The Pizza Parlor

Join James Beard Award-winning writer and tea expert Max Falkowitz for a lively, hands-on evening of tea-infused ice cream and elevated frozen dessert techniques. The night begins with a live demonstration where Max shares his approach to building ice cream from scratch, diving into different base styles, whether egg-based custards or lighter, dairy-forward alternatives, and how each interacts with single-origin teas for optimal flavor, all while focusing on elevating your ice cream. Guests will then participate in an interactive ice cream-making experience where they will create two different ice cream bases to take home. The evening includes: • Hands-on ice cream making experience guided by Max Falkowitz - Exploration of different ice cream base styles (including egg-based custards and other variations) - Guests creating two different ice cream bases to take home - A tea-inspired ice cream bar and curated tea-inspired bites & beverages to enjoy throughout the evening - A Q&A covering tea sourcing, flavor development, and frozen dessert techniques - A tea sample from the company In Pursuit of Tea About Max Falkowitz Max Falkowitz is a James Beard Award-winning food and drink writer who has covered the world of tea for more than a decade. His work has appeared in The New York Times, Saveur, Food & Wine, Bon Appétit, and numerous other publications. He is the author of the tea newsletter Leafhopper and works with In Pursuit of Tea, a company that has sourced and supplied single-origin teas to leading New York restaurants for more than 25 years. He regularly travels throughout Asia to study specialty tea production at its source and is the co-author of The Dumpling Galaxy Cookbook with Helen You.

The flavorful cuisine of Cuba reflects the country’s Spanish, African and Caribbean influences. From cooling ceviche to hearty ropa vieja, these influences manifest themselves in an array of seafood and meat preparations, not to mention unforgettable side dishes that will make you wonder why you didn't cook Cuban sooner. You will make ropa vieja (shredded flank steak in tomato sauce); pescado enchilado (sea bass in sofrito); frijoles negros (black beans Cuban-style); rice and tostones (savory fried plantains).

Although it contains vast areas of arid landscape, the Middle East is a fertile spot on the culinary map. Over the years, various empires have ruled the region's countries, leaving their imprint on the colorful, aromatic and diverse flavors. Recipes are dominated by spice blends, in-season vegetables and fruits, grains, olives and olive oil, nuts, herbs, and pickled and preserved foods. From Beirut, the “Paris of the Middle East,” to Jerusalem, considered the oldest city in the world, you will get a taste of the incredible culinary heritage with a magnificent vegetarian menu of hummus; tabbouleh; spicy falafel, tahini sauce; baba ghanoush and homemade pita.

A tender, flaky and light crust is what often separates a good pie from a great one. In this class, experienced ICE pastry chefs teach you how to make that elusive perfect pie crust --- great for sweet or savory pies. Under their expert instruction, you’ll learn the same techniques and tips used by ICE career pastry grads at New York's top restaurants. You'll make and work with pâte brisée --- which you'll then use to make your very own double crust apple pie from scratch.