The Main Course - Summer 2017 - 24



An Italian-American Feast:
Sunday in Brooklyn
Friday, May 19, 6-10:30pm
or Sunday, July 30, 10am-2:30pm
or Sunday, October 1, 10am-2:30pm
$115 F 1 session

On Sundays in Italian neighborhoods like
Bensonhurst, Brooklyn, families gather for
hearty dinners of Italian-American favorites.
You will enjoy the preparation of a generous
Sunday dinner with all the trimmings,
including: Pasta with Meatballs, Braciole, and
Sausage in Neapolitan 'Gravy'; Veal Parmigiana;
Handmade Cannelloni; Chicken Cacciatore;
Broccoli Salad; and Biscuit
Tortoni (almond cream).

Summer in Southern Italy
Daniel Rosati
Wednesday, June 21, 6-10pm
$115 F 1 session

Enjoy some of the less commonly
seen dishes of Southern Italy,
with its fresh and ingredientcentric cuisine. Chef Daniel
Rosati, who owns his own
cooking school in Italy, teaches
you how to bring new flavors to
your Italian repertoire with a
meal of: Sicilian Caponata Stuffed
Tomatoes, Fresh Mozzarella &
Basil Oil; Linguine with Zucchini &
Clams, Capri-Style; Pollo alla Fumarola (IstrianStyle Chicken with Tomatoes, Potatoes & Herbs);
Sardinian Braised Greens with Pecorino Sardo
Cheese; and Torta Caprese (Almond & Chocolate
Cake from Capri with Macerated Berries).

Small Italian Bites
Daniel Rosati
Tuesday, August 8, 10am-2pm
$115 F 1 session

On a warm summer night, Italians gather
before dinner for aperitivo hour. While many
bars offer your standard potato chips, nuts, and
olives, it has become more common for
Campari cocktails to be accompanied by far
more substantial snacks. For this evening, Chef
Daniel Rosati teaches as you prepare an array
of bite-size bursts of flavor to savor, including:
Gnocco Fritto (airy dough fritters with salumi
and cheese); Suppli alla Romana (mozzarellafilled rice balls); Peperoni Imbottiti (sweet cherry
peppers stuffed 3 ways); Calzoncini (miniature
calzones with ham and cheese); Polpettini di
Vitello (miniature veal meatballs with lemon and
caper sauce); Fiori di Zucchini Fritti (stuffed fried
zucchini blossoms); and Fichi al Forno (roasted
prosciutto-wrapped fresh figs stuffed with

Festa Italiano:
An Italian Holiday
Daniel Rosati
Friday, August 25, 6-10pm
$115 F 1 session

Every year, during a warm weekend in the
middle of August, Italians celebrate summer
with a festive national holiday called.
Thousands of people flock to mountain, lake,
and seaside resorts to relax, cool down, and
enjoy time with friends and family. Food is, of
course, an essential part of this delicious
tradition. Join Chef Daniel Rosati, who owns
the cooking school La Villa Cucina in Italy, as
we recreate our own "Festa" right here in NYC!
On your dinner menu: Caramelized Onion
Crostini with Tuscan Pecorino; Grilled Pork
Tenderloins with Marinated Roasted Peppers;
Umbrian Summer Farro Salad; Country-Style
Green Bean Salad with Tomatoes, Mozzarella,
and Basil; and for dessert, Grilled Peaches with
Almond Mascarpone Mousse.

The French Country Kitchen
Monday, May 15, 6-10:30pm
or Sunday, July 16, 10am-2:30pm
$115 F 1 session
This course will introduce you to some of the
classic simple dishes of the French countryside.
These traditional recipes are easy to prepare,
rely on the freshest garden ingredients, and are
always delicious. The evening will encompass
the following: Vegetable Soup with Pistou (basil,
garlic, cheese, and olive oil); Gratin Parmentier
(country beef pie with potato crust); Quiche
Lorraine; Blanquette de Veau (classic veal stew);
Miniature Sausage and Onion Pies; Reine de
Saba (chocolate cake); and Chocolate Mousse
served with Chantilly Cream.

Modern French
Friday, May 19, 6:30-10:30pm
or Saturday, July 22, 6-10pm
or Sunday, August 13, 6-10pm
or Friday, September 1, 6:30-10:30pm
$120 F 1 session
Today's best French cooking combines
time-tested techniques with classic French
ingredients in modern flavor combinations.
We'll put all of these principles into practice as
we assemble a banquet par excellence,
consisting of: Oysters with Champagne
Mignonette; Caramelized Onion and Gruyere
Tarts; Frisee with Smoked Duck Breast and
Grapefruit; Chicken Thighs with Chestnut
Stuffing; Warm Lentil Salad; Pommes Aligot
with Crispy Leeks; Roasted Radishes with
Tarragon Butter; and a Grapefruit French 75.

