Join us for a chocolate-themed evening, featuring samples, giveaways and a primer on sourcing from Valrhona USA. Pastis bartender Kyle Gager will incorporate chocolate into two cocktails; Chef Phillip Kirschen-Clark will demonstrate and serve lobster en espelette gelee with yuzu and cauliflower chantilly; and L’École Valrhona Pastry Chef Guillaume Roesz will demonstrate two desserts. More about Chef Phillip Kirschen-Clark: Chef Philip has worked under iconic chefs Masaharu Morimoto at Morimoto, Alain Ducasse at Essex House, Wylie Dufresne at wd~50 and Paul Liebrandt at Corton. Chef Philip's also managed the kitchens at Jimmy’s No. 43, Pegu Club, Vandaag Restaurant and Café Cluny?, where he was most recently executive chef. Now a private chef and consultant, he specializes in sous vide, seafood and local sourcing. More about Valrhona: Valrhona's global sourcing is sustainable and equitable for consistent, high-quality chocolate. The premium chocolate company aims to inspire and innovate with products, services and support for pastry chefs and prides itself on 100% traceable cocoa. To celebrate 30 years of partnering with cocoa producers in Madagascar, Valrhona will showcase MANJARI 64% Single Origin Dark Chocolate. Guests will get a special first look at the brand's new RASPBERRY INSPIRATION, which launches the week of the event, and have the opportunity to take home some fun Valrhona products, recipe books, gift boxes and swag with a special raffle!
One 2 Hour Lesson
Level 1
$30
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.
Nothing beats the rich flavor and perfectly al dente texture of handmade pasta. So let's practice making our own pastas by hand and concoct some rich fillings, learning how to stuff ravioli, tortellini and cannelloni. As we make these three heavenly pastas, we'll complete them with homemade sauces that are the perfect complement to each shape and filling. You'll handcraft: lemon ricotta ravioli with sage brown butter, roasted red pepper tortellini in fra diavolo sauce, and beef angolotti in brodo.
Get ready to bake up a storm in this 3-hour class! You'll master classic American sweets that are perfect for any bake sale or after school treat. Learn to make vintage whoopie pies, ultra-delicious brownies, and amazing chocolate chip cookies. You'll also bake exquisite lemon bars from scratch. Leave with a box full of delicious creations and the skills to sweeten any occasion!
Often heralded as one of the most difficult wine regions to understand, Burgundy can actually be a delight once you understand how to enjoy its treasures. Richard Vayda, ICE's resident sommelier, says the secret is simply to taste these brilliant wines. So, join us for our grand tour of the Bourgogne, exploring major subregions and villages, south to north, in this delicious and fascinating wine area. Richard searches the ICE cellar to find some lovely aged Burgundies to pair with younger samples, offering a true overview of the Bourgogne. The special tasting will feature at least 9 wines and regional cheeses, of course.
These delightful cupcakes come in a range of flavors and frostings, not to mention some well-matched fillings. As we make the cakes, fillings and frostings from scratch, we'll pair strawberry with vanilla, chocolate with white chocolate ganache, peanut butter with chocolate icing, and even birthday cupcakes with a piñata surprise of sprinkles inside. Your cupcake menu: strawberry shortcake with vanilla bean cake and whipped vanilla bean buttercream; chocolate trio with dark chocolate cake, white chocolate ganache and milk chocolate frosting; birthday "piñata" cupcakes with sprinkle buttercream; and peanut butter and chocolate cupcakes with peanut butter frosting.
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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