The Main Course - Summer 2017 - 27

27

THE ESSENTIAL CUISINES SERIES
Essentials of Tuscan
Saturday, May 13, 6-10:30pm
or Saturday, May 20, 6-10:30pm
or Thursday, May 25, 6-10:30pm
or Saturday, June 10, 6-10:30pm
or Saturday, June 24, 6-10:30pm
or Wednesday, June 28, 6-10:30pm
or Sunday, July 9, 10am-2:30pm
or Thursday, July 20, 6-10:30pm
or Friday, July 28, 6-10:30pm
or Friday, August 11, 6-10:30pm
or Wednesday, August 23, 6-10:30pm
or Saturday, September 16, 10am-2:30pm
or Friday, September 22, 6-10:30pm
or Wednesday, September 27, 6-10:30pm
or Saturday, October 7, 6-10:30pm
$120 F 1 session
The simple yet refined flavors of Tuscan
cooking are world-famous, and with good
reason. Whether the product of one of
Florence's great restaurants or the simple
dishes from a country kitchen, the integrity of
Tuscan cooking has won applause for centuries.
Learn some of the secrets of this venerable
cuisine as you make and enjoy: Bellinis
(sparkling wine and peach juice cocktails);
Risotto with Porcini Mushrooms; Pear and Fennel Salad; Crostini with Roasted Eggplant; Tuscan Chicken with White Beans; Pork Chops with
Olives and Fennel Seeds; Florentine Porterhouse
Steak; Cipollini Agrodolce; Oranges in Marsala
Glaze; and Almond and Anise Biscotti with Vin
Santo.

Essentials of Tuscan II
Monday, May 15, 6-10:30pm
or Friday, June 2, 6-10:30pm
or Saturday, July 22, 6-10:30pm
or Saturday, August 12, 6-10:30pm
or Saturday, September 9, 10am-2:30pm
$120 F 1 session
Tuscany's idyllic countryside, artistic treasures
and fragrant, rustic cuisine make it one of
Italy's most idealized regions. Celebrate
Tuscany by cooking dishes that highlight hearty
wild boar and rabbit, homey beans, rich
polenta and classic bread-and-tomato salad-
all washed down with world-famous Chianti.
Take your taste buds on a journey and let the
fresh ingredients and pure regional flavors
transport you, with specialties including:
White Bean Bruschetta; Wild Boar Ragù; with
Polenta; Burro e Salvia (butternut squash ravioli
with sage butter); Panzanella; Carciofi con Piselli
(artichoke with peas and prosciutto); Stewed
Rabbit with Olives and Rosemary; and Tiramisu.
You'll get to experience all of these dishes with
glasses of Limoncello and Chianti.

Essentials of Emilia-Romagna
Saturday, May 6, 6-10:30pm
or Sunday, June 18, 10am-2:30pm
or Saturday, August 5, 6-10:30pm
or Sunday, September 17, 10am-2:30pm
$1120F 1 session
Emilia-Romagna, which stretches between the
Adriatic coast, northern Tuscany, and the Po
Valley, is one of the most prolific agricultural
regions of Italy. It is known for its homemade
pasta, balsamic vinegar, Parma ham, and
Parmigiano-Reggiano, among a wealth of
other products. While enjoying local wines
such as Sangiovese and Barbera, you will learn
to make traditional dishes that include: Beef
Carpaccio
with
Balsamic
Vinegar;
Maccheroncini al Prosciutto (tagliatelle with
ham); Piadina (traditional bread folded over
cheese and greens); Cotechino con Lenticchie

(sausage with lentils); Stufato d'Agnello (lamb
stew); Polenta with Mushroom Ragu; Sautéed
Spinach with Butter and Parmesan; and Torta de
Riso (Rice Cake).

