The Main Course - Summer 2017 - 19

19

TECHNIQUES AND FLAVORS OF SPANISH COOKING
Over the last decade, Spanish cuisine has come to the forefront as culinary stars,
like brothers Albert and Ferran Adrià (El Bulli) and Juan Mari Arzak (Restaurant
Arzak), lead the charge in modernist cuisine. But Iberian cooking has always been
one worthy of examination. In this series, you will learn the essence of Spanish
cuisine-and more-by identifying key ingredients, techniques, and dishes from
the diverse regions that make up this country's rich gastronomy. This course
consists of three 4.5-hour classes.

COURSE SCHEDULE
$360

F 3 sessions

COURSE MEETS

START DAY

1 day/week

Thu

START DATE

6/15

TIME

ALL DATES IN COURSE

6-10:30pm 6/15 * 6/22 * 6/29

LESSON 1: TAPAS

LESSON 2: TRADITIONAL SPANISH COOKING

LESSON 3: CONTEMPORARY SPANISH COOKING

You'll be introduced to Spanish ingredients including jamon,

You'll learn classic regional dishes, paella cookery, and mar y monta
(sea and land) cookery. On the menu: Cod Cheek Pil Pil with Slow

You'll learn contemporary twists on old-school dishes as you explore
how Spanish cooking today has become an integral part of the
culinary scene. On the menu: Raw Oysters with Gazpacho

chorizo, Spanish cheeses; salt- and vinegar-cured anchovies; and
marinated olives-and learn to make Aioli. On the menu: Pintxos
(cold tapas served on a toothpick and warm tapas on a stick);
Montaditos (tapas served on a slice of bread); Bocitas (small
mouthfuls of layered ingredients); Gazpacho; Tortilla Espanol
(potato and egg omelet); Patatas Bravas; Croquetas; Stuffed Piquillo
Peppers; and more.

Poached Bacalao (Basque); Tuna Conserva Marmitako (Basque);
Quail with Prunes and Rioja Wine (Rioja); Chicken and Shrimp
Suquet (Cataluna); Squid Ink Paella with Cuttlefish (Valencia);
Fideos with Clams (Cataluna); Cava Sangria with Brandy and
Oranges (Andalucia); and more.

Mignonette; Paella Croquetas with Lobster Aioli; Salt and Vinegar
Potato Chip Tortilla; Salt Cod Paté with Black Olive Powder; Razor
Clams on the Half Shell with Chicken Cracklings; Oloroso Old
Fashioned with Pickled Cherries; and more.

TECHNIQUES OF FISH & SHELLFISH
In this extensive introduction to fish and shellfish cooking, you will learn
about purchasing, boning, filleting and curing as well as breading, saltcrusting, matching sauces to seafood, and using raw fish in dishes like
ceviche. You will apply these techniques by making an array of tempting
international seafood recipes. This course consists of three 4.5-hour
classes.

LESSON 1: FLAT FISH
*
*
*
*

Cornmeal Flounder with Spicy Corn Salsa
Sesame-Crusted Halibut with Indonesian Soy Sauce
Sautéed Fillets of Flounder à la Meuniere
Greek-Style Baked Flounder with Tomato Coulis

LESSON 2: ROUND FISH
*
*
*
*
*

Cedar-Plank Salmon with Cucumber-Ginger Vinaigrette
Ginger-Marinated Grilled Tuna Steaks
Red Snapper Baked en Papillote with Lime Beurre Blanc
Salt-Crusted Fish with Lemon & Olive Oil
Sautéed Red Snapper in a White Wine Pan Sauce

LESSON 3: SHELLFISH

TECHNIQUES OF HEALTHFUL COOKING
Great eating doesn't have to come with an expanding waistline. We're not talking diet, calorie counting, or complete
deprivation of the things that make a meal enjoyable. Rather, modification is the key word here! On Day 1, you will
explore the use of herbs and spices to make sure that every dish delivers full flavor. Day 2 will be spent learning light
dishes that you can make at the beginning, or after a long day, for easy everyday dining. On Day 3, you will prepare a
festive meal designed to entertain friends and family without ever compromising your light cooking choices. This
course consists of three 4.5-hour classes.

LESSON 1: HERBS, SPICES & FLAVORS
*
*
*
*
*

Oven-Roasted Tomatoes with Chickpeas * Eggplant Dip
* Sautéed Tofu with Guava Juice Glaze
Tamarind Shrimp
* Lemon-Basil Sorbet
Quinoa Herb Salad
Roast Pork Tenderloin Rubbed with Ancho Chili & Spice
White Cabbage Salad with Creamy Poppy Seed Dressing

LESSON 2: EVERYDAY COOKING
*
*
*
*
*

* Cornmeal-Crusted Flounder
Carrot and Squash Soup
* Oven-Crisp Eggplant Parmigano
Turkey Meatloaf
* Ginger-Sweet Potato Puree
Roasted Split Chicken
* Roasted Red Peppers
Kale Chips
Vanilla Panna Cotta with Macerated Berries

LESSON 3: DISHES FOR ENTERTAINING
*
*
*
*

* Port Wine-Soaked Figs Stuffed with Gorgonzola
White Bean & Roasted Garlic Dip
* Ginger-Marinated Tuna Steaks
Farotto
Zucchini Stuffed with Herbed Goat Cheese
Seared Duck Breasts with Green Olives & Balsamic Vinegar

