The farms, orchards and of course vineyards of California's wine country combine to turn the region into one of the most bountiful in the U.S. The kitchens of Napa, Sonoma and the Russian River Valley highlight the quality of the ingredients at hand. Learn to make some of those dishes in your own kitchen, including: fig salad with sweet-spiced walnuts, Gorgonzola and Champagne vinaigrette; pork tenderloin with pan-roasted grapes; scallops with pan-roasted grapes and sauvignon blanc; and warm Dijon potatoes with fresh herbs and peas. You will enjoy these with a selection of California wines.
One 3 Hour Lesson
Level 2
$150
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.
Discover the bold, aromatic flavors of Ethiopian cuisine in this hands-on plant-based cooking class. Using traditional spices and techniques, we’ll create a vibrant menu of stews, pastries, and vegetables, and we’ll consider the textures and tastes that make Ethiopian cuisine – and the regional cuisines within it – unique. Students will work in groups to prepare Curried Chickpea & Lentil Stew with Warm Injera Bread; Lentil Jalapeño Sambusa Pastries with Cilantro Citrus Relish; Cumin Sizzled Collard Greens with Tomato Chili Confit; Berbere Seared Mushrooms with Charred Eggplant Purée; Orange & Caramelized Leek Wild Rice Pilaf; and Ethiopian Coffee Chocolate Avocado Mousse.
Make the one-pot profusion of Spanish flavors that paella comprises --- seafood, chicken, chorizo, rice and more --- come to life. You'll learn to make masterful cuttlefish-ink paella and paella from Valencia, in addition to some spectacular Spanish tapas. Your menu includes: garlic shrimp; tortilla española; arroz negro paella; and paella valenciana (paella with shrimp, chicken and chorizo).
The Loire is France’s longest river, and also home to a large and varied wine making region. Crisp sparklers, mineral-driven whites, refreshing rosés and fruity reds, with choices from dry to sweet; this northern region seems to have it all! This tasting, led by Richard Vayda, ICE's resident sommelier, reviews some of the classic and essential wines of this ancient winemaking region. Discussions will include French wine regulations and labeling, as well as a taste of some regional cheeses, tastily illustrating the culinary adage: "What grows together, goes together"! The class will sample at least nine wines.
Evoke the Old World with these nonna-approved classic desserts, creating flavors that instantly transport you to Italy (or Little Italy!). We'll use pignoli nuts to bake perfectly light cookies, set the custard for a rich panna cotta and more! Your traditional dessert menu includes: tiramisu; panna cotta; and pignoli cookies.
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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