The Main Course - Winter 2020 - 30

30

SCHOOL OF RECREATIONAL COOKING

HEALTH-SUPPORTIVE CLASSES
Gluten-Free + Vegetable Forward + Vegan

VEGAN UMAMI

with Chef Olivia Roszowski
Vegan Umami:
"Mozzarella" Lab

All You Need Is Veggies

Bowls That Heal

Ingrid Wright
Thursday, January 2, 6-10 p.m.
Monday, May 18, 6:30-10:30 p.m.
$125 D 1 session D Level 1
Amp up your vegetable skills to the next level
with Chef Ingrid Wright. These expert recipes
take veggies into innovative, delicious new
directions - making dough from cauliflower,
soup from red pepper, pasta from carrots - all
packed with flavor, spice, and deliciousness. Your
all-vegetable menu: carrot fettuccine with
mushrooms and sun-dried tomatoes; garlic and
ginger bok choy; roasted carrot and beet salad with
feta in a balsamic glaze; cauliflower pizza with
sun-dried tomatoes; roasted red pepper-coconut
soup; and sesame-ginger soba noodle salad with
asparagus.

Wednesday, January 15, 6:30-10:30 p.m.
Monday, February 3, 6:30-10:30 p.m.
Friday, March 13, 10 a.m.-2 p.m.
Tuesday, April 7, 6:30-10:30 p.m.
Friday, May 22, 6:30-10:30 p.m.
$125 D 1 session D Level 1
Do you want to increase your mindfulness? Try
eating your meals from a bowl. Trends may come
and go, but the power of having a nutritious meal
from one bowl is an age-old concept that is
making its way back to the mainstream. Join us
in the kitchen to learn just what to put in your
bowl that will offer you a healthier, more mindful
way to enjoy a meal. On your menu: General
Tso's broccoli and Kung Pao edamame black rice
bowl with toasted sesame seeds; zucchini peanut
"noodle" bowl with sriracha string beans,
lemongrass tofu and tamarind cashews; black
quinoa power bowl with bruléed butternut squash,
balsamic roasted red onion, massaged rainbow
chard and almond "cheese" crumbles.

Vegan Entrees for Meat Lovers
Monday, January 6, 6:30-10:30 p.m.
Wednesday, February 5, 6:30-10:30 p.m.
Thursday, May 7, 10 a.m.-2 p.m.
$125 D 1 session D Level 1
Who says you have to be a vegetarian to enjoy
hearty and heart-healthy meat-free meals? This
class was designed especially for those who enjoy
a full, satisfying meal. Perfect for anyone
transitioning into a plant-preferred lifestyle,
these dishes will inspire the pickiest of eaters and
turn a traditional eater into a transitional
success. On your menu: red lentil and cauliflower
bisque; three-bean chili with cornbread; orangeglazed seitan stir fry with rice noodles; and "BLT"
sandwiches with avocado, mushrooms and tomato
jam.

Cooking for Fitness
Jackie Newgent
Monday, January 13, 6-10 p.m.
$120 D 1 session D Level 1
Stay fit with a delicious menu that matches up
perfectly with an active lifestyle. Culinary
nutritionist Jackie Newgent will share energizing
tips and nutrient-rich cooking techniques that
keep your heart healthy, your body shapely and
your taste buds tantalized. You'll prepare a
complete meal from appetizers to desserts,
including: rosemary white bean bruschetta; black
Mission fig and avocado salsa; Mediterranean baby
arugula and goat cheese orzo salad; dill freekeh
with roasted carrot coins; California turkey burger
sliders; tequila-lime chicken and spinach linguine;
sweet potato burrito spirals with red
pepper-avocado puree; Asian-style savory oatmeal;
chocolate-quinoa energy bars; and fresh green
juice smoothie.

Vegan Burgers That Rock
Friday, January 17, 6:30-10:30 p.m.
Friday, March 6, 6:30-10:30 p.m.
Saturday, May 16, 6-10 p.m.
$125 D 1 session D Level 1
Artisanal veggie burgers are starting to pop up
in restaurants everywhere, but have you tried
making your own at home? We'll show you the
art of combining whole grains, beans, herbs and
spices into flavorful patties that can take the
heat. Learn how to make unique veggie burgers
that are packed with plant protein and
accompanied by delicious fixings. Once you get
those creative juices flowing, the possibilities are
endless! On today's menu: scallion millet burgers
with mushroom sauce; French lentil and toasted
sunflower burgers with red cabbage slaw and
homemade ketchup; black rice and black bean
burgers with mango salsa; and oven-roasted fries.

