The Main Course - Winter 2020 - 29

29

BRUNCH + ENTERTAINING
BOOZY BRUNCHES + PARTIES

Private Hands-On

COOKING PARTIES

New Orleans Cocktail Brunch
Friday, January 3, 10 a.m.-2 p.m.
Saturday, January 18, 10 a.m.-2 p.m.
Friday, February 28, 10 a.m.-2 p.m.
Sunday, March 29, 10 a.m.-2 p.m.
Sunday, April 26, 10 a.m.-2 p.m.
Sunday, June 7, 10 a.m.-2 p.m.
$125 D 1 session D Level 1
This soulful menu adapts some of New Orleans' greatest hits into brilliant, brunch-appropriate
dishes - the meal almost requires a jazz soundtrack to go with it. We'll invoke the spirit of the
Big Easy as we make and eat: oysters Rockefeller; eggs Hussarde; bananas Foster pain perdu;
barbecue shrimp; beignets; and cocktails including a Corpse Reviver No. 2 and a Cajun bloody
mary.

Bagel Brunch
Sunday, January 26, 10 a.m.-2 p.m.
Sunday, March 1, 10 a.m.-2 p.m.
$125 D 1 session D Level 1
Learn everything you need to know to recreate that quintessential New York staple, the bagel!
Make everything you love about brunch, from the fixings to the bagels to the pickles to
(naturally) the boozy beverages. We'll make: bagels (in multiple flavors: everything, salt, sesame,
poppy seed); bagel fixings (scallion cream cheese, tomatoes, onions, capers, lox); quick pickles;
whitefish salad; and, of course, Bellinis and Bloody Marys.

Cocktails & Apps
Saturday, February 1, 6-10 p.m.
Thursday, April 9, 6:30-10:30 p.m.
$125 D 1 session D Level 1
These exciting international dishes are ideal for accompanying delicious craft cocktails,
providing a mouthwatering focus for any cosmopolitan gathering! Join us to make small bites
and spreads that will amp up your parties and go perfectly with some tipples. Together, we'll
make and enjoy cocktails and bites from around the world, including: gruyere gougères; Asian
glazed meatballs; Moroccan lamb kebabs with chermoula sauce; salmon rillettes and brioche toast;
polenta bites with roasted tomatoes; membrillo, manchego and almond pintxo; and whiskey sours.

Brunch & Punch
Sunday, February 16, 10 a.m.-2 p.m.
Sunday, March 8, 10 a.m.-2 p.m.
Saturday, April 11, 10 a.m.-2 p.m.
Sunday, May 31, 10 a.m.-2 p.m.
$125 D 1 session D Level 1
Rather than standing in line at a crowded restaurant, invite your friends over for brunch. This
class will teach you a selection of great sweet and savory brunch dishes that include: frittata;
egg and salmon Benedict with never-fail hollandaise sauce; sweet and savory crêpes; scones with
citrus curd; and, of course, boozy punches!

INTERNATIONAL COOKING TRIP
CUISINE COURSE IN FRANCE AT LE MOULIN BREGEON
June 10-19 or June 24-July 3, 2020

FOR A COMPLETE ITINERARY:
Visit: LoireValleyCooking.com
TO REGISTER:
Email Chef Kathryn at kgordon@ice.edu
or call 917.841.0796
The ICE Cuisine Course in France is open to all ICE
alumni who have completed their externship, and the
general public.

Join ICE Chef-Instructor Kathryn Gordon in her 18th year leading this fabulous opportunity to work
hands-on with a variety of professional chefs. You will work with fine-dining chefs, charcuterie chefs,
pastry chefs, and artisan bread bakers in multiple restaurants, professional patisseries and
artisan boulangeries throughout the western Loire Valley (between Angers and Saumur). You will
stay in a beautiful luxury country inn, Le Moulin Bregeon (moulinbregeon.com). Le Moulin Bregeon
was converted by a fine artist from a water driven wheat mill to an award-winning inn filled with
antiques and hand-ironed French linens on the beds. All of our cooking classes are translated or
taught in English.
Each day includes delicious hands-on cooking or baking classes at Le Moulin Bregeon or on
location, and culinary-related sightseeing. In between classes, our educational visits include
personalized visits to: artisan nut oil press, organic chevre farm, foie gras auberge, stone-ground
wheat mill, escargot farm, mushroom production caves, fleur de sel marshes of Geurande, local farm
markets, Loire Valley wineries, sparkling wine fermentation caves, and chateaux with historic
kitchens and gardens.
Please note: This trip is not being provided by the Institute of Culinary Education ("ICE").
We are not affiliated with ICE, ICE does not control our employees or representatives, and ICE is not
responsible or liable for our actions, omissions, representations, recommendations. We are not agents
of ICE and we have no authority to bind or act on behalf of ICE. ICE does not assume any
responsibility with respect to any agreement, arrangement or other understanding that you may enter
into with us. ICE does not guarantee, warrant or assume any responsibility or liability for this trip.

