The Main Course - Winter 2020 - 27

ESSENTIAL CUISINE SERIES

27

French + Asian + Italian + Middle Eastern Cooking

Techniques: Handmade Pasta + Sushi + Paella + Braising + Soups
Cooking Level: Basic
Essentials of Tuscan Cooking
Saturday, January 11, 6-10 p.m.
Friday, January 17, 10 a.m.-2 p.m.
Sunday, January 26, 6-10 p.m.
Thursday, February 6, 6:30-10:30 p.m.
Sunday, February 23, 6-10 p.m.
Wednesday, March 4, 6:30-10:30 p.m.
Monday, March 23, 6:30-10:30 p.m.
Saturday, April 11, 10 a.m.-2 p.m.
Tuesday, April 28, 6:30-10:30 p.m.
Tuesday, May 12, 10 a.m.-2 p.m.
Friday, May 29, 6:30-10:30 p.m.
$125 D 1 session D Level 1
The simple yet refined flavors of Tuscan cooking are world
famous, and with good reason. Whether the product of one of
Florence's great restaurants or the simple dishes from a country
kitchen, the integrity of Tuscan cooking has won applause for
centuries. Learn some of the secrets of this venerable cuisine as
you make and enjoy: crostini with roasted eggplant; bistecca alla
fiorentina; pollo alla toscana; cipolline agrodolce; Tuscan kale
salad; and almond and anise biscotti.

Essentials of Tuscan Cooking II
Friday, January 3, 6:30-10:30 p.m.
Sunday, March 29, 6-10 p.m.
Thursday, May 21, 10 a.m.-2 p.m.
$125 D 1 session D Level 1
Tuscany's idyllic countryside, artistic treasures and fragrant,
rustic cuisine make it one of Italy's most idealized regions.
Celebrate Tuscany by cooking dishes reflective of the region:
Tuscan bean and sausage soup; stewed rabbit with olives and
rosemary; artichokes with peas and prosciutto; grilled radicchio
salad with hazelnuts; and Mantovana cake for dessert.

Essentials of Emilia-Romagna Cooking
Sunday, January 12, 6-10 p.m.
Friday, March 6, 6:30-10:30 p.m.
Friday, May 15, 6:30-10:30 p.m.
$125 D 1 session D Level 1
Emilia-Romagna, which stretches between the Adriatic coast,
northern Tuscany, and the Po Valley, is one of the most prolific
agricultural regions of Italy. It is known for its pasta, balsamic
vinegar, Parma ham and Parmigiano-Reggiano, among a wealth
of other products. While enjoying wines such as Sangiovese and
Barbera, you will learn to make traditional dishes that include:
brodetto fish stew; cotechino con lenticchie; pasta bolognese;
chicken cacciatore with creamy polenta; and warm zabaglione with
Marsala wine for dessert.

Essentials of Provençal Cooking
Friday, January 3, 10 a.m.-2 p.m.
Sunday, March 1, 6-10 p.m.
Saturday, May 9, 6-10 p.m.
$125 D 1 session D Level 1
Provence is a gastronomic paradise where French techniques
meet Mediterranean elements like garlic, basil, olives, lavender
and honey. Throughout this enchanting evening, you will learn
essential techniques to make simple and aromatic dishes that
burst with flavor. On your menu will be: brandade de morue;
chicken with potatoes, rosemary, olives and lemon; bouillabaisse
with rouille; vegetable tian; and mousse au chocolat.

Essentials of Burgundian Cooking
Friday, January 24, 6:30-10:30 p.m.
Saturday, February 22, 6-10 p.m.
Sunday, March 22, 10 a.m.-2 p.m.
Friday, May 8, 6:30-10:30 p.m.
$125 D 1 session D Level 1
Burgundy is known for its earthy, comforting cooking and
spectacular wines. Many of the most famous French dishes hail
from this region, as do some of the world's greatest chefs. Learn
recipes for the region's greatest hits. You'll make and enjoy:
gougères; beef bourguignon; chicken and crayfish; gratin
dauphinois; cherry clafoutis; and a kir royale.

