There is nothing more satisfying than the "perfect bite, especially in Spanish cuisine. And what better vehicle---and perfect party pleaser---than a croqueta (croquette), or a tasty filling encased in a crust and deep-fried? Even more fun is washing down these tasty bites with a refreshing glass (or three) of ice-cold Cava! Anthony Sasso, chef at tapas landmark Casa Mono, shows you all the techniques you need to make a range of delicious variations on this theme, including: Jamon Serrano Croquetas; Paella Croquetas with Lobster Aioli; Pepperoni and Tomato Arancini with Parmesan; Camembert and Mushroom Balls with Truffles; Broccoli Spheres with Ponzu; Scotch Eggs; Shrimp Balls with Gazpacho; and Pulled-Pork Croquetas with Black Beans and Queso Fresco---plus plenty of Cava to go around.
One 4 Hour 30 Minutes Lesson
Level 1
$120
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.
One of the world's oldest cultures, China has a complex cuisine, with a range of regional dishes often not found anywhere outside of the country. Some techniques, ingredients and dishes are similar throughout all of China; this Essentials class focuses on those, giving you a well-rounded overview of Chinese food and culinary culture. From stir-frying and braising to steaming and red cooking, you will learn to use traditional Chinese techniques to make a menu that includes: scallion pancakes with dipping sauce; red-cooked chicken with rice; dan dan noodles; and Chinese broccoli with oyster sauce.
Much more than just Shiraz and Sauvignon Blanc, these two relatively recent world wine powerhouses make some of the most delicious wines available, in every category and every style. This tasting with ICE’s resident sommelier, Richard Vayda, explores the regions' no-holds-barred range of wines---from big, fruity reds to nuanced Pinot Noirs to traditionally produced sparkling wines. A look at each country’s geography, labeling, and complementing cheeses will be included. You'll explore the world’s quintessential winemaking regions in depth. Learn what makes each terroir unique, the characteristics of New and Old World vintages, and the definitive grapes and blends that make each region deserving of special attention. Along with each wine, you'll taste a selection of cheeses from that region, tastily illustrating the culinary adage: "What grows together, goes together"!
This soulful menu adapts some of New Orleans' greatest hits into brilliant, brunch-appropriate dishes --- the meal almost requires a jazz soundtrack to go with it. We'll invoke the spirit of the Big Easy as we make and eat: barbecue shrimp; bananas Foster pain perdu; beignets; and a Cajun Bloody Mary.
Master some of Thai cuisine's greatest hits. You and a loved one will learn all about this country's exciting dishes and fresh ingredients, with their distinctly complex spicy, sweet, sour and salty components. You and your loved one will make and enjoy: green papaya salad; pad thai; yellow chicken curry; and green shrimp curry.
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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