Favorite Classic
French Bistro Dishes
Sunday, June 4, 6-10:30pm
or Wednesday, August 23, 10am-2:30pm
or Friday, October 6, 6-10:30pm
$115 F 1 session
By the latter half of the 19th century, bistros
were centers of social life in Paris, where they
catered to great-and near-great-painters and
writers. The simple, down-to-earth food served
at such bistros quickly became as celebrated as
the eateries' most famous patrons. You will
make traditional dishes of that bygone era,
such as Soupe à l'Oignon (onion soup); Coquilles
St-Jacques Parisienne (scallops in cream sauce);
Choucroute Garnie; Noisettes de Porc aux
Pruneaux (braised pork with plums); Pommes
Dauphine (baked scalloped potatoes); Tartes aux
Framboises (fresh raspberry tarts); and Mousse
au Chocolat (chocolate mousse).

Summer in Provence
Daniel Rosati
Thursday, July 27, 10am-2pm
$115 F 1 session
With its cobalt blue skies, bright yellow
sunflowers, and rows of fragrant lavender, the
landscape in this southwestern region of
France is unparalleled. In this course led by
Chef Daniel Rosati, you'll escape to a new land
by savoring both classic and lesser-known
dishes found in Provençal cuisine: Croutons
with Caramelized Leeks, Goat Cheese, and
Herbs; June Vegetable Pistou; Provençal
Herb-Rubbed Grilled Lamb Steaks with Roasted
Garlic Sauce; Salt Roasted Potatoes; Tarragon
Green Bean Salad; and Cherry Almond Tart.

Foods from
the Markets of Paris
Wai Hon Chu
Sunday, August 13, 10am-2pm
$115 F 1 session
Parisians flock to open-air neighborhood
markets not only to buy fresh produce, meats,
and cheeses, but also to taste many of the
delectable foods sold from street vendors. From
simple crêpes and sandwiches to all types of
regional fare, these vendors cook up a storm to
satisfy hungry market crowds. Join chef and
cookbook author Wai Chu for this hands-on
workshop, and learn how to recreate popular
street eats found at some of Paris' most bustling
markets, including: Mussels Marnière and
Frites; Parisian Roast Chicken; RotisserieDripped Potatoes; Chickpea Socca Stuffed with
Greens, Olives, and Cheese; Basque-Style Market
Paella; Lamb and Prune Tagine with Vegetables
and Couscous; and Apple Cake.

A Tour of Provence
Herve Riou
Monday, September 11, 6-10pm
$120 F 1 session
Capture the earthy, rustic
flavors of southeast France
with this delightful meal. Led
by Chef Hervé Riou, a
longtime French cuisine
ambassador, you'll learn to
techniques, and tastes of
Provence, transporting you
straight to the Rhône Valley. It
doesn't get more authentic than this! We'll
make and enjoy: Provencal Soupe au Pistou
Provencal (vegetable soup with a pesto-type
(eggplant caviar); Bourride Setoise (classic
Mediterranean fish stew); Petits Farcis de
Legumes et Veau (vegetables filled with rice,
sausage, and tomatoes); Poulet Roti a l'Ail Rose
(chicken with pink garlic); Daube de Boeuf
Provencal (complex beef stew with orange peel);
Tian de Legumes d'ete des Garrigues (gratin
baked in an earthenware casserole); Clafoutis
aux Cerises (baked cherry flan); and Pain
d'Epices (gingerbread made with honey).

Signature Dishes from Ristorante Morini
Tuesday, June 13, 6-10pm
Arthur Lee, Lauren DeSteno, and Laura Sansone
$125 F 1 session
Learn some of the secrets of Chef Michael White's venerated Ristorante
Morini, the Upper East Side standard when it comes to traditional and
modern regional Italian specialties, including homemade pastas and
seasonal produce. Kitchen operations are led by Executive Chef Arthur
Lee, Chef Lauren DeSteno (Corporate Executive Chef, Altamarea Group),
and Pastry Chef Laura Sansone. They'll work with you to make Morini classics including:
Burrata (creamy mozzarella with cara cara orange); Garganelli (quill pasta with ragù bolognese);
Tortelli (Maine lobster ravioli with cuttlefish and crustacean stew); and for dessert, White
Chocolate Semifreddo with Seasonal Fruit.


Pasta 101
or Saturday, May 13, 6-10:30pm
or Thursday, May 25, 6-10:30pm
or Friday, June 9, 10am-2:30pm
or Sunday, June 18, 10am-2:30pm
or Friday, June 23, 6-10:30pm
or Sunday, July 9, 10am-2:30pm
or Sunday, July 16, 6-10:30pm
or Saturday, July 22, 6-10:30pm
or Tuesday, July 25, 6-10:30pm
or Saturday, July 29, 10am-2:30pm
or Sunday, August 6, 6-10:30pm
or Saturday, August 12, 10am-2:30pm
or Friday, August 18, 6-10:30pm
or Saturday, August 26, 10am-2:30pm
or Friday, September 1, 6-10:30pm
or Saturday, September 9, 6-10:30pm
or Friday, September 15, 10am-2:30pm
or Sunday, October 1, 6-10:30pm
$115 F 1 session

Learn to cook both fresh and dried pasta, as well
as an array of sauces to complement each. You
will make fresh pasta dough by hand, in a
standing mixer, and in a food processor, then roll,
cut, and fill it. On the menu: Spaghetti

Carbonara (spaghetti with egg, cheese, and
bacon); Orecchiette ("little ear" pasta) with
Broccoli Rabe and Spicy Sausage; Pappardelle
(wide ribbon pasta) with Wild Mushroom Ragu;
Ricotta-Filled Ravioli; Cannelloni (baked pasta
with veal and bechamel sauce); and other
simple sauces including Puttanesca (spicy
tomato sauce with olives, capers, and
anchovies); Cacio e Pepe (pecorino cheese and
black pepper); and Pesto Genovese (basil sauce
with cheese and pine nuts).

