NEW YORK, NY — In conjunction with Relais & Châteaux, the prestigious international hotel and restaurant association, ICE® is offering a series of hands-on classes with some of America’s top chefs. The program debuts this fall with Craig Shelton of The Ryland Inn (September 25); Graham Fox of the Fearrington House (October 22); and Dante Boccuzzi of Aureole (November 3). Tentatively scheduled for 2004 are Charlie Trotter of Charlie Trotter’s in Chicago, Ken Vedrinski of Woodlands in Charleston, and Christopher Emé of L’Orangerie in Los Angeles.
The evenings will feature students working with these elite chefs to create a full menu of their signature dishes, an unparalleled opportunity to work side-by-side and learn from the chefs. Chef and students (no more than 16) then sit down to enjoy the meal they’ve created together, with wines paired to each course by Gallo of Sonoma. Students will take home gifts from ICE®, Relais & Châteaux and Gallo of Sonoma. The fall schedule is:
Craig Shelton, Chef/Owner, The Ryland Inn, Whitehouse, NJ
September 25, 6:00-10:00 PM
Chef Shelton is the 2000 James Beard Award Winner: “Best Chef Mid-Atlantic.” The Ryland Inn has been named the number-one restaurant in New Jersey by the Zagat Review, Gourmet Magazine, and New Jersey Monthly and has been awarded a Wine Spectator Award of Excellence since 1994.
Graham Fox, Executive Chef, Fearrington House, Pittsboro, NC
October 22, 6:00-10:00 PM
Chef Fox is an alum of such restaurants as the French Laundry in Napa, the Hotel du Tribunal in Normandy and Castle in Taunton in England. He has made the kitchen at Fearrington House one of the south’s top restaurants, winner of both a Mobil 5-Star Award and an AAA 5-Diamond Award, and also instructs at the popular Fearrington House Cooking School.
Dante Boccuzzi, Executive Chef, Aureole, New York, NY
November 3, 6:00-10:00 PM
Chef Boccuzzi is a two-time nominee for the James Beard “Rising Star Chef of the Year” Award and one of the most respected chefs working today. He has headed up the kitchen at Charlie Palmer’s world-famous Aureole since 2002 and has been instrumental in shaping its celebrated menu.
All classes are $250, and registration is at 212/847-0770. Full descriptions can be found online at http://www.iceculinary.com/recreational/relais.shtml.
Relais & Châteaux is a prestigious association of privately owned hotels and acclaimed restaurants in 50 countries around the world. Headquartered in Paris, the association serves as an ambassador for “art de vivre” and the highest culinary standards. Within the association, the elite group of Relais Gourmands restaurants offers memorable experiences to diners in search of innovative, creative cuisine. For more information call (212) 856-0115 or visit www.relaischateaux.com.
Gallo of Sonoma Winery has been among the world’s most award-winning wineries since its first wines were released in 1993, under the leadership of third-generation family members Gina and Matt Gallo. With premium vineyards and a world-class winery located in Sonoma’s Dry Creek Valley, Gallo is the only American winery ever to be named “International Winery of the Year” three times (1998, 2001 and 2002). The winery can be visited in Healdsburg, CA, or log onto www.gallosonoma.com.
The Institute of Culinary Education (ICE®) is New York City's award-winning center for culinary education. Founded in 1975 by Peter Kump, the school offers highly regarded 8- to 12-month career training programs in Culinary Arts, Pastry & Baking Arts, Culinary Management and Hospitality Management. With an intensive curriculum, dedicated Chef Instructors, a strong record in externship placements and a clear entrepreneurial focus, ICE is widely regarded as a great pathway to begin or continue a culinary career. ICE also runs the largest program of hands-on recreational cooking classes and wine education courses in the country, with more than 26,000 enthusiasts taking any of the 1,500 classes offered each year. In 2008, ICE was named the International Association of Culinary Professionals' (IACP) Culinary School of the Year and a School of Distinction by the ACCSCT in 2006. ICE's 42,000 square-foot facility is open seven days and nights a week, 350 days a year and is located at 50 W. 23rd Street, New York, NY 10010. More information can be found at www.iceculinary.com.