Master the essential dishes everyone needs in their cooking repertoire. With syndicated food columnist Marge Perry, you’ll learn the skills it takes not just to cook multiple dishes, but to transform each one into several different variations. You'll leave this class with the confidence and skills it takes to whip up dinner with ease, pleasure and delicious results. We'll make: tender, juicy chicken breasts; golden-crusted, moist salmon; wholesome (and healthier!) mac and cheese; an easy and impressive fruit galette; perfectly cooked steak; and herb and lemon roast snapper.
One 4 Hour 30 Minutes 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.
Take a flavorful trip to South America with this "Essentials of Guyanese Cooking" class, where you’ll discover the “land of many waters’” vibrant cuisine. Learn to prepare richly spiced Guyana Chicken Curry and flaky Guyana Parata Roti, then explore Suriname’s savory Moksi Alesi. Expand your culinary horizons and bring the authentic tastes of Guyana and its neighbors to your home kitchen!
Japanese cuisine is a sophisticated affair, where the aesthetics of the final dish are as important as its taste. Sushi, tempura and shabu-shabu are among its most common exports, but only offer a small glimpse at the richness and variety of dishes found throughout the country. This class will offer you an overview of the foods of Japan, along with a discussion of ingredients and equipment. You will make dashi broth and miso soup; beef negimaki; pork katsudon with rice; and shrimp and vegetable tempura.
Treasures abound in Italy's Piemonte region. This gorgeous tasting canvasses the landscape by highlighting some of its gems, centering on the region's tasty Nebbiolos, including Barolo and Barbaresco. But the region has so much more to offer too, with grape varieties like Roero Arneis, Barbera, Dolcetto and more. Floral, earthy, red fruit with leather---these wines range from rustic to elegantly regal. ICE's resident sommelier, Richard Vayda, guides your tour of this region's wine delights. The tasting will include at least 8 wines accompanied by some appropriately refined cheeses and other treats.
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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