Essentials of Mediterranean Cooking
Sunday, January 5, 6-10 p.m.
Saturday, March 21, 6-10 p.m.
Sunday, April 5, 10 a.m.-2 p.m.
$125 D 1 session D Level 1
Seafood, vegetables, whole grains, herbs and olive oil are among
the ingredients most associated with countries bordering the
Mediterranean Sea. They make for flavorful dishes that trigger
memories of sunbathed vacations and leisurely meals. This class
focuses on the cuisines of Southern France, Eastern Spain, Italy
and Greece, whose coasts abut the Mediterranean. You will cook
your way through a menu-map that includes olive tapenade,
bouillabaisse and ratatouille from France; grilled squid takes us to
Greece; and from Italy, an olive oil cake. To start the feast, you will
enjoy a glass of pastis.

considered the oldest city in the world, you will get a taste of the
incredible culinary heritage with a magnificent vegetarian menu
of za'atar (herb blend); hummus; tabbouleh; falafel, tahini sauce
and Israeli salad; baba ganoush; pita; and baklava, while sipping
arak (aniseed liqueur) and enjoying mint tea.

Essentials of Indian Cooking
Sunday, January 26, 6-10 p.m.
Monday, February 10, 6:30-10:30 p.m.
Thursday, February 27, 10 a.m.-2 p.m.
Sunday, March 8, 6-10 p.m.
Friday, March 27, 6:30-10:30 p.m.
Tuesday, April 21, 10 a.m.-2 p.m.
$125 D 1 session D Level 1
From the Portuguese-influenced cuisine of Goa to the wonderful
sweets of Bengal, Indian cuisine has multiple regional variations,
and is generally characterized by perfect spice and flavor
combinations. You will learn to identify these spices, along with
shopping and storing tips, and will make a masala spice blend.
Your menu is vegetarian and will consist of: pakora; cilantrococonut chutney; goobi (cauliflower) tikka masala; saag paneer,
pulao (rice pilaf ); and carrot halwa, a traditional Indian sweet.

Essentials of Indian Cooking II
Thursday, January 16, 6:30-10:30 p.m.
Saturday, March 28, 6-10 p.m.
Friday, May 29, 6:30-10:30 p.m.
$125 D 1 session D Level 1
Experience the regional flavors of Indian cuisine in this class that
features distinct dishes from northern and southern areas of
India. You will learn to identify a variety of spices, make a custom
garam masala blend and use it in a variety of recipes. Your menu
includes: chana dal; green coriander chutney; rogan josh (lamb in
garlic cream sauce); chicken tikka masala; fragrant basmati pulao
with crispy brown-fried onions; and handmade whole-wheat
chapati. For dessert, we'll relax with mango kulfi and Darjeeling
tea.

Essentials of Israeli Cooking
Monday, January 27, 6:30-10:30 p.m.
Friday, February 28, 6:30-10:30 p.m.
Sunday, May 17, 6-10 p.m.
$125 D 1 session D Level 1
Israel, considered the center of the universe in ancient times, is
at the juncture of Europe, Asia and Africa, with its coast on the
Mediterranean. Its cuisine reflects the influences of all of the
cultures around it, and the refugees who have settled there in
modern times. You'll explore modern and traditional Israeli
cooking when you make: cheese bourekas (flaky pastry-filled
puffs); fried cauliflower with tahini sauce; chicken meatballs in
tomato sauce with toasted Israeli couscous; fattoush (pita salad);
and, for dessert, kadorei shokolad (Israeli chocolate balls). Wash
everything down with limonana, a thirst-quenching slushy mint
lemonade.

Essentials of Georgian Cooking
Friday, February 7, 6:30-10:30 p.m.
Saturday, April 25, 6-10 p.m.
Sunday, May 10, 6-10 p.m.
$125 D 1 session D Level 1
Georgian cuisine is finally being recognized for its variety, and
the depth of flavors and techniques that characterize its unique
culinary traditions. Given the country's location at the exact
intersection of Europe and Asia, influences from both cultures
have informed the dishes that the region is known for. From the
banks of the Black Sea to the Caucasus Mountains, the land
provides herbs, nuts and vegetables used in all aspects of its
culinary traditions. You'll become acquainted with the new "it"
cuisine as you prepare: adjaruli khachapuri (cheese bread);
nigvziani badrijani (stuffed eggplant rolls); tabaka (chicken cooked
"under a brick") with blackberry sauce; chakapuli (braised lamb
with tarragon sauce); and fried potatoes with mushrooms and
herbs.

