The Main Course - Winter 2020 - 25

25

MEAL PREP 101

Modern Country Cooking
Annemarie Ahearn
Tuesday, May 19, 10 a.m.-2 p.m.
$150 D 1 session D Level 1
Good cooking has nothing to do with fancy equipment, complicated
recipes or hard-to-find ingredients. The fundamentals are really quite
simple: It's all about instinct, technique and freshness. ICE alum,
Annemarie Ahearn, who has been teaching at her Maine cooking
school, Salt Water Farm, for over a decade, believes that developing
these essential skills can lead to a greater sense of confidence and fulfillment in the
kitchen. In this class, students will review the basics of country cooking: how to properly
use and hone a knife, make fresh bread and butter, season and employ
cast iron in the kitchen, use a mortar and pestle to make a
transcendent salad dressing, build a basic homemade stock, and make
a simple and sensational pie dough and vanilla custard. Your menu
includes: fresh focaccia with lemon, herbs and homemade seasoned
butter; orecchiette with green peas and ricotta; farro, asparagus and
arugula with herbed buttermilk dressing; cast-iron chicken thighs with
leeks, mushrooms and cream; and strawberry galette with vanilla bean
custard. Each student will receive a copy of Annemarie's new book,
"Modern Country Cooking: Kitchen Skills and Seasonal Recipes from
Salt Water Farm."

Cook Once, Eat Twice

Weekly Meal Prep

Sunday, January 5, 6-10 p.m.
Sunday, March 8, 6-10 p.m.
Wednesday, April 29, 10 a.m.-2 p.m.
$125 D 1 session D Level 1
Cook once for the entire week! Get ready for the
Monday-to-Friday work schedule by cooking and
prepping everything over the weekend, with maximum variety and minimum fuss. We'll prepare
multiple ingredients, then use ingenious methods
to transform them into more than one dish -
taking bases (grains and proteins) and combining
them into delightful entrees, midday snacks and
much more. Your menu includes: chia-seed pudding bar; quinoa/protein/veggies two ways (taco
bowl and Mediterranean bowl); pesto chicken pasta
bowl; chicken caprese sandwich; not-on-your-desk
salad (roasted vegetables, spinach and homemade
croutons); and "healthy-ish" peanut butter and
chocolate cookies.

Ingrid Wright
Thursday, April 2, 6:30-10:30 p.m.
$125 D 1 session D Level 1
Cook it once, serve it twice! Prepping for the week
is the healthier, time-efficient, cost-effective
alternative to eating out, or even cooking each
and every night. That's why this class is all about
prepping a few simple, fresh, flavorful items for
the week, then creating various meals with the
ingredients made. You will learn how to make
mixed roasted vegetables with garlic; red quinoa
salad; brown rice; cabbage salad; warm lentil salad;
and a variety of proteins. Then Chef Ingrid Wright
will show you how to transform these simple
building blocks into a variety of family-pleasing
dishes that you can make any day of the week,
including: green lentil soup; chicken salad wraps;
fish tacos; and pepper steak and onions.

LATIN CLASSICS

Veggie Tacos

Tacos + Paella + Tapas
We'll enjoy: membrillo, manchego and almond pintxo; pan con
tomate with salt-cured anchovies; cana de cabra with bacon and
figs; patatas bravas with homemade garlic alioli and chives; jamón
croquetas; tuna-stuffed piquillo peppers with salsa verde; and cava
sangria.

Latin American Tapas
Tacos and Tequila
Friday, January 10, 6:30-10:30 p.m.
Thursday, January 16, 6:30-10:30 p.m.
Friday, January 31, 6:30-10:30 p.m.
Thursday, February 6, 6:30-10:30 p.m.
Sunday, February 9, 6-10 p.m.
Thursday, March 5, 6:30-10:30 p.m.
Friday, March 20, 6:30-10:30 p.m.
Saturday, March 28, 6-10 p.m.
Thursday, April 9, 6:30-10:30 p.m.
Saturday, April 18, 6-10 p.m.
Friday, April 24, 6:30-10:30 p.m.
Tuesday, May 5, 6:30-10:30 p.m.
Sunday, May 10, 6-10 p.m.
Friday, May 22, 6:30-10:30 p.m.
Friday, May 29, 6:30-10:30 p.m.
$125 D 1 session D Level 1
It's a celebration of all things Mexican. We'll cover Mexico's
greatest dishes and drinks, as well as a few with a twist. We'll
make and then dine on: fresh corn tortillas; adobo chicken; grilled
skirt steak; sautéed shrimp; sautéed chorizo; fresh pico de gallo;
guacamole; and to drink, margaritas and paloma cocktails!

