Essentials of Tuscan Cooking II

Often overlooked by casual wine drinkers, this ancient grape-growing and winemaking area is a star in many enthusiasts’ cellars. Passing back and forth between Germany and France several times throughout history, Alsace's Germanic influence in grape varieties and labeling is clear, but the French style of the wines shines through. While featuring fragrant dry Rieslings, Alsace offers many other charms, including delicate Pinot Noirs, sparkling Crémant d’Alsace, and other luscious late-harvest examples. Join Richard Vayda, ICE's resident sommelier, on an exploration of the history, wine regulations, labeling and, most important, wines of this classic wine region. The class will sample nine or more wines, accompanied by matching snacks.

Provence is a land of sun-drenched beaches, olive groves, lavender fields and, of course, great wines and food. Known primarily for its beautiful multihued rosés, the appellation additionally presents a varied landscape of delicious wine styles of every type --- traditional sparkling, floral-scented whites and berry-rich reds --- making this region a perfect wine stop! Having once served as maître d'hôtel of a Provençal restaurant, Richard Vayda, ICE's resident sommelier, will be your ideal guide through an evening exploring some of the unique gems of this area. Regional cheeses and other nibbles will accompany the tasting, which will include at least eight wine selections.

From bibimbap to bulgogi, the signature dishes of Korea have seduced America with intoxicating flavors. Sweet-spicy flavor combos are popular, as are the vegetables, meat and seafood that are featured in main dishes as well as in banchan, the Korean assortment of side dishes that appears in most traditional meals. You will learn to make dakgangjeong (hot chicken wings); bulgogi (grilled seasoned sliced beef) with assorted banchan; and bibimbap (seasoned vegetable rice bowl).

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.