Tempted by Tempeh
Monday, January 20, 6-10 p.m.
$125 D 1 session D Level 1
Tempeh, tofu's hearty cousin, has long been
praised for its high protein and fiber content.
Vegans, vegetarians and omnivores alike can
learn how to transfer this savory ingredient into
upscale meals that are easy to make at home.
Whether you're looking to step up your tempeh
game or just curious to try this mystical
superfood, join us in creating deeply flavorful
tempeh that will be the star of your plate. Our
menu includes: grilled tempeh vegetable kebabs;
tempeh reuben sandwiches with spinach shiitake

Plant-Based Dinner Party
Alexandra Shytsman
Sunday, February 23, 6:30-10:30 p.m.
$125 D 1 session D Level 1
Gone are the days when every celebratory meal has to revolve around a
giant platter of meat! In this class with cookbook author Alexandra
Shytsman, you will learn to make indulgent plant-based recipes perfect for
festive occasions with friends and family. From cocktail hour to dinner to
dessert, these dishes are designed to impress. On our menu: cashew
"ricotta" crostini with seared trumpet mushrooms; creamy avocado-herb dip
with baked plantains; charred balsamic Brussels sprouts with fried shallots and apples; golden
potato gratin with cashew béchamel; wild mushroom bourguignon with celeriac-miso puree;
polenta squares with tempeh ragù and shiitake "bacon"; and salted dark chocolate bark with
hazelnuts, cranberries and cayenne pepper.

Plant-Based Weeknight Dinners
Alexandra Shytsman
Monday, February 10, 6:30-10:30 p.m.
$125 D 1 session D Level 1
Switch up your weeknight repertoire with these simple-to-prepare, time-efficient, hearty dinners
that vegetarians and meat lovers alike will love! Cookbook author and food blogger Alexandra
Shytsman teaches you how to make plant-based, flavor-packed dishes that don't take a whole
evening to make, including: hearty tempeh-mushroom bolognese; classic chana masala; warm
farro salad with roasted sweet potatoes, white beans, parsley pesto and almonds; rich massaman
curry with tofu and vegetables; fried brown rice with edamame, kimchi and baked tofu; and refried
beans and baked plantains with guacamole.

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

LEVEL 2 D INTERMEDIATE CLASS

Olivia Roszkowski
Sunday, February 16, 6-10 p.m.
$125 D 1 session D Level 2
Join plant-centric chef, culinary educator
and recipe developer Olivia Roszkowski for a
class that milks maximum flavor from plantbased "cheese"! Your umami meter will be off
the charts as Chef Olivia helps you create a
full roster of: smoked almond "bocconcini"
skewers; cashew "caprese" salad; almond
"mozzarella" sticks with warm marinara; and
marinated cashew "burrata" spheres.

Vegan Umami:
Roasted Sheet Pan Creations
Olivia Roszkowski
Saturday, April 4, 6-10 p.m.
$125 D 1 session D Level 2
These genius sheet pan meals are entirely
plant-based, so they're quick, simple and
perfect for any eater. Plant-based chef and
culinary instructor Olivia Roszkowski
delivers the umami as you make a range of
salad; curried tempeh with coconut sauce and
grilled pineapple chutney; and whole-wheat penne
with tempeh bolognese.

Plant-Based till Dinner
Tuesday, January 21, 6:30-10:30 p.m.
Monday, April 27, 6:30-10:30 p.m.
$125 D 1 session D Level 1
Join us for a new way to transition into a
healthier eating pattern. In this informative
class, we will focus on foods that get you through
the first part of your day without meat or dairy.
These recipes are packed with plant-based
protein from breakfast right through lunch. If
you're looking for a way of cooking that is certain
to improve your eating habits, this is the
beginning for a brand-new, healthier you! We'll
make and enjoy: morning glory muffins; tofu
scramble; curried sweet potato soup; vegan caesar;
and long-grain rice salad with marinated seitan.

Meatless Monday Through
Sunday: Fall/Winter Edition
Thursday, January 23, 10 a.m.-2 p.m.
Monday, March 2, 6:30-10:30 p.m.
$125 D 1 session D Level 1
When it comes to healthy eating practices, no
one can argue against the importance of
including whole-food, plant-based ingredients
on your plate. In our fall/winter version of this
popular class, we've taken the Meatless Monday
campaign and applied it to any day of the week.
Learn how to incorporate more vegetables,
whole grains and beans into your diet with ease.
These recipes will take you beyond Monday with
robust yet simple-to-prepare vegan dishes. We'll
make and then sit down to an all-week-long
menu of: kale salad with green goddess dressing;
sweet potato soup with chickpeas and cashew
creme; tempeh scallopini; risotto with kale pesto
and turmeric-spiced pine nuts; and hot cocoa cakes
with coconut cream.

