Here is the five-day version of Toba Garrett’s most popular class, the Wedding Cake Workshop. This hands-on seminar covers everything from baking the layers that will serve as the foundation of your tiered masterpieces to advice on transporting them safely to their destinations. You’ll learn: - Preparation of high-yield yellow cake, citrus curds, buttercreams, and white-chocolate and royal icing. - Making of white chocolate roses, buds, and leaves to be arranged on a two-tiered cake. - Gilding, petal dusting, rolled fondant classical drapery, free-hand drapery, cornelli lace, Swiss dotting, freehand embroidery, oval borders, plunger flowers, and appliqué designs. - Covering cakes with rolled fondant, tiered cake construction, and doweling techniques. - Pricing, transportation, contracts, and great cake stories. Prerequisite: Techniques of Cake Decorating 1
Five 4 Hour 30 Minutes Lessons
Level 3 
$800
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.
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.
Come join NYC’s longest running wine course. Over its 45+ year history, thousands of students, food and wine professionals and the wine interested public alike, have participated in this program. This six-session course, crafted by ICE director of wine studies Richard Vayda, uses grape varietals, as well as winemaking regions, as the keys to understanding the full wine spectrum. You will receive a thorough introduction to winemaking, tasting, laws and labeling as you learn about wine components and taste some of the world’s most celebrated wines. In these six sessions, you will sample up to 60 wines! Session 1: Winemaking and Wine-Tasting Basics. Session 2: France: The Wines and Grapes of Burgundy and Bordeaux. Session 3: The Major Wines and Grape Varieties of Italy. Session 4: Spanish and other Warm-Climate Wines. Session 5: Wine Tour of the US West Coast. Session 6: A Tour of Sparkling Wine from Around the World.
Israel, considered the center of the universe in ancient times, is at the juncture of Europe, Asia and Africa, with its coast on the Mediterranean. Its cuisine reflects the influences of all of the cultures around it, and the refugees who have settled there in modern times. You'll explore modern and traditional Israeli cooking when you make: cheese bourekas (flaky pastry-filled puffs); fried cauliflower with tahini sauce; chicken meatballs in tomato sauce with toasted Israeli couscous; and fattoush (pita salad).
Today's most exciting and satisfying dinner parties combine sustainable ingredients with delicious, indulgent recipes. We will put together a meal to remember with exquisite Italian dishes that will nourish us and nourish the soil so we can continue to feast into the future. As a bonus, Dana will share eco-friendly tips for setting the scene from candles to napkins. We will be making Fermented Vegetable Antipasti Plate, Fresh Peperoncino Linguine with Caper Herb Grilled Mussels, and Honeycomb Panna Cotta with Lavender Preserved Rhubarb
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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