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.
In this fun-focused class, kids and their parents will spend a morning or evening making, and then eating, all kinds of pizza. You'll work together to make, construct and bake: pizza dough; tomato sauce; pizza toppings including prosciutto, fresh herbs and sautéed vegetables; and dessert pizza. *Limit 2 children per adult. All children and teens must be accompanied by an adult. Everybody attending class must be registered.*
While handling poultry can seem daunting, it really can be a clucking good time! In Knife Skills 2 you'll discover the fundamental techniques required to transform a whole chicken into popular cuts. We'll cover such topics as trussing and spatchcocking, ensuring you leave with the confidence to tackle any chicken preparation in your home kitchen. No matter how you feel when you enter the class, the class promises to enhance your knowledge of poultry preparation and take your skills to the next level. While not a requirement, it helps to have practiced the skills of Knife Skills 1 before taking this class.
Discover the vibrant flavors of the Philippines in "Essentials of Filipino Cooking." This hands-on class teaches you to prepare iconic Filipino dishes cherished in homes across the archipelago. Master Chicken Adobo, with its savory-sour tang, and learn to make perfect Pancit noodles. You'll also prepare rich, vegetable-forward Pinakbet with Pork; creamy, coconut-infused Ginataang Kalabasa at Sitaw; and savory, citrusy Bistek Tagalog, all served with fluffy white rice. Gain essential skills and authentic ingredient insights – then bring the warmth and complexity of Filipino cuisine home to your kitchen.
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.
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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