The Main Course - Summer 2017 - 40


ICE is proud to announce the launch of its Wine Certificate Program, a two-tiered curriculum that will allow you to earn a Premier Cru Certificate, followed by a Grand Cru Certificate. These entertaining and
informative classes will be of interest to the casual wine fan, as well as build to a robust and thorough understanding of wine for the more serious wine enthusiast, including the food and wine professional.
Completion of the ICE Wine Essentials and elective courses can lead to ICE Wine Studies Certificates. All classes may be taken alone and not in conjunction with the Certificate program.
Richard Vayda is the director of wine studies at the ICE. He is also a senior instructor in the school's Culinary Management Diploma program. Vayda's education includes a master's degree in foodservice management from NYU, studies at the Sorbonne in Paris, a certificate from The Sommelier Society of America, as well as visits to all of the world's major winemaking areas. His love affair with wine and food
began in his Italian and Russian family, where he started to make homemade wine as a teenager. Vayda has also opened and owned restaurants, cafés, and lounges in Connecticut and New York. Some of
his favorite wines are Rosés from Provence, aged Cabernets, and, of course, Champagne.

Premier Cru Certificate Requirements

Wine Essentials (6 classes)
with Mail-In Exam Upon Completion
+ 2 Single-session Wine Elective Courses

Grand Cru Certificate Requirements*

Advanced Wine Essentials (4 classes)
with Mail-In Exam Upon Completion
+ 2 Single-session Wine Elective Courses
* Prerequisite: Premier Cru Certificate

Wine Essentials:
Classic World Wine Tour
Richard Vayda
Tuesdays, May 23-June 27, 6:30-8:30pm
or Wednesdays, June 21-August 2, 6:30-8:30pm
or Tuesdays, September 5-October 10, 6:30-8:30pm
$495 F 6 sessions

This six-week course, created by ICE Director of Wine
Studies Richard Vayda, uses grape varietals, as well as
winemaking regions, as the keys to understanding the
full wine spectrum. You will receive a thorough introduction to winemaking, tasting, laws, and labeling as
you learn about wine components and taste some of
the world's most celebrated wines.

Session 1: Winemaking and Wine-Tasting Basics
Session 2: France: The Wines and Grapes of
Burgundy and Bordeaux
Session 3: The Major Wines and Varietals of Italy
Session 4: Spanish and Warm-Climate Wines
Session 5: West Coast and New World Wines
Session 6: A Tour of Sparkling Wine

Wine Essentials II
Richard Vayda
Wednesdays, October 11-November 1, 6:30-8:30pm
$325 F 4 sessions

This four-week continuation of the Wine Essentials
series offers in-depth exploration and tastings of some
of the world's more interesting and unusual wines.
Studies will include an expanded array of lesserknown varietals and wines, as each class concentrates
on one wine category and delves into the wines' production, characteristics, and uses, including discussions of food and wine pairing.

Session 1: Advanced White Wines: Side-by-Side
Tasting of Interesting Aromatic and
Fruity Wines
Session 2: Advanced Red Wines: In-Depth
Comparison of Selected Wines from
Old and New World Regions
Session 3: Off-Dry to Sweet: Exploration of Elegant
Rieslings to Cru Classé Sauternes
Session 4: Fortified and Aromatized Wines with
Wine Service: Fascinating Wines, from
Vermouths and Sherries to Madeiras and

Introduction to Wine

Sangria: Party Perfect!

Mediterranean Wine Cruise

Richard Vayda
Tuesdays, May 2-9, 6:30-8:30pm
or Thursdays, July 13-20, 6:30-8:30pm
$190 F2 sessions
This class, crafted by ICE's resident
sommelier, Richard Vayda, is tailored to the
wine novice who wants a quick, fun, and basic
introduction to the world of the grape. You'll
learn the fundamentals of wine, wine tasting,
and appreciation, which will start you on the
road to critically judging wine color, aroma,
flavor, and body. You'll discover the meaning
of such wine concepts as dryness, acidity,
fruitiness, tannins, varietals, vintages, and
more. Participants interested in continuing
their exploration of wine are encouraged to go
on to Wine Essentials.

