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Instructor: Peter Berley
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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
Essentials of Tuscan Cooking
The Institute of Culinary Education @ Brookfield Place,, 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
Simple Italian Dishes
The Institute of Culinary Education @ Brookfield Place,, New York, NY
Simple and delicious are the themes for this class, which teaches you how to make fresh Italian dishes that are so good---and easy to execute---you'll make them for yourself, friends, and loved ones again and again. Premium ingredients shine in this menu, drawing from the country's great traditions: Olive oil and rosemary focaccia Hand-rolled meatballs Shrimp and asparagus risotto Broccoli rabe and pignoli cookies Note: We serve...
$115
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The Tuscan Steakhouse
The Institute of Culinary Education @ Brookfield Place,, New York, NY
Bold, natural flavors dominate the steak tradition of Italy! You’ll make a menu of: Sausage Stuffed Mushrooms Bistecca alla Fiorentina Stewed Cannellini Beans with Tomato Sauteed Rainbow Chard with Pine Nuts and Raisins Tiramisu for dessert Note: We serve wine in our classes. It is against our policy for guests to bring in any type of alcoholic beverages.
$130
Essentials of Tuscan Cooking II
The Institute of Culinary Education @ 225 Liberty St, 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
Essentials of Emilia-Romagna Cooking
The Institute of Culinary Education @ Brookfield Place,, New York, NY
Emilia-Romagna, which stretches between the Adriatic coast, northern Tuscany, and the Po Valley, is one of the most prolific agricultural regions of Italy. It is known for its pasta, balsamic vinegar, Parma ham and Parmigiano-Reggiano, among a wealth of other products. While enjoying wines such as Sangiovese and Barbera, you will learn to make traditional dishes that include: Brodetto Fish Stew Cotechino con Lenticchie Pasta Bolognese...
$115
Couples: The Bourbon Steakhouse
The Institute of Culinary Education @ Brookfield Place,, New York, NY
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...
Couples: Tuscan Favorites
The Institute of Culinary Education @ Brookfield Place,, New York, NY
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...
Couples: Asian Favorites
The Institute of Culinary Education @ 225 Liberty St, New York, NY
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 this class to learn these cornerstones of Asian cuisine, including: Spare Ribs with Black Bean Sauce, Vegetable Potstickers, Vietnamese Summer Rolls, Pad Thai, Green Papaya Salad Coconut...
New Orleans Cocktail Brunch
The Institute of Culinary Education @ Brookfield Place,, New York, NY
This soulful menu adapts some of New Orleans' greatest hits into brilliant, brunch-appropriate dishes --- the meal almost requires a jazz soundtrack to go with it. We'll invoke the spirit of the Big Easy as we make and eat: oysters Rockefeller eggs Hussarde bananas Foster pain perdu barbecue shrimp beignets cocktails including a Corpse Reviver No. 2 and a Cajun bloody mary. Note: We serve wine in our classes. It is against our...
$115
Tacos and Tequila
The Institute of Culinary Education @ Brookfield Place,, New York, NY
It's a celebration of all things Mexican! We'll cover Mexico’s greatest dishes and drinks, as well as a few with a twist. We'll make and then dine on: Fresh Corn Tortillas Adobo Chicken Grilled Skirt Steak Sautéed Shrimp Sautéed Chorizo Fresh Pico de Gallo Guacamole To drink: Margaritas & Paloma cocktails We serve wine in our classes. It is against our policy for guests to bring in any type of alcoholic beverages.
$120
Spanish Surf and Turf
The Institute of Culinary Education @ 225 Liberty St, New York, NY
While paella may be Spain's most well-known dish, the country has so much more to explore. It’s a culinary dream-spot for trying new flavors and combinations of ingredients. This class will help you discover new favorites, including: stuffed piquillo peppers pan con tomate and grilled shrimp with Romesco sauce, all served with sangria. After a main course of pork marinated in pomegranate and a watercress salad, you’ll enjoy arroz...
$125
Mushrooms: Key Ingredient
The Institute of Culinary Education @ Brookfield Place,, New York, NY
With such a wide variety of flavors and textures, mushrooms could be part of just about every dinner, serving as side, filling or meat substitute in a main dish. Whether you are a lifelong mycophile unafraid of foraging for your own mushrooms or an amateur who prefers to purchase clearly labeled mushrooms out of a basket, you will leave this class with a repertoire of recipes for mushrooms such as portobello, chanterelle, oyster, and many more. ...
$125
Essentials of Middle Eastern Cooking
The Institute of Culinary Education @ Brookfield Place,, New York, NY
Although it contains vast areas of arid landscape, the Middle East is a fertile spot on the culinary map. Over the years, various empires have ruled the region's countries, leaving their imprint on the colorful, aromatic and diverse flavors. Recipes are dominated by spice blends, in-season vegetables and fruits, grains, olives and olive oil, nuts, herbs, and pickled and preserved foods. From Beirut, the “Paris of the Middle East,” to...
$120
Essentials of Thai Cooking
The Institute of Culinary Education @ Brookfield Place,, New York, NY
Explore the unique ingredients, simple techniques and sometimes fiery recipes of Thai cooking, one of the most distinctive of Southeast Asia. You’ll learn to cook authentic versions of some of the country’s most popular recipes, then sit down to enjoy them with beer (the drink of choice) and wines. You’ll make: Summer Rolls with Dipping Sauce Satay with Peanut Sauce Yellow Chicken Curry Jasmine Rice Pad Thai Tapioca...
$120
Essentials of Indian Cooking
The Institute of Culinary Education @ Brookfield Place,, New York, NY
From the Portuguese-influenced cuisine of Goa to the wonderful sweets of Bengal, Indian cuisine has multiple regional variations, and is generally characterized by perfect spice and flavor combinations. You will learn to identify these spices, along with shopping and storing tips, and will make a masala spice blend. Your menu is vegetarian and will consist of: pakora cilantro-coconut chutney goobi (cauliflower) tikka masala saag...
$120
Essentials of Moroccan Cooking
The Institute of Culinary Education @ 225 Liberty St, New York, NY
The history, culture and geography of Morocco are all richly evocative. It is easy to imagine yourself sipping mint tea while sitting on a terrace in Casablanca or Marrakech, or hiking the Atlas Mountains. The cuisine of Morocco reflects its Berber, Mediterranean, African and European influences, with a generous use of powerful spices. In this class, you will make some of the most acclaimed dishes of the Moroccan repertoire, including: ...
$115
Cauliflower: Key Ingredient
The Institute of Culinary Education @ 225 Liberty St, New York, NY
Appearing in the cuisine of nearly every continent, cauliflower is one of the most versatile vegetables you can work with. It stars in dishes from Asian and Indian to Italian and French. We will applaud the diversity of this humble yet nutritious brassica and learn quite a few techniques in the process, emerging with soups, appetizers, pastas and more for just about any occasion. Menu: Buffalo cauliflower bites with blue cheese sauce...
$115
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