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The Institute of Culinary Education @ Brookfield Place,, New York, NY
Experience the regional flavors of Indian cuisine in this class that features distinct dishes from northern and southern areas of India. You will learn to identify a variety of spices, make a custom garam masala blend and use it in a variety of recipes. Your menu includes: chana dal green coriander chutney rogan josh (lamb in garlic cream sauce) chicken tikka masala fragrant basmati pulao with crispy brown-fried onions handmade...
The Institute of Culinary Education @ Brookfield Place,, New York, NY
Veganize classic comfort foods! In this class, our chef-instructor will reveal how to turn your favorite foods --- such as biscuits, sloppy joes and cookies --- into vegan versions while maintaining bold, satisfying flavors. On your menu: seitan sloppy joes biscuits and gravy tempeh Bolognese broccoli gratin and coconut chocolate chip cookies Note: We serve wine in our classes. It is against our policy for guests to...
The Institute of Culinary Education @ Brookfield Place,, New York, NY
If you've ever wondered how to build the perfect platter for parties or events --- or wanted an alternative to the everyday weeknight supper --- mezze is what you are looking for. Traditionally, it is a selection of small dishes served before a meal. We've kept with its traditional roots while ramping up the style to show you how to create your own tasty mezze platter for any occasion. This class will give you a healthful modern approach...
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The Institute of Culinary Education @ Brookfield Place,, New York, NY
Learn everything you need to know to recreate that quintessential New York staple, the bagel! Make everything you love about brunch, from the fixings to the bagels to the pickles to (naturally) the boozy beverages. We'll make: bagels (in multiple flavors: everything, salt, sesame, poppy seed) bagel fixings (scallion cream cheese, tomatoes, onions, capers, lox) quick pickles whitefish salad and, of course, Bellinis and Bloody Marys...
The Institute of Culinary Education @ Brookfield Place,, New York, NY
This dishes capture the flavors and techniques of so many exciting, flavor-forward global cuisines. Spanning the gamut from Mexico to the Middle East, these small but satisfying plates are perfect for parties --- or collect them all to make a masterful (and entirely vegan) meal. We'll create and then feast on: Baba ganoush with warm pita Argentinian hearts of palm, tomato and avocado salad Italian roasted cauliflower with capers...
The Institute of Culinary Education @ Brookfield Place,, New York, NY
You'd hardly know that these classic baked goods don't use any eggs, butter or flour --- due to our time-tested, pro-level techniques. Making these vegan and gluten-free tarts, brownies, cookies and requires the ideal mixture of flours and other select ingredients...but your guests won't even notice! We'll make baked goods perfect for any audience, including: almond fruit tart dark chocolate brownies chocolate chip cookies and...
The Institute of Culinary Education @ Brookfield Place,, 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,...
The Institute of Culinary Education @ Brookfield Place,, New York, NY
Bold whiskey and hearty steakhouse dishes make the perfect couple! You will make a meal that puts whiskey to use, including: Ricotta Toast with Bourbon-Bacon Jam New York Strip Steak with Mushroom-Whiskey Sauce Whiskey Glazed Carrots Hash Browns Whiskey and Chocolate Pecan Bars To drink: Whiskey Sour Note: We serve wine in our classes. It is against our policy for guests to bring in any type of alcoholic beverages.
The Institute of Culinary Education @ Brookfield Place,, New York, NY
Rather than standing in line at a crowded restaurant, invite your friends over for brunch. This class will teach you a selection of great sweet and savory brunch dishes that include: Frittata Egg & Salmon Benedict with Never-Fail Hollandaise Sauce Sweet & Savory Crêpes Scones with Citrus Curd Bloody Mary and Bellini Cocktails Note: We serve wine in our classes. It is against our policy for guests to bring in any type of alcoholic...
The Institute of Culinary Education @ Brookfield Place,, New York, NY
The sauces you will learn to make in this class are not just for special-occasion dishes you'll prepare once a year. Relying on pantry ingredients and reflecting the contemporary cook's lifestyle, they are meant to easily take a grilled meat or poached fish from simple to superlative with a pan reduction, beurre blanc, pesto or crème anglaise. You will master these techniques by making: sauteed steak with red wine reduction sauce...
