From curries and dumplings to noodles and scallion bread, this class will cover essential techniques of Asian cuisines. You will learn to cook with a wok, identify ingredients, discern between types of rice, make sushi, and prepare a variety of dishes typical of Southeast Asian, Chinese, and Japanese cuisines. This course consists of four 4.5-hour classes. Lesson 1: Knife Skills, Salads, and Stir-fries: Thai Green Papaya Salad; Vietnamese Rice Noodle Bun Salad with Beef; Cold Sesame Noodles; Moo Shu Pork; Crispy Velvet Shrimp with Walnuts and Shiitake; Pan-Fried Chinese Egg Noodles with Beef and Broccoli; Vegetable Stir-Fry. Lesson 2: Curries, Rice, and Breads: Ghee, Masala Spice Blend, and Thai Curry Paste; Thai Red Curry with Duck and Pineapple; Yellow Malay Curry with Lamb; Vegetarian Indian Curry; Jasmine, Basmati and Sticky Rice; Scallion Pancakes Poori. Lesson 3: Soup, Noodles, and Grilling: Vietnamese Pho; Chinese Velvet Corn and Crab Soup; Gai Tom Ka (Thai Chicken, Coconut, and Galangal Soup); Pad Thai; Singapore Noodles; Mi Krop (Crispy Thai Noodles); Korean Bulgogi; Grilled Vietnamese Shrimp Mousse; Thai Beef Satay with Spicy Peanut Sauce. Lesson 4: Sushi, Dumplings, and Rolls: Chinese Pork Potstickers; Shrimp Shumai; Fried Mushroom Wontons; Sushi Maki Rolls; Thai Spring Rolls; Vietnamese Summer Rolls; Deep-Fried Bananas.
Four 4 Hour 30 Minutes Lessons
Level 1 
$435
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.
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.
Move over Bordeaux and Burgundy, wine from France's south is more and more becoming the go-to area for flavorsome as well as thoughtful selections. This region is not only one of the oldest wine regions of France, but also a top producer, second only to Bordeaux. The prime regions lie along the Rhône, but the subregions and many appellations - as well as the numerous grape varieties permitted - make for a varied and interesting wine selection. Certainly, delicious reds such as savory Syrahs of the northern Rhône or classic Châteauneuf-du-Pape, but also rich whites and refreshing rosés. Richard Vayda, ICE's resident sommelier, will host the evening's regional wine survey. Snacks for pairing will be served, with at least 9 wines included in the tasting.
Have you ever wondered how to make the buttery, flaky brioche loaves and croissants found at fancy bakeries? This class will show you how. During Day 1 of this two-day workshop, you’ll learn how to see the process through, from creating the dough to letting it rise to shaping your own luscious baked goods. On Day 2, you'll complete a menu of: brioche à tête (brioche in the classic fluted, top knotted shape); pain au raisins; classic croissants; almond croissants; chocolate croissants; and croissant monkey bread.
Working in teams of two, each student will finish and take home two of the following cakes: vanilla mocha latte with mocha ganache and espresso buttercream; triple chocolate cake with dark chocolate cake, white chocolate ganache, chocolate frosting; chocolate chip cookie dough with edible cookie dough filling and vanilla buttercream; Ferrero Rocher cake with praline ganache and feuilletine crunch and chocolate ganache 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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