The Main Course - Summer 2017 - 25

25

ICE PRO
SERIES

Celebrating Julia

Modern Cooking and Plating Workshop
James Briscione
Mon-Tue, July 24-25, 10am-2:30pm
$650 F 2 sessions
This class will focus on plating techniques and strategies to create
visually stunning dishes, using special equipment from Cedarlane
Culinary. ICE Director of Culinary Development James Briscione will
cover a variety of modern cooking methods, including sous vide, pressure cooker,
dehydration, and hydrocolloids. We'll cover:
3 The essential tools for crafting modern plates
3 Theory to plate construction, including how to craft texture and color
3 Advanced cooking techniques, using sous vide, pressure cookers, and siphons
3 Modern serviceware from ICE partner Front of the House
In addition to learning how cook and craft the perfect dish, you'll have the opportunity
to use our in-kitchen photo studio to capture your art on the plate.

A Focus on Plate Design
James Briscione
Monday, May 1, 6-10pm
$120 F 1 session
While making your dishes taste good is vital, all too often, we forget the important role that
sight plays in the enjoyment of a meal. In this class, two-time "Chopped" champion James
Briscione will teach you to prepare some fantastic dishes, with particular attention paid to
appealing and artistic ways to plate them. On your menu: Roasted Pork Tenderloin with Red
Pepper Puree and Scallion Bread; Scallops with Fennel and Citrus; Potato-Crusted Halibut with
Vegetable Ragout; and Roasted Beef Tenderloin with Baby Vegetables and Spinach Puree.

Nick Malgieri
Friday, September 8, 6-10:30pm
$115 F 1 session
In the mid-sixties, Julia and Paul Child built a small house on property
belonging to coauthor Simone Beck's husband. Right above Cannes and
outside the village of Plascassier, the Childs' house, La Pitchoune ("little
one"), became their retreat for vacations and holidays for many years. Julia
loved cooking there with "tomatoes, garlic, and wild herbs," and
frequently entertained visitors such as James Beard. Join ICE baking programs founder Nick
Malgieri for this year's tribute-to Julia's 105th birthday-featuring a menu of Provençal
specialties garnered from Julia's books and Nick's recipe collection. Menu selections include:
Vin d'Orange de Bramafam (white wine scented with orange and cognac); Pissaladiere Niçoise:
(onion and olive "pizza" on a yeast dough); Soupe de Poissons a la Marseillaise (saffron, garlic,
and tomato-scented fish soup); Ragout d'Agneau a l'Arlesienne (ragout of lamb and herbs in a
white wine sauce); Tian de Courgettes (gratin of zucchini, onion, and tomato); Salade aux Fines
Herbes (butter lettuce salad dressed with Provençal olive oil and herbs); Tarte au Citron à la
Cannoise/Tuiles au Beurre (lemon tart and delicate almond cookies from Julia's favorite pastry
shop in Cannes). Rosé de Provence will accompany the meal.

Cocktails and a Classic Movie: The Thin Man
Daniel Stone
Friday, September 8, 6:30-10pm
$120 F 1 session
The Best Picture Academy Award-nominated film "The Thin Man" was the first in a series of
six madcap murder mysteries featuring a husband-and-wife sleuthing team, Nick and Nora
Charles (played by William Powell and Myrna Loy). The film's 1934 release-just after the
repeal of Prohibition-gives us the perfect excuse to celebrate with a series of classic cocktails.
With Daniel Stone, we'll enjoy a meal of dishes and drinks inspired by the movie. First we'll
learn to mix three cocktails: Martini; Mojito; and Tom Collins. We'll also make a series of
nibbles including Bitter and Sweet Bar Nuts; Devils on Horseback; Blue Cheese Popovers; Spring
Rolls with Orange-Sesame Dipping Sauce; Cheese Straws; Caraway Sticks; Rumaki; and Pigs in a
Blanket. Then we'll sit down and enjoy our meal-and those cocktails!-as we watch this classic
together.

COOKING WITH
CHEF DAVID WALTUCK
A Summer Dinner at Chanterelle

Five-Course
Sit-Down
Dinner

David Waltuck
Friday, September 8, 7-10pm
$190 F 1 session
Chef David Waltuck, the celebrated executive chef of Chanterelle for three decades, makes
you a meal inspired by the season. Each of these incredible dishes will be paired with
wine, for a sit-down dinner you'll never forget. (This is not a recreational class, but a
unique dining experience!) The special menu will include: Amuse-Bouches; Chilled
Tomato Consomme, Crabmeat, and Chervil; Potato Ravioli with Melted Vegetables and
Summer Truffles; Striped Bass with Sage and Red Wine; Beef Filet with Oysters and Wild
Mushrooms; and Fig and Goat Cheese Tart.

