Hero Dinners: Complete One-Pan Meals that Save the Day
Monday, April 29 at 6 p.m.-10 p.m. Register online
$135 | 4-hour session
Join Hero Dinners: Complete One-Pan Meals That Save the Day authors, Marge Perry and David Bonom, to learn the techniques it takes to make delicious, wholesome complete meals — in just one sheet pan or skillet. The wizardry behind these complete meals is super smart, innovative and simple techniques that ensure you won’t end up with muddled flavors and textures. Every recipe truly makes a well-balanced meal, including protein and a vegetable or grain — and usually both. And you’ll only have one pan to wash at the end of the night!
In this class at the Institute of Culinary Education we'll make: Peruvian chicken with aji verde; purple potatoes and Brussels sprouts; crisp-skinned salmon on tomato-jalapeño jam with zucchini couscous, one-skillet hearty rigatoni Bolognese, Greek shrimp with potatoes and broccoli, gochujang skirt steak with scallion polenta and cauliflower, and Dubliner and tomato-stuffed chicken breasts with zucchini sticks and potato coins.
Included in the price of the class, a signed copy of the book "Hero Dinners," co-authored by your chef-instructors Marge Perry and David Bonom.
Friday, May 24 from 6 p.m. to 10 p.m. Register online
$100 | 4-hour session
This class will make fresh handmade pasta as well as a variety of simple sauces. You will work in a small group in our professional teaching kitchens to create the following menu from scratch: fresh, handmade pasta dough; spicy puttanesca; walnut-basil pesto; easy Bolognese; and classic Alfredo.
Knife Skills 101
Monday, April 22 from 6:30 p.m. to 9:30 p.m. Register online
Friday, June 14 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 Tuscan Cooking
Friday, April 26 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.
Tacos and Tequila
Friday, May 3 from 6 p.m. to 10 p.m. Register online
$105 | 4-hour session
It's a celebration of all things Mexican. We'll cover Mexico’s greatest dishes and drinks as well as a few with a twist. We'll make and then dine on: fresh corn tortillas, adobo chicken, grilled skirt steak, sautéed shrimp, sautéed chorizo, fresh pico de gallo and guacamole, alongside margaritas and paloma cocktails!
Essentials of Moroccan Cooking
Friday, May 17 from 6 p.m. to 10 p.m. Register online
$95 | 4-hour session
The history, culture and geography of Morocco are all richly evocative. It is easy to imagine yourself sipping mint tea while sitting on a terrace in Casablanca or Marrakech, or hiking the Atlas Mountains. The cuisine of Morocco reflects its Berber, Mediterranean, African and European influences, with a generous use of powerful spices. In this class, you will make some of the most acclaimed dishes of the Moroccan repertoire, including: grilled kefta (lamb) kebabs, chicken tagine with preserved lemons and olives, sweet spiced couscous, carrot salad with lemon-herb dressing, harissa, and meskouta (Moroccan orange yogurt cake), all served with mint tea.
The Paella Dinner Party
Friday, June 7 from 6 p.m. to 10 p.m. Register online
$105 | 4-hour session
Make the one-pot profusion of Spanish flavors that paella comprises ⎯ seafood, chicken, chorizo, rice and more ⎯ come to life. The class will make masterful cuttlefish-ink paella and paella from Valencia, in addition to some spectacular Spanish tapas and even a traditional dessert. Your menu includes: garlic shrimp, tortilla Española, arroz negro paella with cuttlefish, paella Valenciana (paella with shrimp, chicken and chorizo), and torta de Santiago.
Classic New York Steakhouse
Friday, June 21 from 6 p.m. to 10 p.m. Register online
$115 | 4-hour session
New York City has some of the most famous steakhouses in the country. These classic establishments are known for a distinctive homey atmosphere and a trademark cuisine that has been pleasing diners for decades. Spend an evening practicing the techniques and recipes you need to replicate your favorite steakhouse experience at home. You'll make and dine on: classic shrimp cocktail, Caesar salad, grilled New York strip with beurre maitre d'hotel, creamed spinach, truffled mashed potatoes, cheesecake with strawberry compote, and a classic martini.