Essentials of Moroccan
Saturday, May 6, 6-10:30pm
or Sunday, June 18, 6-10:30pm
or Saturday, August 5, 10am-2:30pm
or Sunday, September 24, 6-10:30pm
$120 F 1 session
The history, culture, and geography of Morocco
are all richly evocative. It is easy to imagine
yourself sipping mint tea while sitting on a
terrace in Casablanca or Marrakech, or hiking
the Atlas Mountains. The cuisine of Morocco
reflects its Berber, Mediterranean, African, and
European influences, with a generous use of
powerful spices. In this class, you will make
some of the most acclaimed dishes of the
Moroccan repertoire, including: Couscous aux
Sept Légumes (seven-vegetable couscous);
B'stilla (sweet and savory squab pie); Kefta;
Harira; Chicken Tagine with Preserved Lemons
and Olives; Lamb Tagine with Prunes and
Almonds; Roasted Pepper and Tomato Salad;
Carrot Salad with Lemon-Garlic Dressing; Beet
Salad with Rose Water; Harissa; Moroccan
Bread; and Mint Tea.

Essentials of Sicilian
Giovanna Bellia LaMarca
Sunday, May 21, 6-10:30pm
or Sunday, August 27, 6-10:30pm
or Sunday, September 24, 6-10:30pm
$120 F 1 session
Sicily, the largest island of the Mediterranean
Sea, boasts one of the oldest culinary traditions
of Europe, rich with Greek and Arabic
influences. It is based on the bounty of this
fertile island, the high quality and freshness of
ingredients in season, and easy-to-master
techniques. Giovanna Bellia La Marca was
born in Sicily, and is the author of "Sicilian
Feasts" (Hippocrene Books). Join her for an
evening of enchanting foods, glorious wines
(such as Corvo and Nero D'Avola), and
wonderful stories. You will make and dine on:
Cavatelli with Spicy Tomato Sauce; Cod with
Garlic and Parsley; Broccoli and Sausage Pie;
Sicilian Pizza with Fried Onions and Anchovies;
Potato and Onion Frittata; Layered Eggplant Pie;
Orange and Fennel Salad; Zeppoles; and
Zabaglione.

Essentials of Provencal
Sunday, May 14, 6-10:30pm
or Saturday, July 8, 6-10:30pm
or Monday, July 17, 10am-2:30pm
or Sunday, August 6, 10am-2:30pm
or Wednesday, August 30, 10am-2:30pm
or Friday, September 15, 6-10:30pm
$120 F 1 session
Provence is a gastronomic paradise where
French techniques meet Mediterranean
elements like garlic, basil, olives, lavender, and
honey. Throughout this enchanting evening,
you will learn essential techniques to make
simple and aromatic dishes that burst with
flavor. On your menu will be: Pastis; Tapenade
(olive spread on rustic bread); Brandade de
Morue à l'Aïoli (dried cod with aioli); Soupe au
Pistou (bean soup with cheese and basil-garlic
dressing); Daube de Boeuf (beef simmered in red
wine); Tian d'Aubergines et Courgettes (eggplant
and zucchini crustless tart); Carré d'Agneau Rôti
aux Herbes de Provence (roast lamb with herbes
de provence); Fenouil à la Provençale (braised
fennel with tomatoes and garlic); and Dried Fruit
and Honey Compote. You will consume your
feast with chilled Rosé.

Essentials of Burgundian
Sunday, May 14, 6-10:30pm
or Friday, July 7, 6-10:30pm
or Sunday, July 9, 6-10:30pm
or Wednesday, August 2, 6-10:30pm
or Tuesday, September 5, 10am-2:30pm
or Sunday, September 10, 6-10:30pm
$120 F 1 session
Burgundy is known for its earthy, comforting
cooking and spectacular wines. Many of the
most famous French dishes hail from this
region, as do some of the world's greatest chefs.
Learn recipes for the region's greatest hits, plus
taste a selection of the spectacular local wines
and cheeses. You'll make and enjoy: Kir
Cocktails; Gougères (warm cheese puffs); Warm
Goat Cheese Salad; Escargots au Chablis; Gratin
of Potatoes with Bacon and Cream; Cheese and
Apple Tart; Beef Bourguignon; Coq au Vin; and
Gâteau au Chocolat avec Coulis de Framboise.

Essentials of Mediterranean
Sunday, May 21, 6-10pm
or Thursday, July 27, 6:30-10:30pm
or Friday, August 18, 6:30-10:30pm
or Sunday, September 17, 6-10:30pm
or Saturday, September 30, 10am-2pm
$120 F 1 session
Seafood, vegetables, whole grains, herbs, and
olive oil are among the ingredients most
associated with countries bordering the
Mediterranean Sea. They make for flavorful
dishes that trigger memories of sunbathed
vacations and leisurely meals. This class
focuses on the cuisines of Southern France,
Eastern Spain, Italy, and Greece, whose coasts
abut the Mediterranean. You will cook your
way through a menu that includes: Herb-andCheese-Stuffed Piquillo Peppers; Salade Niçoise;
Moussaka; Ratatouille; Seafood Paella; and
Greek Yogurt Panna Cotta with Dried Apricots
and Honey. To start the feast, you will enjoy a
glass of Pastis.

