Ever wondered how the pros make food photos so beautiful, artistic, and appetizing? Or how photo shoots of food actually work? And how to get professional-quality photos with your phone? Let food stylists and Food52 editors Sarah Jampel and Ali Slagle show you their secrets! These tips and tricks will show you how to style naturally---without relying on fake or inedible products---for iPhone photos made for apps like Instagram. (No shoe-polish turkeys here.) This class helps you create beautiful dishes you can actually eat! We'll cover: - Plating, composition, and negative space - Prop styling and how to set a natural-looking scene - The stylist's tools they actually use the most, including common household objects - How to keep temperamental herbs, vegetables, and all kinds of dishes fresh and lively-looking...even tricky, time-sensitive items like drinks and ice cream - How to make even monochromatic and brown dishes like chicken look delicious! - How to capture it all with your iPhone and edit it so it’s Instagram-ready. We'll practice styling everything from still lifes and salads to pastas, challenging proteins, and desserts. Students are encouraged to bring their iPhones (and other camera phones) to document their work.
One 5 Hour Lesson
Level 1
$250
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.
Do you need an antidote for the cold weather? Can that antidote never be too rich or too flavorful? How about spending a whole evening with lush red wines from around the world and hearty cheeses that match them? Richard Vayda, ICE's director of wine studies, will discuss cheesemaking and cheese service, as well as red wine and food pairing, as you sip and eat the evening away. We'll taste at least eight wines, plus matching cheeses.
This four-session continuation of the Wine Essentials series offers in-depth exploration and tastings of some of the world’s more interesting and unusual wines. Studies will include an expanded array of lesser-known varietals and wines, as each class concentrates on one wine category and delves into the wines’ production, characteristics and uses, including discussions of food and wine pairing. Session 1: Advanced White Wines: Side-by-Side Tasting of Interesting Aromatic and Fruity Wines. Session 2: Advanced Red Wines: In-Depth Comparison of Selected Wines From Old and New World Regions. Session 3: Off-Dry to Sweet: Exploration of Elegant Rieslings to Cru Classé Sauternes. Session 4: Fortified and Aromatized Wines With Wine Service: Fascinating Wines, From Vermouths and Sherries to Madeiras and Portos.
Hearty hardly begins to describe the extravagant steak feast you'll be making in this class. Not only will you learn how to make the perfect filet mignon, skirt steak and more, but you'll also become versed in the art of rich sauces, like cognac cream, béarnaise and chimichurri. Your saucy menu includes: filet mignon au poivre with cognac cream sauce; onglet béarnaise (hanger steak with tarragon sauce) and skirt steak with Rojo chimichurri.
There's nothing like handmade pasta's flavor and texture, and in this class, we'll have a blast leaning how to make fresh handmade pasta, stuffed pasta, perfect sauces and all the accompaniments! There's nothing like handmade pasta's flavor and texture. Together, we'll learn to make dough the Old World way, then how to shape, cut and stuff it. You and your partner will create a complete fresh Italian dinner of: pappardelle with Bolognese; burro e salvia (butternut squash ravioli with sage butter).
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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