Meat Lovers · This Weekend

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— Meat Lovers
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    The Great New York Steakhouse II

    (160)
    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; chocolate mousse; and a classic Manhattan.
    The Great New York Steakhouse II

    225 Liberty St, New York

    • Learn how to prepare a classic delicious steak at the Institute of Culinary Education
    • Impress your friends with expert cooking methods
    • Practice preparing exquisite meals
    • Step up your cooking game and gain some valuable new skills
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    158 positive reviews
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    Couples Cooking: Bourbon Steakhouse

    (160)
    Steak is always a satisfying dinner, but it gets more of a boost when paired with bourbon. Come to ICE with your significant other for a night of steakhouse cuisine, where you will savor classic flavors updated with bourbon notes. You will prepare and enjoy: clams casino; wedge salad with crispy bacon, blue cheese and bourbon vinaigrette; New York strip steak au poivre with bourbon cream sauce; haricots verts (French green beans); truffled mashed potatoes; bourbon bread pudding; and to drink, boulevardiers and bourbon sours.
    Couples Cooking: Bourbon Steakhouse

    225 Liberty St, New York

    • Learn to make a variety of bourbon-laced steakhouse staples at the Institute of Culinary Education
    • Practice cooking techniques and see how bourbon can add a kick to your dinner
    • Sink your teeth into fresh, mouthwatering dishes
    • Step up your bourbon game and try something new
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    158 positive reviews
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    The Whiskey Steakhouse

    (160)
    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; and whiskey and chocolate pecan bars, all washed down with a whiskey sour!
    The Whiskey Steakhouse

    225 Liberty St, New York

    • Learn to prepare some of the best whiskey-infused recipes around at the Institute of Culinary Education
    • Prepare and dine on bourbon-bacon jam, mushroom whiskey sauce, and whiskey-glazed carrots, among other tasty delights
    • Wow your friends with expertly-crafted whiskey dishes
    • Step up your cooking game and gain some valuable new skills
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    158 positive reviews
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    All About Technique: Grilling

    (160)
    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, you will learn how to modify your grilling technique depending on the medium used. You will also discuss how dry rubs and sauces are used on the grill, then put those lessons to use as you make: New York strip steaks; shrimp skewers; grilled portobello mushrooms; grilled assorted vegetables; and grilled pineapple.
    All About Technique: Grilling

    225 Liberty St, New York

    • Learn all of the best grilling techniques from the experts at the Institute of Culinary Education
    • Get useful tips on all different forms of grilling, from charcoal to gas
    • Grill t-bone steaks, shrimp skewers, chicken sate, portobello mushrooms, assorted vegetables, and caramelized pineapple
    • Take your summer BBQs to the next level with your new grill-master skills
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    158 positive reviews
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    Breaking Down Beef: In Depth Tour of the Steer

    (9)
    Can you distinguish sirloin from brisket? What about the inside skirt steak versus the outside skirt steak? If you find yourself staring hopelessly at the meat case, don't worry because this class will answer all of your beefy questions. After going over all of the cuts, you'll talk about livestock agriculture by comparing small-scale farming with industrial meat. You'll also pick up tips on how to shop for and cook each delectable cut. Where's the beef? It's right here.
    Breaking Down Beef: In Depth Tour of the Steer

    75 9th Ave, New York

    • Enjoy a guided tour, from nose to tail, while breaking down a while side of beef
    • Discuss all of the cuts that come off a steer
    • Learn tips on how to shop for meat the smart way, as well as, the ideal cooking methods for each cut of beef
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    9 positive reviews
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    Piggin' Out: Tour of the Whole Hog

    (9)
    Piggin' Out takes on a new meaning in this pork-ified class. You won't merely eat five pounds of pig, but instead, prepare the pig for consumption. From the rooter to the tooter, you will learn how to source, clean, and cook phenomenal pork. Transform your pig into the greatest pork-related invention: charcuterie. During the demonstration, you'll talk sausage, curing, smoking, and of course, barbecue. Get ready to smell the heavenly scents and touch the delicious meats. Salivating yet? If not, just think about the melt-in-your-mouth cuts. Soo good!
    Piggin' Out: Tour of the Whole Hog

    75 9th Ave, New York

    • Dive into every part of the pig
    • Learn how to source, clean, and cook great pork
    • Cover the greatest thing to happen to pork: charcuterie
    • Discuss sausages, curing, smoking, and BBQ
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    9 positive reviews

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