Don't confuse grilling (direct high heat) with barbecue (low and slow)! Thanks to ICE Instructor Daniel Stone's techniques, tips, and recipes, you will become a master of the backyard grill. After a brief anatomy lesson, during which you'll learn about appropriate cuts of meat for the grill, a discussion of marinades and rubs, and a demonstration on how to properly prepare your grill (whether gas, charcoal, or a cast-iron grill pan) so foods don't stick, you will learn to make: Grilled Halloumi Cheese; Tandoori-Spiced Chicken; Moroccan Kefta Kebabs; Grilled Tuna Steaks with Soy-Ginger Vinaigrette; Grilled Asparagus; Grilled Cactus Salad; and Mexican Grilled Corn. Sides include a great Coleslaw and Mashed Potato Salad, plus two awesome desserts: Grilled Pineapple "Foster" and Homemade Irish Cream Marshmallows for Not-for-Scouts S'mores with Irish Whiskey Ganache.
One 4 Hour 30 Minutes Lesson
Level 1 
$115
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.
Georgian cuisine is finally being recognized for its variety, and the depth of flavors and techniques that characterize its unique culinary traditions. Given the country's location at the exact intersection of Europe and Asia, influences from both cultures have informed the dishes that the region is known for. From the banks of the Black Sea to the Caucasus Mountains, the land provides herbs, nuts and vegetables used in all aspects of its culinary traditions. You’ll become acquainted with the new "it" cuisine as you prepare: adjaruli khachapuri (cheese bread); nigvziani badrijani (stuffed eggplant rolls); tabaka (chicken cooked "under a brick") with blackberry sauce; and chakapuli (braised lamb with tarragon sauce).
Grilling is one of the best ways to cook food simply while obtaining a maximum amount of flavor. You can grill on the stovetop, in your backyard, or over charcoal or gas. In this class you will learn how to modify your grilling technique depending on the medium used. You will also discuss how dry rubs and sauces are used on the grill, then put those lessons to use as you make: grilled steaks; shrimp skewers; chicken satay with peanut dipping sauce and grilled portobello mushrooms and zucchini.
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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