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Instructor: Loren Banco
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Pasta 101
The Institute of Culinary Education @ Brookfield Place,, New York, NY
Learn to make fresh handmade pasta, as well as a variety of simple sauces. You will work in a small group in our state-of-the-art kitchens to create from scratch the following menu: fresh, handmade pasta dough spicy puttanesca walnut-basil pesto easy Bolognese classic Alfredo. Note: We serve wine in our classes. It is against our policy for guests to bring in any type of alcoholic beverages.
$115
Cooking 101: The Course for Absolute Beginners
The Institute of Culinary Education @ 225 Liberty St, New York, NY
In three relaxed, fun-filled classes, we'll get you on your cooking feet, teaching you how to prepare simple, healthful, delicious food. You want to make great food in a minimum amount of time but don't have a clue how to go about it. Or you're on your own for the first time and have discovered that eating out is expensive and takeout is tiresome. You need a small repertoire of dishes for daily dining but you can just about manage instant coffee....
Essentials of Tuscan Cooking
The Institute of Culinary Education @ 225 Liberty St, New York, NY
The simple yet refined flavors of Tuscan cooking are world-famous, and with good reason. Whether the product of one of Florence's great restaurants or the simple dishes from a country kitchen, the integrity of Tuscan cooking has won applause for centuries. Learn some of the secrets of this venerable cuisine as you make and enjoy: Crostini with Roasted Eggplant Bistecca alla Fiorentina Pollo alla Toscana Cipolline Agrodolce Tuscan...
$120
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Essentials of Tuscan Cooking II
The Institute of Culinary Education @ Brookfield Place,, New York, NY
Tuscany's idyllic countryside, artistic treasures and fragrant, rustic cuisine make it one of Italy's most idealized regions. Celebrate Tuscany by cooking dishes reflective of the region: Tuscan Bean & Sausage Soup Stewed Rabbit with Olives & Rosemary Artichokes with Peas and Prosciutto Grilled Radicchio Salad with Hazelnuts Mantovana Cake for dessert. Note: We serve wine in our classes. It is against our policy for guests to bring...
$120
Italian Surf and Turf
The Institute of Culinary Education @ 225 Liberty St, New York, NY
From fritto misto to veal with prosciutto, Italy offers a seemingly endless selection of dishes that celebrate land and water. The country's thousands of miles of coastline, lakes and rivers, prized cow breeds and world-class salumi tradition result in meat- and seafood-centric dishes that can be rustic, sophisticated and anything in between. In this class, you will cover specialties from all corners of Italy, making: Fritto misto (assortment...
$125
Couples: Indian Favorites
The Institute of Culinary Education @ 225 Liberty St, New York, NY
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...
Couples: Burgers & Beer
The Institute of Culinary Education @ Brookfield Place,, New York, NY
What could go better together than burgers and beer-cooked by you and your significant other? In this class created specifically for couples, you'll learn to make burgers for every taste and sides for every craving along with a thirst-quenching selection of beer and beer cocktails. Your menu: Spicy Buffalo Turkey Sliders Beef Burgers Cheeseburgers and Juicy Lucy Burgers French Fries Quick Pickles Crispy Onion Rings Homemade Coleslaw...
The South American Steakhouse
The Institute of Culinary Education @ 225 Liberty St, New York, NY
From the churrascarias of Brazil to the open-air fires of the Argentine Pampa, South America has a rich grilling tradition that makes use of quality raw ingredients, since the meat is usually simply marinated in oil before grilling. It is then served with sauces or a drizzle of lemon juice. Other meat preparations include sausages and empanadas. Fish and seafood begin many a meal, in the guise of ceviche or escabeche. In this class, you will...
$130
Essentials of Burgundian Cooking
The Institute of Culinary Education @ 225 Liberty St, New York, NY
Burgundy is known for its earthy, comforting cooking and spectacular wines. Many of the most famous French dishes hail from this region, as do some of the world’s greatest chefs. Learn recipes for the region’s greatest hits. You’ll make and enjoy: gougères beef bourguignon chicken and crayfish gratin dauphinois cherry clafoutis a kir royale Note: We serve wine in our classes. It is against our policy for guests...
$115
The French Bistro
The Institute of Culinary Education @ Brookfield Place,, New York, NY
By the latter half of the 19th century, bistros were centers of social life in Paris, catering to great painters, writers, musicians, and other artists. The simple, down-to-earth food served at such bistros quickly became as celebrated as the eateries’ most famous patrons---and it's still celebrated in Paris and around the world today! You will make traditional dishes of that bygone era, such as: Steak Tartare Frisée Salad with...
