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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.
Israel, considered the center of the universe in ancient times, is at the juncture of Europe, Asia and Africa, with its coast on the Mediterranean. Its cuisine reflects the influences of all of the cultures around it, and the refugees who have settled there in modern times. You'll explore modern and traditional Israeli cooking when you make: cheese bourekas (flaky pastry-filled puffs); fried cauliflower with tahini sauce; chicken meatballs in tomato sauce with toasted Israeli couscous; and fattoush (pita salad).
Enjoy a food journey across the great USA. Day 1, first stop, the Northeast. Then down South on Day 2 followed by a stop in America's Heartland on Day 3. Rounding out our adventure, on Day 4, we stop on the Pacific Coast. Each day focuses on a sampling of specialties from the region including Maryland Crab Cakes, Jersey Fresh Blueberry Pie, Carolina Pulled Pork, New Orleans Jumbalaya, Chicago Deep Dish Pizza, Kansas Style Ribs, California Grilled Tri-tip, Alaskan halibut Ceviche and so much more!
Explore "East Asian Street Food" in this hands-on class that transports you to Korea, Japan, and Indonesia. You’ll learn to make iconic dishes like crispy Gamja-Hot Dogs, savory Kimchi Pancakes, and fragrant Nasi Goreng – and finish your meal with Brown Sugar Milk Tea. Join us for a culinary tour designed for adventure-loving foodies eager to bring the rich flavors of East Asian street food home!
Steak is always a satisfying dinner, but it gets more of a boost when paired with bourbon. Come to ICE with your significant other for a night of steakhouse cuisine, where you will savor classic flavors updated with bourbon notes. You will prepare and enjoy: clams casino; wedge salad with crispy bacon, blue cheese and bourbon vinaigrette; New York strip steak au poivre with bourbon cream sauce; haricots verts (French green beans) and truffled 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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