Do you have a spice blend in your cabinet that you picked up on vacation, but you're not sure how to use it? If you're one of those people, or a cook who would like to incorporate spice blends into your culinary repertoire, then come to ICE for this educational class. We'll travel around the globe as you learn to create spice blends like: Indian masala; Jamaican jerk seasoning; French herbes de provence; and Moroccan ras el hanout. You will then use these aromatic spice blends to prepare: Provençal vegetable gratin; jerk chicken wings; and cauliflower tikka masala.
One 3 Hour Lesson
Level 2 
$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.
Shh!... This 1920’s cocktail lab is your gateway to ICE’s Secret Sip Society, where you’ll learn how to make the most popular Prohibition-era drinks. In this immersive class led by a skilled bartender, you’ll learn the illicit history of speakeasies while you shake, stir and savor the drinks served in them – no password required. (Just bring your thirst for adventure and love of libations.) In this class, you’ll make the following drinks: Bee’s Knees, Sidecar, French 75, Gin Ricky, Mary Pickford, and Last Word.
Fermentation is an ancient culinary art praised for its environmental and health benefits, as well as the robust flavors that it yields. In this class, students make four jarred ferments (to take home) then apply the same ferments (created for in-class use) to make dishes they can replicate in their own kitchens. These dishes are Fermented Taqueria Vegetable Nachos; Fermented Pineapple Red Pepper Salsa; Fermented Tomatillo Serrano Goddess Dressing; and Fermented Mango Hibiscus Punch. Through theory and hands-on practice, students will discover fermentation flavor profiles and learn fermentation techniques and safety protocols. (Note: This class is vegan & gluten free.)
Embark on a culinary journey around the world as we explore the vibrant and delectable world of bowl cuisine in this Asian Bowls class! You will learn to prepare four mouthwatering bowl recipes that draw inspiration from the flavors of Asia and the Pacific Islands. In this class you will make sesame noodle and tea smoked chicken bowl, beef and rice bibimbap, Japanese teriyaki salmon bowl, and a classic Hawaiian poke bowl.
Travel the world with hearty and vibrant vegetarian entrees from around the globe! These international standouts will quickly become your go-to recipes for any day of the week. Healthful, flavor-packed and a snap to make, this is a menu you'll love learning together. We'll make all three dishes, from comfort food to Asian specialties to Mexican mains, then sit down to this meal of: sesame-crusted Asian tofu with garlic-fried wild rice; enchiladas suizas with cheese and roasted vegetables; and orecchiette pasta with roasted cauliflower and caramelized onions.
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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