The Main Course - Summer 2017 - 20

20

SCHOOL OF RECREATIONAL COOKING
Cast-Iron Cooking

ICE
STEAKHOUSE
Great New York Steakhouse
Sunday, May 7, 6-10:30pm
or Friday, May 26, 6-10:30pm
or Friday, June 9, 6-10:30pm
or Saturday, June 24, 6-10:30pm
or Sunday, July 9, 6-10:30pm
or Friday, August 4, 6-10:30pm
or Saturday, August 19, 6-10:30pm
or Friday, September 1, 6-10:30pm
or Sunday, September 10, 6-10:30pm
or Saturday, September 16, 6-10:30pm
$130 F 1 session
New York City has some of the most famous
steakhouses in the country. These classic
establishments are known for hefty portions,
distinctive homey atmospheres, and a
trademark cuisine that has been pleasing
diners for decades. Spend an evening learning
the techniques and recipes you need to
replicate your favorite steakhouse experience
at home. You'll make and enjoy Classic Shrimp
Cocktail; Clams Casino; Grilled New York Strip
with Beurre Maître d'; Filet Mignon au Poivre
with Cognac Cream Sauce; Grilled Center-Cut
Pork Chops with Bourbon-Mustard Glaze;
Caesar Salad; Leaf Spinach with Cream Sauce;
Whipped Truffled Potatoes; and Almond Bread
Pudding with Brandy Sauce; and a Classic
Martini.

Great New York Steakhouse II
Sunday, May 14, 6-10:30pm
or Friday, May 19, 6-10:30pm
or Saturday, June 10, 6-10:30pm
or Friday, July 7, 6-10:30pm
or Thursday, July 20, 6-10:30pm
or Saturday, August 12, 6-10:30pm
or Friday, August 25, 6-10:30pm
or Saturday, September 23, 6-10:30pm
$130 F 1 session
If you can't get enough of the wonderful
steaks, salads, and sides at Gotham's top eateries, join us for this follow-up to one of our
most popular classes, The Great New York
Steakhouse. In this iteration, we expand upon
the classic dishes served at the most celebrated
chophouses in this gastronomic city. On your
menu: Fried Calamari; Homemade Caprese
Salad with Handmade Mozzarella; Spinach,
Mushroom, and Bacon Salad with Warm Shallot
Vinaigrette; Grilled Porterhouse Steak; Hanger
Steak with Horseradish Sauce; Hand-Cut Fries;
Grilled Asparagus with Never-Fail Hollandaise;
Mini New York Cheesecakes with Berry Coulis;
and a classic Manhattan cocktail.

The Tuscan Steakhouse
Saturday, May 6, 6-10:30pm
or Friday, May 26, 6-10:30pm
or Saturday, July 15, 6-10:30pm
or Thursday, August 24, 6-10:30pm
or Wednesday, August 30, 6-10:30pm
or Friday, September 22, 6-10:30pm
$130 F 1 session
Bold, natural flavors dominate the steak
tradition of Italy, and you'll learn to prepare
two versions-Florentina and Pizzaiola. You'll
also make the classic accompaniments to these
dishes, a trio of great starters and one fabulous
dessert. On the menu: Bistecca alla Fiorentina
(classic grilled porterhouse flavored with olive
oil, lemon, and garlic); Bistecca Pizzaiola
(seared strip steak garnished with tomato
sauce);
Sausage-Stuffed
Mushrooms;
Bruschetta with Oven-Roasted Tomatoes;

AMERICAN
Bourbon and Grits
Sandy Murzin
Friday, June 16, 6:30-10:30pm
$115 F 1 session

Join Chef Sandy Murzin for a modern take on
classic Southern food. We'll start with hors d'
oeuvres of Deviled Eggs with Fried Capers and
Lemon with Deep Fried Bacon, served with a
selection and discussion of Bourbon cocktails.
Then we'll move on to Wild Mushroom Grits and
Barbecue Shrimp, served with Crispy Roasted
Okra and Quick-Cooking Collard Greens. For
dessert, we'll make and enjoy Bananas Foster
Pots de Crème and Spiced Peanut Brittle.

