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NYC-Fest Cooking Classes

Frankie's picture

These are classes being offerred by ICE during the NYC-Fest Weekend. All classes, unless otherwise noted, are at:

Ice
50 W 23rd St. (across from Madison Square Park.)
Tel. for registration and info: 212-847-0770

The website link for the courses is: https://web.iceculinary.com/cers/cers.htm

When the page opens, click on new student in the upper left corner.
In next page click on first semester option.
In next page fill in Course Start Date (upper left corner) as 10/14/2006.
Search.

I have listed the courses still open below.

Chinatown Dim Sum Tour
Course ID: DIMSUM Tuition: $70
Section ID: 1014
1 Session / 4 Hours
Day(s) Meet: Saturday
Date: 10/14/2006
Time: 10:00AM-02:00PM
Location: OFFSITE/
Instructor: NORMAN WEINSTEIN

Visit one of the city’s most interesting culinary quarters. You’ll meet your guide, chef and Chinatown expert Norman Weinstein, at the Mandarin Court, Chinatown’s famous teahouse. There, you’ll sample a wide range of dumplings and other dim sum specialties, then tour markets, shops, food stalls and historic sites of old and new Chinatown. A dim sum guide and a map of the neighborhood will be provided. The class meets at 10 AM inside the Mandarin Court restaurant (61 Mott Street).

Classic French Macarons
Course ID: MACAROON Tuition: $90
Section ID: 1014
1 Session / 4 Hours
Day(s) Meet: Saturday
Date: 10/14/2006
Time: 06:00PM-10:00PM
Instructor: KATHRYN GORDON

Ever wondered how the French pastry shops make those perfectly round, smooth macarons with gorgeous fillings? Professional pastry instructor Kathryn Gordon will teach you some tricks for the classic macaron, plus lead you in an exploration of other fabulous styles. You will work as a team to make Apricot Macarons with Homemade Apricot Jam; Pistachio Macarons with Rich Pistachio Buttercream; Lemon Macarons with Lemon Curd; and Vanilla Macarons with Vanilla White Chocolate Ganache. At the end of the class, all the cookies will be shared to take home and enjoy.

Essentials of Burgundian Cooking
Course ID: ESSENBUR Tuition: $95
Section ID: 1014
1 Session / 4.5 Hours
Day(s) Meet: Saturday
Date: 10/14/2006
Time: 06:00PM-10:30PM
Instructor: STAFF INSTRUCTOR

Burgundy is known for its earthy, comforting cooking and spectacular wines. Many of the most famous French dishes hail from this region, as do some of the world’s greatest chefs. Learn recipes for the region’s greatest hits, plus taste a selection of the spectacular local wines and cheeses. You’ll make and enjoy Kir Cocktail; Gougères (warm cheese puffs); Warm Goat Cheese Salad; Escargots au Chablis; Gratin of Potatoes with Bacon and Cream; Cheese and Apple Tart; Beef Bourguignon; Coq au Vin; and Gâteau au Chocolat avec Coulis de Framboise.

Maki and More
Course ID: MAKI1 Tuition: $95
Section ID: 1014
1 Session / 4 Hours
Day(s) Meet: Saturday
Date: 10/14/2006-10/14/2006
Time: 06:00PM-10:00PM
Instructor: RICHARD RUBEN

Richard Ruben studied the making of maki (sushi rolls) in Japan for a year, and in this class he’ll pass along the special techniques he learned. You’ll pick up the basics---cooking rice, assembling fillings and rolling ingredients using a bamboo mat. Then you’ll enjoy sake and green tea, some traditional Japanese accompaniments and the maki you’ve made. On the menu: Vegetable Nabe; Chicken Yakitori; Pickled Ginger and Salmon Maki; Spicy Tuna Maki; Avocado and Sake Shrimp Maki; Sesame Shiitake Maki; and more.

Uptown, Downtown: New York is Chocolate Country
Course ID: NYCHOC Tuition: $95
Section ID: 1014
1 Session / 5.5 Hours
Day(s) Meet: Saturday
Date: 10/14/2006
Time: 10:00AM-03:30PM
Location: OFFSITE/
Instructor: ALEXANDRA LEAF

New York is rapidly becoming one of the most exciting cities in the world for high-quality, artisanal chocolates. Join culinary historian Alexandra Leaf for this unique tour of some of Manhattan’s finest chocolate shops. At each stop along the way, you’ll sample a wide variety of confections and meet the owners/candy makers. You’ll begin the day in Soho, sampling bars, bonbons and hot chocolate while learning about how chocolate is made and how to distinguish fine chocolate from poor imitations. You’ll then hop on the subway uptown and spend the afternoon exploring the Euro-style chocolate shops of Manhattan’s Upper East Side. A light lunch at the elegant Orsay restaurant is featured. The class meets at 10 AM at Chocolate Haven (350 Hudson Street). Bring a MetroCard.

