The Main Course - Summer 2017 - 39

39

PROFESSIONAL
MIXOLOGY at ICE

Private Hands-On

COOKING PARTIES

Director of Beverage Studies Anthony Caporale
Wednesdays, September 27-November 1, 6:30-9:30pm
$595 F 6 sessions

Are you a working bartender looking to take your technique
and product knowledge to the next level? Are you a cocktail
aficionado who wants to learn how the pros make drinks?
If you want a rock-solid foundation in the history, science,
and skills behind professional mixology, this course is for
you. ICE Director of Beverage Studies Anthony Caporale is
your guide through six evenings that will dramatically
transform your cocktail expertise.

Session 1: Introduction to Professional Mixology
Learn the history, traditions, and production methods behind each major category of alcoholic beverage (vodka, gin, rum, tequila, whiskey, bourbon, and Scotch), and discuss their
flavor profiles, taste popular brands, and learn the most common uses for each liquor.

Session 2: Mixology Techniques
This very hands-on session will cover recipes and mixing techniques for both classic and
modern cocktails. You'll learn all about bar setup, glassware, pouring, mixing techniques for
each type of drink, best practices, service speed and working clean, recipes, and popular
cocktails (straight and rocks; highballs; juice drinks, multi-liquor drinks; martinis; frozen
drinks; pousse-cafés; hot drinks; beer and wine cocktails). You'll then have the opportunity
to make each drink under Anthony Caporale's guidance.

Session 3: Classic Cocktails
Every bartender has been stumped by a guest who orders a drink he or she has never heard
of before. With the thousands of different recipes listed in bartending books, it's nearly impossible to learn them all. While the majority of cocktails included in these ponderous tomes
are never ordered in the real world, there are several dozen drinks that every good bartender
(professional or recreational) should commit to memory. Anthony Caporale has compiled
these must-know cocktails into his "Bartender's Canon," and will lead you through mixing
them all!

Session 4: Culinary Mixology
Take your cocktails to the next level and start mixing like a chef. Anthony Caporale will show
you how to make incredible drinks using herbs, spices, vegetables, and other ingredients
more commonly found in the kitchen than behind the bar. You will learn to make a Seafood
Bloody Mary, add bell peppers to your Mojitos, and spice up your martinis with fresh basil.
You're guaranteed to move your window-box garden closer to your bar after this class!

Session 5: Bar Management Basics/Wine & Beer Cocktails
You'll be introduced to the basics of running a successful bar program, including how to
create a profitable drink menu, developing signature recipes, inventory management,
product ordering, and theft prevention. The second half will explore the latest trends in wine
and beer cocktails, and how to incorporate these drinks into your beverage offerings.

Session 6: Cocktail Recipe Development
Every bartender aspires to one day create the next great drink, but few understand the flavor
interactions that turn new cocktails into classics. This class will cover the templates behind
successful drinks, and provide you with a solid foundation for developing signature cocktails
that not only taste great, but are also profit-drivers. Once you've mastered the theory behind
recipe development, you'll get to try your hand at creating your very own liquid masterpiece!

WE WROTE THE BOOK...

The Institute of Culinary Education
runs a private cooking-party program
that offers events perfect for corporate
entertaining, team building, and
closing dinners, or for personal
celebrations such as birthdays,
rehearsal dinners, bachelorette and
bachelor parties, and special reunions.
You'll learn specific techniques as our
chef-instructors and assistants-who
are prepared for both the eager novice
and the experienced cook-guide you
through the recipes.
Each event is a breakfast, lunch or
dinner where hands-on cooking is the
entertainment. Your party will be
divided into groups, each cooking a
different part of the menu that you've
selected. You will learn specific
techniques and kitchen tricks that will
get you thinking like a chef.
Our chef-instructors are experienced
professionals, and have a comprehensive knowledge of virtually all cuisines,
along with the experience to make
cooking fun and entertaining. As one
of the leading culinary education
centers in America, the school's
atmosphere and professionalism are
geared toward a fun learning
experience.
Our parties call for a minimum of 12
and a maximum of 100 people. Our
largest kitchen holds 40 people. A
group of 40 to 65 people will cook in
two kitchens, while a group of 65 to
100 people will be allocated three to
four kitchens. In each case, the group
will dine together in one kitchen.
Celebrity Chef Option
This is a unique and exciting way to
enhance your cooking party. Let ICE
arrange for a celebrity chef to cook for
your group. Price and availability of
these and many other chefs vary.

Representative Clients
Recent clients who have held private
cooking events at ICE include Google,
MTV, American Express, L'Oreal,
ABC/Soapnet, NY Life Insurance,
Pfizer, Yahoo!, Visit Britain, Tory
Burch and law firms Skadden Arps,
Ropes & Gray, and Mayer Brown.
Wine or Beer Tastings
& Mixology Parties
Another option for your group is to
hold a private wine or beer tasting at
ICE. Topics range from "A Wine Tour
of Italy" to "New World vs. Old World
Wines." For beer aficionados, we can
arrange a sampling of microbrew
beers. Yet another beverage option is a
mixology class: From classic cocktails
to their contemporary twists, our
experts can teach the basics and much
more of cocktail creation. Hors
d'oeuvres and food-pairing option can
be added to any of these beverage
programs.
Kids' Cooking Events
By popular demand, we are pleased to
offer Kids' Cooking Events, perfect for
birthdays and other special
celebrations. These parties run two
hours and include a specially designed
hands-on cooking class with an
experienced
chef-instructor;
a
sit-down meal where kids eat what
they cook, plus snacks; a kid-friendly
bar with juices, sodas, and milk, plus
coffee and tea for adults; and
refreshments for adults, if ordered.
An ICE event coordinator will work
with you to create the perfect meal
based on your child's age and culinary
preferences. Prices are $2,700 for up
to 20 children, and $60 for each
additional child. A 20% service staff
fee and operation fee is added.

Typical Event:
"Culinary Careers: How to Get Your Dream Job in Food, with Advice from Top Culinary
Professionals" (Clarkson Potter) can provide a road map for career success.
Written by ICE President Rick Smilow and coauthor Anne E. McBride, the book includes candid
portraits of dozens and dozens of coveted jobs at all levels to help you find your dream position.
"Culinary Careers" is a guide to navigating the seemingly endless range of career opportunities
in the food industry today.
"For anyone in the food-service business, or even thinking about it, this is a must-have guide."
-TIM ZAGAT

*
*
*
*

3 to 3.5 hours
* Our space accommodates groups of
1/2 hour for wine & hors d'oeuvres
12-100 people. At every event, the group
1 hour for hands-on cooking class
will dine together in the same kitchen
Full-service sit-down dinner where
* Price Ranges from $85-$195 per person
everyone enjoys the meal that you've made
* An open bar of house wine, beer, water, &
soft drinks included and served
throughout your event

For more information, call 888.961.CHEF


http://recreational.ice.edu/Courses/Detail/15699?utm_source=summer2017mcnxtbook&utm_medium=&utm_campaign=nxtbook_maincourse&utm_content=summer2017maincourse

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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