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 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 Coleslaw.
One 4 Hour 30 Minutes Lesson
Level 1 
$115
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.
Have you tried making homemade milks and cheese from sources other than dairy? Here is your opportunity for an in-depth look and how-to course on getting started. Gain the building blocks of nondairy technique from our expert chef. You will learn how to make nut milks as a basic skill; from there, you'll utilize the pulp while turning the milk into fabulous components to make a meal. Get ready to rediscover your love for "cheese"! On your menu: fresh almond "milk"; hemp-coconut "milk"; savory cheese "Parmesan" crisps; shaved fennel and blood orange salad with crushed pistachio-coated "cheese" medallions; roasted garlic-almond "carbonara" with brown rice pasta and crispy mushrooms; and golden turmeric "panna cotta" with black pepper candied pecans.
Before heading out to your local sushi bar for your next date night, come to ICE to learn how to create your own sushi and sake bar at home. Together, you'll start by learning the basics of how to make the foundation of all sushi: delicious, seasoned rice. You'll then create a variety of sushi accoutrements, along with vegetables and raw fish. Finally, you'll learn to make traditional hand rolls, maki, futomaki, and nigiri, before sitting down to eat with a refreshing glass of Japanese sake or a cucumber-sake cooler.
Fermentation is an ancient art touted for its health benefits, reducing waste, and robust flavor profile. Its versatility is embraced by chef professionals worldwide to elevate their creations. Each student will make four jarred ferments to take home and the class will conclude with cooking simple dishes to instruct you on how to best put your ferments to use in your own kitchen. Learn and uncover techniques, distinct flavor profiles, safety measure protocols and dish applications as you make and enjoy: gochugaru toasted sesame kimchi; fermented seven spice mango onigiri; fermented green papaya salad with crushed peanuts; Korean banchan golden radish kimbap *this class is vegan and gluten free
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; spring rolls; spareribs with balck bean sauce, and pan-fried vegetable dumplings with spicy dipping sauce.
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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