The Main Course - Winter 2020 - 37

37

ARTISANAL BREADS

Techniques: One-Day Breads + Laminated Doughs + Bagels
Cooking Level: Basic to Intermediate
Breads and Spreads
from East to West
Jennifer Abadi
Tuesday, January 21, 10 a.m.-2 p.m.
$120 D 1 session D Level 1
Perhaps the most essential part of many Middle
Eastern meals is the bread and its accompanying
dips and spreads. Join Middle Eastern food
expert Jennifer Abadi as you bake, mix and
assemble a brilliant selection of some of the most
popular breads and dips, while learning about
the traditions behind them. You'll make and
enjoy: chibiz (Syrian whole wheat and white pita
bread); challah (Jewish braided egg bread with
poppy and sesame seeds, or with raisins and
cinnamon); tahin hatz (Armenian sweet egg bread
with sesame paste, vanilla and brown sugar);
skordalia (Greek almond spread with garlic, olive
oil and lemon); hummus (creamy chickpea and
white bean spread with sesame paste, lemon and
olive oil); and homemade organic butter with
coarse salt, dill and za'atar.

principles of bread baking, you'll acquire
techniques that ensure you can work with rising
agents and create quick dough, from which we'll
make breads, rolls and loaves in just one simple
step. You'll be the toast of the town as you bake
these one-step miracles, including: Parker House
rolls; sandwich bread; and fresh herb fougasse.

Artisan Breads at Home
Daniel Rosati
Monday, April 20, 6-10 p.m.
$125 D 1 session D Level 1
Tearing into a loaf of bread fresh from the oven
is one of life's simplest, most delicious pleasures.
In this class, Chef Daniel Rosati will teach you
the basics of bread baking, which you'll then be
able to translate into many surprising, delicious
loaves. We'll cover a wide range of grains, flours
and add-ins as we make, bake and enjoy: Turkish
pide bread; three-grain Saracen bread; Provençal
olive and herb bread; Apulian Altamura bread;
and cranberry pecan rolls.

One-Step Breads

More Artisan Breads at Home

Thursday, March 19, 6:30-10:30 p.m.
Friday, May 1, 6:30-10:30 p.m.
$125 D 1 session D Level 1
Making your own bread from scratch doesn't
have to take forever! After learning all about

Daniel Rosati
Monday, April 27, 6-10 p.m.
$125 D 1 session D Level 1
With Chef Daniel Rosati as your guide, you'll
learn all about grains, flours and yeasts, then go

above and beyond with flavored and regional
breads, from cinnamon to za'atar to cheese and
much more! You'll make and bring home a
bakery's worth of baked goods, such as: Middle
Eastern za'atar flatbreads; caramelized onion,
bacon and Vermont cheddar scones; garlic-herb
braided bread; rosemary-olive Dutch oven bread;
cinnamon-swirled loaf bread; and Yemenite
kubaneh bread with nigella and sesame seeds.

More One-Day Breads
Jeff Yoskowitz
Monday, May 11, 6-10 p.m.
$125 D 1 session D Level 1
Enjoy more of ICE Pastry & Baking Arts
instructor Jeff Yoskowitz's quick and easy
breads, which allow you to prepare multiple
loaves in just one evening. You'll be amazed at
the techniques you learn, and the speed that
these can be made! We'll make: herb bread loaf;
raisin bread loaf; onion rye loaf; semolina braid;
buttermilk dinner rolls; and pretzel rolls.

One-Day Breads
Jeff Yoskowitz
Monday, May 4, 6-10 p.m.
Saturday, May 9, 6-10 p.m.
$125 D 1 session D Level 1
Bread baking does not have to
be a multiday affair. ICE
Pastry & Baking Arts
instructor Jeff Yoskowitz will
provide you with an overview
of basic bread baking and a
wide variety of flavored
breads. After just one day,
you'll have a repertoire that ensures you always
have a warm loaf ready. The breads you will
make include: cinnamon-raisin crumb rolls;
cheese bread; chocolate hazelnut bread; butter
bread knots; challah; oatmeal bread; and bagels.