Richard Vayda
Monday, June 12, 6:30-8:30pm
$95 F1 session
Sangria makes the perfect party mixer. It's
great for a group, delicious and refreshing in
any season, and especially welcome for warm
weather and outdoor entertaining! Easy to
prepare and fun to make, sangria offers
boundless opportunities to show off your
style. Join ICE's resident sommelier, Richard
Vayda, for a fun and creative sangria
workshop. White, red, rosé, and sparkling-
we'll create them all, by recipe and later by
your own invention! The evening will include
discussions and tastings of appropriate wines,
ingredients, and garnishes, as well as ideas for
entertaining. A selection of sangriaappropriate snacks will accompany our

Richard Vayda
Thursday, July 27, 6:30-8:30pm
$95 F 1 session
The Mediterranean is world-renowned for its
delicious, sunny wines-bright whites and
refreshing rosés, of course-but the region
also offers so much more. Richard Vayda,
ICE's resident sommelier, guides you on a
sensory tour through the area's incredible
flavors, highlighting its distinctive wines,
cheeses, and other foods that make it so
prized for cuisine and travel. The class will
include tastings and discussion of a wide
range of wine types and styles, as we cruise
the Mediterranean coast-from Spain to the
French Riviera, Italy, Greece, and wines of the
islands as well, accompanied by matching
samples of regional fare.

Reserves from the ICE Cellar
Richard Vayda
Tuesday, May 16, 6:30-8:30pm
$130 F 1 session
ICE's resident sommelier, Richard Vayda,
raids the cellar for this spectacular biannual
tasting of selected premium wines. You will
enjoy Cru Burgundies and Bordeaux, aged
American Pinots and Cabernets, and other
gems in a side-by-side tasting. The evening
will start with a delicious sparkling wine,
followed by samplings of an ever-varying
collection from around the world. We'll end,
naturally, with a decanter of vintage dessert
wine. Selections change from year to year. You
will also enjoy fine cheeses and other nibbles
to enjoy the unique beverage selections.

Wine for Couples
W.R. Tish
Friday, May 19, 6:30-8:30pm
or Friday, October 6, 6:30-8:30pm
$180 for two F1 session
Couples that enjoy good
wine and good food live
in the best possible city to
indulge in both. But they
can appreciate its treasures
even more when they each
have a better grasp of what
types of wines they enjoy.
Some wines are light, some
are heavy; some sharp with
acidity, some rough with
tannin; some have oak, some don't. The aim
of this class will be to gauge what styles of
wine appeal most to you-together and
individually. Noted wine writer and humorist
W. R. Tish, of, will lead you
through a range of diverse offerings that are
sure to engage your senses and help you make
sense of all that the wine world has to offer.
Come with a date-or with a group of friends!

Beyond California:
Exploring the U.S. Wine Scene

Understanding Wine:
A Course for Enthusiasts
and Professionals
Classes led by John Ragan and NYC wine experts
Tuesdays, September 12-November 14, 6:30-9pm
$1,895 F 10 sessions
Are you a serious wine lover looking to deepen your
knowledge? Do you want access to the same wine
training that Danny Meyer's sommeliers receive? Do
you want to learn to talk intelligently about wine, or
start your own collection? If you answered "yes'' to
any of these questions, you'll thoroughly enjoy this
10-week journey through the wine regions of the
world brought to you by ICE along with Union
Square Hospitality Group wine director and Master
Sommelier, John Ragan. See p. 21 for curriculum.

Richard Vayda
Wednesday, May 31, 6:30-8:30pm
$90 F 1 session
Sparklers from Albuquerque? Crisp whites
from Texas? Robust reds from Mid-Atlantic
states? The American wine world extends far
beyond its most famous regions. Join ICE's
resident sommelier, Richard Vayda, for a fun
and flavorful U.S. wine tour outside of
California, as you crisscross the country to
find some of the nation's great lesser-known
wines. A delicious selection of American
cheeses will accompany your tour.

Burgundy Grand Tasting
Richard Vayda
Thursday, June 8, 6:30-8:30pm
$125 F1 session
Richard Vayda, ICE's resident sommelier,
searches the ICE cellar to find some lovely
aged Burgundies to pair with younger
samples, offering a true overview of the
Bourgogne. This special tasting will feature
older Premier Cru wines, a Grand Cru, and
regional cheeses. Experience the best of
Burgundy under the experienced eye of a
truly knowledgeable wine connoisseur!

