The Main Course - Summer 2017 - 38
SCHOOL OF RECREATIONAL COOKING
Gluten- and Dairy-Free Baking Basics
Saturday, May 6, 6-10pm
$120 F1 session
Pastry Chef James Distefano has been the executive pastry chef at the
Michelin-starred Rouge Tomate, among other world-famous restaurants. He's
an expert in making fine-dining desserts so good, you'll barely be able to tell
they're gluten- and dairy-free! He'll demonstrate the techniques and ingredients
you need to show off your skills with amazing desserts like: Chewy Double
Chocolate Chip Cookie; Pecan Blondie; Buckwheat Crepes with Strawberries and Whipped Cream;
Ancient Grain Chiffon Cake with Espresso Glaze; Rhubarb Crisp with Oat Crumble; and two Dairy Free
Custards: Soy-Maple Panna Cotta and Almond Milk Pudding.
Two-Day Pulled Sugar Workshop
Tue-Wed, July 18-19, 10am-3pm
$275 F 2 sessions
Learn the fundamentals of cooking sugar and isomalt with Chef Kathryn
Gordon, as you create your own amenity-size sugar showpiece. Chef
Kathryn has competed in national sugar competitions as well as on TV. We'll
cover techniques of casting (showpiece base and infrastructure), pulling
(ribbons and leaves/petals), and blowing, as well as using molds and
equipment options for practicing this classic art. Safe gluing and packing
strategies will be covered as well. The theme will be an underwater sea vista, complete with
fish (blown), coral (using ice), and shells (custom silicone molds).
Gluten-Free Italian Baking
Sunday, May 21, 6-10pm
$120 F 1 session
Gluten-free baking can be challenging, but with the right baking methods, it
can be fun and easier than you think-especially with Chef Einat Mazor, a
master pastry chef specializing in gluten-free baking, and the creator of Butterfly
gluten-free flour blends. In this class, you will prepare gluten-free Italian baked
goodies such as: Pizza Marinara and Pizza Bianca (with delicious sauces and
herbs); Italian-Style Focaccia with Antipasti Toppings; and Crusty Breadsticks with
Rosemary and Olives. For dessert, we will make mouthwatering Espresso Brownies. We'll be using cupto-cup gluten-free flours for great baking results that don't compromise in taste and texture. You won't
believe it's gluten-free!
Monday, May 22, 6-10pm
$120 F 1 session
Gluten-free baking is both innovative and delicious when you're working with master Pastry Chef
Einat Mazor, who specializes in gluten-free baking and created Butterfly gluten-free flour blends.
All of us would like to have great flavors and textures just like old times-only gluten-free! So get
excited from your baking results again, as we make: Scrumptious Cinnamon Rolls with Frosting;
Chocolate Babka; Danish; Challah; and sweet and flaky Rugelach.
Our second First Fridays at ICE, on March 3, brought together the cuisine of Japan and Scandinavia,
with sake samurai Roger Dagorn and Agern Restaurant Head Baker Rhonda Crosson teaming up
with ICE Chef David Waltuck for some incredible food and sake pairings. Learn more about First
Fridays at ICE at ice.edu/firstfridays.
Gourmet Cake Series: Gluten-Free Cakes
Thursday, June 29, 6-10:30pm
$120 F 1 session
Every student in this class will make his or her own classic, gluten-free cake. With the guidance of
baker and instructor Sandy Murzin, each student will make a masterpiece that is not only glutenfree, but also delicious and beautiful. Each student will create a Chocolate Flourless Roulade Cake
(which looks like a giant Yodel or Ho Ho), a Chestnut-and-Hazelnut Cake (filled with chestnut cream
and coated with rich hazelnut ganache), or an Almond Cake (filled with apricot spread and enveloped in
a light, fluffy apricot buttercream). At the end of the class, we will box up your masterpiece so it is
ready to share at home or with your coworkers-who will will hardly believe that it's not store-bought
AND that it's gluten-free. Please note that ICE is not a gluten-free facility.
Wednesday, June 21, 6-10pm
$120 F1 session
In this hands-on class, veteran Pastry Chef Michelle Tampakis, a gluten-free
cooking expert, shows you all her secrets to making doughnuts that are
absolutely free of gluten, but nonetheless pile on the flavor! We'll explore yeasted
doughnuts, traditional doughnut-frying methods, and even potato doughnuts
(among other exciting flavor twists!) as we make treats to thrill any tastebud,
including: Brown Butter Doughnuts with Whiskey Glaze; Ginger Doughnuts with Spicy Glaze;
Chocolate Lover's Doughnuts; Sweet Potato Doughnuts with Candied Bacon; Yeasted Boston Cream
Doughnuts; and Yeasted Apple Cider Doughnuts. Please note that ICE is not a gluten-free facility.
We're thrilled to share the news that ICE alum Vivian Howard (Culinary Arts '03) won four awards
at this year's IACP Conference for her book, "Deep Run Roots: Stories and Recipes from My Corner
of the South."
Tuesday, August 29, 6-10pm
$115 F 1 session
Pizza can be crispy, chewy, and delicious even without the wheat flour! CIA-trained Pastry & Baking Arts
Instructor Michelle Tampakis is a gluten-free baking expert. With Chef Michelle, you'll learn precisely how
to make both focaccia dough and multigrain dough. You'll then use the doughs to produce perfect,
homemade gluten-free pizza, using a wide selection of cheeses, mushrooms, sausage and more-plus, of
course, homemade tomato sauce. Please note that ICE is not a gluten-free facility.
6, we welcomed
ICE to alum
influential restaurants-the subject of his new book, "Ten Restaurants That Changed America."
Danny Meyer calls
it "a completely
revelation about restaurants and society."