Explore the unique ingredients, simple techniques and sometimes fiery recipes of Thai cooking, one of the most distinctive of Southeast Asia. You’ll learn to cook authentic versions of some of the country’s most popular recipes. You’ll make: summer rolls with dipping sauce; satay with peanut sauce; yellow curry chicken; jasmine rice and pad Thai.
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.
This class is for oyster lovers, wine lovers, and the oyster and wine curious! At the Oyster Café pop-up, you’ll enjoy one dozen oysters, two unique oyster species, raw on the half shell oysters, a surprise cooked oyster recipe, and a shucking demo! You’ll also exercise the “6 S’s of oyster tasting,” including appellation and how wine terroir meets oyster merroir; and learn about buying, storing, and serving oysters at your home. Wine pairings and tastings included!
Experience the art of plant-based dim sum in this hands-on class, where you'll craft a variety of vegan bites inspired by classic dim sum flavors. Learn traditional techniques and plant-based adaptations to dumplings, spring rolls, buns, and rice porridge, and pair them all with fragrant tea and a sweet dessert. Students will work in groups to prepare Chili Crisp Smoked Tofu & Scallion Gyoza; Five Spice Mushroom Spring Rolls with Apricot Ginger Sauce; Sweet Hoisin Eggplant & Crushed Peanut Steamed Buns; Ginger Scallion Congee with XO Glazed Seitan Crumbles; and Chrysanthemum Goji Tea with Dark Chocolate Red Bean Truffles. (Note: This class is vegan.)
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.
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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