Techniques of Cake Decorating 1

Learn everything you need to know to recreate that quintessential New York staple, the bagel! Make everything you love about brunch, from the fixings to the bagels to the boozy beverages. We'll make: bagels (in multiple flavors: everything, salt, sesame, poppy seed); bagel fixings (scallion cream cheese, tomatoes, onions, capers, lox); whitefish salad; and Bloody Marys to wash it all down.

One of the world's oldest cultures, China has a complex cuisine, with a range of regional dishes often not found anywhere outside of the country. Some techniques, ingredients and dishes are similar throughout all of China; this Essentials class focuses on those, giving you a well-rounded overview of Chinese food and culinary culture. From stir-frying and braising to steaming and red cooking, you will learn to use traditional Chinese techniques to make a menu that includes: scallion pancakes with dipping sauce; red-cooked chicken with rice; dan dan noodles; and Chinese broccoli with oyster sauce.

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.

Join James Beard Award-winning writer and tea expert Max Falkowitz for a lively, hands-on evening of tea-infused ice cream and elevated frozen dessert techniques. The night begins with a live demonstration where Max shares his approach to building ice cream from scratch, diving into different base styles, whether egg-based custards or lighter, dairy-forward alternatives, and how each interacts with single-origin teas for optimal flavor, all while focusing on elevating your ice cream. Guests will then participate in an interactive ice cream-making experience where they will create two different ice cream bases to take home. The evening includes: • Hands-on ice cream making experience guided by Max Falkowitz - Exploration of different ice cream base styles (including egg-based custards and other variations) - Guests creating two different ice cream bases to take home - A tea-inspired ice cream bar and curated tea-inspired bites & beverages to enjoy throughout the evening - A Q&A covering tea sourcing, flavor development, and frozen dessert techniques - A tea sample from the company In Pursuit of Tea About Max Falkowitz Max Falkowitz is a James Beard Award-winning food and drink writer who has covered the world of tea for more than a decade. His work has appeared in The New York Times, Saveur, Food & Wine, Bon Appétit, and numerous other publications. He is the author of the tea newsletter Leafhopper and works with In Pursuit of Tea, a company that has sourced and supplied single-origin teas to leading New York restaurants for more than 25 years. He regularly travels throughout Asia to study specialty tea production at its source and is the co-author of The Dumpling Galaxy Cookbook with Helen You.