The Main Course - Summer 2017 - 29


New Orleans Cocktail Brunch
Friday, May 26, 6-10:30pm
or Friday, June 23, 10am-2:30pm
or Sunday, June 25, 10am-2:30pm
or Saturday, July 15, 10am-2:30pm
or Sunday, August 13, 10am-2:30pm
$115 F 1 session

This soulful menu adapts some of New Orleans'
greatest hits into brilliant, brunch-appropriate
dishes. The meal almost requires a jazz
soundtrack to go with it! We'll invoke the spirit
of the Big Easy as we make and eat: Crab Cakes;
Eggs Sardou; Praline Pull-Apart Coffee Cake; Bananas Foster Pan Perdu; BBQ Shrimp; and
Beignets; and cocktails including a Bloody Mary
and a Ramos Gin Fizz.

Picnic Party
Cara Tannenbaum
Friday, June 23, 6-10:30pm
$115 F 1 session

Summertime calls for dining al fresco-ideal for
simple dishes with bold flavors and quick prep
times. Chef Cara Tannenbaum's picnic-ready
recipes require minimal effort but deliver
maximum wow outdoors. Best of all, they're
easily transportable, are great served cold, and
can often be eaten with just your hands. So
spread out the blanket, dig into that picnic hamper, and impress everyone with an easy summer
repast, featuring: Almond-Crusted 'Faux-Fried'
Chicken; Slow-Roasted Salmon with Horseradish
Crème Fraîche; Grilled Hangar Steak Sandwich
with Spicy Roasted Peppers and Feta Cheese;
Vaguely Asian Cole Slaw; Dilled Red Bliss Potato
Salad; Cumin-Scented Black Bean and Roasted
Corn Salad; String Beans with Caramelized Shallots; Minted Watermelon and Cantaloupe Salad;
Giant Gingered Oatmeal Cookies; and Chubby
Chocolate Chunk Cookies.

ICE Entertaining: Brunch
Sunday, June 4, 6-10:30pm
or Sunday, July 16, 10am-2:30pm
or Thursday, September 7, 10am-2:30pm
or Saturday, October 7, 10am-2:30pm
$115 F 1 session

Rather than standing in line at a crowded
restaurant, invite your friends over for brunch.
This class will teach you a selection of great
sweet and savory brunch dishes that include:
Frittata; Quiche Lorraine; Eggs Benedict with
Never-Fail Hollandaise Sauce; Noodle Kugel;
Dutch Apple Pancakes; Savory Bread Pudding;
Stuffed French Toast; Cheese Blintzes; Salmon
Hash; and a variety of Scones, Coffee Cakes, and

ICE Entertaining: Dinner Party
Monday, July 31, 6-10:30pm
$115 F 1 session

Make a crowd-pleasing but ingeniously hasslefree dinner for any number of friends! You'll
learn strategies to assemble this delicious meal
twodifferent ways: either make-ahead, or on the
fly after your guests have already arrived. From

appetizer straight through to dessert, this menu
is designed to scale up or down, no matter what
the size of your party or your kitchen. You will
make: Arugula Salad with Pomegranate
Vinaigrette and Warm Panko-Crusted Goat
Cheese; Gazpacho or Jamaican Butternut Squash
Soup; Deconstructed Caesar Salad; Carbonnade
de Boeuf (Belgian braised beef in beer); Teriyaki
Roasted Salmon Fillets; Garlic Mashed Potatoes;
Roasted Root Vegetables; Clafouti; and Bananas
Foster. You will also receive suggestions on pairing wines with your menu.


Dates: May 20-27 * June 10-17* July 1-8 * July 15-22
September 23-30 * October 7-14 * October 21-29

ICE Entertaining: Cocktail Party
Friday, June 2, 6-10:30pm
$115 F 1 session

You can never go wrong by hosting a cocktail
party to celebrate a special occasion for yourself
or a friend, or even just because you feel like it.
This class focuses on preparing classic and
contemporary cocktail-party dishes that
include: Gougères; Deviled Eggs with Bacon and
Dill; Coconut Shrimp with Sweet and Sour Sauce;
Phyllo Triangles with Spinach and Cheese;
Shrimp and Lemongrass Shao Mai; Parmesan
Shortbreads with Roasted Tomatoes; Greek Salad
Skewers; Blue Cheese Mini-Popovers; and MiniScones with Black Forest Ham, Figs, and Crème
Fraîche. You will also receive classic and
contemporary cocktail recipes (from the Old
Fashioned to the Dirty Martini) along with
advice about how to stock and equip your bar
and select a signature cocktail.