Fresh Pasta Workshop
Saturday, June 3, 10am-2:30pm
or Friday, July 7, 10am-2:30pm
or Friday, August 11, 6-10:30pm
or Saturday, September 23, 6-10:30pm
$115 F 1 session

As a follow-up to Pasta 101, this class continues
to expand your knowledge and techniques in
preparing dishes using dried and fresh pasta
doughs. Over the course of the evening, you will
learn to create more intricate pastas, such as:

Pastas with Simple Sauces; Fresh Spinach
Lasagne with Bolognese Sauce; Gnocchi with
Gorgonzola Sauce; and Tortellini in Cream
Sauce with Prosciutto and Peas.

Lost Arts Handmade Pasta
Daniel Rosati
Friday, June 2, 10am-2pm
$115 F 1 session
It's convenient to have a variety of pasta at
your fingertips, but it's much more satisfying
when your own hands have crafted the dough!
You will explore the antique methods of the
fine art of pasta making, as Chef Daniel Rosati
helps you prepare a menu of: Corzetti
Stampati (Embossed Hand-Stamped Pasta
Coins with Herb Sauce); Maccheroni alla
Chitarra ("Guitar String" Spaghetti with Rich
Meat Sauce); Fregola (Sardinian Couscous with
Lobster Sauce); Cappelletti Messicani (BottleCap-Shaped Pasta "Sombreros" with Chickpea
Sauce); and Turtei cu la Cua (Piacenza-Style
Tortelli Stuffed with Ricotta and Swiss Chard,
with Tuscan Tomato Sauce).

Southern Italian Pasta
Robert Ramsey
Monday, September 18, 6:30-9:30pm
$115 F 1 session
Naples, Puglia, and Calabria are known
throughout the world for their rich olive oils,
hand-pulled mozzarella, succulent tomato
sauce, and spicy chilis. It's a cuisine of bold
flavor but simple preparations, perfect for a
easy weeknight meal. In this class with Chef
Robert Ramsey of famed Brooklyn Italian
restaurant Bar Corvo, we'll focus on the
region's traditional dry pastas, while
preparing sauces that are both flavorful and
easy to recreate at home. Dishes include
Spaghetti Vongole; Pasta Puttanesca; Rigatoni
with Roasted Cauliflower and Pancetta; Cacio e
Pepe; and Fregola with Sausage, Chilis, and
Eggplant. We'll serve it all with traditional
Mozzarella in Carrozza (fried cheese
sandwiches); Tomato Salad; and a glass of wine!

Fresh Whole-Wheat, Squid-Ink, and Tomato

Friday, May 5, 6-10:30pm or Saturday, May 20, 6-10:30pm
or Thursday, June 15, 6-10:30pm or Friday, June 23, 6-10:30pm
or Friday, July 7, 6-10:30pm or Thursday, July 13, 6-10:30pm
or Saturday, July 22, 6-10:30pm or Sunday, July 30, 10am-2:30pm
or Saturday, August 5, 10am-2:30pm or Sunday, August 13, 6-10:30pm
or Sunday, August 20, 16-10:30pm or Saturday, August 26, 6-10:30pm
or Saturday, September 9, 6-10:30pm or Friday, September 15, 6-10:30pm
or Sunday, October 1, 10am-2:30pm or Friday, October 6, 6-10:30pm
$115 F 1 session

Whether you like your pizza with a thick or a thin crust, with tons of sauce
or no tomato at all, this class will give you a repertoire that includes just about everyone's favorite.
You'll start by learning to make doughs for both thick- and thin-crusted pizzas, and while the doughs
are rising, prepare various toppings. You'll learn best baking techniques and work hands-on to make
the following pizzas: Traditional Pizza Margherita (tomatoes, basil, and mozzarella); Pizza Bianca

(ricotta, mozzarella, Parmigiano Reggiano, and Gorgonzola); Roasted Pepper and Goat Cheese Pizza
with Spicy Garlic Oil; Portobello Pizza with Balsamic Vinegar; Pancetta and Cheese Pizza Topped
with Arugula and Tomato Salad; Prosciutto and Ricotta Calzone; Southern Italian Homestyle Pizza;
Roman Potato Pizza; Sfinciuni (the original Sicilian pizza); Barese Pizza (caramelized onions,
anchovies, and olives); and Focaccia.

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