ICE’s Director of Sustainability will introduce the nonprofit creating a culinary market for the invasive Carcinus maenas species, also known as green crab. He’ll demonstrate shucking the crab meat and a recipe showcasing its flavorful application. Learn how research and development can reduce ecological impact and why chefs are key players in sustainability at sea. This is an exclusive opportunity to taste the rare species via The Green Crab R&D Project. This event is free for current ICE career students.
One 2 Hour 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.
Treasures abound in Italy's Piemonte region. This gorgeous tasting canvasses the landscape by highlighting some of its gems, centering on the region's tasty Nebbiolos, including Barolo and Barbaresco. But the region has so much more to offer too, with grape varieties like Roero Arneis, Barbera, Dolcetto and more. Floral, earthy, red fruit with leather---these wines range from rustic to elegantly regal. ICE's resident sommelier, Richard Vayda, guides your tour of this region's wine delights. The tasting will include at least 8 wines accompanied by some appropriately refined cheeses and other treats.
Sitting down to an assortment of dim sum in a bustling restaurant is the culmination of a weekend stroll through Chinatown. It's never easy to choose from the myriad of delicacies that pass by the table, or to not try just one more thing. In this class, you will learn to prepare a variety of popular dim sum dishes, to impress family and friends with a feast of your own. You will make: shrimp shao mai; spring rolls; spareribs with balck bean sauce, and pan-fried vegetable dumplings with spicy dipping sauce.
ICE's resident sommelier, Richard Vayda, pulls out all the stops for this very special holiday class. Too many people are intimidated by champagne, tending to tiptoe around it instead of enjoying and serving it with food. No longer! In this class, you will dine on beautiful hors d'oeuvres along with a select group of sparkling 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 will feature 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 winter evening to remember! We'll taste at least nine wines, plus foods.
Join Today Show food stylist Katie Stilo and Emmy Award-winning chef Anthony Contrino for a festive, hands-on class that brings the art of food styling to the holiday table. You’ll sip a welcome cocktail while learning the insider techniques used to make Thanksgiving spreads shine on television, in magazines, and across social media. From carving and styling the perfect turkey platter to mastering the mashed potato swirl, we’ll walk you through menu planning, prop selection, and creating a stunning tablescape that’s camera-ready and celebration-worthy. With live demos, pro tools, and interactive moments, this class blends storytelling, practical know-how, and holiday inspiration—ending, of course, with a shared bite of the beautifully styled feast.
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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