Essentials of Middle Eastern
Sunday, May 14, 6-10:30pm
or Saturday, July 8, 6-10:30pm
or Sunday, October 8, 10am-2:30pm
$120 F 1 session
Although it contains vast areas of arid
landscape, the Middle East is a fertile spot on
the culinary map. Over the years, various
empires have ruled the region's countries,
leaving their imprint on the colorful, aromatic,
and diverse flavors. Recipes are dominated by
spice blends, in-season vegetables and fruits,
grains, olives and olive oil, nuts, herbs, and
pickled and preserved foods. From Beirut, the
"Paris of the Middle East," to Jerusalem,
considered the oldest city in the world, you will
get a taste of the incredible culinary heritage
with a magnificent menu of: Za'atar (herb
blend); Hummus; Tabbouleh; Falafel; Baba
Ganoush; Muhammara (Hot Pepper Dip); Fattoush (Pita Bread Salad with Tomatoes and Cucumber); Israeli Couscous; Kibbeh (Bulgur-Meat
Croquettes); Shawarma; Lavash (Flatbread with
Sesame and Poppy Seeds); Halva; and Baklava;
while sipping Arak (aniseed liqueur).

Essentials of Indian Cooking
Monday, May 22, 10am-2:30pm
or Saturday, June 10, 6-10:30pm
or Saturday, August 5, 6-10:30pm
or Friday, September 1, 6-10:30pm
$120 F 1 session
From the Portuguese-influenced cuisine of Goa
to the wonderful sweets of Bengal, Indian
cuisine has multiple regional variations, but is
generally characterized by perfect spice and
flavor combinations. You will learn to identify
these spices, along with shopping and storing
tips, and will make ghee, the clarified butter
that is key to Indian cooking, and two kinds of
masala spice blends. Your menu will consist of:
Pakora; Dal; Green Coriander Chutney; Chicken
Tikka Masala; Saag Paneer; Rogan Josh; Pulao
(rice pilaf); Whole-Wheat Chapati or Poori; and
Mango Lassi. You will enjoy those with Indian
beer.

Essentials of Thai
Friday, May 12, 6-10:30pm
or Saturday, June 10, 6-10:30pm
or Sunday, June 11, 10am-2:30pm
or Wednesday, July 5, 6-10:30pm
or Friday, July 28, 6-10:30pm
or Tuesday, August 1, 6-10:30pm
or Saturday, August 12, 6-10:30pm
or Wednesday, August 19, 6-10:30pm
or Thursday, August 31, 6-10:30pm
or Friday, September 15, 6-10:30pm
or Saturday, October 7, 6-10:30pm
$120 F 1 session
Explore the unique ingredients, simple
techniques and sometimes fiery recipes of Thai
cooking, one of the most distinctive of
Southeast Asia. You'll learn to cook authentic
versions of some of the country's most popular
recipes, then sit down to enjoy them with
regional beers (the drink of choice) and wines.
You'll make: Hot-and-Sour Prawn Soup;
Summer Rolls; Chicken Satay; Green Papaya
Salad; Green Thai Curry with Chicken; Pad Thai;
Steamed Fish with Tamarind Sauce; Sticky Rice
with Mango; and Tapioca Pudding with Coconut.

Essentials of Thai II
Sunday, May 21, 6-10pm
or Saturday, June 17, 6-10pm
or Friday, July 7, 6:30-10:30pm
or Tuesday, August 22, 6:30-10:30pm
or Saturday, August 26, 6-10:30pm
or Saturday, September 23, 6-10pm
$120 F 1 session
The cuisine of Thailand varies widely from
region to region, equally influenced by
geography and culture. Coconut, lime, ginger,

lemongrass, chiles, and fish sauce figure
prominently in the Thai repertoire, appearing
in rice, noodle, meat, and seafood preparations.
This class focuses on the curries that make this
Asian cuisine so popular, which you will cook
along with other appetizers and side dishes. On
the menu: Chicken, Coconut, and Galangal
Soup; Spring Rolls with Pork Filling; Glass
Noodle Stir-Fry; Shrimp with Cilantro and
Chiles; Yellow Chicken Curry; Vegetarian
Panang Curry; Beef Massaman Curry; Coconut
Jasmine Rice; and Deep-Fried Bananas.

