Pate a Choux Workshop

By the latter half of the 19th century, bistros were centers of social life in Paris, catering to great painters, writers, musicians and other artists. The simple, down-to-earth food served at such bistros quickly became as celebrated as the eateries' most famous patrons - and it's still celebrated in Paris and around the world today. You will make traditional dishes of that bygone era, such as: steak tartare; frisée salad with apples, lardons and goat cheese in a warm shallot-bacon vinaigrette; moules frites and haricot verts amandine.

Good wines and simple but elegant fare are hallmarks of the French brasserie tradition, and steak is a favorite order. You’ll learn to prepare: oysters mignonette; frisée aux lardons; steak au poivre; pommes Anna and haricots verts aux champignons et noisettes.

The Loire is France’s longest river, and also home to a large and varied wine making region. Crisp sparklers, mineral-driven whites, refreshing rosés and fruity reds, with choices from dry to sweet; this northern region seems to have it all! This tasting, led by Richard Vayda, ICE's resident sommelier, reviews some of the classic and essential wines of this ancient winemaking region. Discussions will include French wine regulations and labeling, as well as a taste of some regional cheeses, tastily illustrating the culinary adage: "What grows together, goes together"! The class will sample at least nine wines.

Have you ever wondered how to make the buttery, flaky brioche loaves and croissants found at fancy bakeries? This class will show you how. During Day 1 of this two-day workshop, you’ll learn how to see the process through, from creating the dough to letting it rise to shaping your own luscious baked goods. On Day 2, you'll complete a menu of: brioche à tête (brioche in the classic fluted, top knotted shape); pain au raisins; classic croissants; almond croissants; chocolate croissants; and croissant monkey bread.