All About Bread
Peter Berley
Monday, May 18, 6-10:30 p.m.
$125 D 1 session D Level 1
Bread baking is a centuries-old craft, but it
doesn't need to take ages to become proficient at
making your own at home. Let chef and James
Beard Award-winning cookbook author Peter
Berley teach you simple, perfect formulas and
techniques to bake classic breads. You'll make,
try and take home breads including: whole grain
sandwich bread; pita bread and baguettes.

SUGAR CLASSES
SUGAR FLOWERS

Sugar Techniques:
How to Pull a Ribbon

Sugar Techniques:
How to Pull a Flower

Kathryn Gordon
Friday, March 6, 6-10 p.m.
$135 D 1 session D Level 2
If you love to watch the competitors on TV - or you
make cakes and want to elevate them to a new level
- take this technique-focused class to learn how to
pull cooked isomalt or sugar into a multicolored,
beautiful ribbon. Both one-color and multicolor
ribbon techniques will be demonstrated. Chef
Kathryn Gordon will then work with you to practice
and improve your ribbon-pulling skills. She will
also show you how to shape and bend the ribbon
into three-dimensional streamers and bows.

Kathryn Gordon
Friday, March 20, 6-10 p.m.
$135 D 1 session D Level 2
Nothing is more beautiful than a pulled-sugar
flower on a showpiece or wedding cake! In this
technique-driven class, Chef Kathryn Gordon will
show you how to aerate cooked sugar to differing
degrees of transparency, and use it to pull petals
and leaves out of cooked isomalt or sugar. We will
focus on a classic rose, and use silicon veining tools
for pulling and shaping the leaves. Petals will be
hand-pulled. Additional flower petal designs will be
demonstrated, so you can practice creating your
own botanically correct or fantasy-themed flower.

Sugar Techniques:
How to Blow Sugar
Kathryn Gordon
Friday, March 13, 6-10 p.m.
$135 D 1 session D Level 2
If you look through gorgeous photos of cooked
sugar on the Internet, or you make cakes and want
to expand your repertoire of skills to learn how to
blow sugar, this is the class for you. Chef Kathryn
Gordon will demonstrate core techniques to aerate,
fold and blow isomalt or sugar using a sugar pump.
She will then work with you to learn how to blow
sugar. Chef Kathryn will show you how different
shapes can be blown, using hands, scissors and the
table surface. Spheres, pears and shells will be
demonstrated first, along with others as time allows.

Two-Day Pulled Sugar
"Under the Sea" Workshop
Kathryn Gordon
Sat-Sun, April 4-5, 10 a.m.-3 p.m.
$275 D 2 sessions D Level 2
Create a detailed, beautiful "under the sea"-themed
scene entirely out of pulled sugar! Learn the
fundamentals of cooking sugar and isomalt with
Chef Kathryn Gordon as you create your own
amenity-size sugar showpiece. We'll cover
techniques of casting using silicon molds and
commonly available kitchen equipment for the
showpiece base and infrastructure, pulling (ribbons
and leaves/petals) and blowing, as well as using
molds and equipment options for practicing this
classic art. For your final project, you'll create an
amazingly sculpted, impressive "under the sea"
scene, complete with a blown-sugar fish with
pulled-sugar ribbon tail, coral and a pulled-sugar
sea anemone.

WITH VILNA PETERS
Sugar Flowers: Peony

Vilna Peters
Monday, February 24, 6-10 p.m.
$175 D 1 session D Level 2
Join renowned cake artist Vilna Peters as
she demonstrates and teaches the art of
making beautiful hand-molded sugar
flowers. Here, she specializes in a variety
of botanically correct peonies, then shows
you how to use petal dust and other artistic techniques to bring them to life.

Sugar Flowers: Hydrangea
Vilna Peters
Tue-Wed, March 24-25, 6-10 p.m.
$325 D 2 sessions D Level 2
Study with cake artist Vilna Peters to
make gorgeous, botanically accurate
hydrangeas. Following her demonstration
and lesson, you'll practice decorating with
your own flowers, as well as adding your
own artistic signature for maximum
effect.

she'll teach you and guide you to handmold them yourself. You'll then use petal
dust and other artistic techniques to take
your creations to the next level.

