Techniques of Bread 1

Enjoy Spain right here in New York as you feast on tapas --- one of the great pleasures of Spanish culture. You'll make merry with these classic and contemporary small plates featuring all the flavors of the Mediterranean. After we cook, the party begins. We'll enjoy: pan con tomate with salt-cured anchovies; patatas bravas with aioli and chives; jamón croquetas; gambas al ajillo; and red wine sangria.

Stocks, Soups, and Sauces is a three-day, hands-on course focused on the essential building blocks of professional cooking. Through demonstration and kitchen practice, you’ll learn how to develop depth of flavor, achieve proper texture, and create balanced dishes. You’ll begin with stock making, learning principles of extraction and clarity while preparing chicken, veal, fish, and vegetable stocks, along with classic clarification techniques. Those skills carry into soup production as you prepare beef barley, clam chowder, chicken noodle, and roasted carrot purée, refining seasoning and finishing along the way. The course concludes with sauce making, emphasizing pan sauces and classic preparations such as hanger steak with red wine pan sauce, chicken breast with white wine pan sauce, pan-seared cod with sauce Normande, and vegetables finished with Parmesan velouté.

Before heading out to your local sushi bar for your next date night, come to ICE to learn how to create your own sushi and sake bar at home. Together, you'll start by learning the basics of how to make the foundation of all sushi: delicious, seasoned rice. You'll then create a variety of sushi accoutrements, along with vegetables and raw fish. Finally, you'll learn to make traditional hand rolls, maki, futomaki, and nigiri, before sitting down to eat with a refreshing glass of Japanese sake or a cucumber-sake cooler.

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.