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Husband and wife team Jen and Charles are experienced food business operators with successful Champagne bar and restaurant concepts in San Francisco That they’ve brought to New York City. The Riddler opened to much acclaim in the West Village in the fall, and Souvla is opening in April. They’ll share their unique perspectives on strategic branding, organic marketing and restaurant management with aspiring chefs, operators and entrepreneurs. Jen Pelka is the founder and CEO of The Riddler, a popular, all-women-funded champagne bar in San Francisco and New York. The Riddler's first location in San Francisco was named Wine Bar of the Year by Eater and Best Concept by StarChefs, and the second location opened in the West Village in October 2019 at the top of Grub Street’s Power Rankings. It was named one of Eater’s 2019 Most Beautiful New Restaurants. With over 15 years of experience in restaurant and food marketing, Jen is an ace at community building and an experienced, profit-focused operator. Charles Bililies is the founder and CEO of Souvla. The Greek-American comes from a family tradition of restaurateurs and is deeply passionate about the hospitality experience. Bon Appetit Magazine dubbed Charles “the Mark Zuckerberg of fast fine restaurants,” and Souvla is among the San Francisco Chronicle‘s Top 100 restaurants, a recipient of the StarChefs award for Best Concept and has been featured in such media outlets as Today Show, The New York Times, The Wall Street Journal, Forbes and Bloomberg.
One Hour 30 Minutes Lesson
Level 1
$40
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.
This two-session class, crafted by ICE's resident sommelier, Richard Vayda, is tailored to the wine novice who wants a quick, fun and basic introduction to the world of the grape. You'll learn the fundamentals of wine, wine tasting and appreciation, which will start you on the road to critically judging wine color, aroma, flavor and body. You’ll discover the meaning of such wine concepts as dryness, acidity, fruitiness, tannins, varietals, vintages and more. Participants interested in continuing their exploration of wine are encouraged to go on to Wine Essentials. We'll taste up to 18 wines, plus matching cheeses.
Bordered by both the Mediterranean and the Atlantic, with snow-capped peaks and lush green valleys, the diverse geography of France offers the best ingredients from the land and sea. You'll get a taste of the best of all those regions in this class. For your Francophile meal, you will prepare and enjoy frisée salad with shallot-bacon vinaigrette; steak frites (sautéed steak with hand-cut french fries); bouillabaisse (seafood soup from Marseille); and honey lavender blanc mange.
These dishes capture the flavors and techniques of so many exciting, flavor-forward global cuisines. Spanning the gamut from Mexico to the Middle East, these small but satisfying plates are perfect for parties --- or collect them all to make a masterful (and entirely vegan) meal. We'll create and then feast on: Egyptian baba ghanoush and hummus; Argentinian hearts of palm, tomato and avocado salad; Italian roasted cauliflower with capers; and Balinese chili-grilled tempeh skewers.
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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