The Main Course - Winter 2020 - 32

32

SCHOOL OF RECREATIONAL COOKING

COUPLES' COOKING

Techniques: Handmade Pasta + Grilling + Sushi + Knife Skills
Cooking Level: Basic
Couples: Pizza & Wine Bar

Couples: Vegetarian Favorites
Thursday, January 9, 6:30-10:30 p.m.
Saturday, February 22, 6-10 p.m.
Thursday, March 12, 6:30-10:30 p.m.
Thursday, April 16, 6:30-10:30 p.m.
Thursday, May 28, 6:30-10:30 p.m.
$275 for two D 1 session D Level 1
Travel the world with hearty and vibrant vegetarian entrees from
around the globe! These international standouts will quickly
become your go-to recipes for any day of the week. Healthful,
flavor-packed and a snap to make, this is a menu you'll love
learning together. We'll make all four dishes, from comfort food
to Asian specialties to Mexican mains, then sit down to this meal
of: quinoa macaroni and cheese; sesame-crusted Asian tofu with
garlic-fried wild rice; enchiladas suizas with cheese and roasted
vegetables; and orecchiette pasta with roasted cauliflower and
caramelized onions.

Couples: Homemade Pasta
Thursday, January 16, 6:30-10:30 p.m.
Saturday, February 1, 6-10 p.m.
Friday, February 14, 6:30-10:30 p.m.
Thursday, March 5, 6:30-10:30 p.m.
Saturday, March 28, 6-10 p.m.
Thursday, April 23, 6:30-10:30 p.m.
Sunday, May 17, 6-10 p.m.
$275 for two D 1 session D Level 1
Have a blast learning to make fresh handmade pasta, stuffed
pasta, perfect sauces and all the accompaniments! There's
nothing like handmade pasta's flavor and texture. Together, we'll
learn to make dough the Old World way, then how to shape, cut
and stuff it. You and your partner will create a complete fresh
Italian dinner of: pappardelle with Bolognese; burro e salvia
(butternut squash ravioli with sage butter); tomato basil bruschetta;
shaved fennel and radicchio salad; and to drink, an Aperol spritz.

Couples: French Favorites
Thursday, February 27, 6:30-10:30 p.m.
Friday, April 17, 6:30-10:30 p.m.
Thursday, May 7, 6:30-10:30 p.m.
$275 for two D 1 session D Level 1
Take a page from one of the world's most romantic countries (and
cuisines) as you and your partner produce flavor-packed French
favorites and gain new culinary knowledge - while enjoying a
cocktail or two! We'll make a complete meal that highlights the
best ingredients and preparations France has to offer, including:
tuna niçoise tartine; Little Gem lettuce salad with radish and
avocado in a creamy lemon-dijon dressing; coq au vin; pommes
aligot; chaussons aux pommes (apple turnovers); and a French
Blonde (St-Germain elderflower liqueur, gin, white Lillet and
grapefruit juice).

Couples: Tacos, Tequila & Cerveza
Thursday, January 2, 6:30-10:30 p.m.
Thursday, February 13, 6:30-10:30 p.m.
Friday, March 13, 6:30-10:30 p.m.
Thursday, April 30, 6:30-10:30 p.m.
Thursday, May 14, 6:30-10:30 p.m.
$275 for two D 1 session D Level 1
Kick back with this mini vacation to Mexico. Together, couples
will learn to make a Mexican feast for every palate, including:
fresh corn tortillas; adobo chicken; grilled skirt steak; sautéed
shrimp; sautéed chorizo; fresh pico de gallo; guacamole; and to
drink, classic margaritas; blood orange margaritas; and Mexican
beer.

Friday, January 3, 6:30-10:30 p.m.
Saturday, January 18, 6-10 p.m.
Sunday, January 26, 6-10 p.m.
Friday, February 14, 6:30-10:30 p.m.
Saturday, February 15, 6-10 p.m.
Saturday, February 22, 6-10 p.m.
Friday, February 28, 6:30-10:30 p.m.
Friday, March 27, 6:30-10:30 p.m.
Friday, April 17, 6:30-10:30 p.m.
Saturday, May 2, 6-10 p.m.
Friday, May 15, 6:30-10:30 p.m.
$275 for two D 1 session D Level 1
Join an ICE chef for this delightful class on all things pizza.
Together, couples will learn to make fresh ricotta and a quick-rise
pizza dough to be topped with a variety of culinary creations:
sauce and cheese will meet veggies, mushrooms, cured and freshcooked meats - even sweet options for dessert pizza. Then you'll
sit down to each fresh-from-the-oven pie with a choice selection
of pizza-perfect wines that pair with your imaginative culinary
creations.

