This class is a cancer patients’ and caretakers’ guide to eating well. Ann Ogden Gaffney, a two-time cancer survivor and founder of the New York-based nonprofit Cook for Your Life, will be using recipes from her eponymous James Beard Award-nominated cookbook to blast away the notion that food has to be dull in order to nourish! Ann teaches you her basic strategies that can help patients and their families get through the rhythms of treatment, using recipes that focus on nutrient-dense fresh veggies, including antioxidant-rich cruciferous vegetables like kale and cauliflower, and seasonal fruits for easy desserts. We'll cook three different menus to help the whole family eat better together: Soothing (tasty but easy to digest); Simple (few ingredients to prep); and Spicy (featuring strong flavors to counteract the taste changes that many patients undergoing chemo experience). Soothing Menu: Tarragon and Lemon Chicken Soup with Orzo; Steamed Vegetables and Tofu with Miso Dressing; Twice Baked Winter Squash; and Microwave Poached Pears. Simple Menu: Vegan Caldo Verde; Slow Baked Fish with Capers and Lemon; Herby Bean Salad; and Apples Baked with Dates and Walnuts. Spicy Menu: Kimchi Grilled Cheese Sandwich; Curried Cauliflower Soup; Spicy Spinach with Lentils with Brown Rice; and Honey Roasted Plums. Everyone will leave with a copy of Ann’s book, "Cook for Your Life: Delicious, Nourishing Recipes for Before, During, and After Cancer Treatment."
One 4 Hour Lesson
Level 1 
$135
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.
Join us for a vibrant Peruvian cooking class and learn to create a delicious array of traditional dishes. From the tangy and refreshing Ceviche Mixto the flavorful Lomo Saltado to the colorful Solterito Salad, you'll experience the diverse and vibrant flavors of Peruvian cuisine. Under the guidance of our expert chef, you'll learn essential techniques and tips to recreate these dishes at home.
Move over Bordeaux and Burgundy, wine from France's south is more and more becoming the go-to area for flavorsome as well as thoughtful selections. This region is not only one of the oldest wine regions of France, but also a top producer, second only to Bordeaux. The prime regions lie along the Rhône, but the subregions and many appellations - as well as the numerous grape varieties permitted - make for a varied and interesting wine selection. Certainly, delicious reds such as savory Syrahs of the northern Rhône or classic Châteauneuf-du-Pape, but also rich whites and refreshing rosés. Richard Vayda, ICE's resident sommelier, will host the evening's regional wine survey. Snacks for pairing will be served, with at least 9 wines included in the tasting.
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 olive chimichurri.
When it comes to healthy eating practices, no one can argue the importance of including whole-food, plant-based ingredients on your plate. We’ve taken the Meatless Monday campaign and applied it to any day of the week. Learn how to incorporate more vegetables, whole grains and beans into your diet with ease. These recipes will take you beyond Monday with robust yet simple-to-prepare vegan dishes. We'll also discuss the health benefits of a vegetarian diet, the best sources for protein, and how to obtain important vitamins and minerals. On your menu: watermelon gazpacho with kale chips and avocado crème; French lentil and toasted sunflower seed burgers with red cabbage slaw and grilled summer squash, zucchini and portobello mushroom kebabs.
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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