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This two-session class, crafted by ICE's resident sommelier, Richard Vayda, is tailored to the wine novice who wants a quick, fun and basic introduction to the world of the grape. You'll learn the fundamentals of wine, wine tasting and appreciation, which will start you on the road to critically judging wine color, aroma, flavor and body. You’ll discover the meaning of such wine concepts as dryness, acidity, fruitiness, tannins, varietals, vintages and more. Participants interested in continuing their exploration of wine are encouraged to go on to Wine Essentials. We'll taste up to 18 wines, plus matching cheeses.
Two 2 Hour 15 Minutes Lessons
Level 1
$250
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.
Combine light, flaky crust and seasonal summer fruit fillings to wow any crowd! ICE pastry chefs will give you all the secrets for making a perfect pie crust, teaching you the same techniques and tips used by ICE career pastry grads at New York's top restaurants. Working in teams of two, you'll make two 6-inch pies from scratch. Choose from: strawberry rhubarb crumble; peach pie with almond crumble; blueberry lattice; and cherry lattice.
Provence is a gastronomic paradise where French techniques meet Mediterranean elements like garlic, basil, olives, lavender and honey. Throughout this enchanting evening, you will learn essential techniques to make simple and aromatic dishes that burst with flavor. On your menu will be: brandade de morue; chicken with potatoes, rosemary, olives and lemon; bouillabaisse with rouille and vegetable tian.
For a flash course on all the basics you need to make a varied and impressive meal, look no further. With a professional chef, you'll gain the skills vital for moving through any simple menu with ease. You'll practice knife skills, roasting vegetables, cooking proteins with a pan sauce and a vinaigrette. Then you'll use what you learned as you make a menu of: popovers; sautéed chicken with classic pan sauce; roasted root vegetable salad with fresh herb dressing and garlic mashed potatoes.
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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