The Main Course - Summer 2017 - 31


Meat-Free: French Vegetarian
Saturday, May 6, 6-10pm
$115 F 1 session
It's time to indulge in a
delicious and classic
French meal that's so
satisfying, you won't
vegetarian. Work with
Chef Sandy Murzin as
you create this rich
menu of: Gruyère
Gougères; Vegetarian
Bouillabaisse; Savory
Buckwheat Crepes; Ratatouille; Asparagus with
Poached Eggs and Hollandaise; Lentil Salad;
Cauliflower Gratin; Escarole Salad with Garlic
Vinaigrette; and Soufflé with Poached Pears.

Meat-Free: Indian Vegetarian
Monday, June 5, 6:30-10:30pm
$115 F 1 session
Almost 40 percent of India's population
consumes a vegetarian diet. As such, the
country's cuisine certainly has a way with its
wonderful veggies. Let Chef Sandy Murzin
show you how to prepare a buffet of this nation's
delicious, healthy dishes, such as: Dal (lentils);
Curd Rice with Yogurt; Paneer Tikka and
Homemade Cheese, Gobi (cauliflower); Vegetable
Manchurian; Okra in Yogurt; Whole-Wheat
Paratha Bread; Masala Chai; Lassis; and Rice

Meat-Free: Middle Eastern
Saturday, May 20, 6-10pm
$115 F 1 session
A vegetarian Middle East feast should always
start with a scrumptious selection of meze. In
this class led by Chef Sandy Murzin, we'll take
a journey from meze all the way through mains,
sweets, and tea. Join us as we prepare fresh
Hummus, Baba Ghanoush, and Muhammara
(red pepper and walnut dip), which we'll sop up
with Homemade Flatbreads. Then it's on to
Mujaddara (lentils, rice, and deeply caramelized
onions) and a pan of Shakshuka (eggs and cheese
cooked in a bed of tomato sauce). To finish off our
feast, we'll savor Fresh Mint Tea and Persian Yazdi
Tea Cakes.

Meat-Free: Thai Vegetarian
Monday, June 12, 6:30-10:30pm
$115 F 1 session
Join Chef Sandy Murzin in a vegetarian
discovery of Thai food. If you are a vegetarian,
or just want to add more meatless meals to your
diet, this is the class for you. We will make
savory curry pastes from scratch, then use them
to make: Red Curry with Vegetables (without
coconut milk), Panang Curry with Peanuts and
Eggs; and Green Curry with Tofu. We will also
prepare: Spring Rolls Dipped in Sweet Chile
Sauce; Cucumber Salad; Vegan Pad Thai; Roasted
Mushrooms and Shallots with Fresh Herbs; and
Thai Sticky Rice. For dessert, we will cook
Steamed Coconut Cups and drink Thai Tea. The
menu will be predominantly vegan and glutenfree.

Light, Fast Dinners
Marge Perry
Wednesday, July 12, 10am-3pm
$115 F 1 session
It often seems like we have to make a choice on harried weeknights: Get dinner on the table quickly,
or make it healthful. This class focuses on meals that are a cinch to throw together-but aren't laden
with calories, trans fats, or highly processed foods. These are dinners you can feel good about serving
and great about eating. Led by award-winning cookbook and magazine author Marge Perry, you will
make: Soft Fish Tacos; Five-Ingredient Chicken; Molasses and Black Peppercorn Pork Tenderloin; HerbCrusted Salmon; Spice-Rubbed Flank Steak; and Korean-Style Fried Tofu.

Cooking Tomorrow's Plant-Based Foods
Jean-Christian Jury
Thursday, June 8, 6-10pm
$135 F 1 session
Chef Jean-Christian Jury is an expert in innovative, modern, plant-based food,
designing vegan and raw-food recipes that are in demand the world over.
Originally from Toulouse, France, he opened his first vegan restaurant, La
Mano Verde, in Berlin, where it was repeatedly voted the best vegan restaurant
in Europe; now he's opening a branch in Los Angeles. Learn from his modern
approach as you create this exciting menu, which is entirely vegan and/or raw: Mint & Ginger and
Green Apple Guacamole with Raw Breads; Salicornia and Seaweed Salad with Turmeric, Coconut, and
Lime Dressing; Kelp Spaghetti with Sea Beans, Sun-Dried Tomatoes, and Cashew Parmesan; and Mango
and Coconut Cheesecake with Passion-Fruit Coulis. Each student will go home with a copy of Chef JeanChristian's new book, "Vegan: The Cookbook" (Phaidon), featuring nearly 500 vegetable-driven recipes
inspired by cuisines around the world!

All About Nightshades
Peter Berley
Monday, September 18, 6-10pm
$120 F 1 session
Many nightshades-an eclectic plant family that includes chilis, sweet peppers,
potatoes, eggplants, and tomatoes-are at their peak in late summer. Let James
Beard Award-winning cookbook author Peter Berley teach you to harness their
unique properties in this special workshop, as you create an outstanding
farm-to-table meal of: Sautéed Fish with Sweet and Spicy Peppers;
Marinated Roasted Peppers with Fresh Herbs and Garlic Confit; Creamy Roasted Eggplant and Garlic
Soup with Yogurt and Coriander; Roasted Eggplant Salad; Baby Stuffed Eggplants with Rice, Feta
Cheese, and Rosemary; Sauteed Lamb Chops with Ratatouille; Chilled Tomato Soup with Shallots,
Cucumber, and Corn; Pasta with Fresh Tomato Salsa and Basil Oil; and Tomato and Watermelon Salad
with Feta and Mint.

