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Instructor: Lourdes Reynoso
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All About Technique: Sushi
The Institute of Culinary Education @ 225 Liberty St, New York, NY
Sushi-making doesn't have to be limited to the view from a seat at your local Japanese restaurant. Bring the sushi bar home by practicing your skills at preparing nigiri (sashimi fish on top of thumb-size, compact sushi rice), perfecting the texture of rice, and learning the proper techniques to create a stellar hand roll. Once you've gotten the basics down, you will try your hand at: sushi rice maki and futomaki rolls (both thin and thick),...
$115
Knife Skills 1
The Institute of Culinary Education @ 225 Liberty St, New York, NY
Knowing how to use 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 always wield a knife correctly, however, 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: You will learn how to slice,...
$105
Italian Surf and Turf
The Institute of Culinary Education @ 225 Liberty St, New York, NY
From fritto misto to veal with prosciutto, Italy offers a seemingly endless selection of dishes that celebrate land and water. The country's thousands of miles of coastline, lakes and rivers, prized cow breeds and world-class salumi tradition result in meat- and seafood-centric dishes that can be rustic, sophisticated and anything in between. In this class, you will cover specialties from all corners of Italy, making: Fritto misto (assortment...
$125
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The French Steakhouse
The Institute of Culinary Education @ 225 Liberty St, New York, NY
Good wines and simple but elegant fare are hallmarks of the French brasserie tradition, and steak is a favorite order. You’ll learn to prepare: Oysters Mignonettes Frisee aux Lardons Steak au Poivre Pommes Anna Haricots Verts aux Champignons et Noisettes Profiteroles for dessert Note: We serve wine in our classes. It is against our policy for guests to bring in any type of alcoholic beverages.
$130
The South American Steakhouse
The Institute of Culinary Education @ Brookfield Place,, New York, NY
From the churrascarias of Brazil to the open-air fires of the Argentine Pampa, South America has a rich grilling tradition that makes use of quality raw ingredients, since the meat is usually simply marinated in oil before grilling. It is then served with sauces or a drizzle of lemon juice. Other meat preparations include sausages and empanadas. Fish and seafood begin many a meal, in the guise of ceviche or escabeche. In this class, you will...
$130
NOLA (New Orleans, LA): American Regional Favorites
The Institute of Culinary Education @ 225 Liberty St, New York, NY
From muffulettas to po'boys to Sazeracs, and crawfish to oysters, the diverse cuisine of the city of New Orleans is unparalleled. If you've been curious about the cuisine of the Big Easy, take this journey through the quintessential dishes that make N'awlins a supreme culinary capital. Your menu will include: oysters Bienville shrimp remoulade jambalaya classique dirty rice bananas foster a Sazerac. Note: We serve wine in our...
$120
French Surf and Turf
The Institute of Culinary Education @ 225 Liberty St, New York, NY
Bordered by both the Mediterranean and the Atlantic, with snow-capped peaks and lush green valleys, the diverse geography of France offers the best ingredients from the land and sea. You'll get a taste of the best of all those regions in this class. For your Francophile meal, you will prepare and enjoy: Frise´e salad with shallot-bacon vinaigrette Steak frites (saute´ed steak with hand-cut french fries) Bouillabaisse (seafood soup from...
$125
Essentials of Thai Cooking
The Institute of Culinary Education @ 225 Liberty St, New York, NY
Explore the unique ingredients, simple techniques and sometimes fiery recipes of Thai cooking, one of the most distinctive of Southeast Asia. You’ll learn to cook authentic versions of some of the country’s most popular recipes, then sit down to enjoy them with beer (the drink of choice) and wines. You’ll make: Summer Rolls with Dipping Sauce Satay with Peanut Sauce Yellow Chicken Curry Jasmine Rice Pad Thai Tapioca...
$120
Essentials of Thai Cooking II
The Institute of Culinary Education @ 225 Liberty St, New York, NY
The cuisine of Thailand varies widely from region to region, equally influenced by geography and culture. Coconut, lime, ginger, lemongrass, chiles and fish sauce figure prominently in the Thai repertoire, appearing in rice, noodle, meat and seafood preparations. This class focuses on the curries that make this Asian cuisine so popular, which you will cook along with other appetizers and side dishes. On the Menu: tom yum shrimp...
$120
Essentials of Japanese Cooking
The Institute of Culinary Education @ 225 Liberty St, New York, NY
Japanese cuisine is a sophisticated affair, where the aesthetics of the final dish are as important as its taste. Sushi, tempura and shabu-shabu are among its most common exports, but only offer a small glimpse at the richness and variety of dishes found throughout the country. This class will offer you an overview of the foods of Japan, along with a discussion of ingredients and equipment. You will make: Dashi broth and miso soup Beef...
