The Main Course - Winter 2020 - 20

20

SCHOOL OF RECREATIONAL COOKING

THE BUTCHER BLOCK
Steakhouse + Poultry + Beef

STEAKHOUSE

Techniques: Grilling Steak + Pan Sauces+ Sautéing
Cooking Level: Basic
Great New York Steakhouse

Texan Steakhouse

Friday, January 10, 6:30-10:30 p.m.
Saturday, January 25, 6-10 p.m.
Sunday, February 16, 6-10 p.m.
Friday, February 28, 6:30-10:30 p.m.
Friday, March 6, 6:30-10:30 p.m.
Saturday, March 21, 6-10 p.m.
Friday, April 3, 6:30-10:30 p.m.
Friday, April 17, 6:30-10:30 p.m.
Saturday, May 2, 6-10 p.m.
Friday, May 15, 6:30-10:30 p.m.
$135 D 1 session D Level 1
New York City has some of the most famous
steakhouses in the country. These classic
establishments are known for a distinctive
homey atmosphere and a trademark cuisine that
has been pleasing diners for decades. Spend an
evening learning the techniques and recipes you
need to replicate your favorite steakhouse
experience at home. You'll make and enjoy
classic shrimp cocktail; Caesar salad; grilled New
York strip with beurre Maître d'Hôtel; creamed
spinach; truffled mashed potatoes; cheesecake
with strawberry compote; and a classic martini.

Friday, January 3, 6:30-10:30 p.m.
Thursday, April 2, 6:30-10:30 p.m.
$130 D 1 session D Level 1
As a natural extension of its expansive pastures,
renowned ranches and roaming cattle, Texas has
a longstanding steakhouse tradition. There,
juicy steaks are often served with a hot and rich
chile sauce, which mashed potatoes or
cornbread greedily sop up. Enjoy these dishes
and more as you celebrate the Lone Star State
by making and dining on: homemade chips and
guacamole; skirt steak with tomatillo-serrano
chile sauce; jalapeño creamed corn; buttermilk
mashed potatoes; bourbon pecan bread pudding;
and classic margaritas.

Great New York Steakhouse II
Saturday, January 18, 6-10 p.m.
Friday, February 7, 6:30-10:30 p.m.
Saturday, March 14, 6-10 p.m.
Friday, April 24, 6:30-10:30 p.m.
$135 D 1 session D Level 1
If you can't get enough of the wonderful steaks,
salads, and sides at Gotham's top eateries, join
us for this follow-up to one of our most popular
classes, The Great New York Steakhouse. In this
iteration, we expand upon the classic dishes
served at the most celebrated chophouses in this
gastronomic city. On your menu: clams casino;
wedge salad; filet mignon au poivre with cognac
cream sauce; hand-cut fries; grilled asparagus;
chocolate mousse; and a classic Manhattan.

Whiskey Steakhouse
Saturday, January 4, 6-10 p.m.
Saturday, February 22, 6-10 p.m.
Tuesday, March 17, 6:30-10:30 p.m.
Friday, March 20, 6:30-10:30 p.m.
Saturday, May 9, 6-10 p.m.
$135 D 1 session D Level 1
Bold whiskey and hearty steakhouse dishes
make the perfect couple. You will make a meal
that puts whiskey to use, including: ricotta toast
with bourbon-bacon jam; New York strip steak
with mushroom-whiskey sauce; whiskey glazed
carrots; hash browns; and whiskey and chocolate
pecan bars, all washed down with a whiskey sour!

French Steakhouse
Saturday, January 11, 6-10 p.m.
Friday, February 7, 6:30-10:30 p.m.
Saturday, March 7, 6-10 p.m.
Friday, May 1, 6:30-10:30 p.m.
$135 D 1 session D Level 1
Good wines and simple but elegant fare are
hallmarks of the French brasserie tradition, and
steak is a favorite order. You'll learn to prepare:

oysters mignonette; frisée aux lardons; steak au
poivre; pommes Anna; haricots verts aux
champignons et noisettes; and profiteroles for
dessert.

