Austria and Germany are not often the first places people think of when it comes to wine. Too bad, because Austria is much more than just Grüner Veltliner. Although Germany’s Rieslings are considered some of the world’s best, there is much more to explore. During this wine tour, Richard Vayda, ICE’s resident sommelier, will help demystify the grapes, regulations and labeling that often keep wine lovers away from these great selections. The tasting will include some light matching snacks to accompany these food-friendly wines.
One 2 Hour 15 Minutes Lesson
Level 2
$125
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.
Lets go extra with Chocolate Indulgence 2, extra chocolaty, extra delicious and extra indulgent! This class teaches you to make all the components of the most chocolaty Hot Fudge Brownie Sundae! Plus we'll finish it with homemade Chantilly cream and a cherry on top. We'll make extra rich chocolate ice cream, fudgy chocolate brownies, rich, dark chocolate fudge sauce and Chantilly cream.
Have you ever wondered how to make the buttery, flaky brioche loaves and croissants found at fancy bakeries? This class will show you how. During Day 1 of this two-day workshop, you’ll learn how to see the process through, from creating the dough to letting it rise to shaping your own luscious baked goods. On Day 2, you'll complete a menu of: brioche à tête (brioche in the classic fluted, top knotted shape); pain au raisins; classic croissants; almond croissants; chocolate croissants; and croissant monkey bread.
For a flash course on all the basics you need to make a varied and impressive meal, look no further. With a professional chef, you'll gain the skills vital for moving through any simple menu with ease. You'll practice knife skills, roasting vegetables, cooking proteins with a pan sauce and a vinaigrette. Then you'll use what you learned as you make a menu of: popovers; sautéed chicken with classic pan sauce; roasted root vegetable salad with fresh herb dressing and garlic mashed potatoes.
Master the art of baking perfect Focaccia in this hands-on class! Discover the secrets to a satisfyingly textured flatbread, from mixing the simple dough to achieving an airy crumb and crisp crust. Learn expert techniques for hydration, the crucial first rise, and the signature dimpling. Elevate your Focaccia with gourmet toppings: thinly sliced Yukon gold potatoes, sweet caramelized yellow onions, vibrant plum tomatoes, fragrant fresh rosemary, rich grated parmesan, and briny Kalamata olives. Leave with the confidence to bake exquisite Focaccia and impress with sophisticated flavor combinations!
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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