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Grilled Shrimp with Rosemary; Tuscan Bean
Purée with Sage; Sautéed Spinach with Pine
Nuts and Raisins; Risotto Toscano; and
Tiramisu.

The Bacon Steakhouse
Sunday, May 7, 6-10:30pm
or Friday, June 9, 6-10:30pm
or Saturday, July 8, 6-10:30pm
or Friday, August 11, 6-10:30pm
or Sunday, August 26, 6-10:30pm
$130 F 1 session
What's better than a classic steakhouse
menu-except for one with more bacon? All of
these mouthwatering dishes have one goal in
mind: utter deliciousness! You'll create a feast
of: Grilled Bacon; Tuna Tartare on Wonton
Crisps; Roasted Beet, Arugula, Goat Cheese,
and Bacon Salad; Grilled Rib Eye; Grilled
Shrimp with Bacon Butter; Bacon-Burger
Sliders; Brussels Sprouts and Pancetta; Mac and
Cheese; and Brownie Sundae with Candied
Bacon.

The French Steakhouse
Sunday, May 14, 6-10:30pm
or Friday, June 2, 6-10:30pm
or Saturday, July 8, 6-10:30pm
or Friday, August 4, 6-10:30pm
or Saturday, September 16, 6-10:30pm
or Sunday, August 27, 6-10:30pm
$130 F 1 session
Good wines and simple but elegant fare are
hallmarks of the French brasserie tradition,
and steak is a favorite order. You'll learn
preparations and terminology for the most
popular French cuts, and how they differ from
their American counterparts. You'll also make
the sauces, sides, and starters that complete
the French steak experience. The menu
includes: Onglet Béarnaise (hanger steak with
tarragon sauce); Steak au Poivre (steak with
peppercorn sauce); Côte d'Agneau Grillée à la
Provençal (grilled lamb chops with Provençal
rub); Huîtres Mignonette (oysters with shallotvinegar sauce); Frisée aux Lardons (curly endive
salad with Roquefort and bacon); Pommes Anna
(sliced potato cake); Haricots Verts (French
green beans); and Profiteroles (cream puffs with
ice cream and chocolate sauce).

The Whiskey Steakhouse
Friday, May 19, 6-10:30pm
or Saturday, June 17, 6-10:30pm
or Friday, July 7, 6-10:30pm
or Thursday, August 3, 6-10:30pm
or Saturday, September 9, 6-10:30pm
$130 F 1 session
Bold whiskey and hearty steakhouse dishes
make the perfect couple! We'll make a meal
that puts whiskey to use in every possible
incarnation, including: Ricotta Toast with
Bourbon-Bacon Jam; Fried Oysters; New York
Strip Steak with a Compound Whiskey Butter;
Grilled Porterhouse Steak with MushroomWhiskey Sauce; Roasted Whiskey-Ginger
Salmon; Whiskey Glazed Carrots; Hash
Browns; Grilled Radicchio with Balsamic Glaze
and Blue Cheese; and Mini Bourbon and Pecan
Tarts, all washed down with a Whiskey Sour!

The Texan Steakhouse
Saturday, June 10, 6-10:30pm
or Friday, July 14, 6-10:30pm
or Sunday, August 13, 6-10:30pm

All-American
Hot and Spicy Favorites
Saturday, May 13, 6-10:30pm
or Friday, July 28, 6-10:30pm
$115 F 1 session

America loves spicy food, as the hot dishes
found in all corners of the country easily and
deliciously demonstrate. In this class, you will
make some of those regional favorites, along
with a few treats that defy state boundaries,
with a menu that includes Spicy Chicken Wings
with Celery Sticks and Blue Cheese Dressing
(Buffalo, NY); Jalapeño Poppers; Andouille
Sausage Gumbo (Louisiana); Green Chile
Cheeseburgers (New Mexico); Bowl of Red
(competition chili, tomatoes and beans on the
side, Texas); Elizabeth Karmel's Ancho Chile
Cherry Brownies; Red Snapper Cocktail (aka the
Bloody Mary, St. Regis Hotel, New York, NY);
and a tall, cold beer.

