toured it, and enrolled on that
same trip. So far, his favorite sections of the curriculum
have involved grilling. Indeed, his dream is to open a
beachfront restaurant in Goa that serves New York steaks
with Indian spices, and an extensive selection of great
wines. He's in the culinary game to bring joy to others: “For
me, success means you are empowered to bring happiness
to people.”
Melissa Camilleri
Pastry & Baking Arts,
Culinary Management
Melissa Camilleri grew up in the
Bronx, where even as a child she knew
she wanted to make food her career: “I
had to be surrounded by the beauty of
food one way or another.” She briefly
studied psychology in Pennsylvania
before she felt New York's culinary world calling her.
Melissa moved to New York and quickly enrolled at ICE,
where she first received a Pastry & Baking diploma. Today
she's currently on her second diploma, this time in Culinary
Management. In fact, she's surprised that all future
business owners don't enroll in this program, where she's
been especially inspired by instructors Anthony Caporale
and Kate Edwards. She's currently balancing studying for
her new degree with using her previous one at her current
job: Chef de Partie Pastry at the legendary Rainbow Room.
Her eventual goal is to open her café, sooner than later. As
both a student and an employee, she advises that you
should both “own what you know” and “understand you
don't know it all and be content with that fact.” Camilleri is
especially inspired by the new stories she hears every day in
class, and learning from her teachers and fellow students
daily: “They say, 'It takes a village to raise a child,’ but who’s
to say what age that child is?”
Priscila Martins
Hospitality Management
Priscila Martins was born and raised
in Rio de Janeiro, Brazil. While
enrolled in law school in 2005, she
was accepted into a life-changing
internship at Walt Disney World in
Florida—partly to learn English and
partly because she loved the Disney
brand. When she found herself enjoying the work so much
that she “lost track of the days,” she understood that
hospitality was where her true passion lay. However, she
had worked hard to get into the Universidade Federal
Fluminense, one of Brazil's top universities, so she stayed
the remaining five years to complete her law degree.
Eventually she obtained work at accounting firm
PricewaterhouseCoopers, but refused to accept her “fate” as
a tax lawyer. Luckily, in 2013 she moved to White Plains,
New York, due to her husband's job. That's when she
started follwing her passion; she was enrolled at ICE by the
following year. Of the many subjects she's studied in the
hospitality program, her favorite was Richard Vayda's Wine
Essentials course, where she learned how much of a
difference pairing the right wine with the right food could
make: “It is an art, and I really want to study it more.”
Inspired by the Walt Disney maxim, "If you can dream it,
then you can do it," Martins now plans to run her own
boutique hotel someday. From her time in the business,
she's already learned that “a hospitality career is not about
money; it is about being passionate about guest service and
going the extra mile.”
R. Dean Morrison
Pastry & Baking Arts
R. Dean Morrison grew up in a tiny
Illinois town with a population of 64
people, where he acquired a love of the
culinary arts from making “all sorts of
cookies, breads, and candies”
alongside his mother. He was
determined to work in pastry since the
age of 13; sure enough, he moved to Atlanta right after high
school to be an apprentice pastry chef at the Ritz-Carlton,
based on a letter he'd written to the head chef. However, life
took him on detours to both coasts and many careers,
including studying for a nursing degree, until he was 47. At
that point, he reevaluated his life goals and moved to New
York City in 2014 to attend ICE. What he loves most about
ICE’s Pastry program is that “the formulas for baking and
pastry making are very basic...it is how you tweak them that
makes them special, and they become your creation.” His
favorite cuisine is simply one that is “prepared by somebody
who has the true love of the craft in their heart.” Today he's
working part-time in the bakery at Eataly in the front of
house, and hopes to start baking there soon. Morrison has
journeyed many years to once again become a student—but
this time in the field where his true passion lies. Now, his
greatest joy is that “Every day, as a student, I am building
on what I achieved and learned the day before.”
16
SCHOOL OF
RECREATIONALCOOKING
COOKING COURSES
In addition to our highly regarded career programs, the Institute of Culinary Education runs the largest hands-on recreational cooking, baking, and wine
education program in the world. In no other school or city will you find the depth and breadth of class concepts and schedule options that we have at ICE.
PROGRAM OVERVIEW
Our classes are geared toward adults of all ages. Some class concepts
are basic and broad, while others are inherently advanced and
esoteric. But in all cases, our signature approach, since 1975, has been
to run intimate, hands-on, full participation, 1.5 to 5-hour classes.
Maximum enrollment in hands-on classes ranges from 10 to 16
students. (The exact number depends on the kitchen/room
assignment and the course material being taught.) No one leaves
these classes hungry.
Equipment & Kitchen Tools
In our recreational kitchens, you will find BlueStar ranges; in our
career kitchens, Jade and Southbend ranges and Blodgett ovens.Most
of our kitchen tools are OXO. Stand mixers are from KitchenAid.
Kids & Teens
Recreational classes are intended for adults 18 and older, but we do
offer some classes for kids and teens in various age groups; see page 39
for listings. Please read class information carefully in order to judge
whether your child falls into the appropriate age range. Parent-andchild classes are identified as such.
For purposes of organization, our Recreational Division, as reflected
in the following pages, is divided into three sections: Cooking Courses,
Pastry & Baking Courses, and Wine, Beer & Spirits Courses. Cooking
and Pastry & Baking Courses are each further divided into Techniques
Courses and Specialty Courses. Techniques courses include three to
five classes and teach fundamental cooking skills that can be applied
to a range of foods and recipes, from fish to fruit. Specialty Courses are
generally one to three session classes that focus on a particular
country, region, ingredient or style of cooking or baking.
Leftovers
If there are leftovers after the class meal, they may be taken home.
Unused ingredients are not to be taken home. Any remaining food is
donated to City Harvest, a non profit agency that distributes food to
shelters, soup kitchens, and other venues where food and charity are
needed. For more information on City Harvest, go to cityharvest.org.
Typical Class Structure
You will work in teams and each team will be assigned a portion of the
menu. As a general rule, classes last 4 to 5 hours and run from 10am2pm or 3pm; or 6pm to 10pm or 11pm (we have a few earlier and later
starts). Typically, a class consists of three segments: a brief lecture,
cooking, and eating. At the end of class, participants gather to enjoy
the food they have prepared. Wine is served with meals in most
classes.
Cellular Phone Policy
Cellular phones must be placed on their “vibrate” function at all times
while class is in session. While we request that you do not talk on your
phone, you may do so if necessary in the hallway, outside of your
classroom or kitchen.
Consecutive-Day Classes
Please note that many of our Techniques courses are offered on
consecutive days. This means that rather than meeting once a week
for three to five weeks, they meet for three to five days in a row, making
them convenient and viable for students who live outside the New
York City area.
Our Staff
Our chef-instructors come from a wide variety of culinary
backgrounds and bring all of those experiences to the classroom. We
offer classes with well-known chefs from successful restaurants, and
with cookbook authors, as well as with our staff of expert chefinstructors, many of whom also teach in ICE’s professional program.
One or more assistants are assigned to each class to aid the chefinstructor.
Prerequisites
Most of the courses in our recreational division do not have
prerequisites. Where that is not the case, the prerequisite course is
indicated. If you are new to cooking, we highly recommend starting
with Knife Skills I, Techniques of Fine Cooking 1 or Cooking 101.
Recipes
Recipes and instructions are provided for class use and are meant to
be taken home.
Clothing
We suggest you dress in loose, comfortable, casual clothing and flat,
comfortable shoes. You may not wear open-toed shoes or sandals.
Policy on Photography & Taping
You are welcome to take photographs and/or digitally record select,
limited portions of your class, provided such reproductions are for
your personal use and enjoyment, and, do not disrupt the flow of the
class, other students, or your chef-instructor. Photography and digital
reproductions that are intended for commercial use, reproduction,
and/or distribution are strictly prohibited, without prior consent by
ICE’s marketing department.
Directions to 50 West 23rd Street
The school is at 50 West 23rd Street between 5th & 6th Avenues, on
the south side of the street. The school is highly accessible by public
transportation. Some options include:
F or M TRAIN
stops at
6th Ave & 23rd St
6 TRAIN
stops at
Park Ave & 23rd St
M1 • M2 • M3 • M5 BUSES
downtown stop at
5th Ave & 23rd St
PATH TRAIN
stops at
6th Ave & 23rd St
Directions to Brookfield Place • 225 Liberty Street
After our move the school will be located at Brookfield Place, 225 Liberty
Street. The school will be highly accessible by public transportation.
Some options include:
2 or 3 TRAIN • J or Z TRAIN
A or C TRAIN • 4 or 5 TRAIN
stops at Fulton Street Transit Center
E TRAIN
stops at
World Trade Center
PATH TRAIN
stops at
World Trade Center
M9 & M20 BUSES
downtown stop at
Liberty Street
For more information on how to get to Brookfield Place visit:
brookfieldplaceny.com
GENERAL POLICIES
Online Registration
To register online visit: recreational.ice.edu.
Payment, Refund & Make-Up Policies
To register for any class, payment in full is required at the time of
registration. Two weeks withdrawal notice is required for a refund
(excluding gift certificates); but please note, a transaction fee will be
deducted from the refund for each and every class seat registration
that is canceled by the registrant/student based on the following
scale: Classes up to $125 will incur a $20 fee, classes in the $126$350 range will have a $30 fee, and classes valued over $351 will
incur a $50 fee. When a class is dropped three-13 days prior to
the start date, only school class credit will be issued, and the
corresponding transaction fee will be deducted (see above).
Rescheduling a class still entails a cancellation, therefore, a
transaction fee will still be charged to customers.
There are no refunds or school credits issued when fewer than
48 hours notice from the class start date is given.
Students must attend the first class in a series. Students may make
up missed classes after first class is attended in any Techniques
series or Wine Essentials course without charge after attending the
first lesson. Techniques make-up classes are available on a limited
basis and must be arranged with ICE’s Customer Service Manager.
All make-up classes are subject to availability. Missed make-up
classes cannot be rescheduled.
Gift certificates are not refundable, but may be transferred to
another person.
Cancellation & Other Policies
The Institute of Culinary Education reserves the right to cancel any
class that fails to attract sufficient enrollment. In case of
cancellation, all students will be notified and a full refund will be
given. Students traveling to ICE from outside the New York
metropolitan area should confirm their class registration(s) before
finalizing travel arrangements.
In order to minimize class interruptions, ICE maintains the right to
deny student registration and/or entrance if more than 10 minutes
late.
Alcoholic Beverage Policy
Alcoholic beverages may be made available for consumption in
certain classes. No outside alcohol can be brought into recreational
classes. Class participants may be asked to present identification to
prove that they are of legal New York State drinking age and will be
held responsible for limiting their consumption of alcohol to safe
amounts. PREGNANT WOMEN, PEOPLE WHO WILL BE
DRIVING, AND PEOPLE ON CERTAIN MEDICATIONS
SHOULD NOT CONSUME ALCOHOL.
All classes with the exception of Kids & Family classes
are for adults 18 and over.
All wine and beverage classes are 21 and over.
BRANDS WE USE AT ICE
Searching for
a tasty gift idea?
Try an ICE gift card!
ice.edu/MainCourse
WHATS
COOKIN?
GOOD GRIPS Stainless Steel Pro Cookware
®
www.oxo.com • www.facebook.com/oxo • www.twitter.com/oxo
SPECIALTY COOKING CLASSES
KNIFE SKILLS
17
Global Rice
Renee Marton
$120 F 1 session
Chef-Instructor Renee Marton wrote the just-published and comprehensive "Rice: A Global
History." Now she'll teach you everything you ever wanted to know about the universal grain,
including how to cook it, how to use it as a utensil, how to drink it, and even...how to eat it? A
20-year veteran of the restaurant and catering worlds, Chef Renee will lead you through the
preparation of a rice-centric meal with dishes including: Pilaf with Golden Raisins and Pine
Nuts; Gumbo; Philippine Sweet Rice Flour Cakes; Horchata (a Mexican drink); Chinese Pearly
Meatballs; Singapore Noodles with Shrimp and Roast Pork; and Thai Sticky Rice with Green Curried Tofu and
Vegetables. At the end of the class, everyone will receive their own copy of "Rice: A Global History"!
eating food grown within 100 miles of your home. Peter
Berley will discuss what this means for you and how to
adapt your cooking accordingly, as you make: Montauk
Knife Skills 1
Knowing how to use knives skillfully is the foundation of all cooking, and doesn't have to be scary or frustrating. Many
home and even professional cooks don't always wield a knife correctly, however, which increases food preparation time
and makes the process harder—and less safe—than it should be. Simply put, good knives are the foundation of a wellequipped kitchen. This class remedies all these basic issues: You will learn how to slice, dice, chop, and much more in
the safest and most efficient manner. This class will even guide you through the practice of keeping your knives sharp
and handling them correctly.
$105 F 1 session
Saturday, January 3, 6-9pm
Tuesday, January 6, 6-9pm
Sunday, January 11, 2-5pm
Monday, January 19, 6-9pm
Saturday January 24, 10am-1pm
Thursday, January 15, 6-9pm
Wednesday, January 28, 6-9pm
Monday, February 2, 6-9pm
Sunday, February 15, 10am-1pm
Thursday, February 19, 6-9pm
Sunday, February 22, 2-5pm
Saturday, February 7, 2-5pm
Friday, March 6, 6-9pm
Saturday, March 14, 6-9pm
Saturday, March 21, 10am-1pm
Thursday, March 26, 6-9pm
Monday, March 2, 6-9pm
Thursday, March 12, 6-9pm
Sunday, March 29, 2-5pm
Friday, April 17, 6-9pm
Sunday, April 19, 10am-1pm
Saturday, April 25, 6-9pm
Sunday, April 19, 2-5pm
Friday, May 1, 6-9pm
Sunday, May 10, 10am-1pm
Monday, May 4, 6-9pm
Sunday, May 10, 2-5pm
Saturday, May 16, 6-9pm
Saturday, May 30, 10am-1pm
Knife Skills 2: Butchery
Knowing how to use knives skillfully is critical for cooks, yet many people have never mastered proper technique.
Similarly, good knives form the foundation of a well-equipped kitchen, yet even some accomplished home cooks don't
know how to select and care for them. In Knife Skills 2, you will hone your fish and poultry fabrication skills. You will
learn to properly debone a raw chicken and fillet a flounder. You will see how to carve a roast chicken to perfection—
and more. Note that Knife Skills 1 is a recommended prerequisite.
$110 F 1 session
Friday, January 9, 6-9pm
Tuesday, April 21, 6-9pm
Mon-Wed, January 12-14, 6-10:30pm
Mon-Wed, April 13-15, 6-10:30pm
$350 F 3 sessions
Sharpen your skills in this comprehensive three-day workshop, where you will learn to master slicing, dicing, chopping,
carving, and butchering. After you learn how to handle your tools in the safest, most efficient, and correct way, you will
hone your fish and poultry fabrication skills. On your last day, you will have the opportunity to apply your skills as you
cook up a menu of incredible eats and be rewarded with a fabulous feast. Your blades will help you prepare: Grilled Strip
Steak; Pan-Roasted Herb Chicken; Seared Flounder with a White Wine Pan Sauce; Roasted Root Vegetables; Mashed
Potatoes; and Chopped Salad.
Warming Winter Risottos
Peter Berley
$120 F 1 session
Risotto is an incredibly versatile dish, as much for what
flavors and accompaniments it can carry as for the many
grains that can be used in its preparation. (Sure, a risotto
without rice may not satisfy the purists’ definition, but we
guarantee it tastes great enough to forget such literalism!)
Join Peter Berley, former chef of Angelika’s Kitchen and
author of "The Modern Vegetarian Kitchen" and "Fresh
Food Fast," to make and enjoy an unbelievable menu of:
Lemon Risotto with Shrimp; Winter Root Vegetable
Risotto with Rosemary; Spicy Tomato and Goat Cheese
Risotto; Wild Mushroom and Barley Risotto; Farro with
Gruyère and Caramelized Onions; Rye Berries with Duck
Confit Apples and Sage; Whole-Grain Rice Risotto with
Spinach and Asiago; Roasted Cauliflower Risotto with
Parmesan and Toasted Almonds; and Sweet Ginger
Risotto with Roasted Pineapple and Nut Brown Butter.
Basic Recipes for Home Cooks
Marge Perry
Wednesday, February 25, 10am-3pm
$115 F 1 session
There are certain basic recipes that every home cook
should have in his or her repertoire. These are the dishes
you'll turn to again and again—whether to serve family
and friends, to make on Sunday for meals throughout the
week, or to cook in no time flat on a busy weeknight. In
this class with chef-instructor Marge Perry, you will learn
to make: Golden-Skinned Roast Chicken; satisfying Mac
'n' Cheese (both healthful and decadent versions!);
Chicken Soup; Minestrone; perfectly cooked Tuscan
Salmon; Slow-Cooking Stovetop Brisket; and a fabulous
secret dessert you can whip together at a moment's notice.
Salty, Sweet, Sour, Bitter
Anthony Sasso
Monday, February 2, 6-10:30pm
$120 F 1 session
It is a chef's job to figure out how to coordinate salty,
sweet, sour, and bitter flavors in unison, all on just one
plate. But in this class, it will be your job to interpret the
importance of the Basic Four. Chef Anthony Sasso will
break down and explain how he determines the best ways
to use these flavors make a dish successful, so you can
create your own balanced dishes at home. The impressive
dishes on your menu include: Oysters with Beet
Gastrique and Ground Coffee; Bitter Frisee with Pickled
Nopales and Cashews; Tuna, Mango, Fennel and Pickled
Pineapple Salad; Beef Tartare with Capers, Meyer
Lemon, and Red Wine Reduction, Blackened Carrots
with Orange Yogurt and Salted Pistachios; Salt-Crusted
Cod with Fermented Garlic and Mushy Peas; and
Chocolate Ganache with Sea Salt, Strawberries, and
Sherry Vinegar.
Locavore's Winter Hearth Feast
Peter Berley
Thursday, February 19, 10am-2pm
$120 F 1 session
Celebrate the bounty of ingredients raised and grown
locally, from grass-fed beef from the Catskills to New York
State wines and beers. The locavore diet emphasizes
Learn the simple techniques it takes to
make fabulous dinners on hectic
weeknights and when entertaining.
Nationally syndicated Chef-Instructor
Marge Perry will show you how to shop
to ensure you always have the makings
of a great dinner on hand, how to throw
together a meal in a hurry, and how to
plan a menu for entertaining. You'll
even learn to coordinate timing—both
yours and the food!—so that side dishes and entrées are
ready at the same time, and how to turn basic recipe
concepts into several variations so that you never have to
feel like you're eating the same meals every week! From
now on, the food you put on the table will be delicious,
simple, and stress-free. Based on a few basic recipes, you'll
discover how to create dozens of weeknight entrées (all of
which can be on the table in less than 30 minutes!) using
chicken, fish, seafood, beef, pork, and vegetarian protein
sources.
ALL ABOUT TECHNIQUE
All About Technique: Grilling
All About Technique: Sushi
Saturday, January 10, 6-10:30pm
or Saturday, February 14, 10am-2:30pm
or Sunday, March 15, 6-10:30pm
or Wednesday, April 22, 6-10:30pm
$115 F 1 session
Monday, January 12, 6-10:30pm
or Wednesday, February 4, 6-10:30pm
or Saturday, April 18, 6-10:30pm
or Sunday, May 3, 6-10:30pm
or Saturday, June 20, 10am-2:30pm
$115 F 1 session
Grilling is one of the best ways to cook food simply
while obtaining a maximum amount of flavor. You can
grill on the stovetop, in your backyard, or over charcoal
or gas. In this class you will learn how to modify your
grilling technique depending on the medium used. You
will also discuss how dry rubs and sauces are used on
the grill, then put those lessons to use as you make:
Bruschetta; T-Bone Steaks; Shrimp Skewers; Chicken
Sate; Grilled Portobello Mushrooms; Grilled Assorted
Vegetables; and Grilled Caramelized Pineapple.
Knife Skills Workshop
BASICS & MORE
Ceviche; Rutabaga and Apple Soup with Homemade
Crème Fraîche; Braised Beef Shortribs in Local Abbey
Ale; Crushed Root Vegetable with Caraway Brown
Butter; Sautéed Red Cabbage and Leeks with Honey and
Apple Cider; Braised Winter Greens with Garlic Confit;
Carrot and Celeriac Slaw; Sweet and Spicy Baked Beans;
and Apple Galette with Homemade Salted Honey Ice
Cream, all while drinking local wines and beers.
How to Be a Great Home Cook
Marge Perry
Wednesdays, March 4-11, 10am-3pm
$220 F 2 sessions
All About Technique:
Contemporary Sauces
Saturday, January 17, 10am-2:30pm
or Monday, February 2, 6-10:30pm
or Thursday, March 19, 6-10:30pm
or Wednesday, April 15, 10am-2:30pm
$115 F 1 session
The sauces you will learn to make in this class are not
just for special-occasion dishes you'll prepare once a
year. Relying on pantry ingredients and reflecting the
contemporary cook's lifestyle, they are meant to easily
take a grilled meat or poached fish from simple to
superlative with a pan reduction, Beurre Blanc, Pesto,
or Crème Anglaise. You will master these techniques by
making Sautéed Steak with Red Wine Reduction
Sauce; Poached Salmon with Beurre Blanc; Pasta with
Pesto; and Poached Pears with Vanilla Crème Anglaise.
Roast, Sauté, and Steam
or Monday, February 16, 10am-2:30pm
or Monday, March 30, 6-10:30pm
or Friday, April 17, 6-10:30pm
or Sunday, June 21, 10am-2:30pm
$115 F 1 session
Once you master basic cooking techniques like
roasting, sautéing, and steaming, you can cook perfect
dishes every time. Rather than recipes, this class
focuses on the techniques themselves, which you will
learn and then apply in a variety of dishes that include
Perfect Roast Chicken, and Steamed Mussels with Thai
Curry. You will also master the techniques for cooking
green vegetables and sautéeing root vegetables, and
learn to make a simple, never-fail, crowd-pleasing
dessert: Clafouti.
Sushi-making doesn't have to be limited to the view
from a seat at your local Japanese restaurant. Bring the
sushi bar home by practicing your skills at preparing
nigiri (sashimi fish on top of thumb-size, compact sushi
rice), perfecting the texture of rice, and learning the
proper techniques to create a stellar hand roll. Once
you've gotten the basics down, you will try your hand at
Sushi Rice; Maki and Futomaki rolls (both thin and
thick), Inside-Out Rolls; Sashimi; Nigiri; Chirashidon
(garnished rice bowl); Temaki (hand roll); Miso Soup;
and Edamame. You will soon learn that sushi is
something you too can master!
Quick Puff Pastry
or Sunday, April 19, 10am-2:30pm
$115 F 1 session
Making traditional puff pastry is time-consuming. The
version you’ll learn in this class uses a food processor to
mix the dough, and a rolling, rather than folding,
technique, which makes the whole process much faster.
Once you’ve mastered the technique, you will use this
homemade puff pastry to prepare an assortment of
savory and sweet treats, including Quickest Puff
Pastry; Herb Straws; Cheese Straws; Caraway Salt
Sticks; Parmesan Disks; Tomato and Anchovy Tart;
Parmesan and Paprika Palmiers; Smoked Salmon and
Chive Mille Feuille; Mozzarella and Prosciutto
Turnovers; Farfalle; and Bistro Apple Tart.
All About Technique: Fish Butchery
or Sunday, January 25, 6-10:30pm
or Saturday, February 28, 6-10:30pm
or Sunday, April 12, 6-10:30pm
or Wednesday, May 6, 10am-2:30pm
$120 F 1 session
Fish butchering doesn't have to be intimidating! Get
this essential skill down to a science as you learn the
techniques to fabricate a whole flat fish, a whole round
fish, and much more. You'll learn the cooking methods
most suitable to fish cookery, such as en papillote,
sautéing, and frying. Then you'll use those techniques
to make a feast of: Sauteed Fillets of Sole à la
Meuniere; Red Snapper Baked en Papillote with Lime
Beurre Blanc; Fish Stock; Cioppino; CornmealBreaded Flounder with Tartar Sauce; along with sides
of Haricots Verts and Roasted New Potatoes.
18
SCHOOL OF RECREATIONALCOOKING
MULTI-SESSION TECHNIQUE COURSES
TECHNIQUES OF FINE COOKING 1-2
These are the classes on which our recreational program’s reputation was built. Over
20,000 students have taken this series. Once you master essential cooking techniques, you
possess the culinary grounding to cook both classical cuisines and the latest cooking
styles. These full-participation classes teach fundamental skills, not recipes. Instead of
narrowly focusing on a roast duckling recipe, for example, you’ll master roasting
techniques that can be applied to foods from fish to fruit. You’ll learn all the important
cooking methods, from simple grilling to mousse-making. As you advance through the
series, you’ll gradually come to understand each cooking concept. Each class culminates
with a student-prepared meal. Each course consists of five 5-hour classes. Fine Cooking
1 is a prerequisite to Fine Cooking 2 and Fine Cooking 3.
Fine Cooking 1
LESSON 1: KNIFE SKILLS, SAUTÉING, BLANCHING, SIMPLE SALADS AND MAKING VINAIGRETTE
• Chilled Gazpacho or Spicy Hot Vegetable Soup
• Sautéed Broccoli
• Simple Salad
• Sautéed Lamb Chops with Herb Butter
• Diced Sautéed Potatoes with Persillade
• Fresh Fruit Macerated with Liqueur
LESSON 2: ROASTING, STOCKS, AND RICE COOKERY
• Arborio Chicken Soup with Escarole
• Rosemary Roast Chicken
• Baked Stuffed Tomatoes Provençale
• Rice Pilaf
• French Style Spinach, Bacon and Mushroom Salad • Clafouti
LESSON 3: BRAISING, PAN SAUCES, SHELLFISH PREPARATION, DEGLAZING AND REDUCTION
• Mussels Steamed in White Wine
• Braised Leeks
• Belgian Endive Salad, with Shallot Vinaigrette
• Braised Lamb Shanks with Juniper Berries
• Warm Lentil Salad
• Chocolate Mousse
COURSE SCHEDULE
Fine Cooking 1 F $605 F 5 sessions F *Indicates a course that skips one or more dates.
COURSE MEETS
START DAY START DATE
1/5
TIME
ALL DATES IN COURSE
10am-3pm
1/5 • 1/6 • 1/7 • 1/8 • 1/9
consecutive days
Mon
consecutive days
Mon
1/12
10am-3pm
1/13 • 1/14 • 1/15 • 1/16 • 1/17
consecutive days
Mon
1/26
10am-3pm
1/26 • 1/27 • 1/28 • 1/29 • 1/30
consecutive days
Mon
2/9
10am-3pm
2/9 • 2/10 • 2/11 • 2/12 • 2/13
consecutive days
Mon
2/23
10am-3pm
2/23 • 2/24 • 2/25 • 2/26 • 2/27
consecutive days
Mon
3/9
10am-3pm
3/9 • 3/10 • 3/11 • 3/12 • 3/13
consecutive days
Mon
3/16
10am-3pm
3/16 • 3/17 • 3/18 • 3/19 • 3/20
consecutive days
Mon
4/6
10am-3pm
4/6 • 4/7 • 4/8 • 4/9 • 4/10
consecutive days
Mon
4/27
10am-3pm
4/27 • 4/28 • 4/29 • 4/30 • 5/1
consecutive days
Mon
5/11
10am-3pm
5/11 • 5/12 • 5/13 • 5/14 • 5/15
consecutive days
Mon
6/8
10am-3pm
6/8 • 6/9 • 6/10 • 6/11 • 6/12
consecutive days
Mon
6/29
10am-3pm
6/29 • 6/30 • 7/1 • 7/2 • 7/3
1 day/week
Thu
1/8
6-11pm
1/8 • 1/15 • 1/22 • 1/29 • 2/5
1 day/week*
Sat
1/3
10am-3pm
LESSON 4: EGG COOKERY, COMPOUND SALADS, AND SOUFFLÉS
1 day/week
Tue
2/3
6-11pm
• Omelet with Fines Herbes
• Salad Niçoise
1 day/week
Sat
2/28
10am-3pm
2/28 • 3/7 • 3/14 • 3/21 • 3/28
1 day/week
Thu
4/2
6-11pm
4/2 • 4/9 • 4/16 • 4/23 • 4/30
1 day/week*
Sun
3/29
10am-3pm
3/29 • 4/12 • 4/19 • 4/26 • 5/1
1 day/week*
Sat
6/27
10am-3pm
6/27 • 7/11 • 7/18 • 7/25 • 8/2
• Poached Eggs in Red Wine Sauce
• Grand Marnier & Chocolate Soufflé
LESSON 5: GRILLING, FRENCH CRUDITÉS, MARINADES, AND FLAMBÍNG
• Vegetable Salad Plate
• Mixed Grilled Vegetables of the Season
• Grilled London Broil
• Flambéed Bananas
Fine Cooking 2 F $605 F 5 sessions F *Indicates a course that skips one or more dates.
Fine Cooking 2
LESSON 1: PÂTE A CRÊPES, SAUCE BÉCHAMEL, SAUCE VELOUTÉ, AND LIASONS
• Crêpes Filled with Shrimp and Scallops
• Couscous
• Salade Vert
• Sautéed Sea Bass with White Sauce Variations
• Sautéed Snow Peas with Cherry Tomatoes
• Crêpes Fourrées Frangipane
LESSON 2: BASIC POTATO SOUP, WORKING WITH CHICKEN BREASTS, PÂTE SUCRÉE AND FRUIT TARTS
• Potage Parmentier
• Sautéed Greens with Olive Oil and Garlic
• Salade Grande Ferme
1/3 • 1/10 • 1/24 • 1/31 • 2/7
2/3 • 2/10 • 2/17 • 2/24 • 3/3
• Chicken Breast Stuffed with Herbed Goat Cheese
• Sautéed Greens with Olive Oil and Garlic
• Sweet Tarts
COURSE MEETS
consecutive days
Mon
TIME
3/2
10am-3pm
1 day/week*
Sun
1/4
10am-3pm
1 day/week
Mon
4/6
6-11pm
ALL DATES IN COURSE
3/2 • 3/3 • 3/4 • 3/5 • 3/6
1/4 • 1/11 • 1/25 • 2/1 • 2/8
4/6 • 4/13 • 4/20 • 4/27 • 5/4
LESSON 3: PASTRY FOR QUICHES, POACHING, VEGETABLE SAUCES, BUTTER SAUCES, AND POACHING FRUIT
• Quiches
• Egg and Spinach Fettucine
• Vegetable Sauces
• Poached Salmon with Three Sauces
• Beurre Blanc
• Poached Fruit
LESSON 4: HANDLING SHELLFISH, FISH STOCKS, POACHING FISH, AND WORKING WITH CREAM
• Seafood Buffet
• Fried Squid with Cilantro Lime Dipping Sauce
• Zuppa di Pesce Harry Cipriani
• Oysters with Garlic Butter
• Cajun Crab Cakes
• Coeur à la Crème
LESSON 5: WORKING WITH PHYLLO DOUGH, SAUCES, VEGETABLE GRATINS, AND CUSTARDS
• Phyllo Dough Triangles with Mushroom Duxelles • Filet Mignon with Sauce Bèarnaise
• Asparagus with Hollandaise Sauce
• Vegetable Gratins
• Crème Brûlée
INTRODUCTION TO CULINARY ARTS:
A 15-SESSION COOKING INTENSIVE COURSE
If you’re looking spend more than a few hours at a recreational class but don’t have the time or the investment for the full-blown professional track,
we’ve designed this course especially for you. In this new 15-lesson program, you will cover the foundations of the culinary arts that will train you
to be an accomplished cook. These classes are derived from the same core curriculum as ICE’s culinary career program and will be taught by the
school’s top chef-instructors.
During the 15 lessons, you will learn the skills needed to have a strong understanding of cuisine and its underpinnings. Included in the price,
students will receive a selection of Wüsthof knives and specialty kitchen tools.
Lesson 1
Lesson 2
Lesson 3
COOKING 101:
THE COURSE FOR ABSOLUTE BEGINNERS
You want to make great food in a minimum amount of time but don’t have a clue how to go about it. Or you’re on your own for
the first time and have discovered that eating out is expensive and takeout is tiresome. You need a small repertoire of dishes for
daily dining, but you can just about manage instant coffee. We assume you know nothing—absolutely nothing—about cooking
and take it from there. In three relaxed, fun-filled classes, we’ll get you on your cooking feet, teaching you how to prepare simple,
healthful, delicious food. You’ll learn about basic cooking equipment and menu planning; knife skills, including vegetable
chopping and paring; how to make a salad and vinaigrette, and other easy no-cook dishes; how to roast garlic and root
vegetables; how to prepare delicious pastas; how to sauté and roast meats and other foods; and how to make desserts in
minutes.
LEARN TO MAKE 3 COMPLETE MEALS IN 3 EASY LESSONS:
INTERMEDIATE COURSE
COURSE CURRICULUM
Lesson 4
Lesson 5
Lesson 6
Lesson 7
Basic Knife Skills
Stocks
Dry Heat Cooking Methods: Sauteing
Pan Fry and Pan Sauces
Dry Heat Cooking Methods: Grilling
Dry Heat Cooking Methods: Roasting
Fish and Shellfish Cookery
Moist Heat Cooking Methods:
Braising and Stewing
Lesson 8
Lesson 9
Lesson 10
Lesson 11
Lesson 12
Lesson 13
Lesson 14
Lesson 15
Moist Heat Cooking Methods:
Steaming, Shallow & Deep Poaching
Soups
Rice, Grains, Beans and Legumes
Egg and Breakfast Cookery
French Cuisine
Italian Cuisine
Asian Cuisine
Market Basket Challenge
Menu highlights to include: Hollandaise and Béarnaise Sauces; Consommé with Julienne Vegetables; Whole Branzino
with Red Wine Nage; Grilled Ancho Chile Pork Chop with Grilled Cactus Salad; Grilled Vegetables; Rack of Lamb
Persillade with Red Wine Jus; Tuscan Roast Loin of Pork with Garlic & Rosemary; Braised Osso Bucco Milanese with
Gremolata; Risotto with Wild Mushrooms; Handmade Pasta; Vietnamese Summer Rolls; Sushi; Pad Thai; and more.
COURSE SCHEDULE F $2,495
F 15 sessions
Guacamole & Chips • Make-Your-Own Taco Bar • Ice Cream Tiramisu
Classic Caesar Salad • Roast Cornish Hens with Root Vegetables • Blueberry Crisp
Shrimp Cocktail • Garlic Bread • Pasta with Roasted Red & Yellow Pepper Sauce
Arugula & Radicchio Salad with Apples & Glazed Walnuts • Chocolate Pudding Cake
COURSE MEETS:
ALL DATES IN COURSE:
Weekends • Sat-Sun
START DAY: Saturday, January 24 • 10am-2:30pm
1/24 • 1/25 • 1/31 • 2/1 • 2/7 • 2/8 • 2/21 • 2/22 • 2/28 • 3/1 • 3/3
3/7 • 3/8 • 3/14 • 3/15 • 3/21
COURSE SCHEDULE
COURSE MEETS:
3 days/week • Wed-Fri
START DAY: Wednesday, February 4 • 6-10:30pm
2/4 • 2/5 • 2/6 • 2/11 • 2/12 • 2/13 • 2/18 • 2/19 • 2/25 • 2/26 • 2/27
3/4 • 3/5 • 3/6 • 3/11
COURSE MEETS:
Weekends • Sat-Sun
START DAY: Saturday, April 11 • 10am-2:30pm
4/11 • 4/12 • 4/18 • 4/19 • 4/25 • 4/26 • 5/2 • 5/3 • 5/9 • 5/16 • 5/17
5/30 • 5/31 • 6/6 • 6/7
COURSE MEETS:
3 days/week • Tue-Thurs
START DAY: Tuesday, May 26 • 6-10:30pm
5/26 • 5/27 • 5/28 • 6/2 • 6/3 • 6/4 • 6/9 • 6/10 • 6/11 • 6/16 • 6/17
6/18 • 6/23 • 6/24 • 6/25
$335
F 3 sessions
COURSE MEETS
consecutive days
consecutive days
consecutive days
1 day/week
1 day/week
1 day/week
1 day/week
START DAY
Tue
Wed
Mon
Sun
Mon
Sat
Sat
ice.edu/MainCourse
DATE
1/20
2/4
4/20
1/25
2/23
4/11
5/30
TIME
10am-1:30pm
6-9:30pm
1pm-4:30pm
10am-1:30pm
10am-1:30pm
10am-1:30pm
10am-1:30pm
ALL DATES IN COURSE
1/20 • 1/21 • 1/22
2/4 • 2/5 • 2/6
4/20 • 4/21 • 4/22
1/25 • 2/1 • 2/8
2/23 • 3/2 • 3/9
4/11 • 4/18 • 4/25
5/30 • 6/6 • 6/13
19
TECHNIQUES AND FLAVORS OF SPANISH COOKING
Over the last decade, Spanish cuisine has come to the forefront as culinary stars, like
brothers Albert and Ferran Adrià (El Bulli) and Juan Mari Arzak (Restaurant Arzak), lead the
charge in modernist cuisine. But Iberian cooking has always been one worthy of
examination. In this new series, you will learn the essence of Spanish cuisine—and more—
by identifying key ingredients, techniques, and dishes from the diverse regions that make
up this country's rich gastronomy. This course consists of three 4.5-hour classes.
F 3 sessions
START DAY
START DATE
TIME
consecutive days
COURSE MEETS
Wed
4/29
6-10:30pm
ALL DATES IN COURSE
4/29 • 4/30 • 5/1
1 day/week
Mon
1/13
6-10:30pm
1/13 • 1/20 • 1/27
LESSON 1: TAPAS
LESSON 2: TRADITIONAL SPANISH COOKING
LESSON 3: CONTEMPORARY SPANISH COOKING
You’ll learn classic regional dishes, paella cookery, and mar y monta (sea and
land) cookery. On the menu: Cod Cheek Pil Pil with Slow Poached Bacalao
You’ll learn contemporary twists on old-school dishes as you explore how
Spanish cooking today has become an integral part of the culinary scene. On the
menu: Raw Oysters with Gazpacho Mignonette; Paella Croquetas with Lobster
(Basque); Tuna Conserva Marmitako (Basque); Quail with Prunes and Rioja
Wine (Rioja); Chicken and Shrimp Suquet (Cataluna); Squid Ink Paella with
Cuttlefish (Valencia); Fideos with Clams (Cataluna); Cava Sangria with Brandy
and Oranges (Andalucia); and more.
TECHNIQUES AND FLAVORS
OF ASIAN COOKING
In this extensive introduction to fish and shellfish cooking, you will learn about purchasing
and storing, boning and filleting, poaching and curing fish, making fish stock, breading,
matching sauces to seafood, making paupiettes, using raw fish in dishes like ceviche and
tartare, and grilling. You will apply these techniques by making an array of tempting
international seafood recipes. This course consists of three 4.5-hour classes.
LESSON 1: KNIFE SKILLS, SALADS AND STIR-FRY
Thai Green Papaya Salad
Vietnamese Rice Noodle Bun Salad with Beef
Cold Sesame Noodles
Moo Shu Pork
• Crisp Velvet Shrimp with Walnuts and Shiitakes
• Pan-Fried Chinese Egg Noodles with Beef and Broccoli
• Vegetable Stir-Fry
LESSON 2: CURRIES, RICE AND BREADS
• Ghee, Masala Spice Blend & Thai Curry Paste
• Jasmine, Basmati and Sticky Rice
• Scallion Pancakes; Poori
Aioli; Salt and Vinegar Potato Chip Tortilla; Salt Cod Paté with Black Olive
Powder; Razor Clams on the Half Shell with Chicken Cracklings; Oloroso Old
Fashioned with Pickled Cherries; and more.
TECHNIQUES OF FISH & SHELLFISH
From curries and dumplings to noodles and scallion bread, this class will cover essential
techniques of Asian cuisines. You will learn to cook with a wok, identify ingredients and discern
between types of rice, make sushi, and prepare a variety of dishes typical of Southeast Asian,
Chinese, and Japanese cuisines. This course consists of four 4.5-hour classes.
• Indian Vegetarian Curry
• Thai Red Curry with Duck and Pineapple
• Yellow Malay Curry with Lamb
LESSON 3: SOUP, NOODLES AND GRILLING
•
•
•
•
•
$360
You’ll be introduced to Spanish ingredients including jamon, chorizo, Spanish
cheeses; salt- and vinegar-cured anchovies; and marinated olives—and learn to
make Aioli. On the menu: Pintxos (cold tapas served on a toothpick and warm
tapas on a stick); Montaditos (tapas served on a slice of bread); Bocitas (small
mouthfuls of layered ingredients); Gazpacho; Tortilla Espanol (potato and egg
omelet); Patatas Bravas; Croquetas; Stuffed Piquillo Peppers; and more.
•
•
•
•
COURSE SCHEDULE
Vietnamese Pho
• Mi Krop (Crispy Thai Noodles)
Chinese Velvet Corn and Crab Soup
• Korean Bulgogi
Pad Thai
• Grilled Vietnamese Shrimp Mousse
Singapore Noodles
• Thai Beef Satay with Spicy Peanut Sauce
Gai Tom Ka (Thai Chicken, Coconut & Galangal Soup)
LESSON 1: FLAT FISH
•
•
•
•
Cioppino
Sesame Crusted Halibut with Indonesian Soy Sauce
Greek-Style Baked Tilapia with Tomato Coulis
Salt Cod Croquettes with Green Sauce
• Cornmeal Flounder with Spicy Corn Salsa
• Paupiettes of Sole with Salmon Mousse
• Grilled Shrimp Caesar Salad
LESSON 2: ROUND FISH
• Cured Lapsang Souchong Tea Smoked Salmon
• Salmon “Filet Mignon” with Red Wine Sauce
• Red Snapper Fillets in Papillote with Lime Beurre Blanc • Mahi Mahi in Coconut with Mango Salsa
• Curried Lobster Salad
• Crab Cakes with Roasted Red Pepper Sauce
LESSON 3: SHELLFISH
•
•
•
•
New England Clam Chowder
Scallop Ceviche
Thai Hot and Sour Grilled Squid Salad
Grilled Swordfish on Rosemary Branches with Couscous
•
•
•
•
Shrimp Dumplings
Tuna Tartare with Smoked Salmon
Ginger-Marinated Grilled Tuna Steaks
Halibut Burgers with Mango Ketchup
LESSON 4: SUSHI, DUMPLINGS AND ROLLS
•
•
•
•
Chinese Pork Potstickers
Shrimp Shao Mai
Fried Mushroom Wontons
Sushi Maki Rolls
• Thai Spring Rolls
• Vietnamese Summer Rolls
• Deep-Fried Bananas
COURSE SCHEDULE
$350
COURSE SCHEDULE
$435
F 4 sessions F *Indicates a course that skips one or more dates.
COURSE MEETS
consecutive days
1 day/week*
START DAY
START DATE
TIME
Mon
Mon
3/16
1/5
10am-2:30pm
6-10:30pm
ALL DATES IN COURSE
3/16 • 3/17 • 3/18 • 3/19
1/5 • 1/12 • 1/26 • 2/2
COURSE MEETS
consecutive days
consecutive days
1 day/week
1 day/week
1 day/week
START DAY
Mon
Mon
Sun
Wed
Mon
START DATE
1/12
4/13
2/8
3/18
5/4
TIME
10am-2:30pm
10am-2:30pm
10am-2:30pm
6-10:30pm
10am-2:30pm
ALL DATES IN COURSE
1/12 • 1/13 • 1/14
4/13 • 4/14 • 4/15
2/8 • 2/15 • 2/22
3/18 • 3/25 • 4/1
5/4 • 5/11 • 5/18
TECHNIQUES AND FLAVORS
OF ITALIAN COOKING
TECHNIQUES OF HEALTHFUL COOKING
Great eating doesn’t have to come with an expanding waistline. We’re not talking diet, calorie counting,
or complete deprivation of the things that make a meal enjoyable. Rather, modification is the key word
here! On Day 1, you will explore the use of herbs and spices to make sure that every dish delivers full
flavor. Day 2 will be spent learning light dishes that you can make at the beginning, or after a long day,
for easy everyday dining. On Day 3, you will prepare a festive meal designed to entertain friends and
family without ever compromising your light cooking choices. This course consists of three 4.5-hour
classes.
F 3 sessions
This series provides a thorough introduction to Italian cooking through an in-depth exploration
of typical ingredients and techniques, allowing you to prepare complete meals representative
of Italy’s great gastronomic regions. You’ll master pasta preparation, both homemade and
dried, with which you will be able to pair tasty sauces. You will learn about meat cookery by
making dishes like saltimbocca; explore the Italian approach to cooking seafood; and learn
various ricotta- and risotto-based preparations. This course consists of three 4.5-hour classes.
LESSON 1: HERBS, SPICES & FLAVORS
•
•
•
•
•
•
•
•
Eggplant Dip
Sautéed Lamb Loin Fillet with Guava Juice Glaze
Herb Salad
Mango Sorbet
•
•
•
•
Cornmeal-Crusted Talapia
Oven-Crisp Eggplant with Tomato Sauce
Sweet Potato Puree
Roasted Red Peppers in Balsamic/Basil Dressing
•
White Bean & Roasted Garlic Dip
•
Coriander Crab Salad in Radicchio Cups & Walnuts
•
Zucchini Stuffed with Herbed Goat Cheese
Ginger-Marinated Tuna Steaks with Fennel-Orange Salsa •
Seared Duck Breasts with Green Olives, Bay Leaves
& Balsamic Vinegar
Port Wine-Soaked Figs Stuffed with Gorgonzola
Crisp Potato Galette Sprinkled with Thyme
Chocolate Fondue with Fruits
Chocolate Truffles
Oven-Roasted Tomatoes with Chickpeas
Tamarind Shrimp Tossed with Crisp Soba Noodles
Roast Pork Tenderloin Rubbed with Ancho Chili & Spice
White Cabbage Salad with Creamy Poppy Seed Dressing
LESSON 2: EVERYDAY COOKING
• Carrot and Squash Soup
• Turkey Meatloaf Wrapped in Spinach Leaves
• Roasted Split Chicken Smothered with Onion
Marmalade
• Vanilla Panna Cotta with Macerated Berries
LESSON 3: DISHES FOR ENTERTAINING
•
•
•
•
•
F 3 sessions
COURSE MEETS
consecutive days
1 day/week
1 day/week
1 day/week
Asparagus with Prosciutto Drizzled with Balsamic Vinegar
Crostini with Olive Pesto
Mussels in Marinara
Caponata
Caprese Salad with Homemade Mozzarella
•
•
•
•
Fried Zucchini Tossed with Parmesan
Focaccia
Fried Calamari
Risotto alla Milanese
LESSON 2: PRIMI
•
•
•
•
Whole Wheat Pappardelle with Bolognese Sauce
Spaghetti with Pesto Genovese
Ricotta Gnocchi with Mushroom Sauce
Arugula Salad
• Fettuccini Quattro Formaggio
• Potato Gnocchi with Sage Butter
• Pizza Margherita
LESSON 2: SECONDI E DOLCI
•
•
•
•
Saltimbocca alla Romana
Braised Pork in Milk
Sauteéd Spinach with Garlic
Tiramisu
• Swordfish alla Messinese
• Braised Artichoke Hearts
• Zabaglione with Berries
COURSE SCHEDULE
COURSE SCHEDULE
$350
LESSON 1: ANTIPASTI
•
•
•
•
•
$350
START DAY
START DATE
TIME
Tue
Thu
Wed
Sat
3/3
1/8
4/8
5/2
10am-2:30pm
6-10:30pm
6-10:30pm
10a-2:30pm
ALL DATES IN COURSE
3/3 • 3/4 • 3/5
1/8 • 1/15 • 1/22
4/8 • 4/15 • 4/22
5/2 • 5/9 • 5/16
F 3 sessions
COURSE MEETS
consecutive days
consecutive days
1 day/week
* Indicates a course skips one or more dates
START DAY
Wed
Mon
Mon
START DATE
1/21
3/30
5/4
TIME
10am-2:30pm
10am-2:30pm
6-10:30pm
ALL DATES IN COURSE
1/21 • 1/22 • 1/23
3/30 • 3/31 • 4/1
5/4 • 5/11 • 5/18
20
SPECIALTY COOKING COURSES
The Great Cook
James Briscione
$125 F 1 session
ICE's Director of Culinary Development, Chef James Briscione, teaches
you to make a healthful and great-tasting meal from the brand-new book
he co-wrote: "Cooking Light: The Great Cook." Each unique recipe gives
home cooks the experience of taking a personal class in the "Cooking
Light" test kitchens. You'll take an entertaining deep dive into how to
make that dish absolutely perfect, with professional strategies to use in
the home kitchen and test-kitchen-proven secrets to make light food taste great. The day's menu includes: Lemony
ICE STEAKHOUSE
The Great New York Steakhouse
or Friday, January 16, 6-10:30pm
or Saturday, January 31, 6-10:30pm
or Friday, February 6, 6-10:30pm
or Friday, March 6, 6-10:30pm
or Saturday, March 14, 6-10:30pm
or Thursday, May 7, 6-10:30pm
or Friday, May 15, 6-10:30pm
or Saturday, May 30, 6-10:30pm
$130 F 1 session
New York City has some of the most famous
steakhouses in the country. These classic
establishments are known for hefty portions,
distinctive homey atmospheres, and a trademark
cuisine that has been pleasing diners for decades.
