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Instructor: Margot Olshan
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The French Steakhouse
The Institute of Culinary Education @ Brookfield Place,, New York, NY
Good wines and simple but elegant fare are hallmarks of the French brasserie tradition, and steak is a favorite order. You’ll learn to prepare: Oysters Mignonettes Frisee aux Lardons Steak au Poivre Pommes Anna Haricots Verts aux Champignons et Noisettes Profiteroles for dessert Note: We serve wine in our classes. It is against our policy for guests to bring in any type of alcoholic beverages.
$135
Summer Fruit Pies
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...
$120
Seafood 102
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...
$130
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