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.
In this new cinnamon rolls and hot cross buns class, you’ll bake two treats guaranteed to wow your brunch guests (and guaranteed to solidify your position in the friend group as “host with the most”). Aromatic and comforting, cinnamon rolls and hot cross buns are joy-filled food hugs. Sign up to bake them today!
Emilia-Romagna, which stretches between the Adriatic coast, northern Tuscany, and the Po Valley, is one of the most prolific agricultural regions of Italy. It is known for its pasta, balsamic vinegar, Parma ham and Parmigiano-Reggiano, among a wealth of other products. While enjoying wines such as Sangiovese and Barbera, you will learn to make traditional dishes that include: brodetto fish stew; cotechino con lenticchie; chicken cacciatore with creamy polenta; and warm zabaglione with Marsala wine for dessert.
For a flash course on all the basics you need to make a varied and impressive meal, look no further. With a professional chef, you'll gain the skills vital for moving through any simple menu with ease. You'll practice knife skills, roasting vegetables, cooking proteins with a pan sauce and a vinaigrette. Then you'll use what you learned as you make a menu of: popovers; sautéed chicken with classic pan sauce; roasted root vegetable salad with fresh herb dressing and garlic mashed potatoes.
Braising - searing at a high temperature, then finishing in a liquid at a lower temperature to infuse flavor - can add umami and more to pretty much any meal! And the best part is, it creates tender, juicy dishes with a minimum of effort. We'll master this technique as we make a braised banquet of: Guinness-braised short ribs with creamy polenta; braised chicken thighs with mushrooms and balsamic vinegar and braised fennel.
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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