The Main Course - Summer 2017 - 30

30

SCHOOL OF RECREATIONAL COOKING

HEALTHFUL & VEGETARIAN

Spring Vegan Dinner
Michelle Tampakis
Monday, May 1, 6-10pm
$115 F 1 session
Explore a majestic meal made from the most
in-season vegetables available. With experienced
Chef Michelle Tampakis, we'll focus on bringing
out full, rich flavors without the use of dairy or
animal products, but nonetheless highlighting
what makes each of these veggies excellent. Our
spring feast includes: Spinach Risotto with Arugula
and Roasted Tomatoes; Caponata; Escarole and
Summer Squash Soup; Stewed Artichokes with
Peas; Kale Polenta; Spring Rolls with Asparagus;
Carrots with Marsala and Coconut Milk; and
Marinated Figs with Balsamic Vinegar.

Kitchen Improv: Vegetarian
Cooking Without Recipes
Wai Hon Chu
Friday, May 5, 6:30-10:30pm
$120 F 1 session
Get ready for some more Kitchen Improv with
Chef Wai Chu! No recipes, no timers, no
measuring cups-just valuable cooking
techniques and principles you'll use in the kitchen
again and again. Unleash your creativity as you
make dishes including: Root, Grain, and Greens
Salad; Artichoke, Tomato, and Goat Cheese Frittata;
Udon Noodle Bowl with Cauliflower, Pepper, and
Chard Curry; Asparagus and Roasted Vidalia Onion
Flatbread Pizza; Oven-Roasted Ratatouille; and
Vegan Coconut Lime Pudding.

Chinese Vegan Cooking
Wai Hon Chu
Saturday, May 13, 6:30-10:30pm
$115 F 1 session
This class with Chef Wai Chu takes a fresh look
at the remarkable flavors and versatility of
Chinese vegan cooking. With just a few of the
healthier ingredients from the Asian pantry,
you can easily create a huge variety of
homestyle dishes. First, we'll look at some
ingredients and equipment (steamers, woks,
spiders) commonly found in the Chinese
kitchen. Next, we'll learn the essentials of
health-friendly Asian cooking techniques like
stir-frying, steaming, and stewing. We'll then
prepare a variety of recipes that are simple and
impressively delicious, including: Steamed
Shiitake and Cabbage Dumplings; Bean Curd
Rolls with "Vegetarian Duck" Stuffed with Dried
Shiitake Mushrooms and Bamboo Shoots;
Stewed Daikon with Chinese Five-Spice Blend;
Stir-Fried Mung Bean Vermicelli with Bell
Peppers; Fresh Wild Mushrooms and Silken Tofu
in Black Bean Sauce with Baby Bok Choy;
Steamed Jasmine Rice; and Sweet Potato Rice
Balls in Sweetened Coconut Soup.

HEALTHY COOKING
WITH JACKIE NEWGENT
Cooking for Fitness
Jackie Newgent
Monday, June 26, 6-10pm
$115 F 1 session
Stay fit with a delicious
menu that matches up
perfectly with an active
lifestyle. Jackie Newgent
will share energizing tips
and nutrient-rich cooking
techniques that keep your
heart healthy, your body
shapely, and your taste
buds tantalized. You'll
prepare a complete meal from appetizers to
desserts, including: Rosemary White Bean
Bruschetta; Black Mission Fig and Avocado
Salsa; Mediterranean Baby Arugula & Goat
Cheese Orzo Salad; Dill Freekeh with Roasted
Carrot Coins; California Turkey Burger Sliders;
Tequila-Lime Chicken and Spinach Linguine;
Sweet Potato Burrito Spirals with Red PepperAvocado Puree; Asian-Style Savory Oatmeal;
Chocolate-Quinoa Energy Bars; and Fresh
Green Juice Smoothie.

Luscious and Lean
Vegetarian: Summer Dishes
Jackie Newgent
Monday, July 24, 6-10pm
$115 F 1 session
Enjoy savory, sweet, and seasonal vegetarian
cuisine that's great tasting and good for you-
whether you're a vegetarian or simply choose
to eat vegetarian some of the time. Culinary
nutritionist Jackie Newgent shares her highflavor, nutrient-rich cooking techniques while
highlighting some of the the benefits of allnatural, plant-based eating. You'll prepare
delights like: Charred White Peach
Guacamole; Falafel Chickpea Burgers with
Fresh Pickled Red Cabbage; Creamy Tomato
Fettuccine with Arugula and Pistachios;
Organic Tofu Curry with Sticky Coconut
Couscous; Cold Peanut Butter "Noodles";
Herbed Seasonal Vegetable Farro; Piquant
Purple Potato Salad; Lemony Baby Greens &
Berry Sorghum Salad; Sweet Cherry-Vanilla
Smoothie Cocktail; and Vegan Chocolate Velvet

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Mousse with Raspberries.