James Briscione
Saturday, July 8, 10am-2pm
$115 F 1 session

or Saturday, September 23, 6-10:30pm
$130 F 1 session
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:
Rajas Dip and Spicy Guacamole with
Homemade Tortilla Chips; Grilled Skirt Steak
with Tomatillo-Serrano Chile Sauce; Texas-Style
Grilled Porterhouse with Cabernet Peppercorn
Sauce; Chicken-Fried Steak with Gravy; Buttermilk Mashed Potatoes; Jalapeno Creamed
Corn; Bourbon Pecan Bread Pudding with
Caramel Sauce; and Texan Martinis.

South American Steakhouse
Saturday, June 17, 6-10:30pm
or Saturday, July 15, 6-10:30pm
or Friday, August 11, 6-10:30pm
$130 F 1 session
From the churrascarias of Brazil to the openair fires of the Argentine Pampa, South
America has a rich grilling tradition that
makes use of quality raw ingredients, since the
meat is usually simply marinated in oil before
grilling. It is then served with sauces or a
drizzle of lemon juice. Other meat
preparations include sausages and
empanadas. Fish and seafood begin many a
meal, in the guise of ceviche or escabeche. In
this class, you will make some of the
representative dishes of the South American
steakhouse, particularly Brazilian and
Argentine preparations such as: Ceviche Mixto
(seafood ceviche, served over lettuce and tortilla
chips); Empanadas de Carne (beef turnovers);
Linguiça con Arroz Brasileiro (grilled pork
sausage with Brazilian rice); Churrasco con
Chimichurri (grilled steak served with
chimichurri sauce); Milanesas (breaded beef
cutlets drizzled with lemon juice); Couve
Estufado con Ajo (braised kale with garlic); Yuca
Frita (fried yuca); Alfajores (dulce de leche
sandwich cookies); and Caipirinhas.

Signature Dishes from
Classic American Steakhouses
Sunday, June 25, 6-10:30pm
or Friday, July 14, 6-10:30pm
or Saturday, August 12, 6-10:30pm
$130 F 1 session
Of all the steakhouses found throughout the
United States, a rare few have become famous
for dishes that are instantly recognizable as
theirs. From sides to the meat itself to
decadent desserts, these signature dishes are
why we visit those steakhouses above all
others. In this class, take a whirlwind tour of
some favorites, going from New York to Los
Angeles in just a few hours as you prepare:
Tomato and Vidalia Onion Salad with
Steakhouse Sauce Dressing (Peter Luger,
Brooklyn); Chopped Salad with Hearts of Palm,
Artichoke Hearts, and Blue Cheese (Morton's,
Chicago); Crab Cakes (Ruth's Chris, New
Orleans); Skirt Steak With Red Wine Mojo and
Orange Salsa (Chef Allen Susser, Chef Allen's,
Aventura, Florida); Hobo Steak (Chasen's, Los
Angeles); German-Style Hash Brown Potatoes
(Peter Luger, Brooklyn); Mushrooms and
Onions (Morton's, Chicago); and Decadent
Chocolate Mousse Cake.

Cooking for Your
Summer House
Melanie Underwood
Friday, June 16, 6:30-10:30pm
$115 F 1 session

Cooking for a group of summer guests-
whether at home, on your deck, or, yes, at your
summer house-can be exciting and simple,
while still leaving time to socialize with your
guests! These recipes from ICE Chef Melanie
Underwood are perfect for cooking for large or
small groups-and the best part is, all of them
can be made ahead of time. We'll make a
delightful summer spread of: Chilled Corn
Soup; Spicy Melon Soup; Sriracha Glazed
Chicken; Perfect Flank Steak; Tomato Salad with
Balsamic Vinaigrette; Freekeh Salad with Figs
and Citrus; Summer Vegetable Gratin;
Raspberry and Mascarpone Tart; Watermelon
Floats; and Gin and Rosewater Punch.

