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Instructor: Rich LaMarita
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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...
Italian Surf and Turf
The Institute of Culinary Education @ Brookfield Place,, 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...
$130
Couples: Indian Favorites
The Institute of Culinary Education @ Brookfield Place,, 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...
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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.
$125
Big Easy Surf and Turf
The Institute of Culinary Education @ Brookfield Place,, New York, NY
From oysters to andouille sausage and chicken, New Orleans cooks know how to accentuate their ingredients so they sing. For this flavor-forward evening, we draw inspiration from the tables of some of the best restaurants in the Big Easy. You will make: Casamento's oyster po'boy Cajun jambalaya Southern style collard greens, grits, Mr. B's barbecue shrimp Brennan's bananas foster Pat O'Brien's Hurricane Note: We serve wine in our classes....
$130
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
Korean BBQ
The Institute of Culinary Education @ Brookfield Place,, New York, NY
The popularity of Korean BBQ is growing, fueled by the DIY aspect of making dinner with friends and family and eating as you cook. You don’t have to have a table with a built-in grill to enjoy your favorite flavor-packed grilled meats at home: grill pans on your stove or an outdoor grill are great stand-ins. Your menu starts with: gyeran jjim (steamed egg custard) then moves to the grilling of sokalbi gui (beef short ribs) and samgyeopsal...
$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
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...
$125
Nut Milk & Cheese
The Institute of Culinary Education @ Brookfield Place,, New York, NY
Have you tried making homemade milks and cheese from sources other than dairy? Here is your opportunity for an in-depth look and how-to course on getting started. Gain the building blocks of nondairy technique from our expert chef. You will learn how to make nut milks as a basic skill; from there, you'll utilize the pulp while turning the milk into fabulous components to make a meal. Get ready to rediscover your love for "cheese"! On your...
$125
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...
$125
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