The Main Course - Winter 2020 - 22

22

SCHOOL OF RECREATIONAL COOKING

AMERICAN CLASSICS
California + Oregon + Southern Cuisine

REGIONAL FAVORITES

Techniques: Grilling + Roasting + Pan Frying
Cooking Level: Basic to Intermediate
NOLA (New Orleans, LA):
American Regional Favorites
Wednesday, January 8, 6:30-10:30 p.m.
Saturday, March 21, 6-10 p.m.
Friday, May 15, 6:30-10:30 p.m.
$125 D 1 session D Level 2
From muffulettas to po'boys to Sazeracs, and
crawfish to oysters, the diverse cuisine of the city
of New Orleans is unparalleled. If you've been
curious about the cuisine of the Big Easy, take
this journey through the quintessential dishes
that make N'awlins a supreme culinary capital.
Your menu will include: oysters Bienville; shrimp
remoulade; jambalaya classique; dirty rice;
bananas foster; and a Sazerac.

The Pacific Northwest:
American Regional Favorites
Friday, January 17, 6:30-10:30 p.m.
Saturday, May 9, 6-10 p.m.
$125 D 1 session D Level 2
The lush, green Pacific Northwest is famous for
its wild salmon, oysters and beers, but that's just
the tip of the gastronomic iceberg. Its forests are
home to mushrooms and berries that turn up in
countless recipes. Cedar planks become grilling
beds for fish, meat and vegetables, imparting

them with the unmistakable flavor of the
Northwest. You will learn how to use these
techniques and ingredients to make: Pacific
oysters with mignonette; cedar-planked salmon
with blackberry sauce; sautéed mushrooms and
herbs; salt-and-vinegar potatoes; kale, hazelnut
and goat cheese salad; and no-bake Nanaimo bars
for dessert. You will enjoy those with a selection of
wines from the region.

California Wine Country:
American Regional Favorites
Sunday, January 19, 6-10 p.m.
Saturday, February 1, 6-10 p.m.
Saturday, February 15, 6-10 p.m.
Saturday, April 25, 6-10 p.m.
$125 D 1 session D Level 2
The farms, orchards and of course vineyards of
California's wine country combine to turn the
region into one of the most bountiful in the U.S.
The kitchens of Napa, Sonoma and the Russian
River Valley highlight the quality of the
ingredients at hand. Learn to make some of
those dishes in your own kitchen, including: fig
salad with sweet-spiced walnuts, Gorgonzola and
Champagne vinaigrette; pork tenderloin with
pan-roasted grapes; roasted Brussels sprouts with
bacon; warm Dijon potatoes with fresh herbs and

peas; and chardonnay-poached pears with crème
anglaise. You will enjoy these with a selection of
California wines.

The Puerto Rican Kitchen:
American Regional Favorites
Friday, January 24, 6-10 p.m.
Friday, March 6, 6:30-10:30 p.m.
Saturday, May 16, 6-10 p.m.
$125 D 1 session D Level 2
While visions of sandy Caribbean beaches might
be the first thing to come to mind when thinking
of Puerto Rico, mountains, rivers and lakes
make up a large portion of the landscape. Come
learn more about the island and a cuisine that
celebrates a rich and diverse heritage, as you
make arroz con gandules (rice and pigeon peas);
bacalaitos (salt cod fritters); fricassee (chicken
stew); mofongo (mashed green plantains); tres
leches cake; and piña coladas.

Southern Comfort: American
Regional Favorites
Sunday, January 12, 6-10 p.m.
Saturday, April 4, 6-10 p.m.
$125 D 1 session D Level 2
The South is quite possibly the most delicious

region in the country. It's hard not to love its
fried...well, its fried everything, plus its braised
vegetables and its mile-high pies and cakes. In
the land of biscuits and sweet tea, life centers
around mealtimes. Come learn a few of those
Southern favorites, including: pimento cheese;
Southern fried chicken; slow-roasted barbecue
ribs; biscuits with honey butter; braised collard
greens; and red velvet cake. You will sip on mint
juleps and sweet tea to complete your feast.

Poutine and More
Edward Martinez
Thursday, January 30, 6-10:30 p.m.
$120 D 1 session D Level 1
Our neighbors to the north know that fries can
be much more than a side - they can be a
full-fledged meal. You've never seen so many
tantalizing variations on what can be done with
this traditional Canadian snack. In addition to
making pro-level french fries, you'll create a
wide range of toppings, from gravy to prepared
lobster to a dessert poutine! Chef Edward
Martinez's remarkable menu includes: classic
poutine; lobster poutine; jalapeño, chorizo, and
queso fresco poutine; pulled pork, yuca, and aji
sauce poutine; and dessert poutine (churros with
caramel sauce and marshmallows).