Showstopping
Vegetable Dishes
Jackie Newgent
Monday, August 21, 6-10pm
$115 F 1 session
Vegetables aren't just good for you; they're
trendy, too! A specialist in plant-based
cuisine, culinary nutritionist Jackie Newgent
will showcase how to transform vegetables
from their traditional role as a side dish to a
starring role on the plate. You'll learn highflavor techniques to make veggies
mouthwatering to vegetarians and nonvegetarians alike, by indulging in a menu
including: Curry Zucchini Satay with Coconut
Cauliflower "Rice" and Cashews; Roasted
Rainbow Beets Platter with Pistachios and
Rosemary Crème; Smoky Vegan Carrot Hot
Dogs; Grilled Asparagus Mimosa with Crispy
Fried Eggs; Portabella Bacon BLT; Grilled
Eggplant Roulades with Herbed Goat Cheese
and Charred Balsamic Tomato Relish; Roasted
Cauliflower Steak on Purple Cauliflower Puree
with Chive Chutney; and Green Bean Fries with
Lemon Yogurt Aioli.

All-Natural Diabetes Cooking
Jackie Newgent
Monday, May 8, 6-10pm
$130 F 1 session
Jackie Newgent, RDN, an award-winning
cookbook author and culinary nutritionist,
shares her tasty recipes that also happen to be
healthful for everyone-specifically those
with diabetes, prediabetes, or heart-health
concerns. While following a whole-food
approach and using absolutely nothing
artificial, you'll prepare: Roasted Greek
Eggplant with Feta; Roasted Orange Bell
Pepper Soup; Granny Smith Breakfast
Sausage; Party Spinach Dip; Thai-Style Halibut
with Mango Relish; Cajun Grains; California
Chicken Burger Sliders; and more. A copy of
Jackie's "The All-Natural Diabetes Cookbook,
2nd edition" is included in the class tuition!

Beyond the Zoodle
Melanie Underwood
Sunday, August 6, 10am-2pm
$115 F 1 session
The spiralizer, an increasingly popular kitchen tool, can be used to make far
more than just veggie noodles! Using OXO brand spiralizers to their fullest,
Chef Melanie Underwood shows you how to take this essential piece of
\equipment to brand-new places-in a fantastic meal that also happens to be
entirely vegetarian. We'll make and then dine on: Pear Crisps with Gorgonzola
and Hazelnuts; Vegetable Noodle Ramen; Savory Butternut Squash Noodle Pie; Parsnip Waffles with
Ratatouille; Butternut Squash Noodles with Vegetarian Bolognese; Herbed Cauliflower Rice and
Chickpea Salad; and Apple-Chip Cinnamon Ice Cream Sandwiches. Plus, everyone will leave the class
with a new handheld spiralizer from OXO!

Healthy Comfort Foods
Phoebe Lapine
Sunday, July 30, 6-10pm
$135 F 1 session
Join gluten-free chef Phoebe Lapine for an evening of seasonal superfoods that
taste as good as they are good for you. She'll share how adopting an
anti-inflammatory diet drastically improved her health; actionable steps for
incorporating new nuts, seeds, and spices into your daily life; and techniques
for making the most out of fermented foods that promote
good gut health. The eclectic gluten-free spread includes:
Creamy Vegan Zucchini-Basil Soup with Avocado and Brazil Nut Pangritata;
Grilled Romaine Hearts with Roasted Shallots, Artichoke Hearts, and Kefir Green
Goddess Dressing; Marinated Kale with Tamari Roasted Beets and Sesame Seeds;
Vegan Quinoa "Fried" Rice with Rainbow Chard; Turmeric-Braised Chicken
Thighs with Golden Beets and Leeks; Hemp-Crusted Salmon with Chili Roasted
Root Vegetables, Chickpeas, and Tahini; Golden Milk Chia Pudding with
Cinnamon Yogurt and Sweet & Spicy Cashew-Pepita Brittle; and Raw Gingerbread
Cookie Beauty Balls (to take home). Everyone will also receive a copy of Phoebe's
new book, "The Wellness Project: How I Learned to Do Right by My Body, Without
Giving Up My Life."

