Chef Joe Pace helps you quickly understand all the prep, steps and sauces that go into masterful meat barbecuing and smoking. We'll learn a wide range of barbecue-centric skills, starting with brining chicken and chicken wings, smoking the chicken wings, frying chicken, brining and smoking pork shoulder, pickling hot peppers, plus unique twists on traditional sauces. At the end of two days, we'll have made: smoked bacon-wrapped hot wings with green BBQ sauce; chopped smoked pork shoulder with serrano vinegar; brined and fried chicken with grilled Meyer lemons and sumac "hot honey"; raw slaw; vinegary hot peppers; smoked bacon mac and cheese; and corn cakes with molasses syrup.
Two 4 Hour Lessons
Level 2
$275
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.
Sharpen your shellfish butchery skills in Knife Skills 4! This hands-on class teaches you the techniques required to prepare a seafood feast. Learn to handle and break down lobster (and make a refreshing lobster salad), and master the art of shucking oysters and clams (and enjoy oysters with mignonette and a modern Clams Casino). You’ll also make succulent Shrimp Scampi and perfectly crisp Fried Calamari. Elevate your culinary confidence and impress friends with your newfound shellfish prowess!
Combine light, flaky crust and seasonal summer fruit fillings to wow any crowd! ICE pastry chefs will give you all the secrets for making a perfect pie crust, teaching you the same techniques and tips used by ICE career pastry grads at New York's top restaurants. Working in teams of two, you'll make two 6-inch pies from scratch. Choose from: strawberry rhubarb crumble; peach pie with almond crumble; blueberry lattice; and cherry lattice.
The sauces you will learn to make in this class are not just for special-occasion dishes you'll prepare once a year. Relying on pantry ingredients and reflecting the contemporary cook's lifestyle, they are meant to easily take a grilled meat or poached fish from simple to superlative with a pan reduction, beurre blanc or a pesto. You will master these techniques by making sauteed steak with red wine reduction sauce; poached salmon with beurre blanc and pasta with pesto.
Take a page from one of the world's most romantic countries (and cuisines) as you and your partner produce flavor-packed French favorites and gain new culinary knowledge. We'll make a complete meal that highlights the best ingredients and preparations France has to offer, including: tuna niçoise tartine; butter lettuce salad with radish and avocado in a creamy lemon-dijon dressing; coq au vin and pommes aligot.
Ranked as America’s Best Culinary School (USAToday 2019), our roster of Chef-Instructors have run top kitchens around the globe.
| (Separate multiple addresses with commas like: john@aol.com, jane@aol.com) | |
Login/Register
Calendar
Gift Cards
Login/Register
