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 Caramel Mint; Monkfish Medallions with Creamed Spinach and Shiitake; and Squash Blossom Tortilla with Ramps.
One 4 Hour 30 Minutes Lesson
Level 1
$120
You will work in teams to execute the class menu. At the end of class, participants gather to enjoy the food they have prepared. Wine is served with meals in most classes. All class menus are subject to change. While a snack platter is offered in both morning and evening classes, you may want to consider a light snack before joining us for class. Students are encouraged to bring a light lunch or dinner to all pastry classes.
You will work in teams to execute the class menu. At the end of class, participants gather to enjoy the food they have prepared. Wine is served with meals in most classes. All class menus are subject to change. While a snack platter is offered in both morning and evening classes, you may want to consider a light snack before joining us for class. Students are encouraged to bring a light lunch or dinner to all pastry classes.
Combine light, flaky crust and seasonal summer fruit fillings to wow any crowd! ICE pastry chefs will give you all the secrets for making a perfect pie crust, teaching you the same techniques and tips used by ICE career pastry grads at New York's top restaurants. Working in teams of two, you'll make two 6-inch pies from scratch. Choose from: strawberry rhubarb crumble; peach pie with almond crumble; blueberry lattice; and cherry lattice.
Learn how to make scrumptious dumplings from a wide range of Asian traditions --- all hands-on. We'll also create perfect dipping sauces in each tradition. Together, you'll make and dine on: steamed shrimp shao mai with orange dipping sauce; deep-fried chicken wontons; vegetable gyoza with spicy dipping sauce; and pork and chive dumplings.
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: Chesapeake Bay crab cakes with sauce rémoulade; New York strip steak with onion rings; and broccoli-cauliflower gratin.
Ranked as America’s Best Culinary School (USAToday 2019), our roster of Chef-Instructors have run top kitchens around the globe.
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