Veganize It! Comfort Foods
Made Vegan
Monday, January 27, 6:30-10:30 p.m.
Sunday, March 15, 6-10 p.m.
Monday, May 4, 6:30-10:30 p.m.
$125 D 1 session D Level 1
Veganize classic comfort foods! In this class, our
chef-instructor will reveal how to turn your
favorite foods - such as biscuits, sloppy joes and
cookies - into vegan versions while maintaining
bold, satisfying flavors. On your menu: seitan
sloppy joes; biscuits and gravy; tempeh Bolognese;
broccoli gratin; and coconut chocolate chip
cookies.

The Vegan Mezze Platter
Saturday, February 1, 6-10 p.m.
$125 D 1 session D Level 1
If you've ever wondered how to build the perfect
platter for parties or events - or wanted an
alternative to the everyday weeknight supper -
mezze is what you are looking for. Traditionally,
it is a selection of small dishes served before a
meal. We've kept with its traditional roots while
ramping up the style to show you how to create
your own tasty mezze platter for any occasion.

LEVEL 3 D ADVANCED CLASS

vegan dishes, including: buffalo wholeroasted cauliflower wedge with cashew "bleu";
spicy greens with roasted cippolinis and
cashew "buttermilk" dressing; roasted roots
with pine nut "labne" and herb gremolata;
rainbow beet and black pepper macadamia
"chevre" napoleons; and baked almond "brie"
and fig jam pastries.

Vegan Umami:
Build a "Cheese" Board
Olivia Roszkowski
Sunday, May 17, 6-10 p.m.
$125 D 1 session D Level 2
You don't need milk (or any animal products
at all) to build a crowd-leasing cheese board!
Plant-based chef Olivia Roszkowski guides
you to develop umami flavors as you please
your eyes and your taste buds with: black ash
macadamia "chevre" wheel; golden cashew
cheddar cubes; and warm "brie" fondue, along
with accompaniments including: miso
"Parmesan" black pepper crackers; seasonal
quick pickles; candied rosemary mixed nuts;
and warm chili grilled flatbreads.
This class will give you a healthful modern
approach to the classic mezze plate. Serve it
before the main dish as a pre-course - or on its
own, even as the star of your next cocktail party.
Our perfect mezze feast includes: tofu "feta" and
spinach "spanakopita"; freshly baked whole-wheat
pita with hummus and baba ghanoush; garlicmarinated grape leaves with cinnamon rice and
currants; and baked chickpea falafel with tahini
drizzle and chopped herbs.

Fresh and Fast Vegan Suppers
for Winter
Peter Berley
Tuesday, February 4, 6-10 p.m.
$125 D 1 session D Level 1
If you're seeking meat-free fare but lack the time
to prepare an elaborate meal, don't fret. Handson cooks who need a satisfying recipe in a hurry
should turn to Peter Berley to teach you a
repertoire of speedy, seasonal vegan suppers.
Your hearty and healthy winter menu consists of:
porcini and parsley risotto; sauteed kale with red
cabbage and caraway; whole-grain pasta with red
bean, red wine and portobello ragu; broccoli with
lemon and garlic; tempeh coconut curry with sweet
potato and collards; Thai jasmine rice; balsamic
roasted tofu with cipollini; smashed potatoes and
parsnips; and crunchy cabbage salad.

Vegan Small Plates from
Around the World
Friday, February 7, 10 a.m.-2 p.m.
Tuesday, April 14, 6:30-10:30 p.m.
$125 D 1 session D Level 1
This dishes capture the flavors and techniques of
so many exciting, flavor-forward global cuisines.
Spanning the gamut from Mexico to the Middle
East, these small but satisfying plates are perfect
for parties - or collect them all to make a
masterful (and entirely vegan) meal. We'll create
and then feast on: baba ganoush with warm pita;
Argentinian hearts of palm, tomato and avocado
salad; Italian roasted cauliflower with capers;
Mexican lentils with plantains and pineapple; and
Balinese chili-grilled tempeh skewers.

Vegan Stews and Casseroles
Peter Berley
Monday, February 24, 6-10 p.m.
$125 D 1 session D Level 1
Hearty, seasonal stews and satisfying casseroles
can still satisfy the soul even when you lose the
meat! Join author, cooking school owner and
vegetarian-cooking expert Peter Berley as you
prepare: wild mushroom stew with crispy
chickpea flour cakes; smothered beans 'greens;
Moroccan-style vegetable tagine with charmoula
baked tempeh; chickpea bouillabaisse; white bean
and spinach gratin and wintry root vegetable stew
with miso and pan-fried tofu.

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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