Behind the Events/ NEW YORK Events
SUPER FAST MEATLESS MEALS with Marge Perry at ICE
Jul 1 2009 10:00 AM
Recreational Classes at ICE
$100
Learn to make quick, healthy meals--sans meat!--that only taste like they took hours to prepare. Newsday columnist Marge Perry will show you that you can place on the table In less than 30 minutes (and some in only 20 minutes) delicious dinners such as Watercress Goat Cheese Omelet Burrito; Chinese-Style Tofu Vegetable Stir Fry in Brown Sauce; Greek Salad Pizza; Edamame Soup with Parmesan Crostini; Pasta with Chickpeas, Rosemary, and Apricots; and Portobello, Jack Cheese and Caramelized Onion Quesadilla. Not only that, for every dish you make, you'll learn about variations that make it easy to expand your repertoire.
The Institute of Culinary Education
50 WEST 23RD STREET
NEW YORK, NY 10010
www.iceculinary.com
(212) 847-0700
THE GREAT GASTRONOMICAL GRILL with Daniel Rosati at ICE
Jul 1 2009 6:00 PM
Recreational Classes at ICE
$220
Space on your grill is not just reserved for burgers and hot dogs. More elaborate menus beg to be prepared there too. In this two-day class, culinary educator Daniel Rosati will guide you through two menus that celebrate summer in a sophisticated grilled fashion. You will make: Day 1: Barbecued Clams; Ribs Two Ways: Spicy Dry Rubbed and Fruit Glazed Sweet and Succulent; Creamy Cajun Cole Slaw; One Potato - Two Potato - Three Potato Salad; and Blueberry Crisp. Day 2: Grilled Marinated Shrimp; Spice-Crusted Grilled Chicken Breasts; Fresh Fennel and Watermelon Salad; Provencal Herb Roasted Tomatoes with Feta; and Fresh Fruit Terrine with Ruby Port and Russian Cream.
The Institute of Culinary Education
50 WEST 23RD STREET
NEW YORK, NY 10010
www.iceculinary.com
(212) 847-0700
CHEESE BEFORE DESSERT with Anthony Sasso at ICE
Jul 2 2009 6:00 PM
Recreational Classes at ICE
$110
This class will lightheartedly lead you in the direction into the world of cheese and its magical powers on the appetite. You will learn how to introduce cheeses from all around the world into several sophisticated recipes that can be used to please a crowd or indulge yourself. Led by Casa Mono Chef de Cuisine Anthony Sasso, you will make Freshly Made Burrata with Sungolds and Budding Chives; Dandelion Salad with Parmesan, Strawberries, and Pistachios; Ricotta with Zucchini Blossoms and Jamon Serrano; Goat Cheese Curry Balls with Mustard Oil and Crackers; Cabrales Quiche with Spinach; Braised Vidalia Onions with Gruyère; Pierre Robert Triple Crème with Poached Peaches and Brioche; Montgomery Cheddar Gratin with Bacon and Sweet Corn; and amembert Monte Cristo with Black Olive Tapenade.
The Institute of Culinary Education
50 WEST 23RD STREET
NEW YORK, NY 10010
www.iceculinary.com
(212) 847-0700
USING FRESH HERB with Vicki Caparulo, CCP at ICE
Jul 7 2009 10:00 AM
Recreational Classes at ICE
$100
Whether you're buying from the vast array of fresh herbs now available in the market--or even better, growing your own--this class is where you'll learn everything you always wanted to now about the use and preservation of fresh herbs. You'll sample a selection of over a dozen herbs and learn to use them in a variety of recipes. Whether you're working with home grown or an abundance of store-bought, you'll learn how to preserve fresh herbs in oil, how to dry them in your microwave for long-term preservation and how to store them for optimum flavor--and, in addition, get some useful tips on growing your own! Almost "Boursin" Cheese; Middle Eastern Zucchini and Feta Cheese Latkes; Gravlax Cured with Dill on Black Bread with Chive Cheese; Enrique's Zucchini Cilantro Soup; Cold Poached Scallops in Cool and Creamy Watercress Sauce; Tomatoes and Red Onion with Melted Brie and Basil Oil; Mixed Baby Greens Salad with an Herb Vinaigrette; and Shrimp Wrapped in Bacon with a Mock Béarnaise Sauce.
The Institute of Culinary Education
50 WEST 23RD STREET
NEW YORK, NY 10010
www.iceculinary.com
(212) 847-0700
Backyard Barbecuing: Burgers, Marinades and Beyond at South Gate Restaurant
Jul 7 2009 6:00 PM
South Gate's executive chef Kerry Heffernan and his team will soon host a second Studio at South Gate, a four-week series of culinary classes offering easy and affordable ways to entertain at home this summer season. Starting Tuesday, June 16, the studio at South Gate series will teach guests failsafe BBQ tips and tricks, how to make simple-yet-sophisticated pitcher drinks for easy entertaining, how to pair seafood dishes with the perfect wines, and ways to spend less time in the kitchen and more time enjoying the summer.
Backyard Barbecuing: Burgers, Marinades and Beyond
Tuesday, July 7, 6 p.m. -- 8 p.m.
Sous chef Nate Eckhaus will share his favorite recipes for the grill, including rubs and marinades for whole fish and steaks, and techniques for barbecuing and smoking meats, and grilling pizzas. To quench the summertime thirst South Gate's mixologist Ashwin Balani will offer special beer pairing suggestions for your backyard 'cue, including Indian Lagers and Turkish Pilsners.
All Studio at South Gate classes will take place in the restaurant's private dining room at 154 Central Park South between 6th and 7th Avenue. Classes are Tuesday evenings from 6 p.m. -- 8 p.m. The four-week Studio at South Gate series is available for a special price of $160 per person; individual classes are $40 per person. Discounted tickets for couples are available for $250/couple for all four classes or $75/couple per class. To register, or for more information, please call South Gate at 212.484.5120.
