Ayurveda is the world's oldest form of natural healing and health. Its basic premise is that there exists an innate intelligence in our body and mind to be balanced and healthy. Ayurveda offers a knowledge of life with down-to-earth practices to keep this intelligence alive and well during our lifetime. In this two-day weekend workshop with culinary training, we will learn the fundamental principles of Ayurveda. You will learn about the doshas, the mahabhutas, prakriti - body type, the elements, what is health - balance and imbalance. We will learn the simple practices of Ayurveda to maintain health and live in rhythm with natural laws. We will learn about the six tastes of Ayurveda. We will learn how to correct imbalances in our digestion. On both days, we will be in the kitchen preparing food that balances us. We will create two complete meals, including Roasted Kabocha Squash Soup with Cranberries, Cilantro-Stuffed Paratha, Savory Autumn Vegetable-Paneer Tart, Braised Red Cabbage, Poha (steamed dry rice) with Curry Leaves, Rice Pudding, Orange-Fig Compote in Cardamom Syrup
Two 6 Hour Lessons
Level 2 
$595
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.
Italy produces wine from hundreds of different grape varieties, making its wine varied and engaging, yet perhaps a bit hard to grasp. This tasting concentrates on the wines from Toscana, Italy's third-largest quality wine-producing region. Although many of the wines are Sangiovese-based, the distinctive terroirs and other cultivated varieties offer a diverse tasting opportunity, ranging from some tasty whites to Old World and even international-style reds, topping off with traditional sweet. ICE's resident sommelier, Richard Vayda, will also discuss Tuscan wine history and Italian wine labeling. Regional cheeses will accompany the eight or more wines featured in the tasting.
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!
Learn vintage piping and cake decorating in this comprehensive hands-on workshop! Here, students will master the delicate techniques of carving, cutting, shaping, and icing a round cake while also exploring the elegant Lambeth (vintage) style of piping. Known for its intricate, floral motifs and ornate detail, Lambeth piping elevates even the simplest cake designs. Whether you're a novice or experienced cake decorator, you'll leave with new skills, a beautiful cake, and inspiration for future creations. Treat yourself or a loved one to a day of creativity and cake artistry!
While paella may be Spain's most well-known dish, the country has so much more to explore. It’s a culinary dream-spot for trying new flavors and combinations of ingredients. This class will help you discover new favorites, including stuffed piquillo peppers; pan con tomate; grilled shrimp with Romesco sauce; pork marinated in pomegranate and a watercress salad.
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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