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.
This immersive masterclass explores oxtail in three ways — traditional Caribbean braised oxtail; pasta ragu using oxtail braising liquid and crushed tomatoes; and oxtail caramel over ice cream. Students will discover how to prepare, repurpose, and transform oxtail across savory and sweet applications, discovering both technique and creativity in the process.
In this course, you'll learn the techniques to prepare four simple and delicious seafood dishes. The chef instructor will share tips and tricks for selecting the best seafood, and you'll sit down to your completed menu of: refreshing shrimp salad with herbal vinaigrette; Thai curry mussels; fish tacos; steamed fish en papillote with vegetable ribbons, citrus and herbs.
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.
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. Prerequisite: Techniques of Cake Decorating 1. Cake Decorating 2: Rolled fondant; ruffling; extension work; royal icing lacework; brush embroidery; and gum paste flowers.
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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