The Main Course - Winter 2020 - 26

26

SCHOOL OF RECREATIONAL COOKING

INTERNATIONAL FAVORITES
French + Asian Cuisine

FRENCH CLASSICS
A Tour of French Cuisine

The French Bistro

Edward Martinez
Sunday, April 5, 6-10:30 p.m.
$125 D 1 session D Level 2
Food in France's Southwest provides
delightful culinary insight into French cuisine
as a whole. By learning to make its mix of
seafood and hearty game and stews, you will
open your eyes to new techniques and
powerful flavors. Guided by experienced
restaurant chef Edward Martinez, your feast
will consist of: salad cevenole (with duck confit);
oyster veloute; seared scallops on cauliflower
puree, crispy Bayonne ham and dried cherries;
roasted leg of lamb with an artichoke and potato gratin; cassoulet;
and gateau basque (traditional cream-filled Basque dessert).

Monday, January 20, 10 a.m.-2 p.m.
Thursday, February 13, 6:30-10:30 p.m.
Friday, March 6, 10 a.m.-2 p.m.
Saturday, April 18, 6-10 p.m.
Friday, May 15, 6:30-10:30 p.m.
$125 D 1 session D Level 1
By the latter half of the 19th century, bistros were centers of social
life in Paris, catering to great painters, writers, musicians and
other artists. The simple, down-to-earth food served at such
bistros quickly became as celebrated as the eateries' most famous
patrons - and it's still celebrated in Paris and around the world
today. You will make traditional dishes of that bygone era, such
as: steak tartare; frisée salad with apples, lardons and goat cheese
in a warm shallot-bacon vinaigrette; moules frites; haricot verts
amandine; mousse au chocolat (chocolate mousse); and to drink, a
French 75

ASIAN CLASSICS

A Tour of Chinatown

Asian Dumplings

The Wonder of the Wok

Saturday, January 18, 10 a.m.-2 p.m.
Sunday, February 16, 10 a.m.-2 p.m.
Thursday, March 19, 6:30-10:30 p.m.
Saturday, April 11, 10 a.m.-2 p.m.
Saturday, May 30, 6:30-10:30 p.m.
$125 D 1 session D Level 2
Learn how to make scrumptious dumplings
from a range of Asian traditions - all handson. We'll also create perfect dipping sauces.
Together, you'll make and dine on: steamed
shrimp shao mai with orange dipping sauce;
deep-fried chicken wontons with sweet chili
sauce; vegetable gyoza with spicy dipping sauce;
and pork and chive dumplings.

Rich LaMarita
Sunday, March 1, 6-10 p.m.
$125 D 1 session D Level 1
An ancient saying says, "One wok reaches to the
sky's edge" - meaning that nearly every
culinary technique can be achieved in a wok.
The wok is a unique culinary vessel used by
much of the Asian world. It is versatile,
producing beautiful results. In this class, we
will create numerous dishes exploring the
diversity of the wok, centered around aromatic,
flavorful Asian dishes. We will learn where to
purchase a wok, what to look for in a wok, and
how to season, clean and maintain it. Then
we'll make and sit down to a flexible menu of:
red wok beef/seitan with string beans in a miso
garlic sauce; velvet sea bass with mushrooms and
baby bok choy in a soy-ginger glaze; lo mein
noodles with shrimp/tempeh in a ginger broth;
deep-fried vegetable spring rolls with spicy miso
ginger sauce; and scallion pancakes.

Chinese New Year Hotpot
Jay Weinstein
Sunday, January 26, 6-10 p.m.
$125 D 1 session D Level 1
Enjoy this festive, exciting meal in the
Chinese/Taiwanese tradition, involving
interactive tableside preparation along with an
exciting mix of ingredients and flavors. Under
Chef Jay Weinstein's guidance, you'll make
simmering pots of broth for each dining table, so
that every group can cook sliced meats (beef,
pork, lamb, chicken), seafood (shrimp, sliced
marinated fish, calamari), fish cakes and
dumplings, mushrooms, Chinese vegetables,
quail eggs and various other specialties. Each
guest has individual dipping bowls with an
assortment of dipping sauces. The final course is
glass noodle soup made from the remaining
broth, garnished with egg drop and a special
seasonal green!