Signature Dishes from Classic
American Steakhouses
Sunday, January 12, 6-10 p.m.
Saturday, April 4, 6-10 p.m.
$135 D1 session D Level 1
Of all the steakhouses found throughout the
United States, a rare few have become famous
for dishes that are instantly recognizable as
theirs. From sides to the meat itself to decadent
desserts, these signature dishes are why we visit
those steakhouses above all others. In this class,
take a whirlwind tour of some favorites, going
from New York to Los Angeles in just a few
hours as you prepare: chopped salad with hearts
of palm, artichoke hearts, and blue cheese
(Morton's, Chicago); skirt steak with red wine
mojo and orange salsa (Chef Allen Susser, Chef
Allen's, Aventura, Florida); German-style hash
brown potatoes (Peter Luger, Brooklyn);
mushrooms and onions (Morton's, Chicago); mini
cheesecakes with raspberry compote; and classic
martini.

sauce; roasted Brussels sprouts with bacon; beet,
arugula, goat cheese and bacon salad; hot fudge
brownie sundaes with candied bacon; and a maple
Old-Fashioned.

South American Steakhouse
Friday, January 24, 6:30-10:30 p.m.
Friday, March 13, 6:30-10:30 p.m.
Saturday, April 25, 6-10 p.m.
Saturday, May 30, 6-10 p.m.
$135 D 1 session D Level 1
From the churrascarias of Brazil to the open-air
fires of the Argentine Pampa, South America has
a rich grilling tradition that makes use of quality
raw ingredients, since the meat is usually simply
marinated in oil before grilling. It is then served
with sauces or a drizzle of lemon juice. Fish and
seafood begin many a meal, in the guise of
ceviche or escabeche. In this class, you will make
some of the representative dishes of the South
American steakhouse, with recipes from Brazil,
Argentina and Peru, including Peruvian ceviche
(with sweet potato); churrasco con chimichurri
(grilled steak served with chimichurri sauce);
couve estofado con ajo (braised kale with garlic);
yuca frita (fried yuca); brigadeiros (Brazilian
truffles); and Caipirinhas.

Bacon Steakhouse

Tuscan Steakhouse

Friday, January 17, 6:30-10:30 p.m.
Saturday, February 15, 6-10 p.m.
Friday, March 27, 6:30-10:30 p.m.
Saturday, April 18, 6-10 p.m.
Friday, May 29, 6:30-10:30 p.m.
$135 D 1 session D Level 1
What's better than a classic steakhouse menu -
except for one with more bacon? All of these
mouthwatering dishes have one goal in mind:
utter deliciousness! You'll create a feast of:
ricotta toasts with bacon and bourbon jam;
bacon-wrapped petite filet with red wine pan

Friday, January 31, 6:30-10:30 p.m.
Saturday, March 28, 6-10 p.m.
$135 D 1 session D Level 1
Bold, natural flavors dominate the steak
tradition of Italy. You'll make a menu of: sausage
stuffed mushrooms; bistecca alla fiorentina;
stewed cannellini beans with tomato; sautéed
rainbow chard with pine nuts and raisins; and
tiramisu for dessert.

sauces, grains and more: medallions of venison
with cranberry-red wine sauce, chestnut puree
and roasted apples; wild boar beer stew with
potatoes, caramelized onions and mushrooms;
rabbit in mustard sauce with Brussels sprouts and
spaetzle; and roasted duck in orange sauce with
wild rice and watercress.

tomato glaze; and pork meatballs with tomatilloavocado salsa.

MEAT + POULTRY ESSENTIALS
Techniques: Butchery + Braising + Frying + Pan Sauces + Grilling
Cooking Level: Basic to Intermediate
Steak & Sauce
Saturday, January 25, 6-10 p.m.
Saturday, February 8, 6-10 p.m.
Monday, February 17, 6:30-10:30 p.m.
Thursday, March 26, 6:30-10:30 p.m.
Friday, April 10, 6:30-10:30 p.m.
Monday, May 11, 6:30-10:30 p.m.
$135 D 1 session D Level 1
Hearty hardly begins to describe the extravagant
steak feast you'll be making in this class. Not
only will you learn how to make the perfect filet
mignon, skirt steak and more, but you'll also
become versed in the art of rich sauces, like
cognac cream, béarnaise and chimichurri. Your
saucy menu includes: filet mignon au poivre with
cognac cream sauce; onglet béarnaise (hanger
steak with tarragon sauce); skirt steak with olive
chimichurri; roasted potatoes; and Tuscan kale
salad.

Winter Roast Workshop
Daniel Rosati
Wednesday, January 29, 6-10 p.m.
$125 D 1 session D Level 1
Just in time for winter, learn three roast recipes
from Daniel Rosati that are guaranteed to take
care of all your entertaining needs. On your
menu: crown roast of pork with fruit, nut and sage
stuffing; roasted butterflied leg of lamb with
hazelnut herb crust and homemade mint jelly;
standing rib roast au jus with horseradish cream
sauce; Parmesan herb popovers; Yukon Gold
mashed potatoes; and orange-scented crème
brûlée.

