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One of the oldest winemaking areas of the world, the Iberian Peninsula is currently considered one of the most exciting as well. Steeped in tradition, but not afraid to update and experiment, Spain offers an incredible array of elegant, delicious and varied wines. This class, led by ICE’s resident sommelier, Richard Vayda, offers a sampling of some top regions’ Reservas, as well as fascinating lesser-known examples. Specially chosen regional cheeses and bites will accompany our delightful tasting. We'll taste at least nine wines, plus matching cheeses.
One 2 Hour 15 Minutes Lesson
Level 2
$135
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.
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).
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.
While paella may be Spain's most well-known dish, the country has so much more to explore. It’s a culinary dream-spot for trying new flavors and combinations of ingredients. This class will help you discover new favorites, including stuffed piquillo peppers; pan con tomate; grilled shrimp with Romesco sauce; pork marinated in pomegranate and a watercress salad.
From coasts to prairies, the diverse geography of America results in an abundance of meat and fish varieties that eventually end up on our plates, deliciously prepared. In this class, you will prepare dishes that celebrate this bounty and highlight famed regional preparations. On your menu: Chesapeake Bay crab cakes with sauce rémoulade; New York strip steak with onion rings; and broccoli-cauliflower gratin.
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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