The Main Course - Summer 2017 - 17



Essential Skills

Knife Skills 1

Knowing how to use knives skillfully is the foundation of all cooking, and doesn't have to be scary
or frustrating. Many home and even professional cooks don't always wield a knife correctly,
however, which increases food preparation time and makes the process harder-and less safe-
than it should be. Simply put, good knives are the foundation of a well-equipped kitchen. This
class remedies all these basic issues: You will learn how to slice, dice, chop, and much more in
the safest and most efficient manner. This class will even guide you through the practice of keeping your knives sharp and handling them correctly.
$105 F 1 session
Monday, May 1, 6:30-9:30pm
or Friday, May 5, 6:30-9:30pm
or Saturday, May 6, 6-9pm
or Monday, May 8, 6:30-9:30pm
or Saturday, May 13, 10am-1pm
or Saturday, May 13, 2-5pm
or Tuesday, May 16, 6:30-9:30pm
or Sunday, May 21, 10am-1pm
or Monday, May 15, 6:30-9:30pm
or Monday, May 22, 6:30-9:30pm
or Wednesday, May 24, 6:30-9:30pm or Wednesday, May 31, 6:30-9:30pm
or Monday, June 5, 6:30-9:30pm
or Wednesday, June 7, 6:30-9:30pm
or Sunday, June 4, 6-9pm
or Saturday, June 10, 10am-1pm
or Monday, June 12, 6:30-9:30pm
or Friday, June 9, 6:30-9:30pm
or Saturday, June 17, 6:30-9:30pm
or Monday, June 19, 6:30-9:30pm
or Tuesday, June 13, 6:30-9:30pm
or Monday, June 26, 6:30-9:30pm
or Wednesday, June 28, 6:30-9:30pm
or Tuesday, June 20, 6:30-9:30pm
or Friday, June 30, 6:30-9:30pm
or Thursday, July 6, 10am-1pm
or Tuesday, July 11, 6:30-9:30pm
or Saturday, July 22, 2-5pm
or Saturday, July 29, 10am-1pm

or Saturday, July 8, 10am-1pm
or Saturday, July 15, 2-5pm
or Saturday, July 22, 6-9pm
or Saturday, July 29, 2-5pm

or Tuesday, August 1, 6:30-9:30pm
or Sunday, August 6, 10am-1pm
or Friday, August 11, 6:30-9:30pm
or Friday, August 18, 2-5pm

or Wednesday, August 2, 6:30-9:30pm or Friday, August 4, 6:30-9:30pm
or Monday, August 7, 6:30-9:30pm
or Thursday, August 10, 6:30-9:30pm
or Sunday, August 13, 10am-1pm
or Sunday, August 13, 2-5pm
or Sunday, August 27, 2-5pm

or Friday, September 1, 6:30-9:30pm
or Saturday, September 9, 10am-1pm
or Saturday, September 16, 6-9pm
or Monday, September 25, 6:30-9:30pm

or Tuesday, September 5, 6:30-9:30pm or Friday, September 8, 6:30-9:30pm
or Saturday, September 9, 2-5pm
or Monday, September 11, 6:30-9:30pm
or Sunday, September 17, 2-5pm
or Friday, September 22, 6:30-9:30pm
or Thursday, September 28, 6:30-9:30pm

or Saturday, July 8, 2-5pm
or Thursday, July 20, 6:30-9:30pm
or Monday, July 24, 6:30-9:30pm

Knife Skills 2: Butchery

Knowing how to use knives skillfully is critical for cooks, yet many people have never mastered
proper technique. Similarly, good knives form the foundation of a well-equipped kitchen, yet
even some accomplished home cooks don't know how to select and care for them. In Knife Skills
2, you will hone your fish and poultry fabrication skills. You will learn to properly debone a raw
chicken and fillet a flounder. You will see how to carve a roast chicken to perfection-and more.
Note that Knife Skills 1 is a recommended prerequisite.
$120 F 1 session
Saturday, June 24, 6-9pm
or Friday, July 21, 6:30-9:30pm
or Saturday, August 19, 2-5pm
or Monday, September 25, 6:30-9:30pm

Spectacular Summer Grilling
Melanie Underwood
Thursday, June 22, 6-10:30pm
$115 F 1 session

Grilling doesn't have to mean burgers and hot
dogs. In this class, Chef Melanie Underwood
will teach you to grill foods that will light up
any informal get-together, but that can also be
served at an elegant occasion. Dishes will
include: Corn and Tomato Soup; Grilled
Seafood Salad; Spicy Grilled Shrimp with
Avocado; Rib Eye Steaks with Potatoes and
Spicy Chile Butter; French Fries; Grilled
Radicchio Salad; Grilled Fruit; and Mango Ice.