The Institute of Culinary Education
runs a private cooking-party program
that offers events perfect for corporate
entertaining, team building, and
closing dinners, or for personal
celebrations such as birthdays,
rehearsal dinners, bachelorette and
bachelor parties, and special reunions.
You'll learn specific techniques as our
chef-instructors and assistants - who
are prepared for both the eager novice
and the experienced cook - guide you
through the recipes.
Each event is a breakfast, lunch or
dinner where hands-on cooking is the
entertainment. Your party will be
divided into groups, each cooking a
different part of the menu that you've
selected. You will learn specific
techniques and kitchen tricks that will
get you thinking like a chef.
Our chef-instructors are experienced
professionals, and have a comprehensive knowledge of virtually all cuisines,
along with the experience to make
cooking fun and entertaining. As one
of the leading culinary education
centers in America, the school's
atmosphere and professionalism are
geared toward a fun learning
experience.
Our parties call for a minimum of 12
and a maximum of 100 people. Our
largest kitchen holds 40 people. A
group of 40 to 65 people will cook in
two kitchens, while a group of 65 to
100 people will be allocated three to
four kitchens. In each case, the group
will dine together in one kitchen.
Celebrity Chef Option
This is a unique and exciting way to
enhance your cooking party. Let ICE
arrange for a celebrity chef to cook for
your group. Price and availability
varies.

Representative Clients
Recent clients who have held private
cooking events at ICE include Google,
MTV, American Express, L'Oreal,
ABC/Soapnet, NY Life Insurance,
Pfizer, Yahoo!, Visit Britain, Tory
Burch and law firms Skadden Arps,
Ropes & Gray, and Mayer Brown.
Wine or Beer Tastings
& Mixology Parties
Another option for your group is to
hold a private wine or beer tasting at
ICE. Topics range from "A Wine Tour
of Italy" to "New World vs. Old World
Wines." For beer aficionados, we can
arrange a sampling of microbrew
beers. Yet another beverage option is a
mixology class: From classic cocktails
to their contemporary twists, our
experts can teach the basics and much
more of cocktail creation. Hors
d'oeuvres and food-pairing option can
be added to any of these beverage
programs.
Kids' Cooking Events
By popular demand, we are pleased to
offer Kids' Cooking Events, perfect for
birthdays and other special
celebrations. These parties run two
hours and include a specially designed
hands-on cooking class with an
experienced
chef-instructor;
a
sit-down meal where kids eat what
they cook, plus snacks; a kid-friendly
bar with juices, sodas, and milk, plus
coffee and tea for adults; and
refreshments for adults, if ordered.
An ICE event coordinator will work
with you to create the perfect meal
based on your child's age and culinary
preferences. Prices are $2,700 for up
to 20 children, and $60 for each
additional child. A 20% service staff
fee and operation fee is added.

Typical Event:
*
*
*
*

3 to 3.5 hours
* Our space accommodates groups of
1/2 hour for wine & hors d'oeuvres
12-100 people. At every event, the group
1 hour for hands-on cooking class
will dine together in the same kitchen
Full-service sit-down dinner where
* Price Ranges from $85-$195 per person
everyone enjoys the meal that you've made
* An open bar of house wine, beer, water &
soft drinks included and served
throughout your event

For more information, call 888.961.CHEF


https://recreational.ice.edu/Courses/Detail/15572?utm_source=rec_email.winter2020nxtbook&utm_medium=&utm_campaign=rec_email&utm_content=winternxtbook https://recreational.ice.edu/Courses/Detail/16476?utm_source=rec_email.winter2020nxtbook&utm_medium=&utm_campaign=rec_email&utm_content=winternxtbook https://recreational.ice.edu/Courses/Detail/16458?utm_source=rec_email.winter2020nxtbook&utm_medium=&utm_campaign=rec_email&utm_content=winternxtbook https://recreational.ice.edu/Courses/Detail/16532?utm_source=rec_email.winter2020nxtbook&utm_medium=&utm_campaign=rec_email&utm_content=winternxtbook http://www.LoireValleyCooking.com http://www.moulinbregeon.com

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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