In this class with ICE Chef Sarah Chaminade, children and parents alike learn to create fantastic cake pops. What's a better way to show your loved one how much you care than by making them something sweet? Parents and children will work together to flavor, shape, and decorate their own cake pops, which make ideal gifts for your loved ones. For the younger children, we will dip and roll pops in different toppings and sprinkles. And for the older and more advanced, we will use fondant to make ruffle and rose cake pops! *Limit 2 children per adult. All children and teens must be accompanied by an adult. Everybody attending class must be registered.*
One 3 Hour Lesson
Level 1 
$95
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.
Come join NYC’s longest running wine course. Over its 45+ year history, thousands of students, food and wine professionals and the wine interested public alike, have participated in this program. This six-session course, crafted by ICE director of wine studies Richard Vayda, uses grape varietals, as well as winemaking regions, as the keys to understanding the full wine spectrum. You will receive a thorough introduction to winemaking, tasting, laws and labeling as you learn about wine components and taste some of the world’s most celebrated wines. In these six sessions, you will sample up to 60 wines! Session 1: Winemaking and Wine-Tasting Basics. Session 2: France: The Wines and Grapes of Burgundy and Bordeaux. Session 3: The Major Wines and Grape Varieties of Italy. Session 4: Spanish and other Warm-Climate Wines. Session 5: Wine Tour of the US West Coast. Session 6: A Tour of Sparkling Wine from Around the World.
Sitting down to an assortment of dim sum in a bustling restaurant is the culmination of a weekend stroll through Chinatown. It's never easy to choose from the myriad of delicacies that pass by the table, or to not try just one more thing. In this class, you will learn to prepare a variety of popular dim sum dishes, to impress family and friends with a feast of your own. You will make: shrimp shao mai; spring rolls; spareribs with balck bean sauce, and pan-fried vegetable dumplings with spicy dipping sauce.
Explore plant-based Japanese-inspired cooking in this hands-on class, where you'll create a flavor-packed bento box using fresh ingredients and innovative techniques. Learn how to transform vegetables and tofu into exciting dishes with contrasting textures and flavors ranging from sweet to umami. Students will work in groups to make Marinated Tomato ‘Tuna’ Nigiri with Aquafaba Spicy Mayo; Eggplant ‘Eel’ Nigiri with Seaweed Caviar Pearls; Smoked Edamame with Toasted Nori Furikake; Sweet Root Sesame Kinpira; and Yuzu Ponzu Glazed Tofu with Snow Peas. (Note: This class is vegan & gluten free.)
Emilia-Romagna, which stretches between the Adriatic coast, northern Tuscany, and the Po Valley, is one of the most prolific agricultural regions of Italy. It is known for its pasta, balsamic vinegar, Parma ham and Parmigiano-Reggiano, among a wealth of other products. While enjoying wines such as Sangiovese and Barbera, you will learn to make traditional dishes that include: brodetto fish stew; cotechino con lenticchie; chicken cacciatore with creamy polenta; and warm zabaglione with Marsala wine for dessert.
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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