The Main Course - Summer 2017 - 26



Potatoes; Sweet-and-Sour Ceviche; and Salmon
Ceviche with Tomato and Scallion.

The Seven Moles of Oaxaca:
A Two-Day Workshop
Daniel Stone
Mon-Tue, June 26-27, 6-10:30pm
$225 F 2 sessions

Tacos and Tequila
Monday, May 8, 6-10pm
or Friday, May 26, 6-10pm
or Friday, June 9, 6-10pm
or Saturday, June 24, 6-10pm
or Thursday, June 29, 6:30-10:30pm
or Saturday, July 22, 6-10pm
or Friday, July 28, 6:30-10:30pm
or Saturday, August 5, 6-10pm
or Wednesday, August 23, 6:30-10:30pm
or Friday, August 25, 6:30-10:30pm
or Saturday, September 9, 6-10pm
or Friday, September 22, 6:30-10:30pm
or Saturday, October 7, 6-10pm
$120 F 1 session

It's a celebration of all things Mexican! We'll
cover Mexico's greatest dishes and drinks, as
well as a few with a twist-from carnes to
churros. We'll make and then dine on: Classic
Guacamole; Ceviche; Macho Nachos with
Chorizo; Baja Fish Tacos; Carnitas Tacos; Grilled
Skirt Steak Tacos; Elotes (Grilled Mexican Corn);
and Churros. Our cocktails will include a
Margarita; Paloma; and Mezcal Cocktel de Oro.

Spanish Food & Wine Pairings
Anthony Sasso
Thursday, May 4, 6-10:30pm
$125 F 1 session

Spanish food and wine are two of
that country's most beloved
accomplishments. Anthony Sasso
of Casa Mono-regarded as one
of the country's best Spanish
restaurants, and owner of one of
the finest all-Spanish wine lists in
the world-has created a sixcourse menu of exquisite regional
food, which will be paired with
impeccably produced wines. While learning
about Spain's cultural past, present, and future,
you will make: Razor Clams with Jamon
Serrano Vinaigrette; Cod Cheek Pil Pil; Mixed
Shellfish Mariscada with Black Bomba Rice;
Chicken and Monkfish Suquet with Romesco;
Braised Oxtail with Fabada Beans; and Valdeon
Blue Cheese Cake with Chocolate Fig Sauce.

Paella 101
Melanie Cecilio
Tuesday, June 6, 10am-2:30pm
$120 F 1 session

Paella is an impressive, versatile
dish that's always a great choice
for a party. Though it sounds
intimidating, it's surprisingly easy
to pull off once you understand
the fundamental techniques. In
this class with Chef Melanie
Cecilio, you will make paella and
other traditional rice dishes of
Spain by learning the techniques,
types of rice, the pan, the importance of stock,
and more. On the menu: Traditional Paella
Valenciana (rabbit, chicken, fava beans, snails,
and saffron); Arroz a la Marinera (shrimp, crab,
and mussels); Arroz con Negre (cuttlefish inksimmered rice with squid); and Arroz al Horno
(baked with smoked pork chops, morcilla
sausage, chickpeas, and garlic in an earthenware
pot). You will also sip Sangria and sample
Idiazabal Cheese with Membrillo before we get
the paella party started!

The Art of Ceviche-
Plus a Great Mojito
Melanie Underwood
Wednesday, June 14, 6-10:30pm
or Saturday, July 15, 6-10:30pm
$120 F 1 session

If you've enjoyed great ceviche when dining out,
but been intimidated by the idea of making it at
home, this is the class for you. ICE Chef Melanie
Underwood has brought together a selection of
fabulous ceviches using various seafood and flavor
palettes that translate perfectly to home cooking.
In addition to learning how to mix an outstanding
Mojito, you'll make and enjoy: Fluke Ceviche with
Cilantro; Spicy Shrimp; Asian Tuna Ceviche;
Shrimp, Scallop, and Crab with Habanero and
Avocado; Shrimp and Scallop Ceviche with

