Take an adventurous, boozy tour via the world's rums with author and cocktail expert Warren Bobrow, the Cocktail Whisperer. We'll taste through 10 different rums from all over the globe, while maintaining a special focus on locally produced rums, including tasting notes and the history of each distillery. We'll also taste some Indian rum, Martinique/Guadeloupe rhum agricoles, and more. Using this knowledge, we'll create some remarkable craft cocktails using assorted syrups, bitters, tonics, shrubs, and tinctures. A few of the cocktails we'll quaff include: Absinthe Frappe; Ti Punch with House-Made Martinique Sugarcane Syrup; Smoked Rum Manhattan with Smoked Ice; and more.
One 3 Hour Lesson
Level 1 
$90
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.
Working in teams of two, each student will finish and take home two of the following cakes: vanilla mocha latte with mocha ganache and espresso buttercream; triple chocolate cake with dark chocolate cake, white chocolate ganache, chocolate frosting; chocolate chip cookie dough with edible cookie dough filling and vanilla buttercream; Ferrero Rocher cake with praline ganache and feuilletine crunch and chocolate ganache frosting.
These fresh and stunning summer dishes both surprise and satisfy anyone who tastes them. They're sure to be a hit with family, or at any summer picnic or barbecue. Everything is seasonal, and everything is delicious! We'll make a feast of: tuna sliders with Asian slaw; Southern fried chicken; All-American potato salad and watermelon-feta salad.
Provence is a land of sun-drenched beaches, olive groves, lavender fields and, of course, great wines and food. Known primarily for its beautiful multihued rosés, the appellation additionally presents a varied landscape of delicious wine styles of every type --- traditional sparkling, floral-scented whites and berry-rich reds --- making this region a perfect wine stop! Having once served as maître d'hôtel of a Provençal restaurant, Richard Vayda, ICE's resident sommelier, will be your ideal guide through an evening exploring some of the unique gems of this area. Regional cheeses and other nibbles will accompany the tasting, which will include at least eight wine selections.
The history, culture and geography of Morocco are all richly evocative. It is easy to imagine yourself sipping mint tea while sitting on a terrace in Casablanca or Marrakech, or hiking the Atlas Mountains. The cuisine of Morocco reflects its Berber, Mediterranean, African and European influences, with a generous use of powerful spices. In this class, you will make some of the most acclaimed dishes of the Moroccan repertoire, including: grilled kefta (lamb) kebabs; chicken tagine with preserved lemons and olives; sweet spiced couscous; carrot salad with lemon-herb dressing and harissa.
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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