Spring Fling
Daniel Stone
Sunday, May 21, 6-10:30pm
$120 F 1 session

Celebrate the bounty of spring and learn to
cook with the season's freshest produce,
including asparagus, ramps, morels, fava
beans, spring peas, baby artichokes,
fiddlehead ferns, rhubarb, softshell crab, and
spring lamb! With Chef Daniel Stone, you'll
cook a spectacular menu of: Sautéed
Fiddlehead Ferns with Garlic and Herbs; Garlic
Scape Cherry Tomato Pasta; Cavatappi Pasta
Primavera; Shaved Asparagus Salad with
Pickled Ramps, Fava Beans, Morels and
Pecorino; Roasted Baby Artichokes with Lemon
Aioli; Braised Spring Peas with Lettuce;
Softshell Crab Lettuce Wraps; Greek-Style
Roast Spring Leg of Lamb with Lemon Potatoes;
and Rhubarb Pretzel Crisp with Strawberry
Balsamic Gelato. Wash it all down with
Strawberry-Rhubarb Sangria.

The Grill-Meister
Daniel Stone
Sunday, June 18, 6-10:30pm
$115 F 1 session

Don't confuse grilling (direct high heat) with
barbecue (low and slow)! Thanks to Chef
Daniel Stone's techniques, tips, and recipes,
you will become a master of the backyard grill.
After a brief anatomy lesson, during which


you'll learn about appropriate cuts of meat for
the grill, a discussion of marinades and rubs,
and a demonstration on how to properly
prepare your grill so foods don't stick, you will
learn to make: Grilled Halloumi Cheese;
Tandoori-Spiced Chicken; Moroccan Kefta
Kebabs; Grilled Tuna Steaks with Soy-Ginger
Vinaigrette; Grilled Asparagus; Grilled Cactus
Salad; and Mexican Grilled Corn. Sides include
a great Coleslaw and Mashed Potato Salad, plus
two awesome desserts: Grilled Pineapple
"Foster" and Homemade Irish Cream
Marshmallows for Not-for-Scouts S'mores with
Irish Whiskey Ganache.

Kitchen Improv:
Cooking Without Recipes
Wai Hon Chu
Sunday, June 25, 6-10pm
$120 F 1 session

Put down that cookbook and follow your
instincts! By learning some basic culinary
principles and techniques, you'll unleash your
creativity and make dishes you never thought
possible. If you love to cook but hate following
recipes, join Chef Wai Chu for this eyeopening class, where you'll cook a meal
without using a single recipe, timer, or
measuring spoon! Our improvised dishes
include: Moroccan Lentil Soup; Hassle-Free
Roast Chicken with Pan Gravy; Beer-Braised
Lamb with Parsnips; Lemon Risotto with Fresh
Peas and Shrimp; Fingerling Potatoes with Figs
and Thyme; and Cream-and-Cookies Icebox

Whiskey for Dinner
Renee Marton
Friday, July 28, 6-10:30pm
$120 F 1 session
There's nothing like cooking with whiskey to
showcase its sweet, smoky, malty, and honeylike characteristics. Along with experienced
chef Renee Marton, you'll prepare: WhiskeyMarinated Skirt Steak; Soy, Sesame and
Whiskey Glazed Mahi-Mahi; Butternut Squash
Gnocchi with Shiitake Mushrooms and Whiskey
Cream sauce; Irish Soda Bread with WhiskeySea Salt Butter; Brussels Sprouts with MapleBacon-Whiskey Vinaigrette; Whiskey Chocolate
Cake with Whipped Cream, and to drink,

Tuesday, May 23, 6-10:30pm
or Thursday, JUne 8, 10am-2:30pm
or Sunday, June 18, 6-10:30pm
or Saturday, July 15, 10am-2:30pm
or Friday, August 11, 6-10:30pm
or Monday, August 21, 6-10;30pm
or Saturday, September 16, 10am-2:30pm
$120 F 1 session
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,
steaming, roasting vegetables, poaching eggs,
sauteing proteins, compound butter, rice
cookery, vinaigrette, and soufflés. Then you'll
use what you learned as you make a menu of:
Mussels Steamed in White Wine; Roasted
Mushrooms with Poached Egg and Asparagus;
Sautéed Strip Steak with Herb Butter; Rice
Pilaf; French-Style Spinach, Bacon, and

Mushroom Salad with Curry Vinaigrette; and
Chocolate Soufflé.