$115
Essentials of Indian Cooking
The Institute of Culinary Education @ 225 Liberty St, New York, NY
From the Portuguese-influenced cuisine of Goa to the wonderful sweets of Bengal, Indian cuisine has multiple regional variations, and is generally characterized by perfect spice and flavor combinations. You will learn to identify these spices, along with shopping and storing tips, and will make a masala spice blend. Your menu is vegetarian and will consist of: pakora cilantro-coconut chutney goobi (cauliflower) tikka masala saag...
$115
Dim Sum
The Institute of Culinary Education @ Brookfield Place,, New York, NY
Sitting down to an assortment of dim sum in a bustling restaurant is the culmination of a weekend stroll through Chinatown. It's never easy to choose from the myriad of delicacies that pass by the table, or to not try just one more thing. In this class, you will learn to prepare a variety of popular dim sum dishes, to impress family and friends with a feast of your own. You will make: shrimp shao mai spring rolls spareribs hoisin...
$115
Essentials of Mediterranean Cooking
The Institute of Culinary Education @ Brookfield Place,, New York, NY
Seafood, vegetables, whole grains, herbs and olive oil are among the ingredients most associated with countries bordering the Mediterranean Sea. They make for flavorful dishes that trigger memories of sunbathed vacations and leisurely meals. This class focuses on the cuisines of Southern France, Eastern Spain, Italy and Greece, whose coasts abut the Mediterranean. You will cook your way through a menu-map that includes: olive tapenade,...
$120
The Whiskey Steakhouse
The Institute of Culinary Education @ Brookfield Place,, New York, NY
Bold whiskey and hearty steakhouse dishes make the perfect couple! You will make a meal that puts whiskey to use, including: Ricotta Toast with Bourbon-Bacon Jam New York Strip Steak with Mushroom-Whiskey Sauce Whiskey Glazed Carrots Hash Browns Whiskey and Chocolate Pecan Bars To drink: Whiskey Sour Note: We serve wine in our classes. It is against our policy for guests to bring in any type of alcoholic beverages.
$130
All About Technique: Sauces
The Institute of Culinary Education @ 225 Liberty St, New York, NY
The sauces you will learn to make in this class are not just for special-occasion dishes you'll prepare once a year. Relying on pantry ingredients and reflecting the contemporary cook's lifestyle, they are meant to easily take a grilled meat or poached fish from simple to superlative with a pan reduction, beurre blanc, pesto or crème anglaise. You will master these techniques by making: sauteed steak with red wine reduction sauce...
$115
The Bacon Steakhouse
The Institute of Culinary Education @ Brookfield Place,, New York, NY
What's better than a classic steakhouse menu---except for one with more bacon? All of these mouthwatering dishes have one goal in mind: utter deliciousness! You'll create a feast of: Ricotta Toasts with Bacon & Bourbon Jam Bacon-wrapped Petit Filet with Red Wine Pan Sauce Roasted Brussels Sprouts with Bacon Beet, Arugula, Goat Cheese & Bacon Salad Hot Fudge Brownie Sundaes with Candied Bacon a Maple Old Fashioned Note: ...
$130
Essentials of Vietnamese Cooking
The Institute of Culinary Education @ Brookfield Place,, New York, NY
A bold blend of East Asia, Southeast Asia and France, Vietnamese food captivates through its refreshing flavors, varied textures and vibrant colors. In this class, you will explore the fundamental techniques and ingredients behind some of Vietnam’s treasured dishes, including: Dua chuot (cucumber and shrimp salad) Banh Mi (baguette sandwiches filled with five-spice beef and pickled vegetables) Ga Xao Xa Ot (chicken stir-fried with lemongrass...
$120
The Puerto Rican Kitchen: American Regional Favorites
The Institute of Culinary Education @ 225 Liberty St, New York, NY
While visions of sandy Caribbean beaches might be the first thing to come to mind when thinking of Puerto Rico, mountains, rivers, and lakes make up a large portion of the landscape. Come learn more about the island and a cuisine that celebrates a rich and diverse heritage, as you make: Arroz con Gandules (rice and pigeon peas) Bacalaitos (salt cod fritters) Fricassee (chicken stew) Mofongo (mashed green plantains) Tres Leches Cake Piña...
$120
The Great New York Steakhouse II
The Institute of Culinary Education @ Brookfield Place,, New York, NY
If you can't get enough of the wonderful steaks, salads, and sides at Gotham's top eateries, join us for this follow-up to one of our most popular classes, The Great New York Steakhouse. In this iteration, we expand upon the classic dishes served at the most celebrated chophouses in this gastronomic city. On your menu: Clams Casino Wedge Salad Filet Mignon au Poivre with Cognac Cream Sauce Hand-Cut Fries Grilled Asparagus...
$130
Cuban Surf and Turf
The Institute of Culinary Education @ 225 Liberty St, New York, NY
The flavorful cuisine of Cuba reflects the country’s Spanish, African and Caribbean influences. From cooling ceviche to hearty ropa vieja, these influences manifest themselves 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. You will make: ropa vieja (shredded flank steak in tomato sauce) pescado enchilado (sea bass in sofrito) frijoles...
$125
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