400-Calorie Easy
Weeknight Dinners
Marge Perry
Tuesday, June 6, 10am-3pm
$115 F 1 session
Can dinner be delicious, satisfying, simple-and
low calorie too? Absolutely, when you have the
right recipes and techniques. Join Marge Perry, an
award-winning cooking and health columnist, as
she shares some of her favorite weeknight recipes,
all with fewer than 400 calories! We'll make an
array of clean, healthful weeknight dinner dishes
such as: Shakshuka with Spinach and Feta; HerbCrusted Salmon; Filet Mignon with Garlic Butter;
Chicken Piccata and Black Bean Pumpkin Soup.

Beans, Greens, and Grains
Scott McMillen
Monday, June 12, 6-10pm
$115 F 1 session
Explore
the
nutritious,
scrumptious, and cost-effective
potential of grains, beans, and
more with Chef Scott
McMillen! From breads to
soups to salads, your family and
friends will praise you for your
mastery of these staples-with
some unexpected twists. We'll
make a feast of: Whole-Grain
Crostini with White Bean and Spinach Spread;
Minestrone with Chickpeas and Collards; Barley
Soup with Fava Beans and Swiss Chard; Spicy Black
Bean and Corn Salad; Rye Porridge with Zucchini
and Lentils; Red Beans and Farro with Brussels
Sprouts; Whole-Grain Risotto; and Hearty
Ribollita.

Healthy Grilling
James Briscione
Monday, June 19, 6-10pm
$115 F 1 session
Just because you're watching your health, it
doesn't mean you have to skip the grill this
summer! Instead, let ICE Director of Culinary
Development James Briscione show you how to
focus on herbs and spices to amp up everything
you make using this versatile cooking method.
You'll learn how to coax juicy, flavor-packed results
out of lean cuts of meat like Fish; Chicken Breast;
Pork Tenderloin; and Flank Steak. You'll also create
gorgeous seasonal salads and sides made directly on
the grill, then enjoy our summery feast in a sit-down
meal.

Ancient Grain Meals
Annmarie Loffredo
Sunday, June 25, 6-10pm
$115 F 1 session
Annmarie Loffredo, owner of
the catering company Annie's
Artisanal Cookery, makes the
most of ancient grains,
combining their extraordinary
flavor
with
beautiful
ingredients. She'll guide you
through a hearty menu of Eggs
Benedict with Turkey Bacon,
Multigrain Bread, and Chia-Seed
Guacamole; Blueberry Banana Spelt Mini Muffins;

Poached Salmon Quinoa "Nicoise" Salad;
Sorghum, Sweet Potato, and White Bean Salad with
Arugula Pesto; Chicken Breast Stuffed with Farro
and Raisin Stuffing; and Buckwheat Risotto with
Mushroom and Hazelnut Cream.

The Summer Vegetarian
Daniel Rosati
Tuesday, June 27, 6-10pm
$115 F 1 session
Anytime is the right time for learning these
essential dishes that take summer's freshest
veggies to the next level! Experienced Chef Daniel
Rosati shows you how to use fresh herbs and
vegetables in an original (and satisfying!) menu of
Feta & Watermelon "Checker Board Salad"; Spice
Roasted Chickpea Salad; Miniature Cauliflower
Crust Pizzas; Sweet Pea Ricotta Cavatelli with
Sicilian Lemon-Mint-Basil Pesto; and Double
Chocolate Zucchini Bread.

Vegetarian Turkish Essentials
Jennifer Abadi
Monday, July 10, 10am-2pm
$115 F 1 session
These sweet and savory specialties prove that you
don't need meat to capture Turkish cuisine's
distinct flavors, which use mint, yogurt,
cinnamon, rosewater, and much more. Middle
Eastern food expert Jennifer Abadi guides you
through the country's unique blend of influences
from Europe, Asia, and beyond-perfect for a
menu that includes: Red Lentil, Bulgur, and Mint
Soup; Stuffed Grape Leaves with Rice, Currants,
Pine Nuts, and Mint; Collard Green Salad with
Yogurt-Garlic Sauce; Stuffed Baby Eggplants with
Tomatoes, Onions, Garlic, and Peppers; White Bean
Stew with Olive Oil, Tomatoes, and Sweet and Hot
Paprika; Cracked Wheat with Butternut Squash,
Chickpeas, Chestnuts, and Cinnamon; and for
dessert, Ottoman Rice Flour Pudding with
Rosewater and Ground Pistachios.


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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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