After months of anxious wait, the time to enjoy ripe, sun-filled tomatoes has finally returned. Join Peter Berley, award-winning author of "The Modern Vegetarian Kitchen," "Fresh Food Fast," and "The Flexitarian Table," in making dishes that celebrate the glory of the tomato. Your diverse menu includes: Chilled Tomato Soup with Shallots, Cucumber and Sherry Vinegar; Tomato Bread Soup with Fresh Ricotta; Fusilli with Salsa Cruda and Mozzarella; Slow Roasted Tomatoes with Garlic and Thyme; Tomato Goat Cheese Tart; Grilled Steak with Roasted Cherry and Tomatoes and Chives; Heirloom Tomato Salad with Basil Oil and Goat Cheese; Tomato Watermelon Salad with Feta and Mint; Arepas (Colombian corn cakes); Tomato Salsa; Grilled Chicken Wings with Spicy Tomato Chutney; Provencal Style Baked Stuffed Tomatoes; and Focaccia with Cherry Tomatoes and Basil.
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!
Any time is the right time to brush up on your chocolate skills! In this part hands-on and part demonstration-based class, students will review the basics of chocolate tempering and formulating chocolate centers, with an array of fillings and confections for use in truffles, molded chocolates, and candies. It features recipes you’ll want to make year-round – and will make you everybody’s favorite holiday house guest!
Join an ICE chef for this delightful class on all things pizza. Together, couples will learn to make a quick-rise pizza dough to be topped with a variety of culinary creations: sauce and cheese will meet veggies, mushrooms, cured and fresh-cooked meats --- even sweet options for dessert pizza. Then you’ll sit down to each fresh-from-the-oven pie with a choice selection of pizza-perfect wines that pair with your imaginative culinary creations.
This series covers all you need to know to create spectacular piped and hand-molded cake decorations. After completing the class, students will be able to design and create gorgeous cakes for friends and family. Courses in this series must be taken in sequence. Cake Decorating 1: Pastry bag and other decorating tool techniques; development of visual awareness and creativity in design; border design; decorative writing; pressure and control piping; chocolate molding; and making marzipan fruit.
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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