Are you a working bartender looking to take your technique and product knowledge to the next level? Are you a cocktail aficionado who wants to learn how the pros make drinks? If you want a rock-solid foundation in the history, science, and skills behind professional mixology, this course is for you. During the first session, you will learn the history, traditions, and production methods behind each major category of alcoholic beverage (vodka, gin, rum, tequila, whiskey, bourbon, Scotch, beer, and wine), and discuss their flavor profiles and common uses. You’ll do tastings of the popular brands, then learn all of the most common drinks for each liquor. The very hands-on second session will cover recipes and mixing techniques for both classic and modern cocktails. You’ll learn all about bar setup, glassware, pouring, mixing techniques for each type of drink, best practices, service speed and working clean, recipes, and popular cocktails (straight and rocks; highballs; juice drinks, multi-liquor drinks; martinis; frozen drinks; pousse-cafés; hot drinks; beer and wine cocktails). You'll then have the opportunity to make each drink under Anthony Caporale’s guidance. Anthony Caporale is the producer and host of Art of the Drink TV and beverage director for Mesa Grill, Bobby Flay's flagship restaurant. Caporale has over 20 years of experience as a bar chef and bar instructor, and has been involved in the opening of a dozen major restaurants.
Two 3 Hour Lessons
Level 1 
$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.
Master some of the most fragrant and distinct dishes in this country's rich and varied cuisine, emphasizing a riot of toasted spices. You'll learn all about the vegetables, seafood and other featured ingredients, with a range of geographic and climatic origins, from hearty masalas to spicy curries to cooling raitas. We'll assemble a menu of: chana masala (chickpea curry); chicken tikka masala; palak paneer (spinach with paneer cheese); pulao (spiced basmati rice); and cucumber raita.
The popularity of Korean BBQ is growing, fueled by the DIY aspect of making dinner with friends and family and eating as you cook. You don’t have to have a table with a built-in grill to enjoy your favorite flavor-packed grilled meats at home: grill pans on your stove or an outdoor grill are great stand-ins. Your menu starts with gyeran jjim (steamed egg custard); then moves to the grilling of sokalbi gui (beef short ribs) and samgyeopsal (pork belly) and assorted banchan (spicy vegetable side dishes) complete the meal.
ICE's resident sommelier, Richard Vayda, pulls out all the stops for this very special holiday class. Too many people are intimidated by champagne, tending to tiptoe around it instead of enjoying and serving it with food. No longer! In this class, you will dine on beautiful hors d'oeuvres along with a select group of sparkling wines. Your evening begins with a discussion of the origin and making of sparkling wine, while tasting various examples---from non-vintage to vintage to rosé. The highlight of the tasting will feature a Prestige Cuvée Champagne paired with an American challenger. The class rounds out with students enjoying a buffet of classic luxury food matches while indulging in additional bubbly, making for a sparkling winter evening to remember! We'll taste at least nine wines, plus foods.
Immerse yourself in the food traditions of French cuisine with "French Classics: Coq Au Vin and Boeuf Bourguignon." You’ll make two dishes that define rustic French cooking: rich, wine-infused Coq Au Vin (learning to braise chicken to tender perfection) and hearty, slow-cooked Boeuf Bourguignon (learning to layer and amplify deep umami flavors). You’ll also make Haricots Verts Amandine and velvety Cauliflower Puree. Take a “tour-de-food” in this course that teaches essential techniques and cornerstone dishes of the French countryside
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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