Beans of Paradise: Baking with Vanilla
Course ID: VANILLA Tuition: $95
Section ID: 1015
1 Session / 4.5 Hours
Day(s) Meet: Sunday
Date: 10/15/2006
Time: 10:00AM-02:30PM
Instructor: MELANIE UNDERWOOD

A bean or a few drops of the enchanting vanilla---the fruit of an orchid---go a long way in enhancing all the flavors of a dessert. In this class, you will learn to make maximum use of your vanilla beans, to recognize the different types of vanilla, and to prepare tantalizing dishes like Stewed Strawberries with Vanilla Risotto; Vanilla Buttermilk Panna Cotta; Rhubarb Vanilla Coffee Cake; and Double Vanilla Pound Cake with Vanilla Glaze.

Great New York Restaurants' Signature Dishes
Course ID: NYREST Tuition: $110
Section ID: 1015
1 Session / 4.5 Hours
Day(s) Meet: Sunday
Date: 10/15/2006
Time: 05:00PM-09:30PM
Instructor: LOREN BANCO

Thanks to Chef-Instructor Loren Banco, enjoying your favorite dishes from some of New York’s best restaurants is only a class away. You will learn the following signature dishes and desserts: from Balthazar, Salad Balthazar; from Babbo, Mint Love Letters; from Craft, Hanger Steak with Bordelaise Sauce; from Le Bernardin, Roast Monkfish on Savoy Cabbage and Bacon-Butter Sauce; and from Gotham Bar and Grill, Warm Chocolate Cake.

Sourdough Essentials
Course ID: SOURDO Tuition: $110
Section ID: 1015
1 Session / 5 Hours
Day(s) Meet: Sunday
Date: 10/15/2006
Time: 10:00AM-03:00PM
Instructor: DANIEL LEADER

Sourdough is the world’s oldest leavener, but its creation and use may seem shrouded in mystery to the home baker. Daniel Leader is a master baker and the award-winning author of Bread Alone and the forthcoming Bread Routes. Join him to explore the world of sourdough from firm French levain, to liquid sourdough, to versions made with whole wheat, rye and spelt. Students will learn how to grow and maintain starters at home, plus bake Pain au Levain; Desem (whole-wheat sourdough) from Belgium; Pane Genzano from Lazio, Italy; Volkornbrot (whole-kernel rye) from Germany; and Sourdough Spelt Bread.

The Secrets of Asian Greens
Course ID: AGREENS Tuition: $95
Section ID: 1015
1 Session / 5 Hours
Day(s) Meet: Sunday
Date: 10/15/2006
Time: 09:30AM-02:30PM
Instructor: JAMES OSELAND

Asian greens are among the most delicious and healthy-to-eat ingredients on Earth. But while most of us are familiar with basic bok choy, exquisite varieties such as gai lan, Shangai choy, Chinese mustard greens and chrysanthemum are more mysterious. This class, taught by Saveur editor in chief and Asian cooking expert James Oseland, will unlock their secrets. You’ll start at Queens’ best Asian produce market and learn how to identify and shop for seasonal Asian greens, then travel back to ICE to make Wok-Seared Bok Choy with Garlic; Shanghai Choy with Seasoned Tofu; Chinese Mustard Greens with Salted Fish; Stir-Fried Water Spinach; Tamil-Style Mustard Greens with Urad Dal; Beef with Chinese Broccoli; and more. The class meets at New York Supermarket (82-66 Broadway at 45th Avenue, Elmhurst, Queens) at the 45th Avenue entrance (next to the outdoor fruit stalls) at 9:30 AM.

Vegetarian Thali
Course ID: THALI Tuition: $95
Section ID: 1015
1 Session / 5 Hours
Day(s) Meet: Sunday
Date: 10/15/2006
Time: 06:00PM-11:00PM
Instructor: TODD COLEMAN

If you haven’t had the food of India’s Gujarat region, Chef-Instructor Todd Coleman thinks you’re missing India’s best. From this often overlooked state (birthplace of Gandhi) comes the ultimate vegetarian experience---the thali, a wide platter brimming with unique snacks, curries and breads. You’ll make Khandvi (chickpea roll-ups with mustard seeds); Rasawala Dhokla (sweet-and-sour cake with spicy rasa); Oondhiya (vegetable masala with fenugreek-chickpea dumplings); Bateta Chips (sweet-and-spicy fried potatoes and cashews); Sambhariya Bhinda (coconut and coriander-stuffed okra); Methi Thepla (fenugreek masala flatbreads); Masala Khichdi (Gujarati rice and dal porridge); Kadhi (chickpea and yogurt soup); Meethi Dal (sweet-and-sour simmered pulse with spices); Lasan Chutney (garlic chutney); Kothmir Ni Chutney (coriander chutney); Chaas (Gujarati buttermilk); Sev Tameta (crispy gram noodles in tomato masala); and Shrikhand (sweetened yogurt with saffron and cardamom).


Experiment with the placing of the ingredients on the plate. Try the mozzarella on the left, the tomato in the middle, the avocado on the right. Have fun. Then decide it goes tomato, mozzarella, avocado. Anything else looks stupid.

Richard E. Grant as Simon Marchmont - Posh Nosh


Flay your Suffolk bought-this-morning sole with organic hand-cracked pepper and blasted salt. Thrill each side for four minutes at torchmark haut. Interrogate a lemon. Embarrass any tough roots from the samphire. Then bamboozle till it's al dente with that certain je ne sais quoi.

Arabella Weir as Minty Marchmont - Posh Nosh