Essentials of Vietnamese
Monday, May 22, 6:30-10:30pm
or Saturday, July 22, 6-10pm
or Thursday, August 10, 6:30-10:30pm
$120 F 1 session
Blending East Asia with Southeast Asia and a
touch of the West, Vietnamese food captivates
through its refreshing flavors, varied textures,
and vibrant colors. In this class, developed
especially for ICE by Andrea Nguyen, author of
the award-nominated "Into the Vietnamese
Kitchen: Treasured Foodways, Modern
Flavors," you will explore the fundamental
techniques and ingredients behind some of
Vietnam's treasured dishes, including: Sup
Mang Tay Cua (fresh asparagus and crab soup);
Goi Dua Chuot (cucumber and shrimp salad);
Goi Cuon (salad rolls with spicy garlic hoisin
sauce); Banh Mi (baguette sandwiches); Tom
Kho (shrimp simmered in caramel sauce); Ga
Xao Xa Ot (chicken stir-fried with lemongrass
and chile); and Che Chuoi (banana, tapioca
pearl, and coconut sweet soup).

Essentials of Chinese
Saturday, June 17, 6-10pm
or Friday, July 14, 6-10pm
or Sunday, August 6, 10am-2pm
or Saturday, September 9, 6-10pm
$120 F 1 session
One of the world's oldest cultures, China has a
complex cuisine to match, with a range of
regional dishes often not found anywhere
outside of the country. Some techniques,
ingredients, and dishes are similar throughout
all of China, however; this essentials class
focuses on those, to give you a well-rounded
overview of Chinese food and culinary culture.
From stir-frying and braising to steaming and
red cooking, you will learn to use traditional
Chinese techniques to make a menu that
includes Pan-Fried Dumplings; Scallion
Pancakes; Yangzhou Fried Rice; Red-Cooked
Pork; Dan Dan Noodles; Chinese Broccoli with
Oyster Sauce; and Sweet Red Bean Soup. You
will enjoy those with Chinese beer.

Essentials of Japanese
Sunday, June 18, 6-10:30pm
or Friday, August 4, 6-10:30pm
or Saturday, September 16, 6-10:30pm
$120 F 1 session
Japanese cuisine is a sophisticated affair, where
the aesthetics of the final dish are as important
as its taste. Sushi, tempura, and shabu-shabu
are among its most common exports, but only
offer a small glimpse at the richness and variety
of dishes found throughout the country. This
class will offer you an overview of the foods of
Japan, along with a discussion of ingredients
and equipment. You will make: Ramen; Sushi
Maki Rolls; Beef Negimaki; Pork Katsudon;
Shrimp and Vegetable Tempura; Edamame; and
Steamed Dumplings with Sweet Azuki Paste and
Sesame Seeds. You'll enjoy all of these dishes
while sipping green tea and sake.

Essentials of Korean
Sunday, May 7, 6-10:30pm
or Friday, July 7, 6-10:30pm
or Sunday, September 10, 6-10:30pm
$120 F 1 session
From kimchi to bibimbap-the classic rice
preparation topped by a myriad of
ingredients-the signature dishes of Korea
have seduced America with their intoxicating
flavors. Soups and stews are popular, as are the
vegetables, tofu, meat, and seafood that all
feature in main dishes as well as in banchan,
the Korean assortment of side dishes that
appear in most traditional meals. You will learn
to make: Mandu (dumplings); Dak Gangjung
(hot chicken wings); Haemul Pa Jeon (seafood
and green onion pancakes); Sokalbi Gui
(barbecued beef short ribs); Bulgogi (grilled
seasoned sliced beef); Bibimbap (seasoned
vegetable rice bowl); Haetgamja Jorim (new
potatoes with roasted sesame seeds); Assorted
Banchan, including Quick Kimchi; and Soju
(cucumber-infused distilled liquor).

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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