Dinner in France

Prosecco, prosciutto and provolone: some of life’s simplest and tastiest pleasures come straight out of Italy. Join ICE Director of Wine Studies Richard Vayda for a delicious discussion, as you tour some of the major wine regions of Italy while tasting traditional cheeses and cured meats. Winemaking, as well as the production of cheeses and salami, will be covered. Throughout it all, you'll enjoy a variety of scrumptious Italian pleasures, from fresh and uncomplicated to rich and complex. Un vero festival! We'll taste at least eight wines, plus matching cheeses.

This class is for the serious food enthusiast! ICE Boot Camps give you the opportunity to learn how to cook like the pros. This four-day Boot Camp focuses on classic cooking techniques, to give you the foundations that will make you a better cook. On day one, you will learn how to properly sauté meats, vegetables and potatoes and look for the signs of "doneness." Pan sauces will also be covered. On day two, we will focus on grilling. You will learn the methods for grilling a variety of meats and why specific cuts and types of meat are best suited for this cooking method. Best practices for grilling various vegetables will also be taught, along with the art of marinades. On day three we will cover roasting techniques for various types of meats and veggies. You will also learn the simple pleasures of preparing reduction sauces. On the final day, we will cover moist-heat cooking methods. The topics will be braising as well as poaching and steaming to create delicious results. These gentle cooking methods result in moist and delicious meats as well as fish, shellfish and vegetables.

Kick back with this mini vacation to Mexico. Together, couples will learn to make a Mexican feast for every palate, including: fresh corn tortillas; adobo chicken; grilled skirt steak; sautéed shrimp; fresh pico de gallo; guacamole; and to drink, a classic margarita.

Hearty hardly begins to describe the extravagant steak feast you'll be making in this class. Not only will you learn how to make the perfect filet mignon, skirt steak and more, but you'll also become versed in the art of rich sauces, like cognac cream, béarnaise and chimichurri. Your saucy menu includes: filet mignon au poivre with cognac cream sauce; onglet béarnaise (hanger steak with tarragon sauce) and skirt steak with Rojo chimichurri.