Classic Beef Wellington
Edward Martinez
Thursday, February 13, 6-10:30 p.m.
$135 D 1 session D Level 2
Get ready to dine in luxury. Beef Wellington is a

classic Continental delicacy that will instantly
become the centerpiece of any dinner. With Chef
Edward Martinez, you'll start by making puff
pastry, which you'll then use to enclose tender fillet
steak - along with mushroom duxelles and
Bayonne ham, accompanied by a rosemary and
Madeira reduction. Alongside it, we'll dine on
classic sides, including potato purée; glazed
carrots; and mesclun salad.

Korean BBQ
Saturday, February 22, 6-10 p.m.
Thursday, March 26, 6:30-10:30 p.m.
Saturday, May 15, 6-10 p.m.
$135 D 1 session D Level 1
The popularity of Korean BBQ is growing,
fueled by the DIY aspect of making dinner with
friends and family and eating as you cook. You
don't have to have a table with a built-in grill to
enjoy your favorite flavor-packed grilled meats
at home: grill pans on your stove or an outdoor
grill are great stand-ins. Your menu starts with
gyeran jjim (steamed egg custard); then moves to
the grilling of sokalbi gui (beef short ribs) and
samgyeopsal (pork belly). Gamja jorim (new
potatoes with roasted sesame seeds) and assorted
banchan (spicy vegetable side dishes) complete the
meal. Sipping soju and tea makes your meal even
more authentic.

Duck, Rabbit, Boar & More
Edward Martinez
Tuesday, February 25, 6-10:30 p.m.
$130 D 1 session D Level 2
In this kitchen, you'll prepare a hearty menu of
game that you may not encounter in the market
every day - but the resulting feast is out of this
world. Chef Edward Martinez guides you as you
make a rich meal using the best preparations for
each meat, along with accompanying veggies,

CLASS SKILL LEVEL: LEVEL 1 D BASIC CLASS
ice.edu/MainCourse

LEVEL 2 D INTERMEDIATE CLASS

Lucky Duck
Peter Berley
Tuesday, March 17, 6-10:30 p.m.
Monday, May 4, 6-10:30 p.m.
$130 D 1 session D Level 2
Peter Berley will teach you how to make use of
every part of your duck. You will prepare an
unbelievable array of dishes that show just how
versatile and tasty duck can be, including: duck
and noodles in duck broth; whole roast duck with
spiced maple glaze; braised duck legs with figs,
lime and honey; duck meatballs with sweet-andsour sauce; pan-seared duck breast with cherry
lambic and dried cherries; salad of duck confit,
frisée and roasted fingerlings; spicy duck posole
with fresh tortillas; crispy duck cracklings with
ginger-apricot dipping sauce; and duck-fat fries.

All About Meatballs
Peter Berley
Tuesday, April 14, 6-10 p.m.
$125 D 1 session D Level 1
From classic to fish to duck, cookbook author
and chef Peter Berley seriously expands on the
concept of meatballs and teaches you all the
meatball recipes you've ever wanted, and then
some. Come learn how to make: classic spicy
meatballs with Parmesan and garlic; tender veal
meatballs with ricotta, orange and sage marinara;
lamb meatballs with zhoug (tangy fresh herb and
chile sauce); duck meatballs in sweet-and-sour
sauce; Middle East fish balls in pomegranate and

LEVEL 3 D ADVANCED CLASS

Chicken Essentials
Marge Perry
Thursday, April 16, 10 a.m.-2:30 p.m.
$125 D 1 session D Level 1
Become a chicken master, ready to cook any and
all parts of the bird - as well as a whole bird -
to tender, juicy, flavorful perfection every time.
In this indispensable class, you'll learn how to
confidently know when your chicken is cooked
enough, but not too much. Then, along with
Marge Perry, you'll learn all the tips to chicken
perfection, as we make weeknight favorites,
game-day snacks, and everything in between.
Our menu: chicken piccata; cheddar-and-tomatostuffed breasts; spice-rubbed roast chicken thighs;
Peruvian wings; and whole roast and
spatchcocked chicken.

