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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.
Discover the vibrant flavors of the Philippines in "Essentials of Filipino Cooking." This hands-on class teaches you to prepare iconic Filipino dishes cherished in homes across the archipelago. Master Chicken Adobo, with its savory-sour tang, and learn to make perfect Pancit noodles. You'll also prepare rich, vegetable-forward Pinakbet with Pork; creamy, coconut-infused Ginataang Kalabasa at Sitaw; and savory, citrusy Bistek Tagalog, all served with fluffy white rice. Gain essential skills and authentic ingredient insights – then bring the warmth and complexity of Filipino cuisine home to your kitchen.
If you liked our Cocktails & Apps class, you'll love this encore edition! Join us to make small bites and spreads that will amp up your parties and go perfectly with cocktails.Together, we'll make and enjoy mushroom, goat cheese and thyme tartlets, Peruvian beef skewers with red salsa, crispy samosa triangle, taramasalata with spiced pita points, and smoky party mix! Then we'll mix up a naked and famous and a bergamot martini to wash it all down!
You want to make great food in a minimum amount of time, but don't have a clue how to go about it. Or you're on your own for the first time and have discovered that eating out is expensive and takeout is tiresome! You need a small repertoire of dishes for daily dining, but you can barely manage instant coffee. Does this sound like you? Then this is the course to take. We assume you know nothing --- absolutely nothing --- about cooking and take it from there. In three relaxed, fun-filled classes, we'll get you on your cooking feet, teaching you how to prepare simple, healthful, delicious food. You'll learn about basic cooking equipment and menu planning; knife skills, including vegetable chopping and paring; how to make salad, vinaigrette, and other easy no-cook dishes; how to roast garlic and root vegetables; how to prepare delicious pasta; how to sauté and roast meats and more; and how to make desserts in minutes. You will learn to make three complete meals in three easy lessons, including: guacamole and chips, make-your-own taco bar, tres leches cake; classic Caesar salad, roast Cornish hens with root vegetables, and blueberry crisp; shrimp cocktail and garlic bread, classic fettuccini alfredo, arugula and radicchio salad with apples and glazed walnuts, and ice cream tiramisu
The simple yet refined flavors of Tuscan cooking are world famous, and with good reason. Whether the product of one of Florence's great restaurants or the simple dishes from a country kitchen, the integrity of Tuscan cooking has won applause for centuries. Learn some of the secrets of this venerable cuisine as you make and enjoy: crostini with roasted eggplant; bistecca alla fiorentina; pollo alla toscana and cipolline agrodolce.
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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