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Enjoy a food journey across the great USA. Day 1, first stop, the Northeast. Then down South on Day 2 followed by a stop in America's Heartland on Day 3. Rounding out our adventure, on Day 4, we stop on the Pacific Coast. Each day focuses on a sampling of specialties from the region including Maryland Crab Cakes, Jersey Fresh Blueberry Pie, Carolina Pulled Pork, New Orleans Jumbalaya, Chicago Deep Dish Pizza, Kansas Style Ribs, California Grilled Tri-tip, Alaskan halibut Ceviche and so much more!
Four 6 Hour Lessons
Level 2
$900
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.
Come join NYC’s longest running wine course. Over its 45+ year history, thousands of students, food and wine professionals and the wine interested public alike, have participated in this program. This six-session course, crafted by ICE director of wine studies Richard Vayda, uses grape varietals, as well as winemaking regions, as the keys to understanding the full wine spectrum. You will receive a thorough introduction to winemaking, tasting, laws and labeling as you learn about wine components and taste some of the world’s most celebrated wines. In these six sessions, you will sample up to 60 wines! Session 1: Winemaking and Wine-Tasting Basics. Session 2: France: The Wines and Grapes of Burgundy and Bordeaux. Session 3: The Major Wines and Grape Varieties of Italy. Session 4: Spanish and other Warm-Climate Wines. Session 5: Wine Tour of the US West Coast. Session 6: A Tour of Sparkling Wine from Around the World.
If you're looking to spend more than a few hours at a recreational class but don’t have the time or the investment for the full-blown professional track, we’ve designed this course especially for you. In this 13-lesson program, you will cover the foundations of the culinary arts, training you to be an accomplished cook. These classes are derived from the same core curriculum as ICE’s culinary career program and will be taught by the school’s top chef-instructors. Throughout the 13 lessons, you will gain a strong understanding of cuisine and its underpinnings.
Whether you're making a casual dinner or a gourmet multicourse meal. We'll cover techniques including poaching, sautéing, grilling and cooking risotto. Using your newly acquired skills, we'll make and dine on a complete meal of: grilled vegetable gratin; mushroom risotto; pan-seared steak with compound butter and mesclun salad with Dijon vinaigrette.
Provence is a gastronomic paradise where French techniques meet Mediterranean elements like garlic, basil, olives, lavender and honey. Throughout this enchanting evening, you will learn essential techniques to make simple and aromatic dishes that burst with flavor. On your menu will be: brandade de morue; chicken with potatoes, rosemary, olives and lemon; bouillabaisse with rouille and vegetable tian.
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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