Dim Sum

One of the world's oldest cultures, China has a complex cuisine, with a range of regional dishes often not found anywhere outside of the country. Some techniques, ingredients and dishes are similar throughout all of China; this Essentials class focuses on those, giving you a well-rounded overview of Chinese food and culinary culture. From stir-frying and braising to steaming and red cooking, you will learn to use traditional Chinese techniques to make a menu that includes: scallion pancakes with dipping sauce; red-cooked chicken with rice; dan dan noodles; and Chinese broccoli with oyster sauce.

Often overlooked by casual wine drinkers, this ancient grape-growing and winemaking area is a star in many enthusiasts’ cellars. Passing back and forth between Germany and France several times throughout history, Alsace's Germanic influence in grape varieties and labeling is clear, but the French style of the wines shines through. While featuring fragrant dry Rieslings, Alsace offers many other charms, including delicate Pinot Noirs, sparkling Crémant d’Alsace, and other luscious late-harvest examples. Join Richard Vayda, ICE's resident sommelier, on an exploration of the history, wine regulations, labeling and, most important, wines of this classic wine region. The class will sample nine or more wines, accompanied by matching snacks.

Seafood, vegetables, whole grains, herbs and olive oil are among the ingredients most associated with countries bordering the Mediterranean Sea. They make for flavorful dishes that trigger memories of sunbathed vacations and leisurely meals. This class focuses on the cuisines of Southern France, Eastern Spain, Italy and Greece. You will cook your way through a menu-map that includes French olive tapenade on garlic toast; Greek briam; Spanish fideua Catalania; and Sicilian pesce spada.

What could be better than wine and cheese --- except, perhaps, French wine and cheese. Join ICE's resident sommelier, Richard Vayda, for a tour of some of France's best offerings in each category. The class will include discussions of major French wine regions, as well as the origin and processes behind various cheese types, from fresh and creamy to aged and funky. Tastings and pairings of a wide selection of both will highlight the evening. We'll taste at least nine wines, plus matching cheeses.