The Main Course - Summer 2017 - 22




Crustacean Celebration
Daniel Stone
Sunday, July 9, 6-10:30pm
$120 F 1 session

If it lives in the sea and has an exoskeleton, it's
on the menu! Chef Daniel Stone will teach you
to make Creole Crawfish Étouffée; Jumbo
Grilled Mediterranean Prawns; Softshell Crab
Po'boys; Campechana (Mexican seafood cocktail
with shrimp and lobster); Chirashi-don
(Japanese sushi rice bowl topped with crab,
shrimp, cucumber and avocado garnished with
wasabi and ginger); and, for a bright finish,
Tangy Asian Slaw and Lemon Meringue Pie.

Seafood 101
Friday, May 12, 10am-2pm
or Friday, June 9, 6:30-10:30pm
or Sunday, June 11, 6-10pm
or Thursday, June 22, 10am-2pm
or Friday, July 7, 10am-2pm
or Monday, July 31, 6:30-10:30pm
or Saturday, August 19, 10am-2pm
or Friday, September 1, 10am-2pm
or Sunday, September 24, 6-10pm
or Saturday, October 7, 10am-2pm
$125 F 1 session
As you learn to make some of the most justly
famous seafood dishes in the world, you'll also
learn seafood cooking techniques that you'll
return to again and again. Whether you're
working with shellfish, assembling lobster rolls, or
making perfect sauces for your fish, you'll create a
memorable meal for everyone to enjoy! We'll
make and then dine on: Grilled Shrimp on
Rosemary Skewers; Tuna Tartare on Wonton
Crisps; Fried Calamari; Lobster Roll; Sautéed Skate
a la Grenobloise (brown butter, capers, lemon,
parsley) with Herb Roasted Potatoes and Haricot
Verts; and Pan-Seared Salmon with a Dijon Beurre
Blanc over Wilted Spinach and Blistered Cherry

Demystifying Fish
Einav Gefen
Saturday, June 3, 10am-2pm
$125 F 1 session

When looking for variety in your daily meals,
fish can be surprisingly easy to feature in a
fantastically global meal that will please
everyone at the table. Join ICE alumna and
Chef Einav Gefen to learn how to make simple,
tasty fish dishes inspired by cuisines from
around the world. On your menu: Fish Tacos;
Miso and Ginger Roasted Salmon with
Forbidden Black Rice; Moroccan Red Snapper
Tagine; Sesame-Crusted Tuna with Mango Salsa;
Halibut Veracruz; and Black-Tea-Steamed Sea
Bass with Sautéed Rice Noodles.

Seafood Classics
Sandy Murzin
Tuesday, June 6, 6:30-10:30pm
$120 F 1 session
Explore the best hits from the sea, inspired by
world cuisines! From lobster to oysters, we'll cover
a wide range of seafood and seafood cooking
techniques. With Chef Sandy Murzin, we'll make
and dine on an ocean-centric meal of: Fresh
Squid-Ink Pasta with Squid and Clams; Lobster
Bisque; Scallop Ceviche; Oysters Rockefeller;
Steamed Mussels with Thai Coconut-Curry Broth;
and Classic North Carolina Shrimp and Grits.

Simple and Savory Fish
Marge Perry
Thursday, June 15, 10am-3pm
or Monday, July 24, 6-10:30pm
$120 F 1 session

Fish is inherently fast-cooking and healthy-
perfectly suited for a quick midweek meal or a
feast with friends. Yet many home cooks lack
self-assurance when it comes to making fish. In
just one class, you will learn to buy, store, and
cook seafood with confidence and finesse. Join
Marge Perry to learn how to cook salmon with a
golden, crisp crust, a moist, tender inside, and a
savory topping (Tuscan Salmon); glaze scallops
to sweet, tender perfection (Hoisin Glazed
Scallops); braise catfish in a riot of flavor
(Spanish Catfish); blacken swordfish; and serve
an outstanding Short-Cut Paella-all of which
you can do at home in under a half-hour.

