In part two of this class: Genius sheet pan and skillet dinners make a complete, delicious, well-balanced meal --- with only one pan to clean at the end of the night. Each and every recipe in this class makes a delicious, wholesome meal that includes a good mix of protein, vegetables and carbs, in just one sheet pan or skillet. The key to cooking a complete meal in one pan is to not just throw everything together; you need to assemble in stages, so that each element cooks to just the right degree of doneness, maintaining its own inherently good flavor and texture. We'll make: steak agrodolce with cauliflower; deconstructed chicken Caesar salad; chicken banh mi with Sriracha mayo; mac and cheese with broccoli; simple roast snapper with potatoes and cherry tomatoes; and sheet pan clambake. The class includes a signed copy of the book "Hero Dinners," coauthored by your chef-instructor, David Bonom.
One 4 Hour 30 Minutes Lesson
Level 1
$140
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.
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. Expand your culinary repertoire and bring a taste of West Africa to your home kitchen!
Fresh, warm bread is always a great way to start the day, or perfect to add to a meal or have as a quick snack. Suitable for breakfast, snacking, topping or as a side dish, quick breads deliver a lot of flavor and light, airy texture. And what if you have an intolerance to gluten? Learn how to create wheat-free flour blends to make satisfying, fluffy and, yes, gluten-free savory and sweet quick breads that deliver everything we love about their conventional, wheat-based counterparts. Once you try these gluten-free beauties, they'll become requested favorites by your family and friends. On your menu: pear-cardamom quick bread; feta-dill quick bread; Irish soda bread; and banana bread. *Please note ICE is not a gluten free facility
Mother Sauces and Their Derivatives is a three-day, hands-on course dedicated to mastering the foundational sauces of French cuisine. Through instruction and kitchen practice, you’ll explore the techniques, applications, and variations of the five mother sauces. You’ll begin with tomato sauce and béchamel, preparing classic variations such as shakshouka, sauce Portugaise served with grilled pork chop, croque monsieur or madame, and mac and cheese finished with Mornay. The course continues with velouté and espagnole through dishes like cream of mushroom soup, blanquette de veau, and duck with bordelaise sauce. You’ll finish with emulsified sauces, focusing on hollandaise and its derivatives through eggs Benedict, poached salmon with béarnaise, and vegetables and potatoes finished with sauce Maltaise.
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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