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Have you tried making homemade milks and cheese from sources other than dairy? Here is your opportunity for an in-depth look and how-to course on getting started. Gain the building blocks of nondairy technique from our expert chef. You will learn how to make nut milks as a basic skill; from there, you'll utilize the pulp while turning the milk into fabulous components to make a meal. Get ready to rediscover your love for "cheese"! On your menu: fresh almond "milk"; hemp-coconut "milk"; savory cheese "Parmesan" crisps; shaved fennel and blood orange salad with crushed pistachio-coated "cheese" medallions; roasted garlic-almond "carbonara" with brown rice pasta and crispy mushrooms; and golden turmeric "panna cotta" with black pepper candied pecans.
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.
Learn to prepare a delicious Greek feast! In this hands-on class, you'll master classic Mediterranean flavors. Your menu includes baked Fish Mediterranean; savory Greek Chicken and Potatoes; Prasini Salad with dill and scallions; and spicy, rustic Tsigareli – all finished with fresh Tzatziki. Discover the joy of authentic Greek cooking in this fun, engaging session!
The elusive French Macaron demystified! Learn how to make delicious macarons from our experienced pastry chefs while working in some of the finest teaching kitchens in NYC. In this hands-on class you will make your own batch of macarons from shell to fillings! Choose any color you like and fill them with your choice of milk chocolate caramel ganache, dark chocolate ganache, hazelnut ganache or passionfruit curd.
This two-session class, crafted by ICE's resident sommelier, Richard Vayda, is tailored to the wine novice who wants a quick, fun and basic introduction to the world of the grape. You'll learn the fundamentals of wine, wine tasting and appreciation, which will start you on the road to critically judging wine color, aroma, flavor and body. You’ll discover the meaning of such wine concepts as dryness, acidity, fruitiness, tannins, varietals, vintages and more. Participants interested in continuing their exploration of wine are encouraged to go on to Wine Essentials. We'll taste up to 18 wines, plus matching cheeses.
Bordered by both the Mediterranean and the Atlantic, with snow-capped peaks and lush green valleys, the diverse geography of France offers the best ingredients from the land and sea. You'll get a taste of the best of all those regions in this class. For your Francophile meal, you will prepare and enjoy frisée salad with shallot-bacon vinaigrette; steak frites (sautéed steak with hand-cut french fries); bouillabaisse (seafood soup from Marseille); and honey lavender blanc mange.
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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