The Institute of Culinary Education has two free online classes coming up and a diverse menu of virtual classes each month. Make game day food, Valentine's Day desserts or international cuisine with our professional chefs via Zoom.
ICE offers new online cooking classes each month and we've added an array of options for the Super Bowl and Valentine's Day in February, including two free classes with two of your favorite chef-instructors: Make wings three ways — baked, grilled and fried — with Chef Frank Proto on Thursday, Feb. 4, and strawberries and cream cupcakes with Chef Tracy Wilk on Thursday, Feb. 11.
"Chicken wings went from something butchers had to take a loss on to one of the more expensive cuts from the bird," Chef Frank says. "I rarely meet people who do not like chicken wings. As a chef, I like to change it up from the basic Buffalo and have a range of flavors for my guests to choose from."
Buccaneers and Chiefs fans can also bring the family together with chips and pretzels to make homemade crackerjack and sweet and salty brownies, or upgrade a classic game day spread with culinary twists using bison for Frito pie, cauliflower for buffalo wings and lamb for corn dogs.
Couples, kids and cooks of all kinds can take on chocolate tempering in time for Valentine's Day; celebrate the tastes of Paris with seared duck with red wine sauce, mousse au chocolat and a classic French 75 cocktail; or create a steakhouse or surf and turf themed date night.
Throughout the rest of the month, explore recipes from India, Korea, Morocco, Thailand, Tuscany and the Middle East; or practice knife skills, seafood basics or Asian favorites, from sushi to dumplings. ICE has also introduced multi-session courses that go in depth on baking basics and culinary techniques, croissant and pretzel workshops, and kids dinner takeovers.
New and longtime class goers alike have taken advantage of our online format that launched last summer with positive feedback. "I loved the classes," said Leslie, a student in January. "The instructions and recipe given beforehand made it so easy to follow along. The chef, Tracy, was fantastic. I felt as if I was sitting in the same room. Everything was so organized that I was completely at ease."