Thai Street Food
Jay Weinstein
Sunday, March 29, 6-10 p.m.
$125 D 1 session D Level 1
This class will teach students how to make
seven dynamic dishes, starting with making
curry pastes to build a foundation for complex
main-course curries. You'll then make some
great hors d'oeuvres and satays that come from
the beloved hawker markets of Bangkok and
Chiang Mai, luxurious soups and, with a
newfound understanding of authentic Thai
ingredients, the classic noodle stir-fry pad
Thai. Under the guidance of Chef Jay
Weinstein, you'll make an array of Thai street-

ALUMNI NEWS WINTER 2020

Zaynab Abdullah (Pastry '17) leads product
development and U.S. operations for Four
Winters, an international ice cream company
that opened a Long Island City location.

Adeena Sussman (Culinary '05) published her
latest cookbook, "Sababa," a celebration of the
foods from her Israeli kitchen.

Ayesha Nurdjaja (Culinary '07), executive chef of
Shuka and the newly opened Shukette,
appeared on the Today show.

Francesca Kolowrat-Krakowska (Culinary/
Management '16) checks in from Prague, in the
Czech Republic, where she has opened Cafe
Elektric.

Greg Proechel (Culinary '09) passed the
executive-chef baton to Tyler Heckman
(Culinary '15) at Ferris, as he moves on to new
projects with his own hospitality company.

Mike Landas (Culinary '08) was promoted to the
role of executive chef at City Vineyard at Pier
26.
Rose Noel (Culinary '12) is the opening
executive chef of a new Danny Meyer
restaurant, Maialino Mare, in Washington, D.C.

Annemarie Ahearn's (Culinary/Management
'05) cooking school, Salt Water Farm, was
featured in a New York Times travel piece on
what to do on the Central Coast of Maine.

Connie McDonald (Culinary '93) and partner
Pam Weekes opened two more NYC locations
of their acclaimed bakery, Levain.
Thai Nguyen (Culinary '17) opened Ba Sa,
featuring modern Vietnamese food, on
Bainbridge Island, outside of Seattle.

Chloe Vichot (Management, '15) launched
Fresh.Bowl, a new, healthy meal-in-a-jar
concept that dispenses reusable glass
containers from vending machines in offices
and public spaces around the city.

food dishes before sitting down to a bountiful
meal of: vegetable pad thai; spicy fish cakes with
honey chili sauce; "achat" pickled cucumbers;
galangal coconut chicken soup; savory bites in
wild pepper leaves; vegetables with green curry;
and durian, if you like!

Dim Sum
Saturday, January 11, 6-10 p.m.
Sunday, January 19, 10 a.m.-2 p.m.
Saturday, February 15, 10 a.m.-2 p.m.
Sunday, April 5, 10 a.m.-2 p.m.
Saturday, May 16, 10 a.m.-2 p.m.
$125 D 1 session D Level 2
Sitting down to an assortment of dim sum in a
bustling restaurant is the culmination of a
weekend stroll through Chinatown. It's never
easy to choose from the myriad of delicacies
that pass by the table, or to not try just one
more thing. In this class, you will learn to
prepare a variety of popular dim sum dishes, to
impress family and friends with a feast of your
own. You will make: shrimp shao mai; spring
rolls; spareribs; hoisin meatballs; peppers stuffed
with fish paste; and pan-fried vegetable

Sarah Entwhistle (Culinary '17) was featured in
Fortune for her career change from finance to
Blue Apron recipe tester.
Carla Espinal (Management '16) was promoted
to guest services manager for Major Food
Group.

dumplings with spicy dipping sauce; and enjoy
these with Chinese tea.

Ramen and Noodle Workshop
Peter Berley
Thursday, January 23, 6:30-10:30 p.m.
Wednesday, April 1, 10 a.m.-2 p.m.
$125 D 1 session D Level 2
Traditional cooking has always employed
exquisite, highly nutritious, and deeply flavored
savory broths, which can be conveniently
frozen for quick one-pot noodle dishes for any
night of the week. Join Peter Berleyto master
the preparation of those broths and the recipes
that use them. Your extensive menu includes:
duck ramen; rice noodles in spicy coconut broth;
udon with tofu and vegetables in dashi broth;
basic chicken broth; roasted chicken broth;
spaetzle in roasted chicken broth with
caramelized shallots; ramen in spicy seafood
broth; and soba in smoked pork broth with soy
sauce and maple syrup.

