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.
Bordeaux means history, elegance, grandeur...and superb classic wines. This class explores the riches of the varied wines from this fabled region. That's why Richard Vayda, ICE's resident sommelier, has scoured the ICE cellar to put together a special tasting, covering multiple subregions and including Cru Classé wines. We'll discuss the area's history, geography, wine regulations and production, all while sipping these special samples --- accompanied by some fitting nibbles. We'll taste at least nine wines, plus matching cheeses.
Hearty hardly begins to describe the extravagant steak feast you'll be making in this class. Not only will you learn how to make the perfect filet mignon, skirt steak and more, but you'll also become versed in the art of rich sauces, like cognac cream, béarnaise and chimichurri. Your saucy menu includes: filet mignon au poivre with cognac cream sauce; onglet béarnaise (hanger steak with tarragon sauce) and skirt steak with Rojo chimichurri.
The elusive French Macaron demystified! Learn how to make delicious macarons from our experienced pastry chefs while working in some of the finest teaching kitchens in NYC. In this hands-on class you will make your own batch of macarons from shell to fillings! Choose any color you like and fill them with your choice of milk chocolate caramel ganache, dark chocolate ganache, hazelnut ganache or passionfruit curd.
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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