By popular request, ICE has developed this series of classes for those of you who want to learn to prepare a full menu in one evening. Inspired by some of our most popular classes, each team of two will prepare its own appetizer, main course, two side dishes and dessert. You will then sit down to eat as a group. If you cook for yourself, or for two, these menus are ideal for a weekend supper, or can be scaled down for a quick weeknight meal. Sure, you could go to a steakhouse for a rich evening out on the town---or you could make it yourself with a surprisingly low amount of fuss, and control each element to cook it to your liking. From salad to a porterhouse to hash brown potatoes to baked Alaskas, you'll recreate a complete experience in the comfort of your own kitchen. Your updated steakhouse menu features: Beet Salad with Oranges, Fennel, and Hudson Valley Goat Cheese; New York Strip Steak with Balsamic-Thyme Reduction; Roasted Shallot Hash Brown Potatoes; Sauteed Spinach with Pine Nuts; and Individual Peanut Butter and Chocolate Baked Alaskas.
One 4 Hour Lesson
Level 1
$115
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.
Embark on a culinary journey through Iran with our "Essentials of Persian Cooking" class. Discover the secrets of authentic Persian cuisine as you learn to prepare classic dishes like Tahdig, a crispy rice dish, the savory Fesenjan stew, the vibrant Kuku Subzi, and the refreshing Cucumber and Tomato Salad. Our expert chef will guide you through the techniques and ingredients that make Persian food so unique and delicious.
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Today's best French cooking combines time-tested techniques with classic French ingredients in modern flavor combinations. We’ll put all of these principles into practice as we assemble a banquet par excellence, consisting of: escargot (snails); bass vierge; rack of lamb Persillade; and sautéed carrots with quatre épices.
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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