Essentials of Moroccan Cooking
Friday, January 31, 6:30-10:30 p.m.
Sunday, February 23, 6-10 p.m.
Sunday, April 19, 6-10 p.m.
Friday, May 15, 10 a.m.-2 p.m.
$125 D 1 session D Level 1
The history, culture and geography of Morocco are all richly
evocative. It is easy to imagine yourself sipping mint tea while
sitting on a terrace in Casablanca or Marrakech, or hiking the
Atlas Mountains. The cuisine of Morocco reflects its Berber,
Mediterranean, African and European influences, with a
generous use of powerful spices. In this class, you will make some
of the most acclaimed dishes of the Moroccan repertoire,
including: grilled kefta (lamb) kebabs; chicken tagine with
preserved lemons and olives; sweet spiced couscous; carrot salad
with lemon-herb dressing; harissa; and meskouta (Moroccan
orange yogurt cake); all served with mint tea.

Essentials of Middle Eastern Cooking

Essentials of Thai Cooking

Saturday, March 28, 10 a.m.-2 p.m.
Thursday, May 14, 10 a.m.-2 p.m.
$125 D 1 session D Level 1
Although it contains vast areas of arid landscape, the Middle East
is a fertile spot on the culinary map. Over the years, various
empires have ruled the region's countries, leaving their imprint
on the colorful, aromatic and diverse flavors. Recipes are
dominated by spice blends, in-season vegetables and fruits,
grains, olives and olive oil, nuts, herbs, and pickled and preserved
foods. From Beirut, the "Paris of the Middle East," to Jerusalem,

Thursday, January 2, 6:30-10:30 p.m.
Wednesday, January 8, 6:30-10:30 p.m.
Saturday, January 18, 6-10 p.m.
Monday, January 20, 6:30-10:30 p.m.
Saturday, January 25, 6-10 p.m.
Monday, February 17, 10 a.m.-2 p.m.
Saturday, February 29, 6-10 p.m.
Saturday, March 14, 6-10 p.m.
Sunday, March 22, 6-10 p.m.

Friday, March 27, 6:30-10:30 p.m.
Friday, April 3, 10 a.m.-2 p.m.
Thursday, April 16, 6:30-10:30 p.m.
Friday, May 8, 6:30-10:30 p.m.
Friday, May 22, 6:30-10:30 p.m.
$125 D 1 session D Level 1
Explore the unique ingredients, simple techniques and
sometimes fiery recipes of Thai cooking, one of the most
distinctive of Southeast Asia. You'll learn to cook authentic
versions of some of the country's most popular recipes, then sit
down to enjoy them with beer (the drink of choice) and wines.
You'll make: summer rolls with dipping sauce; satay with peanut
sauce; yellow chicken curry; jasmine rice; pad thai; and tapioca
pudding with coconut.

Essentials of Thai Cooking II
Saturday, February 15, 10 a.m.-2 p.m.
Saturday, May 16, 6-10 p.m.
$125 D 1 session D Level 1
The cuisine of Thailand varies widely from region to region,
equally influenced by geography and culture. Coconut, lime,
ginger, lemongrass, chiles and fish sauce figure prominently in
the Thai repertoire, appearing in rice, noodle, meat and seafood
preparations. This class focuses on the curries that make this
Asian cuisine so popular, which you will cook along with other
appetizers and side dishes. On the menu: tom yum shrimp soup;
chicken pad see ew; beef massaman curry; coconut jasmine rice;
and deep-fried bananas.

Essentials of Chinese Cooking
Friday, January 3, 6:30-10:30 p.m.
Sunday, March 8, 10 a.m.-2 p.m.
Saturday, May 2, 6-10 p.m.
$125 D 1 session D Level 1
One of the world's oldest cultures, China has a complex cuisine,
with a range of regional dishes often not found anywhere outside
of the country. Some techniques, ingredients and dishes are
similar throughout all of China; this Essentials class focuses on
those, giving you a well-rounded overview of Chinese food and
culinary culture. From stir-frying and braising to steaming and
red cooking, you will learn to use traditional Chinese techniques
to make a menu that includes: pork and mushroom pot stickers;
scallion pancakes with dipping sauce; red-cooked pork with rice;
dan dan noodles; and Chinese broccoli with oyster sauce.

