Elevate your Indian cooking skills with our "Essentials of Indian Cooking II" class. Explore the diverse flavors of India as you learn to prepare an authentic menu of Rogan Josh, Saucy Shrimp Vindaloo, Tadka Dal, and Fragrant Cumin Rice Pulao. Our expert chef will guide you through the techniques and ingredients that make Indian cuisine so flavorful and aromatic.
One 3 Hour Lesson
Level 1
$150
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.
Much more than just Shiraz and Sauvignon Blanc, these two relatively recent world wine powerhouses make some of the most delicious wines available, in every category and every style. This tasting with ICE’s resident sommelier, Richard Vayda, explores the regions' no-holds-barred range of wines---from big, fruity reds to nuanced Pinot Noirs to traditionally produced sparkling wines. A look at each country’s geography, labeling, and complementing cheeses will be included. You'll explore the world’s quintessential winemaking regions in depth. Learn what makes each terroir unique, the characteristics of New and Old World vintages, and the definitive grapes and blends that make each region deserving of special attention. Along with each wine, you'll taste a selection of cheeses from that region, tastily illustrating the culinary adage: "What grows together, goes together"!
Discover the bold, aromatic flavors of Ethiopian cuisine in this hands-on plant-based cooking class. Using traditional spices and techniques, we’ll create a vibrant menu of stews, pastries, and vegetables, and we’ll consider the textures and tastes that make Ethiopian cuisine – and the regional cuisines within it – unique. Students will work in groups to prepare Curried Chickpea & Lentil Stew with Warm Injera Bread; Lentil Jalapeño Sambusa Pastries with Cilantro Citrus Relish; Cumin Sizzled Collard Greens with Tomato Chili Confit; Berbere Seared Mushrooms with Charred Eggplant Purée; Orange & Caramelized Leek Wild Rice Pilaf; and Ethiopian Coffee Chocolate Avocado Mousse.
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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