* New England Clam Chowder
* Fried Calamari with Quick Tomato Sauce
* Crab Cakes with Remoulade

COURSE SCHEDULE
$350

F 3 sessions

COURSE MEETS

START DAY

START DATE

TIME

consecutive days
1 day/week
1 day/week
1 day/week

Tue
Sun
Mon
Sat

7/24
5/7
6/5
9/16

10am-2:30pm
10am-2:30pm
6-10:30pm
10am-2:30pm

$350 F 3 sessions

ALL DATES IN COURSE

7/24 * 7/25 * 7/26
5/7 * 5/8 * 5/9
6/5 * 6/12 * 6/19
9/16 * 9/23 * 9/20

ICE BOOT CAMP:
COOKING ESSENTIALS
For the serious food enthusiast! ICE Boot Camps give you the opportunity to
learn how to cook like the pros. This five-day Boot Camp focuses on classic
cooking techniques, giving you the foundations to make you a better cook. You'll
put your new skills into practice immediately by cooking impressive dishes featuring salmon, steak, lamb, chicken, veal, squab, vegetables, and much more,
with each day centered around one of the primary cooking methods. You'll finish
this eye-opening week armed with skills that make you a force to be reckoned
with in the kitchen!

DAY 1: SAUTÉ
* Sautéed Loins of Lamb with Pan Sauce
* Sautéed Spinach

COURSE SCHEDULE

* Shrimp Dumplings
* Scallop Ceviche
* Lobster Rolls

* Sautéed Tranche of Salmon with Salsa Verde
* Sautéed Chicken Breast with Pan Sauce

DAY 2: MOIST-HEAT COOKING (BLANCHING & STEAMING)

COURSE MEETS

START DAY

START DATE

TIME

1 day/week
1 day/week
1 day/week

Wed
Tue
Sun

5/3
8/1
10/15

6-10:30pm
6-10:30pm
10am-2:30pm

ALL DATES IN COURSE

5/3 * 5/10 * 5/17
8/1 * 8/8 * 8/15
10/15 * 10/22 * 10/29

SIZZLING SAVINGS UP TO 50% OFF
Offer ends July 1, 2017

* Papillote of Salmon
* Blanched Asparagus

* Steamed Chinese Black Bass
* Mussels Steamed in White Wine

DAY 3: GRILLING
* Grilled Chimichurri Flank Steak
* Grilled Shrimp Brochette
* Grilled Zucchini, Bell Peppers, Eggplant, and Mushrooms
* Grilled Pork Chops with Roasted Poblano

DAY 4: BRAISING
* Braised Lamb Shanks with Juniper
* Braised Moroccan Monkfish Osso Bucco

* Braised Leeks, Endive, and Fennel
* Braised Chicken Thighs with Mushrooms

DAY 5: ROASTING TECHNIQUES

Get an additional 15% off of your existing ICE
discount of 35%

* Roasted Veal Tenderloin with Mushroom Cream Sauce
* Roasted Stuffed Squab with Porcini-Truffle Butter

To take advantage of this exclusive offer from All-Clad's
Commercial Program, email chefs@groupeseb.com
and mention ICE17 for additional details.

COURSE SCHEDULE

* Roasted Pan Squash
* Curry Roasted Cauliflower

$650 F 5 sessions

COURSE MEETS

START DAY

START DATE

consecutive days
consecutive days

Mon
Mon

7/10
8/14

TIME

10am-2:30pm
6-10:30pm

ALL DATES IN COURSE

7/10 * 7/11 * 7/12 * 7/13 * 7/14
8/14 * 8/15 * 8/16 * 8/17 * 8/18

All-Clad Metalcrafters chefs@groupeseb.com shop.allcladchefs.com

For more information, call 888.961.CHEF


http://recreational.ice.edu/Courses/Detail/14573?utm_source=summer2017mcnxtbook&utm_medium=&utm_campaign=nxtbook_maincourse&utm_content=summer2017maincourse http://recreational.ice.edu/Courses/Detail/970?utm_source=summer2017mcnxtbook&utm_medium=&utm_campaign=nxtbook_maincourse&utm_content=summer2017maincourse http://recreational.ice.edu/Courses/Detail/776?utm_source=summer2017mcnxtbook&utm_medium=&utm_campaign=nxtbook_maincourse&utm_content=summer2017maincourse http://recreational.ice.edu/Courses/Detail/12576?utm_source=summer2017mcnxtbook&utm_medium=&utm_campaign=nxtbook_maincourse&utm_content=summer2017maincourse http://shop.allcladchefs.com

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
CAPS@ICE
Classes with Michael Laiskonis
Classes in Food Media
Professional Development
Alumni & Student Profiles
Program Overview
Basics; Knife Skills
Techniques of Cooking
American; Meat & Steakhouse
Sauces
Fish & Seafood
Surf & Turf; ICE on Location
Italian; French
ICE Pro Series
Asian; Latin
The Essential Cuisines
Foreign Flavors; Local & Seasonal
Entertaining
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
Wine
Cocktails, Spirits & Beer; Mixology
Calendar
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
http://www.nxtbookMEDIA.com