Asian cuisine is comforting, flavorful and often fairly simple to prepare. So why order in for Chinese, Korean, Thai or Japanese, when you can create a fabulous Asian meal for two (or more) that's fresh and fulfilling? Come to ICE to learn these cornerstones of Asian cuisine, including: spareribs with black bean sauce; vegetable potstickers; pad thai; and green papaya salad.
One 3 Hour Lesson
Level 1
$300
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.
If you can't get enough of the wonderful steaks, salads, and sides at Gotham's top eateries, join us for this follow-up to one of our most popular classes, The Great New York Steakhouse. In this iteration, we expand upon the classic dishes served at the most celebrated chophouses in this gastronomic city. On your menu: clams casino; wedge salad; filet mignon au poivre with cognac cream sauce; hand-cut fries and grilled asparagus.
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.
Let's eat like we're in Italy, from the apps all the way through to a rich dessert! These dishes put you back in that Mediterranean mindset...even if you've never been there. Make and sit down to this warm, comforting Italian banquet of: fried zucchini with Parmesan; veal saltimbocca alla romana; spaghetti carbonara; cavolfiore alla napoletana (cauliflower with raisins and pine nuts).
Sharpen your most essential cooking competency — Knife Skills! — in this hands-on workshop that teaches precision, efficiency, and professional techniques. Designed for cooks of all levels and taught by Steven Gao, Per Se alum and the content creator behind @stevenmotocooks, the workshop covers starter to more advanced executions in an approachable, real-world setting. You’ll start with fundamentals that support consistency and control. These include grip, stance, safety, and economy of movement. Steven will then demonstrate the core cuts used in professional settings, after which, you’ll roll up your sleeves and practice yourself – with fresh ingredients and personal guidance. You’ll also enjoy light bites and a selection of mocktails and cocktails, followed by a Q&A with Steven, wherein you’ll get cooking tips and insights to working in professional kitchens. This workshop is ideal for home cooks looking to build confidence; aspiring home chefs developing core skills; and anyone interested in better understanding professional culinary standards. This workshop offers a focused environment grounded in technique, clarity and practical application — because great food starts with knife skills.
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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