$115
NOLA (New Orleans, LA): American Regional Favorites
The Institute of Culinary Education @ Brookfield Place,, New York, NY
From muffulettas to po'boys to Sazeracs, and crawfish to oysters, the diverse cuisine of the city of New Orleans is unparalleled. If you've been curious about the cuisine of the Big Easy, take this journey through the quintessential dishes that make N'awlins a supreme culinary capital. Your menu will include: oysters Bienville shrimp remoulade jambalaya classique dirty rice bananas foster a Sazerac. Note: We serve wine in our...
$120
Signature Dishes from Classic American Steakhouses
The Institute of Culinary Education @ 225 Liberty St, New York, NY
Of all the steakhouses found throughout the United States, a rare few have become famous for dishes that are instantly recognizable as theirs. From sides to the meat itself to decadent desserts, these signature dishes are why we visit those steakhouses above all others. In this class, take a whirlwind tour of some favorites, going from New York to Los Angeles in just a few hours as you prepare: Chopped Salad with Hearts of Palm, Artichoke...
$130
Essentials of Chinese Cooking
The Institute of Culinary Education @ Brookfield Place,, New York, NY
One of the world's oldest cultures, China has a complex cuisine, with a range of regional dishes often not found anywhere outside of the country. Some techniques, ingredients and dishes are similar throughout all of China; this Essentials class focuses on those, giving you a well-rounded overview of Chinese food and culinary culture. From stir-frying and braising to steaming and red cooking, you will learn to use traditional Chinese techniques...
$115
Essentials of Mediterranean Cooking
The Institute of Culinary Education @ 225 Liberty St, New York, NY
Seafood, vegetables, whole grains, herbs and olive oil are among the ingredients most associated with countries bordering the Mediterranean Sea. They make for flavorful dishes that trigger memories of sunbathed vacations and leisurely meals. This class focuses on the cuisines of Southern France, Eastern Spain, Italy and Greece, whose coasts abut the Mediterranean. You will cook your way through a menu-map that includes: olive tapenade,...
$115
Essentials of Vietnamese Cooking
The Institute of Culinary Education @ Brookfield Place,, New York, NY
A bold blend of East Asia, Southeast Asia and France, Vietnamese food captivates through its refreshing flavors, varied textures and vibrant colors. In this class, you will explore the fundamental techniques and ingredients behind some of Vietnam’s treasured dishes, including: Dua chuot (cucumber and shrimp salad) Banh Mi (baguette sandwiches filled with five-spice beef and pickled vegetables) Ga Xao Xa Ot (chicken stir-fried with lemongrass...
$115
Cuban Surf and Turf
The Institute of Culinary Education @ 225 Liberty St, New York, NY
The flavorful cuisine of Cuba reflects the country’s Spanish, African and Caribbean influences. From cooling ceviche to hearty ropa vieja, these influences manifest themselves in an array of seafood and meat preparations, not to mention unforgettable side dishes that will make you wonder why you didn't cook Cuban sooner. You will make: ropa vieja (shredded flank steak in tomato sauce) pescado enchilado (sea bass in sofrito) frijoles...
$125
Couples: Pizza & Wine Bar
The Institute of Culinary Education @ Brookfield Place,, New York, NY
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 fresh-cooked 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...
The Great New York Steakhouse
The Institute of Culinary Education @ Brookfield Place,, New York, NY
New York City has some of the most famous steakhouses in the country. These classic establishments are known for a distinctive homey atmosphere and a trademark cuisine that has been pleasing diners for decades. Spend an evening learning the techniques and recipes you need to replicate your favorite steakhouse experience at home. You'll make and enjoy: Classic Shrimp Cocktail Caesar Salad Grilled New York Strip with Beurre Maitre d'Hotel...
$135
The Pacific Northwest: American Regional Favorites
The Institute of Culinary Education @ Brookfield Place,, New York, NY
The lush, green Pacific Northwest is famous for its wild salmons, oysters, and beers, but that's just the tip of the gastronomic iceberg. Its forests are home to mushrooms and berries that turn up in countless recipes. Cedar planks become grilling beds for fish, meat, and vegetables, imparting them with the unmistakable flavor of the Northwest. You will learn how to use these techniques and ingredients to make: Pacific Oysters with...
$125
California Wine Country: American Regional Favorites
The Institute of Culinary Education @ Brookfield Place,, New York, NY
The farms, orchards and of course vineyards of California's wine country combine to turn the region into one of the most bountiful in the U.S. The kitchens of Napa, Sonoma, and the Russian River Valley highlight the quality of the ingredients at hand. Learn to make some of those dishes in your own kitchen, including: fig salad with sweet-spiced walnuts, Gorgonzola and Champagne vinaigrette pork tenderloin with pan-roasted grapes roasted Brussels...
$125
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