Good cooking has nothing to do with fancy equipment, complicated recipes or hard-to-find ingredients. The fundamentals are really quite simple: It’s all about instinct, technique and freshness. ICE alum Annemarie Ahearn, who has been teaching at her Maine cooking school, Salt Water Farm, for over a decade, believes that developing these essential skills can lead to a greater sense of confidence and fulfillment in the kitchen. In this class, students will review the basics of country cooking: how to properly use and hone a knife, make fresh bread and butter, season and employ cast iron in the kitchen, use a mortar and pestle to make a transcendent salad dressing, build a basic homemade stock, and make a simple and sensational pie dough and vanilla custard. Your menu includes: fresh focaccia with lemon, herbs and homemade seasoned butter; orecchiette with green peas and ricotta; farro, asparagus and arugula with herbed buttermilk dressing; cast-iron chicken thighs with leeks, mushrooms and cream; and strawberry galette with vanilla bean custard. Each student will receive a copy of Annemarie’s new book, "Modern Country Cooking: Kitchen Skills and Seasonal Recipes from Salt Water Farm."
One 4 Hour Lesson
Level 1
$150
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.
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.
If you're ready to take a deep dive into the world of fish butchery, this class is for you. Join us to learn the art of breaking down both round and flat fish with skill and finesse. From perfecting filleting technique to deskinning and deboning, you'll leave with the confidence to handle a variety of fish preparations in your own kitchen. This class will provide a foundation for you to feel confident tackling fish butchery. While not a requirement, it helps to have practiced the skills of Knife Skills 1 before taking this class.
The flavorful cuisine of Cuba reflects the country’s Spanish, African and Caribbean influences. From cooling ceviche to hearty ropa vieja, these influences manifest themselves in an array of seafood and meat preparations, not to mention unforgettable side dishes that will make you wonder why you didn't cook Cuban sooner. You will make ropa vieja (shredded flank steak in tomato sauce); pescado enchilado (sea bass in sofrito); frijoles negros (black beans Cuban-style); rice and tostones (savory fried plantains).
Step down from the barstool — and go behind the bar instead! This Mixology 101 class teaches the foundational cocktail-making skills and techniques used by professional bartenders. (Much like “knife skills” is the first course taken by aspiring culinarians, Mixology 101 is the first building block toward more comprehensive cocktail knowledge.) This class covers: highball, old fashioned, martini, daiquiri , sidecar/daisy, and flips
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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