The Main Course - Winter 2020 - 38

38

SCHOOL OF RECREATIONAL COOKING
ICE CENTER FOR WINE STUDIES
ICE is proud to announce the launch of its Wine Certificate Program, a two-tiered curriculum that will allow you to earn a Premier Cru Certificate, followed by a Grand Cru Certificate. These entertaining and informative
classes will be of interest to the casual wine fan, as well as build to a robust and thorough understanding of wine for the more serious wine enthusiast, including the food and wine professional. Completion of the
ICE Wine Essentials and elective courses can lead to ICE Wine Studies Certificates. All classes may be taken alone and not in conjunction with the Certificate program.
Richard Vayda is the director of wine studies at the ICE. He is also a senior instructor in the school's Culinary Management Diploma program. Vayda's education includes a master's degree in foodservice management
from NYU, studies at the Sorbonne in Paris, a certificate from The Sommelier Society of America, as well as visits to all of the world's major winemaking areas. His love affair with wine and food began in his Italian
and Russian family, where he started to make homemade wine as a teenager. Vayda has also opened and owned restaurants, cafés, and lounges in Connecticut and New York. Some of his favorite wines are Rosés
from Provence, aged Cabernets, and, of course, Champagne.

WINE CERTIFICATE
PROGRAM
The ICE Center for Wine Studies offers two
Wine Certificate Programs to oenology
enthusiasts looking to formalize their knowledge.
The Premiere Cru certificate is earned by taking
Wine Essentials and successfully completing an
online exam. Once you've completed that
certificate, the Grand Cru certification is earned
by completing Wine Essentials II and successfully
completing a second online exam.

Premier Cru Certificate Requirements
Wine Essentials (6 classes)
with Mail-In Exam Upon Completion
+ 2 Single-session Wine Elective Courses

Grand Cru Certificate Requirements*
Advanced Wine Essentials (4 classes)
with Mail-In Exam Upon Completion
+ 2 Single-session Wine Elective Courses
* Prerequisite: Premier Cru Certificate

Wine Essentials:
Classic World Wine Tour
Richard Vayda
Fridays, January 10-February 28, 6:30-8:30 p.m.
Mondays, February 3-March 16, 6:30-8:30 p.m.
Thursdays, March 5-April 9, 6:30-8:30 p.m.
Tuesdays, April 7-May 12, 6:30-8:30 p.m.
Thursdays, May 14-June 18, 6:30-8:30 p.m.
$595 D 6 sessions D Level 1
This six-week course, created by ICE director of
wine studies Richard Vayda, uses grape varietals,
as well as winemaking regions, as the keys to
understanding the full wine spectrum. You will
receive a thorough introduction to winemaking,
tasting, laws and labeling as you learn about wine
components and taste some of the world's most
celebrated wines. In these six sessions, you will
taste up to 60 wines. Limited to 32 students.
Session 1: Winemaking and Wine-Tasting Basics
Session 2: France: The Wines and Grapes of
Burgundy and Bordeaux
Session 3: The Major Wines and Varietals of Italy
Session 4: Spanish and Warm-Climate Wines
Session 5: West Coast and New World Wines
Session 6: A Tour of Sparkling Wine
*Indicates a course that skips one or more dates.

Wine Essentials II
Richard Vayda
Tuesdays, January 28-February 18, 6:30-8:30 p.m.
Thursdays, April 16-May 7, 6:30-8:30 p.m.
$395 D 4 sessions D Level 2
This four-week continuation of the Wine Essentials
series offers in-depth exploration and tastings of
some of the world's more interesting and unusual
wines. Studies will include an expanded array of
lesser-known varietals and wines, as each class
concentrates on one wine category and delves into
the wines' production, characteristics and uses,
including discussions of food and wine pairing.
Session 1: Advanced White Wines: Side-by-Side
Tasting of Interesting Aromatic and
Fruity Wines
Session 2: Advanced Red Wines: In-Depth
Comparison of Selected Wines from
Old and New World Regions
Session 3: Off-Dry to Sweet: Exploration of Elegant
Rieslings to Cru Classé Sauternes
Session 4: Fortified and Aromatized Wines with
Wine Service: Fascinating Wines, from
Vermouths and Sherries to Madeiras

