Showstopping Vegetable Dishes

Seafood, vegetables, whole grains, herbs and olive oil are among the ingredients most associated with countries bordering the Mediterranean Sea. They make for flavorful dishes that trigger memories of sunbathed vacations and leisurely meals. This class focuses on the cuisines of Southern France, Eastern Spain, Italy and Greece. You will cook your way through a menu-map that includes French olive tapenade on garlic toast; Greek briam; Spanish fideua Catalania; and Sicilian pesce spada.

As a natural extension of its expansive pastures, renowned ranches and roaming cattle, Texas has a longstanding steakhouse tradition. There, juicy steaks are often served with a hot and rich chile sauce, which mashed potatoes or cornbread greedily sop up. Enjoy these dishes and more as you celebrate the Lone Star State by making and dining on: homemade chips and guacamole; skirt steak with tomatillo-serrano chile sauce; jalapeño creamed corn; and buttermilk mashed potatoes

Fresh, warm bread is always a great way to start the day, or perfect to add to a meal or have as a quick snack. Suitable for breakfast, snacking, topping or as a side dish, quick breads deliver a lot of flavor and light, airy texture. And what if you have an intolerance to gluten? Learn how to create wheat-free flour blends to make satisfying, fluffy and, yes, gluten-free savory and sweet quick breads that deliver everything we love about their conventional, wheat-based counterparts. Once you try these gluten-free beauties, they'll become requested favorites by your family and friends. On your menu: pear-cardamom quick bread; feta-dill quick bread; Irish soda bread; and banana bread. *Please note ICE is not a gluten free facility

One of the oldest winemaking areas of the world, the Iberian Peninsula is currently considered one of the most exciting as well. Steeped in tradition, but not afraid to update and experiment, Spain offers an incredible array of elegant, delicious and varied wines. This class, led by ICE’s resident sommelier, Richard Vayda, offers a sampling of some top regions’ Reservas, as well as fascinating lesser-known examples. Specially chosen regional cheeses and bites will accompany our delightful tasting. We'll taste at least nine wines, plus matching cheeses.