ICE Happy Hour: Mad Men Cocktails

Fresh, warm bread is always a great way to start the day, or perfect to add to a meal or have as a quick snack. Suitable for breakfast, snacking, topping or as a side dish, quick breads deliver a lot of flavor and light, airy texture. And what if you have an intolerance to gluten? Learn how to create wheat-free flour blends to make satisfying, fluffy and, yes, gluten-free savory and sweet quick breads that deliver everything we love about their conventional, wheat-based counterparts. Once you try these gluten-free beauties, they'll become requested favorites by your family and friends. On your menu: pear-cardamom quick bread; feta-dill quick bread; Irish soda bread; and banana bread. *Please note ICE is not a gluten free facility

Austria and Germany are not often the first places people think of when it comes to wine. Too bad, because Austria is much more than just Grüner Veltliner. Although Germany’s Rieslings are considered some of the world’s best, there is much more to explore. During this wine tour, Richard Vayda, ICE’s resident sommelier, will help demystify the grapes, regulations and labeling that often keep wine lovers away from these great selections. The tasting will include some light matching snacks to accompany these food-friendly wines.

Combine light, flaky crust and seasonal summer fruit fillings to wow any crowd! ICE pastry chefs will give you all the secrets for making a perfect pie crust, teaching you the same techniques and tips used by ICE career pastry grads at New York's top restaurants. Working in teams of two, you'll make two 6-inch pies from scratch. Choose from: strawberry rhubarb crumble; peach pie with almond crumble; blueberry lattice; and cherry lattice.

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