Spend an evening learning the techniques and recipes
you need to replicate your favorite steakhouse
experience at home. You’ll make and enjoy Classic
Shrimp Cocktail; Clams Casino; Grilled New York
Strip with Beurre Maître d’; Filet Mignon au Poivre
with Cognac Cream Sauce; Grilled Center-Cut Pork
Chops with Bourbon-Mustard Glaze; Caesar Salad;
Leaf Spinach with Cream Sauce; Whipped Truffled
Potatoes; and Almond Bread Pudding with Brandy
Sauce.
The Great New York Steakhouse II
or Sunday, February 1, 6-10:30pm
$130 F 1 session
If you can't get enough of the wonderful steaks, salads,
and sides at Gotham's top eateries, join us for this
follow-up to one of our most popular classes, The Great
New York Steakhouse. In this iteration, we expand
upon the classic dishes served at the most celebrated
chophouses in this gastronomic city. On your menu:
Fried Calamari; Homemade Caprese Salad with
Handmade Mozzarella; Spinach, Mushroom, and
Bacon Salad with Warm Shallot Vinaigrette;
Crabmeat-Stuffed Shrimp; Grilled Porterhouse Steak;
Hanger Steak with Horseradish Sauce; Hand-Cut
Fries; Grilled Asparagus with Never-Fail Hollandaise;
Mini New York Cheesecakes with Berry Coulis; and a
classic Martini.
The Texan Steakhouse
$130 F 1 session
As a natural extension of its expansive pastures,
renowned ranches, and roaming cattle, Texas has a
longstanding steakhouse tradition. There, juicy steaks
are often served with a hot and rich chile sauce, which
mashed potatoes or cornbread greedily sop up. Enjoy
these dishes and more as you celebrate the Lone Star
State by making and dining on: Rajas Dip and Spicy
Guacamole with Homemade Tortilla Chips; Chipotle
Chicken Tortilla Soup; Grilled Skirt Steak with
Tomatillo-Serrano Chile Sauce; Texas-Style Grilled
Porterhouse with Cabernet Peppercorn Sauce;
Chicken-Fried Steak with Gravy; Buttermilk Mashed
Potatoes; Jalapeno Creamed Corn; Bourbon Pecan
Bread Pudding with Caramel Sauce; and Texan
Martinis.
The French Steakhouse
ice.edu/MainCourse
$130 F 1 session
Good wines and simple but elegant fare are hallmarks
of the French brasserie tradition, and steak is a favorite
order. You’ll learn preparations and terminology for the
most popular French cuts, and how they differ from
their American counterparts. You’ll also make the
sauces, sides, and starters that complete the French
steak experience. The menu includes: Onglet
Bordelaise (hanger steak with a red wine sauce); Steak
au Poivre (steak with peppercorn sauce); Côte
d’Agneau Grillée à la Béarnaise (grilled lamb chops
with tarragon sauce); Huîtres Mignonette (oysters with
shallot-vinegar sauce); Celeriac Remoulade; Frisée aux
Lardons (curly endive salad with Roquefort and
bacon); Pommes Anna (sliced potato cake); Haricots
Verts (French green beans); and Profiteroles (cream
puffs with ice cream and chocolate sauce).
Signature Dishes from Classic
American Steakhouses
$130 F 1 session
Of all the steakhouses found throughout the United
States, a rare few have become famous for dishes that
are instantly recognizable as theirs. From sides to the
meat itself to decadent desserts, these signature dishes
are why we visit those steakhouses above all others. In
this class, take a whirlwind tour of some favorites, going
from New York to Los Angeles in just a few hours as you
prepare: Tomato and Vidalia Onion Salad with
Steakhouse Sauce Dressing (Peter Luger, Brooklyn);
Chopped Salad with Hearts of Palm, Artichoke Hearts,
and Blue Cheese (Morton's, Chicago); Crab Cakes
(Ruth's Chris, New Orleans); Skirt Steak With Red
Wine Mojo and Orange Salsa (Chef Allen Susser, Chef
Allen's, Aventura, Florida); Hobo Steak (Chasen's, Los
Angeles); German-Style Hash Brown Potatoes (Peter
Luger, Brooklyn); Broccoli Rabe Parmigiano-Reggiano
(The Palm, New York); Mushrooms and Onions
(Morton's, Chicago); and Baked Alaska (Delmonico's,
New York).
The Tuscan Steakhouse
$130 F 1 session
Bold, natural flavors dominate the steak tradition of
Italy, and you’ll learn to prepare two versions—
Florentina and Pizzaiola. You’ll also make the classic
accompaniments to these dishes, a trio of great starters
and one fabulous dessert. On the menu: Bistecca alla
Fiorentina (classic grilled porterhouse flavored with
olive oil, lemon, and garlic); Bistecca Pizzaiola (seared
strip steak garnished with tomato sauce); SausageStuffed Mushrooms; Bruschetta with Oven-Roasted
Tomatoes; Grilled Shrimp with Rosemary; Tuscan
Bean Purée with Sage; Sautéed Spinach with Pine Nuts
and Raisins; Risotto Toscano; and Tiramisu.
The South American Steakhouse
Sunday, January 18, 6-10:30pm
$130 F 1 session
From the churrascarias of Brazil to the open-air fires of
the Argentine Pampa, South America has a rich grilling
tradition that makes use of quality raw ingredients,
since the meat is usually simply marinated in oil before
grilling. It is then served with sauces or a drizzle of
lemon juice. Other meat preparations include sausages
and empanadas. Fish and seafood begin many a meal,
in the guise of ceviche or escabeche. In this class, you
will make some of the representative dishes of the
South American steakhouse, particularly Brazilian and
Argentine preparations such as: Ceviche Mixto
(seafood ceviche, served over lettuce and tortilla chips);
Empanadas de Carne (beef turnovers); Linguiça con
Arroz Brasileiro (grilled pork sausage with Brazilian
rice); Churrasco con Chimichurri (grilled steak served
with chimichurri sauce); Milanesas (breaded beef
cutlets drizzled with lemon juice); Papas al Horno con
Salsa Criolla (roasted potato wedges served with
Creole sauce); Couve Estufado con Ajo (braised kale
with garlic); Yuca Frita (fried yuca); Alfajores (dulce de
leche sandwich cookies); and Caipirinhas.
Kale Salad; Tomato Stack with Corn and Avocado; Rosemary Lamb Chops; Grilled Mahi Mahi; Flank Steak with
Romesco Sauce; and Salted Caramel Brownies. Everyone who takes the class will receive a copy of "Cooking Light:
The Great Cook"!
All About Mushrooms
Peter Berley
Tuesday, March 24, 10am-2pm
$120 F 1 session
Join Peter Berley, award-winning author
of "The Modern Vegetarian Kitchen" and
"Fresh Food Fast," for a class dedicated to
one of the world's most versatile fungi!
These treasures of the woods take center
stage in dishes that you'll make and then
feast on. Your menu includes: Wild
Mushroom Tart; Porcini and Parsley
Risotto; Shiitake, Caramelized Onion,
and Pancetta Pizzette; Wild Mushroom
Potage with Crème Fraîche and Madera;
Grilled Portobellos with Spicy Breadcrumb Salsa; PanRoasted Halibut, Oyster Mushrooms, and Hazelnut
Brown Butter; Catskill Trout, Mushroom Duxelle, and
Prosciutto; Crispy Phyllo-Wrapped Mushrooms and Goat
Cheese with Mushroom Syrup; Shaved Mushroom and
Fennel Salad with Lemon-Thyme Vinaigrette; Sauteed
Collard Greens, Mushrooms, and Garlic Chips; Pickled
Mushrooms al la Grecque; and Mushroom Fritters with
Tarragon Aïoli.
Spring Harvest
Anthony Sasso
Tuesday, April 21, 6-10:30pm
$120 F 1 session
With the abundance of spring's offerings grown in the
Hudson Valley, it is easy to put together a simple yet
delectable meal consisting of produce and protein found
not far from our urban home. An easy walk to the nearest
farmers' market can provide all of the ingredients
necessary for a delicious and conscientious meal. Anthony
Sasso, chef de cuisine at Casa Mono, will discuss the
importance of sustainability and lead you through the
preparation of ingredients that have traveled very few
miles from the farm to your table. You'll make: Grilled
Asparagus with Warm Organic Eggs; Curried Beets and
Carrots with Lime Yogurt and Coriander; Dandelions with
Fresh Ricotta and Pork Belly; Fluke with Brown Butter
and Roasted Broccoli; Shrimp on Toast with Red Mustard
Greens; Farm-Raised Chicken with Mushy Peas and
Carmel Mint; Monkfish Medallions with Creamed
Spinach and Shiitake; and Squash Blossom Tortilla with
Ramps.
Layers of Flavors
Daniel Stone
Sunday, April 26, 6-10:30pm
$115 F 1 session
As Aristotle once wisely said, sometimes the whole is
greater than the sum of its parts. By using simple kitchen
techniques—including reduction, grilling, roasting, and
caramelizing—Chef-Instructor Daniel Stone will show you
how to bring new layers of flavor to common ingredients.
You'll use a Mexican comal to toast seeds, spices, and
aromatic vegetables to make a classic Mole Poblano from
Puebla, Mexico; a variety of meats will be seared to create
the foundation of a Southern Italian Pasta Sauce (a.k.a.
"gravy"); and you'll caramelize and braise unctuous Beef
Cheeks in Red Wine. Then, Cauliflower will be
transformed by tossing with Brown Sage Butter; Brussels
Sprouts will find a new sweetness by simple roasting; and
classic French Onion Soup will be enriched by slowcooking onions for two hours. You'll finish your meal with
sugar refashioned into Hard-Crack Caramel-Topped
Crème Brûlée. And, to kick off the entire feast: an amazing
Smoked Cocktail.
Spring Fling
Daniel Stone
$120 F 1 session
Celebrate the bounty of spring and learn to cook with the
season's freshest produce, including asparagus, ramps,
morels, fava beans, spring peas, baby artichokes,
fiddlehead ferns, rhubarb, soft-shell crab, and spring lamb.
On the menu: Sautéed Fiddlehead Ferns with Garlic and
Herbs; Garlic Scape Cherry Tomato Pasta; Cavatappi
Pasta Primavera; Shaved Asparagus Salad with Fava
Beans, Morels and Pecorino; Grilled Baby Artichokes;
Braised Spring Peas with Lettuce; Soft-Shell Crab Lettuce
Wraps; Greek-Style Roast Spring Leg of Lamb; and
Rhubarb Pretzel Crisp with Strawberry Balsamic Gelato.
Wash it all down with Strawberry-Rhubarb Sangria.
Learn the Whey to Homemade Cheese
Peter Berley
$115 F 1 session
You can make your own cheese at home, and even use the
whey to keep on cooking! Learn to make your own cheeses
with Chef-Instructor Peter Berley, author of the James
Beard Award and IACP Award-winning cookbook "The
Modern Vegetarian Kitchen," and author of "Fresh Food
Fast" and "The Flexitarian Table." You'll use all the
products you make—even the whey!—to make fantastic,
cheesy meals that impress at dinner, brunch, potlucks, and
more. You'll make and enjoy: Whey Braised Leek and
Potato Soup; Savory Goat Cheese Strata; Bubble and
Squeak; Cheddar Whey Biscuits; Ricotta Fritters with
Local Honey; and Chilled Goat Whey Lassis.
MEAT & POULTRY
Winter Roast Workshop
Daniel Rosati
$125 F 1 session
Just in time for the winter, learn three roast recipes from
Daniel Rosati that are guaranteed to take care of all your
entertaining needs. He will also teach you how to make
sides to stand up to those noble meats, and a dessert. On
your menu: Stuffed Crown Roast of Pork with Cranberry
Chutney; Guard of Honor Rack of Lamb with Homestyle
Mint Dressing; Old English Standing Rib Roast with
Horseradish Cream Sauce; Caramelized Shallot Mashed
Potatoes; Mascarpone Creamed Spinach; Parmesan and
Herb Popovers; and Double Caramel Crème Brûlée.
Chicken Seven Ways
Gail Katz
Tuesday, January 27, 6-10:30pm
$115 F 1 session
Chicken dishes appear in culinary traditions all over the
world. Culinary educator Gail Katz has selected easy
recipes from near and far that will exponentially enhance
your repertoire of chicken preparations. Best of all, they’ll
work for weeknight dinners or fancier meals alike. Your
menu will consist of Oven-Barbecued Citrus-Flavored
Chicken Drumettes; Chicken Fricassée with Red Cabbage;
Oven-Fried Chicken; Roasted Chicken with Ginger and
Soy-Bourbon Glaze; Chicken and Clam Bouillabaisse;
Chicken Scarpariello; and Rosemary Chicken with Pine
Nuts and Raisins.
Pork Belly Secrets
Renee Marton
Friday, January 30, 6-10:30pm
$115 F 1 session
Pork belly is getting lots of attention these days, but as
anyone who loves succulence, sweetness, savoriness, and
melt-in-your-mouth tenderness knows, this "secret" has
been true of pork belly for centuries. Led by ChefInstructor Renee Marton, a 20-year veteran of restaurants
and catering companies across the country, you'll be
inspired by recipes including Caramelized Pork Belly with
Five-Spice and Soy Glaze; Pork Buns with Spicy Mayo and
Pickled Bean Sprouts; Pork Belly Porchetta-Style; Hoppin'
John, and Mustard Greens with Bacon (aka pork belly,
most of the time). And for dessert: Chocolate Bacon!
A World of Fried Chicken
Daniel Stone
Sunday, February 8, 6-10:30pm
$115 F 1 session
Chicken dinner is always a winner! But there's much more
to fried chicken than the American kind—and so many
spins you can put on it. Chef-Instructor Daniel Stone will
take you on a worldwide tour of all the tasty variations on
this American staple, with different batters, a range of
cooking techniques, and wildly varying flavors. You'll make
and then devour: Chicken Kiev (Russia); Chicken
Chicharron with Arroz con Gandules (Caribbean); Spicy
Korean Fried Chicken Wings; General Tso’s Chicken
(Chinese-American); Southern Fried Chicken with
Waffles (American South); Buffalo Chicken Wings with
Celery Sticks and Blue Cheese Dressing (Buffalo, New
York); and Ramen Cole Slaw.
Seven More Ways with Chicken
Gail Katz
$115 F 1 session
You can never have too many chicken recipes in your
repertoire, whether you are cooking a weeknight meal with
the family or a feast for visiting friends. After the success of
her Chicken Seven Ways class, Gail Katz is offering you
seven more infallible recipes: Chicken Meatballs; Chicken
with Pancetta and Olives; Chicken Saltimbocca; Lemon
and Coca-Cola Chicken; "Poison" Chicken; Indian-Spiced
Chicken Breasts; and Chicken Chili.
Searching for
a tasty gift idea?
Buy an
ICE gift card!
21
BRAISING & ROASTING with Molly Stevens
All About Braising: The Art of Uncomplicated Cooking
Molly Stevens
$120 F 1 session
How can one of the least complicated cooking techniques create dishes with the
most alluring flavors and luxurious textures? With Molly Stevens, author of the
James Beard Award-winning cookbook "All About Braising", you'll learn why the
time-honored technique of braising has become the culinary darling of chefs and
cooks everywhere. With her help, you'll make and dine on: Honey-Glazed Five-
Spice Baby Back Ribs; Fennel Braised With Thyme and Black Olives; Zinfandel Pot Roast with Glazed
Carrots and Fresh Sage; Tangy Mashed Potatoes; and Orange Marmalade Tart.
All About Roasting: A New Approach to a Classic Art
Molly Stevens
$120 F 1 session
Roasting conjures visions of juicy, well-seared meats, deliciously browned vegetables, caramelized
drippings, crispy nubbins of goodness, and concentrated flavors. It's a fundamental technique with
universal appeal that can be used throughout the year. Molly Stevens, author of the James Beard
Award-winning cookbook "All About Roasting", teaches you new ways to master this invaluable skill
to spectacular results. Under her guidance, you'll make and dine on: Crostini with Roasted Lemon
Chutney; Herb-Roasted Shrimp with Pancetta; Butterflied Roast Chicken With Romesco Sauce;
Mustard-Crusted Roast Potatoes; and Maple-Roasted Apple Sundaes with Salty-Sweet Nuts.
Best of Beef
Superfast Chicken
Sabrina Sexton
$120 F 1 session
Marge Perry
Tuesday, April 21, 10am-3pm
$115 F 1 session
Join former Gramercy Tavern chef Sabrina
Sexton to celebrate the joy of beef. You’ll learn
about multiple different cuts and discuss the
preparations appropriate for each, then cook
up a meaty meal. On the menu are: Rib Eye
with Mashed Potatoes and Creamed Spinach;
Braised Short Ribs with Polenta and Spicy
Peppers; Chimichurri Beef Skewers; Thai
Beef Salad; Haricot Verts with Mushrooms
and Shallots; Pommes Anna; Green Salad
with Bacon, Croutons, and Roquefort;
Hanger Steak; and Filet Mignon with Caramelized Shallots
and Port.
Sausage-Making Workshop
Daniel Rosati
$115 F 1 session
If you are a fan of sausage in all its meaty forms, what could
be a better experience than learning how to make your own at
home? Chef-Instructor Daniel Rosati will walk you through
all the steps of the process, as you prepare Italian Sausage
(with variations); French Garlic Sausage; Polish Kielbasa;
Duck Sausage with Dried Cherries; and Spicy Chicken
Sausage.
Butchery: The Art of Fabrication
Sue Gonsalves
$120 F 1 session
Learn the essentials for the invaluable art of fabrication:
breaking down fish, meat, and more. ICE Chef-Instructor Sue
Gonsalves teaches you the most important techniques as you
learn to fabricate a striped bass, french a half-rack of lamb,
break down artichokes, and much more, acquiring vital
techniques to use every time you cook. Under Chef Sue's
instruction, you'll then use your newfound skills to make and
dine on a complete meal of: Pan-Seared Striped Bass with
Fennel-Tomato Broth; Grilled Za'atar Lamb Chops; Celeriac
and Cauliflower Purée; Braised Artichokes; and Winter Salad
with Crispy Lardons and Shallot-Champagne Vinaigrette.
A World of Pork
Daniel Stone
Sunday, March 22, 6-10:30pm
$115 F 1 session
Pork is enjoyed in most every part of the world, and with good
reason. In this class with Instructor Daniel Stone, you will
take an international tour of all things porcine that will satisfy
even the biggest pork fan. On the menu: Porchetta (Tuscan
crispy, juicy roast pork studded with garlic and herbs);
Carnitas Tacos with Pico de Gallo (Mexican slow-roasted pork
shoulder) in Handmade Corn Tortillas; Candied Braised Pork
Belly Served Momofuku-Style on a Steamed Bun; Picadillo
(Cuban savory ground meat stew); Neapolitan Red Sauce
with Sweet Sausage, Pepperoni, and Pork Riblets (Italian
"gravy"); Chinese BBQ Pork Buns; Slow-Cooked Romano
Beans with Pancetta; Apple Pie with Bacon Lattice Top; and
Bourbon-Maple-Bacon Donuts.
Imagine getting an incredibly delicious, healthful dinner on
the table in just half an hour! All it takes is a few really good
recipes—and knowing the tricks and techniques to ensure
they come out right. Marge Perry, "Cooking Light"
contributor, "Newsday" and MyRecipes.com Ask the Expert
columnist, and blogger at A Sweet and Savory Life, teaches
this class by combining her love of great food, her in-depth
nutritional knowledge, and her understanding of the need for
simplicity and speed to get dinner on the table. You’ll learn as
you create a plethora of tender, juicy, flavorful chicken dishes,
including: South American Chicken with Avocado Crema;
Chicken Marsala; Chicken, Cashew, and Sugar Snap Stir-Fry;
Golden Chicken Breasts with Lemon, Feta, and Oregano;
Balsamic-Cherry Glazed Chicken; Cheddar and TomatoStuffed Chicken; and Weeknight Roast Chicken with
Rosemary and Garlic.
SOUPS & SAUCES
Soup and Bread Workshop
Daniel Rosati
Friday, February 6, 10am-2pm
$115 F 1 session
This class features an age-old pairing: warming soup and
hearty, fresh bread. Each soup is matched by a
complementary bread, but you can, of course, mix and match
if you prefer, once you have learned the following recipes from
experienced culinary educator Daniel Rosati: Confetti Pea
Soup; Parmesan-Herb Quick Bread; Chicken & Wild Rice
Soup; Dried Cherry and Walnut Rolls; Ukrainian Sausage
and Potato Soup; Polish-Style Rye Bread; New England Clam
Chowder; and Old-Fashioned Snowflake Rolls.
Mastering Pan Sauces:
A Two-Day Workshop
Sabrina Sexton
Tue-Wed, January 20-21, 6-10pm
or Mon-Tue, March 9-10, 6-10pm
or Tue-Wed, May 12-13, 6-10pm
$240 F 2 sessions
What do professional chefs know about getting flavorful
dishes to the table quickly and effortlessly? The answer is pan
sauces. Once you’ve learned a few simple steps, you’ll be able
to create an infinite number of your own sauces. Join ChefInstructor Sabrina Sexton, formerly of Gramercy Tavern, for
an instructive menu that makes the most of quick-cooking
cuts of chicken, lamb, and beef. Since pan sauces are made
directly in the pan you use to sear your meat, they have the
benefit of being amazingly quick to prepare—sometimes even
in minutes. You’ll make and enjoy a menu of: Orange-Ginger
Glaze for Poultry; Cilantro-Chimichurri Sauce; Chicken with
Wild Mushroom Sauce; Roasted Garlic Sauce; Lamb with
Green Olive Sauce; Lamb Loin with Garlic and Rosemary
Sauce; Beef Tenderloin with Cabernet-Shallot Sauce; Flank
Steak with Soy-Ginger Sauce; Strip Steak with ChipotleTomato Sauce; and more.
The Other Side of Beef
Ramen and Noodle Workshop
Sabrina Sexton
or Tuesday, April 7, 6-10:30pm
$120 F 1 session
Peter Berley
or Wednesday, April 8, 10am-2pm
$120 F 1 session
After taking this class, the best ways to take advantage of
inexpensive cuts of beefs will no longer be a secret to you!
Chef-Instructor Sabrina Sexton will discuss these various cuts
available, and teach you how to best prepare them. You will
then make: Skirt Steak with Chipotle-Cumin Marinade and
Cornbread-Poblano Salad; Hanger Steak with ScallionGinger Marinade and Garlic Bok Choy; Flank Steak with
Oregano-Lemon Marinade and Mediterranean Potato Salad;
Flat Iron Steak with Pinot-Shallot Sauce and Rösti Potatoes;
Top Round London Broil with Rosemary-Garlic Butter and
Parmesan Orzo; and Grilled Sirloin with Harissa plus
Couscous with Pine Nuts and Currants.
Traditional cooking has always employed exquisite, highly
nutritious, and deeply flavored savory broths, which can be
conveniently frozen for quick one-pot noodle dishes for any
night of the week. Join Peter Berley, James Beard Awardwinning author of "The Flexitarian Table," "The Modern
Vegetarian Kitchen," and "Fresh Food Fast," to master the
preparation of those broths and the recipes that use them.
Your extensive menu includes: Udon Tofu and Vegetables in
UNDERSTANDING WINE
ICE is partnering with Danny Meyer’s
Union Square Hospitality Group to offer
a unique 10-week immersion and
education in the world of wine.
Each session taught by USHG’s wine director and
Master Sommelier, John Ragan, with guest instructors
including ICE Director of Wine and Beverage Studies,
Richard Vayda as well as Wine Directors and Sommeliers
from Union Square Cafe, Gramercy Tavern,
The Modern, and more.
10-Week Course Curriculum
Tuesdays, April 28 - June 30, 6:30-9pm
Tuition: $1,750
Lesson 1:
Lesson 2:
Lesson 3:
Lesson 4:
Lesson 5:
Lesson 6:
Lesson 7:
Lesson 8:
Lesson 9:
Lesson 10:
Wine Tasting Like a Pro
From the Vineyard to the Table
Wines from the New World
Bordeaux vs. Burgundy
France—Off the Beaten Path
The World of Riesling—Alsace, Austria, & Germany
Italian Holiday—Touring Italy from North to South
Picks from the Peninsula—Spain & Portugal
Sparkling Wine—Champagne & Beyond
Mapping your Palate—Pairing Food & Wine
Register at ice.edu/MainCourse
John Ragan, MS: John oversees Union Square Hospitality
Group’s exceptional and distinctive wine programs.
A celebrated educator, John enjoys sharing his passion for
wine and has been an invited speaker for a range of audiences.
He is one of three individuals worldwide to possess both the
title of “Master Sommelier” and a James Beard Award for
Outstanding Wine Service.
Developed by ICE in partnership with
Union Square Hospitality Group
Uriko Sardine Dashi; Soba with Pork Broth and Miso; Rice
Noodles in Beef Broth; Ramen in Spicy Seafood Broth;
Spaetzle in Roasted Chicken Broth; Mochi in Sweet and Sour
Duck Broth; and Pappardelle in Red Wine and Chicken Broth
with Gruyère.
22
FISH & SEAFOOD
Superfast Fish
Marge Perry
$115 F 1 session
Learn quick, simple ways to cook so many types of fish and
seafood for every night of the week! With syndicated food
columnist and "Cooking Light" editor Marge Perry, you'll
learn techniques and flavor combinations that keep fish
moist, sweet and tender—resulting in dishes your whole
family will love. Easily expand your weeknight repertoire to
include these very fast, deceptively delicious dishes:
Linguine in Clam Sauce; Orange Teriyaki Salmon; Shrimp
with Mango and Lime; Spice-Rubbed Tuna with
Remoulade; Swordfish with Balsamic Wine Sauce; and
Fusion Fish Tacos.
Simple and Savory Fish
Grilling Seafood Seven Ways
Marge Perry
or Thursday, April 16, 10am-3pm
$120 F 1 session
Gail Katz
Wednesday, May 13, 6-10:30pm
$120 F 1 session
Fish is inherently fast-cooking and healthy—perfectly
suited for a quick midweek meal or a feast with friends. Yet
many home cooks lack self-assurance when it comes to
making fish. In just one class, you will learn to buy, store,
and cook seafood with confidence and finesse. Join Marge
Perry to learn how to cook salmon with a golden, crisp
crust, a moist, tender inside, and a savory topping (Tuscan
Salmon); glaze scallops to sweet, tender perfection (Hoisin
Glazed Scallops); braise catfish in a riot of flavor (Spanish
Catfish); blacken swordfish; and serve an outstanding
Short-Cut Paella—all of which you can do at home in under
a half-hour.
Demystifying Fish
On a busy day, everyone wants to be able to make delicious
dishes that can be put together with little effort. For your
seven days, you will now have seven new ways to grill one of
the most nutritious proteins on your plate: fresh seafood.
On the menu: Grilled Clams with Charred Zucchini and
Garlic; Warm Caesar Salad with Grilled Shrimp; Grilled
Halibut with Lemon and Basil Vinaigrette; Grilled Whole
Striped Bass; Grilled Tuna with Provencal Vegetables and
Easy Aioli; Grilled Salmon with Mustard Glaze; and
Rosemary Swordfish Skewers with Sweet Pepper Salad.
AMERICAN
Einav Gefen
$125 F 1 session
When looking for variety in your daily meals,
fish can be surprisingly easy to feature in a
fantastically global meal that will please
everyone at the table. Join Chef-Instructor
Einav Gefen to learn how to make simple,
tasty fish dishes inspired by cuisines from
around the world. On your menu: Fish
Tacos; Miso and Ginger Roasted Salmon
with Forbidden Black Rice; Moroccan Red
Snapper Tagine; Sesame-Crusted Tuna with
Mango Salsa; Halibut Veracruz; and Black-Tea-Steamed
Sea Bass with Sautéed Rice Noodles.
Seriously Seafood
Gail Katz
$115 F 1 session
Fish is versatile, delicious and beautiful to look at (not to
mention healthy). Join culinary educator Gail Katz for a
splendid menu that highlights the variety and versatility of
seafood. You’ll learn volumes about seafood-based hors
d’oeuvres, appetizers, soups, and main courses, all of which
are fun to make and eat. Your menu includes: Crab Cakes;
Salmon Pinwheels; Striped Bass Ceviche; Shrimp Gumbo;
Grilled Tuna with Yellow Pepper Sauce; and FalafelCrusted Salmon on a Bed of Spinach.
Oysters and Mussels and Clams (Oh My!)
Daniel Stone
$115 F 1 session
Oysters, mussels, and clams are at their best in the coldest
months of the year, when chilly waters nurture their sweet,
briny, crisp flavors. In this class led by Instructor Daniel
Stone, you will learn to make beloved shellfish preparations
that showcase them at their peak, including: Oysters
Rockefeller; Oyster Po'Boy; Moules Frites with Thai Curry;
Turkish Fried Mussels; Clam Roll; Linguine alle Vongole;
Battered and Breaded Onion Rings; Three-Color Slaw; and
Key Lime Pie. You will enjoy this feast with Beer and
Muscadet.
Mediterranean Fish and Seafood
Einav Gefen
Sunday, April 12, 10am-2pm
$120 F 1 session
All-American Hot and Spicy Favorites
$115 F 1 session
America loves spicy food, as the hot dishes found in all
corners of the country easily—and deliciously—
demonstrate. In this class, you will make some of those
regional favorites, along with a few treats that defy state
boundaries, with a menu that includes Spicy Chicken
Wings with Celery Sticks and Blue Cheese Dressing
(Buffalo, NY); Jalapeño Poppers; Crab Cakes with Spicy
Rémoulade Sauce (Chesapeake Bay); Andouille Sausage
Gumbo (Louisiana); Green Chile Cheeseburgers (New
Mexico); Bowl of Red (competition chili, tomatoes and
beans on the side, Texas); California Thin-Crust Pizza with
Chile Oil; Jalapeño Cornbread; Elizabeth Karmel's Ancho
Chile Cherry Brownies; Red Snapper Cocktail (aka the
Bloody Mary, St. Regis Hotel, New York, NY); and a tall,
cold beer.
Mad Delicious: The Science of Making
Healthy Food Taste Amazing
Keith Schroeder
$125 F 1 session
It's a common experience around American dining tables: The food you
and your family love often seems unhealthy, and what’s healthy often
ends up as uneaten leftovers headed for the compost bin. Now, chef and
cookbook author Keith Schroeder shows you how to make any dinner
both healthier and far more exciting. In this class based on his first book, "Cooking Light
Mad Delicious: The Science of Making Good-for-You Food Taste Amazing," you’ll learn
how to manipulate fat, sugar, salt, and flavor to create great-tasting food. You’ll also learn
how to use simple techniques to amp up flavor and texture. Plus: A copy of the book is
included with the class! You'll make and then devour: Mad Delicious Aioli; Port-Stained
Beef Tenderloin; Matcha-Steeped Salmon with Ginger-Toasted Panko; Packet-Steamed
Beets with Tarragon Yogurt or Pan-Roasted Radishes; Whole-Wheat Spaghetti alla Bottarga; and Grilled Black
Pepper Bananas with Sugared Rum Toast.
AMERICAN
REGIONAL
FAVORITES
CALIFORNIA WINE COUNTRY:
SOUTHERN COMFORT:
American Regional Favorites
or Thursday, January 15, 10am-2:30pm
or Friday, February 6, 10am-2:30pm
$120 F 1 session
$120 F 1 session
The farms, orchards, and of course vineyards of
California's wine country combine to turn the region
into one of the most bountiful in the U.S. The kitchens
of Napa, Sonoma, and the Russian River Valley prepare
seasonally focused dishes that highlight the quality of
the ingredients at hand. Learn to make some of those
dishes in your own kitchen, including: Prosciutto-
Wrapped Fuji Apples with a Sour Cherry-Balsamic
Glaze; Salad of Baby Lettuces with Shallots, Prosciutto,
Goat Cheese, and Toasted Walnuts in a Sherry
Vinaigrette; Crab Cakes with Blood Orange Aioli;
Scallops with Cauliflower Purée and Caramelized
Grapes in a Sauvignon Blanc Reduction; FennelCrusted Pork Loin with a Pinot Noir Glaze; Pea Ravioli
with Carrots and Cipollini Onions in a Parmesan
Broth; Roasted Shaved Brussels Sprouts; and
Chardonnay-Poached Pears with Cream. You will enjoy
these with a selection of California wines.
THE PUERTO RICAN KITCHEN:
or Sunday, February 15, 10am-2:30pm
or Friday, March 6, 10am-2:30pm
or Thursday, April 16, 6-10:30pm
$120 F 1 session
James Briscione
$115 F 1 session
While visions of sandy Caribbean beaches might be the
first thing to come to mind when thinking of Puerto
Rico, mountains, rivers, and lakes make up a large
portion of the landscape. Come learn more about the
island and a cuisine that celebrates a rich and diverse
heritage, as you make Arroz con Gandules (rice and
Jambalaya; Shrimp Créole; Crawfish Etouffée; Red Beans
and Rice; Beignets; and Hurricane Cocktails.
pigeon peas); Bacalaitos (salt cod fritters); Carne
Guisada (beef stew); Fricassee (chicken stew); Mofongo
(mashed green plantains); Chicken Chicharrones;
Rellena de Papa (potato stuffed with picadillo);
Plátanos Maduros (fried ripe plantains); Tres Leches
Cake; and Piña Coladas.
Fat Tuesday: New Orleans Classics
No party in New Orleans would be complete without
Louisiana's trademark regional cuisine. Join two-time
"Chopped" champion and Chef-Instructor James Briscione
for a grand tour of the classics on this most festive day in
this most festive city. Your menu includes Shrimp Gumbo;
A Taste of New Orleans
THE PACIFIC NORTHWEST:
Ann Rossi
Saturday, February 28, 6-10:30pm
$120 F 1 session
(salted cod) Cakes with Romesco Sauce; Fatoush Salad with
Za'atar Shrimp; Grilled Lobster with Chorizo and Fennel;
Braised Bass in Harissa Sauce; Salmon in Chraime Sauce;
Pan-Seared Scallops with Spicy Braised Greens; and Fried
Red Snapper with Lemon Caper Vinaigrette.
Rémoulade; Creole Chicken; Beef Grillades with Grits;
Oysters Rockefeller; Jambalaya; Bourbon Street Salad;
Bananas Foster; and Café Brûlot (chicory coffee with
Cognac and Cointreau).
Quick and Easy Sauces for Fish
Daniel Stone
Friday, March 27, 6-10:30pm
$115 F 1 session
The lush, green Pacific Northwest is famous for its wild
salmon, oysters, and beers, but that's just the tip of the
gastronomic iceberg. Its forests are home to game and
berries that turn up in countless recipes. Cedar planks
become grilling beds for fish, meat, and vegetables,
imparting them with the unmistakable flavor of the
Northwest. You will learn how to use these techniques
and ingredients to make: Butternut Squash Soup with
The Mediterranean's wealth of seafood has heavily
influenced the cuisine of the surrounding regions. Native
Israeli chef-instructor Einav Gefen—the first-ever female
sous chef at cutting-edge Israeli seafood restaurant Mul
Yam—will show you the best ways to handle lobster, red
snapper, and more, making quick work of techniques
ranging from braising to frying to grilling. Your crosscultural seafood menu includes: Bouillabaisse; Bacalao
New Orleans is a rollicking town where plates are loaded
with local foods and no one leaves the table hungry. Local
cuisine uses the shellfish that grow in the surrounding
waters and reflects the city’s deep Creole history. Join ICE
instructor Ann Rossi in learning, making, then dining on a
rich menu of authentic New Orleans dishes such as Shrimp
Bourbon, Bacon, and Beignets
Sabrina Sexton
Tuesday, April 28, 6-10:30pm
$120 F 1 session
Stuck in a seafood rut? Need some simple-to-prepare
sauces to dress up your fish? Perk up your pescatarian
plates by learning to make a huge range of modern,
restaurant-quality sauces with Chef-Instructor Sabrina
Sexton. You will prepare a variety of fish dishes, featuring:
Meunière; Almandine; Grenobloise; Soy-Shiitake; SaffronFennel; Coconut-Lemongrass; Tapenade; Romesco; Salsa
Verde; Jicama-Ginger; Citrus Salsa; and Tomato and Olive
Relish.
ice.edu/MainCourse
It doesn't get much better for our taste buds than the "B"
trinity: bourbon, bacon, and beignets! Chef-Instructor
Daniel Stone will rid you of any doubt you might have on
the subject with a remarkable menu of: Warm Bacon-
Wrapped Gorgonzola-Stuffed Figs; Baked Potato and Leek
Soup with Cheddar and Bacon; Iceberg Lettuce Wedge
with Sour Cream Dressing, Maytag Blue Cheese, and
Crumbled Bacon; Slow-Cooked Romano Beans with
Bacon; Bourbon Sweet Potato Puree with Buttered Pecans;
Swiss Onion Tart with Speck; Wild Turkey Wild Turkey;
Raspberry Beignets; Jack Daniels Ice Cream with CaramelCoffee Sauce; and an Old Fashioned or Mint Julep Cocktail.
$120 F 1 session
Apples and Hazelnuts Baked in Phyllo Dough;
Dungeness Crab Salad with Roasted Shallots and
Pomegranate Vinaigrette; Fire-Roasted Oysters with
Wasabi Butter and Ginger; Grilled Venison with Cherry
and Port Reduction; Cedar Plank Salmon with
Cucumber-Ginger Vinaigrette; Wild Mushroom
Fricassée; Roasted Potatoes; Oregon Pinot Noir and
Raspberry Sorbet; and No-Bake Chocolate Nanaimo
Bars. You will enjoy those with a selection of Oregon
and Washington wines.
The South is quite possibly the most delicious region in
the country. It's hard not to love its fried...well, its fried
everything, plus its braised vegetables, and its mile-high
pies and cakes. In the land of biscuits and sweet tea, life
centers around mealtimes. Come learn a few of those
Southern favorites, including: Deviled Eggs; Southern
Fried Chicken; Ham Steak with Red-Eye Gravy; SlowRoasted Barbecue Ribs; Biscuits with Cream Gravy;
Fried Green Tomatoes; Cornbread; Braised Collard
Greens; Coca-Cola Cake; and Fried Fruit Pies. You will
sip on Mint Juleps and Sweet Tea to complete your
feast.
NOLA (NEW ORLEANS):
$120 F 1 session
From muffulettas to po'boys, Ramos Gin Fizzes to
Sazeracs, and crawfish to oysters, the diverse cuisine of
the city of New Orleans is unparalleled. If you've been
curious about the cuisine of the Big Easy, take this
journey through the quintessential dishes that make
N'awlins a supreme culinary captial. Your menu will
include: Oysters Bienville; Shrimp Remoulade;
Crawfish Etouffee; Grillades and Grits; Jambalaya
Classique; Gumbo Z'herbes: Dirty Rice; Bread Pudding
with Bourbon Sauce; Cafe Brulot; Sazeracs, and more.
ROAD TRIP:
$120 F 1 session
Time to burn some asphalt and enjoy the best of what
America has to offer in its roadside and boardwalk
restaurants, from Maine's lobster shacks to California's
taco trucks. But the only road map you'll need to taste
all the regional specialties you'll make in this class is a
recipe packet. So pack up and come enjoy Lobster Rolls
(Maine); Buffalo Chicken Wings (Buffalo, NY);
Cheesesteaks (Philadelphia, PA); Cincinnati Chili Five
Ways (Cincinnati, OH); Shrimp and Grits (South
Carolina); Hush Puppies (Mississippi); Fish Tacos (San
Diego, CA); Beignets (New Orleans, LA); and Gooey
Butter Cake (St. Louis, MO).
LOW COUNTRY COOKING:
$120 F 1 session
The South Carolina and Georgia coast—the poetically
named Low Country—has a rich and diverse history
that is reflected throughout its cuisine. Seafood
abounds in the region's most acclaimed dishes, as do
flavors typical of the Caribbean and Africa. You will be
hard-pressed to spend a weekend relaxing in
Charleston or Savannah without eating crab, shrimp,
rice, or grits at least once. Thankfully, you won't need to
travel too far to learn how to make the treasured Low
Country recipes featured in this class: Pimento Cheese
Canapés; Charleston She-Crab Soup; Shrimp and
Grits; Country Captain (Savannah chicken curry);
Frogmore Stew (Carolina sausage and seafood boil);
Hoppin' John (black-eyed peas and rice); Fried Okra;
Benne Wafers (sesame seed cookies); Buttermilk Chess
Pie; and Low-Country Punch.
23
Cooking from the Balaboosta Cookbook
Einat Admony
Friday, April 17, 10am-2pm
$125 F 1 session
Einat Admony, chef and owner of Balaboosta, Bar Bolonat, and Taïm
restaurants, is also the author of "Balaboosta: Bold Mediterranean Recipes
to Feed the People You Love"—both a 2014 IACP Award finalist and a new
classic in Israeli and Mediterranean Cuisine. Called "inventive and heartily
satisfying" by the “New York Times” and "intensely flavorful" by Publisher’s
Weekly, the recipes from Balaboosta bring together the spice and variety of
Chef Admony’s experiences in the kitchens of Israel, New York City, and beyond. In this class,
Einat will demonstrate a selection of her favorite dishes from the Balaboosta cookbook.
Recipes include: Cauliflower Everyone Loves; Sunchoke Soup with Crispy Chestnuts; Rice Fit
Caribbean Fiesta
Denisse Oller
$115 F 1 session
Throw a Caribbean-style party in your backyard or in your living room! All it takes is some great
music, tasty drinks, and fabulous food. Television personality and ICE alumna Denisse Oller has that
last part covered for you. She will teach you how to make: Yuca Fritters with Ajili Mojili; Sauteed
Pargo (red snapper fillets) in Malanga-Cilantro Sauce; Jamaican Coq au Rhum (chicken stew with
a touch of rum); Congri (classic Cuban rice and black beans); Ropa Vieja (shredded flank steak in
tomato sauce); Avocado, Tomato, and Orange Salad with Lime Vinaigrette; and for dessert, Coconut Flan with
Pineapple Sauce.
SURF&TURF
for a King; My Mom’s Pomegranate Chicken and Walnuts; and Homemade "Kit-Kats."
Enjoy the best that the land and the sea have to offer in this series of classes. Each
course focuses on meat and seafood preparations of various regions or countries,
giving you an overview of the local cuisine through these dishes. Sides and
desserts round up the menu for a complete meal that you’ll enjoy with a traditional
drink.
ICE PRO
SERIES
Sous Vide Intensive Workshop
James Briscione
Sat-Sun, March 28-29, 9am-4pm
$950 F 2 sessions
This two-day workshop will take students through the essential techniques of the method
many have tasted but few have mastered: sous vide and low-temperature precision cooking.
This class will include demos and discussion of sous-vide theory and methods, but the focus
is on the hands-on application of sous-vide techniques. The class will begin with an
overview of the techniques, covering safety, proper handling, and storage, then cover the
various forms of low-temperature and sous-vide cooking. Topics include:
F Theory of sous-vide
F Safe handling
F HACCP plan overview
F Cook-chill process
F Direct-serve preparations
F Cooking techniques, including cooking to temperature and cooking for texture
F Vacuum techniques, including compression, infusion, and pickling
F Preparations of eggs, seafood, meat, vegetables, and desserts
You'll have the opportunity to cook and taste an amazing number of items prepared sous-vide, including: 45-
Minute Eggs; Selection of Vegetables; Risotto; Ribeye; Short Ribs; Chicken; Lamb Rack; Poached Fruits;
Creme Brulée; and more. Students will have access to external and chamber vacuum sealers, as well as a dozen
cooking baths from Polyscience, SousVide Supreme, Orved, and Anova.
Sous Vide at Home
Modernist Comfort Food
James Briscione
$120 F 1 session
James Briscione
$120 F 1 session
Step into the kitchen of any of the nation's top
restaurants and you are likely to find something being
cooked en sous vide. Learn how to bring this exciting,
intense method home with Chef James Briscione as your
guide. An expert in sous-vide cooking, Chef James
trained in Venice with Italian masters. He will take you
through all the ins and outs of this precise cooking
method, and you'll soon understand how to get flavors
and textures out of your food you never thought possible!
Foods prepared will include: 45-Minute Eggs; Crisp
Pork Belly; 48-Hour Short Ribs; Chicken; Fish; and
Vegetables.
In this class that's part demo, part hands-on workshop,
you'll learn all about the modern tools and
groundbreaking techniques used by today's most
cutting-edge chefs. ICE's Director of Culinary
Development, James Briscione—a two-time "Chopped"
champion!—will show you how these innovations in
cuisine can be applied to make more perfect versions of
all-time classic dishes, including: Grilled Cheese;
Hamburger; Macaroni and Cheese; Pasta Carbonara;
Fried Chicken; and Steak Frites.
Be Your Own Sous Chef
Anthony Sasso
$120 F 1 session
Modern Plating Workshop
James Briscione
$120 F 1 session
Have you ever wondered how the city's top restaurant
chefs make food look the way they do? Join ChefInstructor James Briscione as he walks you through fourstar knife skills and presentation techniques that, with a
little practice, you can easily replicate for your next
dinner party. Dishes will include: Shrimp with
Cucumber "Caviar" and Carrot-Ginger Coulis; PanRoasted Chicken, Baby Carrots, Turnips, and Creamy
Potato; Flounder with Porcini Crust, Cauliflower
Mousse, Pimento, and Fines Herbes; and Apple Pudding
with Raisin Curry.
Have you ever attempted to mimic the presentation of an
artfully constructed plate while dining out? Or tried to
replicate a flavor combination that seemed completely
groundbreaking? Well, you're not alone. Cookbooks can
only teach you so much, and recipes usually reveal so
little. What you really need is a hands-on lesson with
Anthony Sasso, ICE alum and chef de cuisine at Casa
Mono, Mario Batali's Spanish jewel in his epicurean
empire. Chef Anthony will walk you through restaurant
tricks of the trade that you can use to impress any crowd,
including: Herb-Infused Oils; Homemade Aioli;
Intricate Knife Skills for Garnishes; Pan Sauces; SmallAnimal Butchery; Roasting en Papillote; Frying with
Batters; Cooking "On" and "With" the Bone; "Head-toTail" Vegetable Cookery; Pickling; Confit; and more.
