The Main Course - Winter 2020 - 39

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ESSENTIALS OF WINE SERIES

Regional Wines of Italy + France + South America + California
In this new series from ICE Director of Wine Studies Richard Vayda, you'll explore the world's quintessential winemaking regions in depth. Learn what makes each terroir unique, the characteristics of New and Old
World vintages, and the definitive grapes and blends that make each region deserving of special attention. Along with each wine, you'll taste a selection of cheeses from that region, tastily illustrating the culinary
adage: "What grows together, goes together"!

Essential Wines of Napa & Sonoma
Richard Vayda
Thursday, February 6, 6:30-8:30 p.m.
$100 D 1 session D Level 1
California is the top wine-producing state by far - and when most
people think of California wines, Sonoma and Napa immediately
come to mind. But in reality, only about 10 percent of the state's
wine comes from these two celebrated regions. This evening's
tasting, hosted by ICE's resident sommelier, Richard Vayda, pits
the two regions' best varietals head-to-head in a no-holds-barred
face-off! Come help judge the best (or at least your favorites) from
these two renowned areas. Of course, some delicious California
cheeses will accompany the evening's eight wines!

Essential Wines of Northern Italy
Essential Wines of Tuscany
Richard Vayda
Friday, May 15, 6:30-8:30 p.m.
$100 D 1 session D Level 1
Italy produces wine from hundreds of different grape varieties,
making its wine varied and engaging, yet perhaps a bit hard to
grasp. This tasting concentrates on the wines from Toscana, Italy's
third-largest quality wine-producing region. Although many of the
wines are Sangiovese-based, the distinctive terroirs and other
cultivated varieties offer a diverse tasting opportunity, ranging
from some tasty whites to Old World and even international-style
reds, topping off with traditional sweet. ICE's resident sommelier,
Richard Vayda, will also discuss Tuscan wine history and Italian
wine labeling. Regional cheeses will accompany the eight or more
wines featured in the tasting.

Essential Wines of the
Rhône Valley & Provence
Richard Vayda
Monday, May 18, 6:30-8:30 p.m.
$100 D 1 session D Level 1
Move over, Bordeaux and Burgundy. France's beautiful South is
more and more becoming the go-to area for flavorsome, thoughtful
wine selections. This region holds a special place with Richard

Vayda, ICE's resident sommelier, as he first served as the maître
d'hôtel at a Provençal restaurant. Join him in a tasting tour of some
of the area's interesting and varied pleasures, from savory syrahs
of the northern Rhône to classic Châteauneuf-du-Pape and other
sunny selections from Provence. Snacks ideal for wine pairing will
be served.

Essential Wines of South America
Richard Vayda
Thursday, January 23, 6:30-8:30 p.m.
$100 D 1 session D Level 1
Everyone knows about Malbecs from Argentina and perhaps
sauvignon blancs from Chile - but these are not South America's
only good wine-producing nations or grape varieties. Add Uruguay
and Brazil, and the many distinctive regions within all four
countries, and we find a multitude of delicious wine finds. ICE's
resident wine sommelier, Richard Vayda, leads this exploration of
the diversity and quality of these Southern Hemisphere offerings,
comprising multiple grape varieties and various styles, including
sparkling and late-harvest. A selection of cheeses and snacks for
pairing will accompany the tasting. We'll taste at least nine wines,
plus matching cheeses.

BEVERAGE + MIXOLOGY

MARTINIS + MANHATTANS + NEGRONIS

Sous Vide Cocktails
Eamon Rockey
Friday, January 31, 6:30-8:30 p.m.
$100 D 1 session D Level 1
Use sous vide techniques to bring out new depths and nuances of flavor in your beverages, guided
by ICE's director of beverage studies, Eamon Rockey - the former bartender and captain at NYC's
Eleven Madison Park, general manager of Betony, and general manager/wine director of the twoMichelin-starred restaurants Aska and Atera. He'll teach you all about how rapid infusions can
be fun and delicious, both in the bar and prepared at home. First we'll make rapid-infused bases,
including crème de cacao; rapid-infused botanicals; and spiced and spicy syrups. We'll then use
these as a starting point for mixing up an assortment of remarkable and unique cocktails.