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

WINE BASICS

Blind Tasting + Varietals + Vintages
Introduction to Wine

Essential Red Wine Varietals

Richard Vayda
Mondays, January 6-13, 6:30-8:30 p.m.
Tuesdays, March 3-10, 6:30-8:30 p.m.
Tuesdays, May 26-June 2, 6:30-8:30 p.m.
$200 D 2 sessions D Level 1
This class, crafted by ICE's resident
sommelier, Richard Vayda, is tailored to the
wine novice who wants a quick, fun and basic
introduction to the world of the grape. You'll
learn the fundamentals of wine, wine tasting
and appreciation, which will start you on the
road to critically judging wine color, aroma,
flavor and body. You'll discover the meaning
of such wine concepts as dryness, acidity,
fruitiness, tannins, varietals, vintages and
more. Participants interested in continuing
their exploration of wine are encouraged to
go on to Wine Essentials. We'll taste up to 18
wines, plus matching cheeses.

Richard Vayda
Thursday, February 20, 6:30-8:30 p.m.
$100 D 1 session D Level 1
Merlot or Shiraz? Tempranillo or Sangiovese? This varietal tasting shows you how to
compare, side by side, some of the key grapes that produce red wines around the world -
with perhaps a more unusual variety added for contrast! Richard Vayda, ICE's resident
sommelier, leads the exploration, highlighting the typical look, taste, flavors, styles and food
matches of these selections from around the globe. We'll taste eight to nine wines, plus
matching cheeses.

Essential White Wine Varietals
Richard Vayda
Monday, April 20, 6:30-8:30 p.m.
$100 D 1 session D Level 1
Pinot blanc, pinot grigio or pinot chardonnay? This varietal wine tasting focuses on key white
grape varieties that produce some of the world's best white wines! Richard Vayda, ICE's
resident sommelier, leads this side-by-side tasting, highlighting the typical look, taste, flavors,
styles and food pairings of these selections from around the globe. The tasting will include
eight wines, plus matching cheeses.

Sommelier Secrets
Richard Vayda
Monday, May 4, 6:30-8:30 p.m.
$95 D 1 session D Level 1
Nothing is more daunting than having a wine
list the size of a phonebook, swimming with
incomprehensible foreign terms, dumped
into your lap while you're trying to enjoy a
night out. Never fear! This class will forever
help you navigate those perilous shoals. Using
samples from contemporary wine lists, ICE
Director of Wine Studies Richard Vayda will
explain the meaning behind the various terms
and categories on the typical wine list, and illustrate each by pouring you samples to enjoy.
By evening's end, you will have a firm grasp
of the subject and enough background to
make informed, delicious choices - and
actually have fun while doing it!

Valentine's Day Champagne Gala
Richard Vayda
Friday, February 14, 6:30-8:30 p.m.
$150 D 1 session D Level 1
ICE's resident sommelier, Richard Vayda, pulls out all the stops for this very special
Valentine's Day celebration. For this delightful class, you will dine on beautiful hors
d'oeuvres along with a select group of wines. Your evening begins with a discussion of the
origin and making of sparkling wine, while tasting various examples - from non-vintage
to vintage to rosé. The highlight of the tasting features a prestige cuvée Champagne paired
with an American challenger. The class rounds out with students enjoying a buffet of classic
luxury food matches while indulging in additional bubbly, making for a sparkling evening
you'll always remember.