Changing the Way You Cook since 1990
Spanish Surf and Turf
Cuban Surf and Turf
$125 F 1 session
$125 F 1 session
Paella, one of Spain's most well-known dishes, is a
perfect showcase for the delicious meats and seafood
that make this country a sought-after culinary
destination. But the pleasures of the Spanish table do
not stop there. This class will help you discover new
favorites, including: Stuffed Piquillo Peppers, Gambas
al Ajilo (shrimp sautéed in garlic), Txipirones (grilled
baby squid), Jamon Serrano, and Olives; Spanish
Cheese; Paella Valenciana (paella with shrimp, chicken,
and chorizo); Albondigas (beef meatballs in a spicy
almond sauce); Spanish Tortilla (egg and potato
omelet); Crema Catalan (Spanish custard); and
Sangria.
$125 F 1 session
From coasts to prairies, the diverse geography of
America results in an abundance of meat and fish
varieties that eventually end up on our plates,
deliciously prepared. In this class, you will prepare
dishes that celebrate this bounty and highlight famed
regional preparations. On your menu: Spicy Creole
Shrimp Rémoulade; Chesapeake Bay Crab Cakes;
Iceberg Lettuce Wedge with Iowa Maytag Blue Cheese
and Bacon; New York Strip Steak with Onion Rings;
Southern-Style Smothered Pork Chops; Twice-Baked
Idaho Potatoes; Broccoli-Cauliflower Gratin; and Key
Lime Pie. You will enjoy these dishes with top-shelf
Margaritas.
Mexican Surf and Turf
or Thursday, February 19, 6-10:30pm
$125 F 1 session
Mexican cuisine abounds with meat and seafood dishes,
each more delicious than the next. In this class, you will
discover regional variations on raw and cooked seafood
preparations, grilled meats, flavorful sauces, and
colorful garnishes. You will even make Caesar Salad,
which was invented in Tijuana by an Italian-born
Mexican. On the menu: Coctel de Mariscos (shrimp and
crab in spicy tomato sauce); Sopes (masa appetizers
with chorizo and cheese); Enchiladas Oaxaqueña
(garnished Oaxacan enchiladas, coated in red chile
sauce); Carne Asada a la Tampiqueña (grilled beef with
garnishes, in the style of Tampico); Pollo Pibil (chicken
with a Yucatecan sour orange marinade, steamed in a
banana leaf); Huachinango a la Veracruzana (whole red
snapper cooked with tomatoes and olives, from
Veracruz); Frijoles Refritos (well-fried black beans);
Ensalada Cesar (Ceasar salad); and Crepas de Cajeta
(crepes with dulce de leche). You will enjoy those with
Micheladas, a popular contemporary beer-based
cocktail, and Tequila con Sangrita, tequila served with a
tomato/citrus/chile chaser.
Asian Favorites Surf and Turf
STONE HEARTH
& SPECIALTY
Roll up your sleeves to learn how to roll Japanese Sushi
Maki Rolls (tuna, crab, and vegetable), Vietnamese
Summer Rolls with shrimp, and that American creation,
Fortune Cookies. This survey of the most popular Asian
dishes from the land and sea will also include: Thai Beef
Commercial Cooking Equipment
800.988.8103 360.650.1111
woodstone-corp.com
ceviche); Ropa Vieja (shredded flank steak in tomato
sauce); Pescado Enchilado (sea bass in sofrito);
Picadillo a la Habanera (ground beef with alcaparrado);
Frijoles Negros (black beans Cuban-style); Yellow Rice;
Yuca al Mojo (yuca in garlic sauce); Tostones (savory
fried plantains); Avocado-Pimento Salad; Flan
(caramel custard); and Mojitos.
French Surf and Turf
All-American Surf and Turf
$125 F 1 session
800.988.8103 360.650.1111
woodstone-corp.com
The flavorful cuisine of Cuba reflects the country’s
Spanish, African, and Caribbean influences. From
cooling ceviche to hearty ropa vieja, these influences
manifest themselves in an array of seafood and meat
preparations, not to mention unforgettable side dishes,
that will make you wonder why you didn't cook Cuban
sooner. You will make: Ceviche de Camarones (shrimp
Salad; Pad Thai; Malaysian Chicken Rendang Curry;
Indonesian Sambal; Chinese Scallion Pancakes; StirFried Long Beans; and Chinese Barbecued Pork. Once
everything is ready, you’ll sit down for a buffet-style feast
accompanied by Asian beer and sake.
$125 F 1 session
Bordered by both the Mediterranean and the Atlantic,
with snow-capped peaks and lush green valleys,
France's diverse geography offers the best ingredients
from the land and sea. You'll get a taste of the best of all
those regions in this class. For your Francophile meal,
you will prepare and enjoy: Escargots à la
Bourguignonne; Steak Frites (Sautéed Steak with
Hand-Cut French Fries); Quick Cassoulet (Braised
White Beans with Duck Confit and Sausage from
Toulouse); Bouillabaisse (Seafood Soup from
Marseille); Escargots à la Bourguignonne; Paillettes
(Puff Pastry Cheese Straws); Frisée Salad with ShallotBacon Vinaigrette; Tarte Tatin (Upside-Down Apple
Tart from Maxim's Paris); and Green Apple Sorbet with
Calvados (from Normandy). We will also prepare the
signature cocktail of Harry's New York Bar in Paris, the
French 75.
Big Easy Surf and Turf
or Tuesday, March 24, 6-10:30pm
$125 F 1 session
From oysters and crawfish to andouille and chicken,
New Orleans cooks know how to accentuate their
ingredients so they sing. For this flavor-forward
evening, we draw inspiration from the tables of some of
the best restaurants in the Big Easy. You will make:
Central Grocery's Muffuletta Sandwich; Casamento's
Oyster Po'Boy, Cajun Jambalaya, Creole Chicken and
Andouille Gumbo; Mr. B's BBQ Shrimp, Wash Day Red
Beans and Rice, Fried Green Tomatoes; Brennan's
Bananas Foster; Café du Monde's Beignets; and Pat
O'Brien's Hurricane.
Italian Surf and Turf
or Monday, April 20, 6-10:30pm
$125 F 1 session
From carpaccio and Bolognese to fritto misto and
brodetto, Italy offers a seemingly endless selection of
dishes that celebrate land and water. The country's
thousands of miles of coastline, lakes, and rivers, prized
cow breeds, and world-class salumi tradition result in
meat- and seafood-centric dishes that can be rustic,
sophisticated, and anything in between. In this class,
you will cover specialties from all corners of Italy,
making dishes such as Arancini (risotto balls); Bagna
Cauda (warm garlic, anchovy, olive oil, and butter dip);
Fritto Misto (assortment of fried fish and seafood);
Zuppa di Pesce (fish soup); Ragu alla Bolognese with
Handmade Tagliatelle; Cotoletta alla Milanese
(breaded veal cutlets); Grilled Treviso Radicchio;
Focaccia; and Blood Orange Panna Cotta. A Campari &
Soda will awaken your appetite.
24
ITALIAN
A Gluten-Free Italian Feast
or Tuesday, May 19, 10am-2:30pm
$115 F 1 session
Yes, Italian-American food can be pasta- and breadheavy...but that doesn't mean it has to be inaccessible to
anyone with a gluten-free diet! Work with an experienced
ICE chef-instructor to put together a full Italian-style feast
that finds creative substitutions even an Italian-American
grandmother couldn't detect. You'll make and dine on:
An Italian-American Feast:
Sunday in Brooklyn
Sunday, January 18, 10am-2:30pm
$115 F 1 session
Zucchini Fritters; Beef Carpaccio with Arugula and
Capers; Polenta Torta with Tomato and Mozzarella;
Eggplant Parmigiana; Turkey-Ricotta Meatballs over
Bucatini ; Garlic-Sauteed Broccoli Rabe; and Panna Cotta
with Fig-Balsamic Glaze.
The Art of Braising: Italian Style
Daniel Rosati
Thursday, February 26, 10am-2:30pm
$115 F 1 session
Restaurant chefs already know that braising means
minimal effort to get professional-quality results from
nearly any vegetable or cut of meat. Chef-Instructor Daniel
Rosati, who owns his own cooking school in Italy, teaches
you the essential steps to braising the Italian way. He'll be
your guide as you cook your way through a complete Italian
feast, from appetizer to dessert. We'll prepare, braise, and
sup on: Sausage and Cheese Stuffed Artichokes; Cacciucco
(Tuscan mixed seafood stew, Livornese-style); Brassato di
Barolo (braised beef in barolo wine with creamy "one-stir"
baked polenta); Olive Oil and Herb Braised Vegetables;
and Moscato and Spice Braised Pears with Honey Scented
Mascarpone Mousse.
Food of Campania
Loren Banco
$115 F 1 session
Travel to Southern Italy in this class,
which concentrates on the fragrant and
rustic flavors of Campania and its worldfamous capital, Naples. Join ChefInstructor Loren Banco to learn how to
make some of this region's classic dishes,
which are actually some of the healthiest
in Italy! You'll make and then dine on a
full spread that includes: Hand-Pulled
Good gnocchi should be light as air and
nearly dissolve in your mouth, perfectly
draped in a complementary sauce. ChefInstructor Gerri Sarnataro will teach you
the art of making these little pillows of
dough so that you never again have to
suffer through a plate of gummy gnocchi.
Your menu will consist of: Gnocchi con
Dinners from the Italian Pantry
Gerri Sarnataro
Saturday, April 25,6-10:30pm
$115 F 1 session
Make cooking Italian meals effortless with a little
instruction and a pantry stocked with the basics! In this
class, Chef-Instructor Gerri Sarnataro provides a thorough
list of pantry, refrigerated, frozen, and fresh items that will
keep you ready and able to make a great meal at all times.
Equipped with recipes as well as Gerri's simple but vital
Italian cooking techniques, you will return home a veritable
"nonna"! On your menu: Bucatini with Pancetta, Tomato,
and Red Onion; Risotto with Sausage and Winter
Radicchio; Fast Ribollita; Pan-Seared Veal Scallops with
Sun-Dried Tomatoes and Olives; Chicken Stuffed with
Pecorino, Parsley, and Prosciutto on a bed of Swiss Chard;
Oven-Roasted Black Sea Bass with White Wine, Fennel,
and Orange; and Pan-Seared Marinated Pork Chops.
More Italian Vegetarian Feast
Daniel Rosati
$115 F 1 session
The enchanting cuisine of one of
Europe's most beloved foodie countries
need not contain meat to be packed with
Old World flavors! Italian expert and
cooking-school owner Daniel Rosati
teaches you modern takes on traditional
Italian meals, which will satisfy family
members and guests alike. You'll make
and dine on: Three-Cheese and Herb
Seafood the Italian Way
The Italian coasts' wealth of seafood varies widely in its
preparation throughout the country, providing insight into
each region's distinctive cooking styles. Gerri Sarnataro
runs her own cooking school in Italy; her experience and
humor will guide you as you create and then devour a feast
from the Mediterranean Sea. Your authentic menu
includes: Seafood Stew of Shrimp, Calamari, Clams, and
Rice Cakes; Ligurian Stuffed
Mushrooms Wrapped in Grape Leaves; Ricotta Gnudi
(pillowy ricotta dumplings with roasted red pepper pesto);
Tuscan Farro Soup; Roasted Cauliflower Florettes with
Pine Nuts and Currants; and Umbrian Chocolate Olive Oil
Cake with Meringue Icing.
Mussels with Tomatoes and Wine; Black Risotto; Halibut,
Tomato, and Olive Braise; Stuffed Calamari with Porcini;
and a Gran Fritto (mix of crispy fried vegetables).
BEST
HOMEMADE PIZZA
Saturday, January 10, 6-10:30pm or Monday, January 19, 6-10:30pm
or Saturday, January 31, 6-10:30pm or Friday, February 6, 6-10:30pm
or Saturday, February 14, 10am-2:30pm or Friday, February 20, 6-10:30pm
or Friday, March 13, 6-10:30pm or Sunday, March 22, 10am-2:30pm
or Saturday, March 28, 6-10:30pm or Friday, April 10, 6-10:30pm
or Sunday, April 12, 10am-2:30pm or Saturday, April 18, 6-10:30pm
or Saturday, April 25, 6-10:30pm or Sunday, April 26, 10am-2:30pm
or Friday, May 8, 6-10:30pm or Friday, May 22, 6-10:30pm
$115 F 1 session
Whether you like your pizza with a thick or a thin crust, with tons of sauce or no tomato at all, this class will give you a
repertoire that includes just about everyone’s favorite. You’ll start by learning to make doughs for both thick- and thincrusted pizzas, and while the doughs are rising, prepare various toppings. You’ll learn proper baking techniques, and
work hands-on to make the following pizzas: Traditional Pizza Margherita (tomatoes, basil and mozzarella); Pizza
Bianca (ricotta, mozzarella, Parmigiano Reggiano, and Gorgonzola); Roasted Pepper and Goat Cheese Pizza with
Spicy Garlic Oil; Portobello Pizza with Balsamic Vinegar; Pancetta and Cheese Pizza Topped with Arugula and
Tomato Salad; Prosciutto and Ricotta Calzone; Southern Italian Home-Style Pizza; Roman Potato Pizza; Sfinciuni
(the original Sicilian pizza); Barese Pizza (caramelized onions, anchovies, and olives); and Focaccia.
ice.edu/MainCourse
Neapolitan "Gravy" (pasta in red sauce with meatballs, pork riblets, sweet and hot Italian sausage, and pepperoni); Veal
Parmigiana; Handmade Ricotta-Veal Stuffed Cannelloni; Chicken Cacciatore; Broccoli Salad; and Almond Anise
Biscotti served with Vin Santo.
Croquettes and Cava
Anthony Sasso
$120 F 1 session
Now that the tapas boom is in full force, it's clear to many fans of Spanish cuisine that there is
nothing more satisfying than the "perfect bite.". And what better vehicle for a hot bite of food—not
to mention a perfect party pleaser—than in the form of a croqueta, or a tasty filling encased in a
crust and deep-fried? There's no more delicious way to wash down croquettes than with a refreshing
glass (or three) of ice-cold bubbles—Cava, to be exact! Anthony Sasso, chef at tapas landmark Casa
Mono, show you all the techniques you need to make a variety of delicious variations on this theme, including: Jamon
Serrano Croquetas; Paella Croquetas with Lobster Alioli; Pepperoni and Tomato Arancini with Parmesan; Camembert
and Mushroom Balls with Truffles; Broccoli Spheres with Ponzu; Scotch Eggs; Shrimp Balls with Gazpacho; and
Pulled-Pork Croquetas with Black Beans and Queso Fresco.
Ragu e Luganega (potato gnocchi with
ragu and sausage); Gnocchi Verdi con
Panna ed Erbette (spinach gnocchi with cream and herbs);
Gnocchi di Polenta con Salsiccia e Funghi (polenta gnocchi
with sausage and mushrooms); Gnocchi Verdi di Ricotta
con Salsa di Pomodori (green ricotta gnocchi with tomato);
Gnocchi alla Bava (baked potato gnocchi with fontina);
Gnocchi alla Romana (semolina gnocchi with butter and
cheese); and Gnocchi di Zucca con Salvia e Parmigiano
(butternut squash gnocchi with sage butter and parmesan).
Fresh Mozzarella; Rosemary Focaccia;
Insalata Caprese; Bucatini Aglio e Olio; Spaghetti alla
Puttanesca; Costolette alla Pizzaiola; Eggplant Parmesan;
and Potato Cake.
Gerri Sarnataro
$120 F 1 session
Learn to make a traditional Italian Sunday dinner in Brooklyn, replete with hearty Italian specialties. This hands-on
class culminates with a screening of the movie while we eat the fruits of our labor—with plenty of Italian wine served
throughout! We'll watch Cher's Oscar-winning performance while we dine on: Truffled Cannellini Bean Bruschetta;
Gnocchi
Gerri Sarnataro
$120 F 1 session
On Sundays in Italian neighborhoods like Bensonhurst,
Brooklyn, families gather for hearty dinners of ItalianAmerican favorites. You will enjoy the preparation of a
generous Sunday dinner with all the trimmings, including:
Pasta with Meatballs, Braciole, and Sausage in Neapolitan
"Gravy"; Veal Parmigiana; Handmade Cannelloni;
Chicken Cacciatore; Potato Croquettes; Broccoli Salad;
and Biscuit Tortoni (almond cream).
Dinner and a Classic Movie: Moonstruck
Daniel Stone
$120 F 1 session
La Cocina Latina
Leticia Schwartz
$115 F 1 session
Along with Leticia Moreinos Schwartz, a native Brazilian, pan-cultural chef, and author of "The
Brazilian Kitchen" and "My Rio de Janeiro," you'll learn to make a spread of authentic Latin
American dishes! Present your family and friends with a remarkable tour throughout Central and
South America. From seafood, chicken, steak, and stews to fried goodies and sweet desserts, you'll
have your fill of Latin American specialties. You'll make and then dine on: Ceviche; Empanadas;
Grilled Steak with a Chimichurri Sauce; Vera Cruz-Style Fish Stew; Enchiladas; Arroz con Pollo; and for dessert, Tres
Leches Cake and Mexican Wedding Cookies.
HANDMADE PASTA
Pasta 101
Monday, January 5, 10am-2:30pm
or Saturday, January 17, 10am-2:30pm
or Tuesday, January 20, 6-10:30pm
or Monday, January 26, 6-10:30pm
or Tuesday, February 10, 6-10:30pm
or Sunday, March 22, 10am-2:30pm
or Wednesday, May 6, 6-10:30pm
or Monday, May 11, 6-10:30pm
or Sunday, May 31, 10am-2:30pm
$115 F 1 session
Learn to cook both fresh and dried pasta, as well as an
array of sauces to complement each. You will make
fresh pasta dough by hand, in a standing mixer, and in
a food processor, then roll, cut, and fill it. On the menu:
Spaghetti Carbonara (spaghetti with egg, cheese and
bacon); Orecchiette ("little ear" pasta) with Broccoli
Rabe and Spicy Sausage; Linguine alle Vongole ("little
tongue" pasta with Manila clams in white sauce);
Pappardelle (wide ribbon pasta) with Wild Mushroom
Ragu; Ricotta-Filled Ravioli; Cannelloni (baked pasta
with veal and bechamel sauce); and other simple
sauces including Puttanesca (spicy tomato sauce with
olives, capers and anchovies); Cacio e Pepe (pecorino
cheese and black pepper); and Pesto Genovese (basil
sauce with cheese and pine nuts).
Lost Arts Handmade Pasta
Workshop
Daniel Rosati
$115 F 1 session
It's convenient to have a variety of pasta at your
fingertips, but it's much more satisfying when your own
hands have crafted the dough! You will explore the
antique methods of the fine art of pasta making, as
Chef-Instructor Daniel Rosati helps you prepare a
menu of: Corzetti Stampati (Embossed Hand-
Stamped Pasta Coins with Herb Sauce); Maccheroni
alla Chitarra ("Guitar String" Spaghetti with Rich
Meat Sauce); Fregola (Sardinian Couscous with
Lobster Sauce); Cappelletti Messicani (Bottle-CapShaped Pasta "Sombreros" with Chickpea Sauce); and
Turtei cu la Cua (Piacenza-Style Tortelli Stuffed with
Ricotta and Swiss Chard, with Tuscan Tomato Sauce).
Handmade Pasta for Winter
Gerri Sarnataro
$120 F 1 session
In Italy, autumn brings the fragrant smell of roasted
chestnuts, the sounds of cacciatore (hunters) hunting
for small game and boar, and the last of the vegetable
gardens producing sturdy greens (like black cabbage
and radicchio). Chef-Instructor Gerri Sarnataro—who
runs her own cooking school in Umbria, Italy—shows
you just how to make the most of these winter
vegetables, meats, legumes, and pastas in a remarkably
hearty and rustic menu. You'll make and feast on:
Ravioli with Roasted Chestnuts, Pancetta, and
Mascarpone; Taglialini with Black Cabbage and
Manila Clams; Rich Lasagna from the South (layers of
scamorza, pecorino, spicy sausages, and small
meatballs); and Pappardelle with Pigeon Ragù.
Handmade Pasta
Fresh Pasta Workshop
$115 F 1 session
As a follow-up to Pasta 101, this class continues to
expand your knowledge and techniques in preparing
dishes using dried and fresh pasta doughs. Over the
course of the evening, you will learn to create more
intricate pastas, such as: Fresh Whole-Wheat, Squid-
Ink, and Tomato Pastas with Simple Sauces; Fresh
Spinach Lasagne with Bolognese Sauce; Gnocchi with
Gorgonzola Sauce; Spaetzle in Brown Butter; and
Tortellini in Cream Sauce with Proscuitto and Peas.
Students are not required to have previously taken
Pasta 101.
Gerri Sarnataro
$120 F 1 session
If you haven't got an Italian mama to teach you how to
make pasta at home, let Gerri Sarnataro guide you
through the process. Making your own pasta is deeply
satisfying, and the results are delectable. By the end of
this class, you’ll be able to make the following fabulous
pasta dishes on your own: Butternut Squash Ravioli
with Sage Butter; Fettuccine with Wild Mushrooms
and Cream; Tonnarelli with Onion Sauce; Ricotta
Ravioli with Pesto Genovese; and Tortellini Bolognese.
25
FRENCH
Traditional French Fare
Chef-Instructor Hervé Riou is a native of Brittany, France,
who has cooked at and consulted on restaurants from
Ireland to China. Now he'll show you the secrets to some of
France's most treasured classics—including some rarely
seen outside of high-end French restaurants. Chef Hervé
guides you through a menu of Potato and Leek Soup;
Favorite Classic French Bistro Dishes
or Wednesday, February 11, 6-10:30pm
or Friday, April 10, 10am-2:30pm
$115 F 1 session
By the latter half of the 19th century, bistros were centers of
social life in Paris, where they catered to great—and neargreat—painters and writers. The simple, down-to-earth
food served at such bistros quickly became as celebrated as
the eateries’ most famous patrons. You will make
traditional dishes of that bygone era, such as Soupe à
l’Oignon (onion soup); Cold Mussel Salad with Homemade
Mayonnaise; Coquilles St-Jacques Parisienne (scallops in
cream sauce); Choucroute Garnie; Noisettes de Porc aux
Pruneaux (braised pork with plums); Pommes Dauphine
(baked scalloped potatoes); Tartes aux Framboises (fresh
raspberry tarts); and Mousse au Chocolat (chocolate
mousse).
Saucisson Chaud de Lyon (warm potato salad with sausage
from Lyon); Salade Frisée aux Lardons with Poached Egg;
Endives and Ham Gratin; Poulet Saute Chasseur (Hunter's
Chicken in a hearty tomato-white wine sauce); Brandade
de Morue (salt cod and potato dip); ÎIles Flottantes Crème
Anglaise (Floating Island dessert); Crèmes Caramel
(caramel flan); and Pain Perdu (bread pudding).
LATIN
From Tapas to Antojitos
Denisse Oller
$115 F 1 session
In many Spanish-speaking countries, tapas and antojitos
are what you will find on menus in lieu of hors d'oeuvres
and appetizers. Cook a few to whet your guests' appetites,
or make a whole assortment for a charming cocktail party.
Denisse Oller, television personality and ICE alumna, will
teach you some of her favorite small plates, including:
Spanish Spinach, Ham, and Cheese Omelet with Aïoli;
Tostones Rellenos con Camarones Enchilados; Meat-Filled
Colombian Empanaditas with Aji; Spicy Meatballs in
Garlic Tomato Sauce; Chicken Drumsticks in Beer;
Codfish Croquettes with Dip; Eggplant Puree on Sliced
Baguette; and Pan Amb Tomaquet with Jamon Serrano.
The French Country Kitchen
or Thursday, March 12, 10am-2:30pm
$115 F 1 session
Paella and Tapas
Melanie Cecilio
$115 F 1 session
Spaniards are particularly fond of
munching throughout the day and night
on tapas, an activity that comes its own
verb, "tapear." These small plates are
often a precursor to the signature dish of
Spain: paella. Join Chef Melanie Cecilio
as you learn the tricks of the trade
needed to prepare Paella Valenciana
This course will introduce you to some of the classic simple
dishes of the French countryside. These traditional recipes
are easy to prepare, rely on the freshest garden ingredients,
and are always delicious. The evening will encompass the
following: Vegetable Soup with Pistou (basil, garlic, cheese,
and olive oil); French Seafood Salad with Homemade
Country Mayonnaise; Gratin Parmentier (country beef pie
with potato crust); Quiche Lorraine; Blanquette de Veau
(classic veal stew); Miniature Sausage and Onion Pies;
Reine de Saba (chocolate cake); and Chocolate Mousse
served with Chantilly Cream.
Cooking Basics: Paris Bistro
Melanie Cecilio
Monday, March 23, 6-10:30pm
$115 F 1 session
The class is geared toward cooks who feel they lack the
confidence to prepare their favorite dishes from France—or
who simply want to fine-tune their French culinary skills.
Join Chef-Instructor Melanie Cecilio as you master a
hearty, classical bistro menu, including: Pate du Foie de
Poulet (chicken liver pate); Moules Frites (mussels in white
wine and Pernod); Goat Cheese and Caramelized Onion
Tart; Duck Confit (slow poached duck legs in duck fat);
Apple and Celeriac Remoulade; Potage Crécy (classic
carrot creamed soup); Steak au Poivre; and Bittersweet
Chocolate Soufflé with Orange Crème Anglaise.
French Stews
Herve Riou
$115 F 1 session
Join native French Chef Herve Riou as you
learn the intricate preparation of three of
the most traditional French ragouts. All
three peasant dishes became staples of
French haute cuisine under culinary
luminary August Escoffier. The nowfamous stews are wonderfully hearty meals,
and luckily, each one requires just one pot!
You'll make and then dine on: Boeuf
Bourguignon (rich beef braised in red wine
with button mushrooms and pearl onions); Coq au Vin
(whole chicken parts slow-cooked in red wine); and
Navarin Printanier (lamb and vegetable stew). In addition
to the signature stews, you will prepare: Gratin
Dauphinois; Fresh Tagliatelle; Garlic Soup, Pommes
Boulangeres; Traditional French Apple Tart, and ÎIles
Flottantes Crème Anglaise (Floating Island dessert).
Delicious Provence
Amanda Cushman
$115 F 1 session
The cuisine in the southern French region of Provence
shows its Mediterranean influences, relying on abundant
seafood, local fruits and cheeses, and hearty stews and
salads. Along with veteran Chef-Instructor Amanda
Cushman, you'll cook a classic, mouthwatering Provencal
menu that includes: Thin-Crust Pizza with Basil,
Caramelized Onions, Tomato and Parmesan; Frisee Salad
with Lardons and Poached Egg; Duck Breast with
Balsamic Glaze; Ratatouille Nicoise; Braised Citrus Leeks
with Mustard Breadcrumbs; Pommes Anna; French
Lentils with Walnuts and Chevre; Bittersweet Chocolate
Tart; and Poached Pears with Cabernet Sauce.
Spice Blending 101
Herve Riou
$115 F 1 session
(chicken, shrimp, Spanish chorizo, and
mussels); Paella Negra (squid-ink rice
and squid); Gambas al Ajilo (sizzling shrimp in garlic and
olive oil); Mejillones con Bechamel (mussels baked in
béchamel); Chistorra Empanadillas (spicy sausage and
potatoes encased in a flaky pastry); Patatas Bravas
(potatoes with spicy tomato sauce and aioli); Manchego
Croquettas (cheese croquettes); and Ensaladilla Rusa (cold
potato salad, carrots, hard-boiled eggs, and pimientostuffed olives in a lemon-mayo dressing). Wash it all down
with a housemade Sangria.
Lior Lev Sercarz
$115 F 1 session
Open up a world of brand-new flavors by learning to make your own original spice blends,
using simple but profound techniques to enhance every dish. Lior Lev Sercarz is the chef, spice
blender, and owner of La Boîte Biscuits & Spices, an art gallery and spice shop in Hell’s
Kitchen. Featured in "Saveur," "Bon Appétit," the "New York Times," "Food & Wine"
magazine, and more, he was sous chef for Chef Daniel Boulud at Daniel, and wrote the
cookbook "The Art of Blending." Chef Lior will teach you to make your own unique creation: a spice blend that's
all your own, using a library of 30 spices. Then, each student will use his or her custom blend to prepare a
remarkable three-course meal using a mystery basket of fresh ingredients and a variety of pantry items!
Littleneck Clams with Tequila; Shrimp Quesadillas; Adobe
Roasted Pork Tamale with Ancho Sauce; Black Bean and
Goat Cheese Tamale with Green Sauce; Sweet Raisin and
Coconut; Traditional Rice; Traditional Flan; and
Margarita Pie, all washed down with Hibiscus Margaritas.
The Art of Ceviche—Plus a Great Mojito
Melanie Underwood
$115 F 1 session
If you’ve enjoyed great ceviche when dining out, but been
intimidated by the idea of making it at home, this is the
class for you. ICE Chef-Instructor Melanie Underwood has
brought together a selection of fabulous ceviches using
various seafood and flavor palettes that translate perfectly
to home cooking. In addition to learning how to mix an
outstanding Mojito, you’ll make and enjoy: Fluke Ceviche
with Cilantro; Spicy Shrimp; Asian Tuna Ceviche; Shrimp,
Scallop, and Crab with Habanero and Avocado; Shrimp
and Scallop Ceviche with Potatoes; Sweet-and-Sour
Ceviche; and Salmon Ceviche with Tomato and Scallion.
Top-Notch Tapas
Loren Banco
Saturday, April 25, 6-10:30pm
$115 F 1 session
Chef-Instructor Loren Banco will take you on a tasty trip to
Spain, thanks to an assortment of tapas that you will not
soon forget. You will make Bacon-Wrapped Dates; Tortilla
a la Española; Garlic Shrimp; Patatas Bravas; Grilled Pork
Sausages with Spiced Figs; Pollo al Ajillo (chicken with
garlic); Salt Cod Fritters with Romesco Sauce; and
Albondigas al Azafrán (meatballs in saffron sauce). You
will refresh your palate between courses with White and
Red Sangria.
Melanie Underwood
$115 F 1 session
Learn a spicy menu of favorites just in time for Cinco de
Mayo, the celebration of Mexico’s triumph over the French
army in Puebla in 1862. Chef-Instructor Melanie
Underwood will lead you in making a range of traditional
party dishes, including Chile Rellenos; Tortilla Soup;
Shredded Chicken and Corn Tostadas; Pork with Tomatillo
Salsa; Guacamole; Baked Snapper with Tomatoes and
Olives; Grilled Fish Tacos; and Mexican Rice Pudding.
ASIAN
Hearty soups, casseroles, and stews play a paramount role
in Latin American cuisine. They provide comfort, warmth,
and great nourishment. Join Denisse Oller, host of culinary
shows on the New York networks of Univision and
Telemundo, to discover the exciting flavors that come with
the cuisines of Mexico, the Caribbean, the Andes, Brazil,
and Argentina. You will prepare and then eat: Hearty
Paella is an impressive, versatile dish that's always a great
choice for a party. Though it sounds intimidating, it's
surprisingly easy to pull off once you understand the
fundamental techniques. In this class with Chef-Instructor
Melanie Cecilio, you will make paella and other traditional
rice dishes of Spain by learning the techniques, types of
rice, the pan, the importance of stock, and more. On the
menu: Traditional Paella Valenciana (rabbit, chicken, fava
beans, snails, and saffron); Arroz a la Marinera (shrimp,
crab, and mussels); Arroz con Negre (cuttlefish inksimmered rice with squid); Arroz al Horno (baked with
smoked pork chops, morcilla sausage, chickpeas, and
garlic in an earthenware pot); and Arroz con Verdura
(artichokes, eggplant, butter beans, fava beans, tomato,
and mushrooms). You will also sip Sangria and sample
Idiazabal Cheese with Membrillo before we get the paella
party started!
Tamales, Tequila, and Other Favorites
from Mexico
Ann Rossi
$115 F 1 session
Join Chef-Instructor Ann Rossi for a menu of fun and
classic dishes from south of the border. In addition to
making a trio of festive, versatile tamales, you’ll learn to
work with the most traditional ingredients—including
tequila!—to create a collection of party foods
extraordinaire. Influenced by Mexico's abundant sea, land,
field, and dairy resources, you'll prepare a splendid menu:
Asian Dumplings
Wai Hon Chu
$120 F 1 session
Dumplings are an endearing part of Chinese cuisine, and
equally as popular throughout the rest of Asia. They are
deliciously hearty and make use of just about any
ingredient. An inexhaustible variety of dumplings is found
in street stalls and restaurants, many of which can be
adapted easily for the home. Led by Wai Chu, co-author of
"The Dumpling: A Seasonal Guide," you will explore the
world of dim sum, dumplings, rice balls, potstickers, and
steam buns. On your menu: Pork and Shrimp Shao Mai;
Wontons in Red Chile Oil; Kimchee Mandoo; Thai Banana
and Rice Packages; Chicken and Mushroom Steamed
Buns; and Sweet Rice Balls.
Mamie Nishide
$115 F 1 session
In this sushi-making class for first-timers, Japanese native
and culinary educator Mamie Nishide will discuss
traditional ingredients and teach you the skills you’ll need
to prepare classic sushi at a relaxed pace. You will start by
making perfect sushi rice, preparing the fish and
vegetables, and learning to use bamboo mats to roll sushi.
You will focus on Maki-Zushi (regular rolls) and Temaki-
Zushi (hand rolls), as you make: California Rolls; Spicy
Tuna Rolls; and multiple types of Hand Rolls, all using
authentic ingredients.
Sichuan Spice
Diana Kuan
$115 F 1 session
Sichuan Wontons; Cucumber Salad; Dry-Fried Green
Beans; Kung Pao Chicken; Mapo Tofu; Pork and Spinach
Dumplings; Braised Beef with Daikon Radish; FishFragrant Eggplant; and Twice-Cooked Pork.
Taking Out Chinese
Melanie Cecilio
$115 F 1 session
Vegetable Pot Stickers; Turnip Cakes; Spring Rolls; Spare
Ribs; Hoisin Meatballs; Pork Steamed Buns; Egg Tarts;
and Coconut Jelly; and enjoy these with Chinese tea.
Many of Sichuan Province's signature
dishes incorporate one key ingredient:
Sichuan peppercorn. Learn how to use
this backbone of Sichuan cooking in
stir-fries, braises, salads, and even
steamed dishes. Chinese-food expert
Diana Kuan, a New York-based writer
and creator of the Chinese food blog
AppetiteforChina.com, will teach you
mouth-tingling recipes that include:
Caribbean Shrimp and Pigeon Pea Asopao (stew);
Vegetarian Paella; Creamy Bahia Crab, Coconut, and Piri
Piri Stew; Carbonada Argentina (Winter Meat and Fruit
Stew); Perfect White Rice; Watercress, Jicama, and
Tangerine Salad with Cilantro-Lime Vinaigrette; and for
dessert, Coffee Flan with a Tequila Splash.
Paella 101
Sitting down to an assortment of dim sum in a bustling
restaurant is the culmination of a weekend stroll through
Chinatown. It's never easy to choose from the myriad of
delicacies that pass by the table, or to not try just one more
thing. In this class, you will learn to prepare a variety of
popular dim sum dishes, to impress family and friends with
a feast of your own. You will make: Shrimp Shao Mai; Fried
Beginner Sushi Bar
A Cinco de Mayo Mexican Celebration
Hearty Latin Meals
Denisse Oller
$115 F 1 session
Dim Sum
$115 F 1 session
Diana Kuan
$115 F 1 session
In "The Chinese Takeout Cookbook", culinary instructor,
ICE alum, and author Diana Kuan shows how to recreate
your favorite takeout dishes at home with simple
techniques and all-natural ingredients. In this class, filled
with tips and stories, we'll explore an array of dishes while
celebrating the rich history of Chinese food in America.
Recipes you will make and devour include: Pork and
Shrimp Eggrolls; Cashew Chicken; Sweet and Sour Pork
Egg Drop Soup; Cold Sesame Noodles; Beef with Broccoli;
Sweet Chile Shrimp; and Pineapple Fried Rice.
Slurping Japanese Noodles
Mamie Nishide
$115 F 1 session
Vegetarian Chinese Dishes
Diana Kuan
$115 F 1 session
Chinese cuisine offers a nearly infinite selection of
vegetarian dishes. Join Diana Kuan, Chinese-food expert
and author of the blog AppetiteForChina.com, to discover
some of her favorites, including: Buddha's Delight; Cold
Sesame Noodles; Scallion Pancakes; Marbled Tea Eggs;
Mala Tofu (the vegetarian version of Mapo Tofu);
Vegetarian Dumplings; Egg-Drop Tomato Soup; Sesame
Baby Bok Choy; and Chinese Almond Cookies.
Hong Kong Street Hawker Food
Japanese people love noodles; they eat them for lunch,
dinner, snacktime, and after drinks. Udon, wasoba, somen,
and kuzu are only a few of the many types of noodles found
in Japanese kitchens, made with different types of flours. In
this class, Japanese native and chef Mamie Nishide will
introduce you to handmade and storebought noodles
cooked with traditional styles and flavors. You will make
Zarusoba (cold buckwheat noodles and wasabi dipping
sauce); Tempura Udon (udon noodles topped with
tempura and served with hot soup); Kare Udon (udon
noodles in curry-flavored broth); Hiyashi Chuka Soba
(cold chuka noodles topped with julienned vegetables, egg
pancakes, and chicken served with a citrus soy soup);
Ramen (cuka noodles topped with roasted pork and
vegetables in hot broth); and Kudu Kiri (dessert noodles:
cold kudu noodles served with yuzu syrup).
Wai Hon Chu
$115 F 1 session
Street hawkers in Hong Kong (known as dai pai dong) offer
up an array of traditional Cantonese fare that is
inexpensive, convenient, and satisfying. Sadly, as the city
continues to modernize and more food choices become
available, only a few of them remain. On this night, Wai
Hon Chu, co-author of "The Dumpling: A Seasonal Guide,"
turns back the clock and shows you how to recreate some of
these street-food favorites from his childhood. Dishes
include Pork and Garlic Chive Potstickers; Hong Kong
Style Egg Noodles with Homemade Roast Pork; Stir-Fried
Choy Sum with Garlic; Hakka-Style Stuffed Tofu; "ClayPot" Rice with Chicken and Chinese Sausage; Stewed
Daikon with Fish Balls; Squid and Onion Curry; and
Scallion Pancakes.
26
IN A NUTSHELL
Asian Dumplings, Noodles, and Buns
Anthony Ricco
$120 F 1 session
Dive into some of the tastiest and most distinctive components of Korean, Japanese, and Chinese
cuisine: buns, dumplings, and ramen. In this pan-Asian feast with Jean-Georges and Spice
Market veteran Chef Anthony Ricco, you'll make umami-packed packets of pork, chicken,
shrimp, and more, each with Chef Anthony's signature dipping sauces. There's even a dessert
bun! Your menu includes, but is not limited to: Red Miso Ramen with Crispy Herbs and Chile;
Pork Belly Steamed Buns with Crispy Parsnips and Chives; Crispy Shrimp Steamed Buns with Korean Chile Sauce;
Minced Pork and Chive Dumplings with Aromatic Soy Sauce; Spicy Fried Chicken Steamed Buns with Sweet Soy and
Cardamom Sauce; and Crispy Apple Boa Buns with Thai Tea Whipped Cream.
Sushi Basics
Sabrina Sexton
$115 F 1 session
When you've spent as much of your life around seafood as
lead instructor Sabrina Sexton, you come to appreciate the
seemingly simple (but in fact deeply nuanced) preparation
and taste of perfectly sliced and formed sushi. Focus on the
basics of making maki (rolls) and nigiri (pieces) together,
and learn about the history of every element that goes into
this ancient cuisine. We will prepare and dine on: Sushi
Rice; Pickled Ginger; Hosomaki, Various Maki (Futomaki,
Inside-Out Rolls, and Hand Rolls); and Nigiri. Fillings and
toppings will include: Cucumber; California (Crab and
Avocado); Sake (Salmon); Saba (Mackerel); Hamachi
(Yellowtail); Tai (Red Snapper); and Unagi (Eel).
Creative Chinese Vegetarian Cooking
Wai Hon Chu
$115 F 1 session
This class takes a fresh look at the
remarkable flavors and versatility of
Chinese vegetarian cooking. With just a
few of the healthier ingredients from the
Asian pantry, you can easily create a huge
variety of homestyle vegetarian dishes.
First, we’ll look at some ingredients and
equipment (steamers, woks, spiders)
commonly found in the Chinese kitchen.
Next, we’ll learn the essentials of healthfriendly Asian cooking techniques like stir-frying,
steaming, and stewing. We'll then prepare a variety of
recipes that are simple and impressively delicious,
including: Steamed Shiitake and Cabbage Dumplings;
Bean Curd Rolls with "Vegetarian Duck" Stuffed with
Dried Shiitake Mushrooms and Bamboo Shoots; Stewed
Daikon with Chinese Five-Spice Blend; Stir-Fried Mung
Bean Vermicelli with Bell Peppers; Fresh Wild Mushrooms
and Silken Tofu in Black Bean Sauce with Baby Bok Choy;
Steamed Jasmine Rice; and Sweet Potato Rice Balls in
Sweetened Coconut Soup.
Street Food from Japan
Mamie Nishide
$115 F 1 session
Street food is present in most cultures—
often providing tourists with a cheap
way to taste a large variety of dishes in a
short period of time, and natives with
compact plates for a complete meal or a
snack. Japan is no exception: Its
residents love eating small, savory
snacks in between meals or late at night
when out. Join Japanese Chef Mamie
Nishide for an evening spent making
some of those favorite snacks, such as: Okonimiyaki (fried
batter cake with savory toppings); Takoyaki (octopus
dumplings); Yakitori (skewers); Gyoza (pan-fried
dumplings); Onigiri (handmade rice balls); Kelp; Dried
Shiitake Mushroom and Bonito Dashi; Gomoku Yakisoba
(crispy noodles); and Korokke (deep-fried croquettes).
Cooking and Baking
with Nuts and Seeds
The only cookbook of its kind, “In a Nutshell” is a complete guide to cooking and baking with nuts
and seeds. After working for years as instructors at the Institute of Culinary Education, Cara
Tannenbaum and Andrea Tutunjian deliver the essential cookbook for Mother Nature’s most versatile
and nutritious ingredients.
In a Nutshell: Noodles and Nuts
In a Nutshell: Meatless Main Dishes
Cara Tannenbaum
Thursday, February 26, 6-10:30pm
$120 F 1 session
Cara Tannenbaum
$130 F 1 session
From the remarkable nut-filled pestos of Italy to the
creamy coconut sauces enveloping rice vermicelli in Asia,
nuts and noodles go happily hand in hand. Nuts and
seeds of every variety can add a stunning new component
to your dishes that puts any pasta over the top! ChefInstructor Cara Tannenbaum leads you on a culinary
adventure around the world, including: Hungarian
Poppy Egg Noodles; Chilled Spicy Peanut Noodles;
Fettuccine with Shrimp, Leeks, and Almonds; Cashew
and Coconut Rice Vermicelli; Creamy Potato Ravioli
with Walnuts; Almond Crusted Macaroni and Cheese;
Southern Italian Spaghetti with Pine Nuts; and plenty of
unbelievable Pestos!
In a Nutshell: Cookies
Cara Tannenbaum
$120 F 1 session
Nuts give a cookies a distinctive crumble, a unique spin,
and a delectable snap. Be they prepped, chilled, sliced,
dropped, rolled, or twice-baked, nuts complement
everything sweet and crunchy in a fantastic way. Along
with Cara Tannenbaum, coauthor of "In a Nutshell:
Cooking and Baking with Nuts and Seeds," we will make,
taste, and bring home plenty of: Pistachio Lemon
Squares; White Chocolate Salted Macadamia Nut
Cookies; Benne (sesame seed) Wafers; Chocolate
Pumpkin Seed Crinkles; Lemon Poppy Seed Cookies;
Pecan Sandies; Walnut-Filled Rugelach; and NutStudded Shortbread.
The powerful nutritional properties of nuts and seeds are
deliciously showcased in these amazing meatless main
dishes. They provide protein, unique textures, and rich,
satisfying flavors. Cara Tannenbaum will teach you this
menu, starring: Red Lentil and Cashew Sliders with
Sesame Kohlrabi Slaw; Savory Brown Rice Walnut
Cake; Stuffed Kale with Almond, Quinoa, and currant
Filling; Vegetable Crumble with Crunchy Hazelnut
Topping; Vegan Black Bean and Pecan Tostada Stack;
Meatless Cassoulet with Walnut Dumplings; Eggplant
Lasagne with Hazelnut Parsley Pesto; and Chestnut and
Apple Quiche.
In a Nutshell: Nut Butters and Milks
Cara Tannenbaum
$120 F 1 session
Perhaps we're riding a popular nut-ritional trend, but we
have truly come to love making our own nut butters and
nut milks. Although we still happily rely on the
commercial variety from time to time, we will teach you
to make fresh nut butters and milks in the class, and how
to use them in both sweet and savory ways. We will start
by making: Almond Butter; Cashew Butter; Peanut
Butter; and Almond Milk from scratch. We will also
utilize commercially available almond milk and coconut
milk as we make unbelievable savory dishes that include:
Keema Matar with Cashew Butter; Bisteeya with
Almond Butter; and West African Mafa with Peanut
Butter. For dessert: Almond Quinoa Pudding with Fresh
Berries; Almond Crumble Coffee Cake; Coconut Custard
Tart; and Peanut Fudge Brownies.
KEY INGREDIENT
Bites with Blue Cheese Sauce; Cauliflower Salad Pizza
(salad pizza with arugula, olives, mozzarella, avocado,
and balsamic glaze); Creamy Cauliflower Soup with
Truffled Croutons and Shiitake Mushrooms; Homemade
Tagliatelle with Pancetta and Roasted Cauliflower;
Scallops with Cauliflower Purée and Caramelized Grapes
with Sauvignon Blanc Reduction; Cauliflower Steak "Au
Poivre" with Pommes Frites; Whole Roasted and Brined
Spicy Cauliflower; and Cauliflower Chickpea and Kale
Curry.
WHOLE GRAINS: Key Ingredient
MUSHROOMS: Key Ingredient
Tuesday, January 6, 10am-2:30pm
or Sunday, January 11, 10am-2:30pm
or Wednesday, March 4, 6-10:30pm
$115 F 1 session
With such a wide variety of flavors and textures among
them, mushrooms could be part of just about every
dinner, serving as side, filling, or meat substitute in a main
dish. Whether you are a lifelong mycophile unafraid of
foraging for your own mushrooms or an amateur who
prefers to purchase clearly labeled mushrooms out of a
basket, you will leave this class with a repertoire of recipes
for mushrooms such as portobello, chanterelle, morels,
shiitake, hen-of-the-woods (maitake), and many more.
On your menu: Roasted Hen of the Woods with Poached
Egg and Asparagus; Portobello Mushrooms Fries with a
Roasted Garlic Aïoli; Miso-Udon Soup with Steamed
Black Cod, Shiitakes, and Straw Mushrooms; FontinaStuffed Veal Scallopine with Wild Mushroom Sauce;
Creamy Polenta and Roasted Cipollini Onions; Penne
with Sun-Dried Tomatoes and Chanterelles; PorciniCrusted Roast Artic Char with Brown Butter Sauce,
Brussels Sprouts, Oyster Mushrooms, and Caramelized
Shallots; and Champagne, Raspberry, and Chocolate
Spice Truffles.