Richard Vayda
Friday, March 20, 6:30-8:30 p.m.
$100 D 1 session D Level 1
Northern Italy offers many wine treasures, certainly from the
famous regions of Piemonte and Veneto, but equally from some of
their lesser-known neighbors, such as Friuli-Venezia Giulia,
Lombardia and Trentino-Alto Adige. This wine tour of Italy's
North includes examples of the more noted wines of the area, as
well as some harder-to-find, intriguing examples. These samples
will highlight the region's amazing breadth of types and styles,
from light and sparkling to age-worthy reds. The tasting will
include an interesting comparison of Nebbiolo wines from
different regions too. Richard Vayda, ICE's resident sommelier, will
lead the class tasting and a discussion of Italian wine regulations,
while sampling some of the region's wonderful cheeses. We'll taste
at least nine wines, plus matching cheeses.

STUDENT PROFILE
Anthony & Nicole Piazza
Health-Supportive Culinary Arts '20
For years, Anthony and Nicole Piazza shared a dream of
attending culinary school. As the owners of The Clean Plate
Kitchen in Clinton, New Jersey - a restaurant with a plantforward, allergy-friendly, clean-eating emphasis- they were
hesitant about whether a traditional culinary school would
benefit their approach to food. But when the Natural Gourmet
Institute merged with ICE to form the Health-Supportive Culinary Arts program in 2019,
the couple - also parents of two toddlers - knew they'd found "the perfect blend of
exactly what we need to take our business to the next level." Prior to ICE, Nicole studied
nutrition and dietetics at the University of Vermont, then earned a master's in nutrition
and food science at West Virginia University, while finishing her training to become a
registered dietitian. Anthony studied business management at East Stroudsburg
University of Pennsylvania before working in a variety of fields, including banking,
finance, law enforcement, real estate investment and even owning a retail coffee shop.
Now, Nicole designs the menus and recipes for their restaurant, as well as managing the
front-of-house for its 70 seats inside and 75 seats on its riverside patio; Anthony runs the
kitchen and facilities. They point out, "We overlap on all of our responsibilities and work
very well together - as long as we don't try to do the same job at the same time!" Their
favorite part of the job is serving customers, who are loyal and grateful for the unique
service they provide. They advise, "Together we aren't afraid of hard work, and although
we can't always see the light at the end of the tunnel, you can't go wrong if you follow
your passion and excitement. This doesn't mean you won't do things that you don't enjoy,
but it does help you remember why you're doing them."

Mixology Basics
Friday, January 10, 6:30-8:30 p.m.
Saturday, February 22, 6-8 p.m.
Friday, March 20, 6:30-8:30 p.m.
Friday, April 24, 6:30-8:30 p.m.
Saturday, May 16, 6-8 p.m.
$100 D 1 session D Level 1
Take a crash course in the essentials of cocktail mixology, then recreate these classic drinks at
home and at parties. We'll cover mixing, muddling, shaking drinks, making your own sour mix
and more. Our instructors will lead you as you practice making (and consuming) cocktails
including: mojito; Negroni; margarita; and whiskey sour.

ICE Happy Hour: Classic Cocktails
Thursday, February 6, 6:30-8 p.m.
Friday, March 6, 6:30-8 p.m.
Friday, March 27, 6:30-8 p.m.
Thursday, April 23, 6:30-8 p.m.
Friday, May 15, 6:30-8 p.m.
$75 D 1 session D Level 1
Enjoy learning the tricks of the trade in just 90 minutes, and you'll quickly become the head
bartender at any party. Instead of ordering a cocktail after work, why not come and learn to make
it yourself? In just one and a half hours, you will prepare four classic drinks and take home recipes
that will guarantee you'll never go thirsty again at cocktail time. On your drinks list: classic martinis
and Manhattans (plus variations); the Old-Fashioned; and Ernest Hemingway's daiquiri.



	

	

	
	

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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