Paella Dinner Party
Sunday, January 12, 6-10 p.m.
Saturday, March 14, 6-10 p.m.
Sunday, April 19, 6-10 p.m.
Thursday, May 7, 6:30-10:30 p.m.
$125 D 1 session D Level 2
Make the one-pot profusion of Spanish flavors that paella
comprises - seafood, chicken, chorizo, rice and more - come
to life. You'll learn to make masterful cuttlefish-ink paella and
paella from Valencia, in addition to some spectacular Spanish
tapas and even a traditional dessert. Your menu includes: garlic
shrimp; tortilla española; arroz negro paella with cuttlefish; paella
valenciana (paella with shrimp, chicken and chorizo); and torta de
Santiago.

Tapas Party
Thursday, January 30, 6:30-10:30 p.m.
Saturday, March 7, 6-10 p.m.
Thursday, April 16, 6:30-10:30 p.m.
Thursday, May 14, 6:30-10:30 p.m.
$125 D 1 session D Level 2
Enjoy Spain right here in New York as you feast on tapas - one
of the great pleasures of Spanish culture. You'll make merry with
these classic and contemporary small plates featuring all the
flavors of the Mediterranean. After we cook, the party begins.

Ingrid Wright
Sunday, February 2, 6-10 p.m.
$125 D 1 session D Level 1
In Latin America, ceviche (fish marinated in
citrus juice, along with a variety of
vegetables, spices and more) is a common
delicacy. Learn how to make a wide range of
ceviches, along with many more
flavor-packed dishes perfect as sides or
tapas, including fried pork rinds and
plantains in different preparations. Chef
Ingrid Wright guides you through fish
preparation and marination (plus a cocktail)
as you make: ceviche de pescado (fish ceviche); ceviche de
camarones (shrimp ceviche); tuna tiradito (Peruvian tuna crudo
tossed with citrus); chicharrones de puerco con limón (fried pork
rinds with lime juice); patacones (tostones); and platanos maduros
(fried sweet plantain bites); along with just-mixed caipirinhas and
cervezas.

Paella & Fideos
Frank Proto
Tuesday, February 11, 6-10 p.m.
$125 D 1 session D Level 2
These traditional Spanish dishes - rice-based paella and
noodle-based fideos - require lots of love, but the resulting
flavors are out of this world. Using influences from Valencia and
Catalonia, these rich one-pot meals don't have to be complicated
- especially when Chef Frank Proto is revealing all the secrets
you need to make them. We'll enjoy: chicken and chorizo paella;
vegetable paella; squid-ink fideos; and mussel and shrimp fideos.

A Taste of Spain
Ingrid Wright
Sunday, March 29, 6-10 p.m.
$125 D 1 session D Level 2
This whirlwind tour of Spain's magnificent culinary traditions
covers all sorts of sweet and savory ground, from seafood to
paella to saffron and sangria. With Chef Ingrid Wright as your
guide, you'll put together a fiesta-worthy meal of: patatas bravas;
tortillas españolas; paella valenciana; empanadas de carne (baked
meat pies); stuffed squid; fabada (traditional Spanish bean-andham dish); pescado a la sal cocinada (whole fish baked in salt); and
pears with honey and saffron; to drink, we'll quaff plenty of
sangria.

