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Cook with us virtually for our version of a classic New York City steakhouse. In this class, you will learn all the techniques and recipes you need to replicate your favorite steakhouse experience at home. You'll make and enjoy: New York strip with beurre maitre d'hotel; creamed spinach and truffled mashed potatoes.
One 2 Hour Lesson
Level 1
$50
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.
Prosecco, prosciutto and provolone: some of life’s simplest and tastiest pleasures come straight out of Italy. Join ICE Director of Wine Studies Richard Vayda for a delicious discussion, as you tour some of the major wine regions of Italy while tasting traditional cheeses and cured meats. Winemaking, as well as the production of cheeses and salami, will be covered. Throughout it all, you'll enjoy a variety of scrumptious Italian pleasures, from fresh and uncomplicated to rich and complex. Un vero festival! We'll taste at least eight wines, plus matching cheeses.
While paella may be Spain's most well-known dish, the country has so much more to explore. It’s a culinary dream-spot for trying new flavors and combinations of ingredients. This class will help you discover new favorites, including stuffed piquillo peppers; pan con tomate; grilled shrimp with Romesco sauce; pork marinated in pomegranate and a watercress salad.
This class is for the Italian food enthusiast! ICE Boot Camps give you the opportunity to learn how to cook and bake like the pros. This four-day Boot Camp focuses on the class cooking techniques and regional cuisines of Italy. On day one, we will tour Northwest Italy with a focus on fresh pastas. You will learn classic pasta dough techniques; how to extrude pasta and shape gnocchi and ravioli. On day two, we will cover the five courses of the Italian meal (antipasti, primi, secundo de pesce, secundo de carne, contorni) and explore the cuisine of Northeastern Italy. On day three, our main focus will be the the four pastas of Rome (carbonara, cacio e pepe, alla gricia and amatricana) while we also cover the regional cuisine of central Italy. On our final day, we will head to southern Italy and explore classic dishes like pesce all acqua pazza and fritti di melanzane as well as learn how to make fresh mozzarella.
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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