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Annemarie Ahearn is both an ICE alum and the founder of Salt Water Farm, Maine's famed cooking workshop overlooking Penobscot Bay---which is known its communal farmhouse feasts featuring chefs from around the world. This class gives you a taste of the locally driven, seasonal fare that Annemarie is known for. We'll make a menu of: Fried Squash Blossoms with Garlic and Parsley; Carrot Soup with Pickled Beets, Fresh Ginger, Greek Farm Yogurt, and Fennel Fronds; Cherry Tomatoes and Green Filet Beans with Raspberry Vinaigrette; Locally Farmed Chickens with Wheat Berries, Grilled Baby Squash, and Summer Herbs; and Raspberry Trifle with Elderflower Sweet Cream. To wash it down, our cocktail of choice will be a Negroni with Aperol. Every student receives a copy of Annemarie's new cookbook, "Full Moon Suppers at Salt Water Farm."
One 4 Hour Lesson
Level 1
$135
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.
Embark on a culinary journey around the world as we explore the vibrant and delectable world of bowl cuisine in this Asian Bowls class! You will learn to prepare four mouthwatering bowl recipes that draw inspiration from the flavors of Asia and the Pacific Islands. In this class you will make sesame noodle and tea smoked chicken bowl, Japanese teriyaki salmon bowl, and a classic Hawaiian poke bowl.
In this new cinnamon rolls and hot cross buns class, you’ll bake two treats guaranteed to wow your brunch guests (and guaranteed to solidify your position in the friend group as “host with the most”). Aromatic and comforting, cinnamon rolls and hot cross buns are joy-filled food hugs. Sign up to bake them today!
California is the top wine-producing state by far --- and when most people think of California wines, Sonoma and Napa immediately come to mind. But in reality, only about 10 percent of the state's wine comes from these two celebrated regions. This evening’s tasting, hosted by ICE’s resident sommelier, Richard Vayda, pits the two regions' best varietal wines head-to-head in a no-holds-barred face-off! Come help judge the best (or at least your favorites) from these two renowned areas. Of course, some delicious California cheeses will accompany the evening's eight wines!
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: homemade chips and guacamole; skirt steak with tomatillo-serrano chile sauce; jalapeño creamed corn; and buttermilk mashed potatoes
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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