This class is for oyster lovers, wine lovers, and the oyster and wine curious! At the Oyster Café pop-up, you’ll enjoy one dozen oysters, two unique oyster species, raw on the half shell oysters, a surprise cooked oyster recipe, and a shucking demo! You’ll also exercise the “6 S’s of oyster tasting,” including appellation and how wine terroir meets oyster merroir; and learn about buying, storing, and serving oysters at your home. Wine pairings and tastings included!
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.
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.
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.
Immerse yourself in the food traditions of French cuisine with "French Classics: Coq Au Vin and Boeuf Bourguignon." You’ll make two dishes that define rustic French cooking: rich, wine-infused Coq Au Vin (learning to braise chicken to tender perfection) and hearty, slow-cooked Boeuf Bourguignon (learning to layer and amplify deep umami flavors). You’ll also make Haricots Verts Amandine and velvety Cauliflower Puree. Take a “tour-de-food” in this course that teaches essential techniques and cornerstone dishes of the French countryside
What would Thanksgiving be without flaky, delicious pies? This class teaches you everything you need to know to craft glorious pies perfect for fall as well as the holiday table. You'll start with the preparation of flaky and sweet piecrust doughs. Then you'll bake (and take home) two complete pies for your holiday table. Choose from: classic pumpkin pie; apple-cranberry crumb; Southern pecan pie; and chess pie.
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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