Chefs, Drugs, and Rock & Roll: How Food Lovers, Free Spirits, Misfits, and Wanderers Created a New American Profession Please join us for an all-star panel of New York City culinary VIPs for a look at how the professional cooking profession, restaurants, and American cuisine evolved here in the 1970s and 1980s. What drove an unprecedented number of Americans to pursue a culinary career during those years; what challenges faced them; what were the different paths to education and success; and how did food and restaurants change as a result of their participation? Panelists for this fascinating conversation include chef and entrepreneur Diane Forley, chef and Director of Culinary Affairs at ICE David Waltuck, chef and journalist Mike Colameco, the cofounder of Blue Ribbon, Eric Bromberg, and the chef-owner of the legendary Quilted Giraffe, Barry Wine. Author Andrew Friedman, whose new book, "Chefs, Drugs, and Rock & Roll: How Food Lovers, Free Spirits, Misfits, and Wanderers Created a New American Profession," occasioned the talk, will also join the panel, and sign books during the reception that follows.
One 2 Hour Lesson
Level 1
$45
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.
Treasures abound in Italy's Piemonte region. This gorgeous tasting canvasses the landscape by highlighting some of its gems, centering on the region's tasty Nebbiolos, including Barolo and Barbaresco. But the region has so much more to offer too, with grape varieties like Roero Arneis, Barbera, Dolcetto and more. Floral, earthy, red fruit with leather---these wines range from rustic to elegantly regal. ICE's resident sommelier, Richard Vayda, guides your tour of this region's wine delights. The tasting will include at least 8 wines accompanied by some appropriately refined cheeses and other treats.
This immersive masterclass explores oxtail in three ways — traditional Caribbean braised oxtail; pasta ragu using oxtail braising liquid and crushed tomatoes; and oxtail caramel over ice cream. Students will discover how to prepare, repurpose, and transform oxtail across savory and sweet applications, discovering both technique and creativity in the process.
Let's eat like we're in Italy, from the apps all the way through to a rich dessert! These dishes put you back in that Mediterranean mindset...even if you've never been there. Make and sit down to this warm, comforting Italian banquet of: fried zucchini with Parmesan; veal saltimbocca alla romana; spaghetti carbonara; cavolfiore alla napoletana (cauliflower with raisins and pine nuts).
The sauces you will learn to make in this class are not just for special-occasion dishes you'll prepare once a year. Relying on pantry ingredients and reflecting the contemporary cook's lifestyle, they are meant to easily take a grilled meat or poached fish from simple to superlative with a pan reduction, beurre blanc or a pesto. You will master these techniques by making sauteed steak with red wine reduction sauce; poached salmon with beurre blanc and pasta with pesto.
Ranked as America’s Best Culinary School (USAToday 2019), our roster of Chef-Instructors have run top kitchens around the globe.
| (Separate multiple addresses with commas like: john@aol.com, jane@aol.com) | |
Login/Register
Calendar
Gift Cards
Login/Register