Oaxaca, in southern Mexico, is one of the
country's top culinary destinations. It's known
for its seven moles-none of which resemble
the familiar Mole Poblano from Puebla. In this
two-day workshop, Chef Daniel Stone will
teach you the secrets behind these moles so
that you can make them at home whenever the
need arises. On Day One, you will prepare the
base for the seven classic moles of Oaxaca from
scratch, toasting and grinding chiles, spices,
and aromatic ingredients to make Mole Amarillo (yellow), Mole Coloradito (brick red), Mole
Negro (black), Mole Rojo (red), Mole Verde
(green), Chichilo ("burnt"), and Manchamanteles (fruit-based "tablecloth stainer" mole). Each
features a combination of carefully layered flavors. On Day Two, you will use those handmade
moles to make delicious traditional Enmoladas;
Tamales; and a variety of chicken, turkey, and
pork main dishes. Both evenings will end with a
classic Mexican meal, with dishes that include
Campechana (Mexican seafood cocktail); Sopa
Azteca (a pre-Columbian chicken-based soup);
Ensalada de Nopales (cactus salad), Queso Fundido (hot melted cheese dip); Chilaquiles (tortilla, chile, and tomato stir-fry); and a variety of
Bebidas (Mexican refreshments).

The Korean Steakhouse
Wai Hon Chu
Saturday, July 29, 6-10pm
$130 F 1 session
When we think of Korean food, sizzling meats, spicy stews, and pungent
aromas immediately come to mind. Join Chef Wai Chu as he kicks down
the doors to your favorite Korean BBQ joints to show you how to prepare
some of their most sought-after dishes. You'll feast on Steamed Buns with
Gochujang-Glazed Pork Belly and Pickles; Grilled Marinated Short Ribs
(Kalbi); Kimchi-Bulgogi Fries; Braised Short Ribs with Chestnuts and Daikon; Chile-Rubbed
Shishito Peppers; Buckwheat Noodle Salad with Pine Nut Dressing; Steamed Korean Pears with
Ginger and Honey; and Watermelon Soju Cocktails.

Gluten-Free Tapas

Asian Dumplings and Sushi

Michelle Tampakis
Monday, October 2, 6-10pm
$115 F 1 session

Saturday, May 20, 6-10pm
or Wednesday, June 7, 6:30-10:30pm
or Friday, June 23, 6:30-10:30pm
or Saturday, July 29, 6-10pm
or Friday, August 4, 6:30-10:30pm
or Monday, August 28, 10am-2pm
or Sunday, September 17, 6-10pm
$120 F 1 session
Learn how to make the best sushi rolls,
wontons, and other hits from throughout
Asia-all hands-on! We'll also create perfect
dipping sauces, master sushi-rolling
techniques, and much more. Together, we'll
make and dine on: Steamed Shrimp Shao Mai
with Orange Dipping Sauce; Deep-Fried Chicken
Wontons with Sweet Chili Sauce; Boiled Pork
and Chive Dumplings with Black Vinegar
Dipping Sauce; Hosomaki Rolls and Futomaki
Rolls (California, tuna, and lump crabmeat maki
rolls); and Inside-Out Rolls.

Spanish tapas are best enjoyed with plenty of
sliced bread to sop up the garlicky oils and
aiolis. But at this tapas night with gluten-free
cooking expert Chef Michelle Tampakis, you
won't have to skip the bread: These authentic
bites will be served up on homemade glutenfree pan. You will also enjoy: Fritters with
Cauliflower; Artichokes or Potatoes; Spinach
Flan; and Clams with Manzanilla Sherry. Please
note that ICE is not a gluten-free facility.