The Institute of Culinary Education @ Brookfield Place,, New York, NY
What's better than a classic steakhouse menu---except for one with more bacon? All of these mouthwatering dishes have one goal in mind: utter deliciousness! You'll create a feast of: Ricotta Toasts with Bacon & Bourbon Jam Bacon-wrapped Petit Filet with Red Wine Pan Sauce Roasted Brussels Sprouts with Bacon Beet, Arugula, Goat Cheese & Bacon Salad Hot Fudge Brownie Sundaes with Candied Bacon a Maple Old Fashioned Note: ...
The Institute of Culinary Education @ Brookfield Place,, New York, NY
Take a crash course in the essentials of cocktail mixology, then recreate these classic drinks at home and at parties. We'll cover mixing, muddling, shaking drinks, making your own sour mix and more. Our instructors will lead you as you practice making (and consuming) cocktails including: mojito Negroni margarita whiskey sour. Note: We serve wine in our classes. It is against our policy for guests to bring in any type of alcoholic...
The Institute of Culinary Education @ Brookfield Place,, New York, NY
These desserts are perfect for winter, not just because of their wintry flavors of ginger, peppermint and more, but because of their clever use of fruits that are easily available in winter. And, naturally, you can't forget the chocolate. We'll make: Meyer lemon loaf peppermint chocolate truffles gingerbread cake with chai-spiced frosting and cranberry and pear crisp. Please note: We serve wine in our classes. It is against our...
The Institute of Culinary Education @ Brookfield Place,, New York, NY
Savor the sweet joys of summer with some of the season's most exciting and easy-to-prepare desserts. Sure to be the hit of any barbecue, picnic, or summer supper, these fresh-fruit showcases make the most of luscious berries, peaches, and pears, without taking all day to bake! We'll make and enjoy: Summer Berry Shortcake Peach and Blackberry Cobbler Plum Vanilla Crumble Individual Strawberry Rhubarb Crisps Note: We serve...
The Institute of Culinary Education @ Brookfield Place,, New York, NY
These fresh and stunning summer dishes both surprise and satisfy anyone who tastes them. They're sure to be a hit with family, or at any summer picnic or barbecue. Watermelon, strawberries and more --- everything is seasonal, and everything is delicious! We'll make a feast of: Tuna sliders with Asian slaw Southern fried chicken All-American potato salad Watermelon-feta salad Strawberry shortcakes with whipped cream and spiked...
The Institute of Culinary Education @ Brookfield Place,, New York, NY
Combine light, flaky crust and seasonal summer fruit fillings to wow any crowd! ICE pastry chefs will give you all the secrets for making a perfect pie crust, teaching you the same techniques and tips used by ICE career pastry grads at New York's top restaurants. Working in teams of two, you'll make two 6-inch pies from scratch. Choose from: Strawberry rhubarb crumble Peach pie with almond crumble Blueberry lattice and Cherry lattice...
The Institute of Culinary Education @ Brookfield Place,, New York, NY
That chill in the air is simply inspiration for the warming and original dishes you'll learn to make in this cooking workshop, centered around the exciting produce and flavors of fall. From soups and salads to sides and ribs, all of the dishes on this seasonal menu are perfect for family dinners, parties and more. We'll make and dine on: Roasted Butternut Qquash and Apple Soup Kale Salad with Pickled o\Onions and Apple Cider Vinaigrette...
The Institute of Culinary Education @ Brookfield Place,, 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: ...
The Institute of Culinary Education @ Brookfield Place,, New York, NY
Israel, considered the center of the universe in ancient times, is at the juncture of Europe, Asia and Africa, with its coast on the Mediterranean. Its cuisine reflects the influences of all of the cultures around it, and the refugees who have settled there in modern times. You'll explore modern and traditional Israeli cooking when you make: cheese bourekas (flaky pastry-filled puffs) fried cauliflower with tahini sauce chicken...
The Institute of Culinary Education @ Brookfield Place,, New York, NY
Learn to prepare mouthwatering versions of five fresh seafood dishes, along with a range of universally useful cooking techniques. From grilling to frying to stewing --- and even preparing raw fish --- you can't go wrong with these dishes (including sides) that you might otherwise only find in restaurants. We'll even make cioppino, the mouthwatering Italian-American seafood stew that originated in San Francisco in the 1800s. Your seafaring...
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