In this hands-on class, Dana Cowin, the author and radio show host best known for her acclaimed career as Editor-in-Chief at Food & Wine, will guide attendees through the preparation of an exquisite Italian meal. Together, the class will make dishes that are both indulgent and sustainable. Dana will also share tips for hosting eco-friendly events (based on her 20-plus years of hosting large-scale food-focused events). Recipe preparations include a Fermented Vegetable Antipasti Plate; Fresh Peperoncino Linguine with Caper Herb Grilled Mussels; and Honeycomb Panna Cotta with Lavender Preserved Rhubarb.
One 4 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.
Bordeaux means history, elegance, grandeur...and superb classic wines. This class explores the riches of the varied wines from this fabled region. That's why Richard Vayda, ICE's resident sommelier, has scoured the ICE cellar to put together a special tasting, covering multiple subregions and including Cru Classé wines. We'll discuss the area's history, geography, wine regulations and production, all while sipping these special samples --- accompanied by some fitting nibbles. We'll taste at least nine wines, plus matching cheeses.
From bibimbap to bulgogi, the signature dishes of Korea have seduced America with intoxicating flavors. Sweet-spicy flavor combos are popular, as are the vegetables, meat and seafood that are featured in main dishes as well as in banchan, the Korean assortment of side dishes that appears in most traditional meals. You will learn to make dakgangjeong (hot chicken wings); bulgogi (grilled seasoned sliced beef) with assorted banchan; and bibimbap (seasoned vegetable rice bowl).
These memorable but easy-to-learn dishes bring winter to the fore, using some of our favorite recipes and ingredients. They'll be the hit of any meal during the cooler days, while still tasting fresh, bright, and ideal for the moment. Everything is seasonal, and everything is delicious! You'll make and then enjoy: creamy cauliflower soup; roasted root vegetable salad with maple-mustard vinaigrette and seared duck breast with port wine reduction.
Throughout Italy, Christmas Eve is the occasion to sit down to a feast of fish and seafood dishes. In this holiday class, we will cover five classic dishes. We will make baccala mantecato; linguine with clams, grilled calamari with aioli and arugula; baked branzino with fennel and olives and zuppa di pesce.
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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