Paella and Tapas

Street Foods of Hong Kong

Melanie Cecilio
Sunday, July 16, 6-10:30pm
or Monday, August 14, 6-10:30pm
or Sunday, September 24, 6-10:30pm
$120 F 1 session

Spaniards are particularly fond of munching
throughout the day and night on tapas, an activity that comes its own verb, "tapear." These
small plates are often a precursor to the
signature dish of Spain: paella. Join Chef
Melanie Cecilio as you learn the tricks of the
trade needed to prepare Paella Valenciana
(chicken, shrimp, Spanish chorizo, and mussels);
Paella Negra (squid-ink rice and squid); Gambas
al Ajillo (sizzling shrimp in garlic and olive oil);
Jamon Serrano and Manchego Cheese with
Membrillo (quince paste); Patatas Bravas
(potatoes with spicy tomato sauce and aioli);
Manchego Croquettas (cheese croquettes); and
Ensaladilla Rusa (cold potato salad, carrots,
hard-boiled eggs, and pimiento-stuffed olives in
a lemon-mayo dressing). Wash it all down with a
housemade Sangria.

Mexican Barbecue
Daniel Stone
Saturday, August 5, 6-10:30pm
$115 F 1 session

Mexico's culinary traditions date back many
centuries, and make excellent use of summerfriendly cooking techniques such as grilling
(quick cooking over direct heat) and barbecue
(long, slow cooking with indirect heat)-
sometimes underground. In this class with
Chef Daniel Stone, you'll get a chance to
experience both as you prepare a menu of:
Cochinita Pibil (pork steamed in banana leaves);
Barbacoa de Cabrito (young goat steamed in avocado leaves); Grilled Adobo Shrimp; Elotes
(grilled corn on the cob garnished with mayo,
tangy cheese, and mild chile powder); Grilled
Nopales Salad (cactus salad); Grilled Guacamole
with Orange Supremes; Grilled Spring Onions;
Potato Adobo Hobo Packs; and Grilled Cornmeal
Pound Cake with Mexican Chocolate-Beer Ice
Cream. You will prepare refreshing Micheladas
(beer cocktails) or Elderflower-Ginger
Margaritas to wash it all down.

The Foods of Brazil
James Briscione & Brooke Parkhurst
Tuesday, September 5, 6-10pm
$120 F 1 session

After spending two weeks in the Bahian region
of Brazil, chefs James Briscione and Brooke
Parkhurst are ready to share what they
discovered. Bahia's unique culinary heritage
marries the cuisines of the Portuguese, native
Indian, and Brazilian, with a little hippie
culture mixed in. At the end of the class, you'll
feel so well versed in Bahian cuisine, you might
even start samba dancing! We'll make all the
classics: Moqueca Baiana (traditional fish stew);
Bobó de Camarão (a shrimp dish); Acarajé
(black-eyed pea fritters), and more; for those of
you craving sweets, Briscione and Parkhurst will
also teach you how to make Cocada (coconut
cookies) and Quindim (a custard-like dessert).

Small Bites: Thai Style
Daniel Rosati
Friday, May 19, 6-10pm
$115 F 1 session

Recreate the authentic tastes of Thailand with
Chef Daniel Rosati, from crabs to curry, from
crispy shrimp to stir-fried noodles. You'll want
to make these dishes again and again for
family, parties, and friends alike. Together, we'll
make a delightful meal of Mee Krob; Red Curry
Pork Dumplings; Shrimp Spring Rolls; Thai
Stuffed Baked Crabs; Thai Fried Wontons;
Bangkok-Style Shrimp Cakes; and Saifun Noodle
Salad in Lettuce Cups.

Street Food from Japan
Mamie Nishide
Monday, May 1, 6-10pm
$115 F 1 session
Street food is present in most
cultures-often providing
tourists with a cheap way to
taste a large variety of dishes
in a short period of time, and
natives with compact plates
for a complete meal or a
snack. Japan is no exception:
Its residents love eating small,
savory snacks in between
meals or late at night when out. Join Japanese
Chef Mamie Nishide for an evening spent
making some of those favorite snacks, such as:
Okonomiyaki (fried batter cake with savory
toppings); Takoyaki (octopus dumplings);
Yakitori (skewers); Gyoza (pan-fried dumplings);
Onigiri (handmade rice balls); Kelp; Dried
Shiitake Mushroom and Bonito Dashi; Gomoku
Yakisoba (crispy noodles); and Korokke (deepfried croquettes).

