Classes & Activities in New York City

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    Rosé All Day

    Institute of Culinary Education
    Warm days call for bright wines, and few pleasures are as relaxing as an afternoon of refreshing Rosés and summery snacks. Come and enjoy with ICE's resident sommelier, Richard Vayda, as he guides you through an exploration of the world of Rosés---light, rich, fresh, aged and sparkling---sourced from a surprising array of grapes from all over the globe. These interesting and diverse wines, perfect for balmy-weather quaffing, will be matched with complementing midday bites. Time to think pink.
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    Latin American Tapas

    Institute of Culinary Education
    In Latin America, ceviche (fish marinated in citrus juice, along with a variety of vegetables, spices and more) is a common delicacy. Learn how to make a wide range of ceviches, along with many more flavor-packed dishes perfect as sides or tapas, including fried pork rinds and plantains in different preparations. Chef Ingrid Wright guides you through fish preparation and marination (plus a cocktail) as you make: ceviche de pescado (fish ceviche); ceviche de camarones (shrimp ceviche); tuna tiradito (Peruvian tuna crudo tossed with citrus); chicharrones de puerco con limón (fried pork rinds with lime juice); patacones (tostones); and platanos maduros (fried sweet plantain bites); along with just-mixed caipirinhas and cervezas.
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    Essentials of Sicilian Cooking

    Institute of Culinary Education
    Sicily, the largest island of the Mediterranean Sea, boasts one of the oldest culinary traditions of Europe, rich with Greek and Arabic influences. It is based on the bounty of this fertile island, the high quality and freshness of ingredients in season, and easy-to-master techniques. You will make and dine on: Cavatelli with Spicy Tomato Sauce; Cod with Garlic and Parsley; Broccoli and Sausage Pie; Sicilian Pizza with Fried Onions and Anchovies; Potato and Onion Frittata; Layered Eggplant Pie; Orange and Fennel Salad; Zeppoles; and Zabaglione. Not bad, for one sit-in!
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    Shortcakes & Cobblers

    Institute of Culinary Education
    Shortcakes, crisps, and cobblers represent traditional American baking at its best: uncomplicated, unfussy fare that uses ingredients (including plenty of luscious fruit) that you're likely to have on hand. You'll make: Shortcakes with Strawberries, Raspberries, Peaches, and Blueberries; Peach Cobbler; Apricot and Cherry Cobbler; Blueberry Lemon Cobbler; Three-Plum Cobbler; Apple and Blackberry Crisp; and Strawberry Rhubarb Crisp. The cake may be short, but the skills you'll learn here will have long-lasting benefits.
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    Everyone Cooks Everything: Steakhouse

    Institute of Culinary Education
    By popular request, ICE has developed this series of classes for those who want to learn to prepare a full menu in one evening. Inspired by some of ICE's most popular classes, each team of two will prepare its own appetizer, main course, two side dishes and dessert. You will then sit down to eat as a group. If you cook for yourself, or for two, these menus are ideal for a weekend supper, or can be scaled down for a quick weeknight meal. Sure, you could go to a steakhouse for a rich evening out on the town---or you could make it yourself with a surprisingly low amount of fuss, and control each element to cook it to your liking. From salad to a porterhouse to hash brown potatoes to baked Alaskas, you'll recreate a complete experience in the comfort of your own kitchen. Your updated steakhouse menu features: Beet Salad with Oranges, Fennel, and Hudson Valley Goat Cheese; New York Strip Steak with Balsamic-Thyme Reduction; Roasted Shallot Hash Brown Potatoes; Sauteed Spinach with Pine Nuts; and Individual Peanut Butter and Chocolate Baked Alaskas.
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    Fabulous Fruit Pies for Summer

    Institute of Culinary Education
    If your pie skills only span as far as a can and a pre-bought pie crust, it's time to up the ante. Pie has long been America's favorite dessert, and it's easy to understand why. The delicious pies you'll make in this class celebrate the season by showcasing the fruits and flavors of summer. You'll master Flaky Pie Dough and Sweet Dough for Pies and Tarts, then prepare: Best Peach Pie with Almond Crumble Topping; Old-Fashioned Strawberry-Rhubarb Tart; Blueberry Lattice Pie Supreme; Once-a-Year Cherry Pie; and Lemon Cream Meringue Pie. And then you'll send all of your pies to the Vimbly HQ. (Just kidding -- that's not a requirement. But you can, if you want, you know...)
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    Couples Who Lunch: Asian Favorites

    Institute of Culinary Education
    Asian cuisine is comforting, flavorful, and often fairly simple to prepare. So why order in for Chinese, Korean, Thai, or Japanese, when you can create a fabulous Asian meal for two (or more) that's fresh and filling? Come to ICE to learn these cornerstones of Asian cuisine, including: Hot and Sour Soup; Chinese Pork Potstickers; Pad Thai; Bulgogi (grilled seasoned sliced beef); Steamed Whole Fish with Soy and Ginger; Yellow Chicken Curry; Bibimbap (seasoned vegetable rice bowls); and, for dessert, Deep-Fried Bananas. Bon Appetit!
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    Garlic: Key Ingredient

    Institute of Culinary Education
    Garlic gives dishes around the world a pungent oomph that drives people wild in mouth-watering anticipation. In this class you'll transform the "stinking rose" into many pungently popular recipes. From head to clove, you'll make Skordalia (garlicky Greek potato dip), Truffled White Bean Bruschetta, James Beard's Roasted Chicken with 40 Garlic Cloves, Linguini alla Vongole (linguini with clam sauce), Gai Yang (Thai-style grilled chicken with garlic, pepper, and coriander), Grilled Skirt Steak with Chimichurri Sauce (charred steak with Argentine steak sauce), Chao Doujiao (Chinese-style green beans fried with garlic), Yuca con Mojo (cassava in a tangy garlic sauce), Roasted Garlic, and Garlic Bread.
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    Great Grilling - Cast-Iron Cooking

