The Institute of Culinary Education is happy to welcome three extraordinary bakers who will share their knowledge, wisdom and craft about bread, baking and grains in "Grains Across America," a class scheduled at ICE on June 13, Saturday from 1-5 pm. Amy Scherber of Amy’s Bread in NYC, Leslie Mackie of Macrina Bakery in Seattle and Sarah Black of SarahsBread in Columbus (one of the first bakers of Tom Cat Bakery), who have been friends and colleagues in the baking industry for 30 plus years, will be teaching about bread within the context of their favorite grains, including whole grains, heritage and ancient grains, and especially grains from their dedicated locales. The class will be both hands-on and demonstration, and divided into three segments, approximately one hour per teacher. The students will leave with recipes, grains, breads, new skill sets and the knowledge and confidence to take their breads to a new flavor and textural level. Following the class from 5:30-7:30 pm there will be a reception with bread, cheese and wine to include a panel discussion moderated by Amy Halloran, whose book The New Bread Basket will be the theme of the evening, the topic of discussion will be how new old grains are changing our daily loaf. This unique opportunity to celebrate friendship, break bread, converse and support common goals is not to be missed.
One 6 Hour 30 Minutes Lesson
Level 2
$175
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.
These memorable but easy-to-learn dishes bring winter to the fore, using some of our favorite recipes and ingredients. They'll be the hit of any meal during the cooler days, while still tasting fresh, bright, and ideal for the moment. Everything is seasonal, and everything is delicious! You'll make and then enjoy: creamy cauliflower soup; roasted root vegetable salad with maple-mustard vinaigrette and seared duck breast with port wine reduction.
Immerse yourself in the food traditions of French cuisine with "French Classics: Coq Au Vin and Boeuf Bourguignon." You’ll make two dishes that define rustic French cooking: rich, wine-infused Coq Au Vin (learning to braise chicken to tender perfection) and hearty, slow-cooked Boeuf Bourguignon (learning to layer and amplify deep umami flavors). You’ll also make Haricots Verts Amandine and velvety Cauliflower Puree. Take a “tour-de-food” in this course that teaches essential techniques and cornerstone dishes of the French countryside
Join an ICE chef for this delightful class on all things pizza. Together, couples will learn to make a quick-rise pizza dough to be topped with a variety of culinary creations: sauce and cheese will meet veggies, mushrooms, cured and fresh-cooked meats --- even sweet options for dessert pizza. Then you’ll sit down to each fresh-from-the-oven pie with a choice selection of pizza-perfect wines that pair with your imaginative culinary creations.
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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