No need to travel far and wide for good food and drink, as New York State has it all! Join Richard Vayda for a discussion, tasting, and pairing of wines and cheeses from the Empire State. You will examine the breadth of what the state offers, from the sparkling, whites, rosés, and big reds of Long Island to the native American varietals and sweet wines of the Finger Lakes, and more---all enjoyed with a diverse selection of state cheeses.
One 2 Hour Lesson
Level 1
$95
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.
While paella may be Spain's most well-known dish, the country has so much more to explore. It’s a culinary dream-spot for trying new flavors and combinations of ingredients. This class will help you discover new favorites, including stuffed piquillo peppers; pan con tomate; grilled shrimp with Romesco sauce; pork marinated in pomegranate and a watercress salad.
Let Pastry Chef and Chocolatier, Daniel Joseph Corpuz give you a complete, one-of-a-kind introduction and overview to the bean-to-bar chocolate making process in our fully equipped Chocolate Lab. Having owned his chocolate shop since 2021, and toured and worked on multiple cacao producing countries all through our Southeast Asia this lecture/demonstration class will start with a discussion of the cacao bean – its origin and treatment from farm to factory. Students will observe each stage of production, from roasting of the cacao beans, winnowing, and grinding the winnowed nibs into chocolate liquor, to refining, sifting, and final production of finished molded chocolate bars. Chef Corpuz will close with a short, guided tasting of several chocolates of varying origin and formulation. Students will leave the class with samples of the chocolate produced in the Lab, including exclusive bars available only at ICE
A tender, flaky and light crust is what often separates a good pie from a great one. In this class, experienced ICE pastry chefs teach you how to make that elusive perfect pie crust --- great for sweet or savory pies. Under their expert instruction, you’ll learn the same techniques and tips used by ICE career pastry grads at New York's top restaurants. You'll make and work with pâte brisée --- which you'll then use to make your very own double crust apple pie from scratch.
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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