Sugar Flowers: Lisianthus
Vilna Peters
Saturday, May 30, 10 a.m.-2 p.m.
$175 D 1 session D Level 2
Cake artist Vilna Peters studied with
famed cake decorator Sylvia Weinstock for
34 years - and now she passes those skills
on to you! You'll learn the art of handmolding gorgeous flowers, including this
botanically
correct,
multilayered
lisianthus. Then you'll decorating with the
form while using various artistic
techniques to make your flowers appear
more realistic.

Sugar Flowers: Rose
Vilna Peters
Sunday, April 19, 10 a.m.-2 p.m.
$175 D 1 session D Level 2
Legendary cake artist Vilna Peters guides
you through the art of that highly
recognizable decorative flower, the rose.
After demonstrating various techniques,

CLASSES WITH KATHRYN GORDON
Classic French
Macarons
Friday, January 24, 6-10 p.m.
Monday, March 23, 6-10 p.m.
Friday, May 15, 6-10 p.m.
$125 D 1 session D Level 2
Ever wondered how French
pâtisseries
make
those
perfectly round, smooth
macarons with gorgeous fillings? Pastry Chef
Kathryn Gordon, coauthor of "Les Petits
Macarons," will cover the theory behind
macaron crafting and walk you through
variations for baking them at home. You will
greatly expand your piping skills, baking
knowledge, and recipe repertoire. On the menu
are our favorite fruit and chocolate flavors:
passion fruit-milk chocolate ganache; raspberrydark chocolate ganache; apricot-milk chocolate
ganache; and banana-dark chocolate ganache.

Les Petits Macarons
Friday, February 28, 6-10 p.m.
Friday, May 1, 6-10 p.m.
$150 D 1 session D Level 2
Join Pastry Chef Kathryn Gordon as she
demonstrates key techniques from her bestselling book, "Les Petits Macarons: Colorful
French Confections to Make at Home." In
class, you will first make and pipe macaron
batter. While the macarons are baking, you will
make some of Chef Kathryn's favorite fillings
from the book, including: pumpkin
buttercream; passion fruit buttercream;
raspberry buttercream; and pistachio
buttercream. Students will take home a variety of
delicious macarons, as well as a personalized
book.

Les Petits Sweets
Friday, February 7, 6-10 p.m.
Friday, May 8, 6-10 p.m.
$150 D 1 session D Level 2
Chef Kathryn Gordon's second book, "Les

Petits Sweets," features two-bite desserts from
the French pâtisserie. Join this ICE bestselling
author to bake all-new delicious, miniature
versions of classic desserts. While emphasizing
both theory and technique, we'll make and
share: strawberry-thyme and mascarpone cream
dacquoisettes; black pepper-sour cream
madeleines; orange rosemary shortbread; and
pistachio-cocoa nib glazed calissons. Plus, all
students will receive a signed copy of "Les Petits
Sweets."

Les Petit Fours
Friday, March 27, 6-10 p.m.
125 D 1 session D Level 2
Modernize classic glazed petit four cakes! We
will bake layers of chocolate cake and white
chocolate cake featuring a recipe from Chef
Kathryn Gordon's second book, "Les Petits
Sweets." Then we'll fill them and learn how to
work with a variety of glazes and decorative
techniques to create an Instagram-worthy
display. Students will help prepare the
chocolate and colored chocolate glazes,

practice glazing skills, and practice trendy
piped decorations with the rose tip. Finally,
students will share a variety of cakes and take
an assortment home!

Savory Tarts
Friday, April 3, 6-10 p.m.
$125 D 1 session D Level 1
Join Chef Kathryn Gordon to understand the
fundamentals of working with laminated and
nonlaminated flaky dough, featuring recipes
from her third cookbook, "Le Moulin Brégeon,
Le Petit Moulin of the Loire Valley." Chef
Kathryn will demonstrate how to prepare and
laminate a whole-wheat dough, and you'll
practice rolling it into a rectangle to bake
mushroom terrines. While the terrines are
baking, we will make classic pâte brisée and
learn two variations. We will use the pâte brisée
doughs to roll large and small round pieces of
dough, learn how to line the pans, and bake
roasted tomato quiche and leek tarts.

For more information, call 888.961.CHEF


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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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