A dosa is one of the great foods of the world: fun, versatile, delicious and addictive. This South Indian staple is a savory, gluten-free crépe, made with rice and dahl. For an Indian household, it is a perfect food anytime --- for breakfast, a light lunch or hearty dinner, or simply as a snack. Come to ICE for a dosa party with Chef Richard LaMarita, who lived and worked in India for a year and worked on the line at Tabla, a groundbreaking Indian restaurant in NYC. In this class, we will learn how to make a perfect dosa batter and how to cook a crispy, lace-like dosa folded with traditional Indian fillings, as well as some imaginative, contemporary ones. Your menu includes: traditional dosa batter; masala dosa (traditional spiced potatoes with turmeric, black mustard seed and cumin); roast butternut squash curry with mustard greens; avocado, watercress, goat cheese and olives; artichoke hearts, edamame and caramelized onions; coconut chutney; mint chutney; and mango banana lassis.
One 4 Hour Lesson
Level 1 
$125
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.
There's nothing like the warm, savory scents and flavors of a complete dinner perfect for any fall or winter holiday. From savory, creamy soup to a tender roast to veggie sides and a rich dessert, everything here will thrill guests and family alike. We'll make a complete supper, then sit down to the fruits of our labor, with a menu of: chestnut-wild mushroom soup; herb popovers; horseradish-crusted beef roast; Brussels sprouts with pomegranate; mashed potatoes; and for dessert, cranberry-poached pear with ginger mascarpone.
This series covers all you need to know to create spectacular piped and hand-molded cake decorations. After completing the class, students will be able to design and create gorgeous cakes for friends and family. Courses in this series must be taken in sequence. Cake Decorating 1: Pastry bag and other decorating tool techniques; development of visual awareness and creativity in design; border design; decorative writing; pressure and control piping; chocolate molding; and making marzipan fruit.
Join us for a vibrant Peruvian cooking class and learn to create a delicious array of traditional dishes. From the tangy and refreshing Ceviche Mixto to the comforting Aji de Gallina, the flavorful Lomo Saltado to the colorful Solterito Salad, you'll experience the diverse and vibrant flavors of Peruvian cuisine. Under the guidance of our expert chef, you'll learn essential techniques and tips to recreate these dishes at home.
The only way to improve on fresh-baked bread and pastries in your home is...if you could make them without taking up tons of time for rising and resting. Luckily, our ICE Pastry Chefs know all the secrets to baking these faster-than-usual breads and pastries --- which taste just as good. In seemingly no time at all, our table will be overflowing with: zucchini loaves, chai honey scones, and banana nut muffins
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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