Couples Pizza & Wine Bar
Friday, July 12, from 6 p.m. to 10 p.m. Register online
Friday, Oct. 18, from 6 p.m. to 10 p.m. Register online
$250 | 4-hour session
Join us for a celebration of all things pizza. In this hands-on class, ICE's pro instructors teach couples how to make fresh ricotta and a quick-rise pizza dough to be topped with a variety of culinary creations, including sauce and cheese, vegetables, mushrooms, cured and fresh-cooked meats — even sweet options for dessert pizza. Then we’ll sit down to try each fresh-from-the-oven pie with a selection of wines that pair with your imaginative pizzas.
Monday, July 15, from 6 p.m. to 10 p.m. Register online
$125 | 4-hour session
Grilling is one of the best ways to cook food simply while obtaining a maximum amount of flavor. You can grill on the stovetop, in your backyard, or over charcoal or gas. In this class, ICE chef-instructors will teach you how to modify your grilling technique depending on the medium used. We will discuss how dry rubs and sauces are used on the grill, then put those lessons to use as we make New York strip steaks, shrimp skewers, grilled portobello mushrooms, grilled assorted vegetables and grilled pineapple.
Knife Skills 101
Friday, Aug. 2 from 6:30 p.m. to 9:30 p.m. Register online
$90 | 3-hour session
Using knives skillfully is the foundation of all cooking, and doesn't have to be scary or frustrating. Many home and even professional cooks don't wield a knife correctly, which increases food preparation time and makes the process harder — and less safe — than it should be. Simply put, good knives are the foundation of a well-equipped kitchen. This class remedies all these basic issues: A professional chef-instructor will demonstrate how to slice, dice, chop and much more in the safest and most efficient manner. This class will even guide you through the practice of keeping your knives sharp and handling them correctly.
Essentials of Thai
Friday, Aug. 2 from 6 p.m. to 10 p.m. Register online
$125 | 4-hour session
Let's explore the unique ingredients, simple techniques and sometimes fiery recipes of Thai cooking, one of the most distinctive cuisines of Southeast Asia. ICE chef-instructors will teach you how to cook authentic versions of some of the country’s most popular recipes, then the class will sit down to enjoy them with beer (the drink of choice) and wine. We’ll make summer rolls with dipping sauce, satay with peanut sauce, yellow chicken curry, jasmine rice, pad Thai and tapioca pudding with coconut.
Essentials of Tuscan Cooking
Friday, Oct. 4, from 6 p.m. to 10 p.m. Register online
$95 | 4-hour session
The simple yet refined flavors of Tuscan cooking are world-famous and with good reason. Whether the product of one of Florence's great restaurants or the simple dishes from a country kitchen, the integrity of Tuscan cooking has won applause for centuries. Learn some of the secrets of this venerable cuisine as you make and enjoy: crostini with roasted eggplant, bistecca alla fiorentina, pollo alla Toscana, cipolline agrodolce, Tuscan kale salad, and almond and anise biscotti.
Cuban Surf & Turf
Friday, Nov. 22, from 6 p.m. to 10 p.m. Register online
$125 | 4-hour session
The flavorful cuisine of Cuba reflects the country’s Spanish, African and Caribbean influences. From cooling ceviche to hearty ropa vieja, these are manifested in an array of seafood and meat preparations, not to mention unforgettable side dishes that will make you wonder why you didn't cook Cuban sooner. We'll make ropa vieja (shredded flank steak in tomato sauce), pescado enchilado (sea bass in sofrito), frijoles negros (Cuban-style black beans), rice, tostones (savory fried plantains), guava and cheese pastelitos for dessert, and mojitos.
The Classic Steakhouse Dinner for Couples
Monday, Dec. 2, from 6 p.m. to 10 p.m. Register online
$240 | 4-hour session
We'll teach you and your special someone all the techniques and recipes to replicate the classic steakhouse experience at home while in our professional kitchen. You'll make and enjoy: classic shrimp cocktail, Caesar salad, grilled New York strip with beurre maitre d'hotel, creamed spinach, truffled mashed potatoes, and mini New York cheesecakes with strawberry compote.