Steak is always a satisfying dinner, but it gets more of a boost when paired with bourbon. Come to ICE with your significant other for a night of steakhouse cuisine, where you will savor classic flavors updated with bourbon notes. You will prepare and enjoy: clams casino; wedge salad with crispy bacon, blue cheese and bourbon vinaigrette; New York strip steak au poivre with bourbon cream sauce; haricots verts (French green beans) and truffled mashed potatoes.
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.
ICE's resident sommelier, Richard Vayda, pulls out all the stops for this very special holiday class. Too many people are intimidated by champagne, tending to tiptoe around it instead of enjoying and serving it with food. No longer! In this class, you will dine on beautiful hors d'oeuvres along with a select group of sparkling wines. Your evening begins with a discussion of the origin and making of sparkling wine, while tasting various examples---from non-vintage to vintage to rosé. The highlight of the tasting will feature a Prestige Cuvée Champagne paired with an American challenger. The class rounds out with students enjoying a buffet of classic luxury food matches while indulging in additional bubbly, making for a sparkling winter evening to remember! We'll taste at least nine wines, plus foods.
The sauces you will learn to make in this class are not just for special-occasion dishes you'll prepare once a year. Relying on pantry ingredients and reflecting the contemporary cook's lifestyle, they are meant to easily take a grilled meat or poached fish from simple to superlative with a pan reduction, beurre blanc or a pesto. You will master these techniques by making sauteed steak with red wine reduction sauce; poached salmon with beurre blanc and pasta with pesto.
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.
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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