CAULIFLOWER: Key Ingredient
$115 F 1 session
Appearing in the cuisine of nearly every continent,
cauliflower is one of the most versatile vegetables you can
work with. It stars in dishes from Asian and Indian to
Italian and French. We will applaud the diversity of this
humble yet nutritious brassica and learn quite a few
techniques in the process, emerging with soups,
appetizers, pastas, pizzas, curries, and more for just about
any occasion. We'll be cooking up: Buffalo Cauliflower
ice.edu/MainCourse
$115 F 1 session
Do you have whole grains lurking in your cabinet that
you're not sure how to prepare? Do you want to add more
whole grains to your diet? Or perhaps you're just looking
to retire your standard whole-grain dishes and replace
them with new and improved versions. This class will
provide you with the fundamentals, recipes, and
inspiration for how to bring whole grains to life. You will
work with a variety grains to prepare a menu of: Spinach
and Artichoke Whole Wheat Pizza; Portobello
Mushrooms Stuffed with Barley and Sun-Dried
Tomatoes; Sesame-Crusted Asian Tofu with Garlic Fried
Wild Rice; Beet and Goat Cheese Farro Risotto; Pozole
(Mexican Hominy Soup); Wheat Berry Salad; SpeltRicotta Crepes; Bulgur and Black Bean Veggie Burger;
and Whole Wheat Chocolate Chip Cookies.
SPICE BLENDS: Key Ingredient
or Tuesday, March 10, 10am-2:30pm
$115 F 1 session
Do you have a spice blend in your cabinet that you picked
up on vacation, but you're not sure how to use? If you're
one of those people, or a cook who would like to
incorporate spice blends into your culinary repertoire,
then come to ICE for this educational class. We'll travel
around the globe as you learn to create spice blends like:
Indian Masala; Latin Adobo; Jamaican Jerk Seasoning;
Middle Eastern Za'atar; Pickling Spices; Herbes de
Provence; Moroccan Ras al Hanout; and savory rubs for
good old American 'cue. You will then use these aromatic
spice blends to prepare: Quick Dill Pickles; Vegetables
Provençal; Chicken Adobo; Jerk Pork; Smoked Trout;
Cauliflower Chickpea Curry; Grilled Beef with a Savory
Coffee Dry Rub; Spice Cake, and a Spice-Rimmed Tequila
Sunrise Cocktail.
OLIVE OIL: Key Ingredient
$115 F 1 session
Olive oil is undeniably in contention for the title of most
useful and indispensable ingredient in the pantry. Native
to the Mediterranean, this liquid gold is used in both
savory and sweet applications, but not all olive oils are
equal. In this class you will learn to differentiate which are
appropriate for cooking, for baking, for dressings, and as
finishing oils. In addition, you will be led through a
comparative tasting of Spanish, French, Italian and Greek
oils. Your menu will include: Bagna Cauda (Hot Olive Oil
Dip for Crudités); Tapenade; Carciofi alla Giudia with
Olive Oil Aioli (Roman Jewish Fried Artichokes with
Garlic Mayonnaise); Gambas al Ajillo (Spicy Spanish
Tapas); Whole Roasted Cauliflower with Olive Oil and
Capers; Olive Oil Oven-Poached Swordfish; Potatoes
Roasted with Olive Oil and Bay Leaves; Lemon and Olive
Oil Focaccia; and Orange-Scented Olive Oil Cake.
GARLIC: Key Ingredient
Sunday, January 18,10am-2pm
or Saturday, March 7, 6-10pm
$115 F 1 session
Garlic gives dishes around the world a pungent oomph
that drives people wild in mouthwatering anticipation. In
this class you'll transform the "stinking rose" into many
pungently popular recipes. From head to clove, you'll
make: Skordalia (garlicky Greek potato dip); Truffled
White Bean Bruschetta; James Beard’s Roasted Chicken
with 40 Garlic Cloves; Linguini alla Vongole (linguini
with clam sauce); Gai Yang (Thai-style grilled chicken
with garlic, pepper, and coriander); Grilled Skirt Steak
with Chimichurri Sauce (charred steak with Argentine
steak sauce); Chao Doujiao (Chinese-style green beans
fried with garlic); Yuca con Mojo (cassava in a tangy garlic
sauce); Roasted Garlic; and Garlic Bread.
FRESH HERBS: Key Ingredient
Monday, January 19. 6-10:30pm
$115 F 1 session
Time to give those dried and dehydrated herbs in your
spice rack a rest and familiarize yourself with those same
seasonings straight from the soil. In this class you'll learn
how to feature the flavors of fresh herbs in everything
from cocktails to condiments to dessert. On your menu:
Salsa Verde Cruda (Uncooked Green Salsa with
Cilantro); Herbed Chevre (Homemade Goat Cheese with
Rosemary, Marjoram, Thyme, Olive Oil, and Lemon
Zest); Quick Dill Pickles; Herb Tempura with Dipping
Sauce; Herb-Marinated Olives; Bibb Lettuce Salad with
Green Goddess Dressing; Soupe au Pistou (Provencal
Vegetable Soup with Basil); Pasta with Parsley-Walnut
Pesto; Fresh Herb Spaetzle with Sage Butter; Porchetta
(Slow-Roasted Garlicky Herb-Stuffed Pork Loin);
Roasted Whole Fish Stuffed with Fresh Herbs and
Wrapped in Pancetta; Basil Sorbet; and a Mint Julep
Cocktail.
ROOT VEGETABLES: Key Ingredient
$115 F 1 session
Sturdy yet sweet, root vegetables are among the most
versatile ingredients to keep in one's kitchen. They can be
roasted, braised, grated, deep fried, pureed, pickled, and
so much more, to play off the rich diversity of their texture
and flavor depending on the cooking process. In this class,
you will learn recipes that make use of common and less
so root vegetables, with a menu that includes Potato-
Celeriac Gratin; Leek and Celery Root Soup; Beetroot
Salad with Horseradish; Vietnamese Banh Mi
Sandwiches with Carrot and Daikon Pickles;
Horseradish-Glazed Short Ribs with Root Vegetable
Mash; Braised Duck Legs with Stewed Rutabagas; Fried
Lotus Root Chips; Crunchy Parmesan Parsnip Sticks;
Moroccan Root Vegetable Tagine with Sweet Potatoes,
Carrots, Turnips, and Spice-Roasted Chickpeas; Roasted
Parsnips, Turnips and Rutabagas with Chile-Spiced
Honey Glaze; and Beet-Carrot Cake.
BUTTER: Key Ingredient
$115 F 1 session
Whether spread on fresh-out-of-the-oven rolls or melted
into a piping hot baked potato, a little pat of butter is pure
pleasure. But this churned cream's starring role shouldn't
be limited to a topper. In this class, butter is as it should
be: front and center. You'll learn the versatility of butter in
techniques such as poaching, and how to create the
perfect butter-centric, classic French sauces. In addition,
you'll prepare a variety of flavored compound butters that
will be welcome additions to fish and meats. Join us for a
butterriffic menu of: Wild Rice Pilaf with Spiced
Ethiopian Butter; Sautéed Skate a la Grenobloise (brown
butter, capers, lemon, parsley); Truffle Butter Roasted
Chicken; Pan-Seared Steak with Beurre Maitre d'Hôtel
Butter; Grilled Oysters with Bacon Butter; Brown Bread
with Butter, Radishes, Coarse Salt; Creamy Cauliflower
Soup with Butter-Poached Sea Scallops; Roasted
Artichokes with a Citrus Beurre Blanc; Butterscotch Pot
de Crème; and Brown Butter Ice Cream with Salted
Caramel Sauce.
THE ESSENTIAL CUISINES SERIES
Essentials of TUSCAN COOKING
or Thursday, January 29, 6-10:30pm
or Wednesday, March 25, 10am-2:30pm
or Wednesday, May 6, 10am-2:30pm
$120 F 1 session
The simple yet refined flavors of Tuscan cooking are
world-famous, and with good reason. Whether the
product of one of Florence's great restaurants or the
simple dishes from a country kitchen, the integrity of
Tuscan cooking has won applause for centuries. Learn
some of the secrets of this venerable cuisine as you make
and enjoy: Bellinis (sparkling wine and peach juice
cocktails); Risotto with Porcini Mushrooms; Pear and
Fennel Salad; Crostini with Roasted Eggplant; Tuscan
Chicken with White Beans; Pork Chops with Olives and
Fennel Seeds; Florentine Porterhouse Steak; Cippolline
Agro Dolce; Oranges in Marsala Glaze; and Almond and
Anise Biscotti with Vin Santo.
Essentials of TUSCAN COOKING II
or Wednesday, January 21, 6-10:30pm
$120 F 1 session
Tuscany's idyllic countryside, artistic treasures and
fragrant, rustic cuisine make it one of Italy's most
idealized regions. Celebrate Tuscany by cooking dishes
that highlight hearty wild boar and rabbit, homey beans,
rich polenta and classic bread-and-tomato salad—all
washed down with world-famous Chianti. Take your taste
buds on a journey and let the fresh ingredients and pure
regional flavors transport you, with specialties including:
White Bean Bruschetta; Pappardelle with Wild Boar
Ragù; Burro e Salvia (butternut squash ravioli with sage
butter); Panzanella; Carciofi con Piselli (artichoke with
peas and prosciutto); Polenta with Wild Mushrooms;
Braised Monkfish "Osso Buco"; Stewed Rabbit with
Olives and Rosemary; and Tiramisu. You'll get to
experience all of these dishes with glasses of Limoncello
and Chianti.
Essentials of SICILIAN COOKING
Giovanna Bellia Lamarca
$115 F 1 session
Sicily, the largest island of the Mediterranean Sea, boasts
one of the oldest culinary traditions of Europe, rich with
Greek and Arabic influences. It is based on the bounty of
this fertile island, the high quality and freshness of
ingredients in season, and easy-to-master techniques.
Giovanna Bellia La Marca was born in Sicily, and is the
author of "Sicilian Feasts" (Hippocrene Books). Join her
for an evening of enchanting foods, glorious wines (such
as Corvo and Nero D’Avola), and wonderful stories. You
will make: Pane e Companatico (seasoned bread and fried
black olives); Crostini with Fresh Tuna and Onions;
Scaccia di Spinaci (savory pie with spinach, raisins, and
walnuts); Penne with Cauliflower and Pine Nuts;
Caponata; Lemon Chicken and Sausage in Wine; and
Cassata Siciliana.
Essentials of
EMILIA-ROMAGNA COOKING
$115 F 1 session
Emilia-Romagna, which stretches between the Adriatic
coast, northern Tuscany, and the Po Valley, is one of the
most prolific agriculture regions of Italy. It is known for its
homemade pasta, chestnuts, balsamic vinegar, Parma
ham, and Parmigiano-Reggiano, among a wealth of other
products. While enjoying local wines such as Sangiovese
and Barbera, you will learn to make traditional dishes that
include: Beef Carpaccio with Balsamic Vinegar; Brodetto
(fish soup); Maccheroncini al Prosciutto (tagliatelle with
ham); Piadina (traditional bread folded over cheese and
greens); Cotechino con Lenticchie (sausage with lentils);
Stufato d’Agnello (lamb stew); Polenta with Mushroom
Ragu; Sautéed Spinach with Butter and Parmesan; and
Castagnaccio (chestnut cake).
Essentials of PROVENÇAL COOKING
or Monday, April 27, 10am-2:30pm
$115 F 1 session
Provence is a gastronomic paradise where French
techniques meet Mediterranean elements like garlic, basil,
olives, lavender, and honey. Throughout this enchanting
evening, you will learn essential techniques to make
simple and aromatic dishes that burst with flavor. On your
menu will be: Pastis; Tapenade (olive spread on rustic
bread); Brandade de Morue à l’Aïoli (dried cod with aioli);
Soupe au Pistou (bean soup with cheese and basil-garlic
dressing); Daube de Boeuf (beef simmered in red wine);
Tian d’Aubergines et Courgettes (eggplant and zucchini
crustless tart); Carré d’Agneau Rôti aux Herbes de
Provence (roast lamb with herbes de provence); Fenouil à
la Provençale (braised fennel with tomatoes and garlic);
and Dried Fruit and Honey Compote. You will consume
your feast with chilled Rosé.
Essentials of BURGUNDIAN COOKING
or Sunday, April 19, 10am-2:30pm
$115 F1 session
Burgundy is known for its earthy, comforting cooking and
spectacular wines. Many of the most famous French
dishes hail from this region, as do some of the world’s
greatest chefs. Learn recipes for the region’s greatest hits,
plus taste a selection of the spectacular local wines and
cheeses. You’ll make and enjoy: Kir Cocktails; Gougères
(warm cheese puffs); Warm Goat Cheese Salad; Escargots
au Chablis; Gratin of Potatoes with Bacon and Cream;
Cheese and Apple Tart; Beef Bourguignon; Coq au Vin;
and Gâteau au Chocolat avec Coulis de Framboise.
Essentials of
MIDDLE EASTERN COOKING
or Saturday, may 30, 6-10:30pm
$115 F 1 session
Though there are vast areas of arid landscape, the Middle
East is a fertile spot on the culinary map. Over the years,
various empires have ruled the region's countries, leaving
their imprint on the colorful, aromatic, and diverse
flavors. Recipes are dominated by spice blends, in-season
vegetables and fruits, grains, olives and olive oil, nuts,
herbs, and pickled and preserved foods. From Beruit, the
"Paris of the Middle East,” to Jerusalem, considered the
oldest city in the world, you will get a taste of the
incredible culinary heritage with a magnificent menu of:
Za'atar (herb blend); Hummus; Tabbouleh; Falafel; Baba
Ghanoush; Labeneh (thick yogurt spread); Matbucha
(Tomato-Roasted Pepper Salad); Muhammara (Hot
Pepper Dip); Fattoush (Pita Bread Salad with Tomatoes
and Cucumber); Israeli Couscous; Kibbeh (Bulgar-Meat
Croquettes); Shawarma; Lavash (Flat Bread with Sesame
and Poppy Seeds); Halvah; and Baklava; while sipping
Arak (aniseed liqueur).
Essentials of MOROCCAN COOKING
or Thursday, April 2, 10am-2:30pm
$115 F 1 session
The history, culture, and geography of Morocco are all
richly evocative. It is easy to imagine oneself sipping mint
tea while sitting on a terrace in Casablanca or Marrakech,
or hiking the Atlas Mountains. The cuisine of Morocco
reflects its Berber, Mediterranean, African, and European
influences, with a generous use of powerful spices. In this
class, you will make some of the most acclaimed dishes of
the Moroccan repertoire, including: Couscous aux Sept
Légumes (seven-vegetable couscous); B'stilla (sweet and
savory squab pie); Kefta; Harira; Chicken Tagine with
Preserved Lemons and Olives; Lamb Tagine with Prunes
and Almonds; Roasted Pepper and Tomato Salad; Carrot
Salad with Lemon-Garlic Dressing; Beet Salad with Rose
Water; Harissa; Moroccan Bread; and Mint Tea.
Essentials of
MEDITERRANEAN COOKING
$115 F 1 session
Seafood, vegetables, whole grains, herbs, and olive oil are
among the ingredients most associated with countries
bordering the Mediterranean Sea. They make for flavorful
dishes that trigger memories of sunbathed vacations and
leisurely meals. This class focuses on the cuisines of
Southern France, Eastern Spain, Italy, and Greece, whose
coasts abut the Mediterranean. You will cook your way
through a menu that includes: Herb-and-Cheese-Stuffed
Piquillo Peppers; Yemistes (baked rice-stuffed tomatoes
and peppers); Salade Niçoise; Moussaka; Ratatouille;
Seafood Paella; Grilled Whole Fish with Capers, Olives,
and Tomatoes; Grilled Vegetables in Romesco Sauce; and
Greek Yogurt Panna Cotta with Dried Apricots and
Honey. To start the feast, you will enjoy a glass of Pastis.
Essentials of BASQUE COOKING
$115 F 1 session
The Basque Country, the region in northwestern Spain
that borders France, has long been visited by gastronomes
from around the world, but perhaps never more than in
recent years. Cities like Bilbao and San Sebastian are
home to the most experimental and the most traditional of
Spanish chefs, who equally dazzle with preparations that
highlight the ingredients of the area, including plentiful
seafood and delectable ham. In this class, you will learn
how to make specialties of the region, including Pintxos
(Basque tapas) like Baked Figs in Bayonne Ham,
Txipirones en su Tinta, Basque Cod Croquettes, and
Piquillo Peppers stuffed with Brandade; Porrusalda (leek
and potato soup); Ttoro (savory fish stew); Bacalao al PilPil (salt cod with chile peppers); Piperrada (onion,
pepper, and tomato sauté); and Gâteau Basque (almond
flour cake with pastry cream filling). You will also taste the
acclaimed cheese of the region: Idiazabal.
Essentials of PERUVIAN COOKING
$125 F 1 session
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Essentials of THAI COOKING II
$120 F 1 session
The cuisine of Thailand varies widely from region to
region, equally influenced by geography and culture.
Coconut, lime, ginger, lemongrass, chiles, and fish sauce
figure prominently in the Thai repertoire, appearing in
rice, noodle, meat, and seafood preparations. This class
focuses on the curries that make this Asian cuisine so
popular, which you will cook along with other appetizers
and side dishes. On the menu: Chicken, Coconut, and
Galangal Soup; Spring Rolls with Pork Filling; Glass
Noodle Stir-Fry; Shrimp with Cilantro and Chiles; Yellow
Chicken Curry; Vegetarian Panang Curry; Beef
Massaman Curry; Coconut Jasmine Rice; and Deep-Fried
Bananas.
Essentials of CHINESE COOKING
$115 F 1 session
One of the world's oldest cultures, China has a complex
cuisine to match, with a range of regional dishes often not
found anywhere outside of the country. Some techniques,
ingredients, and dishes are similar throughout all of
China, however; this essentials class focuses on those, to
give you a well-rounded overview of Chinese food and
culinary culture. From stir-frying and braising to
steaming and red cooking, you will learn to use traditional
Chinese techniques to make a menu that includes Hot and
Sour Soup; Pan-Fried Dumplings; Steamed Whole Fish
with Soy and Ginger; Scallion Pancakes; Yangzhou Fried
Rice; Red-Cooked Pork; Dan Dan Noodles; Chinese
Broccoli with Oyster Sauce; and Sweet Red Bean Soup.
You will enjoy those with Chinese beer.
Essentials of JAPANESE COOKING
From its coastal plains to its high plateaus in the Andes,
the geography of Peru shapes its cuisine just as much as its
incredibly diverse heritage does. Meat, which is often
grilled or stewed, and seafood are equally plentiful. Its
Inca past, its time as a Spanish colony, and modern
influences such as that of Japanese immigration are
reflected in a variety of dishes. You will learn more about
those as you make Cebiche de Pescado/Cebiche
Mixto/Cebiche Tiradito (a trio of cebiches: fish, shellfish,
and sashimi-style); Aji de Gallina (chili chicken); Parrilla
de Mariscos (mixed grilled seafood); Humitas Verdes
Peruanas (green tamales with pork and cilantro); Papas a
la Huancaina (potatoes with cheese and chile sauce);
Solterito (lima bean salad); Picarones (honeyed squash
fritters); and Pisco Sour.
Essentials of VIETNAMESE COOKING
$115 F 1 session
Thursday, January 15, 10am-2:30pm
or Sunday, June 7, 6-10:30pm
$115 F 1 session
Japanese cuisine is a sophisticated affair, where the
aesthetics of the final dish are as important as its taste.
Sushi, tempura, and shabu-shabu are among its most
common exports, but only offer a small glimpse at the
richness and variety of dishes found throughout the
country. This class will offer you an overview of the foods
of Japan, along with a discussion of ingredients and
equipment. You will make: Ramen; Cold Soba Noodles
with Dipping Sauce; Miso Soup; Sushi Maki Rolls; Beef
Negimaki; Pork Katsudon; Shrimp and Vegetable
Tempura; Edamame; Quick Turnip Pickles; and Steamed
Dumplings with Sweet Azuki Paste and Sesame Seeds.
You'll enjoy all of these dishes while sipping green tea,
Japanese beer, and sake.
Essentials of KOREAN COOKING
Blending East Asia with Southeast Asia and a touch of the
West, Vietnamese food captivates through its refreshing
flavors, varied textures, and vibrant colors. In this class,
developed especially for ICE by Andrea Nguyen, author of
the award-nominated "Into the Vietnamese Kitchen:
Treasured Foodways, Modern Flavors,” you will explore
the fundamental techniques and ingredients behind some
of Vietnam’s treasured dishes, including: Sup Mang Tay
Cua (fresh asparagus and crab soup); Goi Dua Chuot
(cucumber and shrimp salad); Goi Cuon (salad rolls with
spicy garlic hoisin sauce); Banh Mi (baguette sandwiches);
Tom Kho (shrimp simmered in caramel sauce); Ga Xao
Xa Ot (chicken stir-fried with lemongrass and chile); and
Che Chuoi (banana, tapioca pearl, and coconut sweet
soup).
Essentials of THAI COOKING
or Thursday, January 29, 6-10:30pm
$120 F 1 session
$115 F1 session
From kimchi to bibimbap—the classic rice preparation
topped by a myriad of ingredients—the signature dishes of
Korea have seduced America with their intoxicating
flavors. Soups and stews are popular, as are the vegetables,
tofu, meat, and seafood that all feature in main dishes as
well as in banchan, the Korean assortment of side dishes
that appear in most traditional meals. You will learn to
make: Sigeumchi Kongnamul Doenjang Guk (miso soup
with spinach and bean sprouts); Mandu (dumplings); Dak
Gangjung (hot chicken wings); Haemul Pa Jeon (seafood
and green onion pancakes); Sokalbi Gui (barbecued beef
short ribs); Bulgogi (grilled seasoned sliced beef);
Bibimbap (seasoned vegetable rice bowl); Haetgamja
Jorim (new potatoes with roasted sesame seeds);
Assorted Banchan, including Quick Kimchi; and Soju
(cucumber-infused distilled liquor).
Essentials of INDIAN COOKING
or Monday, April 6, 10am-2:30pm
$115 F 1 session
Explore the unique ingredients, simple techniques and
sometimes fiery recipes of Thai cooking, one of the most
distinctive of Southeast Asia. You’ll learn to cook
authentic versions of some of the country’s most popular
recipes, then sit down to enjoy them with regional beers
(the drink of choice) and wines. You’ll make: Hot-and-
Sour Prawn Soup; Summer Rolls; Chicken Satay; Green
Papaya Salad; Green Thai Curry with Chicken; Pad Thai;
Steamed Fish with Tamarind Sauce; Sticky Rice with
Mango; and Tapioca Pudding with Coconut.
From the Portuguese-influenced cuisine of Goa to the
wonderful sweets of Bengal, Indian cuisine has multiple
regional variations, but is generally characterized by
perfect spice and flavor combinations. You will learn to
identify these spices, along with shopping and storing tips,
and will make ghee, the clarified butter that is key to
Indian cooking, and two kinds of masala spice blends.
Your menu will consist of: Pakora; Dal; Green Coriander
Chutney; Saag Paneer; Roghan Josh; Chicken Tikka
Masala; Pulao (rice pilaf); Whole-Wheat Chapatti or
Poori; and Mango Lassi. You will enjoy those with Indian
beer.
28
FOREIGN FLAVORS
Indian Takeout Favorites
Loren Banco
$115 F 1 session
The best Indian cooking is most often found in homes, so
why not in your own? Join Chef-Instructor Loren Banco to
prepare some of his favorite Indian dishes. You will make
appetizers such as Samosas; main dishes that include
Chicken Tikka Masala, Pork Vindaloo, and Tilapia in
Cream Sauce; and side dishes in the form of Saag Paneer,
Masoor Dal, and Basmati Rice Pilaf. You will also prepare
your own Naan, one of the tastiest Indian breads; Ghee
(clarified butter); Mint-Cilantro Chutney; and Raita. Enjoy
all these foods while sipping on homemade Mango Lassis.
Modern Scandinavian Cuisine
$115 F 1 session
Scandinavia evokes images of walks by the fjords in
Norway, renowned Danish design, summers by the sea in
Sweden, and haunting Ingmar Bergman movies. The foods
of these countries are rooted in tradition and simplicity, but
have evolved into some of the most exciting cuisines in
Europe in recent years. In this class, you will prepare a
variety of dishes that marry traditional ingredients with
modern flavors. On the menu: Roasted Quail with Red
Currants; Kale Salad with Pickled Onions and Apple Cider
Vinaigrette; Heirloom Beans in Leek Jus; Smoked Salmon
Tartare with Dill, Horseradish, Pomegranate Syrup, and
Waffle Potato Chips; Grilled Veal Chops with Lingonberry
Reduction; Pickled Beets with Goat Cheese; Braised Red
Cabbage; Swedish Meatballs with Mustard Relish; Sweet
Potato Dumplings; and Chocolate Cake with Licorice. You
will enjoy those with beer and Aquavit.
Eating the Mediterranean Way
Jennifer Abadi
Wednesday, January 14, 10am-2pm
$115 F 1 session
With access to a variety of fresh
vegetables, fruits, beans, fish, and wholegrain products, as well as yogurt and olive
oil, the Mediterranean style of eating
(naturally low in fat, and utilizing the
"good" fats) has proven to be one of the
best ways to "eat healthy." It's especially
helpful for reducing cholesterol. Join
Jennifer Abadi, Mediterranean food
expert and author of "A Fistful of Lentils:
Syrian-Jewish Recipes from Grandma Fritzie's Kitchen,"
and learn new recipes incorporating many of these
nutrient-packed ingredients. Start a happy and healthy
eating lifestyle that is both delicious and satisfying! On your
menu: Strained Yogurt Dip with Zesty Garlic, Vinegar,
Lemon, and Fresh Dill; Baked Broad Beans with Parsley,
Oregano, Lemon, and Tomato Sauce; Creamed Spinach
Salad with Lemon, Garlic, and Olive Oil; Egg Noodles with
Brown Lentils, Olive Oil, Tahini, and Sesame Seeds; Cold
Bulgur Pilaf Salad with Red Peppers, Scallions, Parsley,
Lemon, and Tomato Paste; Baked Fish with TomatoLemon-Coriander Sauce; Red and Black Lentil Patties with
Bulgur, Cumin, and Mint; and Whole-Wheat Apple Olive
Oil Cake with Lemon Zest and Cinnamon.
A Fistful of Lentils: Syrian Cooking
Jennifer Abadi
$115 F 1 session
In the world of Middle Eastern cooking, Syria is said to
contain some of the best food in the Arabic world.
Strategically located along the ancient Silk Route
(connecting Asia to Europe), Syria has had easy access to
such delicacies from India and China as tamarind, pepper,
and rice for thousands of years. Join Jennifer Abadi to learn
how to prepare some of the typical recipes from her family’s
native Aleppo, Syria. You’ll make and enjoy: Phyllo
Triangles Stuffed with Lemony Spinach and Pine Nuts;
Smoky Eggplant Dip with Sesame Paste; Rice with Lentils
and Cucumber-Mint-Yogurt Dressing; Meatballs with Sour
Cherries and Tomato Paste; Bulghur Wheat Pie Stuffed
with Ground Beef, Allspice, and Cinnamon; Chopped
Tomato-Cucumber Salad with Olives, Lemon, and Mint;
Shredded Phyllo Dough Pie with Ricotta Cheese and
Rosewater Syrup; and Tamarind "Iced Tea" with Lemon.
The Gastropub
$115 F 1 session
Pub fare has become much more than a cheap and quick
accompaniment to the main purpose of the visit. Today,
some of the world's best chefs have elevated the genre and
made gastropubs such as New York's The Spotted Pig into
international culinary destinations. The dishes you'll
prepare in this class are a celebration of the best of
gastropub food, and include: Sweet & Spicy Bitter Bar
ice.edu/MainCourse
Stew; Kale and Citrus Salad; Seared Halibut with Herbed Compound Butter and Peas and Carrots; and Lemon Tart.
ICE Entertaining: Dinner Party
$115 F 1 session
contemporary cocktail recipes (from the Old Fashioned to
the Dirty Martini) that will make you a memorable
host,along with advice about how to stock and equip your
bar and select a signature cocktail. (But please note: This is
not a mixology class!)
Salad with Pomegranate Vinaigrette and Warm PankoCrusted Goat Cheese; Gazpacho or Jamaican Butternut
Squash Soup; Deconstructed Caesar Salad; Carbonnade de
Boeuf (Belgian braised beef in beer); Teriyaki Roasted
Salmon Fillets; Garlic Mashed Potatoes; Roasted Root
Vegetables; Clafouti; and Bananas Foster. You will also
receive suggestions on pairing wines with your menu.
Loren Banco
Thursday, May 7, 6-10:30pm
$115 F 1 session
ICE Entertaining: Cocktail Party
Happy Nowruz! A Persian and Central
Asian New Year's Feast
Jennifer Abadi
Wednesday, March 18, 10am-2pm
$115 F 1 session
Nowruz marks the first day of spring and the beginning of
the Iranian year, but is celebrated from Turkey to India to
China. During this holiday, certain ingredients such as
pomegranate, beans, and seeds are incorporated into
special dishes to symbolize rebirth, fertility, good deeds, and
the abundance of things to come in the next year. Join
Jennifer Abadi to prepare delicious Persian and Central
Asian recipes for your own New Year and spring
celebrations. You will make: Spiced Pomegranate Sangria
with Persian Sheraz Wine, Cinnamon Sticks, Lime, and
Mint; Chicken Soup with Chickpea Flour Dumplings;
Smoky Red Kidney Bean Dip with Tomato Paste, Lime, and
Angelica Powder; Chopped Cucumber Salad with
Coriander, Tarragon, and Mint Leaves; Chicken Stewed in
Walnuts and Pomegranate Juice; Rice with Orange Zest,
Shredded Carrots, Almonds, and Saffron Threads;
Cauliflower Pie with Onions, Black Pepper, and Yogurt;
Lavash Flat Bread with Nigella, Poppy, and Cumin Seeds;
and Persian Pistachio Cake with Cardamom Syrup.
The Cuisine of India, North to South
Amanda Cushman
Tuesday, April 21, 6-10pm
$115 F 1 session
India's cuisines are as diverse as its people, and involve an
explosion of spices, fruits and vegetables, seafood, and
more. Veteran chef-instructor and educator Amanda
Cushman has decades of experience as a teacher, private
chef to celebrities, and restaurateur. With this class, she'll
lead you on a tasty tour through a swathe of regional Indian
dishes, which you'll then get to feast on. The far-reaching
menu includes: Southern Indian Garlic Tomatoes with
Chilies; Bengal Coconut Shrimp; Sesame Basmati Rice
with Shaved Coconut; Paneer Cheese with Spinach Cashew
Sauce; Lentil Dahl with Spice Infused Ghee; Eggplant and
Cauliflower Pakoras; Stuffed Chapati Bread; Mango
Chutney; and Chicken Vindaloo.
ENTERTAINING
ICE Entertaining: Brunch
Monday, January 19, 10am-2pm
or Saturday, February 14, 10am-2pm
or Saturday, April 11, 6-10pm
or Sunday, May 10, 10am-2pm
or Sunday, June 14, 10am-2pm
$115 F 1 session
Rather than standing in line at a crowded restaurant, invite
your friends over for brunch. This class will teach you a
selection of great sweet and savory brunch dishes that
include: Frittata; Quiche Lorraine; Eggs Benedict with
Never-Fail Hollandaise Sauce; Noodle Kugel; Dutch Apple
Pancakes; Savory Bread Pudding; Stuffed French Toast;
Cheese Blintzes; Salmon Hash; and a variety of Scones,
Coffee Cakes, and Muffins.
Coconut Shrimp with Sweet and Sour Sauce; Phyllo
Triangles with Spinach and Cheese; Shrimp and
Lemongrass Shao Mai; Spicy Hummus with Oven-Baked
Pita Chips; Parmesan Shortbreads with Roasted
Tomatoes; Greek Salad Skewers; Blue Cheese MiniPopovers; and Mini-Scones with Black Forest Ham, Figs,
and Crème Fraîche. You will also receive classic and
Make a crowd-pleasing but ingeniously hassle-free dinner
for any number of friends! You'll learn strategies to
assemble this delicious meal two different ways: either
make-ahead, or on the fly after your guests have already
arrived. From appetizer straight through to dessert, this
menu is designed to scale up or down, no matter what the
size of your party or your kitchen. You will make: Arugula
$115 F 1 session
A World of Chiles
Chiles en Nogada (poblano peppers); Jamaican Jerk
Chicken (Scotch bonnet/Habañero chiles); Thai Red
Coconut Curry (Thai bird's eye chile); Malaysian Laksa
(spicy seafood soup); Korean Barbecued Beef in a Lettuce
Wrapper (gochujang red pepper paste); Indian Lamb
Curry Vindaloo (cayenne pepper); Sichuan Cucumber
Salad (Sichuan peppercorns); and Chunky Fruit
Guacamole (jalapeño and serrano chiles). You will cool
down your palate with a tall, icy cold beer, and top off the
meal with soothing Double Chocolate-Ancho Chile Ice
Cream.
ICE alumna, Annemarie Ahearn is the founder and owner of Salt Water Farm, her Maine
recreational cooking school that emphasizes locally sourced ingredients and traditional
preparation methods like preserving, foraging, stewing, and brewing. With this seasonal meal,
she shows you how to take all the fresh seafood and produce of spring and turn them into a
thrilling multicourse meal. You'll make, then dine on: Jonah Crab on Melba Toasts; Lobster
Nuts; Scotch Eggs (hard-cooked eggs wrapped in sausage
meat, breaded and fried); Devils on Horseback (roasted
bacon-wrapped dates with maple-cayenne glaze); Roasted
Bone Marrow with Toasted Ciabatta and Parsley Salad;
Cockles Steamed in Wheat Beer; Ale-Battered Fish-nChips with Sea Salt and Malt Vinegar Chips and Fried
Caper Tartar Sauce; Guinness-Braised Short Ribs with
Horseradish Mashed Potatoes; Roasted Brussels Sprouts
with Bacon; and Ginger Trifle. You will enjoy those with an
assortment of ales, bitters, porters, and stouts.
Daniel Stone
$115 F 1 session
Cuisines all around the world feature chiles, from the bird's
eye (popular in Thailand) to the Scotch bonnet of Jamaica.
In this class, ICE Chef-Instructor Daniel Stone will teach
you to identify and work with a variety of chiles. By the end
of the class, you'll have learned to create (and then feast on)
a worldwide selection of spicy dishes, including: Mexican
Crafting a Multicourse Seasonal Meal
Annemarie Ahearn
Friday, March 13, 10am-2pm
$115 F 1 session
You can never go wrong by hosting a cocktail party to
celebrate a special occasion for yourself or a friend, or even
just because you feel like it. This class focuses on preparing
classic and contemporary cocktail-party dishes that
include: Gougères; Deviled Eggs with Bacon and Dill;
Spring Hors d'Oeuvres
Spring brings not only an abundance of great fresh
vegetables, but also a revived desire to entertain after a cold
winter. Celebrate the season with veteran ICE ChefInstructor Loren Banco, who gives you her insights and tips
on creating the fastest, most flavorful spring hors d’oeuvres
imaginable. You'll make and then dine on a creative
international menu that includes: Caramelized Onion
Triangles; Prosciutto-Wrapped Asparagus; Herb-Crusted
Lamb Tenderloin on Pita Chips; Thai Summer Rolls;
Seared Scallops on Homemade Potato Chips; and Mini
Grilled Vegetable Quesadillas.
HOLIDAY CLASSES
VALENTINE’S DAY
Italian Easter Feast
Richard Vayda
Saturday, February 14, 6:30-8:30pm
$300 for two F 1 session
Fran Costigan
Monday, February 9, 10am-2pm
$115 F 1 session
ICE's resident sommelier, Richard Vayda, pulls out all the stops for this very special
Valentine's Day celebration. For this delightful class, you will dine on beautiful hors
d'oeuvres along with a select group of wines. Your evening begins with a discussion of
the origin and making of sparkling wine, while tasting various examples—from nonvintage to vintage to rosé. The highlight of the tasting features a Prestige Cuvée
Champagne paired with an American challenger. The class rounds out with students
enjoying a buffet of classic luxury food matches while indulging in additional bubbly,
making for a sparkling evening you'll always remember!
Fran Costigan is a veteran culinary instructor, cookbook
author, and the "queen of vegan desserts." She knows that
even though you want vegan, gluten-free desserts, they can
still be decadent enough to be worthy of Valentine's Day.
Now you'll never have to spend too much time fussing over
these desserts in order to ensure that they're remarkably
rich and and decidedly chocolatey. Your dessert menu
consists of: Dark Chocolate Ganache-Glazed Gluten-Free
Couples Chocolate for Valentine's Day
Kathryn Gordon
Love the romance of chocolate? Then join Chef Kathryn
and Chef Jessie to learn the basics of working with
couverture—high-quality chocolate. In this delicious class,
you will practice tempering and making: Buttercrunch
Candy; Chocolate-Cashew Caramel Turtles; Melt-in-YourMouth Chai Truffles; Oozy Gooey Chocolate Chunk
Cookies with Fleur de Sel; "Nutella" Style Brownies; and
Belgian Spiked Hot Chocolate. All treats will be packaged
up for participants to share and take home...after plenty of
sampling during class.
Gluten-Free Valentine's Day Treats
Michelle Tampakis
$115 F 1 session
Valentine's Day is the ideal occasion to make a tasty
assortment desserts, candies, and confections for yourself
and a sweetie—and that doesn't have to conflict with your
gluten-free diet! Veteran Pastry Chef-Instructor Michelle
Tampakis leads you through a varied and indulgent menu of
treats that manage to be both delicious and totally glutenfree. You'll learn techniques, tricks, and more as you make,
sample, and bring home: Chocolate Truffle Cake with
Chambord Cream; Red Velvet Bread Pudding; Chocolate
Macarons with Mascarpone Filling; Chocolate Almond
Cupcakes with Rich Chocolate Frosting; Milk Chocolate
Pretzel Clusters; Dark Chocolate Bark with Pistachios and
Rose Petals; White Chocolate Orange Clusters; and Spicy
Mexican Caramelized Almonds.
California Wine Country for Valentine's
Day: American Regional Favorites
Celebrate Valentine's Day by taking your significant other
through a tour of the farms, orchards, and, of course,
vineyards of California's wine country, all by way of an ICE
kitchen. The chefs of Napa, Sonoma, and the Russian River
Valley prepare season-centric dishes that highlight the
quality of the ingredients at hand. Learn to make some of
those dishes in your own kitchen, including Prosciutto-
Wrapped Fuji Apples with a Sour Cherry-Balsamic Glaze;
Salad of Baby Lettuces with Shallots, Prosciutto, Goat
Cheese, and Toasted Walnuts in a Sherry Vinaigrette; Crab
Cakes with Blood-Orange Aioli; Scallops with Cauliflower
Purée and Caramelized Grapes in a Sauvignon Blanc
Reduction; Fennel-Crusted Pork Loin with a Pinot Noir
Glaze; Pea Ravioli with Carrots and Cipollini Onions in a
Parmesan Broth; Roasted Shaved Brussels Sprouts; and
Chardonnay-Poached Pears with Cream. At the end of this
evening, you will enjoy these dishes accompanied by a
selection of California wines.
The Great New York Steakhouse
for Valentine's Day
Spend this Valentine’s Day in the ICE version of a classic
New York City steakhouse! You and your loved one will
learn all the techniques and recipes you need to replicate
your favorite steakhouse experience at home. You’ll make
and enjoy an extensive, delectable menu of: Classic Shrimp
Cupcakes and Cocktails
Stephanie Teekaram
$115 F1 session
Do you like cocktails? How about cupcakes? In this very
special Valentine's Day class, you will learn to combine the
best of both worlds in one delicious treat. Pastry chef
Stephanie Teekaram will lead you through baking and
sampling multiple recipes; you'll also mix and sip cocktails
while creating these layered and delightful treats. Your
delectable menu includes: The Mudslide (Kahlua chocolate
fudge cupcake, Kahlua vodka buttercream, Baileys Irish
Cream); The Margarita (lime cupcakes, tequila meringue
frosting); The Strawberry Daiquiri (lemon-lime rum
cupcakes, strawberry filling, Mountain Dew rum
buttercream); The Pina Colada (pineapple cake, Malibu
coconut frosting); The Dark and Stormy (ginger beer spiced
cupcake, Gosling's dark rum buttercream); The Mojito
(white rum and lime cupcakes, minty meringue frosting);
and The Mimosa (orange cupcake, champagne
buttercream).
Classic Valentine's Day Dinner
Melanie Cecilio
$120 F 1 session
Tired of those gimmicky prix fixe dinners on the holiday?
This Valentine's Day, come to ICE to celebrate your love.
Led by Melanie Cecilio, you will make and enjoy an elegant
meal that will absolutely beat any tasting menu in town. On
your night in, you will prepare: Arugula, Pear, and Candied
Walnuts with Raspberry Vinaigrette; Individual Beef
Wellington; Potage Crécy (classic carrot creamed soup);
Calamansi Sorbet; and a Bittersweet Chocolate Soufflé
with Grand Marnier and Crème Anglaise.
Passover Sides and Desserts
Gail Katz
$115 F 1 session
Passover presents a challenge for most cooks because of the
strict rules that forbid leavening agents and flour, and
because of the symbolic nature of many of the foods. Yet at
the same time, food plays a central roll in the celebration! In
this class, you will learn elegant but easy-to-prepare recipes
to accompany your brisket or chicken. On the menu are
Salmon Gefilte Fish; Herbed Matzo Ball Soup; Potato
Kugel; Matzo Meal Polenta; Zucchini Pancakes; Passover
Rolls; Fruit Torte with Raspberry Sauce; Chocolate Cake;
and Hazelnut Macaroon Strawberry Tart.
Brisket 101
Cara Tannenbaum
Tuesday, March 31, 6-10:30pm
$115 F 1 session
No matter how you slice it, brisket should be a staple in
every cook's repertoire. Just in time for Passover, you will
learn to prepare this versatile cut of beef three different
ways with Chef-Instructor Cara Tannenbaum. On your
festive menu: Traditional Braised Brisket; Spice Rubbed
Barbecued Brisket; The Jewish Brisket; Garlic Mashed
Potatoes; Roasted Asparagus; and Passover Quinoa Salad.
From Italy with Love
Turn to the cuisine of Italy this Valentine's Day with ChefInstructor Gerri Sarnataro to make an indulgent and
sensual supper. You'll sip prosecco and savor a night filled
with decadence as you prepare dinner using proven
aphrodisiacs like oysters, vanilla, chocolate, almonds, and
garlic. Together, we'll make: Oysters with Pancetta,
Shallots, and Chianti Dressing; Ossobuco-Stuffed Ravioli
with Porcini Ragu; Salt-Crusted Branzino with Roasted
Garlic Crostini; and Escarole Salad with Organic Olive Oil
from Cucina Della Terra. You'll end on a sweet note with
Almond Chocolate Cake Perugina with Vanilla Sabayon.
Valentine's Day Cupcakes
Melanie Underwood
Saturday, February 14, 10am-2:30pm
$115 F 1 session
This special Valentine's Day-themed class will allow you to
treat your sweetie—and yourself—to cupcakes that are as
delicious as they are beautiful. Under the expert guidance of
ICE Chef-Instructor Melanie Underwood, you will learn to
make an assortment of cupcakes that includes Red Velvet;
Strawberry with Whipped Cream and Fresh Strawberries;
Devil's Food with Raspberry Jam and Chocolate Ganache;
and Vanilla Chiffon with Rose Petal Buttercream.
Be My Valentine
Sue Gonsalves
$120 F 1 session
Valentine's Day is as much about decadence as it is about
romance. Allow Chef-Instructor Sue Gonsalves teach you
how put together an indulgent menu that will more than
satisfy you and a loved one! You will prepare and enjoy a
lavish menu of: Lobster Salad; Sauteed Hearts of Palm with
Artichokes and Cherry Tomatoes; Baked and Stuffed
Potatoes Provencal; Duo of Beef with Truffle Sauce; and a
Trio of Desserts—Raspberry Mousse, Mini Red Velvet
Cakes, and Chocolate Souffle.
EASTER & PASSOVER
Valentine's Day Pops
for Parents & Kids ages 8 & up
Vegetarian Sephardic Passover Seder
In this class with experienced ICE Chef-Instructor Sarah
Chaminade, children and parents alike learn to create
fantastic cake pops. What's a better way to show your loved
one how much you care than by making them something
sweet? Parents and children will work together to flavor,
shape, and decorate their own cake pops, which make ideal
gifts for your loved ones. For the younger children, we will
dip and roll pops in different toppings and sprinkles. And
for the older and more advanced, we will use fondant to
make ruffle and rose cake pops!
(Algerian broiled pepper salad with garlic and Tomatoes);
Almodrote (Turkish shredded zucchini pie with sheep'smilk cheese and yogurt); Clarashi (creamy mexican sour
egg-lime sauce served over long-grain rice with onions);
Matzah Khachapuri (Georgian fried cheese-filled matzah
blintzes): Matzah Babka (Bukharian matzah cake with
cinnamon); and Pelamushi (Georgian grape juice
pudding).
Craving a home-cooked meal this Easter? Then why not
bring a little Italian flair to this year's Easter feast? In this
class with Chef-Instructor Daniel Rosati, you will learn how
to prepare dishes that appear in Italy's households during a
typical Pasqua meal. Your complete menu (which you'll
then dine on) consists of: Apulian Taralli (Italian-style
pretzels); Stracciatella (Roman-style spinach egg drop
soup); Herb and Garlic Stuffed Butterflied Leg of Lamb;
Rosemary and Lemon Roasted Potatoes; Piselli alla
Romana (fresh peas with guanciale); and the traditional La
Colomba—a dove-shaped sweet bread that can be found
just about everywhere you look once Easter arrives in Italy.
Traditional Passover Dinner
with a Modern Twist
Einav Gefen
$115 F 1 session
Make a Passover dinner to stand apart from all Passover
dinners! Native Israeli Chef-Instructor Einav Gefen has
created a menu that takes traditional Passover recipes and
infuses them with remarkable international flair and other
surprising bursts of flavor. None of your friends or family
members will soon forget a menu that includes: Chicken
Soup with Matzo Balls and an Asian Flare (aromatic
chicken broth with roasted garlic matzo balls or egg
noodles); Smoked Whitefish Dumplings; Braised Short
Ribs with Preserved Lemons; Slow-Cooked Leg of Lamb
with Garlic, Herbs, and Sweet Potatoes; Potatoes or Apples
Gratin; Roasted Vegetable and Quinoa Salad; Flourless
Chocolate Fondant; and Coconut Panna Cotta.
Italian Easter Baking
Nick Malgieri
$115 F 1 session
In Italy, Easter is easily one of the most important holidays
of the year, religiously as well as culinarily: A flurry of
baking activity occupies most of the week before the big day.
Now join ICE Director of Baking Programs Nick Malgieri
for a class that covers all the traditional Easter treats, savory
and sweet, from all over Italy—with a special emphasis on
Sicily and the south. You will enjoy preparing and feasting
on: Pizza Dolce di Ricotta (ricotta cheesecake); Pastiera
Napoletana (pastry stuffed with ricotta and wheat-kernel
filling); Pizza Rustica alla Napoletana (savory pie with
cheeses, sausage, and prosciutto); Cassata alla Siciliana
(Easter cake decorated with marzipan); Taralli Dolci di
Pasqua (Easter cake with lemon icing); and Scaldatelli
(taralli with cracked pepper and fennel).
Gerri Sarnataro
$120 F 1 session
Cocktail; Clams Casino; Grilled New York Strip with
Beurre Maître d’; Filet Mignon au Poivre with CognacCream Sauce; Grilled Center-Cut Double Pork Chops with
Bourbon-Mustard Glaze; Caesar Salad; Leaf Spinach with
Cream Sauce; Whipped Truffled Potatoes; and Almond
Bread Pudding with Brandy Sauce.
Sarah Chaminade
$85 F 1 session
Daniel Rosati
Friday, March 27, 10am-2:30pm
$115 F1 session
Champagne Gala for Valentine's Day
Vegan Chocolate
Valentine's Day Desserts
Brownie Bites with Marzipan Hearts; White Chocolate,
Pistachio, and Matcha Mousse Pudding with Pomegranate
Seeds and Mochi Waffle Garnish; Mocha Creme Brûlée;
Gluten-Free Chocolate Chunk Cookies; Spice It Up Ginger
Truffles; and Chocolate Jello Shots with Homemade
Chocolate Vodka.
