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.
Knowing how to use knives skillfully is the foundation of all cooking, and doesn't have to be scary or frustrating. Many home and even professional cooks don't always wield a knife correctly, however, which increases food preparation time and makes the process harder --- and less safe --- than it should be. Simply put, good knives are the foundation of a well-equipped kitchen. This class remedies all these basic issues: You will learn how to slice, dice, chop, and much more in the safest and most efficient manner. This class will even guide you through the practice of keeping your knives sharp and handling them correctly.
These delightful cupcakes come in a range of flavors and frostings, not to mention some well-matched fillings. As we make the cakes, fillings and frostings from scratch, we'll pair strawberry with vanilla, chocolate with white chocolate ganache, peanut butter with chocolate icing, and even birthday cupcakes with a piñata surprise of sprinkles inside. Your cupcake menu: strawberry shortcake with vanilla bean cake and whipped vanilla bean buttercream; chocolate trio with dark chocolate cake, white chocolate ganache and milk chocolate frosting; birthday "piñata" cupcakes with sprinkle buttercream; and peanut butter and chocolate cupcakes with peanut butter frosting.
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.
Master some of the most fragrant and distinct dishes in this country's rich and varied cuisine, emphasizing a riot of toasted spices. You'll learn all about the vegetables, seafood and other featured ingredients, with a range of geographic and climatic origins, from hearty masalas to spicy curries to cooling raitas. We'll assemble a menu of: chana masala (chickpea curry); chicken tikka masala; palak paneer (spinach with paneer cheese); pulao (spiced basmati rice); and cucumber raita.
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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