The Main Course - Summer 2017 - 23

23

ICE ON LOCATION
ICE on Location: Butter Midtown
Saturday, July 15, 12-3pm
$135 F 1 session
Since its original 2002 incarnation in NoHo, Manhattan, Butter has been at the forefront of
seasonal, greenmarket-based New American cooking. Still helmed by executive chef and Food
Network star Alex Guarnaschelli, the restaurant has taken on fresh life in its new location, Butter
Midtown. Located in the heart of Midtown Manhattan, the stunning, nature-based design creates
a warm space, with a menu featuring fresh, vibrant American dishes, guided by the sure hand of
Chef de Cuisine (and ICE alum) Michael Jenkins. Your on-location trip features a tour of the
restaurant, a cooking demonstration, and a three-course lunch with a glass of wine. This class
meets at 12pm at Butter Midtown, 70 W. 45th St. (between Fifth and Sixth avenues).

ICE on Location: Vaucluse
Tuesday, June 20, 11am-2pm
$135 F 1 session
Vaucluse is the newest in Chef Michael White's family of restaurants,
and the first of his to embrace traditional French cuisine that's both
classic and approachable. With its impeccable food, provocative drinks, and a spirited, tasteful,
setting, you'll get a behind-the-scenes tour of this innovative restaurant, overseen by Altamarea
Group's Corporate Executive Chef Lauren DeSteno, and featuring Vaucluse Chef de Cuisine Remy
Forgues. Your on-location trip features a restaurant tour, a cooking demonstration, and a threecourse lunch with a glass of wine. This class meets at 11am at Vaucluse, 100 E. 63rd St. (at Park Ave).

SURF&TURF
Asian Favorites Surf and Turf
Friday, May 5, 6-10:30pm
$125 F 1 session
Roll up your sleeves to learn how to roll
Japanese Sushi Maki Rolls (tuna, crab, and
vegetable), Vietnamese Summer Rolls with
shrimp, and that American creation, Fortune
Cookies. This survey of the most popular
Asian dishes from the land and sea will also
include: Thai Beef Salad; Pad Thai; Malaysian
Chicken Rendang Curry; Chinese Scallion
Pancakes; Stir-Fried Long Beans; and Chinese
Barbecued Pork. Once everything is ready,
you'll sit down for a buffet-style feast
accompanied by Asian beer and sake.

Big Easy Surf and Turf
Sunday, May 7, 6-10:30pm
or Friday, July 14, 6-10:30pm
$125 F 1 session
From oysters and crawfish to andouille and
chicken, New Orleans cooks know how to
accentuate their ingredients so they sing. For
this flavor-forward evening, we draw
inspiration from the tables of some of the best
restaurants in the Big Easy. You will make:
Central Grocery's Muffuletta Sandwich;
Casamento's Oyster Po'Boy, Cajun Jambalaya,
Mr. B's BBQ Shrimp, Fried Green Tomatoes;
Brennan's Bananas Foster; Café du Monde's
Beignets; and Pat O'Brien's Hurricane.

Cuban Surf and Turf
Thursday, May 11, 6-10:30pm
or Friday, July 21, 6-10:30pm
or Saturday, August 12, 6-10:30pm
or Sunday, August 20, 6-10:30pm
or Friday, September 8, 6-10:30pm
$125 F 1 session
The flavorful cuisine of Cuba reflects the
country's Spanish, African, and Caribbean
influences. From cooling ceviche to hearty
ropa vieja, these influences manifest
themselves in an array of seafood and meat
preparations, not to mention unforgettable
side dishes, that will make you wonder why
you didn't cook Cuban sooner. You will make:
Ropa Vieja (shredded flank steak in tomato
sauce); Pescado Enchilado (sea bass in sofrito);
Picadillo a la Habanera (ground beef with
alcaparrado); Frijoles Negros (black beans
Cuban-style); Yellow Rice; Yuca al Mojo (yuca
in garlic sauce); Tostones (savory fried
plantains); Avocado-Pimento Salad; Flan
(caramel custard); and Mojitos.

All-American Surf and Turf
Friday, May 12, 6-10:30pm
or Friday, August 18, 6-10:30pm
$125 F 1 session
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: Spicy Creole
Shrimp Rémoulade; Chesapeake Bay Crab
Cakes; Iceberg Lettuce Wedge with Iowa
Maytag Blue Cheese and Bacon; New York Strip
Steak with Onion Rings; Southern-Style

Smothered Pork Chops; Broccoli-Cauliflower
Gratin; and Key Lime Pie. You will enjoy these
dishes with top-shelf Margaritas.

Spanish Surf and Turf
Saturday, May 13, 6-10:30pm
or Wednesday, August 16, 6-10:30pm
or Saturday, October 7, 6-10:30pm
$125 F 1 session
Paella, one of Spain's most well-known dishes,
is a perfect showcase for the delicious meats
and seafood that make this country a soughtafter culinary destination. But the pleasures
of the Spanish table do not stop there. This
class will help you discover new favorites,
including: Stuffed Piquillo Peppers, Gambas al
Ajillo (shrimp sautéed in garlic), Jamon
Serrano, and Olives; Spanish Cheese; Paella
Valenciana (paella with shrimp, chicken, and
chorizo); Albondigas (beef meatballs in a spicy
almond sauce); Spanish Tortilla (egg and potato
omelet); Crema Catalan (Spanish custard); and
Sangria.

Italian Surf and Turf
Friday, June 2, 6-10:30pm
or Saturday, August 5, 6-10:30pm
or Sunday, September 17, 6-10:30pm
$125 F 1 session
From carpaccio and Bolognese to fritto misto
and brodetto, Italy offers a seemingly endless
selection of dishes that celebrate land and
water. The country's thousands of miles of
coastline, lakes, and rivers, prized cow breeds,
and world-class salumi tradition result in
meat- and seafood-centric dishes that can be
rustic, sophisticated, and anything in
between. In this class, you will cover
specialties from all corners of Italy, making
dishes such as Arancini (risotto balls); Fritto
Misto (assortment of fried fish and seafood);
Zuppa di Pesce (fish soup); Ragu alla Bolognese
with Handmade Tagliatelle; Cotoletta alla
Milanese (breaded veal cutlets); Grilled Treviso
Radicchio; Focaccia; and Blood Orange Panna
Cotta. A Campari & Soda will awaken your
appetite.

French Surf and Turf
Friday, July 21, 6-10:30pm
or Friday, September 8, 6-10:30pm
$125 F 1 session
Bordered by both the Mediterranean and the
Atlantic, with snow-capped peaks and lush
green valleys, France's diverse geography
offers the best ingredients from the land and
sea. You'll get a taste of the best of all those
regions in this class. For your Francophile
meal, you will prepare and enjoy: Steak Frites
(Sautéed Steak with Hand-Cut French Fries);
Quick Cassoulet (Braised White Beans with
Duck Confit and Sausage from Toulouse);
Bouillabaisse (Seafood Soup from Marseille);
Escargots à la Bourguignonne; Paillettes (Puff
Pastry Cheese Straws); Frisée Salad with
Shallot-Bacon Vinaigrette; and Tarte Tatin
(Upside-Down Apple Tart from Maxim's Paris).
We will also prepare the signature cocktail of
Harry's New York Bar in Paris, the French 75.

For more information, call 888.961.CHEF


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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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