29
Jennifer Abadi
$115 F 1 session
Passover is one of the most celebrated Jewish holidays of
the year. The eight-day holiday kicks off with the Seder, a
special ceremonial meal. In this class, Sephardic food expert
Jennifer Abadi will teach you traditional and healthy
vegetarian dishes from the Middle East, Mediterranean,
and Central Asia. We'll cook a truly international vegetarian
Seder menu, including: Hallegh (Persian charoset with
dates, raisins, pistachios, and pomegranate juice); Salota az
Ryevozgu Lablabu (Bukharian rhubarb and beet salad with
scallions, mint, and coriander leaves); Tchouk’chouka
EVERYONE
COOKS
EVERYTHING!
ICE developed this series of classes for experienced cooks who want to prepare a full menu in one evening. You will
work with one partner to prepare EVERY dish on the menu, which consists of an appetizer, a main course, two side
dishes, and a dessert. You will then sit down and eat as a group. If you cook for yourself, or for two, these menus are
ideal for a weekend supper, or can be scaled down for a quick weeknight meal.
Everyone Cooks Everything: ITALIAN
$115 F 1 session
This class will cover the gamut of an Italian supper,
each dish redolent with herbs that recreate an Italian
trattoria in your home! You'll make a complete feast,
from primi to dolce desserts, featuring pure Italian
ingredients and flavors. The simple and evocative
Italian dishes you'll prepare include: White Bean and
Rosemary Bruschetta with Shaved Parmesan;
Tagliatelle with Pancetta and Roasted Cauliflower;
Rolled Veal with Pine Nuts and Swiss Chard Stuffing;
Pear and Roasted Fennel Salad; and Tiramisu
Semifreddo.
Everyone Cooks Everything:
HEALTHFUL DISHES
or Monday, February 16, 10am-2pm
or Sunday, March 29, 6-10pm
or Wednesday, May 6, 6-10pm
$115 F 1 session
Homemade healthful meals don't have to be repetitive,
and most certainly don't have to be anything close to
bland! You'll infuse salads, vegetables, grains, fish, and
even dessert with maximum flavor, with a minimum of
the elements that can make those dishes a pain to cook!
Your menu consists of: Bibb Salad with Warm Cider
Vinaigrette and Asian Pears; Cedar Plank Salmon with
Blood Orange Glaze; Roasted Asparagus, Peas and
Basil; Herbed Quinoa; and Greek Yogurt Panna Cotta
with Strawberries Soaked in a Balsamic Reduction.
STEAKHOUSE
$115 F 1 session
Sure, you could go to a steakhouse for a rich evening out
on the town—or you could make it yourself with a
surprisingly low amount of fuss, and control each
element to cook it to your liking. From salad to a
porterhouse to hash brown potatoes to baked Alaskas,
you'll recreate a complete experience in the comfort of
your own kitchen. Your updated steakhouse menu
features: Beet Salad with Oranges, Fennel, and Hudson
Valley Goat Cheese; Porterhouse for Two with
Balsamic-Thyme Reduction; Roasted Shallot Hash
Brown Potatoes; Sauteed Spinach with Pine Nuts; and
Individual Peanut Butter and Chocolate Baked
Alaskas.
ROAST CHICKEN DINNER
$115 F 1 session
If there is any dish a cook should have in his or her
repertoire, it is a good roast chicken. A simple bird
seasoned and basted with olive oil or butter is all you
need to make it tasty—and achieve that perfect golden
skin. In this class, you will learn to make a moist roast
chicken with all the fixins for a perfect dinner—and, if
there is any left, perhaps a fabulous sandwich for the
next day's lunch. On your menu: Caesar Salad Spears;
Whole Roast Chicken; Roasted Garlic-Smashed
Potatoes; Sautéed String Beans with Garlic and Lemon
Zest; and Seasonal Fruit Crisp with Ice Cream.
30
VEGAN CLASSES
Techniques of Vegan Cooking
Peter Berley
Mondays, April 13-27, 6-10pm
$330 F 3 sessions
Whether it's because of a dietary issue or a lifestyle choice, vegan cooking is worth exploring.
In this in-depth class with vegan culinary expert Peter Berley, you'll learn core techniques,
prepare main ingredients from scratch, and create exciting and flavorful dishes that elevate
vegan cuisine to an extraordinary level.
Lesson 1: Stocks, Soups and Stews
In this lesson we will focus on three important stocks
that form the foundation for creamy soups, chunky
soups, and hearty main-course stews. We'll prepare:
Vegetable Stock, Mushroom Stock, and Dashi Broth,
which we'll then use to make: Puree of Tomato and
Garlic Soup with Chipotle Cream; Carrot Sweet Potato
Potage with Toasted Spice Oil; Winter Minestrone with
Parsley Pesto; Hearty Winter Miso Soup; Asian Root
Vegetable Stew with Marinated Baked Tofu; Wild
Mushroom and Tempeh Stew; and Chickpea Stew with
Seitan Chorizo, Fennel, and Leeks. .
Lesson 2: Grains, Beans and Casseroles
We will focus on the best methods—steamed pilaf-style,
risotto, boil-and-drain, porridge, and pressure-cooked—
for cooking whole grains and beans. You'll understand
how each is unique and suited for different styles of
dishes. We will apply those techniques to prepare: Fluffy
Three-Grain Pilaf; Wild Mushroom and Barley Risotto;
Ancient-Grain Croquettes with Carrot Ginger Sauce;
Wild Rice Salad with Sundried Tomatoes and Toasted
Almond Vinaigrette; Red Lentil Pine Nut Pate;
Smothered Beans and Collard Greens; Baby Lima Bean
and Spinach Gratin; Three Bean and Seitan Chili; and
Polenta Three Ways.
Lesson 3: Winter Vegetables
GLUTEN-FREE CLASSES
Techniques of Gluten-Free Cooking
Melanie Underwood
Mon-Wed, January 5-7, 6-10:30pm
Mondays, April 6-20, 6-10:30pm
$330 F 3 sessions
This three-session course from chef-instructor Melanie Underwood will show you how to cook
gluten-free (from stocks to soups to tarts to stews) without missing any of the flavor or lightness of
gluten-laden meals. We won't shy away from breads, pastries, and cakes, either—we'll bake tons of
treats and you'll barely even notice what's missing! Each session will focus on a different meal of
the day:
Lesson 1: Breakfast
Poached Eggs with Homemade Teff
Bread; Vegetarian Sausage;
Waffles; Pancakes; Mixed Berry
Scones; Granola Bars; and more.
During colder months, fresh vegetables should still be
utilized. In this lesson, we will draw on classic
techniques that bring out the best in your winter
vegetables, such as: raw preparations, roasting, sautéing,
pan frying, steaming, blanching, and braising. We will
apply those techniques to: Lemon-Cured Kale Salad;
Lesson 2: Lunch
Homemade Sandwich Bread;
Tortillas; Pitas; Homemade
Vegetable and Chicken Stocks;
Roasted Tomato Soup with Grilled
Cheese Croutons; Black Bean Soup;
Spicy Chicken Quesadillas; and
Hummus and Falafel in Pita.
Green Apple and Celery Salad with Walnut Vinaigrette;
Spicy Asian Cabbage Salad; Sauteed Broccoli with
Garlic Confit; Broccoli Rabe with Pine Nuts and
Currants; Stir Fried Asian Greens with Sesame and
Ginger and Soy; Teriyaki-Style Burdock and Carrots;
Balsamic Glazed Beets; Potato Leek Gratin; Roasted
Vegetable Pate with Miso and Ginger; Spicy Roasted
Cauliflower with Cumin; Baked Cippolini Onions
Agrodolce; Braised Red Cabbage with Apples; and
Hashed Brussels Sprouts with Caraway.
Gluten-Free Pasta Dinner
Fresh and Fast Vegan Suppers for
Winter
Peter Berley
$115 F 1 session
If you're seeking animal-free fare, but lack the time to
prepare an elaborate meal, don't fret. Hands-on cooks
who need a satisfying recipe in a hurry should turn to
Peter Berley to teach you a repetoire of speedy, seasonal
vegan suppers. Your hearty and healthy winter menu
consists of: Porcini and Parsley Risotto; Sauteed Kale
with Red Cabbage and Caraway; Whole Grain Pasta,
Red Bean, Red Wine and Portobello Ragu; Broccoli
with Lemon and Garlic; Tempeh Coconut Curry with
Sweet Potato and Collards; Thai Jasmine Rice;
Balsamic Roasted Tofu with Cipollini; Smashed
Potatoes and Parsnips; and Crunchy Cabbage Salad.
HEALTHFUL
& VEGETARIAN
Lesson 3: Dinner
Mushroom and Gruyere Tart;
Whole Roasted Chicken with Garlic
and Thyme Pan Sauce; Cauliflower
and Leek Gratin; Roasted
Asparagus with Mustard Seeds;
and Chocolate Cake with Honey
Lavender Crème Anglaise.
Vegan Stews and Casseroles
Peter Berley
$120 F 1 session
Hearty, seasonal stews and satisfying casseroles can still
satisfy the soul even when you lose the meat! Join
author, cooking school owner, and vegetarian expert
Peter Berley as you prepare: Three Sisters Stew with
Corn Dumplings; Wintry Root Vegetable Stew with
Miso and Pan-Fried Tofu; Wild Mushroom Stew with
Crispy Chickpea Flour Cakes; Seitan Bourguignon;
Moroccan-Style Vegetable Tagine with Charmoula
Baked Tempeh; Chickpea Bouillabaise; and Baby Lima
Bean and Spinach Gratin.
Michelle Tampakis
$115 F 1 session
If you've had to eliminate gluten
from your diet, that doesn't mean
you'll have to skip weekly pasta
night. Join Chef-Instructor
Michelle Tampakis to learn how to
make delicious, homemade,
gluten-free
pastas
using
buckwheat, corn, and other grains.
In addition to the freshly made
doughs, you will also use storebought gluten-free brands to make
and enjoy: Lasagna with Four Cheeses; Sweet Potato
Gnocchi with Bolognese Sauce; Buckwheat Pasta with
Zucchini and Red Peppers; Rice and Corn Pasta with
Wild Mushrooms; Linguine with White Clam Sauce;
Gnocchi with Vodka Sauce; and Mac and Cheese Ravioli
with Creamy Marinara Sauce.
Simple Healthful Meals
Marge Perry
$115 F 1 session
Gluten-Free Bread
Michelle Tampakis
$115 F 1 session
You can make fabulously flavorful, satisfying meals that are
chock-full of health-promoting nutrients in about the same
amount of time it would take to get to get takeout
delivered. For this class, Marge Perry, "Cooking Light"
contributor, "Newsday" and (daily) MyRecipes.com
columnist, and blogger at asweetandsavorylife.com,
combines her love of great food, in-depth knowledge of
nutrition, and understanding of the need for simplicity and
speed to get dinner on the table. You'll learn to create
dishes such as: Salmon Puttanesca; Honey-Pomegranate
Having to follow a gluten-free diet does not mean that
you can't enjoy bread, or even bake it yourself. To the
contrary: A wide range of gluten-free variations are
within easy reach, as Pastry Chef-Instructor Michelle
Tampakis will show you. You will make and take home:
Roast Chicken Thighs; Coconut Curried Tofu or Shrimp
Soup; Pan-Grilled Filet Mignon Steaks with Lacquered
Wild Mushrooms; and several fast-cooking whole grain
side-dishes. You'll leave the class with a new repertoire of
$115 F 1 session
easy, healthful and wonderfully satisfying meals.
Cooking for Fitness
Hearty Brown Bread; White Sandwich Bread; WholeGrain Baguettes; Olive Bread; Focaccia; Flatbread;
Brioche; and Chocolate Brioche.
A Gluten-Free Italian Feast
Yes, Italian-American food can be pasta- and breadheavy...but that doesn't mean it has to be inaccessible to
anyone with a gluten-free diet! Work with an
experienced ICE chef-instructor to put together a full
Italian-style feast that finds creative substitutions even
an Italian-American grandmother couldn't detect.
You'll make and dine on: Zucchini Fritters; Beef
Carpaccio with Arugula and Capers; Polenta Torta with
Tomato and Mozzarella; Eggplant Parmigiana; TurkeyRicotta Meatballs over Bucatini; Garlic-Sauteed
Broccoli Rabe; and Panna Cotta with Fig-Balsamic
Glaze.
Gourmet Cake Series:
Gluten-Free Cakes
Sandy Murzin
$115 F 1 session
Every student in this class will make his or her own
classic, gluten-free cake. With the guidance of baker and
instructor Sandy Murzin, each student will make a
masterpiece that is not only gluten-free, but also
delicious and beautiful. Each student will create a
Chocolate Flourless Roulade Cake (which looks like a
giant Yodel or Ho Ho), a Chestnut-and-Hazelnut Cake
(filled with chestnut cream and coated with rich
hazelnut ganache), or an Almond Cake (filled with
apricot spread and enveloped in a light, fluffy apricot
buttercream). At the end of the class, we will box up
your masterpiece so it is ready to share at home or with
your coworkers—who will will hardly believe that it's
not store-bought AND that it's gluten-free.
Elegant Gluten-Free Desserts
Michelle Tampakis
$115 F 1 session
A gluten-free diet does not mean a life without excellent
desserts! Pastry Chef-Instructor Michelle Tampakis will
teach you how to make a sophisticated selection of
gluten-free sweets, perfect for dinner parties. You will
learn and then make your own: Chocolate Raspberry
Mousse Cake; Jasmine Rice Pudding Brûlée; Carrot
Cake with Caramelized Walnuts; Lemon Cheese
Tartlets; French-Style Macarons; Maple Syrup Panna
Cotta with Pecans; Linzer Tart; and Chocolate Praline
Tart with Chocolate Marshmallows.
Jackie Newgent
$115 F 1 session
Almost Vegan
Tia Cannon
$115 F 1 session
Have you played with the idea of switching
to a plant-based diet, for health or ethical
reasons? Are you unsure how to make the
transition? We will be preparing both raw
and cooked delicious plant-based meals
(using some dairy products). You will learn
how to make substitutions that introduce
you to the journey toward becoming vegan!
Your tasty, whimsical menu (which you'll
then get to feast on) includes: Almost
Vegan Tacos; Almost Vegan Gluten-Free Lasagna; Soba
Noodles with Seasonal Veggies and Almost Vegan Spicy
Peanut Sauce; Chilled Carrot and Bell Pepper Mousse;
Almost Vegan Asparagus Pate Sandwich; Sweet Potato
Chips with Truffle Salt; Watermelon Gazpacho; and
Banana Ice Cream.
Stay fit with a menu matched to an active lifestyle. Culinary
nutritionist Jackie Newgent, author of several cookbooks,
including "The With or Without Meat Cookbook" and "Big
Green Cookbook," will share energizing tips along with her
nutrient-rich recipes. She aims to keep your heart healthy,
your body buff, and your taste buds tantalized. The table
includes: Beet and Goat Cheese Salad; Tuna and Chickpea
Salad with Lemon Zest Dressing; Mediterranean Baby
Spinach and Feta Orzo; Beef Tenderloin Steaks with Red
Wine Reduction Sauce; Free-Range Garlic Chicken
Scampi with Arugula; Body-Wise Sweet Potato Burrito
Spirals with Red Pepper-Avocado Puree; Chocolate
Energy Bars; and more.
More Moving Toward Meatless
Marge Perry
Tuesday, January 27, 10am-3pm
$115 F 1 session
Thanks to the popularity of her amazing Moving Toward
Meatless class, Marge Perry has added another innovative
class with all-new recipes. It's perfect whether you are
trying to add meat-free dishes to your weekly rotation,
making dinner for a "mixed" household of carnivores and
vegetarians, or hoping to learn the principles behind
making a truly delicious, nutritionally well-balanced, and
satisfying meatless meal. You will prepare and enjoy:
Knock-Your-Socks-Off Macaroni and Cheese with SlowRoasted Tomatoes; Creamy Curried Lentils and Rice;
Edamame Soup; Tofu for the Reluctant; Slow-Cooked
Ratatouille with Chickpeas; and Kale and Gruyere Bread
Pudding.
ice.edu/MainCourse
Superfoods: Spring
Jackie Newgent
$115 F 1 session
Superfoods include great-tasting foods
that are rich in health-promoting
nutrients. Culinary nutritionist Jackie
Newgent, author of "The With or Without
Meat Cookbook," will guide you as you
prepare a springtime menu full of
refreshing, full-flavored ingredients, and
learn the best approach to preparing and
combining the best superfoods. You'll
make and dine on Citrus Bulgur Salad
with Fresh Herbs and Toasted Almonds; Bell Pepper and
Snow Pea Soba Noodle Salad; Sesame-Crusted Tuna
Steaks on Arugula; Vegetarian BLT Sandwiches with
Avocado Mayo; Sautéed Greens with Currants and Pine
Nuts; Caramelized Onion Soup; Whole-Grain Dark
Chocolate Chip Pancakes with Raspberry Sauce; and
more.
Bright Flavor: Vegetarian Feast
Ann Rossi
$115 F 1 session
Chef-instructor Ann Rossi shows you that you don't need
meat to enjoy sophisticated, tasty dishes with powerful
flavors. You will prepare a selection of recipes that are
perfect as appetizers, sides, or main courses—and a dessert,
of course. These plentiful plates work whether you are
entertaining friends or aiming for a fantastic meal for your
family. On the menu: Crispy Corn Cakes with Smoked
Tomato Salsa; Fig and Pine Nut-Stuffed Chayote with
Orange-Tamarind Glaze; Saffron Barley; Southwestern
Casserole with Carrot Sauce; Farro and Wild Rice with
Wild Mushrooms; Wheat Berry Ragu; Cornmeal-Crusted
Tofu Vegetable Tart; and Spelt Crêpes with MangoCoconut Sauce.
Paleo for Beginners: Spring Menu
Carla Contreras
Sunday, May 17, 6-10pm
$115 F 1 session
The paleo diet is a fantastic way to
introduce more fresh and minimally
processed ingredients into your diet—and
it doesn't have to be difficult to make
excellent, filling dishes that stick to the
guidelines. This class will help you
maximize fruits, vegetables, lean meats,
nuts, seeds, and other healthy fats in
mouthwatering ways. This menu in
particular emphasizes bright, just-picked
spring flavors. On the evening's agenda are: Baked Frittata
Cups; Lemon Poppyseed Paleo Muffins; Spinach Avocado
Dip with Crudités; Tortilla-less Soup; Greenmarket Spring
Veggie Salad; Baked Whole Snapper with Quick-Pickled
Jicama; Grilled Skirt Steak with Chimichurri and Avocado
Slaw; Roasted Chicken with Ginger Scallion Sauce and
Roasted Bok Choy; Paleo Cups; and Banana Ice Cream
with Paleo Chocolate Sauce.
31
SUPERFAST SPRING with Anna Bullett
INTERNATIONAL COOKING TRIPS
MANGIA!
Superfast Spring Recipes from Cooking Light
Anna Bullett
Wednesday, April 29, 10am-2pm
$115 F 1 session
After a roaring bear of a winter, it's a welcome joy to see the arrival of crisp asparagus, fragrant strawberries...and a little
bit of sunshine! Brighten up your recipe repertoire and get ready for spring with our creamy pasta, crowd-pleasing
chicken, simple strawberry shortcakes, and more. Your fresh, seasonal menu includes: Lemony Chicken Saltimbocca;
Creamy Asparagus, Herb, and Pea Pasta; Crab Cakes with Buttermilk Ranch Dressing; Warm Potato and Steak Salad;
and Fresh Strawberry Shortcakes with Yogurt Cream.
EXPERIENCE ITALY’S PREMIER CULINARY
IMMERSION PROGRAM AT CUCINA DELLA TERRA
2015 Dates:
May 23-30 • June 20-27 • September 26-October 3
October 10-18 • October 22-30
Gluten-Free Mexican Fiesta
Phoebe Lapine
$115 F 1 session
Phoebe Lapine, the author of "In the Small Kitchen" and a regular contributor to "Food & Wine"
Magazine, The Huffington Post, Food52, and many others, now brings some of her favorite
Mexican dishes to you—but all delightfully gluten-free. Emphasizing seasonal produce and a fiesta
of bright, fresh flavors, she'll lead you through each step as you create and dine on a meal of: Spicy
Chicken Tortilla Soup; Lime-Marinated Fish Tacos with Cilantro Lime Crema; Butternut Squash
Enchiladas with Creamy Green Chile Sauce; Grilled Broccoli-Cheddar Quesadillas; Roasted Pumpkin Wedges with
Chili, Lime, and Cotija Cheese; Mango-Chipotle Salsa; Cherry Tomato Pico de Gallo; Kale Margaritas; and Mexican
Chocolate Pudding (to take home).
Superfood Feasts
Phoebe Lapine
$115 F 1 session
Author of the award-winning cooking blog Feed Me Phoebe and the cookbook "In the Small Kitchen," Phoebe Lapine
has discovered countless ways to integrate nutrient-packed ingredients into easy weekday meals. Superfoods are dense
sources of antioxidants and essential nutrients—nutrients we need but cannot make ourselves. This menu uses
superfoods to create meals for you and your whole family to take to school or work, or to enjoy at home. The brilliant
spread includes: Moroccan Chicken Tagine with Sweet Potatoes and Turmeric; Sockeye Salmon and Kale Fried Rice;
Vegan Pumpkin Soup with Toasted Coconut and Yogurt Sauce; Red Lentil and Spinach Masala with Fried Eggs;
Quinoa Paella; Pistachio Crunch Granola with Dried Blueberries (to take home); and Dark Chocolate Chia Seed
Pudding (to take home).
MEAT-FREE MONDAYS
Luscious and Lean Vegetarian: Winter
Jackie Newgent
$115 F 1 session
Enjoy all-natural, autumn-focused vegetarian cuisine
that's both good for you and great-tasting. You'll favor
this fare whether you are a full or part-time vegetarian!
Jackie Newgent is sharing her high-flavor, nutrient-rich
cooking tips with everyone. You'll make and then dine on
a fantastic veggie-centric meal featuring: Garnet Yam
Scramble; Eggplant Crostini; "Chicken" Salad
Bruschetta; Whole-Grain Puffy Pretzel Bites; WaldorfInspired Salad; Middle Eastern Potato Salad; Thai Soba
Noodles; Rapini Fusilli; Tropical Fried Rice; Spicy Veggie
Chili; White Pizzette; and Personal Pumpkin Pie.
Meat-Free Mondays: Thai Vegetarian
Sandy Murzin
$115 F 1 session
Join Chef-Instructor Sandy Murzin in a vegetarian
discovery of Thai food. If you are a vegetarian, or just
want to add more meatless meals to your diet, this is the
class for you. We will make savory curry pastes from
scratch, then use them to make: Red Curry with
Murzin will first lead you in the production of both
Crispy Spring Rolls and Fresh Salad Rolls with Pumpkin
and Tofu. Pho, the national dish, is usually filled with
beef, but our lighter version of the noodle soup will be
just as soothing. Cold salads are prominent in the
cuisine; we'll be enjoying Green Mango Salad; Sweet and
Sour Cabbage; and Bún Chay (a vegetarian noodle salad).
The main courses include Pan-Fried Tofu in a Caramel
Sauce; and Okra in Chile Sauce (served with steamed
sticky rice). Bánh Mì, the French-influenced sandwiches
of Vietnam, will be well represented with a Lemongrass
Tofu Bánh Mì, with all of the traditional garnishes. The
feast will have a sweet ending with Crispy Fried Bananas.
Luscious and Lean Vegetarian: Spring
Jackie Newgent
$115 F 1 session
Salad; Farro Salad with Mizuna, Goat Cheese, and Goji
Berries; Baja Bean Chili with Guacamole; Savory Spring
Asparagus Oatmeal; Creole Vegan Jambalaya; Farmers'
Market Mushroom Flatbread Pizza; Roasted
Cauliflower "Steak" with Veggie Bolognese; Five-Spice
Kale Chips; Double Chocolate Zucchini Bread; and
Blueberry, Banana, and Basil Sorbets.
Meat-Free Mondays: Spanish Dishes
Diana Kuan
$115 F 1 session
Join Chef-Instructor Sandy Murzin as she guides you
through a survey of the pleasures of vegetarian Spanish
tapas and paella. Whether you're a vegetarian all the time
or just for this class, you'll enjoy a wide range of
traditional tapas, and some tapas with a twist. The classic
tapas include: Tortilla Española (Spanish potato
omelet); Potato Croquettes with Romesco Sauce; Patatas
Bravas; and Sautéed Mushrooms in Garlic and Parsley.
While drinking our Sangria, we'll enjoy specialized tapas
that include: Blistered Padrón Peppers; Fried Eggplant
with Honey (popular in Seville); and Spinach and
Chickpeas. After whetting our appetite with the wide
array of tapas, we will move on to a Vegetable-Laced
Paella, made in the traditional method.
Meat-Free Mondays:
Vietnamese Dishes
Sandy Murzin
Monday, April 27, 6-10:30pm
$115 F 1 session
Vietnamese food is probably the lightest of the Asian
cuisines, as it is filled with an abundance of fresh herbs,
and greens. In this vegetarian exploration of the diverse
and fresh food of Vietnam, Chef-Instructor Sandy
sheep farm and learning first hand about the
production of authentic raw milk Pecorino, ricotta,
and yogurt, participating in a fishing expedition,
hunting for truffles, or harvesting olives.
Every night, you’ll participate in hands-on
cooking classes in a state-of-the-art kitchen where
you will learn fundamental techniques of Italian
cuisine. All our adventures feature participation in
our very own Bruschette Festa, complete with
grilling over a wood fire.
You'll come away inspired to create wonderful
Italian delicacies while adding a modern twist or
adapting the recipes at home. Join Chef Gerri on
the excursion of a lifetime and gain a deeper
understanding of Italian food, culture, and cooking
techniques which you'll continue to use in your
culinary repertoire for years to come.
Cost per person:
What’s NOT included
$3,195, based on double occupancy
Airfare & ground transportation to and from your airport to
Cucina della Terra; personal expenses including phone,
Internet, and tips.
To register:
Contact Gerri Sarnataro at [email protected]
or call 646.761.8037.
$100 discount to ICE
professional students
& alumni
For a complete itinerary, please visit cucinadellaterra.com
CUISINE COURSE
IN FRANCE
AT LE MOULIN BREGEON
June 13-21, 2015
Indulge in great-tasting, seasonal vegetarian cuisine—
whether you're a vegetarian or simply choose to eat
meatless some of the time. Jackie Newgent shares her
high-flavor, nutrient-rich cooking techniques with
everyone. While enlightening you on the benefits of
plant-based eating, you'll make and feast on a bountiful
menu that includes: Dill Freekeh and Roasted Carrot
Vegetables (without coconut milk), Penang Curry with
Peanuts and Eggs; and Green Curry with Tofu. We will
also prepare: Spring Rolls Dipped in Sweet Chile Sauce;
Cucumber Salad; Vegan Pad Thai; Roasted Mushrooms
and Shallots with Fresh Herbs; and Thai Sticky Rice. For
dessert, we will cook Steamed Coconut Cups and drink
Thai Tea. The menu will be predominantly vegan and
gluten-free.
Sandy Murzin
$115 F 1 session
Join ICE chef-instructor Gerri Sarnataro, who owns
Cucina della Terra cooking school in Umbria, for a
truly authentic culinary experience that uniquely
blends cuisine and culture.
You’ll explore the culinary treasures of Tuscany
and Umbria, enjoying food, wine, culture, and
cooking as you visit a region that’s home to three
World Heritage sites.
Each day you’ll meander through Etruscan and
Roman towns and cities carefully selected among
many in the surrounding area: Perugia, Siena,
Orvieto, Montepulciano, Montefalco, Bevagna,
Cortona, Castiglione del Lago, Pienza, or Arezzo.
Each place features unique seasonal experiences
:purchasing foods at local outdoor markets,
participating in special wine tastings of the
delicious Vin Nobile di Montepulciano, Rosso di
Montepulciano, Sagrantino, and Passito, visiting a
Vegetarian Chinese Dishes
Chinese cuisine offers a nearly infinite selection of
vegetarian dishes. Join Diana Kuan, Chinese-food expert
and author of the blog AppetiteForChina.com, to
discover some of her favorites, including: Buddha's
Delight; Cold Sesame Noodles; Scallion Pancakes;
Marbled Tea Eggs; Mala Tofu (the vegetarian version of
Mapo Tofu); Vegetarian Dumplings; Egg-Drop Tomato
Soup; Sesame Baby Bok Choy; and Chinese Almond
Cookies.
More Italian Vegetarian Feast
Daniel Rosati
$115 F 1 session
The enchanting cuisine of one of Europe's most beloved
foodie countries need not contain meat to be packed with
Old World flavors! Italian expert and cooking-school
owner Daniel Rosati teaches you modern takes on
traditional Italian meals, which will satisfy family
members and guests alike. You'll make and dine on:
Three-Cheese and Herb Rice Cakes; Ligurian Stuffed
Mushrooms Wrapped in Grape Leaves; Ricotta Gnudi
(Pillowy Ricotta Dumplings with Roasted Red Pepper
Pesto); Tuscan Farro Soup; Roasted Cauliflower
Florettes with Pine Nuts and Currants; and Umbrian
Chocolate Olive Oil Cake with Meringue Icing.
Join ICE chef-instructor Kathryn Gordon, coauthor of “Les Petits Macarons, Colorful French
Confections to Make at Home,” for a fabulous
opportunity to work hands-on with a variety of
professional chefs. You will work with fine-dining
chefs, charcuterie chefs, pastry chefs, and artisan
bread bakers in multiple restaurants, professional
patisseries and artisan boulangeries throughout
the western Loire Valley (between Angers and
Saumur). The region is a World Heritage site along
France’s longest river, known as the “Garden of
France,” and is notable for its historic towns,
architecture, diverse food production, and wines.
You will stay in a beautiful luxury country inn,
Le Moulin Bregeon (moulinbregeon.com). Le
Moulin Bregeon was converted by a fine artist from
a water driven wheat mill to an award-winning inn
filled with antiques and hand-ironed French linens
on the beds. All of our cooking classes are
translated or taught in English.
Each day includes delicious hands-on cooking
or baking classes at Le Moulin Bregeon or on
location, classes at a local wine school, and
culinary-related sightseeing. In between classes,
our educational visits will help you learn about
traditional food production methods and include
personalized visits to: artisan nut oil press, organic
chevre farm, foie gras auberge, stone-ground
wheat mill, escargot farm, mushroom production
caves, saffron farm, fleur de sel marshes of
Geurande, local farm markets, Loire Valley
wineries, sparkling wine fermentation caves, and
chateaux with historic kitchens and gardens.
The ICE Cuisine Course in France is open to all
ICE alumni who have completed their externship,
and the general public interested in expanding
their culinary skills and knowledge of organic food.
For a detailed itinerary, photos of Le Moulin
Bregeon, and bios of the chefs who will be your
instructors
for
the
course,
see
loirevalleycooking.com
Cost per person:
What’s NOT included:
$3,000 for 7-night, 8-day course
Airfare and round-trip train, travel insurance, personal laundry,
tips for hotel staff, phone, and two sandwich style lunches.
To register:
For more info:
Email Chef Kathryn at [email protected] or call 917.841.0796.
kathryn-gordon.com
Private courses may be arranged throughout the year for two or more participants.
32
COOKING FOR COUPLES
DATE-NIGHT COOKING
with James Briscione & Brooke Parkhurst
Vicki Caparulo is a recipe developer, nutritionist,
and culinary educator. She created these classes
each pasta
type.
Under
Chef James'
guidance, you'll make
with her husband,
Dishes
of New
Jersey’s
Favorite
Romantic
Italy: Steve, with whom she also wrote The Great
Fresh Pasta; Hand-Rolled Pici with
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dine
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Restaurants.
Join her for an evening of great
and
good
From Piemonte
to Venice
James Briscione & Brooke Parkhurst
Why not cook some of Italy's most romantic dishes with a
significant other? In this class designed especially for
couples, James and Brooke will teachs you rich, simple,
warmth-infused classics from throughout Italy's northern
regions. Hearty pastas, salads, soups, and desserts will lead
to full hearts and full bellies, as you cook a spectacular
menu of: Vitello Tonatto; Piemontese Angolotti (with
fondue and truffles); Insalata di Calamari; Radicchio alla
Griglia; Risi e Bisi (classic Venetian pea risotto); and
Tiramisu.
Romantic Italy:
From Campania to Puglia
Focusing on southern Italian favorites, this class is
specially designed to show couples how to cook a complete
homemade feast together. James and Brooke demonstrats
the way to your significant other's heart with fresh,
impressive, rich dishes. Handmade pastas, seafood,
vegetables, and even making your own fresh mozzarella
will be covered. Your deeply satisfying menu contains:
Handmade Mozzarella Cheese; Oven-Roasted Orata;
Fava Bean Purée; Pasta alla Norma; Gnocchi di
Sorrentina; and Capri Chocolate Cake.
Couples: Handmade Pasta
Spinach Pesto; Bolognese, Ricotta, and Spinach Ravioli;
Rigatoni with Escarole, Pine Nuts, and Goat Cheese;
Orecchiette with Butternut Squash, Sausage, and Kale;
and Bucatini all’ Amatriciana.
Couples: Healthy Weeknight
Has falling in love made you pack on the pounds? Take
them off while enjoying savory recipes created by the
husband-and-wife team of James Briscione and Brooke
Parkhurst, which are perfect for busy weeknights. On your
menu: Orecchiette, Broccoli Rabe and Chicken Italian
Sausage; Black Bean and Quinoa Falafel; Roasted
Tomatoes with Penne, Garlic, and Chiles; Farro Salad with
Flash Sautéed Kale, Feta, and Almonds; Flank Steak StirFry; Patatas Bravas with Smoked Paprika Dipping Sauce;
Whole Roasted Branzino; and Herve This's Chocolate
Mousse with Berries.
Couples: Fiesta Time
It's time to get your drink on—not to mention your dinner!
There's no better way to do it than with a springtime fiesta.
In this couples' class, you'll learn how to make tacos with
all the fixins, and everything else that pairs with a
marvelous Mexican meal. On your menu: Chicken, Beef,
Tuna and Veggie Tacos; Corn Salad with Cotija (Mexican
hard cheese); Sopes (thick masa tortillas layered with
various toppings); Churros with Chocolate Dipping Sauce;
and plenty of Classic Margaritas. Olé!
Making pasta dough by hand and then turning it into
countless shapes is not only easy; it's a fantastically fun
activity to do as a couple. In this class, you will learn those
skills as well as how to cook various sauces appropriate for
COUPLES’ COOKING
with Kathryn Gordon & Jessie Riley
Spanish Tapas for Couples
Kathryn Gordon
If you can't get to Spain soon enough to enjoy tapas to your
heart's content, this class for couples is the next best thing.
Inspired by extensive stays in Barcelona, Jessie Riley will
share her recipes of easy-to-prepare Spanish tapas. Join
her and Chef-Instructor Kathryn Gordon to make: Egg
and Potato Tortilla Español; Sautéed Chorizo and Garlic
Shrimp; Galician-Style Grilled Octopus with Smoky
Paprika; Salted Fried Padron-Style Peppers; Pinchos
Morunos (grilled pork) with Allioli, Marcona Almonds,
and Olives; and Quail-Egg Crostini with Serrano Ham.
After cooking, you will sit and enjoy your preparations
with White and Red Sangria.
Couples Chocolate for Valentine's Day
Kathryn Gordon
Love the romance of chocolate? Then join Chef Kathryn
and Chef Jessie to learn the basics of working with
couverture—high-quality chocolate. In this delicious class,
you will practice tempering and making: Buttercrunch
Candy; Chocolate-Cashew Caramel Turtles; Melt-in-YourMouth Chai Truffles; Oozy Gooey Chocolate Chunk
Cookies with Fleur de Sel; "Nutella" Style Brownies; and
Belgian Spiked Hot Chocolate. All treats will be packaged
up for participants to share and take home...after plenty of
sampling during class.
New Orleans Cooking for Couples
Kathryn Gordon
Turn a night in New York into a night in New Orleans with
Chef-Instructor Kathryn Gordon and Jessie Riley. You will
learn classic recipes that Chef Kathryn grew to love as a
young child living in the Big Easy. On your menu: Mini
Muffalettas; Shrimp and Grits; Fried Oysters with
Remoulade; Chicken Gumbo; Andouille Jambalaya;
Crispy Okra; Pecan Pralines; Beignets; Bananas Foster;
and New Orleans Beer.
Couples Brunch: Hot off the Griddle
Kathryn Gordon
Do you love curling up at home and secretly eating
breakfast foods for dinner? Then expand your pancake
repertoire in this fun-filled class with Chef-Instructor
Kathryn gordon. You'll start your decadent breakfast-fordinner menu with Cornmeal-Jalapeno Waffles with Fried
Chicken and Gravy; Salvadorian Chorizo and Roasted
Corn Hash on Corn Pupusas with Poached Quail Eggs;
and Buttered Mushroom Buckwheat Crepes with Gruyere
Cheese. For "dessert," you will make Caramelized Apple
Dutch Oven Pancakes; Sweet Potato-Orange Waffles with
Butter Pecan Ice Cream and Bourbon Sauce; and
Kathryn's Dad's Drunken Crepes Suzette. It will surely be
an epic brunch!
Couples French Cooking
Kathryn Gordon
Looking for delicious, easy-to-cook dishes that will tide
you over from the weekend through your week? Chefs
Jessie and Kathryn will share soups and stews of the Loire
Valley that they have learned firsthand while working with
various Michelin and Relais & Chateaux chefs on
Kathryn's annual ICE Cuisine courses in France. These
dishes store well, and can be portioned and frozen to give
you variety during your busy workweek. On your French
culinary journey, you will make and enjoy: Chicken
Bouillabaisse with Garlic Aioli; Chicken and Mushrooms
in Vin Jaune; Boeuf Bourguignon; Curry Zucchini Soup;
Cream of Cauliflower Soup; and Fresh Pea and Mint soup.
When all the dishes have been prepared, we will sit and
enjoy a hearty dinner with crusty breads, salad, and
French wines.
MORE COUPLES’ COOKING
Couples Cooking:
The Bourbon Steakhouse
Steak is always a satisfying dinner, but it gets more of a
boost when paired with bourbon. Come to ICE with your
significant other for a night of steakhouse cuisine, where
you will savor classic flavors updated with bourbon notes.
You will prepare and enjoy: Clams Casino; Sausage-
Stuffed Mushrooms; Frisée aux Lardons (curly endive
salad with Roquefort and bacon); NY Strip Steak au Poivre
with Cognac-Cream Sauce; Grilled Center-Cut Pork Chops
with Bourbon-Mustard Glaze; Haricots Verts (French
green beans); Truffled Mashed Potatoes; Bread Pudding
with Bourbon-Caramel Sauce; and, to drink, a Bourbon
Sour or Boulevardier.
Couples Cooking: Sushi & Sake Bar
Heading out to your local sushi bar this date night? Before
you do, come to ICE to learn how to create your own sushi
and sake bar at home. In this class for couples, you will
learn the basics of how to prepare perfectly steamed rice,
and the techniques needed to make a well-balanced roll.
Once you master the rest of these Japanese menu
mainstays, you'll think twice before heading out to your
neighborhood sushi joint. You will prepare and enjoy:
Shrimp Shumai; Vegetable Tempura; Cold Soba Noodles
with Dipping Sauce; Maki and Futomaki rolls (both thin
and thick); Inside-Out Rolls; Edamame; Cucumber Sake
Coolers; and a refreshing Lychee Martini.
Caporale as you learn to make amazing His-n-Hers
Cocktails: a new way for couples to enjoy drinks together.
Each His-n-Hers pairing consists of two cocktails with
complementary flavor profiles—one geared toward a more
masculine palette and presentation and the other toward
more feminine tastes. The flavors are designed to be mixed,
preferably through an after-sip kiss. The ingredients, while
of high quality, are commonly available, making everything
accessible and easy to prepare. Your drinks include: classic
and contemporary spins on His-n-Hers Martinis.
Join ICE for this pizza party...and for your next pizza party
at home, you'll have the ingredients for success. In this
class for couples, you will learn step-by-step how to make
the perfect pizza pie, prepare sophisticated sides, and
more. Your complete menu will include: Arugula Salad
Couples Cooking: Indian Favorites
with Olive Oil, Lemon, and Shaved Parmesan; Homemade
Caprese Salad with Handmade Mozzarella; Southern
Italian Home-Style Pizza; Pizza Bianca; Egg and Potato
Pizza; Sausage and Broccoli Rabe Pizza; and Clam Pie.
Don't forget dessert pizza: You will indulge in a Nutella and
Banana Pie. You will enjoy your pies with Prosecco and
Red and White Italian Wines.
Knife Skills for Couples
Thursday, January 8, 6-9pm
or Saturday, January 24, 6-9pm
or Friday, February 13, 6-9pm
or Saturday, February 14, 6-9pm
or Friday, March 13, 6-9pm
or Friday, April 24, 6-9pm
or Saturday, May 9, 6-9pm
or Friday, May 29, 6-9pm
Knowing how to use knives skillfully is the foundation of all
cooking, and doesn't have to be scary or frustrating. Many
home and even professional cooks don't always wield a
knife correctly, which increases food preparation time and
makes the process harder and less safe than it should be. In
this indispensible class, you and your partner will learn
how to slice, dice, and chop in the safest and most efficient
manner as you prepare a menu of: Plantain Chips with
Master some of the most fragrant and distinct dishes in
this country's rich and varied cuisine, emphasizing a riot of
toasted spices. You'll learn all about the vegetables,
seafood, and other featured ingredients, with a range of
geographic and climatic origins, from hearty masalas to
spicy curries to cooling raitas. We'll assemble a lavish menu
of: Pakora & Tamarind Chutney; Chana Masala; Chicken
Tikka Masala; Rogan Josh; Goan Shrimp Curry;
Cucumber Raita; Naan; and Pulao; then cool off with
Mango Lassis.
Couples Cooking: Asian Favorites
Asian cuisine is comforting, flavorful, and often fairly
simple to prepare. So why order in for Chinese, Korean,
Thai, or Japanese, when you can create a fabulous Asian
meal for two (or more) that's fresh and fulfilling? Come to
ICE to learn these cornerstones of Asian cuisine, including:
Hot and Sour Soup; Chinese Pork Potstickers; Pad Thai;
Bulgogi (grilled seasoned sliced beef); Steamed Whole
Fish with Soy and Ginger; Yellow Chicken Curry;
Bibimbap (seasoned vegetable rice bowls); and, for
dessert, Deep-Fried Bananas.
Couples Cooking: Tuscan Favorites
Fresh Salsa; Roasted Vegetables with Herbed Goat Cheese
Crostini; and Brussels Sprouts, Bacon, and Blue Cheese
Crostini.
Couples Cooking: Pizza & Wine Bar
Couples Cocktails
The couple that plays together stays together—and what’s
more fun than making drinks for two? Join the Anthony
The genius of Tuscan cuisine lies within its simplicity of
fresh ingredients. The landscape is a romantic patchwork
of grapevines, farmhouses and olive groves. If you and a
date are considering an Italian countryside getaway save
yourself the plane tickets and join ICE for an intimate
Tuscan feast where you will make: Tuscan Chicken Liver
ice.edu/MainCourse
Anthony Caporale
Friday, January 22, 6:30-9:30pm
or Friday, February 13, 6:30-9:30pm
Pate; Ribollita (Tuscan vegetable and bread soup); Shaved
Fennel Salad; Handmade Tagliatelle with Truffle Butter;
Bistecca Fiorentina (grilled porterhouse steak); Porchetta
(garlic and herb pork roast); Lemon Olive Oil Cake; and a
toast over a Limoncello Cocktail. You’ll also enjoy Tuscan
wines paired with dinner.
Couples Cooking: Burgers & Beer
What could go better together than burgers and beer—
cooked by you and your significant other? In this class
created specifically for couples, you'll learn to make burgers
for every taste, sides for every craving, and some
spectacular desserts—along with a thirst-quenching
selection of beer and beer cocktails. The burgers include:
Black-Bean Veggie Burger; Ahi Burger (ginger wasabi aioli
and lime-cilantro Asian slaw); Bacon-Chevre Burger (beef
burger, herbed goat cheese, avocado, applewood smoked
bacon); and Juicy Lucy. For your sides: Quick Pickles;
French Fries (regular and truffle, with various dipping
sauces); Onion Rings; and Romaine Wedges (with blue
cheese, tomato, and bacon). Drinks include a variety of
beers and mixed beer cocktails, such as the Shandy or a
Black and Tan; for dessert, you'll enjoy Irish Car Bomb
Floats and Chocolate Peanut Butter Cupcakes.
Duck for Two
Renee Marton
Don't duck for cover! Sometimes it takes two to prepare a
duck feast. With Chef-Instructor Renee Marton, you and
your partner will learn the basics and far beyond in this
class about the delectable bird. On your menu: Duck
Dumplings; Garam Masala Spiced Duck Breast;
Pappardelle with Duck Ragu; Duck Fried Rice; Spicy Thai
Duck Liver Salad; and yes, even Duck Cookies.
Easy Weeknight Suppers for Couples
Gail Katz
Every evening will be even more special after you and a
loved one learn these simple dishes. With Chef Gail Katz's
instruction, seemingly complex preparations become easy,
elegant weeknight dinners perfect for two. On your eclectic
menu: Tomato and Watermelon Salad; Cucumber
Watercress Soup; Sautéed Skirt Steak with Frisée and
Roasted Potato Salad; Spice-Rubbed Rack of Lamb with
Carrot and Zucchini Ribbons; Chicken-Wrapped Shrimp
and Sautéed Spinach with Raisins and Pine Nuts; Grilled
Peaches with Blueberry Sauce; and Frozen Lemon
Mousse.
33
Private Hands-On
COOKING PARTIES
ICE Á LA MINUTE
Faster Classes!
In this series of classes, ICE offers you the opportunity to develop specific core cooking skills or learn how to make a
meal in just 1.5 to 2.5 hours. Culinary knowledge has never been so easy to acquire! Come spend some time in our
kitchens before work, on your lunch break, before meeting friends for dinner, or as a night cap. What better way to
quickly become a better cook?
Core Skills: Chocolate Tempering
Taste of Tapas
$75 F 1 sessions
Wednesday, February 11, 10am-11:30 AM
$70 F 1 session
Perfectly tempered chocolate is what differentiates
home-baked goods and professional ones—the process
gives the latter a shiny polish and clear snap. You will
learn to temper chocolate using the seeding method,
then make: Almond Bark; Chocolate Clusters; and
Chocolate-Dipped Fruits.
Taste of Thai
Sunday, February 1, 10am-12:30pm
Tuesday, May 12, 10am-12:30pm
$75 F 1 session
Take a quick, two-and-a-half-hour trip to Bangkok to
make a traditional pad thai. You will learn to work
with Thai ingredients that include fresh lemongrass,
fish sauce, and tamarind. You'll also hone your stirfrying skills, while making: Pad Thai; Chicken or Beef
Sate; and Green Papaya Salad.
Risotto
$75 F 1 session
This simple and satisfying Italian dish can be tricky to
execute. To insure that your risotto is perfectly
toothsome, take this quick but information-packed
course, where you will make and enjoy: Saffron
Risotto; Lemon-Shrimp Risotto; Wild Mushroom and
Fontina Risotto; Risotto Primavera; and lightly fried
Arancini (stuffed rice balls).
Pasta Mania
Tuesday, February 3, 1-3:30pm
or Saturday, May 30, 8-10:30.pm
$75 F1 session
Come and enjoy a Spanish tapas meal, complete with
Sangria, in this fast and fun one-and-a-half-hour class.
In just the time it takes to feel like you've escaped to
Barcelona, you will make: Patatas Bravas; Pimientos
de Padron (blistered shishito peppers with sea salt);
Gambas al Ajillo (sautéed shrimp in garlic); Jamon
Serrano and Cheese Platter; Spiced Marcona
Almonds; and Red and White Wine Sangria.
