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Instructor: Fraya Berg
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Pasta 101
The Institute of Culinary Education @ Brookfield Place,, New York, NY
Learn to make fresh handmade pasta, as well as a variety of simple sauces. You will work in a small group in our state-of-the-art kitchens to create from scratch the following menu: fresh, handmade pasta dough spicy puttanesca walnut-basil pesto easy Bolognese classic Alfredo. Note: We serve wine in our classes. It is against our policy for guests to bring in any type of alcoholic beverages.
$120
Asian Dumplings and Sushi
The Institute of Culinary Education @ Brookfield Place,, New York, NY
Learn how to make the best sushi rolls, wontons, and other hits from throughout Asia - all hands-on! We'll also create perfect dipping sauces, master sushi-rolling techniques, and much more. Together, we'll make and dine on: Steamed Shrimp Shao Mai with Orange Dipping Sauce Deep-Fried Chicken Wontons with Sweet Chili Sauce Boiled Pork and Chive Dumplings with Black Vinegar Dipping Sauce Hosomaki Rolls and Futomaki Rolls (California, tuna,...
$120
Pasta 102
The Institute of Culinary Education @ Brookfield Place,, New York, NY
Expand your knowledge and techniques in preparing dishes using fresh pasta dough, homemade sauces, fresh herbs, and more. Over the course of the evening, you will learn to create intricate, trattoria-quality pastas, such as: Potato Gnocchi with Gorgonzola Sauce Ricotta Cavatelli with Peas, Mint, and Lemon Spaghetti Carbonara We serve wine in our classes. It is against our policy for guests to bring in any type of alcoholic beverages.
$120
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Handmade Filled Pastas
The Institute of Culinary Education @ Brookfield Place,, New York, NY
Nothing beats the rich flavor and perfectly al dente texture of handmade pasta. So let's practice making our own pastas by hand and concoct some rich fillings, learning how to stuff ravioli, tortellini, and cannelloni. As we make these three heavenly pastas, we'll complete them with homemade sauces that are the perfect complement to each shape and filling! You'll handcraft: Burro e Salvia (butternut squash ravioli with sage butter)...
$120
Essentials of Tuscan Cooking
The Institute of Culinary Education @ Brookfield Place,, New York, NY
The simple yet refined flavors of Tuscan cooking are world-famous, and with good reason. Whether the product of one of Florence's great restaurants or the simple dishes from a country kitchen, the integrity of Tuscan cooking has won applause for centuries. Learn some of the secrets of this venerable cuisine as you make and enjoy: Crostini with Roasted Eggplant Bistecca alla Fiorentina Pollo alla Toscana Cipolline Agrodolce Tuscan...
$125
Simple Italian Dishes
The Institute of Culinary Education @ Brookfield Place,, New York, NY
Simple and delicious are the themes for this class, which teaches you how to make fresh Italian dishes that are so good---and easy to execute---you'll make them for yourself, friends, and loved ones again and again. Premium ingredients shine in this menu, drawing from the country's great traditions: Olive oil and rosemary focaccia Hand-rolled meatballs Shrimp and asparagus risotto Broccoli rabe and pignoli cookies Note: We serve...
$125
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...
$120
Essentials of Emilia-Romagna Cooking
The Institute of Culinary Education @ Brookfield Place,, New York, NY
Emilia-Romagna, which stretches between the Adriatic coast, northern Tuscany, and the Po Valley, is one of the most prolific agricultural regions of Italy. It is known for its pasta, balsamic vinegar, Parma ham and Parmigiano-Reggiano, among a wealth of other products. While enjoying wines such as Sangiovese and Barbera, you will learn to make traditional dishes that include: Brodetto Fish Stew Cotechino con Lenticchie Pasta Bolognese...
$120
Couples: Sushi & Sake Bar
The Institute of Culinary Education @ Brookfield Place,, New York, NY
Heading out to your local sushi bar this date night? Before you do, come to ICE to learn how to create your own sushi and sake bar at home. Together, you'll start by learning the basics of dumpling making, preparing shrimp shumai. Next, an ICE chef will walk you through how to make the foundation of all sushi: delicious, seasoned rice. You'll then create a variety of sushi accoutrements, along with vegetables and raw fish. Finally, you'll learn...
