David Waltuck, chef-owner of the celebrated Tribeca restaurant Chanterelle, teaches some of the innovative seafood dishes he developed over 30 years in his New York Times four-star-rated kitchen. You'll be learning and dining on his signature seafood sausage; nori rolls of hamachi tartare; oysters with sauerkraut and caviar; striped bass with sage and red wine and skate with clams, parsley and angel hair pasta.
One 4 Hour Lesson
Level 3 
$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.
Wine is produced everywhere in Italy, but the Veneto region tops the list in quality wine production, with famous names such as Valpolicella, Soave, Prosecco and more. With cooler areas near the Alps and warmer climate near waters, the Vento produces a large variety of excellent wines. Hosted by ICE's resident sommelier Richard Vayda, this class will explore some of the region's better-known wines, as well as some lesser-known gems. The evening will feature at least 9 wines and a selection of Italian cheeses.
Often overlooked by casual wine drinkers, this ancient grape-growing and winemaking area is a star in many enthusiasts’ cellars. Passing back and forth between Germany and France several times throughout history, Alsace's Germanic influence in grape varieties and labeling is clear, but the French style of the wines shines through. While featuring fragrant dry Rieslings, Alsace offers many other charms, including delicate Pinot Noirs, sparkling Crémant d’Alsace, and other luscious late-harvest examples. Join Richard Vayda, ICE's resident sommelier, on an exploration of the history, wine regulations, labeling and, most important, wines of this classic wine region. The class will sample nine or more wines, accompanied by matching snacks.
Whether you like your pizza with a thick or a thin crust, with tons of sauce or no tomato at all, this class will give you a repertoire that includes just about everyone’s favorite. You’ll start by learning to make pizza dough, and while the dough is rising, prepare various toppings. You’ll learn the best baking techniques and work hands-on to make the following: pizza dough; tomato sauce; pesto sauce; pizza toppings including prosciutto, fresh herbs and sautéed vegetables; and dessert pizza with Nutella and fresh fruit.
Unlock the rich flavors of West Africa in this "Essentials of West African Cooking" class! Journey through a diverse menu, starting with flavorful Jollof Fonio and Chicken Peanut Stew, then make sweet-meets-savory Fried Plantains. Finally, discover Egusi Soup thickened with melon seeds and served with Eba, a staple cassava dough. Expand your culinary repertoire and bring a taste of West Africa to your home kitchen!
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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