Classic Summer Dishes
of Chanterelle
Monday, June 26, 6-10pm
$125 F 1 session
Chef David Waltuck's revolutionary Tribeca
restaurant, Chanterelle, was especially well
known for breaking ground with its unique
fresh seafood preparations. Guided by Chef
Waltuck himself, you'll learn how to make
some of his most venerated summer
inspirations, including: Nori Rolls of
Hamachi Tartare; Squid and Vegetable
"Spaghetti" with Roast Tomato Vinaigrette;
Poached Oysters with Sauerkraut and Caviar;
Scallops Sauteed in Duck Fat; Grilled Mackerel
with Clam-Dashi Risotto; and Striped Bass
with Red Wine and Sage.

Modern Dishes
with an Asian Twist
Saturday, July 15, 6-10pm
$125 F 1 session
Two-time James Beard Award winner Chef
David Waltuck, of Chanterelle fame, creates
some of the uniquely French dishes that
made his restaurant groundbreaking-with
Asian influences to take each dish into a new
realm of possibilities. He'll lead you through
a fine-dining menu you won't find anywhere

else: Sea Urchin Guacamole with Taro Root
Chips; Seared Tea-and-Spice-Smoked Salmon
with Sweet and Sour Vegetables and
Vadouvan; Miso-Soy Braised Short Ribs with
Scallion and Wasabi Mashed Potatoes; Crisp
Curry Chicken Dumplings with Tamarind
Ketchup; Sea Scallops with Chinese Black
Beans and Sun-Dried Tomatoes; and "General
Tso's" Sweetbreads.

Salt & Fat
Friday, August 11, 6-10pm
$125 F 1 session
Chef David Waltuck has been known for four
decades as an ambassador of French cooking
through his restaurant, Chanterelle, and his
award-winning cookbooks. Now he teaches
you his unapologetically rich takes on French
bistro cuisine. You'll take classic dishes to the
outer limits of indulgence as you make and
dine on: Chicken Liver Mousse with Green
Peppercorns and Juniper; Mussels in Snail
Butter; Grilled Duck Breast with Duck Fat
Bearnaise; Chicken Sauté with Garlic and
Verjus; Braised Pork Belly with Cider and
Apples; Rib Steak with Red Wine Shallot
Sauce and Roquefort Butter; and Sea Scallops
Sautéed in Duck Fat.

Summer Favorites at ICE
Sunday, July 16, 6-10pm
or Saturday, August 12, 10am-2pm
$120 F 1 session
These fresh and stunning summer dishes both surprise and satisfy anyone who tastes them.
They're sure to be a hit with family, or at any summer picnic or barbecue. Fried chicken, pasta,
steak, seafood, and shortcake-everything is seasonal, and everything is delicious! We'll make
a feast of: Grilled Shrimp-Rosemary Skewers; Ahi Burger Sliders with Ginger Wasabi Aioli and
Lime-Cilantro Asian Slaw; Bucatini with Fresh Tomato-Basil Sauce; Southern Fried Chicken with
Collard Greens; Grilled Skirt Steak with Tomatillo-Serrano Chili Sauce and Grilled Corn Cakes;
Watermelon, Mint, and Grilled Halloumi; and Strawberry Shortcakes with Fresh Whipped
Cream.

Fall Favorites at ICE
Friday, October 6, 6-10pm
$120 F 1 session
That chill in the air is simply inspiration for the warming and original dishes you'll learn to
make in this cooking workshop, centered around the exciting produce and flavors of fall. From
soups to salads to sides and ribs, all of the dishes on this seasonal menu are perfect for family
dinners, parties, and more. We'll make and dine on: Creamy Cauliflower Soup with Truffled
Croutons and Shiitake Mushrooms; Kale Salad with Pickled Onions and Apple Cider Vinaigrette;
Beet Pappardelle with Goat Cheese and Roasted Hazelnuts; Fontina-Stuffed Veal Scallopini with
Wild Mushroom Sauce; Guinness-Braised Short Ribs with Creamy Polenta and Roasted Cipollini
Onions; Roasted Brussels Sprouts with Lemon and Pancetta; and Gingerbread-Pear Trifle.

Quick and Easy Cheesemaking
Sabrina Sexton
Tuesday, May 2, 6-10pm
$115 F 1 session
After taking this specialty course in cheesemaking, you'll not only navigate
the cheese shops of New York better, but start to recreate them at home!
Learn to make your own cheese from scratch while Chef Sabrina Sexton
discusses milk's properties, rennet, curd, ripening, and more. You'll have
the opportunity to make a creamy ricotta and that classic staple,
mozzarella. Several cheese-themed dishes will be prepared that highlight these most popular
cheeses, and everyone will have plenty to take home.

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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