Knife Skills for Couples
Friday, January 3, 6:30-9:30 p.m.
Saturday, February 8, 6-9 p.m.
Saturday, February 29, 6-9 p.m.
Friday, March 13, 6:30-9:30 p.m.
Saturday, March 28, 6-9 p.m.
Friday, April 17, 6:30-9:30 p.m.
Saturday, May 9, 6-10 p.m.
$220 for two D 1 session D Level 1
Knowing how to use knives skillfully is the foundation of all
cooking, and doesn't have to be scary or frustrating. Many home
and even professional cooks don't always wield a knife correctly,
which increases food preparation time and makes the process
harder and less safe than it should be. In this indispensable class,
you and your partner will learn how to slice, dice and chop in the
safest and most efficient manner as you prepare a menu of:
plantain chips with mango-jalapeño salsa; guacamole with tortilla
chips; and sangria.

Couples: Thai Favorites
Saturday, January 4, 6-10 p.m.
Friday, January 24, 6:30-10:30 p.m.
Sunday, February 2, 6-10 p.m.
Sunday, February 16, 6-10 p.m.
Friday, March 6, 6:30-10:30 p.m.
Saturday, April 25, 6-10 p.m.
Saturday, May 16, 6-10 p.m.
$275 for two D 1 session D Level 1
Master some of Thai cuisine's greatest hits. You and a loved one
will learn all about this country's exciting dishes and fresh
ingredients, with their distinctly complex spicy, sweet, sour and
salty components. You and your loved one will make and enjoy:
green papaya salad; pad thai; yellow chicken curry; green shrimp
curry; jasmine rice; and mango sticky rice.

Couples: Indian Favorites
Sunday, January 5, 6-10 p.m.
Saturday, February 8, 6-10 p.m.
Friday, March 13, 6:30-10:30 p.m.
Friday, April 10, 6:30-10:30 p.m.
Friday, May 8, 6:30-10:30 p.m.
$275 for two D 1 session D Level 1
Master some of the most fragrant and distinct dishes in this
country's rich and varied cuisine, emphasizing a riot of toasted
spices. You'll learn all about the vegetables, seafood and other
featured ingredients, with a range of geographic and climatic
origins, from hearty masalas to spicy curries to cooling raitas.
We'll assemble a menu of: chana masala (chickpea curry); chicken
tikka masala; palak paneer (spinach with paneer cheese); pulao
(spiced basmati rice); cucumber raita; and gulab jamun (fried dough
in rosewater syrup).

Couples: Sushi & Sake Bar
Friday, January 10, 6:30-10:30 p.m.
Saturday, January 25, 6-10 p.m.
Saturday, February 15, 6-10 p.m.
Saturday, February 29, 6-10 p.m.

Friday, March 20, 6:30-10:30 p.m.
Saturday, April 18, 6-10 p.m.
Saturday, May 9, 6-10 p.m.
Friday, May 29, 6:30-10:30 p.m.
$275 for two D 1 session D Level 1
Heading out to your local sushi bar this date night? Before you
do, come to ICE to learn how to create your own sushi and sake
bar at home. Together, you'll start by learning the basics of
dumpling making, preparing shrimp shumai. Next, an ICE chef
will walk you through how to make the foundation of all sushi:
delicious, seasoned rice. You'll then create a variety of sushi
accoutrements, along with vegetables and raw fish. Finally, you'll
learn to make traditional hand rolls, maki, futomaki, and nigiri,
before sitting down to eat with a refreshing glass of Japanese sake.

Couples: Fire & ICE
Saturday, January 11, 6-10 p.m.
Thursday, May 21, 6:30-10:30 p.m.
$275 for two D 1 session D Level 1
This fun class is especially designed for chile-heads. Couples will
collaborate to cook an international menu that hits every region
of the hot-and-spicy world - along with cooling, refreshing
cocktails. Your menu includes: blistered shishito peppers; grilled
skirt steak with tomatillo-chile sauce; Korean buldak ("fiery
chicken"); cooling cucumber salad; poblano cornbread; and a
cucumber cooler cocktail.

