Join ICE for the First Fridays at ICE series! Each evening will begin with a drink tasting session by one of NYC’s finest mixologists, sommeliers, or brewers. It will be followed by culinary demonstrations, with tastings, performed by premiere New York City chefs and pastry chefs. Start your weekend deliciously---you’ll learn new recipes and have the opportunity to hang out with NYC’s top tastemakers! First Fridays at ICE are free for current career students and alumni; general public, $30.
One 2 Hour Lesson
Level 1 
$30
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.
Learn everything you need to know to recreate that quintessential New York staple, the bagel! Make everything you love about brunch, from the fixings to the bagels to the boozy beverages. We'll make: bagels (in multiple flavors: everything, salt, sesame, poppy seed); bagel fixings (scallion cream cheese, tomatoes, onions, capers, lox); whitefish salad; and Bloody Marys to wash it all down.
Emilia-Romagna, which stretches between the Adriatic coast, northern Tuscany, and the Po Valley, is one of the most prolific agricultural regions of Italy. It is known for its pasta, balsamic vinegar, Parma ham and Parmigiano-Reggiano, among a wealth of other products. While enjoying wines such as Sangiovese and Barbera, you will learn to make traditional dishes that include: brodetto fish stew; cotechino con lenticchie; chicken cacciatore with creamy polenta; and warm zabaglione with Marsala wine for dessert.
There's nothing like the warm, savory scents and flavors of a complete dinner perfect for any fall or winter holiday. From savory, creamy soup to a tender roast to veggie sides and a rich dessert, everything here will thrill guests and family alike. We'll make a complete supper, then sit down to the fruits of our labor, with a menu of: chestnut-wild mushroom soup; herb popovers; horseradish-crusted beef roast; Brussels sprouts with pomegranate; mashed potatoes; and for dessert, cranberry-poached pear with ginger mascarpone.
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.
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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