Lobster Rolls & Rosé
Daniel Stone
Friday, June 23, 6-10:30pm
or Sunday, August 20, 6-10:30pm
$125 F 1 session

Nothing says summer like pure, fresh lobster
rolls-and few drinks wash it down like a
bright, crisp Rosé. Chef Daniel Stone guides
you through the essential techniques and
flavors of the lobster roll, along with
appropriate sides and paired wines. Your menu
will include: Classic Maine Lobster Salad Roll;
Connecticut Lobster Roll (warm lobster with
drawn butter); Seafood Shack Coleslaw; Grilled
Corn on the Cob; Quick Dill Pickles; Homemade
Potato Chips; and Whoopie Pies. Enjoy your
complete meal at the end of class with a glass of

Summer Seafood on the Grill
Daniel Rosati
Monday, July 17, 6-10pm
$120 F 1 session

Biting into fresh-caught seafood, just off the
grill with a squeeze of lemon, is summer at its
best. In this class, Chef Daniel Rosati will lead
you through a complete seafood grilling menu,
perfect for a party or a simple dinner. You will
make Tuscan Seafood Crostini; Frozen
Gazpacho with Grilled Shrimp; Spanish-Style
Monkfish Kebabs; Herb-Crusted Salmon with
Zesty California Avocado Salsa; Classic Chopped
Summer Salad with Buttermilk Herb Dressing;
and Strawberry Rhubarb Tarts.

Superfast Fish
Marge Perry
Monday, August 7, 6-10:30pm
$120 F 1 session

Learn quick, simple ways to
cook so many types of fish and
seafood for every night of the
week! With syndicated food
columnist Marge Perry, you'll
learn techniques and flavor
combinations that keep fish
moist, sweet, and tender-
resulting in dishes your whole
family will love. Easily expand
your weeknight repertoire to include: Linguine
in Clam Sauce; Orange Teriyaki Salmon; Shrimp
with Mango and Lime; Spice-Rubbed Tuna with
Remoulade; Swordfish with Balsamic Wine
Sauce; and Fusion Fish Tacos.

Easy Cooking: Fish
Stefanie Paganini
Saturday, August 12, 10am-2pm
$115 F 1 session

A Food Network food stylist,
food columnist, and TV host,
Chef Stefanie Paganini makes
cooking seafood for maximum
flavor a pleasure to learn.
Together, you'll create a
remarkable feast for a
fantastic dinner, including:
Grilled Lemon Shrimp Salad;
Maple Roasted Cedar Plank
Salmon with Cherry Sauce; Bacon-Wrapped
Scallops with a Mustard Glaze; Lobster Risotto;
Parmesan-Crusted Haddock with Pasta Aglio
Oilo; and Lemon Squares.

Summer Dishes from the Market
Michel Jenkins
Sunday, July 30, 6-10pm
$125 F 1 session
With Butter's Chef de Cuisine, Michael Jenkins (an ICE alum), you'll learn
how to make some of the most memorable dishes from the classic New
American restaurant Butter. He'll take you on a tour of summer's freshest
ingredients as you cook and dine on: Yellow Wax Bean Salad with Smoked
Marcona Almonds, Rocoto Chilis, and Pickled Garlic Scapes; Crispy
Flatbread and Bitter Green Salad with Red Dandelion and Charred Puntarelle; Roasted Carrot
Agnolotti with Brown Butter; and Pan-Seared Tilefish with Sauteed Fava Greens.

The Spice Companion
Lior Lev Sercarz
Monday, August 28, 6-10pm
$135 F 1 session

Under Chef Lior's guidance, students will create their
own unique spice blend and cook a custom dish based
on their blend's standout pairings and properties. In
the process, you'll open up a world of brand-new
flavors by learning to make your own original spice
blends, using simple but profound techniques to enhance every dish. Lior
Lev Sercarz is the chef, spice blender, and owner of La Boite, a destination biscuit, spice, and
gift shop in NYC's Hell's Kitchen. Featured in "Saveur," "Bon Appetit," the "New York Times,"
"Food & Wine" magazine, and more, he was sous chef for Chef Daniel Boulud at Daniel, and
wrote the cookbook "The Art of Blending." Everyone will receive of copy of Lior's book, "The
Spice Companion," focusing on 102 spices and covering all aspects of spices, from sourcing to

Simple Italian Dishes
Wednesday, July 5, 10am-2pm
or Friday, September 22, 6:30-10:30pm
or Saturday, October 7, 10am-2pm
$115 F 1 session

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: Tomato-Basil Bruschetta; Mozzarella in Carrozza; Parmesan-Pecorino Risotto;
Frittura di Pesce; Sautéed Sea Bass with Caper Butter; Cotoletta alla Milanese (fried bone-in
cutlet); Sausage and Pepper Sauce for Pasta; and Tiramisu.

Seafood from
the Mediterranean
Sabrina Sexton
Tuesday, September 12, 6-10pm
$125 F 1 session

Former Gramercy Tavern Chef Sabrina Sexton
knows how to bring out the very best in fresh
seafood. As you make these diverse dishes from
the areas surrounding the Mediterranean, your
palate will be awakened to the ways French,
Italian, Greek, and other cuisines can stimulate
the senses! Your feast from the sea includes:
Grilled Octopus with Warm Potato, Tomato, and
Olive Salad; Chermoula Marinated Bass with
Olives and Preserved Lemon; Whole Fish Baked
in Salt with Salsa Verde; Bouillabaisse; Grilled
Sardines with Lemon, Herb, and Caper Salad;
and Swordfish Salmoriglio.