For more information about South Gate, please contact Randee Braham (rbraham@baltzco.com)
or Jesse Gerstein (jgerstein@baltzco.com) at Baltz & Company - 212.982.8300.
SKILLET STORYTELLING: AMERICAN FOOD STORIES with Allison Fishman at ICE
Jul 8 2009 7:00 PM
Recreational Classes at ICE
$75
Enjoy this delightful evening of storytelling with food writer, educator and TV Host Allison Fishman. Skillet Storytelling will feature stories by celebrated American food writers, including: Jeffery Steingarten, Erin Ergenbright, Calvin Trillin, Holly Hughes, Amanda Hesser, Laurie Shapiro, Ruth Reichl, and MFK Fisher. Sit back, close your eyes, and let the words take you to a table at Le Cirque in 1993, the thoughts of a woman dining alone, and a dinner party in a tiny Greenwich Village apartment. Participants will be provided with a packet of stories read during class. Fishman, an ICE alumna, is a co-host of Lifetime's Cook Yourself Thin, and owns The Wooden Spoon, a cooking school in New York. She worked as a recipe developer and food stylist for Martha Stewart and Food Network. Her writing and recipes have appeared in Glamour, Real Simple, Cooking Light, and as a weekly column for MainStreet.com.
The Institute of Culinary Education
50 WEST 23RD STREET
NEW YORK, NY 10010
www.iceculinary.com
(212) 847-0700
Tribeca Walking Tour with Liz Young
May 22 2010 10:00 AM
What was once called Washington Market, the area for wholesale produce, spices, and meat distribution, is now a hotspot of residential lofts and trendy restaurants. The tour starts at Bazzini's, a nineteenth-century nut importer now operating as a specialty store and neighborhood cafe. You will then hear the history of Tribeca while exploring some of the area's best highlights, learning about the sangria at Flor del Sol, oven pizzas at Gigino's, black cod at Nobu, French toast at Bubby's, drinks at the Odeon, the nightlife of the Tribeca Grand, and Tribeca's unique place in the city's culinary scene. Your tour will wind down over lunch at Pepolino's, including its delicious Florentine sage gnocchi. Acclaimed culinary tour guide Liz Young, who holds a master's in food studies and food management from New York University, became an expert on Tribeca's culinary past and present while attending cooking school and working in the area. All participants receive a listing of notable Tribeca bars and restaurants.
$80
The class meets at 10 AM inside Bazzini's (339 Greenwich, between Jay and Greenwich streets). Tours run rain or shine. Registration for the walking tours is limited to those age 18+.
The Complete Chinese Dinner with Kian Lam Kho
May 23 2010 6:00 PM
KianLam Kho, a private chef and writer from New York, is the creator of the Chinese home cooking blog redcook.net. His writing focuses on understanding good Chinese cooking techniques, to create simple and authentic Chinese food at home. He can often be found mixing it up in the kitchen of the James Beard House. This 10-course Chinese banquet is one of KianLam Kho's signature events. It offers the exciting opportunity to learn a complete dinner party menu, so that you can throw impressive Chinese dinner parties all on your own. You will make Cucumber Salad with Garlic; Sweet and Sour Watermelon Radish Salad; Prawn Salad with Mustard Mayonnaise; Kung Pao Chicken; Stir-Fried Beef with Leeks; Chicken Soup with Young Coconut; Red Cooked Pork; Stir-Fried Mustard Greens with Crabmeat Sauce; Steamed Whole Sea Bass; and Shrimp and Asparagus Fried Rice.
$120
The Institute of Culinary Education
50 W. 23rd Street
New York, NY 10010
Essentials of Vietnamese Cooking
Jun 4 2010 6:00 PM
Blending East Asia with Southeast Asia and a touch of the West, Vietnamese food captivates through its refreshing flavors, varied textures, and vibrant colors. In this class developed especially for ICE by Andrea Nguyen, author of the award-nominated Into the Vietnamese Kitchen: Treasured Foodways, Modern Flavors you will explore the fundamental techniques and ingredients behind some of Vietnam’s treasured dishes, including Sup Mang Tay Cua (fresh asparagus and crab soup); Goi Dua Chuot (cucumber and shrimp salad); Goi Cuon (salad rolls with spicy garlic hoisin sauce); Banh Mi (baguette sandwiches); Tom Kho (shrimp simmered in caramel sauce); Ga Xao Xa Ot (chicken stir-fried with lemongrass and chile); and Che Chuoi (banana, tapioca pearl, and coconut sweet soup).
$110
The Institute of Culinary Education
50 W. 23rd Street
New York, NY 10010
Ceviche Party
Jun 4 2010 6:00 PM
The art of cooking without fire has come to define many cuisines around the world, particularly in Latin America. The basic principles of acid, in the form of vinegars, citrus juices, and wines, have long functioned as a form of “cooking†food without applying any heat, for unforgettable results. In this class, led by Anthony Sasso, chef de cuisine at Casa Mono and ICE alumnus, you will learn to apply liquids high in acid to proteins, to take them from raw to ready to eat. On your menu: Campari and Grapefruit Shooters with Bay Scallops; Beef Tartare with Sparkling Wine and Ramps; Striped Bass with Ginger-Soy Sauce, Yuzu, and Popcorn; Red Snapper with Red and Green Tomatoes and Chili Oil; Tuna with Green Apples, Wasabi, and Cider Vinegar; Oysters with Red Wine Vinegar and Radishes; Salmon with Meyer Lemon and Horseradish; and Razor Clams with Rhubarb Vinaigrette.
$120
The Institute of Culinary Education
50 W. 23rd Street
New York, NY 10010
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