The Main Course - Winter 2020 - 23

23

SOUS VIDE COOKING
Sous Vide Cooking 101

The Sous Vide Steakhouse

Jason Logsdon
Sunday, March 22, 6-10 p.m.
$135 D 1 session D Level 1
With sous vide, you get perfect steak every single
time! Your teacher is best-selling cookbook
author Jason Logsdon, author of multiple
cookbooks on sous vide cooking, president of the
International Sous Vide Association, and
founder of one of the largest sous vide and
modernist cooking websites. He'll show you
exactly how to recreate your favorite steakhouse
dishes at home, at a fraction of the cost. Using
sous vide, we'll make a delicious sous vide menu
that includes:
infused double cherry
Manhattans; shrimp cocktail with fresh cocktail sauce; thick-cut
ribeye with béarnaise sauce; mushroom risotto; sweet potato
casserole; and New York-style cheesecake.

Jason Logsdon
Saturday, April 25, 6-10 p.m.
$135 D 1 session D Level 1
Sous vide isn't magic! Like most cooking methods, having the
confidence to use it consistently comes from a little bit of knowledge
combined with practice. Whether you are brand new to sous vide or
want to explore it further, this class will showcase how easy and
versatile this technique can be. Your leader, best-selling author and
cook Jason Logsdon, has published 14 cookbooks, including the
definitive "Modernist Cooking Made Easy: Sous Vide." Using sous
vide, you'll make a full menu featuring:blackberry-basil-infused
simple syrup; double-thick pork chops; poached cherry tomatoes;
ricotta cheese; and parmesan-pea risotto, all finished off with
decadent chocolate pots de crème.

INGREDIENT FOCUSED
Spices + Seasonal Ingredients

Spice Blends: Key Ingredient
Thursday, January 2, 10 a.m.-2 p.m.
Friday, January 24, 6:30-10:30 p.m.
Thursday, March 19, 6:30-10:30 p.m.
Friday, April 10, 10 a.m.-2 p.m.
Tuesday, May 26, 6:30-10:30 p.m.
$125 D 1 session D Level 2
Do you have a spice blend in your cabinet that you picked up on
vacation, but you're not sure how to use? If you're one of those
\people, or a cook who would like to incorporate spice blends into
your culinary repertoire, then come to ICE for this educational
class. We'll travel around the globe as you learn to create spice
blends like: Indian masala; Jamaican jerk seasoning; Middle
Eastern za'atar; French herbes de provence; and Moroccan ras el
hanout. You will then use these aromatic spice blends to prepare:
labneh dip with pita; Provençal vegetable gratin; jerk chicken;
cauliflower tikka masala; spice cake, and a spice-rimmed tequila
sunrise cocktail.

Cooking with Wine
Edward Martinez
Monday, January 27, 6-10 p.m.
$120 D 1 session D Level 1
Incorporating wine into your dishes can absolutely transform your
cooking. With Chef Edward Martinez, you'll learn to use
appropriate wines to bring out the fine flavors of fish, chicken, ribs
and even desserts - while you practice techniques (glazing,
braising, poaching and more) that will serve you well for years to
come! Your remarkable menu includes: arugula, grape and almond
salad with cava vinaigrette; wild mushroom and white wine soup;
bacon-wrapped trout with red wine; garlic chicken with roasted
Brussels sprouts and spaetzle; red wine-braised short ribs with glazed
carrots; and peaches poached in white wine with shortbread cookies
and crème Chantilly.

Mushrooms: Key Ingredient
Sunday, February 2, 6-10 p.m.
Saturday, March 7, 6-10 p.m.
Friday, April 17, 6:30-10:30 p.m.

$125 D 1 session D Level 2
With such a wide variety of flavors and textures, mushrooms could
be part of just about every dinner, serving as side, filling or meat
substitute in a main dish. Whether you are a lifelong mycophile
unafraid of foraging for your own mushrooms or an amateur who
prefers to purchase clearly labeled mushrooms out of a basket, you
will leave this class with a repertoire of recipes for mushrooms
such as portobello, chanterelle, oyster and many more. On your
menu: shaved raw mushroom salad; duxelles bourekas (baked
mushroom-filled filo triangles); portobello mushroom fries with
roasted garlic aioli; penne with sun-dried tomatoes and chanterelles;
porcini-crusted arctic char with Brussels sprouts, oyster mushrooms
and brown butter; and chocolate truffles.

Cauliflower: Key Ingredient
Thursday, February 20, 6:30-10:30 p.m.
Sunday, April 5, 6-10 p.m.
$125 D 1 session D Level 1
Appearing in the cuisine of nearly every continent, cauliflower is
one of the most versatile vegetables you can work with. It stars in
dishes from Asian and Indian to Italian and French. We will
applaud the diversity of this humble yet nutritious brassica and
learn quite a few techniques in the process, emerging with soups,
appetizers, pastas and more for just about any occasion. We'll be
cooking up a vegetarian menu of: buffalo cauliflower bites with blue
cheese sauce; creamy cauliflower soup with truffle croutons and
shiitake mushrooms; homemade tagliatelle with roasted cauliflower
and caramelized onions; and cauliflower "rice" bibimbap with fried
egg.

Eggify It!
Marge Perry
Thursday, March 5, 10 a.m.-2:30 p.m.
$125 D 1 session D Level 1
Up your egg game - especially when it comes to dinner! Eggs take
center stage in wholesome, satisfying dinners that go far beyond
omelets and toast. Join award-winning food writer Marge Perry
to learn all kinds of egg tips and techniques while you make eggcentric dinners like: shakshuka; French bistro salad with poached

eggs; roast poblano and egg pizza; fettuccine with lemony carbonara;
and lentils with gribiche sauce. And, of course, there's dessert: We'll
make meringue nests with macerated fruit and a decadent flourless
chocolate cake.

Umami: Building Flavor Profiles
Peter Berley
Monday, March 9, 6-10 p.m.
$125 D 1 session D Level 2
Often referred to as the fifth taste, umami is a distinct flavor that
makes every dish stand out. However, it takes superior technique
to achieve properly. Let Chef Peter Berley show you how to brown,
roast, glaze and flavor every ingredient in order to create the most
umami-rich plates possible. By the end of this class, you'll be able
to transform simple components into complex and transcendent
dishes. You will prepare and enjoy: miso-cured braised duck legs;
roasted sweet potatoes with maple-brown butter; spaetzle with dark
roasted chicken stock; mushroom barley soup with roasted
mushroom stock; soba noodles in a kombu dashi with shiitake and
smoked bonita; grilled steak with olive tapenade; Parmesan-rind
broth with poached eggs, fresh herbs and caramelized garlic; and
lobster-and-shrimp-shell broth for seafood risotto.

Cooking with Beer
Daniel Rosati
Tuesday, March 17, 10 a.m.-2 p.m.
$125 D 1 session D Level 1
Celebrate the Irish way - with updated national specialties and
plenty of beer throughout! Chef Daniel Rosati teaches you to use
beer as a flavoring, rising and braising agent, completing a
veritable Irish feast. You'll make and then sit down to a hearty meal
of: three-cheese Irish lager bread; corned beef and cabbage egg rolls
with Guinness mustard; beer-braised chicken with porcini
mushroom sauce; IPA crispy smashed potatoes with garlic and
rosemary; ale-steamed Brussels sprouts with bacon; and sweet spiced
chocolate stout cake with stout ganache glaze.

For more information, call 888.961.CHEF


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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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