Reserves from the ICE Cellar
Richard Vayda
Saturday, February 15, 6:30-8:30 p.m.
Friday, May 29, 6:30-8:30 p.m.
$130 D 1 session D Level 2
ICE's resident sommelier, Richard Vayda,
raids the cellar for this spectacular biannual
tasting of selected premium wines. You will
enjoy cru Burgundies and Bordeaux, aged
American pinots and cabernets, and other
gems in a side-by-side tasting. The evening
will start with a delicious sparkling wine,
followed by samplings of an ever-varying
collection from around the world. We'll end,
naturally, with a decanter of vintage dessert
wine. Selections change from year to year. You
will also enjoy fine cheeses and other nibbles
to enjoy the unique beverage selections. We'll
taste at least nine wines, plus matching
cheeses.

Burgundy Grand Tasting
Richard Vayda
Tuesday, January 7, 6:30-8:30 p.m.
Monday, March 30, 6:30-8:30 p.m.
$125 D 1 session D Level 2
Often heralded as one of the most difficult
wine regions to understand, Burgundy can
actually be a delight once you understand
how to enjoy its treasures. Richard Vayda,
ICE's resident sommelier, says the secret is
simply to taste these brilliant wines. So join
us for our grand tour of the Bourgogne,
exploring major subregions and villages,
south to north, in this delicious and
fascinating wine area. Richard searches the
ICE cellar to find some lovely aged
Burgundies to pair with younger samples,
offering a true overview of the Bourgogne.
The special tasting will feature aged classiied
vineyard selections - and regional cheeses,
of course. We'll taste at least nine wines, plus
matching cheeses.

Bordeaux Grand Tasting
Richard Vayda
Tuesday, March 24, 6:30-8:30 p.m.
$125 D 1 session D Level 2
Bordeaux means history, elegance,
grandeur...and superb classic wines. This
class explores the riches of the varied wines
from this fabled region. That's why Richard
Vayda, ICE's resident sommelier, has scoured
the ICE wine cellar to put together a special
tasting, including several aged cru classé
wines. We'll discuss the area's history,
geography, wine regulations and production,
all while sipping these special samples -
accompanied by some fitting snacks. We'll
taste at least nine wines, plus matching
cheeses.

WINE + FOOD PAIRING
Robust Reds & Stinky Cheeses
Richard Vayda
Tuesday, February 25, 6:30-8:30 p.m.
$100 D 1 session D Level 1
Do you need an antidote for the cold weather?
Can that antidote never be too rich or too flavorful? How about spending a whole evening
with lush red wines from around the world
and hearty cheeses that match them? Richard
Vayda, ICE's director of wine studies, will
discuss cheesemaking and cheese service, as
well as red wine and food pairing, as you sip
and eat the evening away. We'll taste at least
eight wines, plus matching cheeses.

LEVEL 2 D INTERMEDIATE CLASS

Délices de France:
French Wines and Cheeses

Italian Festival:
Vino, Salume e Formaggio

Richard Vayda
Thursday, January 16, 6:30-8:30 p.m.
$100 D 1 session D Level 1
What could be better than wine and cheese -
except, perhaps, French wine and cheese. Join
ICE's resident sommelier, Richard Vayda, for
a tour of some of France's best offerings in
each category. The class will include
discussions of major French wine regions, as
well as the origin and processes behind various
cheese types, from fresh and creamy to aged
and funky. Tastings and pairings of a wide
selection of both will highlight the evening.
We'll taste at least eight wines, plus matching
cheeses.

Richard Vayda
Friday, April 17, 6:30-8:30 p.m.
$100 D 1 session D Level 1
Prosecco, prosciutto and provolone: some of
life's simplest and tastiest pleasures come
straight out of Italy. Join ICE Director of
Wine Studies Richard Vayda for a delicious
discussion, as you tour some of the major wine
regions of Italy while tasting traditional
cheeses and cured meats. Winemaking, as well
as the production of cheeses and salami, will
be covered. Throughout it all, you'll enjoy a
variety of scrumptious Italian pleasures, from
fresh and uncomplicated to rich and complex.
Un vero festival! We'll taste at least eight
wines, plus matching cheeses.

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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