Essentials of Moroccan Cooking

ICE’s Fine Cooking series are the classes on which our recreational program’s reputation was built. This intensive course expands on our Fine Cooking 1 series and takes a deeper dive into essential culinary techniques. These full-participation classes teach fundamental skills, not recipes. This course covers everything from fileting a fish, to properly sautéing, to cover poaching techniques and fundamental sauce making. As you advance through the series, you’ll gradually come to understand each cooking concept. You’ll have a firm grasp of ingredients and equipment; you’ll know why things happen; you'll learn how to avoid and correct mistakes. Most importantly, you’ll gain the experience you need to cook with confidence and pleasure - without relying strictly on recipes. Each class culminates with a student-prepared meal. Prerequisite: Fine Cooking 1.

Coffee and chocolate come together in a guided tasting designed to surprise and delight. The experience begins with thoughtfully curated pairings that highlight how origin, roast, and cacao percentage influence flavor, revealing unexpected compliments and contrasts along the way. After the tasting, the evening opens into a relaxed cocktail hour featuring signature drinks and small bites inspired by Stumptown Coffee Roasters and Raaka Chocolate. Mingle, unwind, and enjoy creative interpretations of coffee and chocolate in both liquid and edible form. Each ticket includes a guided coffee and chocolate pairing experience, signature cocktails and small bites, a bag of Stumptown coffee, and Artisan chocolate from Raaka

If you're ready to take a deep dive into the world of fish butchery, this class is for you. Join us to learn the art of breaking down both round and flat fish with skill and finesse. From perfecting filleting technique to deskinning and deboning, you'll leave with the confidence to handle a variety of fish preparations in your own kitchen. This class will provide a foundation for you to feel confident tackling fish butchery. While not a requirement, it helps to have practiced the skills of Knife Skills 1 before taking this class.

Sharpen your shellfish butchery skills in Knife Skills 4! This hands-on class teaches you the techniques required to prepare a seafood feast. Learn to handle and break down lobster (and make a refreshing lobster salad), and master the art of shucking oysters and clams (and enjoy oysters with mignonette and a modern Clams Casino). You’ll also make succulent Shrimp Scampi and perfectly crisp Fried Calamari. Elevate your culinary confidence and impress friends with your newfound shellfish prowess!