Join James Beard Award-winning writer and tea expert Max Falkowitz for a lively, hands-on evening of tea-infused ice cream and elevated frozen dessert techniques. The night begins with a live demonstration where Max shares his approach to building ice cream from scratch, diving into different base styles, whether egg-based custards or lighter, dairy-forward alternatives, and how each interacts with single-origin teas for optimal flavor, all while focusing on elevating your ice cream. Guests will then participate in an interactive ice cream-making experience where they will create two different ice cream bases to take home. The evening includes: • Hands-on ice cream making experience guided by Max Falkowitz - Exploration of different ice cream base styles (including egg-based custards and other variations) - Guests creating two different ice cream bases to take home - A tea-inspired ice cream bar and curated tea-inspired bites & beverages to enjoy throughout the evening - A Q&A covering tea sourcing, flavor development, and frozen dessert techniques - A tea sample from the company In Pursuit of Tea About Max Falkowitz Max Falkowitz is a James Beard Award-winning food and drink writer who has covered the world of tea for more than a decade. His work has appeared in The New York Times, Saveur, Food & Wine, Bon Appétit, and numerous other publications. He is the author of the tea newsletter Leafhopper and works with In Pursuit of Tea, a company that has sourced and supplied single-origin teas to leading New York restaurants for more than 25 years. He regularly travels throughout Asia to study specialty tea production at its source and is the co-author of The Dumpling Galaxy Cookbook with Helen You.
One 2 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.
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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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