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Lior Lev Sercarz - Owner: La Boite (New York, NY) Lior Lev Sercarz is the chef, spice blender and owner of La Boîte, a biscuits and spice shop in New York City. Lior and La Boîte have been featured in major food and lifestyle publications, including The New York Times, Vogue, In Style Magazine, Every Day with Rachel Ray, Food & Wine Magazine and the SAVEUR 100. Lior jumpstarted his culinary education as a student at Institut Paul Bocuse in Lyon, France. During that time, he did an externship with chef Olivier Roellinger in Cancale, France. In 2002, armed with his spice expertise, Lior relocated to New York, where he worked as sous chef and catering chef at Daniel. In 2006, he opened La Boîte, followed by La Boîte Biscuits & Spices in 2011. In 2012, Lior produced a cookbook entitled The Art of Blending, and in 2016 he published he second book, The Spice Companion. These lectures are free for current ICE students; $15 for alumni; and $40 for the general public.
One Hour 30 Minutes Lesson
Level 1
$40
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.
If you liked our Cocktails & Apps class, you'll love this encore edition! Join us to make small bites and spreads that will amp up your parties and go perfectly with cocktails.Together, we'll make and enjoy mushroom, goat cheese and thyme tartlets, Peruvian beef skewers with red salsa, crispy samosa triangle, taramasalata with spiced pita points, and smoky party mix! Then we'll mix up a naked and famous and a bergamot martini to wash it all down!
Come join NYC’s longest running wine course. Over its 45+ year history, thousands of students, food and wine professionals and the wine interested public alike, have participated in this program. This six-session course, crafted by ICE director of wine studies Richard Vayda, uses grape varietals, as well as winemaking regions, as the keys to understanding the full wine spectrum. You will receive a thorough introduction to winemaking, tasting, laws and labeling as you learn about wine components and taste some of the world’s most celebrated wines. In these six sessions, you will sample up to 60 wines! Session 1: Winemaking and Wine-Tasting Basics. Session 2: France: The Wines and Grapes of Burgundy and Bordeaux. Session 3: The Major Wines and Grape Varieties of Italy. Session 4: Spanish and other Warm-Climate Wines. Session 5: Wine Tour of the US West Coast. Session 6: A Tour of Sparkling Wine from Around the World.
Master some of the most fragrant and distinct dishes in this country's rich and varied cuisine, emphasizing a riot of toasted spices. You'll learn all about the vegetables, seafood and other featured ingredients, with a range of geographic and climatic origins, from hearty masalas to spicy curries to cooling raitas. We'll assemble a menu of: chana masala (chickpea curry); chicken tikka masala; palak paneer (spinach with paneer cheese); pulao (spiced basmati rice); and cucumber raita.
Enjoy Spain right here in New York as you feast on tapas --- one of the great pleasures of Spanish culture. You'll make merry with these classic and contemporary small plates featuring all the flavors of the Mediterranean. After we cook, the party begins. We'll enjoy: pan con tomate with salt-cured anchovies; patatas bravas with aioli and chives; jamón croquetas; gambas al ajillo; and red wine sangria.
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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