{"records":9,"rows":[{CourseSectionID: "1821710",CourseID: "16319",LessonCode: "",CourseDate: '2025-05-10T00:00:00',CourseTitle: "Gluten-Free Quick Breads",CourseDescription: "Fresh, warm bread is always a great way to start the day, or perfect to add to a meal or have as a quick snack. Suitable for breakfast, snacking, topping or as a side dish, quick breads deliver a lot of flavor and light, airy texture. And what if you have an intolerance to gluten? Learn how to create wheat-free flour blends to make satisfying, fluffy and, yes, gluten-free savory and sweet quick breads that deliver everything we love about their conventional, wheat-based counterparts. Once you try these gluten-free beauties, they\u0026#39;ll become requested favorites by your family and friends. On your menu: pear-cardamom quick bread; feta-dill quick bread; Irish soda bread; and banana bread.\u0026lt;br\u0026gt;\u0026lt;br\u0026gt;*Please note ICE is not a gluten free facility",CourseLocation: "",CourseLevel: "Level 1",CourseLink: "",RecipeLink: "",ZoomLink: "",PassCode: "",Instructor: "Chelsea Burgess",InstructorID: "11000",StartTime: '2025-04-25T11:30:00',EndTime: '2025-05-10T14:30:00',Tuition: "150",Seats: "0",Categories: "C-HEALTH  , C-GLUTFREE, C-BREAD   , C-LEVEL1  , C-HLTHSUP ,",subdata: [],parentCourse: "0",IsCouples: false,IsNoReg: false,SeatsTotal: "12",SeatsReg: "12",IsCourseOnHold: false},{CourseSectionID: "1823486",CourseID: "16906",LessonCode: "",CourseDate: '2025-05-14T00:00:00',CourseTitle: "Introduction To Fermentation: Asian Inspired Flavors",CourseDescription: "Fermentation is an ancient art touted for its health benefits, reducing waste, and robust flavor profile.  Its versatility is embraced by chef professionals worldwide to elevate their creations.  Each student will make four jarred ferments to take home and the class will conclude with cooking simple dishes to instruct you on how to best put your ferments to use in your own kitchen.  Learn and uncover techniques, distinct flavor profiles, safety measure protocols and dish applications as you make and enjoy: gochugaru toasted sesame kimchi; fermented seven spice mango onigiri; fermented green papaya salad with crushed peanuts; Korean banchan golden radish kimbap\n \n*this class is vegan and gluten free",CourseLocation: "",CourseLevel: "Level 2",CourseLink: "",RecipeLink: "",ZoomLink: "",PassCode: "",Instructor: "Olivia Roszkowski",InstructorID: "10765",StartTime: '2025-04-25T18:00:00',EndTime: '2025-05-14T22:00:00',Tuition: "175",Seats: "5",Categories: "C-HEALTH  , C-ASIAN   , C-ADVMOD  , C-VEGAN   , C-LEVEL2  , C-HLTHSUP ,",subdata: [],parentCourse: "0",IsCouples: false,IsNoReg: false,SeatsTotal: "12",SeatsReg: "7",IsCourseOnHold: false},{CourseSectionID: "1821583",CourseID: "16316",LessonCode: "",CourseDate: '2025-05-20T00:00:00',CourseTitle: "Nut Milk \u0026amp; Cheese",CourseDescription: "Have you tried making homemade milks and cheese from sources other than dairy? Here is your opportunity for an in-depth look and how-to course on getting started. Gain the building blocks of nondairy technique from our expert chef. You will learn how to make nut milks as a basic skill; from there, you\u0026#39;ll utilize the pulp while turning the milk into fabulous components to make a meal. Get ready to rediscover your love for \u0026#39;cheese\u0026#39;! On your menu: fresh almond \u0026#39;milk\u0026#39;; hemp-coconut \u0026#39;milk\u0026#39;; savory cheese \u0026#39;Parmesan\u0026#39; crisps; shaved fennel and blood orange salad with crushed pistachio-coated \u0026#39;cheese\u0026#39; medallions; roasted garlic-almond \u0026#39;carbonara\u0026#39; with brown rice pasta and crispy mushrooms; and golden turmeric \u0026#39;panna cotta\u0026#39; with black pepper candied pecans.",CourseLocation: "",CourseLevel: "Level 1",CourseLink: "",RecipeLink: "",ZoomLink: "",PassCode: "",Instructor: "Nora Kaywin",InstructorID: "11025",StartTime: '2025-04-25T11:30:00',EndTime: '2025-05-20T14:30:00',Tuition: "150",Seats: "10",Categories: "C-HEALTH  , C-LEVEL1  , C-HLTHSUP ,",subdata: [],parentCourse: "0",IsCouples: false,IsNoReg: false,SeatsTotal: "12",SeatsReg: "2",IsCourseOnHold: false},{CourseSectionID: "1821587",CourseID: "16317",LessonCode: "",CourseDate: '2025-05-21T00:00:00',CourseTitle: "Meatless Monday Through Sunday: Spring/Summer Edition",CourseDescription: "When it comes to healthy eating practices, no one can argue the importance of including whole-food, plant-based ingredients on your plate. We’ve taken the Meatless Monday campaign and applied it to any day of the week. Learn how to incorporate more vegetables, whole grains and beans into your diet with ease. These recipes will take you beyond Monday with robust yet simple-to-prepare vegan dishes. We\u0026#39;ll also discuss the health benefits of a vegetarian diet, the best sources for protein, and how to obtain important vitamins and minerals. On your menu: watermelon gazpacho with kale chips and avocado cr\u0026#232;me; French lentil and toasted sunflower seed burgers with red cabbage slaw and grilled summer squash, zucchini and portobello mushroom kebabs.",CourseLocation: "",CourseLevel: "Level 1",CourseLink: "",RecipeLink: "",ZoomLink: "",PassCode: "",Instructor: "Rich LaMarita",InstructorID: "10767",StartTime: '2025-04-25T11:30:00',EndTime: '2025-05-21T14:30:00',Tuition: "150",Seats: "12",Categories: "C-HEALTH  , C-VEGETAR , C-LEVEL1  , C-HLTHSUP ,",subdata: [],parentCourse: "0",IsCouples: false,IsNoReg: false,SeatsTotal: "12",SeatsReg: "0",IsCourseOnHold: false},{CourseSectionID: "1821597",CourseID: "16479",LessonCode: "",CourseDate: '2025-05-29T00:00:00',CourseTitle: "Vegan Small Plates from Around the World",CourseDescription: "These dishes capture the flavors and techniques of so many exciting, flavor-forward global cuisines. Spanning the gamut from Mexico to the Middle East, these small but satisfying plates are perfect for parties --- or collect them all to make a masterful (and entirely vegan) meal. We\u0026#39;ll create and then feast on: Egyptian baba ghanoush and hummus; Argentinian hearts of palm, tomato and avocado salad; Italian roasted cauliflower with capers; and Balinese chili-grilled tempeh skewers.",CourseLocation: "",CourseLevel: "Level 1",CourseLink: "",RecipeLink: "",ZoomLink: "",PassCode: "",Instructor: "Nora Kaywin",InstructorID: "11025",StartTime: '2025-04-25T11:30:00',EndTime: '2025-05-29T14:30:00',Tuition: "150",Seats: "10",Categories: "C-VEGETAR , C-VEGAN   , C-LEVEL1  , C-HLTHSUP ,",subdata: [],parentCourse: "0",IsCouples: false,IsNoReg: false,SeatsTotal: "12",SeatsReg: "2",IsCourseOnHold: false},{CourseSectionID: "1823484",CourseID: "16907",LessonCode: "",CourseDate: '2025-06-11T00:00:00',CourseTitle: "Introduction To Fermentation: Mediterranean Inspired Flavors",CourseDescription: "Fermentation is an ancient art touted for its health benefits, reducing waste, and robust flavor profile.  Its versatility is embraced by chef professionals worldwide to elevate their creations.  Each student will make four jarred ferments to take home and the class will conclude with cooking simple dishes to instruct you on how to best put your ferments to use in your own kitchen.  Learn and uncover techniques, distinct flavor profiles, safety measure protocols and dish applications as you make and enjoy: fermented sweet and spicy red pepper relish hummus;  fermented Moroccan carrot grain bowl; fermented cauliflower antipasti salad; loaded sweet potatoes with whipped tahini \u0026amp; fermented pomegranate salsa\n \n*this class is vegan \u0026amp; gluten free",CourseLocation: "",CourseLevel: "Level 2",CourseLink: "",RecipeLink: "",ZoomLink: "",PassCode: "",Instructor: "Olivia Roszkowski",InstructorID: "10765",StartTime: '2025-04-25T18:00:00',EndTime: '2025-06-11T22:00:00',Tuition: "175",Seats: "11",Categories: "C-HEALTH  , C-VEGETABL, C-ADVMOD  , C-LEVEL2  , C-HLTHSUP ,",subdata: [],parentCourse: "0",IsCouples: false,IsNoReg: false,SeatsTotal: "12",SeatsReg: "1",IsCourseOnHold: false},{CourseSectionID: "1823580",CourseID: "16942",LessonCode: "",CourseDate: '2025-06-25T00:00:00',CourseTitle: "Plant Based Dim Sum",CourseDescription: "Experience the art of plant-based dim sum in this hands-on class, where you\u0026#39;ll craft a variety of vegan bites inspired by classic dim sum flavors. Learn traditional techniques and plant-based adaptations to dumplings, spring rolls, buns, and rice porridge, and pair them all with fragrant tea and a sweet dessert. Students will work in groups to prepare Chili Crisp Smoked Tofu \u0026amp; Scallion Gyoza; Five Spice Mushroom Spring Rolls with Apricot Ginger Sauce; Sweet Hoisin Eggplant \u0026amp; Crushed Peanut Steamed Buns; Ginger Scallion Congee with XO Glazed Seitan Crumbles; and Chrysanthemum Goji Tea with Dark Chocolate Red Bean Truffles. (Note: This class is vegan.)",CourseLocation: "",CourseLevel: "Level 2",CourseLink: "",RecipeLink: "",ZoomLink: "",PassCode: "",Instructor: "Olivia Roszkowski",InstructorID: "10765",StartTime: '2025-04-25T18:00:00',EndTime: '2025-06-25T22:00:00',Tuition: "175",Seats: "3",Categories: "C-BASIC   , C-HEALTH  , C-VEGAN   , C-LEVEL2  , C-HLTHSUP ,",subdata: [],parentCourse: "0",IsCouples: false,IsNoReg: false,SeatsTotal: "12",SeatsReg: "9",IsCourseOnHold: false},{CourseSectionID: "1824140",CourseID: "16402",LessonCode: "",CourseDate: '2025-07-14T00:00:00',CourseTitle: "Couples: Vegetarian Favorites",CourseDescription: "Travel the world with hearty and vibrant vegetarian entrees from around the globe! These international standouts will quickly become your go-to recipes for any day of the week. Healthful, flavor-packed and a snap to make, this is a menu you\u0026#39;ll love learning together. We\u0026#39;ll make all three dishes, from comfort food to Asian specialties to Mexican mains, then sit down to this meal of: sesame-crusted Asian tofu with garlic-fried wild rice; enchiladas suizas with cheese and roasted vegetables; and orecchiette pasta with roasted cauliflower and caramelized onions.",CourseLocation: "",CourseLevel: "Level 1",CourseLink: "",RecipeLink: "",ZoomLink: "",PassCode: "",Instructor: "Rich LaMarita",InstructorID: "10767",StartTime: '2025-04-25T18:00:00',EndTime: '2025-07-14T21:00:00',Tuition: "300",Seats: "10",Categories: "C-COUPLES , C-VEGETAR , C-LEVEL1  , C-HLTHSUP ,",subdata: [],parentCourse: "0",IsCouples: true,IsNoReg: false,SeatsTotal: "12",SeatsReg: "2",IsCourseOnHold: false},{CourseSectionID: "1824143",CourseID: "16317",LessonCode: "",CourseDate: '2025-07-19T00:00:00',CourseTitle: "Meatless Monday Through Sunday: Spring/Summer Edition",CourseDescription: "When it comes to healthy eating practices, no one can argue the importance of including whole-food, plant-based ingredients on your plate. We’ve taken the Meatless Monday campaign and applied it to any day of the week. Learn how to incorporate more vegetables, whole grains and beans into your diet with ease. These recipes will take you beyond Monday with robust yet simple-to-prepare vegan dishes. We\u0026#39;ll also discuss the health benefits of a vegetarian diet, the best sources for protein, and how to obtain important vitamins and minerals. On your menu: watermelon gazpacho with kale chips and avocado cr\u0026#232;me; French lentil and toasted sunflower seed burgers with red cabbage slaw and grilled summer squash, zucchini and portobello mushroom kebabs.",CourseLocation: "",CourseLevel: "Level 1",CourseLink: "",RecipeLink: "",ZoomLink: "",PassCode: "",Instructor: "Rich LaMarita",InstructorID: "10767",StartTime: '2025-04-25T11:30:00',EndTime: '2025-07-19T14:30:00',Tuition: "150",Seats: "12",Categories: "C-HEALTH  , C-VEGETAR , C-LEVEL1  , C-HLTHSUP ,",subdata: [],parentCourse: "0",IsCouples: false,IsNoReg: false,SeatsTotal: "12",SeatsReg: "0",IsCourseOnHold: false}]}