Sophie Egan is a food and health writer, a program director at The Culinary Institute of America, and the author of "Devoured." She'll take you on a provocative, well-researched examination of how and what Americans eat and why. Digging into psychology, anthropology, behavioral economics, and food science, we'll discuss American food culture, fast-food trends, the future of food consumption, global influences, the rise of gluten-free foods, and much more. Everyone will receive a copy of Sophie's book, "Devoured: How What We Eat Defines Who We Are."
One 2 Hour Lesson
Level 1
$75
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.
ICE's resident sommelier, Richard Vayda, pulls out all the stops for this very special Valentine's Day celebration. For this delightful class, you will dine on a variety of hors d'oeuvres along with a select group of wines. Your evening begins with a discussion of the origin and making of sparkling wine, while tasting various examples --- from non-vintage to vintage to rosé. The highlight of the tasting features a prestige cuvée Champagne paired with an American challenger. The class rounds out with students enjoying a buffet of classic luxury food matches while indulging in additional bubbly, making for a sparkling evening you'll always remember.
On Sundays in Italian neighborhoods in Brooklyn, families gather for hearty dinners of Italian-American favorites. You will enjoy the preparation of a generous Sunday dinner including: bucatini with meatballs, sweet sausage and Sunday gravy; chicken cacciatore with polenta; fennel layered with potatoes and breadcrumbs; and broccoli salad.
A bold blend of East Asia, Southeast Asia and France, Vietnamese food captivates through its refreshing flavors, varied textures and vibrant colors. In this class, you will explore the fundamental techniques and ingredients behind some of Vietnam's treasured dishes, including goi dua chuot (cucumber and shrimp salad); Banh Mi (baguette sandwiches filled with five-spice beef and pickled vegetables) and Ga Xao Xa Ot (chicken stir-fried with lemongrass and chile).
The popularity of Korean BBQ is growing, fueled by the DIY aspect of making dinner with friends and family and eating as you cook. You don’t have to have a table with a built-in grill to enjoy your favorite flavor-packed grilled meats at home: grill pans on your stove or an outdoor grill are great stand-ins. Your menu starts with gyeran jjim (steamed egg custard); then moves to the grilling of sokalbi gui (beef short ribs) and samgyeopsal (pork belly) and assorted banchan (spicy vegetable side dishes) complete the meal.
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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