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From coasts to prairies, the diverse geography of America results in an abundance of meat and fish varieties that eventually end up on our plates, deliciously prepared. In this class, you will prepare dishes that celebrate this bounty and highlight famed regional preparations. On your menu: Chesapeake Bay crab cakes with sauce rémoulade; New York strip steak with onion rings; and broccoli-cauliflower gratin.
One 3 Hour Lesson
Level 2
$150
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.
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); magret de canard aux cerise (duck breast with cherries); rack of lamb Persillade; and sautéed carrots with quatre épices.
Emilia-Romagna, which stretches between the Adriatic coast, northern Tuscany, and the Po Valley, is one of the most prolific agricultural regions of Italy. It is known for its pasta, balsamic vinegar, Parma ham and Parmigiano-Reggiano, among a wealth of other products. While enjoying wines such as Sangiovese and Barbera, you will learn to make traditional dishes that include: brodetto fish stew; cotechino con lenticchie; chicken cacciatore with creamy polenta; and warm zabaglione with Marsala wine for dessert.
This class is for the Italian food enthusiast! ICE Boot Camps give you the opportunity to learn how to cook and bake like the pros. This four-day Boot Camp focuses on the class cooking techniques and regional cuisines of Italy. On day one, we will tour Northwest Italy with a focus on fresh pastas. You will learn classic pasta dough techniques; how to extrude pasta and shape gnocchi and ravioli. On day two, we will cover the five courses of the Italian meal (antipasti, primi, secundo de pesce, secundo de carne, contorni) and explore the cuisine of Northeastern Italy. On day three, our main focus will be the the four pastas of Rome (carbonara, cacio e pepe, alla gricia and amatricana) while we also cover the regional cuisine of central Italy. On our final day, we will head to southern Italy and explore classic dishes like pesce all acqua pazza and fritti di melanzane as well as learn how to make fresh mozzarella.
Embark on a culinary journey around the world as we explore the vibrant and delectable world of bowl cuisine in this Asian Bowls class! You will learn to prepare four mouthwatering bowl recipes that draw inspiration from the flavors of Asia and the Pacific Islands. In this class you will make sesame noodle and tea smoked chicken bowl, Japanese teriyaki salmon bowl, and a classic Hawaiian poke bowl.
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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