Couples: The Bourbon Steakhouse
The Institute of Culinary Education @ Brookfield Place,, New York, NY
Steak is always a satisfying dinner, but it gets more of a boost when paired with bourbon. Come to ICE with your significant other for a night of steakhouse cuisine, where you will savor classic flavors updated with bourbon notes. You will prepare and enjoy: clams casino wedge salad with crispy bacon, blue cheese and bourbon vinaigrette New York strip steak au poivre with bourbon cream sauce haricots verts (French green beans) truffled mashed...
Couples: Fire & ICE
The Institute of Culinary Education @ Brookfield Place,, New York, NY
This fun class is especially designed for chile-heads. Couples will collaborate to cook an international menu that hits every region of the hot-and-spicy world --- along with cooling, refreshing cocktails. Your menu includes: blistered shishito peppers grilled skirt steak with tomatillo-chile sauce Korean buldak ("fiery chicken") cooling cucumber salad poblano cornbread a cucumber cooler cocktail. Note: We serve wine in our classes. It...
New Orleans Cocktail Brunch
The Institute of Culinary Education @ Brookfield Place,, New York, NY
This soulful menu adapts some of New Orleans' greatest hits into brilliant, brunch-appropriate dishes --- the meal almost requires a jazz soundtrack to go with it. We'll invoke the spirit of the Big Easy as we make and eat: oysters Rockefeller eggs Hussarde bananas Foster pain perdu barbecue shrimp beignets cocktails including a Corpse Reviver No. 2 and a Cajun bloody mary. Note: We serve wine in our classes. It is against our...
$120
Essential Skills
The Institute of Culinary Education @ Brookfield Place,, New York, NY
For a flash course on all the basics you need to make a varied and impressive meal, look no further. With a professional chef, you'll gain the skills vital for moving through any simple menu with ease. You'll practice knife skills, roasting vegetables, cooking proteins with a pan sauce, vinaigrette and a simple fruit crisp. Then you'll use what you learned as you make a menu of: popovers sauteed chicken with classic pan...
$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
Winter Favorites at ICE
The Institute of Culinary Education @ Brookfield Place,, New York, NY
These memorable but easy-to-learn dishes bring winter to the fore, using some of our favorite recipes and ingredients. They'll be the hit of any meal during the cooler days, while still tasting fresh, bright, and ideal for the moment. Everything is seasonal, and everything is delicious! You'll make and then enjoy: creamy cauliflower soup roasted bone marrow with citrus gremolata and grilled ciabatta toast roasted root vegetable...
$120
Dinner in France
The Institute of Culinary Education @ Brookfield Place,, New York, NY
Today's best French cooking combines time-tested techniques with classic French ingredients in modern flavor combinations. We’ll put all of these principles into practice as we assemble a banquet par excellence, consisting of: oysters with champagne mignonette radishes with salt and cultured butter pan-seared duck breast with red wine sauce pommes aligot with crispy leeks sautéed carrots with quatre épices, honey and vinegar apple...
$125
The French Bistro
The Institute of Culinary Education @ Brookfield Place,, New York, NY
By the latter half of the 19th century, bistros were centers of social life in Paris, catering to great painters, writers, musicians, and other artists. The simple, down-to-earth food served at such bistros quickly became as celebrated as the eateries’ most famous patrons---and it's still celebrated in Paris and around the world today! You will make traditional dishes of that bygone era, such as: Steak Tartare Frisée Salad with...
$120
NOLA (New Orleans, LA): American Regional Favorites
The Institute of Culinary Education @ Brookfield Place,, 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
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. ...
$125
Spanish Surf and Turf
The Institute of Culinary Education @ Brookfield Place,, New York, NY
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 and grilled shrimp with Romesco sauce, all served with sangria. After a main course of pork marinated in pomegranate and a watercress salad, you’ll enjoy arroz...
$130
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