Baking 101: A Virtual Class

Celebrate summer's bounty with this delicious class focused on fresh fruit desserts. You'll master essential techniques for working with seasonal produce by baking four classic treats perfect for any occasion. We'll show you how to create the perfect balance of flavors and textures, from buttery shortcakes to crunchy crumble toppings. The menu includes Summer Berry Shortcake, a classic with light cakes, fresh berries, and cream; Peach and Blackberry Cobbler, featuring jammy fruit and a biscuit-like topping; Plum, Vanilla and Almond Crumble, a combination of sweet-tart plums with a nutty, crunchy topping; and Strawberry Rhubarb Crisp, the perfect duo under a buttery oat crust. Join us and bake your way to a sweet summer!

Much more than just Shiraz and Sauvignon Blanc, these two relatively recent world wine powerhouses make some of the most delicious wines available, in every category and every style. This tasting with ICE’s resident sommelier, Richard Vayda, explores the regions' no-holds-barred range of wines---from big, fruity reds to nuanced Pinot Noirs to traditionally produced sparkling wines. A look at each country’s geography, labeling, and complementing cheeses will be included. You'll explore the world’s quintessential winemaking regions in depth. Learn what makes each terroir unique, the characteristics of New and Old World vintages, and the definitive grapes and blends that make each region deserving of special attention. Along with each wine, you'll taste a selection of cheeses from that region, tastily illustrating the culinary adage: "What grows together, goes together"!

Sushi-making doesn't have to be limited to the view from a seat at your local Japanese restaurant. Bring the sushi bar home by practicing your skills at preparing nigiri (sashimi fish on top of thumb-size, compact sushi rice), perfecting the texture of rice, and learning the proper techniques to create a stellar hand roll. Once you've gotten the basics down, you will try your hand at: sushi rice; maki and futomaki rolls (both thin and thick), inside-out rolls; nigiri and temaki (hand roll).. You will soon learn that sushi is something you too can master.

Learn to prepare mouthwatering versions of fresh seafood dishes, along with a range of universally useful cooking techniques. From grilling to frying to stewing, you can't go wrong with these dishes (including sides) that you might otherwise only find in restaurants. We'll even make cioppino, the mouthwatering Italian-American seafood stew that originated in San Francisco in the 1800s. Your seafaring menu includes: fried calamari with a spicy avocado dipping sauce; grilled salmon with tapenade and smashed potatoes; and cioppino (seafood stew of clams, shrimp, scallops, mussels, fish and tomatoes).