Essential Skills 2
Tuesday, May 2, 10am-2:30pm
or Friday, June 9, 10am-2:30pm
or Friday, July 7, 6-10:30pm
or Tuesday, August 29, 10am-2:30pm
or Thursday, September 7, 10am-2:30pm
or Sunday, September 10, 10am-2:30pm
$120 F 1 session
Learn techniques that will serve you for years,
whether you're making a casual dinner or a
gourmet multicourse meal! We'll cover techniques including poaching protein, sautéing,
pan-frying, making pan sauces, and cooking
risotto. Using your newly acquired skills, we'll
make and dine on a complete meal of: Risotto
with Wild Mushrooms; Poached Salmon with a
Dill-Lemon-Yogurt Sauce; Sautéed Chicken
with a Classic Pan Sauce; and Veal Milanese with
Arugula and Tomato.

Homesteading 101
Melanie Underwood
Saturday, August 5, 10am-2:30pm
$115 F 1 session
A great accompaniment can
transform a good dish to
great, or an okay dish to
outstanding! Chef Melanie
Underwood will teach you
her secrets to building this
all-condiment spread, made
totally from scratch. You'll be
the toast of all your friends as
they taste homemade
condiments including: Classic Ketchup;
Whole-Grain Mustard; Spicy Mustard; Sweet
Relish; Whiskey Barbecue Sauce; Hot Sauce;
Mayonnaise; Apple Butter; and Fig Jam.

Homemade Cheese
Melanie Underwood
Sunday, July 23, 10am-2:30pm
$115 F 1 session
We'll learn to make a fascinating, international
selection of cheeses from around the globe,
then use them to make a complete menu
showcasing all that cheesy goodness! Chef
Melanie Underwood will teach you to make
Kefir; Ricotta; Goat Cheese; and Paneer,
before using those cheeses in a meal featuring:
Goat Cheese Soufflé; Sautéed Broccoli Rabe
with Herbed Ricotta Toasts; Chilled Avocado
Soup; Saag Paneer; and Panna Cotta with Warm

Friday, June 2, 6:30-10:30pm
or Monday, July 10, 6:30-10:30pm
or Saturday, August 19, 6-10:30pm
or Wednesday, August 30, 6:30-10:30pm
or Tuesday, September 5, 6:30-10:30pm
or Sunday, October 1, 10am-2:30pm
$125 F 1 session
Fish butchering doesn't have to be
intimidating! Get this essential skill down to
a science as you learn the techniques to
fabricate a whole flat fish, a whole round fish,
and much more. You'll learn the cooking
methods most suitable to fish cookery, such
as en papillote, sautéing, and frying. Then
you'll use those techniques to make a feast of:
Sauteed Fillets of Flounder à la Meuniere;
Mediterranean Branzino Baked en Papillote;
Cornmeal-Breaded Flounder with Tartar
Sauce; and sides of Haricots Verts and Roasted
New Potatoes.

Tuesday, May 30, 6:30-10:30pm
or Monday, July 17, 6:30-10:30pm
or Tuesday, August 22, 10am-2pm
or Saturday, October 7, 10am-2pm
$120 F 1 session
The sauces you will learn to make in this class
are not just for special-occasion dishes you'll
prepare once a year. Relying on pantry
ingredients and reflecting the contemporary
cook's lifestyle, they are meant to easily take
a grilled meat or poached fish from simple to
superlative with a pan reduction, Beurre
Blanc, Pesto, or Crème Anglaise. You will
master these techniques by making Sautéed
Steak with Red Wine Reduction Sauce;
Poached Salmon with Beurre Blanc; Pasta with
Pesto; and Poached Pears with Vanilla Crème

Sunday, June 4, 6-10:30pm
or Saturday, July 8, 6-10:30pm
or Monday, August 7, 10am-2:30pm
or Friday, August 11, 6-10:30pm
or Friday, September 8, 10am-2:30pm
or Sunday, October 1, 6-10:30pm
$120 F 1 session
Sushi-making doesn't have to be limited to
the view from a seat at your local Japanese
restaurant. Bring the sushi bar home by

practicing your skills at preparing nigiri
(sashimi fish on top of thumb-size, compact
sushi rice), perfecting the texture of rice, and
learning the proper techniques to create a
stellar hand roll. Once you've gotten the
basics down, you will try your hand at Sushi
Rice; Maki and Futomaki rolls (both thin and
thick), Inside-Out Rolls; Sashimi; Nigiri;
Chirashidon (garnished rice bowl); Temaki
(hand roll); Miso Soup; and Edamame. You will
soon learn that sushi is something you too can

