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What does "healthy cooking" mean, anyway? Plant-based? Macrobiotic? Low-salt? Gluten-free? Depending on whom you ask --- whether it be a nutritionist, a doctor, a chef or your mom --- you will likely get different answers. While there is no single definition for what constitutes healthy eating, most people will agree that there are several key principles and dietary guidelines that will lead you toward a well-balanced diet. In this newly revamped three-part Essentials series, we will explore a sensible approach to cooking and eating, using a wholesome array of ingredients. You will learn which foods you should choose on a regular basis to keep your body running smoothly, as well as those you should try to limit and why. Each day, you’ll get fully hands-on in our kitchens as you master a variety of dishes that demonstrate how you can cook healthfully, without sacrificing flavor. Day 1. Simplify: In this class, we’ll discover ways to streamline what you eat to strike a better balance in your dietary habits. Menu includes: chocolate chia breakfast bites; herby fish lettuce wraps; raw cauliflower couscous with Swiss chard, peppers and almonds and warm arugula-barley salad with shaved beets and lemon citronette. Day 2. Amplify: Today we’ll focus on maximizing nutrient-dense "superfoods" that --- ounce for ounce --- pack a nutritional punch in any meal. We'll make: uhammara (red pepper-walnut spread); poached salmon bundles with green goddess sauce; greens ’n’ beans veggie burger sliders; and ginger, sea greens and carrot salad with goji berries. Day 3. Diversify: For our final class, we’ll explore some creative and versatile ways to cook healthier by juxtaposing flavors to create Asian-inspired grain bowls. Our menu consists of: shiitake mushroom and onion fricassee; coconut ginger carrots; root vegetable vegetable stir-fry with miso; easy kale chips with nutritional yeast; freekeh; quinoa; tofu scramble with lime cilantro mojo; and multigrain turkey meatballs.
Three 4 Hour 30 Minutes Lessons
Level 2
$375
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.
Come join NYC’s longest running wine course. Over its 45+ year history, thousands of students, food and wine professionals and the wine interested public alike, have participated in this program. This six-session course, crafted by ICE director of wine studies Richard Vayda, uses grape varietals, as well as winemaking regions, as the keys to understanding the full wine spectrum. You will receive a thorough introduction to winemaking, tasting, laws and labeling as you learn about wine components and taste some of the world’s most celebrated wines. In these six sessions, you will sample up to 60 wines! Session 1: Winemaking and Wine-Tasting Basics. Session 2: France: The Wines and Grapes of Burgundy and Bordeaux. Session 3: The Major Wines and Grape Varieties of Italy. Session 4: Spanish and other Warm-Climate Wines. Session 5: Wine Tour of the US West Coast. Session 6: A Tour of Sparkling Wine from Around the World.
This fun class is especially designed for chile-heads. Couples will collaborate to cook an international menu that hits every region of the hot-and-spicy world --- along with cooling, refreshing cocktails. Your menu includes: blistered shishito peppers; Nigerian beef suya skewers; Korean buldak ("fiery chicken"); cooling cucumber salad; and Thai iced tea.
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.
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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