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.
One 4 Hour Lesson
Level 1
$125
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.
Whether you're making a casual dinner or a gourmet multicourse meal. We'll cover techniques including poaching, sautéing, grilling and cooking risotto. Using your newly acquired skills, we'll make and dine on a complete meal of: grilled vegetable gratin; mushroom risotto; pan-seared steak with compound butter and mesclun salad with Dijon vinaigrette.
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. You will cook your way through a menu-map that includes French olive tapenade on garlic toast; Greek briam; Spanish fideua Catalania; and Sicilian pesce spada.
Although it contains 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 Beirut, 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 vegetarian menu of hummus; tabbouleh; spicy falafel, tahini sauce; baba ghanoush and homemade pita.
Much more than just Shiraz and Sauvignon Blanc, these two relatively recent world wine powerhouses make some of the most delicious wines available, in every category and every style. This tasting with ICE’s resident sommelier, Richard Vayda, explores the regions' no-holds-barred range of wines---from big, fruity reds to nuanced Pinot Noirs to traditionally produced sparkling wines. A look at each country’s geography, labeling, and complementing cheeses will be included. You'll explore the world’s quintessential winemaking regions in depth. Learn what makes each terroir unique, the characteristics of New and Old World vintages, and the definitive grapes and blends that make each region deserving of special attention. Along with each wine, you'll taste a selection of cheeses from that region, tastily illustrating the culinary adage: "What grows together, goes together"!
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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