Couples: The Bourbon Steakhouse
Friday, January 17, 6:30-10:30 p.m.
Friday, February 14, 6:30-10:30 p.m.
Friday, February 28, 6:30-10:30 p.m.
Saturday, March 14, 6:30-10:30 p.m.
Friday, April 3, 6:30-10:30 p.m.
Friday, April 24, 6-10 p.m.
Friday, May 22, 6:30-10:30 p.m.
$275 for two D 1 session D Level 1
Steak is always a satisfying dinner, but it gets more of a boost
when paired with bourbon. Come to ICE with your significant
other for a night of steakhouse cuisine, where you will savor
classic flavors updated with bourbon notes. You will prepare and
enjoy: clams casino; wedge salad with crispy bacon, blue cheese and
bourbon vinaigrette; New York strip steak au poivre with bourbon
cream sauce; haricots verts (French green beans); truffled mashed
potatoes; bourbon bread pudding; and to drink, boulevardiers and
bourbon sours.

Couples: Tuscan Favorites
Sunday, January 19, 6-10 p.m.
Sunday, February 9, 6-10 p.m.
Thursday, February 20, 6:30-10:30 p.m.
Saturday, March 21, 6-10 p.m.
Saturday, April 4, 6-10 p.m.
Saturday, May 30, 6-10 p.m.
$275 for two D 1 session D Level 1
The genius of Tuscan cuisine lies within its simplicity of fresh
ingredients. The landscape is a romantic patchwork of
grapevines, farmhouses and olive groves. If you and a date are
considering an Italian countryside getaway, save yourself the
plane tickets and join ICE for an intimate Tuscan feast where you
will make: Tuscan chicken liver paté; shaved fennel and radicchio
salad; handmade pappardelle with truffle sauce; bistecca alla
fiorentina; lemon olive oil cake; and Negroni cocktails.

Couples: Asian Favorites
Friday, February 7, 6:30-10:30 p.m.
Saturday, March 7, 6-10 p.m.
Thursday, April 2, 6:30-10:30 p.m.
Friday, May 1, 6:30-10:30 p.m.
$275 for two D 1 session D Level 1
Asian cuisine is comforting, flavorful and often fairly simple to
prepare. So why order in for Chinese, Korean, Thai or Japanese,
when you can create a fabulous Asian meal for two (or more)
that's fresh and fulfilling? Come to ICE to learn these
cornerstones of Asian cuisine, including: spareribs with black
bean sauce; vegetable potstickers; Vietnamese summer rolls; pad
thai; green papaya salad; and mango sticky rice.

ALUMNI PROFILE
Lindsey Becker, Culinary Arts '13
Founder & CEO of Farm Cut
Growing up in Charlotte, North Carolina, Lindsey Becker had an appreciation
for hearty comfort foods, but also loved clean-eating healthy food; she's now
been able to blend those two passions into "comfort foods made from
superfoods" - which happens to be the tagline of her catering company, Farm
Cut. She fell in love with food while studying in Italy during her junior year of
college: "Everything just tasted so flavorful and pure. When I got back to the
States, everything I ate tasted like chemicals." So she vowed to cook everything
from scratch and try to eat as much organic and non-processed food as
possible. After studying business at UNC Chapel Hill and trying out positions
in investment banking, strategic consulting, marketing and advertising, and
business development, she quit her job on the spot at age 26: "I left my office,

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

LEVEL 2 D INTERMEDIATE CLASS

walked right into ICE, signed myself up for culinary school and never looked back." As the founder
and CEO of Farm Cut, she caters for thousands of employees every day at health-conscious companies
around NYC like Peloton, Casper and Kickstarter. One of her favorite dishes to make is Farm Cut's
chicken potpie, which is gluten- and dairy-free, uses organic free-range chicken, has a sauce thickened
with garlic-and-cauliflower puree instead of cream, and is filled with winter vegetables like turnips
and butternut squash. She's proud to be showing people that "eating healthy doesn't just mean eating
salads and raw foods. Our customers still eat their classic favorites (mac and cheese, pizza, burgers,
chicken fingers, nachos), but without all the inflammatory dairy, gluten, soy and refined sugar." Her
advice is, "Find a hole in the marketplace and differentiate yourself. The key to making it in this
industry is understanding what people want and crave."

LEVEL 3 D ADVANCED CLASS

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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