Game Day Eats
James Briscione
Friday, September 22, 6-10pm
$115 F 1 session
Whether you make your Game Day meals in the
parking lot or your living room, this class from ICE
Director of Culinary Development James Briscione
will ensure that your guests are always wowed!
We'll make: Slow-Roasted Pork Carnitas; The
Ultimate Tailgate Sandwich with Flank Steak, Bacon,
and Horseradish; Buffalo Chicken Sliders; Creamy
Layered Dips; and an assortment of Perfect Tailgate

Join ICE Chef-Instructor Gerri Sarnataro, who
owns Cucina della Terra cooking school in
Umbria, for a truly authentic culinary experience
that uniquely blends cuisine and culture.
You'll explore the culinary treasures of Tuscany
and Umbria, enjoying food, wine, culture, and
cooking as you visit a region that's home to three
World Heritage sites.
Each day you'll meander through Etruscan
and Roman towns and cities carefully selected
among many in the surrounding area: Perugia,
Siena, Orvieto, Montepulciano, Montefalco,
Bevagna, Cortona, Castiglione del Lago, Pienza,
or Arezzo. Each place features unique seasonal
experiences :purchasing foods at local outdoor
markets, participating in special wine tastings of
the delicious Vin Nobile di Montepulciano, Rosso
di Montepulciano, Sagrantino, and Passito,

visiting a sheep farm and learning first hand
about the production of authentic raw milk
Pecorino, ricotta, and yogurt, participating in a
fishing expedition, hunting for truffles, or
harvesting olives.
Every night, you'll participate in hands-on
cooking classes in a state-of-the-art kitchen where
you will learn fundamental techniques of Italian
cuisine. All our adventures feature participation
in our very own Bruschette Festa, complete with
grilling over a wood fire.
You'll come away inspired to create wonderful
Italian delicacies while adding a modern twist or
adapting the recipes at home. Join Chef Gerri on
the excursion of a lifetime and gain a deeper
understanding of Italian food, culture, and
cooking techniques which you'll continue to use
in your culinary repertoire for years to come.

Cost per person:
What's NOT included:

$3,295, based on double occupancy
Airfare and ground transportation to and from your airport to
Cucina della Terra; personal expenses including phone,
Internet, and tips.

To register:

Contact Gerri Sarnataro at
or call 646.761.8037.

Five-Star Breakfasts
Chad Pagano
Friday, September 22, 6-10pm
$120 F 1 session
Sunday-morning breakfasts are meant to be
indulgent. End your weekend right by cooking up
these applause-worthy dishes for a crowd. Come
hungry and join Chef Chad Pagano as you make
decadent: Brioche French Toast with Caramelized
Bananas, Warm Maple Butter, Candied Pecans, and
Crème Fraîche Whipped Cream; Ice Cream Sundae
Waffles; Steak and Eggs (Coddled Eggs with Grilled
Flank Steak, Shallot Herb Butter, and Heirloom
Potato Home Fries); Ham Steak, and Buttermilk
Biscuits and Gravy); Butter-Poached Lobster with
Poached Eggs; Sautéed Asparagus with Hollandaise
Sauce and Puff Pastry Vol-au-vent; and Sausage
Gravy over Shortcake.

$100 discount to ICE
professional students
& alumni

For a complete itinerary, please visit



June 20-29, 2018

ICE developed this series of classes for experienced cooks who want to prepare a full menu in one evening. You will work
with one partner to prepare EVERY dish on the menu, which consists of an appetizer, a main course, two side dishes, and
a dessert. You will then sit down and eat as a group. Whether you cook for yourself or for two these menus are ideal for
a weekend supper, or can be scaled down for a quick weeknight meal.

