Step into the kitchen of any of the nation's top restaurants, and you're likely to find something being cooked en sous vide. Learn how to bring this exciting, intense method home with Chef James Briscione as your guide. An expert in sous vide cooking, Chef James trained in Venice with Italian masters. He will take you through all the ins and outs of this precise cooking method, and you'll soon understand how to get flavors and textures out of your food that you never thought possible! Foods prepared will include: Sous Vide Duck Breast with Butternut Squash and Beets; Octopus with Smoked Potatoes; Chicken Two Ways; and Zucchini Tiled Fish.
One 4 Hour Lesson
Level 1
$125
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.
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.
Do you have a spice blend in your cabinet that you picked up on vacation, but you're not sure how to use it? If you're one of those people, or a cook who would like to incorporate spice blends into your culinary repertoire, then come to ICE for this educational class. We'll travel around the globe as you learn to create spice blends like: Indian masala; Jamaican jerk seasoning; French herbes de provence; and Moroccan ras el hanout. You will then use these aromatic spice blends to prepare: Provençal vegetable gratin; jerk chicken wings; and cauliflower tikka masala.
Embark on a culinary journey through Iran with our "Essentials of Persian Cooking" class. Discover the secrets of authentic Persian cuisine as you learn to prepare classic dishes like Tahdig, a crispy rice dish, the savory Fesenjan stew, the vibrant Kuku Subzi, and the refreshing Cucumber and Tomato Salad. Our expert chef will guide you through the techniques and ingredients that make Persian food so unique and delicious.
If you can't get enough of the wonderful steaks, salads, and sides at Gotham's top eateries, join us for this follow-up to one of our most popular classes, The Great New York Steakhouse. In this iteration, we expand upon the classic dishes served at the most celebrated chophouses in this gastronomic city. On your menu: clams casino; wedge salad; filet mignon au poivre with cognac cream sauce; hand-cut fries and grilled asparagus.
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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