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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.
Japanese cuisine is a sophisticated affair, where the aesthetics of the final dish are as important as its taste. Sushi, tempura and shabu-shabu are among its most common exports, but only offer a small glimpse at the richness and variety of dishes found throughout the country. This class will offer you an overview of the foods of Japan, along with a discussion of ingredients and equipment. You will make dashi broth and miso soup; beef negimaki; pork katsudon with rice; and shrimp and vegetable tempura.
While handling poultry can seem daunting, it really can be a clucking good time! In Knife Skills 2 you'll discover the fundamental techniques required to transform a whole chicken into popular cuts. We'll cover such topics as trussing and spatchcocking, ensuring you leave with the confidence to tackle any chicken preparation in your home kitchen. No matter how you feel when you enter the class, the class promises to enhance your knowledge of poultry preparation and take your skills to the next level. While not a requirement, it helps to have practiced the skills of Knife Skills 1 before taking this class.
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.
Take a trip to the Mediterranean with "Essentials of Greek Cooking." This class reveals the secrets behind beloved Greek dishes by focusing on fresh ingredients and traditional techniques. You'll learn to make flaky, savory Spanakopita; master the art of delicate Dolmades (stuffed grape leaves) with bright Avgolemeno sauce; prepare a classic Horiatiki Salad; and create comforting Kota Kapama (a flavorful chicken and orzo dish simmered in a rich tomato sauce). Immerse yourself in the vibrant flavors and traditions of Greek cuisine!
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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