Core Skills: Knife and Sauté
Wednesday, February 11, 12:30am-2:30pm
or Tuesday, May 12, 1:30-3:30pm
$80 F 1 session
In this quick but packed two-hour class, you will learn
basic knife and sauté skills, then create a quick chicken
lunch with traditional pan sauce utilizing your newly
acquired knowledge. You will fillet a chicken, mince
shallots, dice potatoes, and julienne carrots and
zucchini to make: Sautéed Chicken Breast with
Shallot-White Wine Pan Sauce; Pommes Parisiennes
(sautéed potatoes with butter and parsley); and
Sautéed Julienned Vegetables.
Handmade Mozzarella
or Saturday, June 20, 10am-11:30 AM
$70 F 1 session
Hand-pulling mozzarella is a quick way to have freshly
made cheese in your fridge every day. In this class,
you'll learn the authentic way to make this creamy,
popular cheese using cow's milk. Once the mozzarella
is ready, you will snack on the fruits of your labor with
a classic Insalata Caprese (tomato, mozzarella, and
In this two-and-a-half-hour-class, you will learn
enough to make an Italian grandmother beam with
pride: how make pasta dough from scratch, cut it into
shapes, and make a fresh pesto. You will then sit down
for a communal lunch. On your menu: Papardelle al
basil salad) and Mozzarella en Carrozza (breaded and
fried mozzarella squares), Southern Italy's answer to
grilled cheese.
Pesto; Fettucine Alfredo; and Penne Puttanesca.
Monday, February 16, 8:30-10pm
or Saturday, June 20, 12:30am-2pm
$70 F 1 session
Indian Curries
Tuesday, February 3, 10am-12pm
$70 F 1 session
While you could get takeout delivered to your door in
no time, making these warm, steamy, aromatic dishes
at home is far more satisfying. In just 90 minutes,
you'll learn to prepare: Three Masala Spice Blends;
Shrimp Jalfrezi Curry; Chicken Vindaloo; CoconutVegetable Curry with Cashews; and Basmati Rice.
Taste of Sushi
$75 F 1 session
In just 90 minutes, you will aquire enough skills to
never have to rely on takeout sushi again! You'll learn
the fundamentals of making sushi at home, then use
your new skills to prepare and enjoy three maki rolls:
California, Tuna, and Lump Crabmeat Maki Rolls.
Tacos and Tequila
or Friday, April 10, 8:30-10:30pm
$75 F 1 session
Tacos and tequila: One would only be half as good
without the other. This compact class is your chance to
get the best of both! You will learn to master mixing
Mexican cocktails and making authentic corn tortillas
from scratch. Your menu will consist of: Chorizo
Dumplings
Whichever way you fill them, wrap them, or cook
them; dumplings are a fantastic quick and easy bite. In
this 90-minute class, you will learn the techniques to
properly prepare these mainstays of Asian cuisine. We
will focus on the dumplings of China and Japan as you
make: Steamed Chicken Shao Mai with Orange
Dipping Sauce, Pan-Fried Vegetable Gyoza with Spicy
Dipping Sauce, and Deep-Fried Pork Wontons with
Sweet Chile Sauce.
Marshmallows
$75 F 1 session
Whether they're floating hot cocoa treasures or the
fluffy campfire essential, marshmallows are the
ultimate nostalgic treat for all seasons. In this twohour class, you'll craft sugary, puffy pillows in every
flavor, from basic to elaborate, including: Rocky Road;
Rose Petal; Toasted Coconut; Chocolate Espresso;
Vanilla Bean; and Raspberry.
Sweet and Savory Soufflés
or Sunday, March 15, 10am-12pm
$70 F 1 session
Soufflé is the perfect dish to learn to make in an hour
and a half, especially since most are best eaten right
out of the oven! You won’t believe how much you can
learn, cook, and eat in just one morning. On your
menu: Classic Cheese Soufflé, followed by individual
Dessert Soufflés in chocolate, banana, lemon, and
orange flavors.
Tacos; Fish Tacos; Handmade Corn Tortillas; Pico de
Gallo; Guacamole and Chips; Tequila and Sangrita (a
spicy chaser); and Mexican Beer.
The Institute of Culinary Education runs a
private cooking party program that offers
events perfect for corporate entertaining,
team building, and closing dinners, or for
personal celebrations such as birthdays,
rehearsal dinners, bachelorette and
bachelor parties, and special reunions.
You’ll learn specific techniques as our chefinstructors and assistants—who are
prepared for both the eager novice and the
experienced cook—guide you through the
recipes.
Each event is a lunch or dinner where
“hands-on’’ cooking is the entertainment.
Your party will be divided into groups, each
cooking a different part of the menu that
you’ve selected. You will learn specific
techniques and kitchen “tricks’’ that will get
you thinking like a chef.
Our chef-instructors are experienced
professionals, and have a comprehensive
knowledge of virtually all cuisines, along
with the experience to make cooking fun
and entertaining. As one of the leading
culinary education centers in America, the
school’s atmosphere and professionalism
are geared toward a fun learning
experience.
Our parties call for a minimum of 12 and a
maximum of 90 people. Our largest
kitchen holds 40 people. A group of 40 to
60 people will cook in two kitchens, while
a group of 60 to 90 people will be allocated
three kitchens. In each case, the group will
dine together in one kitchen. A 20%
service staff fee and operation fee will be
added.
CELEBRITY CHEF OPTION
This is aunique and exciting way to
enhance your cooking party. Let ICE
arrange for a celebrity chef to cook for your
group. Price and availability of these and
many other chefs vary.
REPRESENTATIVE CLIENTS
Recent clients who have held private
cooking events at ICE include Google,
MTV, American Express, L’Oreal,
ABC/Soapnet, NY Life Insurance, Ernst &
Young, Pfizer, Yahoo!, Visit Britain, Visit
Scotland, and law firms Skadden Arps,
Ropes & Gray, and Mayer Brown.
WINE OR BEER TASTINGS & MIXOLOGY
PARTIES
Another option for your group is to hold a
private wine or beer tasting at ICE. Topics
range from “A Wine Tour of Italy” to “New
World vs. Old World Wines.” For beer
aficionados, we can arrange a sampling of
microbrewery beers. Yet another beverage
option is a mixology class: from classic
cocktails to their contemporary twists, our
experts can teach the basics and much
more of cocktail creation. Hors d’oeuvres
and food pairing option can be added to
any of these beverage programs.
AND KIDS’ EVENTS
By popular demand, we are pleased to offer
Kids’ Cooking Events, perfect for birthdays
and other special celebrations. These
parties run two hours and include a
specially designed hands-on cooking class
with an experienced chef-instructor; a sitdown meal where kids eat what they cook,
plus snacks; a kid-friendly bar with juices,
sodas, and milk, plus coffee and tea for
adults; and refreshments for adults, if
ordered.
An ICE event coordinator will work with
you to create the perfect meal based on
your child’s age and culinary preferences.
Parties can accommodate up to 30
children. Prices are $2,700 for up to 20
children, and $60 for each additional child
up to our maximum of 30. A 20% service
staff fee and operation fee is added.
Typical Event:
• 3 to 3.5 hours
• 1/2 hour for wine & hors d’oeuvres
• 1 hour for hands-on cooking class
• Full-service sit-down dinner where
everyone enjoys the meal that you’ve made
• Our space accommodates groups of
12–90 people. At every event, the group
will dine together in the same kitchen
Price: Ranges from $85–$190 per person
• An open bar of house wine, beer,
water & soft drinks included
and served throughout your event
For options and information on any of
these events, or to be added to our mailing
list, please call 888-975-CHEF
34
SCHOOL OF RECREATIONAL COOKING
Nick Malgieri
Founder of Baking Program
TECHNIQUES OF PASTRY & BAKING
TECHNIQUES OF: Pastry • Bread Baking • Chocolate • Cake Baking • Confectionery
Nowhere else in the United States can you find a program of pastry and baking classes for recreational cooks as comprehensive as ours. To a great extent, success in baking depends on a familiarity with, understanding of and mastery
over techniques. You will learn folding, icing, tempering, kneading, rolling, and much more—all techniques you can apply to your home baking projects. Our hands-on Techniques series is designed to give you broad knowledge and
provides many opportunities to reinforce your skills. The curriculum was designed by Nick Malgieri, Director of Baking Programs at ICE and the author of “Pastry!,” “Bread!,” “Bake!,” “The Modern Baker,” “How to Bake,” “Chocolate,”
and “Perfect Cakes,” among other cookbooks. Each class lasts four to five hours. Students are encouraged to bring a light lunch or dinner to all pastry classes.
TECHNIQUES OF PASTRY
TECHNIQUES OF CHOCOLATE
Pastry 1-2 will help you master basic pastry techniques, formulas, and processes. You’ll learn the best methods for
creating doughs by hand or machine and making filling for luscious tarts and pies, among other things.
Courses in this series may be taken in any order.
This series will teach you how to work with chocolate like a professional. All the latest techniques for
melting, tempering, dipping, and molding will be covered. You’ll learn to make all sorts of confections,
from simple nut clusters to chocolate-coated almond butterscotch and fancy truffles dipped and molded.
Courses in this series must be taken in sequence.
Pastry 1:
• Pies, tarts, and individual tarts made with sweet pastry dough: banana walnut tart;
southern pecan pie; individual lemon cheese tarts; individual chocolate hazelnut tarts
• Pies, tarts, and individual tarts made with flaky pastry dough: individual fruit tarts;
Maida’s Big Apple Pie; Tarte Tatin
• Pâte à choux desserts, including éclairs; profiteroles; Paris-Brest; cream puffs
Chocolate 1:
• Chocolate nut clusters; chocolate-enrobed fruits; fantasy barks
• Grand Marnier truffles, bourbon-flavored truffles; ginger truffles; passion fruit truffles;
espresso truffles
• Chocolate caramels; old-fashioned almond butter-crunch; chocolate-covered caramel almonds
Pastry 2:
• Quick puff pastry; caramelized palmiers; Napoleons; savory hors d’oeuvres
• Classic puff pastry; almond-filled pithiviers; mixed fruit strips; classic cheese straws
• Strudel and phyllo pastries, including Viennese apple strudel; spinach phyllo triangles;
Moroccan almond pastries
Chocolate 2:
• Filled molded chocolates with chocolate, nut, and specialty centers
• Dipped chocolates with centers flavored with specialty chocolates, liqueurs, fruits, and spices
• Hollow and solid molded chocolates, golden disks (gold-flecked dipped chocolates)
Pastry 1
F $300 F 3 sessions
COURSE MEETS
consecutive days
1 day/week
Tue
2/9
Sun
3/1
Pastry 1 & 2 combined
COURSE MEETS
consecutive days
consecutive days
TIME
10am-3pm
10am-3pm
ALL DATES IN COURSE
2/9 • 2/10 • 2/11
3/1 • 3/8 • 3/15
F $555 F 5 sessions
Mon
1/5
Mon
5/4
TIME
9am-3pm
9am-3pm
ALL DATES IN COURSE
1/5 • 1/6 • 1/7 • 1/8 • 1/9
5/4 • 5/5 • 5/6 • 5/7 • 5/8
Chocolate 1 F $310
F 3 sessions F *Indicates a course that skips one or more dates.
COURSE MEETSSTART DAY
ALL DATES IN COURSE
consecutive days
Wed
3/18
1 day/week*
Sun
1/25
START DATE
10am-3pm
10am-3pm
Chocolate 1 & 2 combined F $575
F 5 sessions
COURSE MEETS
consecutive days
TIME
9am-3pm
Mon
4/20
TIME
3/18 • 3/19 • 3/20
1/25 • 2/1 • 2/8
ALL DATES IN COURSE
4/20 • 4/21 • 4/22 • 4/23 • 4/24
TECHNIQUES OF BREAD BAKING
You can’t beat the pleasure of making bread. This course explores a range of basic and specialty breads. You’ll
learn how to work with yeast, create doughs from various flours, make quick breads, loaves, rolls, ethnic breads,
and sourdoughs. Courses in this series may be taken in any order.
TECHNIQUES OF CAKE BAKING
Bread 1:
• Lesson 1: Flatbreads and Crisp Breads
Traditional Ligurian focaccia with a variety of toppings and fillings; Turkish flatbreads with
easy hummus; Egyptian pita; Fattoush (Egyptian pita salad); grissini (classic breadsticks of
Piemonte)
• Lesson 2: One-Step Breads
Easiest home-baked bread; all-whole-wheat bread; pain de mie, French sandwich bread;
golden sandwich bread; old-fashioned raisin bread; frisée salad with bacon and croutons;
tramezzini (Italian snack sandwiches)
• Lesson 3: Rolls and individual breads
White and whole-wheat bagels; English muffins; Sicilian sesame rolls; “pretzel” rolls;
muffuletta (classic New Orleans sandwich); pan bagnat (Niçoise salad sandwich); easy citrus
marmalade
Bread 2:
• Lesson 1: Starters and Two-Step Breads
Easy pre-ferment; ciabatta; ciabatta rolls; Tuscan salt-free bread; challah; Swiss braided
bread; panini; challah raisin bread pudding
• Lesson 2: Whole-Grain Breads
Deli rye bread; Sicilian semolina bread; American pumpernickel bread; light spelt and
caraway bread; deli-style corned beef sandwiches; Danish smørrebrød of smoked salmon
Cake Baking 1-2 provides you with a repertoire of classics, such as layer cakes, individual cakes,cand
cupcakes. You will also learn to prepare loaf cakes, such as pound cake, as well as a variety of icings.
Finally, you will acquire the skills to assemble cakes for special occasions. Courses in this series may be
taken in any order.
Cake Baking 1:
Cake Baking 2:
• Pound cakes; loaf cakes; fruit filled crumb cakes; marble spice cake; lemon buttermilk
pound cake
• Fabulous layer cakes, including white cake with lemon coconut frosting; devil’s food cake with
boiled icing; old-fashioned chocolate pecan layer cake
• Classic and contemporary sponge cakes, including hot milk sponge cake; chocolate, spice,
and orange chiffon cakes
• Individual cakes, including fruit and berry financiers; chocolate raspberry cubes;
coffee diamonds
• Cupcakes unlimited, including devil’s food cupcake; coconut-topped lemon cupcake;
chocolate pecan cupcakes with chocolate glaze
• Chocolate masterpieces, including chocolate mousse cake covered with ribbons and ruffles
of chocolate; Swiss chocolate roulade; chocolate raspberry trifle
Cake Baking 1
COURSE MEETS
consecutive days
1 day/week*
F $300 F 3 sessions *Indicates a course that skips one or more dates.
Mon
3/30
Sun
4/26
TIME
10am-3pm
10am-3pm
ALL DATES IN COURSE
3/30 • 3/31 • 4/1
4/26 • 5/3 • 5/17
Bread 1
F $300 F 3 sessions F *Indicates a course that skips one or more dates.
COURSE MEETS
consecutive days
1 day/week*
Mon
3/23
Sat
1/3
Bread 1 & 2 combined
Cake Baking 1 & 2 F $575
COURSE MEETS
consecutive days
consecutive days
F 5 sessions
Mon
1/26
Mon
4/13
TIME
9am-3pm
9am-3pm
ALL DATES IN COURSE
1/26 • 1/27 • 1/28 • 1/29 • 1/30
4/13 • 4/14 • 4/15 • 4/16 • 4/17
COURSE MEETS
consecutive days
consecutive days
TIME
10am-3pm
10am-3pm
ALL DATES IN COURSE
3/23 • 3/24 • 3/25
1/3 • 1/10 • 1/24
F $500 F 5 sessions
Mon
2/16
Mon
3/9
TIME
10am-3pm
6-11pm
ALL DATES IN COURSE
2/16 • 2/17 • 2/18 • 2/19 • 2/20
3/9 • 3/10 • 3/11 • 3/12 • 3/13
12-WEEK INTRODUCTION TO PASTRY & BAKING
TECHNIQUES OF CONFECTIONERY
If you've always dreamed of becoming the next Willy Wonka, now's your chance. We've introduced this twoday workshop to help you acquire the skills needed to prepare confections with confidence. The hallmark for
producing these candies lies in knowing how to work with sugar. In this intensive class, you will focus on sugar
cooking: its different stages and understanding their outcomes.
Confectioneries
will include:
• Salt Water Taffy
• Vanilla Caramels
• Crystallized Chocolate-Covered Almonds
• New Orleans Pralines
• Chocolate Fudge
• Nougat Montelimar
• Peanut Brittle
• Lollipops
• Marshmallows
Confectionery F $220 F 2 sessions
COURSE MEETS
consecutive days
Sat
2/21
TIME
10am-2pm
ALL DATES IN COURSE
2/21 • 2/22
Learn the basic techniques of pastry and baking in this 12-session class, designed
by our director of baking programs, Nick Malgieri. The course familiarizes
students with the recipes and concepts used by professional bakers and pastry
chefs, which form the basis of every competent baker’s repertoire.
Sundays, January 25-April 26 (skips 2/15 & 4/5) F 6-11pm
or Tuesday-Thursday, March 3-26 F 6-11pm
or Sundays, May 31-August 23 (skips 7/5) F 6-11pm
or Wed-Thurs-Fri, May 27-June 19 F 10am-3pm
$1400 F 12 sessions
Lesson 1:
Lesson 2:
Lesson 3:
Lesson 4:
Lesson 5:
Introduction to Yeast Baking
Simple & Complex Breads
Pies & Tarts made with
Flaky Pastry dough
Pies & Tarts made with
Sweet Pastry dough
Pâte à Choux
& Pastry Cream
Lesson 6:
Lesson 7:
Lesson 8:
Lesson 9:
Lesson 10:
Lesson 11:
Lesson 12:
Cheesecakes & Puff Pastry
Baking Puff Pastries
Cookies & Piping
Chocolate Techniques
Foam Cakes & Glazing
Chocolate Cakes
Butter Cakes
& Cake Finishing
The program investigates a broad range of pastries—both classic and modern—to provide a full understanding of all baking categories.
Students must come to class with a digital scale with a 7- to 11-pound capacity.
ice.edu/MainCourse
35
CAKE DECORATING with Chef Toba Garrett
Toba Garrett is a master cake designer and sugar craft artist with more than 20 years of experience. Garrett teaches the decorative side of sweets in classes specializing
in everything from realistic marzipan fruits to fantastic multi-tiered wedding cakes. Garrett herself has studied American and European style cake decorating with
world-renowned sugar craft artists from England, Australia, South Africa, Mexico, Canada and the U.S. She also boasts an impressive exhibition record– she’s won
more than a dozen gold and silver medals in international competition, including the grand prize for pastry from La Société Culinaire Philanthropique de New York,
gold medal of honor from the Société des Chefs, Cuisiniers et Pâtissiers de la Province de Quebec and the trophy of Les Commanderies. Her work has been featured
in magazines such as “Essence,” “Showcase,” “Gourmet” and “Bride’s.” Garrett’s first book, “Creative Cookies” (Sterling Publishing), was followed by “The WellDecorated Cake,” “Professional Cake Decorating,” and “Wedding Cake Art and Design.”
TECHNIQUES OF CAKE DECORATING 1-2
This series covers all you need to know to create spectacular piped and hand molded cake decorations.
After completing the class, students will be able to design and create gorgeous cakes for friends and family.
Courses in this series must be taken in sequence.
TECHNIQUES OF CAKE DECORATING 1-2:
Cake Decorating 2:
• Rolled fondant
• Ruffling
• Extension work
• Royal icing lacework
• Brush embroidery
• Gum paste flowers
Cake Decorating 1:
• Pastry bag and other decorating
tool techniques
• Development of visual awareness
and creativity in design
• Border design; decorative writing;
pressure and control piping
• Chocolate molding; making marzipan fruit
COURSE SCHEDULE
Cake Decorating 1 F $540
COURSE MEETS
consecutive days*
consecutive days
consecutive days
consecutive days
consecutive days
Mon
1/19
Mon
2/9
Mon
3/2
Mon
4/13
Mon
5/11
v
Cake Decorating 2
COURSE MEETS
consecutive days
F 5 sessions
TIME
10am-3pm
1-5pm
10am-3pm
1-5pm
1-5pm
F $540 F 5 sessions
Mon
2/16
TIME
10am-3pm
ALL DATES IN COURSE
1/19 • 1/20 • 1/21 • 1/22 • 1/23
2/9 • 2/10 • 2/11 • 2/12 • 2/13
3/2 • 3/3 • 3/4 • 3/5 • 3/6
4/13 • 4/14 • 4/15 • 4/16 • 4/17
5/11 • 5/12 • 5/13 • 5/14 • 5/15
One-Week Wedding Cake Workshop
Gum Paste Floral Workshop
Toba Garrett
Mon-Fri, February 23-27, 10am-3pm
$595 F 5 sessions
Toba Garrett
Saturdays, April 18-May 2, 10am-3pm
$550 F 5 sessions
Here is the five-day version of Toba Garrett’s most popular
class, the Wedding Cake Workshop. This hands-on
seminar covers everything from baking the layers that will
serve as the foundation of your tiered masterpieces to
advice on transporting them safely to their destinations.
You’ll learn: (1) preparation of high-yield yellow cake,
citrus curds, buttercreams, and white-chocolate and royal
icing; (2) making of white chocolate roses, buds, and
leaves to be arranged on a two-tiered cake; (3) gilding,
petal dusting, rolled fondant classical drapery, free-hand
drapery, cornelli lace, Swiss dotting, freehand embroidery,
oval borders, plunger flowers, and appliqué designs; (4)
covering cakes with rolled fondant, tiered cake
construction, doweling techniques; and (5) pricing,
transportation, contracts, and great cake stories!
Prerequisite: Techniques of Cake Decorating 1 or 2.
This intensive three-day workshop is designed for serious
cake decorators who want to expand their gum-paste floral
repertoires. You will create a wide range of decorative
flowers, including hibiscus, tiger lilies, arum lilies,
anthuriums, African violets, and cherry blossoms; you’ll
also create gum-paste foliage. All flowers will be dusted
and painted to perfection, as well as wired and arranged
into breathtaking sprays. Prerequisite: Techniques of Cake
Decorating 2.
See page 11 for ICE’s Professional
Development Program:
Techniques and Art of Professional
Cake Decorating with Toba Garrett
v
Prerequesite: Cake Decorating 1
ALL DATES IN COURSE
2/16 • 2/17 • 2/18 • 2/19 • 2/20
Remember to bring a light snack to eat during your pastry class.
are easy to master. This class will uncover the mysteries of
simple Puff Pastry, Yeasted Croissants and Danish Pastry,
as well as unique specialties such as caramelized KouignAmann and savory Pain au Lait.
Great Danish Pastry
Sat-Sun, January 17-18, 10am-2:30pm
Sat-Sun, July 11-12, 10am-2:30pm
$220 F 2 sessions
PASTRY & BAKING
Cake Pops
Faith Drobbin
$110 F 1 session
Join Pastry Chef-Instructor Faith Drobbin to learn how to
make cake pops—the latest cake sensation. You will bake
chocolate and vanilla cake, make Swiss meringue
buttercream, then create your own flavors of cake pops by
mixing in various buttercreams, lemon curd, chocolate,
cheesecake, peanut butter, and other flavors. You will also
learn how to shape cake pops, adhere them to a stick, dip
them in melted chocolate, and roll them in sprinkles, nuts,
coconut, and other delightful toppings.
Cupcakes Unlimited
or Tuesday, May 26, 6-10:30pm
$115 F 1 session
Are you tired of the "same old, same old" when it comes to
cupcakes? In this class, you will learn both classics and new
twists on cupcakes. These moist pastries always taste great
and are NEVER dry. Plus, you'll pick up easy flourishes for
finishing and decorating with a variety of delicious
frostings. Menu selections: Rich Devil's Food Cupcakes;
Spiced Apple Cupcakes; Lemon-Vanilla Bean Cupcakes;
Brownie Chip Cupcakes; and Elegant Almond Cupcakes.
Frostings include: Cream Cheese Frosting; Fluffy Egg
White Icing; Foolproof Meringue Buttercream; and Rich
Chocolate Ganache.
Home Patisserie: Laminated Doughs
Michael Laiskonis
$125 F 1 session
Amateur cooks often leave the world of delicate laminated
doughs to professional bakers, but with a pinch of patience
and a dash of confidence, these light and flaky preparations
On Day 1 of this special two-day workshop, you’ll make
your own authentic Danish-style dough, similar to what
you’d find in Scandinavia. You’ll be able to practice making
the dough at least two times so that you can master the
tricky technique. On Day 2, you’ll use your own dough to
make various kinds of pastries, such as Almond-Filled
Danish Braid; Prune-, Apricot- or Cheese-Filled Pockets;
Danish Knots with Crumb Topping; and Nut-Filled Danish
Claws.
Sweet and Salty Baking
$115 F 1 session
Combining opposing elements has always been a gamble,
but nothing else has quite pulled it off like when sweet met
salty. Discover what treats tease your taste buds best with
flavors from two very different worlds. You will make and
enjoy: Salted Peanut Butter Cookies; Pretzel Fudge; Salted
Cashew Brittle; Caramel Popcorn; Salted-Crust Margarita
Tarts with Tequila Whipped Cream; Potato Chip Cookies;
Salted Chocolate Cupcakes; Hot Chocolate with Salty
Cheese Cookies; and Salted Caramel Brownies.
Hand-Rolled Bagels
Jenny McCoy
$110 F 1 session
Award-winning chef, educator, and gourmet food product
developer Jenny McCoy has traveled the world, but her love
of the classic bagel will never diminish. And no place does
bagels like New York City does bagels. You'll learn all the
requisite steps to make your own at home, from mixing the
dough to boiling to flavoring with all of the classic toppings.
Learn how to make and then sample: Plain Bagels; Whole
Wheat Bagels; and Cinnamon-Raisin Bagels, along with a
variety of flavorings: Sesame; Poppy; Garlic; Onion;
Caraway; and Sea Salt.
Cookies Unlimited
or Wednesday, March 4, 6-10:30pm
or Friday, May 8, 10am-2:30pm
$110 F1 session
Bake great cookies any time of the year—not only for the
year-end holidays! This class covers a selection of easy-toprepare but delicious bar, drop, refrigerator, and rolled
ARTISANAL BAKING with Chad Pagano
The Artisan Pretzel
Chad Pagano
$110 F 1 session
From the south of Germany to the
streets of Manhattan, the pretzel
has developed a worldwide
following that has stood the test of
time. In this class, Pastry ChefInstructor Chad Pagano will teach
you to knead, shape, boil, and bake your own artisan
pretzels, which you will sprinkle with a variety of
toppings. For good measure, you will also make
handmade dips and create a savory pretzel sandwich. On
your menu: Soft and Hard Pretzels; Rods, Sticks, and
Nuggets; Mini Pretzel Croissants; Black Forest Ham
Pretzel Sandwich with All the Trimmings; and Cheddar
and Milk Chocolate Dipping Sauces.
Artisan Doughnut Sandwiches
Chad Pagano
$115 F 1 session
Pastry and Baking Arts Instructor Chad Pagano has
created an entire menu based on that perennially
popular pastry, the homemade artisanal doughnut.
You'll bake doughnuts from scratch and learn to
assemble a spectrum of complete, unique, and satisfying
meals based on doughnuts. Start with breakfast
cookies. Become the cookie maven you always wanted to
be! You'll bake and take home selections including:
Elegant Almond Bars; Espresso Brownies; Chocolate-Iced
Peanut Squares; Brown-Edged Pecan Wafers; Tennessee
Icebox Cookies; Palm Beach Lemon Cookies; Sicilian Fig
Pinwheels; All-American Coconut Macaroons; and a
couple of wonderful cheese cookies to serve with drinks.
combinations, then move through every meal, straight to
(yes) dessert! Your doughnut-centric day includes
making and eating: French Toast Doughnut with
Scrambled Eggs, White Cheddar Cheese, Center-Cut
Bacon, and Home Fries; Sweet Potato Doughnut with
Roasted Turkey, Cranberry Chutney, Stuffing, Coleslaw,
And Candied Pecans; Apple Cider Doughnut with Roast
Pork, Sautéed Granny Smith Apples and Pickled Red
Cabbage; Whole-Wheat Doughnut Panini with Grilled
Vegetables; and Classic Yeast Doughnut with Chocolate
Glaze, Peanut Butter Mousse, Grape Jelly, and Banana
Custard.
The Artisan Doughnut
Chad Pagano
$115 F 1 session
Yeast or cake, glazed or plain: Doughnuts are delicious
in any form. In this class with accomplished Pastry ChefInstructor Chad Pagano, you will make both yeast-risen
and cake doughnut dough. Then you'll learn how to
spice up both with amazing classic flavors and textures.
For your yeast doughnuts, you will prepare: Peanut
Butter and Jelly with Banana Cream; Salted Caramel;
and New York-Style Cheesecake. We will also prepare
and enjoy cake doughnuts in unique flavors like: Apple
Crumb Pie; Black and White; and Maple Bacon
Breakfast Doughnuts.
Best-Ever Breakfast Baking
$110 F 1 sessions
What could be better than homemade breakfast breads and
buns, fresh from the oven? Learn to make a selection of
these specialties, many of which can be started in advance
and finished at the last minute. Included are: Old-
Fashioned Crumb Buns; Baking-Powder Biscuits; Swiss
Butter Braid; Pecan Sticky Buns; Bacon and Scallion
Skillet Cornbread; and Lemon Cornmeal Scones with
Dried Cherries.
Brioche and Croissant
Sat-Sun, January 24-25, 6-10:30pm
Sat-Sun, June 27-28, 10am-2:30pm
$210 F 2 sessions
Have you ever wondered how to make the buttery, flaky
brioche loaves and croissants found at fancy bakeries? This
class will show you how. During this two-day workshop,
you’ll be able to see the process through, from creating the
dough to letting it rise to shaping your own luscious baked
goods. You’ll make: Brioche à Tête (brioche in the classic
fluted, top-knotted shape); Brioche au Sucre (sweet
brioche loaf); Classic Butter Croissants; Almond-Filled
Croissants; and Pains au Chocolat (chocolate-filled
croissants).
Basically Baking
Friday, January 30, 10am-2:30pm
$110 F 1 session
Do you love the idea of baking but haven’t got a clue about
how to proceed? Are you afraid you’ll never master lightas-air cakes, tender scones, and other delicate baked
goods? Fear no more! ICE's own Nick Malgieri has created
a baking basics class that's guaranteed to help you produce
extraordinary baked desserts. In addition to learning
techniques for measuring ingredients and preparing pans
perfectly, you’ll follow a wide selection of easy recipes, such
as: Rosemary Focaccia; Cornmeal and Dried Cherry
Scones; Hazelnut Butter Cake; Chocolate Chunk Scones;
and Fabulous Flourless Chocolate Mousse Cake.
36
SPECIALTY PASTRY & BAKING COURSES
PASTRY
& BAKING
Fancy Eclairs
Jeff Yoskowitz
$115 F 1 session
Eclairs provide the ideal balance of flaky
exterior, rich icing, and creamy filling.
Lead Pastry & Baking Arts Instructor
Jeff Yoskowitz will lead you through an
exploration of both classic and
innovative flavors. You'll learn all the
techniques to make your own,
patisserie-worthy pastries from scratch,
with a menu that includes: Nutella,
Blueberry Mascarpone, Banana Tres
Leches, Pistachio, and Rose Eclairs.
Biscotti Unlimited
Thursday, February 12, 10am-2:30pm
or Saturday, march 28, 6-10:30pm
$110 F 1 session
Learn to make the most popular of contemporary cookies,
from the classic to the cutting-edge. This class will reveal the
techniques necessary to produce perfect biscotti every time.
You'll enjoy making: Classic Tuscan Biscotti di Prato
(crunchy almond biscotti); Biscotti Napoletani (crisp honey,
cinnamon, and hazelnut biscotti); Biscotti all'Anice (crisp
anise-scented biscotti); Chocolate-Dipped Chocolate
Biscotti; Pistachio and Dried Cherry Biscotti; and more.
Valentine's Day Cupcakes
Melanie Underwood
$115 F 1 session
This special Valentine's Day-themed class will allow you to
treat your sweetie—and yourself—to cupcakes that are as
delicious as they are beautiful. Under the expert guidance of
ICE Chef-Instructor Melanie Underwood, you will learn to
make an assortment of cupcakes that includes Red Velvet;
Strawberry with Whipped Cream and Fresh Strawberries;
Devil's Food with Raspberry Jam and Chocolate Ganache;
and Vanilla Chiffon with Rose Petal Buttercream.
Cupcakes and Cocktails
Stephanie Teekaram
$115 F 1 session
Gourmet Cake Series: Classics
Sandy Murzin
$115 F 1 session
If you pause at every pastry shop and wonder how those
gorgeous gourmet cakes are prepared, it's high time to find
out. In this class with baker and instructor Sandy Murzin,
each student will learn how to bake, fill, ice, and decorate his
or her own eye-catching Opera Cake, Tres Leches Cake or
Layer Cake. Students will leave the class with their very own
masterpiece, fit for a patisserie window.
Simple Cake-Decorating Techniques
Faith Drobbin
or Friday, May 1, 10am-2:30pm
$115 F 1 session
Cake decorating is labor-intensive, as any
professional cake designer can tell you.
But in a just few hours, you can learn
tricks that will allow you to create simple
decorations for your homemade cakes.
Experienced Pastry Chef-Instructor Faith
Drobbin will teach you the top
foundational techniques, including
chocolate piping, chocolate dipping,
transfer sheets, chocolate plastic,
caramelized sugar decorations and baskets, rolled fondant
decorations, and simple buttercream piping.
Afflicted with FOP (fear of pastry)? Have no fear: Nick
Malgieri, ICE's Director of Pastry and Baking Programs and
the award-winning author of many books on the subject,
will guide you through three essential doughs that are both
easy to prepare and a breeze to use. Learn how to make olive
oil dough for savory pies and tarts; classic sweet pastry
dough for dessert pies and tarts; and the quickest puff
pastry, made in the food processor in a flash. On your menu:
Spinach and Bacon Tart; Gruyère and Scallion Tart;
Chocolate Hazelnut Tart; Old-Fashioned Pecan Pie; French
Lemon Tart; French "Thin" Apple Tart; and delicate Cheese
Straws.
Superb Pies
Tuesday, March 10, 10am-2:30pm
$110 F 1 session
fudge cupcake, Kahlua vodka buttercream, Baileys Irish
Cream); The Margarita (lime cupcakes, tequila meringue
frosting); The Strawberry Daiquiri (lemon-lime rum
cupcakes, strawberry filling, Mountain Dew rum
buttercream); The Pina Colada (pineapple cake, Malibu
coconut frosting); The Dark and Stormy (ginger beer spiced
cupcake, Gosling's dark rum buttercream); The Mojito
(white rum and lime cupcakes, minty meringue frosting);
and The Mimosa (orange cupcake, champagne
buttercream).
Irish Soda Bread and Desserts
Learn easy recipes for terrific muffins—and their culinary
cousins. Muffins are a perfect breakfast or pack-along treat,
and scones are excellent for teatime or snacks, as well as for
breakfast. Good biscuits can come to the table with any meal
and, with our recipes, are foolproof to prepare. You'll learn
to make: Blueberry Crumble Muffins; Corn Muffins;
Golden Raisin Muffins; Best Bran Muffins; Oatmeal Raisins
Scones; Currant Tea Scones; Rock Scones; Classic Southern
Biscuits; Buttermilk Biscuits; and Cheddar Biscuits.
Two-Day Cake-Baking Workshop
Tuesdays, February 17-24, 6-10:30pm
or Wed-Thu, April 22, 6-10:30pm
or Sat-Sun, June 13-14, 10am-2:30pm
$220 F 2 sessions
For those who are looking to bake the perfect cake from
scratch, this class is for you. In this comprehensive two-day
class, you will focus on the major cake mixing methods,
including the one-stage, classic and modified creaming,
Genoise, and more. You will create everything from a simple
Angel Food cake to the classic Sacher Torte. Day 1: Carrot
Cake Cupcakes with Cream Cheese Icing; Sacher Torte; and
Devil's Food Cake with Chocolate Fudge Frosting (or)
Classic White Cake with Chocolate Buttercream Icing. Day
2: Vanilla or Chocolate Genoise Cake with Caramel
Frosting; and Angel Food Cake with Fresh Berry Salad and
Whipped Cream.
Chocolate Raspberry Tart; Banana Cream Pie; and
Butterscotch Cream Pie.
Sarah Chaminade
$115 F 1 session
Irish cuisine has so much variety to offer—
not just corned beef! ICE Chef-Instructor
Sarah Chaminade will show you some
traditional Irish recipes, then a few more
with a twist. Whether they're classics or
updated versions of the classics, these
dishes will impress at any St. Patrick's Day
gathering and far beyond. You'll make,
bake, and then enjoy: Guinness Chocolate
Cake; Baileys Irish Cream Cheesecake;
Irish "Potatoes" (lightly and airy pillows of
dough, tossed in cinnamon sugar) with
Whiskey Butterscotch; and Irish Soda Bread Spiked with
Whiskey!
Petits Fours Glaces
Jeff Yoskowitz
$115 F 1 session
No afternoon tea or dessert buffet table would be complete
without petits fours glacés, the most elegant of treats! They
are also perfect to serve at the end of a festive meal, with tea
and coffee, or a digestif. Lead Pastry Chef-Instructor Jeff
Yoskowitz will teach you how to make two types of cake
layers: traditional almond and dobosch. You will then
sandwich those with a variety of preserves, before glazing
them with fondant or a chocolate glaze, then elegantly and
classically decorating them.
American Pie Workshop
Jenny McCoy
$115 F 1 session
Join Jenny McCoy, former pastry chef of Tom Colicchio's
flagship restaurant, Craft, to learn a variety of classic
American pies that will keep you busy baking year round.
She will teach you how to make a perfect flaky crust and
The Perfect Crust
Saturday, March 7, 6-10pm or Thursday, April 30, 10am-2pm
$115 F 1 session
A tender, flaky, sweet, and light crust is what often separates a good pie or tart from a great one!
In this class, experienced ICE pastry chefs teach you how to make that elusive perfect pie crust.
Under their instruction, you’ll learn the same techniques and tips used by ICE career pastry
grads at New York's top restaurants.. You'll make and work with two all-important doughs: Pâte
Brisée—which you'll then use to make an Apple Pie; and Pâte Sucrée—which you'll use to make
a Lemon Tart.
ice.edu/MainCourse
Fran Costigan
$115 F 1 session
Fran Costigan is a veteran culinary
instructor, cookbook author, and
the "queen of vegan desserts." She
knows that even though you want
vegan, gluten-free desserts, they
can still be decadent enough to be
worthy of Valentine's Day. Now
you'll never have to spend too much
time fussing over these desserts in
order to ensure that they're
remarkably rich and and decidedly
chocolatey. Your dessert menu consists of: Dark
Chocolate Ganache-Glazed Gluten-Free Brownie Bites
with Marzipan Hearts; White Chocolate, Pistachio, and
Matcha Mousse Pudding with Pomegranate Seeds and
Mochi Waffle Garnish; Mocha Creme Brûlée; Gluten-
Free Chocolate Chunk Cookies; Spice It Up Ginger
Truffles; and Chocolate Jello Shots with Homemade
Chocolate Vodka.
Vegan Desserts
Quinn Ventura
$115 F 1 session
You won't believe these tasty treats could possibly be
vegan! Quinn Ventura, the executive pastry chef at one
of New York City's rare vegan bakeries, Blossom Bakery,
understands how to make buns light, cakes airy, and
cupcakes moist and dense, without the assistance of
butter or eggs. With her secrets, you'll instantly see that
vegan cooking doesn't have to be missing any of the
essential traits we demand in pastries. We'll make and
consume a mouthwatering menu consisting of: Apricot
Frangipane Tart; Peanut Butter Banana Cheesecake;
Sticky Buns/Cinnamon Buns; S'mores Pie; Blueberry
Bunt Cake; and Lemon Raspberry Cupcakes.
Signature Desserts of Mesa Grill
Clarisa Martino
$115 F 1 session
Perfect Pastry
Learn foolproof recipes for pies that highlight summer's
bountiful fruits. Using two perfect doughs, easily made in a
food processor, you’ll practice making a bevy of pies (and
tarts), such as: Perfect Lemon Meringue Pie; Easiest
Monday, February 16, 10am-2:30pm
$110 F 1 session
Vegan Chocolate
Valentine's Day Desserts
ICE graduate Clarisa Martino was recently honored by "Dessert Professional" as one of the Top 10
Pastry Chefs in North America. She oversees pastry in all locations of Bobby Flay's Mesa Grill,
and appeared alongside Bobby on Food Network's "3 Days to Open." Now, she gives you the
insider's secrets needed to help you make his famed restaurant's multilayered, thrilling desserts.
With her oversight, you'll learn to make: Toasted Coconut Layer Cake with Coconut Anglaise;
Nick Malgieri
Thursday, March 5, 6-10:30pm
$115 F 1 session
Do you like cocktails? How about cupcakes? In this very
special Valentine's Day class, you will learn to combine the
best of both worlds in one delicious treat. Pastry chef
Stephanie Teekaram will lead you through baking and
sampling multiple recipes; you'll also mix and sip cocktails
while creating these layered and delightful treats. Your
delectable menu includes: The Mudslide (Kahlua chocolate
Quick and Easy Muffins, Scones, and
Biscuits
VEGAN BAKING
Caramel Chocolate Pudding with Pretzel Streusel and Malt Whipped Cream; Churros with
Coconut Dulce de Leche and Chocolate Dipping Sauce; and Meyer Lemon Flan with Cassis Macaroons.
many pie recipes to fill your plate, such as: Apple Streusel
Pie; Lemon Meringue Pie; Chocolate-Peanut Butter Mousse
Pie; Summer Berry Pie; Chocolate-Pecan Pie; and Pumpkin
Pie.
The World of Caramel
Michael Laiskonis
Wednesday, March 25, 6-10:30pm
$125 F 1 session
Caramelized sugar forms the backbone of countless sweet
preparations, and for good reason: Its dark and complex
flavor and color provide a foundation on which we can build
countless variations. In this class, students will explore the
many complex properties of caramel, from simple sauces to
refined confections. Demonstrated recipes will include
Caramel Ice Cream; Ganache; Tarts; and Hard and Soft
Caramel Candies.
Spring Cupcakes
Melanie Underwood
$115 F 1 session
It’s time to take your cupcake obsession to the next level,
with a class packed with new ideas that focus on the flavors
of spring. Join Melanie Underwood, the ICE Queen of
Cupcakes, for a class that makes the most of fresh fruit and
bright flavors. You’ll learn and practice making: Lemon
Raspberry Cupcakes; Strawberry Cupcakes (white cake
with fresh strawberries and strawberry buttercream);
Coconut Cupcakes (coconut cupcakes with coconut cream
cheese icing); Orange Blossom Cupcakes (orange blossom
cake with white chocolate whipped ganache); and Blueberry
Cheesecake Cupcakes.
sweet, from all over Italy—with a special emphasis on Sicily
and the south. You will enjoy preparing and feasting on:
Pizza Dolce di Ricotta (ricotta cheesecake); Pastiera
Napoletana (pastry stuffed with ricotta and wheat-kernel
filling); Pizza Rustica alla Napoletana (savory pie with
cheeses, sausage, and prosciutto); Cassata alla Siciliana
(Easter cake decorated with marzipan); Taralli Dolci di
Pasqua (Easter cake with lemon icing); and Scaldatelli
(taralli with cracked pepper and fennel).
Clean Baking
or Tuesday, April 7, 10am-2:30pm
$110 F 1 session
Trying to avoid all those processed baked goods and snacks?
Let’s remove the corn syrup, refined sugars, and of course,
all those chemicals you can barely pronounce. In this class,
we'll exclusively conduct clean baking. We’ll make the purest
versions of multiple pastries, including: Chocolate Molten
Cake; Chocolate Coffee Mug Cake; Sugar "In the Raw"
Cookies; Peanut Butter and Chocolate Cookies; Chocolate
Chip Cookies; No-Bake Oatmeal Cookies; and OldFashioned Chocolate Turtles.
Choux-Based Pastries
Michael Laiskonis
$125 F 1 session
Take your choux skills well beyond the basic cream puff and
learn the mechanics of this simple yet finicky pastry staple.
In this class, students will formulate the perfect pâte à choux
base for use in a range of recipes, including classic Eclairs,
Beignets, and Profiteroles, as well as pastry-shop favorites
Paris-Brest and Gateau St. Honoré.
Italian Easter Baking
Nick Malgieri
$115 F 1 session
In Italy, Easter is easily one of the most important holidays
of the year, religiously as well as culinarily: A flurry of baking
activity occupies most of the week before the big day. Now
join ICE Director of Baking Programs Nick Malgieri for a
class that covers all the traditional Easter treats, savory and
BAKING with Karen DeMasco
Winter Pies and Tarts
Karen DeMasco
$115 F 1 session
Karen DeMasco, a James Beard Award
winner for Best Pastry Chef and the
opening pastry chef at Craft, Craftbar, and 'wichcraft,
teaches you how to craft her top desserts for the season.
Using the rich, comforting flavors of winner, she'll help
you get hands-on with her personal favorites, including
Apple and Quince Tart Tatin; Classic Lemon Tart;
Brown Butter Pecan Pie; and Chocolate Custard Tart.
Shortbread Cookies
Karen DeMasco
Friday, March 13, 10am-2pm
$115 F 1 session
Karen DeMasco, pastry chef of Robert De Niro's
restaurant Locanda Verde, has worked some of
America's most prestigious kitchens, such as
Chanterelle and Gramercy Tavern. She knows that
shortbread can be tricky to pull off—but not with Chef
Karen guiding you through it! You'll make many
varieties of this crumbly, sweet and salty, addictive
cookie, and even learn how to create your own
variations. The cookies on the menu for the day include
Classic Irish Shortbread; Pecan Sandies; Espresso
Shortbread; Cornmeal Shortbread; Brown Butter
Shortbread; and Coconut Shortbread.
Upside-Down Cakes
Karen DeMasco
Friday, April 10, 10am-2pm
$115 F 1 session
Karen DeMasco is a James Beard Award winner for
Best Pastry Chef, and was the pastry chef for legendary
restaurants like Chanterelle, Gramercy Tavern, Craft,
Craftbar, 'wichcraft, and now Locanda Verde. In this
class, she'll teach you the basics as well as unexpected
variations on the classic upside-down cake. You'll wow
everyone you bake this for! Learn and practice recipes
that include Pear Upside-Down Honey Cake; Citrus
Upside-Down Cake; and Apple Cornmeal Skillet Cake.
37
Baking 101
Desserts for Every
Season: Winter
Tuesdays, January 20-February 3, 6-10pm
or Wed-Fri, March 18-20, 6-10:30pm
or Wednesdays, May 13-27, 10am-2pm
$335 F 3 sessions
If you've ever wanted to learn the fundamentals (and more) of baking without enrolling in cooking school, this is
the ideal class. In three information-packed classes taught by top ICE chef-instructors, you'll explore pies,
brownies, cupcakes, muffins, pudding, sweet sauces, and so much more. You'll also learn plenty of flavor options
and preparation techniques within each of the recipes. At the end, you'll emerge with a beyond-basics knowledge
of the top desserts a baker needs in his or her repertoire! You'll make: Flaky Pie Dough; Roasted Fruit; Fruit Pie
Filling; Mixed Berry Coulis; Buttermilk Biscuits; Perfect Whipped Cream; Chocolate Chip Brownies; Oatmeal
Crisp; Macerated Pineapple; Brownie Sundaes; Chocolate Sauce; Candied Nuts; Chocolate Cupcakes with
Whipped Chocolate Ganache Frosting; Fruit Muffins; and Chocolate Pudding.
PASTRY & BAKING
students will embrace the change of seasons and the
market’s whim by incorporating spur-of-the-moment
ingredients, such as rhubarb and first-of-the season berries
and stone fruits. Examples of demonstrated recipes might
include Rhubarb-Yogurt Panna Cotta; Blueberry-Basil
Tarts; Cherry Clafoutis; and Apricot-Pistachio Choux.