Italian Festival:
Vino, Salume, e Formaggio
Richard Vayda
Thursday, June 22, 6:30-8:30pm
$95 F 1 session
Prosecco, prosciutto, and provolone: Some of
life's simplest and tastiest pleasures come
straight out of Italy. Join ICE Director of
Wine Studies Richard Vayda for a delicious
discussion, as you tour some of the major
wine regions of Italy while tasting traditional
cheeses and cured meats. Winemaking, as
well as the production of cheeses and salami,
will be covered. Throughout it all, you'll enjoy
a variety of scrumptious Italian pleasures,
from fresh and uncomplicated to rich and
complex. Un vero festival!

German Wine Made Easy
David Rosengarten
Friday, July 14, 6:30-8:30pm
$90 F 1 session
Lest you think that most German wine is
sweet, this informative and delightful winetasting class proves that Germany is making
some excellent dry wines (in fact, about 75%
of German wine is dry)! With former Food
Network host and chef David Rosengarten,
we'll first learn how to read and understand
German wine labels. As we continue tasting,
we'll consider such issues as grape variety,
regions, and vineyards while exploring
Kabinett, Spatlese, Auslese, and plenty more.
After this entertaining class, you'll have the
keys to unlocking the mysteries of what are
arguably the world's greatest white wines.

Napa and Sonoma:
The California Reserves
Richard Vayda
Tuesday, July 18, 6:30-8:30pm
$95 F1 session
California is the top U.S. wine producer by far.
When most people think of California wines,
Sonoma and Napa valleys immediately come
to mind. But in reality, only about 10% of the
state's wine come from these two celebrated
regions.This evening's tasting, hosted by ICE's
resident sommelier, Richard Vayda, pits the
two regions' best varietals side by side in a
no-holds-barred face-off! Come help judge
the best and the tastiest from these two
renowned areas. Delicious California cheeses
will accompany the wines, of course!

Great Wines for Under $20
and Over $50
Richard Vayda
Tuesday, August 1, 6:30-8:30pm
$90 F 1 session
Does a high price really imply high quality?
Along with our resident sommelier, Richard
Vayda, you'll examine this and other
fascinating questions about the value and cost
of wine. First you'll taste a selection of terrific
wines on the lower end of the price scale,
followed by some fabulous wines from the
higher end. Then, in a fun blind-tasting
format, you will be the ultimate judge of

Délices de France:
French Wines and Cheeses
Richard Vayda
Tuesday, August 15, 6:30-8:30pm
$95 F 1 session
What could be better than wine and cheese-
except, perhaps, French wine and cheese!
Join ICE's resident sommelier, Richard
Vayda, for a tour of some of France's best
offerings in each category. The class will
include discussions of major French wine
regions, as well as the origin and processes
behind various cheese types, from fresh and
creamy to aged and funky. Tastings and
pairings of wide selection of both will
highlight the evening.

Cheese & Wine 101
Max McCalman
Friday, September 22, 6:30-8:30pm
$95 F 1 session
The progress of civilization follows the history
of cheese and wine-yet with the myriad
varieties available today, it can challenging to
pair them well. In this class by Maître
Fromager and James Beard Award-winning
author Max McCalman, you will taste a range
of cheeses and wines alongside one another.
As you learn the principles of professional
food and beverage pairings, you'll be able to
apply each lesson during the tasting.
Descriptions of the wines and cheeses will be
provided, along with a rating sheet that will
help you "find" your palate. As you come away
with some "rules" for which types of cheeses
and wines pair best, you'll be sure to pick up
nuances you never noticed before!

The Essential Wine-Pairing Course
David Rosengarten
Sunday, August 6, 6-10pm
$125 F 1 session
Along with accomplished Food Network host and chef David Rosengarten, we'll learn all the
ins and outs of pairing wine and food-then put those lessons into practice by making a series
of outstanding dishes and pairing each with a wine. You'll discover how to balance foods'
sweetness, sourness, saltiness, and bitterness with ideal ratios of fruits, tannins, and alcohol
content. During the meal, you'll see how acidity in food diminishes sourness in wine, how low
alcohol melds with salty food, and much more. We'll prepare: Grilled Swordfish with
Mango-Red Pepper-Cilantro Salsa; Greek Avgolemono Soup with Rice and Lamb Meatballs;
Portuguese Salt Cod and Potato Casserole; and Turkish Grilled Eggplant Mash with Oil-Cured
Black Olives.

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