More Summer Seafood
on the Grill

Introduction to Asian Seafood
Wai Hon Chu
Friday, August 25, 6-10:30pm
$120 F 1 session
Extraordinary fish and seafood dishes can be
found throughout East and Southeast Asia.
From nourishing soups and stews to fragrant
curries and stir-fries, you'll discover exciting
new ways to cook and enjoy a wide array of
seafood. Chef Wai Chu will show you how to
make these exceptional fish and shellfish
recipes with an Asian flair, including Burmese
Fish Soup with Turmeric, Lemongrass, and
Herbs; Korean Seafood Pancakes; Cantonese
Fish and Tofu "Clay Pot" Casserole; Stir-Fried
Monkfish with Basil and Peanuts; Japanese-Style
Seafood Curry; and Anchovy Fried Rice.

Renee Marton
Monday, August 7, 6:30-10:30pm
$115 F 1 session

Turmeric is in the same family
as ginger, and is equally full of
healthful properties-perfect
for incorporating into our
daily meals, whether in fresh
or dried form. We'll make a
meal that takes advantage of
the best cultural uses of
turmeric, with recipes like:
Yellow Fish Curry (Indonesia);
Chicken & Walnut Stew (Iran); Coconut Curry
Shrimp (Caribbean); Rice and Lentils with
Crispy Onions; Chickpea Fried Potatoes;
Lemony Cauliflower; and Spinach, Red Pepper,
and Turmeric Frittata. For dessert, we'll make a
fantastic Semolina Turmeric Cake, and drink
Papaya, Mango, Turmeric, and Dark Rum

Umami: Building Flavor Profiles

Daniel Rosati
Friday, August 18, 6-10pm
$120 F 1 session

This summer, why not go beyond standard
BBQ and put crab, shrimp, mussels, and other
seafood delicacies on the grill? Chef Daniel
Rosati has assembled more recipes that will
forever change your summer menus, including:
Belgian Beer Steamed Mussels with Herbs;
Fire-Roasted Crab-Stuffed Tomatoes; Summer
Grilled Bread Salad with Shrimp; Tuscan
Calamari and Potato Salad; Portuguese
Cataplana with Chorizo, Cockles, and Prawns;
and Meringue Parfaits with Roasted Berries.

The Golden Seasoning

Peter Berley
Monday, September 11, 6-10pm
$120 F 1 session

Spice Up Your Life!
Cooking with Ancient Spices
for Modern Health
Jennifer Abadi
Thursday, June 22, 10am-2pm
$115 F 1 session

Do you read about the extraordinary health
properties of various spices and herbs, but
simply don't know how, when, or what to cook
with them? Join Chef Jennifer Abadi, to learn
delicious and enjoyable ways to incorporate
ancient ingredients into your daily diet while
adding amazing flavor, such as turmeric,
fenugreek, coriander, cumin, paprika, za'atar,
mint, ginger, and cinnamon. Together, we'll
cook and feast on a fragrant feast of: Ground
Walnut Spread with Spinach and Coriander;
Garlicky Chickpea Soup with Cumin; Mini
Potato Fritters served with Coconut Milk
Chutney; Savory Tomato, Pepper, and Egg Stew
with White Beans and Za'atar; Garlic Carrots
with Sweet and Hot Paprika; Basmati Rice with
Tomatoes; Mixed Fruit and Vegetable Salad with
Chile-Tamarind Dressing; and Black Tea with
Ground Ginger, Cardamom, and Cinnamon.

Often referred to as the fifth
taste, umami is a distinct
flavor that makes every dish
stand out. However, it takes
superior technique to achieve
properly. Let Chef Peter
Berley show you how to
brown, roast, glaze, and flavor
every ingredient in order to
create the most umami-rich
plates possible. By the end of this class, you'll
be able to transform simple components into
complex and transcendent dishes. You will
prepare and enjoy: Miso Cured Braised Duck
Legs; Roasted Sweet Potatoes with Maple-Brown
Butter; Spaetzle with Dark Roasted Chicken
Stock; Mushroom Barley Soup with Roasted
Mushroom Stock; Soba Noodles in a Kombu
Dashi with Shiitake and Smoked Bonita; Grilled
Steak with Olive Tapenade; Parmesan Rind
Broth with Poached Eggs, Fresh Herbs, and
Caramelized Garlic; and Lobster-and-ShrimpShell Broth for Seafood Risotto.

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