COOKING BASICS
Techniques: Roasting + Sheet Pan Cooking + Grilling + Braising
Cooking Level: Basic to Intermediate
Roasting Essentials
Marge Perry
Thursday, February 13, 10 a.m.-2:30 p.m.
$125 D 1 session D Level 1
Learn how roasting can take you from a
superfast weeknight meal to irresistible (and
easy!) sides to an elegant feast. Chefs have long
known that roasting intensifies the inherent
flavors of your ingredients and creates
appealing texture. Join award-winning food
writer Marge Perry as you learn the key to
getting a crisp, golden-brown, flavorful exterior
with a cooked-just-right interior; how to roast
fish to tender, moist perfection; how to turn
simple fruit into a beautiful and delicious
dessert; and more. We'll make a perfectly
roasted menu of: orange and herb roasted
branzini, spice-rubbed chicken thighs; brown
sugar and mustard crusted beef tenderloin; roast
baby Yukon potatoes with Caesar dressing dip;
roast cauliflower with Parmesan-brown butter
crumbs; and roast pears with honey-balsamic
pecan topping.

Mastering the Basics
Marge Perry
Wednesday, February 26, 10 a.m.-2:30 p.m.
$125 D 1 session D Level 1
Master the essential dishes everyone needs in
their cooking repertoire. With syndicated food
columnist Marge Perry, you'll learn the skills it
takes not just to cook multiple dishes, but to
transform each one into several different
variations. You'll leave this class with the
confidence and skills it takes to whip up dinner
with ease, pleasure and delicious results. We'll
make: tender, juicy chicken breasts; golden-

crusted, moist salmon; wholesome (and
healthier!) mac and cheese; an easy and
impressive fruit galette; perfectly cooked steak;
and herb and lemon roast snapper.

Hero Dinners:
Sheet Pan and Skillet Dinners
Marge Perry
Thursday, January 30, 6-10:30 p.m.
Thursday, May 14, 10 a.m.-2:30 p.m.
$140 D 1 session D Level 1
These genius sheet pan and skillet dinners make
a complete, delicious, well-balanced meal -
with only one pan to clean at the end of the
night. Each and every recipe in this class makes
a delicious, wholesome meal that includes a
good mix of protein, vegetables and carbs, in
just one sheet pan or skillet. The key to cooking
a complete meal in one pan is to not just throw
everything together; you need to assemble in
stages, so that each element cooks to just the
right degree of doneness, maintaining its own
inherently good flavor and texture. We'll make:
Peruvian chicken with aji verde; purple potatoes
and Brussels sprouts; crisp-skinned salmon on
tomato-jalapeño jam with zucchini couscous; oneskillet hearty rigatoni Bolognese; Greek shrimp
with potatoes and broccoli; gochujang skirt steak
with scallion polenta and cauliflower; and
Dubliner and tomato-stuffed chicken breasts with
zucchini sticks and potato coins. The class includes
a signed copy of the book "Hero Dinners,"
coauthored by your chef-instructor, Marge Perry.

Winter Favorites at ICE

Light, Fast Dinners

Friday, January 10, 6-10 p.m.
Monday, February 17, 6:30-10:30 p.m.
$120 D 1 session D Level 1
These memorable but easy-to-learn dishes bring
winter to the fore, using some of our favorite
recipes and ingredients. They'll be the hit of any
meal during the cooler days, while still tasting
fresh, bright, and ideal for the moment.
Everything is seasonal, and everything is
delicious! You'll make and then enjoy: creamy
cauliflower soup; roasted bone marrow with
citrus gremolata and grilled ciabatta toast; roasted
root vegetable salad with maple-mustard
vinaigrette; seared duck breast with port wine
reduction; and citrus pound cake.

Marge Perry
Tuesday, January 7, 6-10:30 p.m.
$125 D 1 session D Level 1
It often seems like we have to make a choice on
harried weeknights: Get dinner on the table
quickly, or make it healthful. This class focuses
on meals that are a cinch to throw together -
but aren't laden with calories or highly
processed foods. These are dinners you can feel
good about serving and great about eating. Led
by award-winning cookbook and magazine
author Marge Perry, you will make: soft fish
tacos; five-ingredient chicken; molasses and black
peppercorn pork tenderloin; herb-crusted
salmon; spice-rubbed flank steak; and Koreanstyle fried tofu.

Soup and Bread Workshop
Daniel Rosati
Monday, January 20, 10 a.m.-2:30 p.m.
$125 D 1 session D Level 1
This class features an age-old pairing: warming
soup and hearty, fresh bread. Each soup is
matched by a complementary bread, but you
can always mix and match if you prefer! You'll
make the following dishes alongside Chef
Daniel Rosati: confetti pea soup; parmesan herb
quick bread; chicken and wild rice soup; dried
cherry and walnut rolls; Ukrainian sausage and
potato soup; Polish-style rye bread; and New
England clam chowder.

Weeknight Cooking Basics
Marge Perry
Wednesday, March 11, 6-10:30 p.m.
$125 D 1 session D Level 1
Learn to prepare delicious weeknight meals in
just minutes. Not only will you master the basic
techniques for cooking weeknight standards like
salmon, pork chops, chicken, shrimp and
London broil, but you'll leave this class with
more than a week's rotation of recipes that you'll
return to over and over. Award-winning
columnist and cookbook author Marge Perry
will show you how to make fast, simple dinners,
including: cherry sriracha pork chops; rosemary,
garlic and lemon roast chicken thighs; grill-pan
chicken breasts with salsa verde; chipotle and
brown sugar rubbed London broil; superfast
herb-crusted salmon; and shrimp and sugar snaps
in hoisin.






	


	


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

LEVEL 2 D INTERMEDIATE CLASS

LEVEL 3 D ADVANCED CLASS

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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