New Classes at ICE
Tuesday, January 6, 2009 at 04:59PM Instead of losing weight this year, gain a skill:
Class: Food & Wine Pairing
January 6, 2009- February 10, 2009, Tuesdays, 6:30pm-8:30pm,$995
September 9, 2009- October 14, 2009, Wednesdays, 6:30pm-8:30pm, $995
www.internationalculinarycenter.com/rec
After covering the basics of wine grapes, styles and descriptors, you'll delve deep into flavor dynamics with hands-on and “forks-on” learning. By learning to identify a wine’s predominant notes, whether tannic, acidic or sweet, and exploring how they complement a range of food flavors (smoky, earthy and spicy, to name a few), you’ll move toward mastering fundamental pairing principles that will serve you well long after class is over. Refine your palate, glass-by-glass, over these six sessions, and develop a discerning and well-rounded appreciation for the intricacies of food and wine pairing.
Class: Parisian Breads
January 13, 2009 -January 15, 2009 ,Tuesdays, Wednesdays, & Thursdays, 5:30pm – 9:30pm, $675
http://www.internationalculinarycenter.com/rec
Whether you’re an enthusiastic beginner or a seasoned professional seeking to polish your skills, you’ll learn and practice the techniques that master bakers rely on. Each session begins with a brief discussion of bread science, theory and production, including the methods, terminology and special equipment used by the professional baker. Then, roll up your sleeves and get to work. Immerse yourself in uncovering the secrets of “wild” levain starters. Learn how flour type and dough temperature influence the quality of your final product. Mix, shape, proof and bake with precision, using the insights your Chef-Instructors have gained through years of experience. Faster than you can imagine, you'll create a variety of classic French loaves, like rustic pain de campagne and creatively shaped fougasse.
Class: Charcuterie, Pates & More
January 13, 2009 - January 20, 2009, Tuesdays & Thursdays, 5:45pm – 10:45pm, $785
Charcuterie, Pâtés & More will immerse you in the age-old art of charcuterie, giving you the skills to make a mélange of meat delicacies yourself in just three short sessions.
Dressed in chef’s whites, you’ll enjoy the same world-class facilities; learn from distinguished Chef-Instructors using the hands-on Total Immersion training method that The FCI is famous for. And, with our intensive approach, getting a taste of life as a charcutier doesn’t have to take a big bite out of your schedule.
Class: Chocolate Truffles, Bonbons & More
January 20, 2009 -February 3, 2009, Tuesdays & Thursdays, 5:30pm – 10:30pm, $995
Chocolate Truffles, Bonbons & More was designed to deliver a wide range of skills in a very manageable amount of time. With two scheduling options, you can even pick the time that suits you best. You'll get access to the same modern facilities and distinguished Chef-Instructors that have made The FCI one of the world leaders in culinary education in a short class that's easy to find time for.
Class: Michael Colameco Cooking 101: Braising
January 21, 2009, Wednesday, 6:00pm-10:00pm, $395
www.internationalculinarycenter.com/rec
The Four Seasons and Windows on the World were just starting points for Michael Colameco's long and storied career. Now, the long-time chef, radio host and author is coming to the Recreational Division at The International Culinary Center, where you can work with him side by side. You’ll find his down to earth attitude and straightforward approach to cooking an inspiration for your own kitchen. He’ll show you how natural ingredients and simple combinations make for meals that are easy to prepare and a pleasure to eat. In each of these hands-on sessions, Chef Colameco will share his everyday wisdom, professional techniques and maybe even a story or two from his 35-plus years in the business. Come hungry, because every class ends with a family style meal where the food won’t be the only topic of conversation.
Class: Dinner for Two
January 22, 2009, Thursday, 6:00pm-10:00pm, $195
www.internationalculinarycenter.com/rec
Learn how to plan and execute a meal of seasonal comfort food favorites, elevated by fine ingredients and four-star touches, from an assortment of elegant hors d’oeuvres to a very decadent dessert. Afterward, you’ll sit down with your classmates to indulge in the lavish meal you’ve created.
Class: Handmade Pasta
January 28, 2009, Wednesday,6:00pm-10:00pm, $195
www.internationalculinarycenter.com/rec
You’ll make three types: a basic noodle dough, which can be cut and formed into an infinite variety of shapes; a more elastic dough that can be filled and folded into ravioli or tortellini; and gnocchi. Round out your pasta education by preparing seasonal fillings and sauces, with flavors and textures designed to complement the pastas you’ve created, before sitting down with your classmates to taste the fruits of your labor.
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