An ancient and complete cooking tool, castiron skillets are new again. Now ICE Director
of Culinary Development James Briscione will
show you how to best use these durable and
valuable pans to create an entire high-heat,
high-flavor meal! Using cast-iron skillets for
baking, stewing, searing, and more, you'll make
an excellent supper of: Biscuits and Gravy;
Seared Tuna Carpaccio; Tomato and Okra Stew;
Roast Duck, Charred Onions, and Green Peach
Relish; and for dessert, Summer Cobbler.

Down East Cookin':
Maine Summer Vacation
Daniel Stone
Sunday, July 30, 6-10:30pm
$120 F 1 session

It is no secret to those who vacation in Maine
that the state's cuisine is some of the best on
the East Coast, thanks in large part to the
abundance of lobster and blueberries. ICE Chef
Daniel Stone will teach you how to make some
of his favorite dishes-and most likely yours
too! The menu includes: Catch-of-the-Day Fish
Chowdah; Steamers (softshell long-neck clams)
with Drawn Butter; Lobster Pie (lobster meat in
a sherry-cream sauce topped with buttery Ritz
cracker crumbs); a classic Down East Lobster
Roll; Summer Corn Pudding; Seafood Shack
Slaw; Maine Wild Blueberry Crisp; Whoopee
Pies; and Grapenut Custard Pudding.

Backyard Barbecue
Cara Tannenbaum
Monday, August 14, 6-10:30pm
$115 F 1 session

It's time to dust off your barbecue, scrub down
the grill, and get some fresh recipes for a
successful summer! Join ICE Chef Cara
Tannenbaum and learn the secrets of the
perfect spice rubs, punchy marinades, and rich
BBQ sauces that will give your dishes the
maximum flavor at your next backyard
barbecue. You will make and enjoy a feast of:
Chile-Rubbed Shrimp Salad with Corn and Black
Beans; Spice-Crusted Chicken with Mango
Chutney; Kansas City-Style Spare Ribs;
Skewered Swordfish with Fresh Bay and Lemon;
Flank Steak Salad with Basil, Mint, and Lime;
Tandoori-Style Boneless Leg of Lamb; and
Grilled Pizza with Summer Salad.

MEAT + POULTRY
Burgers & Bourbon
Chad Pagano
Tuesday, August 22, 6-10pm
$120 F 1 session
What better way to indulge in
burgers than by pairing them
perfectly with bourbon-based
beverages? With Chef Chad
Pagano, you'll construct a
series of mouthwatering
burgers, including: Maple
Onion Bacon Burger (with
smoked bacon and maple onion
jam); American Burger (with
homemade ketchup and hot sauce);
Mushroom Burger (with a sautéed blend of
cremini, shiitake, and oyster mushrooms); and
Chicken Burger (with whipped goat cheese and
fig jam). You'll also make sides including HandCut French Fries with Gravy, Bacon, and
Cheddar Cheese Sauce; Beer-Battered Onion
Rings; Homemade Pickles; and Crunchy Red
Cabbage Slaw. When the meal is ready, we'll wash
it down with drinks we've made ourselves,
including Classic Old-Fashioned, Boulevardier,
Whiskey Sour, and Bourbon Milkshake.

A World of Fried Chicken
Daniel Stone
Sunday, August 27, 6-10:30pm
$115 F1 session
Chicken dinner is always a winner! But there's
much more to fried chicken than the American
kind-and so many spins you can put on it.
Chef Daniel Stone will take you on a worldwide
tour of all the tasty variations on this American
staple, with different batters, a range of cooking
techniques, and wildly varying flavors. You'll
make and then devour: Chicken Kiev (Russia);
Chicken Chicharron with Arroz con Gandules
(Caribbean); Spicy Korean Fried Chicken Wings;
General Tso's Chicken (Chinese-American);
Southern Fried Chicken with Waffles (American
South); Buffalo Chicken Wings with Celery
Sticks and Blue Cheese Dressing (Buffalo, New
York); and Ramen Coleslaw.


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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
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