Dim Sum
Sunday, May 7, 6-10pm
or Friday, May 26, 6:30-10:30pm
or Saturday, July 15, 6-10pm
or Sunday, July 23, 10am-2pm
or Sunday, August 20, 10am-2pm
or Friday, August 25, 6:30-10:30pm
$115 F 1 session
Sitting down to an assortment of dim sum in a
bustling restaurant is the culmination of a
weekend stroll through Chinatown. It's never
easy to choose from the myriad of delicacies
that pass by the table, or to not try just one
more thing. In this class, you will learn to
prepare a variety of popular dim sum dishes, to
impress family and friends with a feast of your
own. You will make: Shrimp Shao Mai; Fried
Vegetable Potstickers; Spring Rolls; Spare Ribs;
Hoisin Meatballs; Pork Steamed Buns; and
Coconut Jelly; and enjoy these with Chinese tea.

Wai Hon Chu
Friday, June 16, 6-10:30pm
$115 F 1 session
Street hawkers in Hong Kong offer up an array
of traditional Cantonese fare that is
inexpensive, convenient, and satisfying. Sadly,
as the city continues to modernize and more
food choices become available, fewer
traditional hawkers remain. On this night, Wai
Hon Chu, turns back the clock and shows you
how to recreate some of these street-food
favorites from his childhood. Dishes include
Pork and Garlic Chive Potstickers; Hong Kong
Style Egg Noodles with Homemade Roast Pork;
Stir-Fried Choy Sum with Garlic; Hakka-Style
Stuffed Tofu; "Clay-Pot" Rice with Chicken and
Chinese Sausage; Stewed Daikon with Fish Balls;
Squid and Onion Curry; and Scallion Pancakes.

Beginner Sushi Bar
Mamie Nishide
Monday, June 26, 6-10pm
$120 F 1 session
In this sushi-making class for first-timers,
Japanese native and culinary educator Mamie
Nishide will discuss traditional ingredients and
teach you the skills you'll need to prepare
classic sushi at a relaxed pace. You will start by
making perfect sushi rice, preparing the fish
and vegetables, and learning to use bamboo
mats to roll sushi. You will focus on Maki-Zushi
(regular rolls) and Temaki-Zushi (hand rolls), as
you make: California Rolls; Spicy Tuna Rolls; and
multiple types of Hand Rolls, all using authentic

Asian Dumplings
Wai Hon Chu
Sunday, July 16, 10am-2pm
$120 F 1 session
Dumplings are an endearing part of Chinese
cuisine, and equally as popular throughout the
rest of Asia. They are deliciously hearty and
make use of just about any ingredient. An
inexhaustible variety of dumplings is found in
street stalls and restaurants, many of which can
be adapted easily for the home. Led by Wai Chu
you will explore the world of dim sum,
dumplings, rice balls, potstickers, and steamed
buns. On your menu: Pork and Shrimp Shao
Mai; Wontons in Red Chile Oil; Kimchee
Mandoo; Thai Banana and Rice Packages;
Chicken and Mushroom Steamed Buns; and
Sweet Rice Balls.

Sushi Dinner
Mamie Nishide
Monday, August 21, 6-10pm
$120 F 1 session
What's the key to perfectly fried tempura?
What's the secret to that addictive Japanese
ginger dressing? Chef Mamie Nishide will
show you how to properly prepare those
complementary dishes and rolls so that you can
create a complete sushi dinner, from sake to
sweets. On your menu: Fresh Garden Salad
with Ginger Dressing; Miso Soup; Shrimp
Tempura; Tiger Rolls; Shrimp Tempura Rolls;
California Rolls; Tuna Rolls; Salmon Rolls; and
Eel Cucumber Rolls. You'll finish up with a
homemade Green Tea Ice Cream.

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