Macaroons, Macarons, and Amaretti
Jenny McCoy
$115 F 1 session
Jenny McCoy
$125 F 1 session
Famed pastry chef, instructor, and
cookbook author Jenny McCoy
will teach you dessert-baking
techniques you can use yearround. In this class, she'll bring focus to fruits that are
still coming into their own in the winter, like cherries
and pineapple. You'll make and sample: Chocolate,
Chef-instructor and award-winning cookbook author
Jenny McCoy will introduce you to some of the
delectable desserts from her book, "Desserts for Every
Season." Fresh, seasonal fruits have never tasted better!
You will prepare: Angel Food Cake with Elderflower-
Blueberry Sauce; Cherry Jam Pie; Triple Pistachio
Poundcakes;
Rhubarb-Rosewater
Crumble;
Blueberry-Apricot Cobbler; and Strawberry Glazed
Cake Doughnuts.
Hazelnut, and Banana Trifle; Chocolate and Dried
Cherry Bread Pudding; Meyer Lemon and Pistachio
Tart; and Pineapple Tarte Tatin.
Contemporary Italian Desserts
from L'Arte della Pasticceria
Nick Malgieri
$115 F 1 session
Almond sweets entered the European baking repertoire
after the Saracen conquests of Spain and Sicily during the
10th century. Join ICE's Director of Baking Programs, Nick
Malgieri, to learn techniques and recipes for these most
beloved of all almond sweets from Europe to the U.S.! You
will prepare, sample, and take home: French Macarons
(Lemon, Raspberry, Coffee, Chocolate, and Vanilla
flavors); Chewy French Gommés with Nuts and Fruit;
Classic Sicilian Fior di Mandorla Amaretti; Soft Amaretti
ai Pignoli with Pine Nut Topping; Crisp "Red Tin"
Amaretti; Italian Pastry Shop Chewy Amaretti; Swiss
Walnut Macaroons; Chocolate Macaroons; and AllAmerican Coconut Macaroons.
Making and Decorating Birthday Cakes
$110 F 1 session
Disappointed with the quality of cakes available at your
local bakery? Learn to make a fabulous two-layer, 8-inch
take-home cake, and easy decorations that you don't need a
degree in cake decorating to accomplish. Your perfect
birthday cake is made from moist yellow buttercake layers
and finished with a choice of either rich chocolate ganache
or lemon or vanilla meringue buttercream. Your class
handout packet also holds a recipe for a chocolate version
of the same cake that you may prepare at home.
Decorations include chocolate shavings and streaking,
toasted almonds, berry borders, and writing an inscription
on the cake.
Classic Candies at Home
Michael Laiskonis
$125 F 1 session
Candy is cool again, thanks to a revival of artisan
confectioners, whose creations manifest both a nod toward
our nostalgic favorites and an insistence on quality
ingredients. In this class led by ICE Pastry & Baking Arts
Chef-Instructor Michael Laiskonis, students will learn
some of the secrets of chocolate and sugar cooking, as well
as the underlying science that will help to demystify our
favorite sweets. Recipes will include: Soft Caramel;
Nougat; Marshmallow; and Gianduja.
Spring and Summer Market Desserts
Michael Laiskonis
$125 F 1 session
CHOCOLATE
A New Take on Chocolate Cakes
Nick Malgieri
$115 F 1 session
James Beard Award winner and pastry
chef extraordinaire Nick Malgieri leads
you through the creation of many
extravagant cakes—all from just one
easy, delicious, light chocolate cake
batter. You'll start with a Black-and-
White Cheesecake or a Milk Chocolate
Mousse-Filled Cake. Then the batter
will double up as an Old-Fashioned
Chocolate Roulade Filled with
Whipped Cream, or a Sophisticated Dinner-Party Roulade
Filled with Hazelnut Buttercream. It will also become a
Chocolate Eminence, a delicate fantasy filled with rumscented mousse, or a Black Forest Cake with Sour Cherries,
Whipped Cream, and Chocolate Filling. One brilliant
batter plus one master chef means tons of cakes to sample
and take home!
Contemporary Bonbons
Michael Laiskonis
$125 F 1 session
Any time is the right time to brush up on your chocolate
skills! In this class, we'll review the basics of chocolate
tempering, and make an array of fillings and confections
for use in truffles, molded chocolates, and candies. Recipes
will include bonbons prepared with simple ganache, such
as Banana, Star Anise, Pistachio, and Passion Fruit, as well
as Gianduja, Soft Caramel, Praline Cream, and Nougat.
Fundamentals of Chocolate
Michael Laiskonis
$125 F 1 session
Chocolate forms the backbone of many of our most beloved
desserts and confections—yet the complex techniques
required for success often elude most home cooks. In this
class, students will be introduced to basic tempering,
decoration, and molding techniques, as well as a wide
range of tempting finished desserts that best showcase
chocolate’s alluring properties and stunning versatility.
FRENCH MACARONS
with Kathryn Gordon
Classic French Macarons
or Sunday, April 19, 6-10pm
$115 F 1 session
Ever wondered how French
patisseries make those perfectly
round, smooth macarons with
gorgeous fillings? Pastry chef
and instructor Kathryn Gordon,
coauthor of "Les Petits
Macarons" (Running Press), will
cover the theory behind macaron
crafting and walk you through
variations for baking them at home. You will greatly
expand your piping skills, baking knowledge, and
recipe repertoire. On the menu to share in class and
take home: Blueberry Jam Macarons, Apricot-Vanilla
Jam Macarons, Strawberry-Guava Jam Macarons,
Passion Ganache Macarons, Cappuccino Ganache
Macarons, and Salted Peanut Caramel Chocolate
Macarons.
Everyone Bakes Everything: Macarons
Learn the secrets to making wonderful, Parisian-style
macarons in this fun class with pastry chef Kathryn
Gordon. After measuring your ingredients, you will
whip your own meringue, fold and color the macaron
batter, fill a pastry bag, and learn to pipe the cookies.
While they are baking, make a chocolate-almond cream
Vicki Wells
$115 F 1 session
Using seasonal fruit, wine, Italian chocolate, and more, you'll learn to create Italian classics with
surprising modern interpretations. Your guide for the evening is Pastry Chef Vicki Wells,
executive chef and co-owner of L’Arte della Pasticceria. You'll create a complete menu of
updated desserts that both surprise and delight, including: Torta Caprese al Limone (almond,
white chocolate, and lemon cake); Chocolate Ricciarelli (Italian chocolate-hazelnut
macaroons); Fruit Crostata (freeform tarts filled with homemade preserves and seasonal fruit); and Torta Della
Nonna (sour cherry and chianti cake).
Chocolate Galore:
Chocolate Desserts and Confections
$115 F 1 session
filling. Then you'll enjoy an ice cream macaron
sandwich in class before sharing a stunning selection of
the colorful, special treats for you to take home (and
wow your friends and family).
Macarons: Basic Techniques
$115 F 1 session
These beautiful, scrumptious treats can easily be baked
at home—once you learn the basics! Let macaron
expert Chef Kathryn Gordon show you how to make
batter, color the batter perfectly with a variety of
shades, and gain the secrets to making the perfect
sandwich cookie. In this workshop, you will learn how
to pipe and mix a flavored buttercream filling as you
create a range of flavored macarons, including: Vanilla,
Chocolate, Peanut Butter, Raspberry, and Pistachio.
You will take home your own selection of treats.
Les Petits Macarons
$125 F 1 session
Join Pastry Chef-Instructor Kathryn Gordon as she
demonstrates key techniques from her bestselling book,
"Les Petits Macarons: Colorful French Confections to
Make at Home." After you learn to bake your own
macarons, you will create fillings from the book, such
as: Creamy Dark Chocolate Caramel, Chai Ganache,
Crunchy Hazelnut Gianduja, Cassis White Chocolate
Ganache, Maple-Bacon-Bourbon, and Apricot-Passion
Paté de Fruit. A signed copy of chef Kathryn's book is
included with the course fee, complete with step-bystep instructions and photographs.
BREAD
Country French Breads
Learn the very best—without question—of all chocolate
recipes, from cakes, truffles, and brownies to ice cream and
beverages. Armed with these recipes, you will pass for a
chocolate expert, as you make: Melissa's Chocolate-Pecan
Cake; Better than a French Guy’s Chocolate Truffles (the
name says it all!); Supernatural Brownies (plain, or with
walnuts or pecans); Old-Fashioned Chocolate Ice Cream
(just the basics: cream, chocolate, and vanilla); Perfect Hot
Fudge Sauce; Milk Chocolate Pudding; Rich Velvety Hot
Chocolate; Iced Chocolate; and Coffee Shake.
Truffles, Truffles, Truffles
$115 F 1 session
Lionel Vatinet
$115 F 1 session
Famed artisan bread baker Lionel
Vatinet leads this hands-on class about
the fundamentals of "le pain français."
Learn the essentials of great French
bread with the founding instructor of
the San Francisco Baking Institute, who
also authored the new cookbook "A
Passion for Bread: Lessons from a
Master Baker." You'll pick up Vatinet’s
signature kneading and shaping
techniques, as well as the secrets to baking fragrant, crusty
bread in your own home kitchen. Guests will learn to make
Vatinet’s French Country Dough; Fougasse, White
Chocolate Baguettes; and much more.
One Dough, Many Breads
Here are the very best recipes for fabulous chocolate
truffles, a feast for all lovers of luxurious confections. All the
truffle centers are prepared using a never-fail technique for
achieving perfect smoothness. The course also emphasizes
tempering chocolate to finish the outside of the truffles.
Among the truffles prepared are: Cognac Truffles;
Raspberry Truffles; Madagascar Vanilla Chocolate
Truffles; Milk Chocolate Spice Truffles; Rum-Raisin
Truffles; and more.
Simon Cass
$110 F 1 session
Join Pastry Chef-Instructor Sim Cass, one of the founding
bakers of the acclaimed Balthazar Bakery and longtime
head baker for the company, to learn how to make one
perfect bread dough and then transform it into an
impressive variety of breads. You will explore the concept of
pre-ferments and work on a variety of shaping techniques,
as you make and bring home: Farmhouse White; Olive
Bread; Walnut Bread; Raisin-Pecan Bread; and Fougasse.
Ciabatta and More
Chocolate Confections
Simon Cass
$110 F 1 session
$115 F 1 session
The arrival of spring heralds a fresh palette of flavors after
a dearth of seasonal fruit during winter. In this class,
$115 F 1 session
Desserts for Every
Season: Spring
Under the guidance of skilled ICE pastry chefs, you'll
master tempering white, milk, and dark chocolate. Then
you'll use the tempered chocolates for the two essential
methods for chocolate confection-making: molded
confections and hand-dipped truffles. You'll also learn a
variety of elegant and colorful chocolate decorating
techniques for your creations. Recipes include: Caramel-
Peanut Bonbons; Raspberry Bonbons; Cinnamon-Cognac
Truffles; Vanilla Bean Truffles, and more.
Molded Chocolate Workshop
Faith Drobbin
Mon-Tue, March 16-17, 10am-2:30pm
$220 F 2 sessions
Molded chocolates look like a million bucks—and if you're
not making them yourself, they can cost nearly that much
too! In this class, you'll learn to make framed chocolate
ganache and molded bonbons. You'll make a selection of
center fillings, choosing from Salted Caramel, Vanilla,
Cinnamon, Citrus flavors, Coffee, and others. Then you will
temper chocolate, enrobe the framed ganache, and learn to
coat the bonbon molds and seal them. After that, you'll use
transfer sheets, cocoa butter color, and gold dust to finish
the chocolates beautifully.
Old-Fashioned Chocolate Desserts
$115 F 1 session
A good ciabatta should be crusty, with large, rough holes
and a sour bite. If you’ve dreamed of making it that way, but
never quite succeeded, this is the class for you. Led by
Pastry Chef-Instructor Sim Cass, one of the founding
bakers of the acclaimed Balthazar and longtime head baker
for the company, you will learn to make your own ciabatta
bread, and develop bread using a pre-ferment (called biga).
You’ll also learn and practice making several other types of
bread, including old-fashioned hot cross buns, complete
with a paste cross. You will make and bring home: Classic
Ciabatta; Rosemary Ring Ciabatta; Sandwich Rolls;
Potato, Onion, and Herb Focaccia; and Classic Hot Cross
Buns.
One-Day Breads
Jeff Yoskowitz
$110 F 1 session
Bread baking does not have to be a multiday affair! Lead
Pastry Chef-Instructor Jeff Yoskowitz will provide you with
an overview of basic bread baking and a wide variety of
flavored breads, so that after just one day you'll have a
repertoire that ensures you always have a warm loaf ready.
The breads you will make will include Oatmeal Bread;
Anadama Bread; Parmesan Bread; Chocolate-Hazelnut
Bread; Butter Bread Knots; Soft Roll Dough; and Brooklyn
Bagels.
More Artisan Breads at Home
Learn to make classic favorites that are sure to please.
These recipes aren’t just time-tested; they’re foolproof!
You’ll learn such favorites as: Chocolate and Coffee Pots de
Crème; Old-Fashioned German Marble Cake; Vermont
Farmhouse Devil’s Food Cake; Old-Fashioned Chocolate
Layer Cake with Chocolate Frosting; Perfect Chocolate
Loaf Cake; Black-Bottom Pie with Chocolate Crust; and
Chocolate Coconut Custard Pie.
Daniel Rosati
$110 F 1 session
Artisan breads are not just a privilege reserved for those
lucky enough to live near a great bakery or market. You can
make them at home too, and enjoy the pride of baking your
own bread in the process. Join Chef-Instructor Daniel
Rosati in making: Roasted-Pepper-Stuffed Focaccia;
Burgundian Walnut Bread; Pecan Bear Claws; Honey
Multigrain and Nut Bread; Swedish Limpa Bread; and
Rosemary Prosciutto Bastone.
38
PASTRY & BAKING
ICE ON LOCATION:
Backstage at Top New York Restaurants
The Institute of Culinary Education takes you off-site to some of the city’s finest restaurants. You’ll get a fascinating look at
what it’s like to be behind the scenes, learn techniques from top chefs and enjoy a specially designed program.
It’s an ideal introduction to a new restaurant, or a great way to enjoy a long time favorite.
All classes meet at the featured location.
The Dessert Bar
Stephanie Teekaram
$115 F 1 session
Since dessert is the last course served, it should rightfully be the tastiest, most memorable
part of your party or event! In this class with pastry chef Stephanie Teekaram, you will learn
how to create a rave-worthy dessert bar and buffet. You will learn about and practice creating
miniature versions of all of your favorite desserts. You'll make and then feast on: Lemon
Blueberry Cheesecake Bites; Red Velvet Cream Cheese Cupcakes; Strawberry Soda
Shooters; Fruit and Nut Butter Crunch; Pink Champagne Layered Gelée; Chocolate Pots de
Crème; Mini Bourbon Pecan Pies; Chocolate Mousse Cups; and Passion Fruit and Raspberry
Mini Tarts.
ICE on Location: Morimoto
Friday, January 9, 11:30am-2:30pm
$120 F 1 session
An oasis of calm, this famed downtown Chelsea restaurant creates a refuge where guests can escape the urban
chaos of New York City. The extraordinary design is rivaled only by the mouthwatering contemporary
Japanese menu, which melds traditional Eastern ingredients with modern Western cooking techniques. Be
treated to an insider's view of this icon while you enjoy its renowned food. Your on-location trip features a
cooking demo with the chef, a tour of the kitchen, and a sushi lunch with a glass of wine. This class meets at
11:30am at Morimoto, 88 10th Ave., between 15th and 16th streets, Manhattan.
ICE on Location: All'onda
Pulled and Blown Sugar Workshop
Kathryn Gordon
Saturday-Sunday, April 11-12, 10am-2pm
$275 F 2 sessions
Learn the fundamentals of cooking sugar and isomalt with Chef Kathryn Gordon to create your own sugar amenitysize showpiece. Chef Kathryn has competed in nationwide sugar competitions as well as on TV, and specializes in
pulled ribbons. We'll cover techniques of casting (showpiece base and infrastructure), pulling (ribbon and
leaves/petals), and blowing, as well as using molds and equipment options for practicing this classic art. Safe gluing
and packing strategies will be covered as well. The theme for spring will be an underwater sea vista complete with
fish (blown), coral (using ice), and shells (custom silicone molds).
Sweet & Salty Madeleines
Sarah Chaminade
$115 F 1 session
Wednesday, April 8, 10:30am-1:30pm
$115 F 1 session
All’onda, the brainchild of Executive Chef Chris Jaeckle and restaurateur
Chris Cannon, is a modern Italian restaurant near Union Square inspired
by the cuisine, ingredients, and traditions of Venice. Chef Chris Jaeckle is a veteran of Larry Forgione’s An
American Place, as well as Danny Meyer’s Tabla and Eleven Madison Park. From there, Chris became the sous
chef at Morimoto, and later joined Chef Michael White at the Altamarea Group. Chris was the chef de cuisine
at Ai Fiori, where he helped the restaurant garner a three-star review from the "New York Times." Your onlocation trip to All'onda features a cooking demo with Executive Chef Chris Jaeckle, a private tour of the
kitchen, and a three-course lunch with a glass of wine. This class meets at 10:30am at All’onda, 22 East 13th
St. (between Fifth Ave. and University Pl.), Manhattan.
RECENT EVENT
Discover the secrets to preparing this light, traditional cake from the Lorraine region of France
perfectly every time! Along with ICE Chef-Instructor Sarah Chaminade, we'll bake a variety of
delicate cakes in multiple rich flavors. You'll also learn how to determine the best pan to use
and how to prepare it so these lovely cakes unmold perfectly every time. This basic genoise
sponge can be transformed into flavorful little bites for both sweet and savory applications,
including Parmesan Herb; Sage & Polenta; Zucchini & Chevre; Burnt-Butter Vanilla Bean;
Lemon Almond; and Chocolate Espresso.
INGREDIENT-DRIVEN BAKING
Olive Oil Desserts
Gerri Sarnataro
$115 F 1 session
Can't get enough of the liquid gold? Olive oil is the new
healthy fat, and it makes everything from cookies to
cakes to gelato smooth, savory, and silky. Pastry and
Baking Arts Chef-Instructor Gerri Sarnataro has her
own cooking school, Cucina della Terra, in Umbria,
Italy—so she's no stranger to the versatility of olive oil!
She'll bake right alongside you as you make: Lemon
Rosemary Sugar Cookies; Pistachio Orange Biscotti;
Chocolate Olive Oil Biscotti; Orange-Scented Olive Oil
Cake; Apple Walnut Torta; Toasted Pine Nut Zucchini
Cake; Mint-Infused Olive Oil Gelato; Crostata with
Ricotta and Pears; and Honey and Olive Oil Grape
Focaccia.
Bourbon Desserts
Melanie Underwood
$115 F 1 session
There is virtually nothing that can't
be made better by bourbon—and that
especially applies to the ice cream,
cake, truffles, bread pudding, and
other delectable desserts that you'll
make in this class! ICE ChefInstructor Melanie will lead you
through the techniques to create
crowd-pleasing
desserts
that
genuinely bring something extra to
the table. You'll make and then consume: Bourbon Ice
Cream with Warm Cinnamon Apples; Brown Sugar
Bourbon Pear Cake with Warm Bourbon Sauce;
ice.edu/MainCourse
Bourbon Walnut Truffles; Maple Bourbon Pots de
Crème; Hazelnut and Bourbon Whoopee Pies; and
Caramel and Bourbon Brioche Bread Pudding.
Lemon Treats
Faith Drobbin
$115 F 1 session
Lemons do not play second fiddle in desserts; they
command center stage, and with reason. Their tartness
is a great complement to a rich crust, whether as pie or
cookie...but that’s just the beginning of what they can
do. Pastry Chef-Instructor Faith Drobbin will teach you
how to make perfect: Lemon Cookies; Candied Lemon
Peel; Cara’s Lemon Bars; Lemon Curd; Lemon Mousse;
Lemon Meringue Pie; Lemon Roulade; Lemon Tarts;
and Lemon Layer Cake.
In October, ICE was again the culinary school partner for Star Chefs International Congress.
Shown listening to a main stage presentation after finishing their volunteer duties are ICE
students Loren Avellino and Lizzie Powell.
39
FAMILY DINING
KIDS’ & TEENS’ COOKING CLASSES
Limit 2 children per adult. All children and teens must be accompanied by an adult.
Pizza! Pizza!
for Parents & Kids ages 9 and up
or Saturday, February 14, 10am-1pm
or Saturday, March 28, 10am-1pm
or Saturday, April 25, 10am-1pm
$85 F 1 session
All children and teens must be accompanied by an
adult. In this fun-focused class, kids and their parents
will spend a morning or evening making, and then
eating, all kinds of pizza. You'll work together to make
pizza dough and tomato sauce; then you'll use various
toppings to construct and bake: White Pizza; Cheese
Pizza; Vegetable Pizza; Sausage Pizza; Prosciutto and
Fontina Stromboli; and Chocolate Dessert Pizza.
Valentine's Day Pops
for Parents & Kids ages 8 & up
Sarah Chaminade
$85 F 1 session
In this class with experienced ICE Chef-Instructor
Sarah Chaminade, children and parents alike learn to
create fantastic cake pops. What's a better way to
show your loved one how much you care than by
making them something sweet? Parents and children
will work together to flavor, shape, and decorate their
own cake pops, which make ideal gifts for your loved
ones. For the younger children, we will dip and roll
pops in different toppings and sprinkles. And for the
older and more advanced, we will use fondant to
make ruffle and rose cake pops!
Candy-Making Workshop
for Parents & Kids ages 8-11
Jenny McCoy
$85 F 1 session
Take a trip to Candyland with your youngster, where
everyone will be a winner. You and your child will
make delicious confections under the tutelage of chefinstructor and author of "Desserts for Every Season"
Jenny McCoy. On the menu: Lollipops; Chewy
Caramels; Chocolate Peanut Butter Cups; Chocolate
Bark; and Marshmallows.
Sushi Night
Sabrina Sexton
$85 F 1 session
In Japan, many kids eat sushi for lunch daily—and
why not? It's simple to make, easily customizable,
healthful, and tons of fun to eat. In this class, you'll
learn to make a variety of sushi alongside your child—
not to mention Japanese snacks and even a sweet
dessert! Lead ICE instructor Sabrina Sexton will
work with you and your child as she teaches you to
make and then feast on: Miso Soup; Steamed
Edamame; Cucumber Maki; California Roll; Spicy
Tuna Roll; Assorted Nigiri; and Green Tea Pudding
with Sesame Candy.
S'Mores for Parents & Kids ages 8-11
Jenny McCoy
$85 F 1 session
We all remember making s'mores around the fire as
kids. But what's even more fun is making each
component of those gooey treats from scratch with
your children. The sense of accomplishment you'll
feel is second only to the deliciousness of sampling all
of these at the end of the class together, in classic
melted form. Award-winning Pastry Chef Jenny
McCoy teaches you hands-on how to make:
Homemade Cinnamon-Sugar Graham Crackers;
Chocolate Bark; and Homemade Vanilla Bean,
Chocolate and Raspberry Marshmallows.
Family Chinese
Loren Banco
$85 F 1 session
Making a variety of Chinese menu mainstays at home
doesn't have to complicated or time-consuming; in
fact, it's a perfect activity great for parents and kids to
do together. Better yet, it uses a surprising array of
fresh, healthful ingredients. You don't need a fortune
cookie to tell you this will be a fantastic day of fun and
family bonding in the kitchen! Experienced ChefInstructor Loren Banco will guide you and your child
as you make (and eat) a feast of: Shrimp Shao Mai;
Crispy Wontons; Wonton Soup; Stir-Fried Chicken;
Stir-Fried Beef; and Chinese Rice.
Knife Skills
Kathryn Gordon
$85 F 1 session
Learning how to safely use a knife is the first step to
better cooking. In this class, led by Chef-Instructor
Kathryn Gordon, you'll learn basic, progressive knife
skills. You will then use those skills to create a
delicious winter meal to eat together, including:
Vegetable Soup; Chef's Salad; and Apple Tart.
Mother's Day Macarons
for Moms & Kids ages 11-18
Kathryn Gordon
$85 F 1 session
Have you been noticing the brightly colored, funlooking macarons popping up all over town? This
unique cookie, which looks a bit like a UFO, is often
sandwiched with delicious fillings. In this
entertaining class for mothers and children just in
time for Mother's Day, Pastry Chef-Instructor
Kathryn Gordon teaches you exactly how these nutbased cookies are made. You will practice folding and
piping, and learn many other cool baking tricks. The
macarons will be filled with vanilla buttercream and
hocolate ganache, and assembled into "macaron
pops" on lollipop sticks for you to take home.
Steakhouse Classics
for Kids ages 13-18
$85 F 1 session
Steakhouses become institutions for their comforting,
rich, and filling dishes. Just like one of our most popular
classes for adults (The Great New York Steakhouse), this
class teaches teens to make a classic meal that's fit for a
king. Your delicious menu consists of trademark cuisine
that has been pleasing diners for decades, featuring:
Grilled Sirloin Steak; Mac and Cheese; Carrots with
Brown Butter; Green Salad with Herb Vinaigrette; and a
Hot Fudge Sundae Bar.
French and Thai/Chinese Cooking
for ages 11-14
Sun-Mon, January 18-19, 10am-1pm
$175 F 2 sessions
This two-day course gives your kids a grasp of many of
the fundamentals of great cooking, as they make and
enjoy delicious meals each day. ICE's experienced chefinstructors will lead them through roasting, crêpe- and
pancake-making, custard-making, Asian ingredients
and seasoning, and more. The menus cover French:
Gougères (cheese puffs); Classic Roast Chicken; Quiche
Tartlets; Green Salad; Steak Frites; and Chocolate
Mousse; as well as Thai/Chinese: Beef and Broccoli; Pad
Thai; Summer Rolls with Sweet and Sour Sauce;
Scallion Pancakes; and Chocolate-Dipped Fortune
Cookies.
French and Thai/Chinese Cooking
for ages 15-18
Sun-Mon, January 18-19, 2pm-5pm
$175 F 2 sessions
This two-day course gives teens a grasp of many of the
fundamentals of great cooking, as they make and enjoy
delicious meals each day. ICE's experienced chefinstructors will lead them through roasting, crêpe- and
pancake-making, custard-making, Asian ingredients
and seasoning, and more. The menus cover French:
Gougères (cheese puffs); Classic Roast Chicken; Quiche
Tartlets; Green Salad; Steak Frites; and Chocolate
Mousse; as well as Thai/Chinese: Beef and Broccoli; Pad
Thai; Summer Rolls with Sweet and Sour Sauce;
Scallion Pancakes; and Chocolate-Dipped Fortune
Cookies.
Marzipan Modeling for ages 10-13
Toba Garrett
or Saturday, May 9, 10am-1pm
$85 F 1 session
delightful confections for kings and queens. In this
three-hour hands-on workshop led by master ChefInstructor Toba Garrett, teens will learn to craft a
selection of realistic edible confections such as apples,
oranges, lemons, pears, peaches, and carrots. This is a
wonderful introduction to creative teens with a love of
art and baking!
Great Cupcakes for ages 11-14
Loren Banco
$85 F 1 session
Everyone loves cupcakes—they're
fun to make, a blast to decorate,
and the MOST fun to eat. In this
kids-only class, Chef-Instructor
Loren Banco will teach you to
make your choice of white, yellow,
and chocolate cupcake batters,
followed by buttercream or
chocolate ganache frosting for your
cupcakes. You will be given tools
and supplies to make your choices of: Ice Cream Cone
Cupcakes; Chocolate Cupcakes with Peanut Butter
Filling; Spider Web Cupcakes; Cupcakes with Holiday or
Seasonal Themes; and whatever else your imagination
desires!
Homemade Pasta for ages 15-18
Loren Banco
or Sunday, May 17, 11am-2pm
$85 F 1 session
All things considered, making pasta by hand is not much
more complicated than playing with Play-doh, so it's
time to put these skills to work! In this teens-only class,
your child will learn to make basic pasta dough and use
it to prepare delicious pastas like Ravioli and Tagliatelle,
along with yummy sauces to accompany them, including
Tomato and Alfredo.
Pasta for Teens for ages 13-18
$85 F 1 session
Homemade pasta: It's interactive, it's messy, and best of
all, it always tastes even better when you make it
yourself! Your teenager will be the toast of any party
after he or she learns how to make a huge range of pastas
at ICE, from simple to sophisticated, complete with
sauces and stuffed variations. You'll make and devour:
All-Purpose Pasta; Semolina Pasta; Fresh Tomato
Sauce; Pasta Verde; Puttanesca Sauce; Sage-Brown
Butter Sauce; Linguine with Shrimp and Garlic; and
Ricotta Pockets with Herb Sauce.
Experience the joy of creating three-dimensional fruits
and veggies out of the delicious almond-paste dough
known as marzipan. This chewy sugar dough dates back
to the 15th century, when marzipan was used to create
RECENT EVENT
ICE Director of Culinary Development James Briscione helped former Jets players Brandon Moore
and Tony Richardson up their tailgating game during a recent Season 2 class of the Official New York Jets
Cooking School.
40
ICE CENTER FOR WINE STUDIES
ICE is proud to announce the launch of its Wine Certificate Program, a two-tiered curriculum that will allow you to earn a Premier Cru Certificate, followed by a Grand Cru Certificate. These entertaining and informative classes will be of interest to the
casual wine fan, as well as build to a robust and thorough understanding of wine for the more serious wine enthusiast, including the food and wine professional. Completion of the ICE Wine Essentials and elective courses can lead to ICE Wine Studies
Certificates. All classes may be taken alone and not in conjunction with the Certificate program.
Richard Vayda is the Director of Wine Studies at the Institute of Culinary Education. He is also a senior instructor in the school’s Culinary Management Diploma program. Vayda’s education includes a master’s degree in foodservice management from
NYU, studies at the Sorbonne in Paris, a certificate from The Sommelier Society of America, as well as visits to all of the world’s major winemaking areas. His love affair with wine and food began in his Italian and Russian family, where he started
to make homemade wine as a teenager. Vayda has also opened and owned restaurants, cafés, and lounges in Connecticut and New York. Some of his favorite wines are rosés from Provence, aged cabernets, and of course, Champagne.
WINE CERTIFICATE
PROGRAM
WINE CLASSES
Premier Cru Certificate Requirements
Wine Essentials (6 classes)
with Mail-In Exam Upon Completion
+ 2 Single-session Wine Elective Courses
Grand Cru Certificate Requirements*
Advanced Wine Essentials (4 classes)
with Mail-In Exam Upon Completion
+ 2 Single-session Wine Elective Courses
* Prerequisite: Premier Cru Certificate
Wine Essentials
Richard Vayda
Thursdays January 22-February 26, 6:30-8:30pm
or Tuesdays, February 17-March 24, 6:30-8:30pm
or Thu-Sat, March 5-14, 6:30-8:30pm
or Thursdays, March 18-April 22, 6:30-8:30pm
or or Thursdays, April 16-May 28, 6:30-8:30pm
or Wednesdays, May 27-July 1, 6:30-8:30pm
$495 F 6 sessions
*Indicates course that skips one or more dates.
This 6-week course, created by ICE’s Director of
Wine Studies Richard Vayda, uses grape varietals as
well as wine making regions, as a key to
under-standing the full wine spectrum. You will
receive a thorough introduction to wine making,
tasting, laws and labeling, as you learn about wine
components and taste some of the world’s most
celebrated wines. Limited to 32 students.
Session 1: Wine Making & Tasting Basics
Session 2: France: The Wines & Grapes of
Burgundy & Bordeaux
Session 3: The Major Wines & Varietals of Italy
Session 4: Spanish & Warm Climate Wines
Session 5: West Coast & New World Wines
Session 6: A Tour of Sparkling Wine
Advanced Wine Essentials
Richard Vayda
Wednesdays, February 4-25, 6:30-8:30pm
$325 F 4 sessions
This 4-week continuation of the Wine Essentials I
series offers in-depth exploration and tastings of
some of the world’s more interesting and unusual
wines. Studies will include an expanded array of
lesser known varietals and wines, as each class
concentrates on one wine category and delves into
the wines’ production, characteristics, and uses,
including discussions of food and wine pairing.
Prerequisite: Wine Essentials I.
Session 1: Advanced White Wines: Side-by-Side
Tasting of Interesting Wine Aromatic &
Fruity Wines
Session 2: Advanced Red Wines: In-Depth
Comparison of Selected Wines from Old
& New World Regions
Session 3: Off Dry to Sweet: Exploration of
Elegant Rieslings to Cru Classé
Sauternes
Session 4: Fortified & Aromatized Wines with
Wine Service: Fascinating Wines from
Vermouths & Sherries to Madeiras &
Portos
Understanding Wine:
A Course for
Enthusiasts and
Professionals
Classes led John Ragan and taught by
top NYC wine and beverage experts
Tuesdays, April 28-June 30, 6:30-9pm
$1,750 F 10 sessions
Are you a serious wine lover
looking to deepen your
knowledge? Do you want access to
the same wine training that
Danny Meyer’s sommeliers
receive? Do you want to learn to
talk intelligently about wine, or
start your own collection? If you
answered “yes’’ to any of these
questions, you’ll thoroughly enjoy this 10-week
journey through the wine regions of the world
brought to you by ICE along with Union Square
Hospitality Group wine director and Master
Sommelier, John Ragan. Each week, the course will
feature guest instructors including ICE’s Director of
Wine Studies, Richard Vayda, as well as wine
directors and sommeliers from Union Square Cafe,
Gramercy Tavern, The Modern, and other restaurants
from the USHG family. As part of each class, light
bites will be provided by ICE’s chefs. This fast-paced
and dynamic curriculum, until now offered
exclusively for USHG staff, will take you through all
the great wine regions of the world, and includes
insights into tasting, pairing, collecting, and much
more. See p. 21 for curriculum
Three Grapes Three Ways
Annette Tomei
Friday, March 27, 6:30-8:30pm
$90 F 1 session
There are many factors that affect the flavor of wine,
foremost among them climate and growing conditions,
winemaking practices, and how the wine is handled after
it’s made. We may be aware that these variations exist, but
why not learn (the fun way) about the most important
part: How do they taste? This class provides the
opportunity to discover the answers for ourselves. We'll
taste wines produced from three different grape
Wine for Couples
W.R. Tish
or Saturday, April 18, 6:30-8:30pm
Couples that enjoy good wine and good food live in the
best possible city to indulge in both. But they can
appreciate its treasures even more when they each have a
better grasp of what types of wines they enjoy. Some wines
are light, some are heavy; some sharp with acidity, some
rough with tannin; some have oak, some don't. The aim of
this class will be to gauge what styles of wine appeal most
to you—together and individually. Noted wine writer and
humorist W. R. Tish, of wineforall.com, will lead you
through a range of diverse offerings that are sure to engage
your senses and help you make sense of all that the wine
world has to offer. Come with a date—or with a group of
friends!
The Riches and Glories of Bordeaux
Richard Vayda
Friday, February 13, 6:30-8:30pm
$90 F 1 session
This course covers the extraordinary variety of wines that
prevail in Bordeaux, from the great châteaux of the Médoc
to the older and lesser-known production from smaller
regions. You’ll learn about wines from the areas in the west
and south of Bordeaux that produce magnificent wines—
which often sell at a fraction of the price of their more
illustrious neighbors. Walk away filled with both
extraordinary wine and extraordinary new knowledge!
Introduction to Wine
Richard Vayda
Wednesdays, January 21-28, 6:30-8:30pm
or Fridays, February 20-27, 6:30-8:30pm
or Mondays, March 30-April 6, 6:30-8:30pm
or Tue-Fri, May 12-15, 6:30-8:30pm
$160 F 4 sessions
This class, crafted by ICE's resident sommelier, Richard
Vayda, is tailored to the wine novice who wants a quick,
fun, and basic introduction to the world of the grape.
You'll learn the fundamentals of wine, wine tasting, and
appreciation, which will start you on the road to critically
judging wine color, aroma, flavor, and body. You’ll discover
the meaning of such wine concepts as dryness, acidity,
fruitiness, tannins, varietals, vintages, and more.
Participants interested in continuing their exploration of
wine are encouraged to go on to Wine Essentials.
Burgundy Grand Tasting
Richard Vayda
Friday, April 24, 6:30-8:30pm
$125 F 1 session
Richard Vayda, ICE's resident sommelier, searches the
ICE cellar to find some lovely aged Burgundies to pair
with younger samples, offering a true overview of the
Bourgogne. This special tasting will feature older Premier
Cru wines, a Grand Cru, and regional cheeses. Experience
the best of Burgundy under the experienced eye of a truly
knowledgeable wine connoisseur!
Sommelier Secrets
Richard Vayda
Wednesday, May 6, 6:30-8:30pm
$90 F 1 session
Nothing is more daunting than having a wine list the size
of a phonebook, swimming with incomprehensible foreign
terms, dumped into your lap while you’re trying to enjoy a
night out. Never fear! This class will forever help you
navigate those perilous shoals. Using samples from
contemporary wine lists, ICE Director of Wine Studies
Richard Vayda will explain the meaning behind the
various terms and categories on the typical wine list, and
illustrate each by pouring you samples to enjoy. By
evening’s end, you will have a firm grasp of the subject and
enough background to make informed, delicious choices—
and actually have fun while doing it!
Spring Wine Social
W.R. Tish
Friday, May 8, 6:30-8:30pm
$65 F 1 session
If you'd like to learn more about wine and
meet new people, you're in luck! ICE's
Wine Social will present 18 wines that
cover a wide range of grapes, regions, and
styles, all in a casual format that
encourages schmoozing with fellow wine
lovers. The wines will be selected and
presented by W.R. Tish, often considered
the funniest guy in the wine business.
The detailed program that you'll receive
when you enter the classroom means you
will be able to spend more time chatting, less time jotting.
Come single or come as a group: It's all about fun and
good taste! A selection of delightful hors d'oeuvres will
also be served.
WINE & FOOD PAIRINGS with Richard Vayda
Get It All Delivered: Takeout with Wine
Tuesday, February 3, 6:30-8:30pm
$95 F 1 session
New York is terrific for takeout food. So many choices
abound that everyone can find their favorite cuisine. This
may seem like a wine-matching nightmare, but in fact,
takeout offers a unique opportunity to sharpen your wineselection skills. A well-paired bottle can turn delivery into
dining—or just a more fun and interesting experience. In
this class, we sit back with ICE resident sommelier
Richard Vayda and have Chelsea deliver some of its best—
pizza, Chinese, Latin, and much more—while we snack
and experiment with a diverse selection of wines
(international whites, reds, and sparkling), learning the
principles behind great matches as we discover our new
favorite pairings.
Tapas and Wine Fiesta
Wednesday, March 4, 6:30-8:30pm
$95 F 1 session
Whether you are looking for party ideas or just want to
have a fun and fascinating time sampling wine and food
pairings, this evening offers both inspiration and
education by taking you on a whirlwind tour of Spain—the
perfect setting for a fiesta. Focusing on delicious yet easyto-prepare tapas, ICE resident sommelier Richard Vayda
will guide you around some of the more interesting
Spanish wine regions as you discuss and sample
traditional tapas selections and wine pairings.
Robust Reds and Stinky Cheeses
Thursday, March 19, 6:30-8:30pm
$95 F 1 session
Do you need an antidote for the cold weather? Can that
antidote never be too rich or too flavorful? How about
ice.edu/MainCourse
varieties—each in three different styles that reflect the
most distinct differences, including: terroir, dry versus
sweet, oak or no oak, winemaking, storage practices, and
even bottle versus box! Join chef turned wine pro Annette
Tomei for a highly enjoyable (and plentiful) journey
through the beauty and complexity of the winemaking
world!
spending a whole evening with lush red wines from
around the world and hearty cheeses that match them?
Richard Vayda, ICE's Director of Wine Studies, will
discuss cheesemaking and cheese service, as well as red
wine and food pairing, as you sip and eat the evening away.
Italian Festival: Vino, Salume, e
Formaggio
Tuesday, March 31, 6:30-8:30pm
$95 F1 session
Prosecco, prosciutto, and provolone: Some of life’s
simplest and tastiest pleasures come straight out of Italy.
Join ICE Director of Wine Studies Richard Vayda for a
delicious discussion, as you tour some of the major wine
regions of Italy while tasting traditional cheeses and cured
meats. Winemaking, as well as the production of cheeses
and salami, will be covered. Throughout it all, you'll enjoy
a variety of scrumptious Italian pleasures, from fresh and
uncomplicated to rich and complex. Un vero festival!
Wine and Food Pairing Party
Friday, April 10, 6:30-8:30pm
$95 F 1 session
This indulgent spring fête is both an entertaining class and
a festive social gathering. You'll get to explore various
wines and pair them with tasty hors d'oeuvres, while
exchanging tasting notes with your fellow classmates.
ICE's resident sommelier, Richard Vayda, guides you
through an informative and flavor-filled evening, all in a
festive party atmosphere. Come on your own or with a
group, and join in the learning and fun!
Porto and Cheese: More than Just
Vintage and Stilton
Wednesday, April 29, 6:30-8:30pm
$95 F 1 session
The many styles of rich, velvety porto pair beautifully with
all sorts of cheeses, and this classic duo makes an
extraordinary finish to a meal. In this delicious class, ICE
resident sommelier Richard Vayda will discuss the
incredible variety of port styles, such as Ruby, Tawny, Late
Bottled Vintage, and Vintage. He will also describe the
region that produces this wonderful wine, how the various
styles are crafted, and this treasure's proper presentation
and service. Representative ports will be tasted along with
their traditional cheese partners.
Délices de France: French Wines and
Cheeses
Wednesday, May 20, 6:30-8:30pm
$95 F 1 session
What could be better than wine and cheese—except,
perhaps, French wine and cheese! Join ICE's resident
sommelier, Richard Vayda, for a tour of some of France's
best offerings in each category. The class will include
discussions of major French wine regions, as well as the
origin and processes behind various cheese types, from
fresh and creamy to aged and funky. Tastings and pairings
of wide selection of both will highlight the evening.
ICE is Moving Downtown!
See p.2
for more information
WINE, COCKTAILS, SPIRITS & BEER
Champagne Gala for Valentine's Day
Richard Vayda
ICE's resident sommelier, Richard Vayda, pulls out all the stops for this very special Valentine's Day celebration. For this
delightful class, you will dine on beautiful hors d'oeuvres along with a select group of wines. Your evening begins with a
discussion of the origin and making of sparkling wine, while tasting various examples—from non-vintage to vintage to
rosé. The highlight of the tasting features a Prestige Cuvée Champagne paired with an American challenger. The class
rounds out with students enjoying a buffet of classic luxury food matches while indulging in additional bubbly, making
for a sparkling evening you'll always remember!
Chefs in the Wine Cellar: He Said, She Said
Annette Tomei & Brian DiMarco
Thursday, February 12, 6:30-8:30pm
$95 F 1 session
Two chefs turned wine pros + two opinionated palates + two perspectives = twice the fun! As objective
as wine professionals hope to be in their analysis of wine, it’s impossible to not have an opinion. Plus,
wine is a truly personal experience. So join Annette Tomei and Brian DiMarco, two culinary
professionals who left their kitchens to pursue their passions for wine in very different ways, for a
highly entertaining and opinionated evening of wine, food, and self-discovery. We will taste wines
from some of the world’s greatest wine and food destinations: Italy, France, and Spain. Each will be
served with light appetizers from that region, as we engage in an educational, friendly competition of He Said, She Said.
How will your own preferences compare?
Reserves from the ICE Cellar
Richard Vayda
Monday, January 26, 6:30-8:30pm
or Wednesday, May 13, 6:30-8:30pm
$130 F 1 session
ICE's resident sommelier, Richard Vayda, raids the cellar for this spectacular biannual
tasting of selected premium wines. You will enjoy Cru Burgundies and Bordeaux, aged
American Pinots and Cabernets, and other gems in a side-by-side tasting. The evening
will start with a delicious sparkling wine, followed by samplings of an ever-varying
collection from around the world. We'll end, naturally, with a decanter of vintage dessert
wine. Selections change from year to year. You will also enjoy fine cheeses and other
nibbles to enjoy the unique beverage selections.
41
WHISKEY, BOURBON & SCOTCH
Reserve Whiskey Tasting
Anthony Caporale
Friday, February 6, 6:30-9:30pm
$325 F 1 session
Bourbon, America's national spirit, is in the midst of a boom unlike anything that's been
seen since Prohibition. There are more bourbons available than ever before, and prices for
the rarest bottles have soared into the thousands of dollars. Even for the dedicated
aficionado with four figures to spend on whiskey, the most coveted bottles are nearly
impossible to find at any price. So the Institute of Culinary Education has tracked down a
true connoisseur's selection of the finest bourbons on the market, and we're offering a select
Master Tasting of these elixirs, hosted by celebrity whiskey expert Anthony Caporale, a Kentucky colonel
commissioned by the state governor to do bourbon education! Don't miss this once-in-a-lifetime opportunity to
sample the very best whiskey our country has to offer under the expert guidance of a world-renowned spirits
professional.
Whiskey, Bourbon, and Scotch
Tasting
Whiskey, Bourbon, and Scotch
Mixology
Anthony Caporale
or Thursday, March 5, 6:30-9:30pm
or Tuesday, April 21, 6:30-9:30pm
$95 F 1 session
Anthony Caporale
Thursday, March 12, 6:30-9:30pm
$90 F 1 session
Whether you're a Scotch drinker or a bourbon fan, or
you just want to develop an appreciation for dark
liquors, this course is for you. Anthony Caporale,
producer and host of Art of the Drink TV and former
beverage manager for Mesa Grill, will introduce you to
the history and science behind cask-aged spirits. You
will learn the correct way to taste and evaluate different
styles, sample both common and rare brands, and
compare flavor profiles. Come over to the dark side and
find out how fun and accessible the world of whiskey
can be! Be sure to sign up for our companion Whiskey,
Bourbon, and Scotch Mixology class as well, and get
hands-on experience making classic cocktails using
these spirits!
Join Anthony Caporale for a hands-on sequel to our
consistently sold-out Whiskey, Bourbon, and Scotch
Tasting class! You'll master the making of eight classic
whiskey cocktails, including: Bourbon and Branch,
Seven and Seven, Old-Fashioned, Rusty Nail, Classic
Manhattan, Dry and Smoky Rob Roy, Bourbon
Whiskey Sour, and Sazerac. Then we'll explore ways to
customize these drinks to perfectly suit your tastes—
and your guests'. If you've already taken our Whiskey,
Bourbon, and Scotch Tasting class, this is the ideal next
step to apply your knowledge. If you haven't, this class
will provide a fantastic overview of how to use whiskey
in creating a fantastic cocktail.
MIXOLOGY & BEER
A Hops Primer with Craft Beers
Lisa Witkowski
Tuesday, April 14, 6:30-8:30pm
$85 F 1 session
Introduction to Mixology
Michael Cecconi
Thursday, January 15, 6:30-9:30pm
or Thursday, April 30, 6:30-9:30pm
$90 F 1 session
Join Michael Cecconi, bar chief at San
Francisco's Two Sisters Bar & Books,
for an introduction to the world of
cocktails. Besides learning to make
well-balanced and delectable classic cocktails, you will also
taste your way through the essential spirits of a home bar
and become familiar and comfortable with using the tools
of the trade. We'll make Martinis, Mojitos, Piña Coladas,
French 75s, and more!
Obscure Mixology
Michael Cecconi
Friday, January 16, 6:30-9:30pm
$90 F 1 session
With the endless spirits available at the liquor store and
the expanse of bottles behind most bars, the choices can be
dizzying. Let Michael Cecconi, bar chief at Two Sisters Bar
& Books in San Francisco, weed through all the options
and share the very best with you. Step beyond gin, rum,
and whiskey to explore all that this world has to offer.
You'll learn the history, uses, and mixing techniques for
Amaro, Mezcal, Applejack, Anisette, and much more.