Saturday, June 17, 10am-2pm
or Friday, July 7, 6:30-10:30pm
or Saturday, July 22, 6-10pm
or Sunday, August 2, 10am-2pm
or Sunday, August 13, 10am-2pm
or Saturday, September 9, 6-10pm
$120 F 1 session
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: Bruschetta; T-Bone
Steaks; Shrimp Skewers; Chicken Sate; Grilled
Portobello Mushrooms; Grilled Assorted
Vegetables; and Grilled Caramelized

Thursday, July 6, 10am-2:30pm
or Friday, September 1, 6-10:30pm
$115 F 1 session
Once you master basic cooking techniques
like roasting, sautéing, and steaming, you can
cook perfect dishes every time. Rather than
recipes, this class focuses on the techniques
themselves, which you will learn and then
apply in a variety of dishes that include Perfect Roast Chicken, and Steamed Mussels with
Thai Curry. You will also master the techniques
for cooking green vegetables and sautéeing root
vegetables, and learn to make a simple, neverfail, crowd-pleasing dessert: Clafouti.

For more information, call 888.961.CHEF

Table of Contents for the Digital Edition of The Main Course - Summer 2017

Table of Contents
Program Overview
Frequently Asked Questions
Culinary Arts Program
Pastry & Baking Arts Program
Culinary Management Program
Hospitality Management Program
Alumni News
Bread Baking
Cake Decorating; School News
Demonstrations; First Fridays
Classes with Michael Laiskonis
Classes in Food Media
Professional Development
Alumni & Student Profiles
Program Overview
Basics; Knife Skills
Techniques of Cooking
American; Meat & Steakhouse
Fish & Seafood
Surf & Turf; ICE on Location
Italian; French
ICE Pro Series
Asian; Latin
The Essential Cuisines
Foreign Flavors; Local & Seasonal
Healthful & Vegetarian; Gluten-Free
International Trips
Couples’ Cooking
Family & Teen
Techniques of Pastry & Baking
Cake Decorating; Pastry & Baking
Cake Baking & Decorating
Chocolate; Bread
Gluten-Free Baking
Private Cooking Parties
Cocktails, Spirits & Beer; Mixology
Walking Tours
The Main Course - Summer 2017 - Cover1
The Main Course - Summer 2017 - Table of Contents
The Main Course - Summer 2017 - 3
The Main Course - Summer 2017 - Program Overview
The Main Course - Summer 2017 - Frequently Asked Questions
The Main Course - Summer 2017 - Culinary Arts Program
The Main Course - Summer 2017 - Pastry & Baking Arts Program
The Main Course - Summer 2017 - Culinary Management Program
The Main Course - Summer 2017 - Alumni News
The Main Course - Summer 2017 - Bread Baking
The Main Course - Summer 2017 - Cake Decorating; School News
The Main Course - Summer 2017 - Demonstrations; First Fridays
The Main Course - Summer 2017 - Classes with Michael Laiskonis
The Main Course - Summer 2017 - Professional Development
The Main Course - Summer 2017 - Alumni & Student Profiles
The Main Course - Summer 2017 - Program Overview
The Main Course - Summer 2017 - Basics; Knife Skills
The Main Course - Summer 2017 - Techniques of Cooking
The Main Course - Summer 2017 - 19
The Main Course - Summer 2017 - American; Meat & Steakhouse
The Main Course - Summer 2017 - Sauces
The Main Course - Summer 2017 - Fish & Seafood
The Main Course - Summer 2017 - Surf & Turf; ICE on Location
The Main Course - Summer 2017 - Italian; French
The Main Course - Summer 2017 - ICE Pro Series
The Main Course - Summer 2017 - Asian; Latin
The Main Course - Summer 2017 - The Essential Cuisines
The Main Course - Summer 2017 - Foreign Flavors; Local & Seasonal
The Main Course - Summer 2017 - Entertaining
The Main Course - Summer 2017 - Healthful & Vegetarian; Gluten-Free
The Main Course - Summer 2017 - International Trips
The Main Course - Summer 2017 - Couples’ Cooking
The Main Course - Summer 2017 - Family & Teen
The Main Course - Summer 2017 - Techniques of Pastry & Baking
The Main Course - Summer 2017 - Cake Decorating; Pastry & Baking
The Main Course - Summer 2017 - Cake Baking & Decorating
The Main Course - Summer 2017 - Chocolate; Bread
The Main Course - Summer 2017 - Gluten-Free Baking
The Main Course - Summer 2017 - Private Cooking Parties
The Main Course - Summer 2017 - Wine
The Main Course - Summer 2017 - Cocktails, Spirits & Beer; Mixology
The Main Course - Summer 2017 - Calendar
The Main Course - Summer 2017 - 43
The Main Course - Summer 2017 - Walking Tours