Edward Mao (Management, '18) has launched
Mao's Bao, which can be found at various
Smorgasburgs and The High Line.
Charlie Brooks (Culinary '09) is the opening
chef de cuisine of Sunday Vinyl, a new
restaurant from the Frasca Food & Wine group
in Denver.

Tara Holland (Culinary '17) joined VistaJet as a
private dining specialist, creating personalized
menus for private jet clients.

Ronaldo Linares (Culinary '04) appeared on an
episode of the new Food Network show
"Supermarket Stakeout."

Clara Park (Culinary '05) is now corporate chef
for Chelten House Products. She also serves on
C-CAP's Chef 's Advisory Council in
Philadelphia.

Stephen Tsui (Management '07/Culinary '08)
checks in from Cut by Wolfgang Puck in the
Four Seasons Downtown in NYC, where he is
assistant general manager.

Adrian Brown (Culinary '14) checks in from
Indonesia, where he is owner/operator of Bara,
a wood-fired kitchen in Jakarta.

Thai Diner, from Uncle Boons chef Ann
Redding (Culinary '02), was among the highly
anticipated fall restaurant openings in New
York City.

Andrew Massetti (Hospitality '14) has been
promoted to area director of sales for Real
Hospitality Group.

Joncarl Lachman's (Culinary '02) newest eatery,
Winkel, made Grub Street's list of "12 Reasons
to Go Eat in Philadelphia Right Now."

Sandra McNeil-Rogers (Culinary '18) has opened
Sandi's, a Southern soul food restaurant in
Morristown, New Jersey, with a percentage of
the profits going back to community
organizations.

LEVEL 2 D INTERMEDIATE CLASS

Haowei Yi (Culinary '18) is chef/owner of Katsu
Go in Rockville, Maryland.

Yoshiko Sakuma (Culinary '02) chef/owner of
Rabbit House, opened a second location on the
Lower East Side this fall.

Madison Lee (Culinary '07), of Madison Lee's
Cakes, was profiled in New York Magazine as
the new queen of luxe custom cakes.

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

Rich LaMarita
Sunday, April 5, 9:30 a.m.-3 p.m.
$95 D 1 session D Level 1
New York City's Chinatown in Manhattan is the second-most-populated Chinatown in the
U.S., with a population of over 100,000. A bustling community of residential and
commercial establishments, Chinatown's colorful and lively streets and shops offer endless
opportunities to explore as you discover new foods, new products, new people and a new
culture. After meeting your guide, Chef Richard LaMarita, you'll take on an impressive
itinerary, including: a visit to the Mahayana Buddhist Temple; exploring an Asian food
market; hunting through shops for woks, kitchen utensils, ceramics and chopsticks; visiting
a Chinese tea shop and sampling tea; a full dim sum lunch; a visit to a traditional Chinese
medicine shop; and sipping bubble tea. The class meets at 9:30 a.m. at the Chinatown
Information Kiosk at the intersection of Baxter St. and Canal St., Manhattan.

For more alumni news, visit ice.edu.

Suzanne Cupps (Culinary '06), former executive
chef of Untitled, is leading the kitchen at 232
Bleecker, a new restaurant from the Dig Inn
group.

Richard Ynayan (Culinary '05) is now executive
chef of Sugarland Hotel in Bacolod City,
Philippines.

Dinner in France
Saturday, February 1, 6-10 p.m.
Saturday, March 21, 6-10 p.m.
Monday, April 13, 6:30-10:30 p.m.
Saturday, May 9, 6-10 p.m.
$125 D 1 session D Level 1
Today's best French cooking combines time-tested techniques
with classic French ingredients in modern flavor combinations.
We'll put all of these principles into practice as we assemble a
banquet par excellence, consisting of: oysters with Champagne
mignonette; radishes with salt and cultured butter; pan-seared
duck breast with red wine sauce; pommes aligot with crispy leeks;
sautéed carrots with quatre épices, honey and vinegar; and apple
and frangipane tart.

LEVEL 3 D ADVANCED CLASS

Richard Chu (Culinary '17) was promoted to
executive sous chef at Monsieur Benjamin in
San Francisco.
Natalie Dionisio (Pastry '12) opened up her first
cake shop in Stamford, Connecticut, called The
Cakery.

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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