Are you a serious wine lover looking to deepen your knowledge? Do you want access to the same wine training that Danny Meyer's sommeliers receive? Do you want to learn to talk intelligently about wine, or start your own collection? If you answered "yes" to any of these questions, you'll thoroughly enjoy this 10-week journey through the wine regions of the world, brought to you by ICE along with Union Square Hospitality Group wine director and Master Sommelier John Ragan. Each week, the course will feature guest instructors, including ICE's director of wine studies, Richard Vayda, as well as wine directors and sommeliers from Union Square Cafe, Gramercy Tavern, The Modern, and other restaurants from the USHG family. As part of each class, light bites will be provided by ICE's chefs. This fast-paced and dynamic curriculum, previously offered exclusively for USHG staff, will take you through all the great wine regions of the world. You'll get new insights into tasting, pairing, collecting, and much more, all from the industry-insider perspectives of both ICE's renowned faculty and Danny Meyer's award-winning restaurant group!
Ten 2 Hour 30 Minutes Lessons
Level 1 
$1895
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.
On Sundays in Italian neighborhoods in Brooklyn, families gather for hearty dinners of Italian-American favorites. You will enjoy the preparation of a generous Sunday dinner including: bucatini with meatballs, sweet sausage and Sunday gravy; chicken cacciatore with polenta; fennel layered with potatoes and breadcrumbs; and broccoli salad.
Knowing how to use knives skillfully is the foundation of all cooking, and doesn't have to be scary or frustrating. Many home and even professional cooks don't always wield a knife correctly, however, which increases food preparation time and makes the process harder --- and less safe --- than it should be. Simply put, good knives are the foundation of a well-equipped kitchen. This class remedies all these basic issues: You will learn how to slice, dice, chop, and much more in the safest and most efficient manner. This class will even guide you through the practice of keeping your knives sharp and handling them correctly.
The Festival of Lights celebrates the oil that burned for eight long nights. This enabled the Maccabees to find more oil after the battle when the amount that they had should have burned for one day. Fried foods are traditionally the focus of the feast. Latkes and Sufganiyot (deep-fried jelly doughnuts) are always on the menu. In this class, you will learn to make classic potato latkes; hard cider apple sauce; herbed sour cream and sufganiyot.
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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