Vegetarian Bistronomie
Herve Riou
Monday, September 25, 6-10:30pm
$120 F 1 session
Led by French cuisine ambassador Herve Riou, we'll explore the revolutionary
new ways vegetables can be transformed into delicious works of art on the
plate-from appetizers to hearty entrees, and even in desserts! You won't soon
forget this special menu of: Beet Dip with Za'atar and Pomegranate Molasses;
Parsnip Soup with Marcona Almonds; Roasted Carrots with Carrot Jus Coriander
Reduction; Leek Vinaigrette with Vin Jaune Sabayon; Eggplant "Steak au Poivre"; Grilled Sesame
Shiitake Mushrooms; Roast Asparagus with Trofie Radicchio Pesto and 2-Minute Poached Egg; Cherry
and Beetroot Pavlova; and Strawberry and Pink Grapefruit with Shaved Fennel.


Gluten-Free Gnocchi, Gnudi, and Polenta
Michelle Tampakis
Saturday, July 29, 6-10pm
$120 F 1 session
Don't miss out on pasta night! Even though these dishes are gluten-free, they're every bit as delicious
as any Italian grandma's. Along with Chef Michelle Tampakis, you'll make a totally gluten-free meal
of: Cheesy Gnocchi Casserole with Prosciutto; Sweet Potato Gnocchi with Brown Butter and Sage; Spinach
and Ricotta Gnudi with Tomato Sauce; Herbed Gnudi with Garlic Sauce; Polenta with Wild Mushrooms;
and Polenta with Chicken in Wine Sauce. Please note that ICE is not a gluten-free facility.

Takeout Fake-Out:Healthy Restaurant Favorites
Marge Perry
Monday, July 31, 6-10:30pm
$115 F 1 session
Kiss your delivery guy goodbye! In this class, you'll learn to make your favorite takeout dishes at home-
but even healthier and cheaper. With columnist and cookbook author March Perry, you'll whip up all
the classics: Chicken Satay with Peanut Dipping sauce (great for parties!), Shrimp Pad Thai; Eggplant
Parmesan; Pork Fried Rice; Caesar Salad; Sausage Pizza; and Chickpea and Cauliflower Curry.

Healthy, Clean, Fast Food
Marge Perry
Monday, August 14, 10am-3pm
$115 F 1 session
You don't have to use processed ingredients to get a great-tasting meal on the table quickly. You just
need to know how to make the most of the inherently good flavors and textures of the whole
ingredients you're using. Marge Perry, longtime columnist, health editor, and cookbook author, will
teach you the recipes and techniques it takes to make a satisfying and healthful meal-fast. Your clean
and tasty menu: Honey Lime Glazed Salmon over Sriracha Slaw; Cauliflower Steak; Shakshuka with
Spinach and Feta; Lemon Chicken, Vegetable, and Potato Skillet; Mussels with Fennel, Tomato, and White
Wine; Beef Tacos; Shrimp Caesar Salad; and Cheddar and Tomato Stuffed Chicken Breasts.

The Creative Vegetarian

One fish, two fish-James Briscione, that's a huge fish! Our Director of Culinary Development
took off for Brazil on a U.S.D.A. mission a few weeks ago and came back with tons of inspiration;
he invites you to join him on his journey on the ICE Blog. Photo credit: Dan McGrath

Robert Ramsey
Monday, August 28, 6-10:30pm
$120 F 1 session
Having worked as a chef in Brooklyn's famed Bar Corvo, Chef Robert Ramsey understands that
vegetable-based dishes are getting increasingly creative, modern, and exciting. These recipes throw
out the usual standbys in favor of seasonal ingredients in all their glory! You'll make a unique feast of:
Sweet and Savory Five-Spice Pecans; Snap Pea Salad with Whipped Ricotta and Pickled
Shallots; Grilled Asparagus Salad with Quail Eggs and Lemon Aioli; Creamy White Bean Hummus with
Sautéed Escarole; Fava e Cicoria (fava bean puree) with Dandelion Greens and Chiles; Wild Mushroom
and Leek Risotto with Pecorino Foam; Green Garlic Barley "Risotto" with Beets and Goat Cheese Cream;
and No-Gelatin Panna Cotta with Crème Fraîche and Strawberry Crumble.

Changing the Way You Cook since 1990

Vegetarian Cooking for Couples
Peter Berley
Friday, October 6, 6-10pm
$250 for two F 1 session
Peter Berley, author of the James Beard Award-winning cookbook "The Modern Vegetarian Kitchen,"
shows you how to make meatless meals hat are perfect for two. You'll never tire of these flavorful, filling
winter dishes! We'll make and dine on: Spicy Winter Tomato Soup with Goat Cheese; Wild Mushroom
Fricassee with Farro; Warm Mesclun Salad with Five-Minute Eggs; and Pan Roasted Apples with Pecan

800.988.8103 360.650.1111

Commercial Cooking Equipment

800.988.8103 360.650.1111

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