Wings & Beer
Frank Proto
Monday, May 18, 6-10 p.m.
$125 D 1 session D Level 1
Chef Frank Proto likes to kick back with wings
and beer, like most of us do. And not just Buffalo
wings - although we'll certainly cover those too.
You'll learn to make crispy, crunchy, tender, flavorful wings in the Korean style, plus smoked
wings, stuffed wings and much more - along
with the perfect selection of homemade sauces.
Your wing styles will include: Buffalo, Korean
barbecue with sesame and scallion, pork-andginger-stuffed with sweet-and-spicy garlic sauce,
smoked with chipotle and paprika, and Parmesanand-herb; with sauces including: blue cheese,
ranch and chimichurri - all served with a
selection of lagers, Pilsners and IPAs.

LEVEL 4 D ICE PRO CLASS


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The Main Course - Winter 2020

Table of Contents for the Digital Edition of The Main Course - Winter 2020

Program Overview
Frequently Asked Questions
Culinary Arts Program
Pastry & Baking Arts Program
Health-Supportive Culinary Arts
Culinary Management Program
Hospitality Management Program
Bread Baking
Cake Decorating
Demonstrations; First Fridays
CAPS@ICE
Classes with Michael Laiskonis
Food Media
Culinary Management & Business
Beverage Management Program
Program Overview
Knife Skills; Technique
Techniques of Cooking
Butcher Block; Meat & Poultry
Fish & Seafood; Surf & Turf
American; Basics
Ingredient Focused
Italian; Pasta; Pizza
Latin
French; Asian; Alumni News
The Essential Cuisines
International; Holiday
Brunch & Entertaining
Health-Supportive
Vegan & Gluten-Free
Couples´ Cooking
Techniques of Pastry & Baking
Cake Decorating
Pastry & Baking; Chocolate
Bread; Sugar; Macarons
Wine; Wine & Food Pairing
Essentials of Wine; Mixology
Beverages; Professional Mixology
The Main Course - Winter 2020 - Cover1
The Main Course - Winter 2020 - 2
The Main Course - Winter 2020 - 3
The Main Course - Winter 2020 - Program Overview
The Main Course - Winter 2020 - Frequently Asked Questions
The Main Course - Winter 2020 - Culinary Arts Program
The Main Course - Winter 2020 - Pastry & Baking Arts Program
The Main Course - Winter 2020 - Health-Supportive Culinary Arts
The Main Course - Winter 2020 - Culinary Management Program
The Main Course - Winter 2020 - Hospitality Management Program
The Main Course - Winter 2020 - Cake Decorating
The Main Course - Winter 2020 - Demonstrations; First Fridays
The Main Course - Winter 2020 - Classes with Michael Laiskonis
The Main Course - Winter 2020 - Culinary Management & Business
The Main Course - Winter 2020 - Beverage Management Program
The Main Course - Winter 2020 - Program Overview
The Main Course - Winter 2020 - Knife Skills; Technique
The Main Course - Winter 2020 - Techniques of Cooking
The Main Course - Winter 2020 - 19
The Main Course - Winter 2020 - Butcher Block; Meat & Poultry
The Main Course - Winter 2020 - Fish & Seafood; Surf & Turf
The Main Course - Winter 2020 - American; Basics
The Main Course - Winter 2020 - Ingredient Focused
The Main Course - Winter 2020 - Italian; Pasta; Pizza
The Main Course - Winter 2020 - Latin
The Main Course - Winter 2020 - French; Asian; Alumni News
The Main Course - Winter 2020 - The Essential Cuisines
The Main Course - Winter 2020 - International; Holiday
The Main Course - Winter 2020 - Brunch & Entertaining
The Main Course - Winter 2020 - Health-Supportive
The Main Course - Winter 2020 - Vegan & Gluten-Free
The Main Course - Winter 2020 - 32
The Main Course - Winter 2020 - Couples´ Cooking
The Main Course - Winter 2020 - Techniques of Pastry & Baking
The Main Course - Winter 2020 - Cake Decorating
The Main Course - Winter 2020 - Pastry & Baking; Chocolate
The Main Course - Winter 2020 - Bread; Sugar; Macarons
The Main Course - Winter 2020 - Wine; Wine & Food Pairing
The Main Course - Winter 2020 - Essentials of Wine; Mixology
The Main Course - Winter 2020 - Beverages; Professional Mixology
The Main Course - Winter 2020 - 41
The Main Course - Winter 2020 - 42
The Main Course - Winter 2020 - 43
The Main Course - Winter 2020 - Cover4
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