Empanadas & Patties
Ingrid Wright
Tuesday, April 21, 6:30-10:30 p.m.
$125 D 1 session D Level 2
Imagine flaky, flavor-packed empanadas and patties - those

Friday, April 3, 6:30-10:30 p.m.
Saturday, May 30, 6-10 p.m.
$125 D 1 session D Level 1
Tacos are the food of the people - for vegetarians or meat
lovers, expensive or (usually) cheap, to consume while sitting
or on the go. They're for everyone...and they're even better
once you learn how to make fresh tortillas, all the classic
toppings, the street corn, and even the drinks to accompany
them! We'll create a meal of: Mexican street corn; fresh corn
tortillas; cauliflower tacos; mushroom "carnitas" tacos; seitan
soft tacos; roasted vegetable and bean tacos; carrot pickle;
pickled onions; salsa; guacamole; and to drink, blood orange
margaritas.
delightful stuffed dough pockets filled with vegetables, meat and
seafood. We'll make a range of doughs, fillings and styles, along
with some fresh salads on the side. Chef Ingrid Wright guides
you through a menu of: Jamaican beef patties; vegetarian patties;
yellow plantain patties; empanadas de camarones (shrimp);
empanada con pollo picante (spicy chicken); and cucumber and
mixed herb salad.

Vegetarian Mexican Cuisine
Jay Weinstein
Sunday, April 26, 6-10 p.m.
$125 D 1 session D Level 1
This feast shows you that it's more than possible to capture the
complexity and spice of Mexican cuisine in crowd-pleasingly
perfect dishes, vegetarian-style! Chef Jay Weinstein guides you
through every step as you produce a vegetable-based banquet
that can't be beat, featuring: two kinds of tamales; mini corn
tortilla pizzas (mamelas); croquetas with black molé; chili-laced
chocolates; and more.

A Taste of Portugal
Daniel Rosati
Thursday, May 28, 6-10 p.m.
$125 D 1 session D Level 1
For the Portuguese, food is an essential part of life - it's typically
a hearty endeavor, featuring plenty of sausages, meats and
Mediterranean seafood. With Chef Daniel Rosati as your guide,
you'll put together a Portuguese feast, including: assador de
chouriço (grilled Portuguese chorizo with brandy); berbigão à
bulhão pato (cockles in green sauce); cataplana (zesty mussels
algarve style); cozido (hearty pork and vegetable stew with
chickpeas); salada portuguesa (Bibb lettuce, watercress, sweet
onion and tomato salad); and tarte de amêndoa (almond cake).

Catalan Cuisine
Edward Martinez
Sunday, May 31, 6-10:30 p.m.
$125 D 1 session D Level 2
Catalan's cuisine occupies a unique territory in Spanish cooking,
mixing vegetables, seafood, meat and game in extraordinarily
savory ways. Chef Edward Martinez will be our guide as we
make a hearty meal of: zucchini croquettes with romesco sauce;
pommes farcies (pork stuffed with apples); piquillo peppers stuffed
with duck; zarzuela (shellfish stew including squid, prawns and
cockles); roasted chicken with samfaina (caramelized vegetable
stew); scalloped potatoes with aioli; and for dessert, crema
catalana.

ALUMNI PROFILE
Eddie Zheng & Olivia Leung
Pastry & Baking Arts '13
Executive Chefs & Owners, The Little One
Eddie Zheng and Olivia Leung both grew up in Chinatown,
Manhattan, where they still work and live. Olivia always had a
passion for baking, and would watch Food Network in the
mornings instead of cartoons; she gained valuable experience by
working at Ceci Cela, a New York pâtisserie. Eddie, meanwhile,
knew nothing about the culinary industry, but enrolled "out of the
spur of the moment, because Olivia was interested in baking and
all. I eventually found out I was pretty good at this." After the two
of them graduated from ICE, Eddie externed at wd~50, where he

met influential pastry chefs who guided his journey, while Olivia externed and started her first job at
Dominique Ansel Bakery. Eddie also worked at La Sirena, and Olivia made and decorated cakes at
Tous Les Jours. But soon they felt it was time to open a place of their own: "After traveling to Japan
many times, we wanted to bring Japanese-inspired desserts to New York." That led The Little One,
Chef Zheng and Chef Leung's dessert shop on the Lower East Side centering around wagashi, the wide
range of Japanese confections traditionally served with tea. Their favorite dessert from their restaurant
at the moment is the Hojicha Kakigori, a Japanese shave ice with tea syrup, "because it is light,
refreshing and nutty. Hojicha is often overlooked for the popularity of matcha." Their goal is to continue
to grow as a couple, expand their menu and make their tiny shop the best it can be. But, Zheng adds,
"We are still learning every day, busting our chops and growing with the store." Someday, they dream
of expanding internationally, "while always keeping an open mind and being patient with everything."

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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