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Instructor: Daniel Stone
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An Italian-American Feast: Sunday in Brooklyn
The Institute of Culinary Education @ 225 Liberty St, New York, NY
On Sundays in Italian neighborhoods in Brooklyn, families gather for hearty dinners of Italian-American favorites. You will enjoy the preparation of a generous Sunday dinner including: bucatini with meatballs and sweet sausage and Sunday gravy chicken cacciatore with polenta fennel layered with potatoes and breadcrumbs broccoli salad tiramisu. Note: We serve wine in our classes. It is against our policy for guests to bring in any...
$115
The Texan Steakhouse
The Institute of Culinary Education @ 225 Liberty St, New York, NY
As a natural extension of its expansive pastures, renowned ranches, and roaming cattle, Texas has a longstanding steakhouse tradition. There, juicy steaks are often served with a hot and rich chile sauce, which mashed potatoes or cornbread greedily sop up. Enjoy these dishes and more as you celebrate the Lone Star State by making and dining on: Homemade Chips & Guacamole Skirt Steak with Tomatillo-Serrano Chile Sauce Jalapeno...
$130
NOLA (New Orleans, LA): American Regional Favorites
The Institute of Culinary Education @ 225 Liberty St, New York, NY
From muffulettas to po'boys to Sazeracs, and crawfish to oysters, the diverse cuisine of the city of New Orleans is unparalleled. If you've been curious about the cuisine of the Big Easy, take this journey through the quintessential dishes that make N'awlins a supreme culinary capital. Your menu will include: oysters Bienville shrimp remoulade jambalaya classique dirty rice bananas foster a Sazerac. Note: We serve wine in our...
$120
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Essentials of Japanese Cooking
The Institute of Culinary Education @ Brookfield Place,, New York, NY
Japanese cuisine is a sophisticated affair, where the aesthetics of the final dish are as important as its taste. Sushi, tempura and shabu-shabu are among its most common exports, but only offer a small glimpse at the richness and variety of dishes found throughout the country. This class will offer you an overview of the foods of Japan, along with a discussion of ingredients and equipment. You will make: Dashi broth and miso soup Beef...
$115
Essentials of Korean Cooking
The Institute of Culinary Education @ 225 Liberty St, New York, NY
From bibimbap to bulgogi, the signature dishes of Korea have seduced America with intoxicating flavors. Sweet-spicy flavor combos are popular, as are the vegetables, meat and seafood that are featured in main dishes as well as in banchan, the Korean assortment of side dishes that appears in most traditional meals. You will learn to make: Dak gangjung (hot chicken wings) Haemul pa jeon (seafood and greenonionpancakes) Bulgogi(grilledseasoned...
$115
Essentials of Mediterranean Cooking
The Institute of Culinary Education @ 225 Liberty St, New York, NY
Seafood, vegetables, whole grains, herbs and olive oil are among the ingredients most associated with countries bordering the Mediterranean Sea. They make for flavorful dishes that trigger memories of sunbathed vacations and leisurely meals. This class focuses on the cuisines of Southern France, Eastern Spain, Italy and Greece, whose coasts abut the Mediterranean. You will cook your way through a menu-map that includes: olive tapenade,...
$115
ICE Entertaining: Brunch
The Institute of Culinary Education @ 225 Liberty St, New York, NY
Rather than standing in line at a crowded restaurant, invite your friends over for brunch. This class will teach you a selection of great sweet and savory brunch dishes that include: Frittata Egg & Salmon Benedict with Never-Fail Hollandaise Sauce Sweet & Savory Crêpes Scones with Citrus Curd Bloody Mary and Bellini Cocktails Note: We serve wine in our classes. It is against our policy for guests to bring in any type of alcoholic...
$115
Essentials of Moroccan Cooking
The Institute of Culinary Education @ 225 Liberty St, New York, NY
The history, culture and geography of Morocco are all richly evocative. It is easy to imagine yourself sipping mint tea while sitting on a terrace in Casablanca or Marrakech, or hiking the Atlas Mountains. The cuisine of Morocco reflects its Berber, Mediterranean, African and European influences, with a generous use of powerful spices. In this class, you will make some of the most acclaimed dishes of the Moroccan repertoire, including: ...
$115
All About Technique: Grilling
The Institute of Culinary Education @ Brookfield Place,, New York, NY
Grilling is one of the best ways to cook food simply while obtaining a maximum amount of flavor. You can grill on the stovetop, in your backyard, or over charcoal or gas. In this class you will learn how to modify your grilling technique depending on the medium used. You will also discuss how dry rubs and sauces are used on the grill, then put those lessons to use as you make: New York strip steaks shrimp skewers chicken satay with peanut dipping...
$115
Cuban Surf and Turf
The Institute of Culinary Education @ Brookfield Place,, New York, NY
The flavorful cuisine of Cuba reflects the country’s Spanish, African and Caribbean influences. From cooling ceviche to hearty ropa vieja, these influences manifest themselves in an array of seafood and meat preparations, not to mention unforgettable side dishes that will make you wonder why you didn't cook Cuban sooner. You will make: ropa vieja (shredded flank steak in tomato sauce) pescado enchilado (sea bass in sofrito) frijoles...
$125
ICE Entertaining: Cocktail Party
The Institute of Culinary Education @ 225 Liberty St, New York, NY
You can never go wrong by hosting a cocktail party to celebrate a special occasion for yourself or a friend, or even just because you feel like it. This class focuses on preparing classic and contemporary cocktail-party dishes that include: Asian Glazed Meatballs Gruyère Gougères Bacon Deviled Eggs Phyllo Triangles with Spiced Lamb Polenta Bites with Roasted Tomatoes & Bacon-Wrapped, Gorgonzola-Stuffed Figs Whiskey Sours Greyhound...
$115
Essentials of Tuscan Cooking II
The Institute of Culinary Education @ Brookfield Place,, New York, NY
Tuscany's idyllic countryside, artistic treasures and fragrant, rustic cuisine make it one of Italy's most idealized regions. Celebrate Tuscany by cooking dishes reflective of the region: Tuscan Bean & Sausage Soup Stewed Rabbit with Olives & Rosemary Artichokes with Peas and Prosciutto Grilled Radicchio Salad with Hazelnuts Mantovana Cake for dessert. Note: We serve wine in our classes. It is against our policy for guests to bring...
$125
Southern Comfort: American Regional Favorites
The Institute of Culinary Education @ Brookfield Place,, New York, NY
The South is quite possibly the most delicious region in the country. It's hard not to love its fried...well, its fried everything, plus its braised vegetables and its mile-high pies and cakes. In the land of biscuits and sweet tea, life centers around mealtimes. Come learn a few of those Southern favorites, including: Pimento Cheese Southern fried chicken Slow-roasted barbecue ribs Biscuits with honey butter Braised collard greens...
$125
All-American Surf and Turf
The Institute of Culinary Education @ Brookfield Place,, New York, NY
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 broccoli-cauliflower gratin individual Key Lime tarts. ...
$130
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