There's nothing like handmade pasta's flavor and texture, and in this class, we'll have a blast leaning how to make fresh handmade pasta, stuffed pasta, perfect sauces and all the accompaniments! There's nothing like handmade pasta's flavor and texture. Together, we'll learn to make dough the Old World way, then how to shape, cut and stuff it. You and your partner will create a complete fresh Italian dinner of: pappardelle with Bolognese; burro e salvia (butternut squash ravioli with sage butter); and tomato basil bruschetta.
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.
Join an ICE Pastry Chef to learn the secrets behind perfect pâte à choux-based desserts. This versatile dough can take all sorts of shapes and sizes, for end-results that look complicated and impressive but are in reality easy to make. Your recipe list includes eclairs with chocolate glaze and chocolate pastry cream, cream puffs with vanilla pastry cream, religiuse with passion fruit cream, and choux au craquelin.
Expand your knowledge and techniques in preparing dishes using fresh pasta dough, homemade sauces, fresh herbs, and more. Over the course of the evening, you will learn to create intricate, trattoria-quality pastas, such as: Potato Gnocchi with Gorgonzola Sauce; Ricotta Cavatelli with Peas, Mint and Lemon; and Spaghetti Carbonara.
Here is the five-day version of Toba Garrett’s most popular class, the Wedding Cake Workshop. This hands-on seminar covers everything from baking the layers that will serve as the foundation of your tiered masterpieces to advice on transporting them safely to their destinations. You’ll learn: - Preparation of high-yield yellow cake, citrus curds, buttercreams, and white-chocolate and royal icing. - Making of white chocolate roses, buds, and leaves to be arranged on a two-tiered cake. - Gilding, petal dusting, rolled fondant classical drapery, free-hand drapery, cornelli lace, Swiss dotting, freehand embroidery, oval borders, plunger flowers, and appliqué designs. - Covering cakes with rolled fondant, tiered cake construction, and doweling techniques. - Pricing, transportation, contracts, and great cake stories. Prerequisite: Techniques of Cake Decorating 1
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.
Ranked as America’s Best Culinary School (USAToday 2019), our roster of Chef-Instructors have run top kitchens around the globe.
| (Separate multiple addresses with commas like: john@aol.com, jane@aol.com) | |
Login/Register
Calendar
Gift Cards
Login/Register