Everyone Cooks Everything:
Healthful Dishes
Wednesday, May 24, 6:30-10:30pm
or Tuesday, May 30, 6:30-10:30pm
or Wednesday, September 6, 6:30-10:30pm
$115 F 1 session
Homemade healthful meals don't have to be
repetitive, and most certainly don't have to be
anything close to bland! You'll infuse salads,
vegetables, grains, fish, and even dessert with
maximum flavor, with a minimum of the
elements that can make those dishes a pain to
cook! Your menu consists of: Bibb Salad with
Warm Cider Vinaigrette and Asian Pears; Cedar
Plank Salmon with Blood Orange Glaze;
Roasted Asparagus, Peas and Basil; Herbed
Quinoa; and Greek Yogurt Panna Cotta with
Strawberries Soaked in a Balsamic Reduction.

Everyone Cooks Everything:
Monday, May 15, 6-10:30pm
$115 F 1 session
This class will cover the gamut of an Italian
supper, each dish redolent with herbs that
recreate an Italian trattoria in your home!
You'll make a complete feast, from primi to
dolce desserts, featuring pure Italian

ingredients and flavors. The simple and
evocative Italian dishes you'll prepare include:
White Bean and Rosemary Bruschetta with
Shaved Parmesan; Tagliatelle with Pancetta and
Roasted Cauliflower; Rolled Veal with Pine Nuts
and Swiss Chard Stuffing; Pear and Roasted
Fennel Salad; and Tiramisu Semifreddo.

Everyone Cooks Everything:
Saturday, June 24, 6:30-10:30pm
or Monday, August 7, 6:30-10:30pm
or Friday, September 22, 6:30-10:30pm
$115 F 1 session
Sure, you could go to a steakhouse for a rich
evening out on the town-or you could make
it yourself with a surprisingly low amount of
fuss, and control each element to cook it to
your liking. From salad to a porterhouse to
hash brown potatoes to baked Alaskas, you'll
recreate a complete experience in the comfort
of your own kitchen. Your updated steakhouse
menu features: Beet Salad with Oranges, Fennel, and Hudson Valley Goat Cheese; New York
Strip Steak with Balsamic-Thyme Reduction;
Roasted Shallot Hash Brown Potatoes; Sauteed
Spinach with Pine Nuts; and Individual Peanut
Butter and Chocolate Baked Alaskas.

Join ICE Chef-Instructor Kathryn Gordon, co-author of "Les Petits Macarons: Colorful French
Confections to Make at Home," for a fabulous opportunity to work hands-on with a variety of professional chefs. You will work with fine-dining
chefs, charcuterie chefs, pastry chefs, and artisan
bread bakers in multiple restaurants, professional
patisseries and artisan boulangeries throughout
the western Loire Valley (between Angers and
Saumur). The region is a World Heritage site
along France's longest river, known as the "Garden
of France," and is notable for its historic towns, architecture, diverse food production, and wines.
You will stay in a beautiful luxury country inn,
Le Moulin Bregeon ( Le
Moulin Bregeon was converted by a fine artist
from a water driven wheat mill to an award-winning inn filled with antiques and hand-ironed
French linens on the beds. All of our cooking
classes are translated or taught in English.

Each day includes delicious hands-on cooking or
baking classes at Le Moulin Bregeon or on location, and culinary-related sightseeing. In between
classes, our educational visits will help you learn
about traditional food production methods and
include personalized visits to: artisan nut oil press,
organic chevre farm, foie gras auberge, stoneground wheat mill, escargot farm, mushroom production caves, fleur de sel marshes of Geurande,
local farm markets, Loire Valley wineries,
sparkling wine fermentation caves, and chateaux
with historic kitchens and gardens.
The ICE Cuisine Course in France is open to all
ICE alumni who have completed their externship,
and the general public interested in expanding
their culinary skills and knowledge of organic
food. For a detailed itinerary, photos of Le Moulin
Bregeon, and bios of the chefs who will be your

Cost per person:
What's NOT included:

$3,500 for 8-night, 8-day course
Airfare and round-trip train, travel insurance, personal laundry,
tips for hotel staff, phone, and two sandwich-style lunches.

To register:
For more info:

Email Chef Kathryn at or call 917.841.0796.
Private courses may be arranged throughout the year for
two or more participants.

For more information, call 888.961.CHEF

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