Essentials of Japanese Cooking
Monday, January 13, 6:30-10:30 p.m.
Sunday, March 15, 6-10 p.m.
Monday, May 18, 6:30-10:30 p.m.
$125 D 1 session D Level 1
Japanese cuisine is a sophisticated affair, where the aesthetics of
the final dish are as important as its taste. Sushi, tempura and
shabu-shabu are among its most common exports, but only offer
a small glimpse at the richness and variety of dishes found
throughout the country. This class will offer you an overview of
the foods of Japan, along with a discussion of ingredients and
equipment. You will make dashi broth and miso soup; beef
negimaki; pork katsudon with rice; vegetable tempura; and
edamame. You'll enjoy all of these dishes while sipping green tea
and sake.

Essentials of Korean Cooking
Sunday, January 19, 6-10 p.m.
Friday, March 13, 6:30-10:30 p.m.
Sunday, April 26, 6-10 p.m.
$125 D 1 session D Level 1
From bibimbap to bulgogi, the signature dishes of Korea have
seduced America with intoxicating flavors. Sweet-spicy flavor
combos are popular, as are the vegetables, meat and seafood that
are featured in main dishes as well as in banchan, the Korean
assortment of side dishes that appears in most traditional meals.
You will learn to make dakgangjeong (hot chicken wings); haemul
pajeon (seafood and green onion pancakes); bulgogi (grilled
seasoned sliced beef) with assorted banchan; bibimbap (seasoned
vegetable rice bowl); and soju (cucumber-infused distilled liquor).

For more information, call 888.961.CHEF


https://recreational.ice.edu/Courses/Detail/713?utm_source=rec_email.winter2020nxtbook&utm_medium=&utm_campaign=rec_email&utm_content=winternxtbook https://recreational.ice.edu/Courses/Detail/696?utm_source=rec_email.winter2020nxtbook&utm_medium=&utm_campaign=rec_email&utm_content=winternxtbook https://recreational.ice.edu/Courses/Detail/983?utm_source=rec_email.winter2020nxtbook&utm_medium=&utm_campaign=rec_email&utm_content=winternxtbook https://recreational.ice.edu/Courses/Detail/16354?utm_source=rec_email.winter2020nxtbook&utm_medium=&utm_campaign=rec_email&utm_content=winternxtbook https://recreational.ice.edu/Courses/Detail/707?utm_source=rec_email.winter2020nxtbook&utm_medium=&utm_campaign=rec_email&utm_content=winternxtbook https://recreational.ice.edu/Courses/Detail/16397?utm_source=rec_email.winter2020nxtbook&utm_medium=&utm_campaign=rec_email&utm_content=winternxtbook https://recreational.ice.edu/Courses/Detail/13666?utm_source=rec_email.winter2020nxtbook&utm_medium=&utm_campaign=rec_email&utm_content=winternxtbook https://recreational.ice.edu/Courses/Detail/710?utm_source=rec_email.winter2020nxtbook&utm_medium=&utm_campaign=rec_email&utm_content=winternxtbook https://recreational.ice.edu/Courses/Detail/14040?utm_source=rec_email.winter2020nxtbook&utm_medium=&utm_campaign=rec_email&utm_content=winternxtbook https://recreational.ice.edu/Courses/Detail/16396?utm_source=rec_email.winter2020nxtbook&utm_medium=&utm_campaign=rec_email&utm_content=winternxtbook https://recreational.ice.edu/Courses/Detail/705?utm_source=rec_email.winter2020nxtbook&utm_medium=&utm_campaign=rec_email&utm_content=winternxtbook https://recreational.ice.edu/Courses/Detail/714?utm_source=rec_email.winter2020nxtbook&utm_medium=&utm_campaign=rec_email&utm_content=winternxtbook https://recreational.ice.edu/Courses/Detail/13538?utm_source=rec_email.winter2020nxtbook&utm_medium=&utm_campaign=rec_email&utm_content=winternxtbook https://recreational.ice.edu/Courses/Detail/13758?utm_source=rec_email.winter2020nxtbook&utm_medium=&utm_campaign=rec_email&utm_content=winternxtbook https://recreational.ice.edu/Courses/Detail/13662?utm_source=rec_email.winter2020nxtbook&utm_medium=&utm_campaign=rec_email&utm_content=winternxtbook https://recreational.ice.edu/Courses/Detail/14407?utm_source=rec_email.winter2020nxtbook&utm_medium=&utm_campaign=rec_email&utm_content=winternxtbook https://recreational.ice.edu/Courses/Detail/712?utm_source=rec_email.winter2020nxtbook&utm_medium=&utm_campaign=rec_email&utm_content=winternxtbook

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
https://www.nxtbookmedia.com