The Craft of Food, Wine, and Chocolate

Celebrate the season with a festive, hands-on evening of creativity and sweet holiday cheer. Join one of ICE's expert pastry chefs, Chelsea Burgess, for a delightful cookie decorating workshop that brings classic techniques-and plenty of sparkle-to your winter celebrations. You'll begin with a guided introduction to royal icing, learning how consistency, color, and simple tools can transform a plain cookie into an edible work of art. Watch a live demo showcasing piping, flooding, and decorative detailing, then roll up your sleeves and practice each technique as you decorate a curated selection of holiday cookies. Whether you're a seasoned baker or picking up a piping bag for the first time, you'll learn professional tips to elevate your cookie decorating at home. To keep the evening extra merry, we'll serve a beautifully arranged charcuterie board and festive drinks while you work. Enjoy great company, seasonal flavors, and the chance to craft a box of stunning cookies to take home, perfect for gifting, sharing, or savoring yourself. Come curious and ready to create. Leave with new pastry skills, confidence with royal icing, and a delicious assortment of your own decorated holiday cookies.

Impress your friends and family by adorning your holiday table with a French classic Bûche de Noël also known as a Yule Log. Students will make a roulade sponge, swiss meringue buttercream, simple syrup and marzipan decorations.

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 just recipes. Most important, you'll gain the experience you need to cook with confidence and pleasure---without relying strictly on recipes. Each class culminates with a student-prepared meal. The course consists of four 6-hour classes. Fine Cooking 1 is a prerequisite to Fine Cooking 2. The course completes in four days.

Hearty hardly begins to describe the extravagant steak feast you'll be making in this class. Not only will you learn how to make the perfect filet mignon, skirt steak and more, but you'll also become versed in the art of rich sauces, like cognac cream, béarnaise and chimichurri. Your saucy menu includes: filet mignon au poivre with cognac cream sauce; onglet béarnaise (hanger steak with tarragon sauce) and skirt steak with Rojo chimichurri.