Winter Mixology
Michael Cecconi
Saturday, January 17, 6:30-9:30pm
$90 F 1 session
Although the weather outside is frightful, Michael Cecconi
has a few tricks up his sleeve to make the winter as tasty,
tantalizing, and tolerable as the warmer months. Think of
him as your very own St. Bernard to fortify you through
the cold. You'll learn all the benefits, tricks, and tips for
mixing with Homemade Grenadine, Meyer Lemons,
designed to be mixed, preferably through an after-sip kiss.
The ingredients, while of high quality, are commonly
available, making everything accessible and easy to
prepare. Your drinks include: classic and contemporary
spins on His-n-Hers Martinis.
The Cocktail Lab:
A Hands-On Workshop
Jonathan Pogash
Wednesday, February 18, 6:30-9:30pm
or Friday, April 24, 6:30-9:30pm
$95 F 1 session
Bartenders, cocktail waitresses, brand
ambassadors, advanced amateurs: Are
you looking to expand your cocktailmaking repertoire? Step behind the
bar with The Cocktail Guru, Jonathan
Pogash, one of the country's premiere
cocktail consultants and bartenders
for restaurants and spirit companies.
With Jonathan's help, you'll free your
creativity as you craft your own
original cocktails. After a quick primer on basic bar
techniques, current cocktail trends, and the science
behind perfect flavor combinations, you’ll be let loose to
create your own unique libations, using Jonathan’s
guidance to perfect your technique. We will provide a
cornucopia of spirits, mixers, fresh fruits, juices, herbs,
and spices for your creations, and you’ll have the
opportunity to design your own signature cocktail with the
help of the pros! Each student receives: Two specialty
cocktail samples (one welcome cocktail and one
inspiration cocktail); one Daiquiri cocktail made as a
group; full instruction by Jonathan Pogash and his team;
guidance during the hands-on mixing portion of the class;
and follow-up post-class by Jonathan with fully typed-up
recipes of your own unique specialty cocktail creation!
Blood Oranges, Sloe Gin, Beets, and more!
Bartending 101
Couples Cocktails
Anthony Caporale
Wed-Thu, January 28-29, 6:30-9:30pm
or Tue-Wed, April 7-8, 6:30-9:30pm
$150 F 2 sessions
Anthony Caporale
or Friday, February 13, 6:30-9:30pm
The couple that plays together stays together—and what’s
more fun than making drinks for two? Join the host of Art
of the Drink TV and ICE Director of Beverage Studies
Anthony Caporale as you learn to make amazing His-nHers Cocktails: a new way for couples to enjoy drinks
together. Each His-n-Hers pairing consists of two
cocktails with complementary flavor profiles—one geared
toward a more masculine palette and presentation and the
other toward more feminine tastes. The flavors are
Are you a working bartender looking to take your
technique and product knowledge to the next level? Are
you a cocktail aficionado who wants to learn how the pros
make drinks? If you want a rock-solid foundation in the
history, science, and skills behind professional mixology,
this course is for you.
During the first session, you will learn the history,
traditions, and production methods behind each major
category of alcoholic beverage (vodka, gin, rum, tequila,
whiskey, bourbon, Scotch, beer, and wine), and discuss
their flavor profiles and common uses. You’ll do tastings of
Hops drive the craft beer movement in America, and for good reason! They help create each
beer’s unique personality, as well as balancing out beer’s malty base. The number of hops in
use now is dizzying, but a great place to start is a discussion of the main flavor families. Lisa
Witkowski, a Certified Cicerone out of Singlecut Beersmiths, an inventive Queens
microbrewery, leads you through a crash course: After a quick overview of hopping beer, we'll
do an educational (and delicious) tasting as we learn about hop bitterness vs. hop flavor and aroma; developing
helpful descriptors for beer; what makes hops distinctively American, English, or Noble; how they're grown; and
much more. Bread and cheese will be served alongside a plentiful selection of unique craft beers!
the popular brands, then learn all of the most common
drinks for each liquor.
The very hands-on second session will cover recipes
and mixing techniques for both classic and modern
cocktails. You’ll learn all about bar setup, glassware,
pouring, mixing techniques for each type of drink, best
practices, service speed and working clean, recipes, and
popular cocktails (straight and rocks; highballs; juice
drinks, multi-liquor drinks; martinis; frozen drinks;
pousse-cafés; hot drinks; beer and wine cocktails). You'll
then have the opportunity to make each drink under
Anthony Caporale’s guidance.
Anthony Caporale is the producer and host of Art of
the Drink TV and beverage director for Mesa Grill, Bobby
Flay's flagship restaurant. Caporale has over 20 years of
experience as a bar chef and bar instructor, and has been
involved in the opening of a dozen major restaurants.
Slainte: Irish Whiskey Cocktails
and Cheeses
Anthony Caporale
Wednesday, March 17, 6:30-9:30pm
$75 F 1 session
Skip the crowds and join us at ICE this St. Patrick's Day for
a special Irish cheese and whiskey cocktail tasting! Art of
the Drink TV host Anthony Caporale will present a
handpicked selection of craft Irish whiskey cocktails, all
paired with world-famous cheeses from across the
Emerald Isle. You'll not only learn everything you've
always wanted to know about this wildly popular spirit,
but you'll also get an introduction to mixology and learn to
recreate these unique drinks at home. Each of the four
cocktail and cheese pairings will highlight a different
aspect of Irish whiskey and demonstrate why Ireland has
long been regarded as producing some of the finest
cheeses on earth. Plus, we promise to have you out in time
to finish celebrating at your favorite pub!
Culinary Mixology
Anthony Caporale
Wednesday, April 22, 6:30-9:30pm
$90 F 1 session
Take your cocktails to the next level and start mixing like a
chef. Instructor Anthony Caporale, host of Art of the
Drink TV, will show you how to make incredible drinks
using herbs, spices, vegetables, and other ingredients more
commonly found in the kitchen than behind the bar. You
will learn to make a Seafood Bloody Mary, add bell
peppers to your Mojitos, and spice up your martinis with
fresh basil. You're guaranteed to move your liquor cabinet
closer to your window-box garden after this class!
Advanced Mixology
Michael Cecconi
Friday, May 1, 6:30-9:30pm
$90 F 1 session
Cocktail craftsman Michael Cecconi works with a DIY
mentality, coupled with a love of great-tasting cocktails, to
teach you new ways to spice up the classics and construct
your own unique concoctions. In this class, you will make
homemade tonic, various reductions, flavored ices,
pumpkin liqueur, and more, then learn to use those in the
drinks that best highlight them.
The Mixology of Mexico
Michael Cecconi
Saturday, May 2, 6:30-9:30pm
$90 F 1 session
The mighty agave plant is the provider of that Scotch from
south of the border, Mezcal, and its close cousin, Tequila.
These two spirits are much maligned, but there is far more
to them than most imbibers know. So forget about the
worm and all the inferior shots at inferior parties. Instead,
let experienced bar consultant Michael Cecconi lead you
through a tasting overview as well as mixing techniques
and recipes for these absolutely delicious, frequently
misunderstood liquors—just in time for Cinco de Mayo!
Classic Cocktails
Friday, January 23, 6:30-8pm or 8:30-10pm or Saturday, March 7, 6:30-8pm or 8:30-10pm
Friday, May 22, 5:30-7pm or 8-9:30pm
$70 F 1 session
Due to the popularity of our culinary mini-courses, ICE is now offering a series of short-form classes focused on
mixing up delicious, refreshing cocktails. Enjoy learning the tricks of the trade in just 90 minutes, and you'll quickly
become the head bartender at any party! Instead of ordering a cocktail after work, why not come and learn to make
it yourself? In just one and a half hours, you will prepare four classic drinks and take home recipes that will
guarantee you'll never go thirsty again at cocktail time. On your drinks list: Classic Martinis and Manhattans (plus
variations); the Old-Fashioned; and Ernest Hemingway's Daiquiri.
WINTER 2014 CLASS CALENDAR
42
May
JANUARY
Saturday, January 3
10am
10am
10am
10am
11am
1pm
6pm
6pm
6pm
6pm
6pm
6pm
6pm
6pm
Sweet and Savory Soufflés, p. 33
Almost Vegan, p. 30
Techniques of Bread 1, p. 34
Techniques of Fine Cooking 1, p. 18
Arthur Avenue Tour, back cover
Chocolate Tempering, p. 33
Knife Skills 1, p. 17
Couples: Burgers & Beer, p.32
Southern Comfort, p. 22
Couples: Asian Favorites, p. 32
Couples: Bourbon Steakhouse, p. 32
The Tuscan Steakhouse, p. 20
Great New York Steakhouse, p. 20
Essentials of Tuscan II, p. 27
Sunday, January 4
10am
10am
10am
10am
10am
2pm
6pm
6pm
6pm
6pm
Essentials of Korean, p. 27
Essentials of Thai, p. 27
Essentials of Middle Eastern, p. 27
Paella and Tapas, p. 25
Essentials of Peruvian, p. 27
Essentials of Vietnamese, p. 27
Monday, January 5
9am
10am
10am
6pm
6pm
6pm
6pm
Techniques of Pastry 1 & 2, p. 34
Pasta 101, p. 24
California Wine Country, p. 22
Techniques of Asian, p. 19
Essentials of Indian, p. 27
Techniques of Gluten-Free, p. 30
6pm
Mexican Surf and Turf, p. 23
6:30pm Obscure Mixology, p. 41
Saturday, January 17
10am
10am
10am
10am
10am
10am
10am
10am
10am
2pm
6pm
6pm
6pm
6pm
6pm
6pm
6:30pm
Indian Curries, p. 33
Truffles, Truffles, Truffles, p. 37
Contemporary Sauces, p. 17
Great Danish Pastry, p. 35
ICE Entertaining: Brunch, p. 28
Essentials of Chinese, p. 27
Olive Oil: Key Ingredient, p. 26
Pasta 101, p. 24
Knife Skills 2: Butchery, p. 17
Gluten-Free Pasta Dinner, p. 30
Road Trip, p. 22
All-American Hot and Spicy, p. 22
Roast, Sauté, and Steam, p. 17
Classic American Steakhouses, p. 20
The Texan Steakhouse, p. 20
Winter Mixology, p. 41
Sunday, January 18
10am
10am
10am
10am
10am
10am
10am
10am
6pm
6pm
6pm
6pm
6pm
6pm
6pm
French/Thai/Chinese for 11-14, p. 39
Garlic: Key Ingredient, p. 26
Hand-Rolled Bagels, p. 35
Essentials of Tuscan, p. 27
Sunday in Brooklyn, p. 24
Sweet and Salty Baking, p. 35
Steakhouse for Kids 13-18, p. 39
The Puerto Rican Kitchen, p. 22
Big Easy Surf and Turf, p. 23
Couples: Pizza & Wine Bar, p. 32
Modern Scandinavian Cuisine, p. 28
South American Steakhouse, p. 20
Essentials of Thai II, p. 27
Tuesday, January 6
Monday, January 19
10am
6pm
6pm
6:30pm
10am
10am
10am
10am
10am
6pm
6pm
6pm
6pm
6pm
6pm
6pm
Mushrooms: Key Ingredient, p. 26
Taking Out Chinese, p. 25
Whiskey, Bourbon, and Scotch, p. 41
Wednesday, January 7
6pm
6pm
6pm
Simple Healthful Meals, p. 30
Fresh Pasta Workshop, p. 24
Thursday, January 8
6pm
6pm
6pm
6pm
Knife Skills for Couples, p. 32
Techniques of Healthful, p. 19
Food Writing Workshop, p. 14
Friday, January 9
11am
1pm
6pm
6pm
6pm
6pm
6pm
6pm
ICE on Location: Morimoto, p. 38
Classic French Macarons, p. 37
Couples: Sushi & Sake Bar, p. 32
Dim Sum, p. 25
Spanish Surf and Turf, p. 23
9am
10am
10am
10am
10am
10am
6pm
6pm
6pm
6pm
6pm
6pm
6pm
6pm
6pm
Open a Specialty Food Shop, p. 15
Cake Pops, p. 35
Favorite Classic French Bistro, p. 25
Technique: Fish Butchery, p. 17
Spice Blends: Key Ingredient, p. 26
How to Open a Bar, p. 15
Technique: Grilling, p. 17
The French Steakhouse, p. 20
Best Homemade Pizza, p. 24
Great New York Steakhouse II, p. 20
Technique: Quick Puff Pastry, p. 17
Romantic Italy, p. 32
Cuban Surf and Turf, p. 23
Sunday, January 11
10am
10am
10am
10am
10am
10am
11am
2pm
6pm
6pm
6pm
Cupcakes Unlimited, p. 35
Essentials of Burgundian, p. 27
Whole Grains: Key Ingredient, p. 26
Homemade Pasta for ages 15-18, p. 39
Essentials of Moroccan, p. 27
Essentials of Emilia-Romagna, p. 27
Monday, January 12
10am
10am
10am
6pm
6pm
6pm
Essentials of Provencal, p. 27
Techniques of Fish and Shellfish, p. 19
Knife Skills Workshop, p. 17
Cooking 101, p. 18
Technique: Sushi, p. 17
Tuesday, January 13
6pm
6pm
6pm
Grilling Seafood Seven Ways, p. 22
Techniques of Spanish Cooking, p. 19
Find Your Culinary Voice, p. 15
10am
6pm
6pm
Eating the Mediterranean Way, p. 28
Home Patisserie, p. 35
Essentials of Catering 101, p. 14
Thursday, January 15
10am
10am
6pm
6:30pm
Essentials of Japanese, p. 27
Introduction to Mixology, p. 41
Friday, January 16
6pm
6pm
6pm
6pm
All-American Surf and Turf, p. 23
Entertaining: Cocktail Party, p. 28
Pasta 101, p. 24
ice.edu/MainCourse
Essentials of Mediterranean, p. 27
The French Country Kitchen, p. 25
Techniques of Cake Decorating, p. 35
Ramen and Noodle Workshop, p. 21
Fresh Herbs: Key Ingredient, p. 26
Everyone Cooks: Steakhouse, p. 29
Tuesday, January 20
10am
6pm
6pm
6pm
6pm
Cooking 101, p. 18
Mastering Pan Sauces, p. 21
Baking 101, p. 37
Pasta 101, p. 24
10am
6pm
6pm
6pm
6pm
6:30pm
Techniques of Italian Cooking, p. 19
Cooking for Fitness, p. 30
Country French Breads, p. 37
Introduction to Wine, p. 40
10am Essentials of Moroccan, p. 27
6:30pm Wine Essentials, p. 40
6:30pm Couples Cocktails, p. 32
Friday, January 23
10am
10am
10am
6pm
6pm
6pm
6pm
6pm
6pm
6pm
6pm
6pm
Introduction to Culinary Arts, p. 18
Pizza! for Parents & Kids, p. 39
All About Braising, p. 21
Lost Arts Handmade Pasta, p. 24
From Tapas to Antojitos, p. 25
Low Country Cooking, p. 22
Brioche and Croissant, p. 35
Asian Favorites Surf and Turf, p. 23
Sunday, January 25
10am
10am
10am
10am
6pm
6pm
6pm
6pm
6pm
Cooking 101, p. 18
Launch & Market Food Product, p. 15
Techniques of Chocolate 1, p. 34
All About Roasting, p. 21
Essentials of Sicilian, p. 27
Slurping Japanese Noodles, p. 25
Everyone Cooks: Italian, p. 29
Introduction to Pastry, p. 34
Monday, January 26
9am
10am
6pm
6pm
6pm
6pm
6pm
Techniques of Cake Baking, p. 34
Sous Vide at Home, p. 23
Winter Roast Workshop, p. 20
Pasta 101, p. 24
Reserves from the ICE Cellar, p. 41
Tuesday, January 27
10am
6pm
6pm
6pm
6pm
More Moving Toward Meatless, p. 30
Everyone Cooks: Healthful, p. 29
Chicken Seven Ways, p. 20
Start Your Own Food Blog, p. 14
6pm
6pm
6pm
6pm
6:30pm
One Dough, Many Breads, p. 37
The Other Side of Beef, p. 21
Warming Winter Risottos, p. 17
Bartending 101, p. 41
10am
6pm
6pm
Pasta 101, p. 24
Friday, January 30
10am
6pm
6pm
6pm
6pm
6pm
6pm
6pm
6pm
6pm
Basically Baking, p. 36
The Artisan Doughnut, p. 35
Best-Ever Breakfast Baking, p. 35
Italian Surf and Turf, p. 23
Handmade Pasta for Winter, p. 24
Pork Belly Secrets, p. 20
French Surf and Turf, p. 23
6pm
6pm
6pm
6pm
6pm
6pm
6pm
6pm
6pm
Desserts for Every Season, p. 37
Spanish Tapas for Couples, p. 32
Couples:Bourbon Steakhouse, p. 32
Romantic Italy, p. 32
FEBRUARY
Sunday, February 1
10am
1pm
6pm
6pm
6pm
6pm
6pm
6pm
6pm
Taste of Thai, p. 33
Risotto, p. 33
Everyone Cooks: Roast Chicken, p. 29
Old-Fashioned Chocolate, p. 37
Pasta 101, p. 24
6pm
6pm
Classic French Bistro Dishes, p. 25
Simple and Savory Fish, p. 22
Thursday, February 12
10am
6pm
6pm
6pm
6:30pm
Biscotti Unlimited, p. 36
Couples Chocolate, p. 29
Chefs in the Wine Cellar, p. 41
Friday, February 13
6pm
6pm
6pm
6pm
6pm
6pm
6pm
6:30pm
6:30pm
Artisan Doughnut Sandwiches, p. 35
Contemporary Bonbons, p. 13, p. 37
Classic Valentine's Day Dinner, p. 29
Riches and Glories of Bordeaux, p. 40
Couples Cocktails, p. 32, p. 41
Wednesday, February 4
10am
6pm
6pm
6pm
6:30pm
Fresh and Fast Vegan Suppers, p. 30
Cooking 101, p. 18
Technique: Sushi, p. 17
Advanced Wine Essentials, p. 40
10am
6pm
A New Take on Chocolate Cakes, p. 37
Friday, February 6
10am
10am
6pm
6pm
6pm
6pm
6pm
6pm
6pm
6pm
6:30pm
Soup and Bread Workshop, p. 21
Clean Baking, p. 36
NOLA, p. 22
Reserve Whiskey Tasting, p. 41
Saturday, February 7
10am
10am
11am
2pm
6pm
6pm
6pm
6pm
6pm
6pm
6pm
6pm
6pm
6:30pm
9pm
Chocolate Lover's Romp, back cover
Tacos and Tequila, p. 33
Cookies Unlimited, p. 35
Essentials of Basque, p. 27
Wine for Couples, p. 40
Taste of Sushi, p. 33
Sunday, February 8
10am
6pm
6pm
6pm
6pm
6pm
6pm
Fancy Eclairs, p. 35
Hearty Latin Meals, p. 25
The Pacific Northwest, p. 22
A World of Fried Chicken, p. 20
Root Vegetables p. 26
Pasta 101, p. 24
Candy for Parents&Kids, p. 39
Monday, February 16
10am
10am
10am
10am
10am
10am
10am
10am
10am
10am
6pm
6pm
6pm
6pm
6pm
8pm
Sushi Night for Parents & Kids, p. 39
Dim Sum, p. 25
Quick and Easy Muffins, p. 36
Techniques of Bread 1 & 2, p. 34
Handmade Mozzarella, p. 33
Cauliflower: Key Ingredient, p. 26
ICE Entertaining: Dinner Party, p. 28
Dumplings, p. 33
Tuesday, February 17
6pm
6pm
6pm
6:30pm
Fat Tuesday, p. 22
2-Day Cake-Baking Workshop, p. 36
Wine Essentials, p. 40
6pm
Global Rice, p. 17
6pm
Seven More Ways with Chicken, p. 20
6:30pm The Cocktail Lab, p. 41
10am
6pm
6pm
6pm
6pm
6pm
6pm
6pm
6pm
6pm
6pm
6pm
6pm
6pm
6pm
6pm
6:30pm
Locavore's Winter Hearth Feast, p. 17
How to Write a Recipe, p. 14
Bacon: Key Ingredient, p. 26
Olive Oil Desserts, p. 38
Monday, February 9
10am
10am
1pm
6pm
6pm
6pm
10am
6pm
6pm
6pm
6pm
6pm
6pm
6pm
6pm
6pm
6pm
10am Taste of Tapas, p. 33
10am A Fistful of Lentils, p. 28
12:30pm Knife and Sauté, p. 33
6pm
Gluten-Free Valentine's Treats, p. 29
10am
10am
1pm
Vegan Chocolate Desserts, p. 29, p. 36
Luscious and Lean Vegetarian, p. 31
Sous Vide at Home, p. 23
6pm
6pm
Pasta 101, p. 24
6pm
6pm
6pm
Essentials of Provencal Cooking, p. 27
Sunday, February 15
Indian Curries, p. 33
Techniques of Pastry 1, p. 34
Pasta Mania, p. 33
Takeout with Wine, p. 40
Cooking 101, p. 18
Wedding Cake Workshop, p. 35
La Cocina Latina, p. 25
Modern Plating Workshop, p. 23
Meat-Free Mondays: Thai, p. 31
10am
6pm
6pm
6pm
Valentine's Day Pops, p. 29
Technique: Grilling, p. 17
Chocolate Galore, p. 37
Valentine’s Day Cupcakes, p. 29, p. 36
Be My Valentine, p. 29
Cupcakes and Cocktails, p. 29, p. 36
From Italy with Love, p. 29
Champagne Gala, p. 29
10am
10am
10am
10am
10am
10am
10am
10am
1pm
2pm
6pm
6pm
6pm
6pm
6pm
10am
10am
1pm
6pm
6pm
6pm
6:30pm
Monday, February 23
10am
10am
10am
6pm
6pm
6pm
Monday, February 2
Tuesday, February 3
Asian Dumplings, p. 25
Seriously Seafood, p. 22
A World of Chiles, p. 28
10am
10am
10am
10am
10am
10am
10am
10am
10am
10am
6pm
6pm
6pm
6pm
6pm
6pm
6pm
6:30pm
6pm
6pm
6pm
6pm
6pm
Gluten-Free Mexican Fiesta, p. 31
Salty, Sweet, Sour, Bitter, p. 17
2pm
6pm
6pm
6pm
6pm
6pm
6pm
Techniques of Confectionery, p. 34
Macarons: Basic Techniques, p. 37
Bourbon Desserts, p. 38
Couples: Indian Favorites, p. 32
Sunday, February 22
Demystifying Fish, p. 22
S'Mores for Parents & Kids, p. 39
Basic Recipes for Home Cooks, p. 17
Ciabatta and More, p. 37
Best of Beef, p. 21
Indian Takeout Favorites, p. 28
10am
1pm
6pm
6pm
6pm
6pm
Braising: Italian Style, p. 24
Everyone Bakes: Macarons, p. 37
Lemon Treats, p. 38
Nutshell: Noodles and Nuts, p. 26
Friday, February 27
6pm
6pm
6pm
6pm
6pm
6pm
6pm
6pm
6pm
Social Media in the Culinary Realm, p. 14
Road Trip, p. 22
The Gastropub, p. 28
Gourmet Cake Series: Classics, p. 36
Pasta 101, p. 24
10am
10am
6pm
6pm
6pm
6pm
6pm
6pm
6pm
6pm
6pm
6pm
Simple Cake-Decorating, p. 36
Winter Pies and Tarts, p. 36
Family Chinese, p. 39
A Taste of New Orleans, p. 22
MARCH
Sunday, March 1
10am
10am
2pm
6pm
6pm
6pm
6pm
Techniques of Pastry 1, p. 34
Dinner and a Movie, p. 23
Beginner Sushi Bar, p. 25
Monday, March 2
10am
10am
10am
6pm
6pm
6pm
Chocolate Confections, p. 37
Vegetarian Chinese Dishes, p. 25
Superfood Feasts, p. 31
Tuesday, March 3
10am
6pm
6pm
Introduction to Pastry, p. 34
Wednesday, March 4
10am
10am
6pm
6pm
6pm
6:30pm
How to Be a Great Home Cook, p. 17
Tapas and Wine Fiesta, p. 40
Thursday, March 5
10am
6pm
6pm
6:30pm
6:30pm
Pasta 101, p. 24
Perfect Pastry, p. 36
Friday, March 6
10am
10am
6pm
6pm
6pm
6pm
6pm
6pm
6pm
6pm
6pm
Sausage-Making Workshop, p. 21
Gourmet Cake: Gluten-Free, p. 30
Handmade Pasta, p. 24
NOLA, p. 22
Saturday, March 7
11am
12pm
6pm
6pm
6pm
6pm
6pm
6pm
6pm
6pm
6pm
Business Plans, p. 14
Knife Skills for Parents & Kids, p. 39
Caribbean Fiesta, p. 24
Paella 101, p. 25
WINTER 2014 CLASS CALENDAR
8pm
Classic Cocktails: ICE à la Minute
Sunday, March 8
10am
6pm
6pm
6pm
6pm
6pm
Butchery, p. 21
Tamales, Tequila, p. 25
Monday, March 9
10am
6pm
6pm
6pm
6pm
Gluten-Free Bread, p. 30
Meat-Free Mondays: Spanish, p. 31
Techniques of Bread 1 & 2, p. 34
Tuesday, March 10
10am
10am
6pm
6pm
Superb Pies, p. 36
Vegan Stews and Casseroles, p. 30
Wednesday, March 11
10am
6pm
Essentials of Tuscan Cooking II, p. 27
Thursday, March 12
10am
6pm
6:30pm
6pm
How to Be a Food Writer, p. 14
Friday, March 13
10am
10am
6pm
6pm
6pm
6pm
6pm
6pm
6pm
6pm
6pm
Crafting a Multicourse Meal, p. 24
Shortbread Cookies, p. 36
Irish Soda Bread and Desserts, p. 36
Saturday, March 14
10am
6pm
6pm
6pm
6pm
6pm
6pm
6pm
6pm
6pm
6pm
9pm
Marzipan Modeling, p. 39
Food of Campania, p. 24
Taste of Tapas, p. 33
Sunday, March 15
10am
10am
10am
1pm
2pm
6pm
6pm
6pm
6pm
Sweet and Savory Soufflés, p. 33
One-Day Breads, p. 37
Marshmallows, p. 33
Petits Fours Glaces, p. 36
All About Technique: Grilling, p. 17
Couples: Tuscan Favorites, p. 32
Monday, March 16
10am
10am
10am
6pm
6pm
6pm
Techniques of Asian Cooking, p. 19
Molded Chocolate Workshop, p. 37
Modernist Comfort Food, p. 23
Pasta 101, p. 24
Tuesday, March 17
6pm
6pm
Mad Delicious, p. 22
6:30pm Irish Whiskey Cocktails, p. 41
Wednesday, March 18
10am
10am
10am
6pm
6pm
6:30pm
Happy Nowruz!, p. 28
Techniques of Chocolate 1, p. 34
Baking 101, p. 37
Thursday, March 19
6pm
6:30pm Robust Reds and Cheeses, p. 40
Friday, March 20
10am
1pm
6pm
6pm
6pm
6pm
6pm
6pm
6pm
6pm
Cake Pops, p. 35
Couples: Burgers & Beer, p. 32
Les Petits Macarons, p. 37
Gluten-Free Italian Feast, p. 24, p. 30
Seafood the Italian Way, p. 24
Saturday, March 21
10am
2pm
6pm
6pm
6pm
6pm
6pm
6pm
6pm
6pm
6pm
Couples: Handmade Pasta, p. 32
American Pie Workshop, p. 36
Essentials of Middle Eastern, p. 27
Making/Decorating Cakes, p. 37
Sunday, March 22
10am
10am
10am
6pm
6pm
6pm
6pm
Pasta 101, p. 24
New Orleans for Couples, p. 32
Couples: Indian Favorites, p. 32
A World of Pork, p. 21
Monday, March 23
10am
6pm
6pm
6pm
6pm
6pm
6pm
Techniques of Bread 1, p. 34
Superfoods: Spring, p. 30
Vegetarian Passover Seder, p. 29
Nutshell: Meatless Main Dishes, p. 26
Cooking Basics: Paris Bistro, p. 25
Passover Sides and Desserts, p. 29
Tuesday, March 24
10am
6pm
6pm
All About Mushrooms, p. 20
Find Your Culinary Voice, p. 15
Wednesday, March 25
10am
10am
6pm
6pm
6pm
Contemporary Italian Desserts, p. 37
The World of Caramel, p. 13, p. 36
Advanced Food Blogging, p. 14
Thursday, March 26
10am
10am
6pm
6pm
6pm
Dim Sum, p. 25
Old-Fashioned Chocolate, p. 37
Friday, March 27
10am
10am
6pm
6pm
6pm
6pm
6pm
6pm
6pm
6pm
6pm
6:30pm
Italian Easter Feast, p. 29
Couples: Healthy Weeknight, p. 32
The Dessert Bar, p. 38
Bourbon, Bacon, and Beignets, p. 22
Essentials of Thai Cooking, p. 27
Pasta 101, p. 24
Three Grapes Three Ways, p. 40
Saturday, March 28
9am
10am
11am
11am
6pm
6pm
6pm
6pm
6pm
6pm
6pm
6pm
6pm
Sous Vide Intensive Workshop, p. 23
Astoria Walking Tour, back cover
Traditional Passover Dinner, p. 29
Biscotti Unlimited, p. 36
Duck for Two, p. 32
Gnocchi, p. 24
Sunday, March 29
10am
10am
11am
2pm
6pm
6pm
6pm
6pm
6pm
Great Cupcakes for ages 11-14, p. 39
Couples Brunch, p. 32
Monday, March 30
10am
10am
10am
6:30pm
French Stews, p. 25
Techniques of Cake Baking 1, p. 34
Tuesday, March 31
6pm
6pm
6pm
6:30pm
Social Media in Culinary Realm, p. 14
Sichuan Spice, p. 25
Brisket 101, p. 29
Italian Festival, p. 40
APRIL
Wednesday, April 1
10am
6pm
6pm
Spring Cupcakes, p. 36
Thursday, April 2
10am
6pm
6pm
6pm
6pm
6pm
Italian Easter Baking, p. 29, p. 36
Monday, April 6
10am
10am
6pm
6pm
6pm
Techniques of Gluten-Free, p. 30
Tuesday, April 7
10am
6pm
6pm
6:30pm
Clean Baking, p. 36
The Other Side of Beef, p. 21
Bartending 101, p. 41
Wednesday, April 8
9am
10am
6pm
6pm
One-Day Restaurant School, p. 14
Ramen and Noodle Workshop, p. 21
Thursday, April 9
6pm
6pm
6pm
6pm
6pm
Couples: Tuscan Favorites, p. 32
Friday, April 10
10am
10am
6pm
6pm
6pm
6pm
6pm
6pm
6pm
6pm
6pm
6pm
6:30pm
8pm
Upside-Down Cakes, p. 36
Taste of Sushi, p. 33
Oysters and Mussels and Clams, p. 22
Choux-Based Pastries, p. 13, p. 36
Wine and Food Pairing Party, p. 40
Saturday, April 11
10am
10am
10am
10am
10am
6pm
6pm
6pm
6pm
6pm
6pm
6pm
6pm
6pm
Cooking 101, p. 18
Hand-Rolled Bagels, p. 35
Pulled and Blown Sugar, p. 38
Restaurant Road Map, p. 14
Couples French Cooking, p. 32
Road Trip, p. 22
Weeknight Suppers for Couples, p. 32
Sunday, April 12
10am
10am
10am
6pm
6pm
6pm
6pm
6pm
6pm
Launch/Market Food Product, p. 15
Mediterranean Fish, p. 22
Asian Dumplings, Noodles & Buns
Modern Scandinavian Cuisine, p. 28
Pasta 101, p. 24
Monday, April 13
9am
10am
6pm
6pm
6pm
6pm
6:30pm
Techniques of Cake Baking, p. 34
Knife Skills Workshop, p. 17
Techniques of Vegan Cooking, p. 30
A Hops Primer with Craft Beers, p. 41
Wednesday, April 15
10am
6pm
6pm
6pm
Elegant Gluten-Free Desserts, p. 30
Chocolate Galore, p. 37
Thursday, April 16
10am
6pm
6pm
6:30pm
Simple and Savory Fish, p. 20
Quick and Easy Muffins, p. 36
Friday, April 17
10am
6pm
6pm
6pm
6pm
6pm
6pm
6pm
6pm
6pm
6pm
Cooking from Balaboosta, p. 23
Southern Comfort, p. 22
Gourmet Cake Series: Classics, p. 36
Handmade Pasta, p. 24
In a Nutshell: Cookies, p. 26
Saturday, April 18
9am
10am
10am
11am
6pm
6pm
6pm
6pm
6pm
6pm
6pm
6pm
6pm
6:30pm
Open a Specialty Food Shop, p. 15
More Artisan Breads at Home, p. 37
Gum Paste Floral Workshop, p. 35
Steakhouse Classics for Kids, p. 39
Spanish Tapas for Couples, p. 32
All About Technique: Sushi, p. 17
Basically Baking, p. 36
Dim Sum, p. 25
Wine for Couples, p. 40
Sunday, April 19
10am
10am
10am
2pm
6pm
6pm
6pm
6pm
6pm
Technique: Quick Puff Pastry, p. 17
Everyone Cooks: Roast Chicken, p. 29
NOLA, p. 22
6:30pm Whiskey, Bourbon, and Scotch, p. 41
Wednesday, April 22
10am
6pm
6pm
6pm
6pm
6:30pm
Essentials of Tuscan Cooking, p. 27
Delicious Provence, p. 25
2-Day Cake-Baking Workshop, p. 36
All About Technique: Grilling, p. 17
The Art of Ceviche, p. 25
Culinary Mixology, p. 41
Thursday, April 23
6pm
6pm
6pm
6pm
Fundamentals of Chocolate, p. 13,
How to Write a Recipe, p. 14
Cinco de Mayo, p. 25
How to Review Restaurants, p. 14
Wednesday, May 6
10am
10am
6pm
6pm
6pm
6pm
6:30pm
Pasta 101, p. 24
Sushi Basics, p. 26
Navigating a Restaurant Wine List
Sommelier Secrets, p. 40
Friday, April 24
Thursday, May 7
6pm
6pm
6pm
Sweet & Salty Madeleines, p. 38
Hong Kong Street Food, p. 25
Burgundy Grand Tasting, p. 40
The Cocktail Lab, p. 41
Saturday, April 25
9am
10am
10am
12pm
6pm
6pm
6pm
6pm
6pm
6pm
6pm
6pm
6pm
6pm
6pm
Home Cooking to Business, p. 14
A Cheese Lover's Romp, back cover
Micro-Distilleries Tour, back cover
Bright Flavor: Vegetarian Feast, p. 30
Dinners from the Italian Pantry, p. 24
Macaroons, Macarons,, p. 37
Pasta 101, p. 24
Top-Notch Tapas, p. 25
Sunday, April 26
10am
10am
6pm
6pm
6pm
6pm
6pm
6pm
Techniques of Cake Baking 1, p. 34
Vegan Desserts, p. 36
Fresh Herbs: Key Ingredient, p. 26
Layers of Flavors, p. 20
Spring Hors d'Oeuvres, p. 28
Friday, May 8
10am
6pm
6pm
6pm
6pm
6pm
6pm
6pm
6pm
6pm
6pm
6:30pm
Classic Candies at Home, p. 13, p. 37
Paella and Tapas, p. 25
Desserts for Every Season, p. 37
Spring Wine Social, p. 40
Saturday, May 9
10am
6pm
6pm
6pm
6pm
6pm
6pm
6pm
6pm
6pm
6pm
Marzipan Modeling, p. 39
Mother’s Day Macarons, p. 39
The Great Cook, p. 20
Superb Pies, p. 36
Sunday, May 10
10am
10am
2pm
6pm
6pm
Monday, April 27
Monday, May 11
10am
10am
6pm
6pm
6pm
10am
1pm
6pm
6pm
6pm
6pm
Traditional French Fare, p. 25
Meat-Free Monday: Vietnamese, p. 31
Tuesday, April 28
6pm
Quick and Easy Sauces for Fish, p. 22
6:30pm Understanding Wine, p. 40
Wednesday, April 29
10am
10am
10am
10am
6pm
6pm
6:30pm
Superfast Spring Recipes, p. 31
Pasta 101, p. 24
How to Open a Bar, p. 15
Techniques of Spanish Cooking, p. 19
Porto and Cheese, p. 40
Thursday, April 30
10am
6pm
6pm
6:30pm
Introduction to Mixology, p. 41
Friday, May 1
10am
6pm
6pm
6pm
6pm
6pm
6pm
6pm
6pm
6:30pm
9pm
Simple Cake-Decorating, p. 36
The Artisan Doughnut, p. 35
Nutshell: Nut Butters & Milks, p. 26
Beginner Sushi Bar, p. 25
Advanced Mixology, p. 41
Taste of Sushi: ICE à la Minute, p. 33
Saturday, May 2
10am
11am
6pm
6pm
6pm
6pm
6pm
6pm
6pm
6pm
6:30pm
Chinese Vegetarian Cooking, p. 26
Pasta 101, p. 24
Tuesday, May 12
10am
1pm
6pm
6pm
6pm
6:30pm
Taste of Thai, p. 33
Knife and Sauté, p. 33
Superfast Fish, p. 22
Learn the Whey to Cheese, p. 20
Wednesday, May 13
10am Baking 101, p. 37
6pm
Grilling Seafood Seven Ways, p. 22
6:30pm Reserves from the ICE Cellar, p. 41
Thursday, May 14
6pm
6pm
6pm
NOLA, p. 22
Friday, May 15
MAY
Pasta for Teens ages 13-18, p. 39
Chocolate Confections, p. 37
Couples: Fiesta Time, p. 32
The Mixology of Mexico, p. 41
Monday, April 20
Sunday, May 3
6pm
6pm
6pm
6pm
6pm
Making and Decorating Cakes, p. 37
Olive Oil: Key Ingredient, p. 26
Tuesday, April 21
Monday, May 4
10am
6pm
6pm
6pm
6pm
6pm
9am
10am
6pm
6pm
6pm
6pm
Superfast Chicken, p. 21
The Cuisine of India, p. 28
ICE Entertaining: Dinner Party, p. 28
Spring Harvest, p. 20
Tuesday, May 5
10am
6pm
6pm
6pm
6pm
6pm
6pm
6pm
6pm
6pm
6pm
6pm
6:30pm
6:30pm
9am
10am
6pm
6pm
6pm
Techniques of Chocolate 1 & 2, p. 34
Cooking 101, p. 18
Luscious and Lean Vegetarian, p. 31
43
Techniques of Pastry 1 & 2, p. 34
Gluten-Free Pasta Dinner, p. 30
6pm
6pm
6pm
6pm
6pm
6pm
6pm
6pm
The Artisan Pretzel, p. 35
Low Country Cooking, p. 22
Street Food from Japan, p. 26
Saturday, May 16
11am
12pm
6pm
6pm
6pm
6pm
6pm
6pm
6pm
6pm
Drinking In Red Hook, back cover
Spring and Summer Desserts, p. 13
Spring Fling, p. 20
Sunday, May 17
11am
6pm
6pm
6pm
6pm
6pm
Homemade Pasta for ages 15-18, p. 39
Paleo for Beginners: Spring, p. 30
Monday, May 18
6pm
6pm
More Italian Vegetarian, p. 24
Tuesday, May 19
10am
6pm
6pm
Gluten-Free Italian Feast, p. 24, p. 30
Croquettes and Cava, p. 24
For a full listing of classes, visit:
recreational.ice.edu
PRSRT STD
U.S. POSTAGE
PAID
PERMIT NO. 280
LANCASTER, PA
17604
50 West 23rd Street
New York, NY 10010
tel. 888.958.2433
fax 212.847.0722
New Location! February 2015
Brookfield Place
225 Liberty Street
New York, NY 10281
ice.edu/maincourse
“The externs and graduates from the Institute of
Culinary Education who have worked in our
restaurants are hardworking, well prepared, and
well informed. The ICE team is expert in teaching
the basic skills that make cooks successful in
restaurant kitchens. I dropped out of culinary
school due to boredom. Had I gone to ICE, I have no
doubt that wouldn’t have been the case.”
CHEF MARIO BATALI
Chef/Writer/Restaurateur/Media Personality
Co-owns and operates more than 18 food establishments in
New York, Los Angeles, Las Vegas, Singapore, and Hong
Kong. Named “Man of the Year” in the chef category by “GQ
Magazine” in 1999. In 2002, he won the James Beard
Foundation’s “Best Chef: New York City” award, and in 2005
the James Beard Foundation awarded Mario the designation
of “Outstanding Chef of the Year.” Recipient of the 2001
D’Artagnan Cervena “Who’s Who of Food & Beverage in
America,” a prestigious food industry lifetime achievement
award.
(If you receive duplicate copies of our catalog, please call 212-847-0700 and let us know.)
WALKING TOURS & MARKET CLASSES
The tours run rain or shine. Participants must be 18 years or older.
MANHATTAN
A Chocolate Lover's Romp
Alexandra Leaf
$85 F 1 session
House-blended hot chocolate, pain au
chocolat, locally made Belgian-style
bonbons, and some of the city's most
perfectly crafted macarons: These are a few
of the day's offerings on this special walking
tour for chocophiles, led by veteran ICE
tour leader Alexandra Leaf. You will begin
the day over a chocolate-themed breakfast
with famed City Bakery owner and baked
goods entrepreneur Maury Rubin. A stroll
will take you to Chocolat Moderne, to visit a
wholesale chocolate-making facility, where
you will both taste and learn how a bonbon
is made from start to finish. Next you will
head down to Amorino for a scoop of
original chocolate gelato. An on-the-go
lunch break is also featured before we head
to Soho for even more sampling and
learning. The class meets at 10am at The
City Bakery (upstairs) at 3 W. 18th St.
A Cheese Lover's Romp
Alexandra Leaf
or Saturday, June 6, 10am-2pm
$85 F1 session
If cheese is your thing—the
stinkier, gooier, and richer,
the better—then this is the
class for you. It combines
tastings of European and
American cheeses with
practical knowledge about
cheese: how it is made,
different classifications and
types, how to buy and store
it, and how to compose a cheese plate that
will make your dinner guests swoon.
Joining culinary tour leader and cookbook
author Alexandra Leaf, and begin the day at
Murray's Cheese for a Cheese 101 talk and
tasting. After that, we'll head over to the
Abingdon Square Greenmarket to meet the
folks at Consider Bardwell Cheeses, one of
the nation's most highly rated artisanal
cheese producers. We'll then attend a
mozzarella-making demo (with a tasting, of
course), and end the tour with a light lunch
at Beecher's Cheese in the Flatiron district.
run rain or shine. Registration for the
walking tours is limited to those age 18+
The class meets at 10am at Murray's Cheese
(254 Bleecker St., between Sixth and
Seventh aves.).
QUEENS
BRONX
Arthur Avenue Walking Tour
Giovanna Bellia Lamarca
$85 F 1 session
Giovanna Bellia La
Marca will take you on a
guided tour of this
storied
Italian
neighborhood,
introducing you to some
of its extraordinary
butchers,
bakers,
cheesemakers, and shop
owners. She'll also talk
about its traditional and exotic ingredients,
and share personal and Old World recipes.
This intimate section of the Bronx, justly
famous for its food for generations, is the
most authentic "Little Italy" in the city. You
will begin with a fresh mozzarella-making
demonstration, including samples of
different varieties, at Mike's Deli in the
retail market. After visits to Calendra
Cheese Shop and Randazzo Seafood, you
will sit down for lunch with coffee and
dessert at the the newly renovated dining
area inside the market. Among many other
destinations in the afternoon, you will visit
Borgatti's to see how Mario makes his egg
noodles like his Bolognese grandmother
did, and stop at the famous Teitel Brothers
store. You will also Visit Our Lady of Mount
Carmel; Addeo Bakery, where they make
the best breadsticks; and end the tour at the
beautiful Enrico Fermi Cultural Center, an
NYC Public Library where the
neighborhood Italians meet to read the
Italian books, newspapers, and magazines
in their collection—and borrow Italian
films. Enjoy shopping at the end of the tour.
The class meets at 11am in front of Pete's
Meat Market, inside the Arthur Avenue
Retail Market (2344 Arthur Ave.). Tours
Astoria Walking Tour
Stacey Ornstein
or Saturday, April 18, 11am-3pm
$80 F 1 session
Culinary treats reach
beyond Grecian shores
to Astoria, where you
will sample all the flavors
of
the
greater
Mediterranean. Indulge
in honeyed baklava,
nutmeg-laced bureks,
fried haloumi, housecured salumi, apple
sheesha, and hibiscus tea without leaving
New York City! Join food writer and recipe
developer Stacey Ornstein on an
international journey through the
neighborhood she calls home. Each stop
along the tour offers a new nibble,
demonstration, or shopping opportunity.
You will start the morning with Greek
pastries and coffee, then head off to sample
Bosnian bureks. You will continue to a
Mediterranean grocery, where you will be
able to fill your bags with assorted feta,
olives, nuts, oils, and other culinary
delights. You will pass old-world
fishmongers and butchers whom the locals
trust, and enter an Italian market for a
demonstration of sausage stuffing or
mozzarella making. A turn into the heart of
Egyptian, Moroccan, and Lebanese culture
will set you amongst hookah bars and
Middle Eastern specialty shops. You will
rest your feet at a favorite funky Egyptian
restaurant to sample small plates. Bring
your appetite and walking shoes! The class
meets at 11am in front of Omonia Café (3220 Broadway Ave., Astoria, at the corner of
33rd St. and Broadway). Take the N/Q train
to the Broadway stop, then walk 2 blocks
east on Broadway. If parking, do not park in
a short-term metered spot,
BROOKLYN
The Micro-Distilleries of Brooklyn
Diana Pittet
$85 F 1 session
The micro-distillery is the new micro-brewery! At the
forefront of the craft spirits movement is Brooklyn and its
urban, cutting-edge ethos. On this tour with cocktail
consultant Diana Pettit, we’ll travel by subway and foot to
three Brooklyn neighborhoods—DUMBO (Kings County
Distillery), Bushwick (The Noble Experiment), and
Williamsburg (New York Distilling Company)—to enjoy
insider access to these three independent operations. We'll
talk with their pioneering distillers, and sample corn and rye
whiskies, bourbon, gin, and rum. The day will start at Kings
County Distillery, the first distillery in New York City since Prohibition. Its master
blender and the president of the New York State Distillers Guild, Nicole Austin,
will provide a history of the interrupted legacy of distilling in the city. Four hours
later, the tour will end in Williamsburg at New York Distilling Company and its
comfortable cocktail bar, the Shanty. Bring your MetroCard to travel between
distilleries. Meet at Kings County Distillery, Brooklyn Navy Yard, Building 121, 63
Flushing Ave., Brooklyn (Subway: A/C to High St. or F train to York; enter the
Navy Yard through the Sands Street Gate, at the corner of Sands and Navy
streets.)
Drinking In Red Hook, Brooklyn:
A Potable Walking Tour
Diana Pittet
$85 F 1 session
Brooklyn may be front and center on the world stage, but Red Hook remains a
world apart. Located along an old industrial waterfront, with stunning views to
the tip of Manhattan and the Statue of Liberty, Red Hook makes up part of South
Brooklyn. Along its cobbled streets, a real community has developed, with a
vibrant and quirky pioneering spirit. On this walking tour with writer and cocktail
consultant Diana Pittet, we’ll enjoy special access to Red Hook's independent
drink makers: a distillery, a winery, a brewery, and a vermouth maker. We'll also
stop by a neighborhood liquor store that sells local spirits to taste and buy, so bring
a tote bag! The class meets at 12pm at the Van Brunt Stillhouse, 6 Bay Street, 1st
floor, Brooklyn.
Searching for
a tasty gift idea?
Buy an
ICE gift card!

CHEF GEOFFREY ZAKARIAN p. 3 ICE FEBRUARY 2015 MOVE

Transcription

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