    Institute of Culinary Education
    An ancient and complete cooking tool, cast-iron skillets are new again. Now ICE Director of Culinary Development James Briscione will show you how to best use these durable and valuable pans to create an entire high-heat, high-flavor meal! Using cast-iron skillets for baking, stewing, searing, and more, you'll make an excellent supper of: Biscuits and Gravy; Seared Tuna Carpaccio; Tomato and Okra Stew; Roast Duck, Charred Onions, and Green Peach Relish; and for dessert, Summer Cobbler.
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    Chicken Essentials

    Institute of Culinary Education
    Become a chicken master, ready to cook any and all parts of the bird --- as well as a whole bird --- to tender, juicy, flavorful perfection every time. In this indispensable class, you’ll learn how to confidently know when your chicken is cooked enough, but not too much. Then, along with experienced cookbook author Marge Perry, you’ll learn all the tips to chicken perfection, as we make weeknight favorites, game-day snacks, and everything in between. Our menu: chicken piccata; cheddar-and-tomato-stuffed breasts; spice-rubbed roast chicken thighs; Peruvian wings; and whole roast and spatchcocked chicken.
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    Spanish Surf and Turf

    Institute of Culinary Education
    While paella may be Spain's most well-known dish, the country has so much more to explore. It’s a culinary dream-spot for trying new flavors and combinations of ingredients. This class will help you discover new favorites, including stuffed piquillo peppers; pan con tomate; and grilled shrimp with Romesco sauce, all served with sangria. After a main course of pork marinated in pomegranate and a watercress salad, you’ll enjoy arroz con leche for dessert. You’ll also drink Rebujitos, the refreshing sherry and sparkling water cocktail popular in Seville.
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    Essentials of Vietnamese Cooking

    Institute of Culinary Education
    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 and chile); and che chuoi (banana, tapioca pearl and coconut pudding).
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    An Italian American Feast: Sunday in Brooklyn

    Institute of Culinary Education
    On Sundays in Italian neighborhoods like Bensonhurst, Brooklyn, families gather for hearty dinners of Italian-American favorites. You will enjoy the preparation of a generous Sunday dinner with all the trimmings, including: Pasta with Meatballs, Braciole, and Sausage in Neapolitan "Gravy"; Veal Parmigiana; Handmade Cannelloni; Chicken Cacciatore; Potato Croquettes; Broccoli Salad; and Biscuit Tortoni (almond cream). Easy now. We can hear your stomach growling from here.
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    The Tuscan Steakhouse

    Institute of Culinary Education
    Bold, natural flavors dominate the steak tradition of Italy. You'll make a menu of: sausage stuffed mushrooms; bistecca alla fiorentina; stewed cannellini beans with tomato; sautéed rainbow chard with pine nuts and raisins; and tiramisu for dessert.
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    Signature Dishes from Classic American Steakhouses

    Institute of Culinary Education
    Famous for dishes that are instantly recognizable as theirs. From sides to the meat itself to decadent desserts, these signature dishes are why we visit those steakhouses above all others. In this class, take a whirlwind tour of some favorites, going from New York to Los Angeles in just a few hours as you prepare: chopped salad with hearts of palm, artichoke hearts, and blue cheese (Morton's, Chicago); skirt steak with red wine mojo and orange salsa (Chef Allen Susser, Chef Allen's, Aventura, Florida); German-style hash brown potatoes (Peter Luger, Brooklyn); mushrooms and onions (Morton's, Chicago); mini cheesecakes with raspberry compote; and classic martini.
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    Greenmarket Cooking

    Institute of Culinary Education
    Shop with a chef to get your greenmarket goods! You'll take the morning to select your fresh-from-the-farm ingredients at New York City's largest greenmarket in Chelsea Market where you'll get to know the farmers and learn about seasonal foods. After you've loaded up on locally grown goods you'll go back to the kitchen-classroom to delve into the cooking process where you'll create a fresh, fabulous, and farm-grown gourmet meal. Menu will vary depending on the class date, but expect to find anything in your bag from sugar snap peas to juicy peaches. Note: Class meets at 9am in front of Coffee Shop at 16th and Union Square West. You must be at least 18 years old to attend this class.
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    Essentials of Mediterranean Cooking

    Institute of Culinary Education
    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 and bouillabaisse from France; grilled squid takes us to Greece; anchovy pasta with garlic breadcrumbs from Italy; and an olive oil cake. To start the feast, you will enjoy a glass of pastis.
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    Mushrooms: Key Ingredient

    Institute of Culinary Education
    With such a wide variety of flavors and textures, mushrooms could be part of just about every dinner, serving as side, filling or meat substitute in a main dish. Whether you are a lifelong mycophile unafraid of foraging for your own mushrooms or an amateur who prefers to purchase clearly labeled mushrooms out of a basket, you will leave this class with a repertoire of recipes for mushrooms such as portobello, chanterelle, oyster, and many more. On your menu: shaved raw mushroom salad; duxelles boereks (baked mushroom-filled filo triangles); portobello mushroom fries with roasted garlic aioli; penne with sun-dried tomatoes and chanterelles; porcini-crusted arctic char with Brussels sprouts, oyster mushrooms and brown butter; and chocolate truffles.
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    Brunch & Punch

    Institute of Culinary Education
    Rather than standing in line at a crowded restaurant, invite your friends over for brunch. This class will teach you a selection of great sweet and savory brunch dishes that include: frittata; egg and salmon Benedict with never-fail hollandaise sauce; sweet and savory crêpes; scones with citrus curd; and of course, boozy punches!
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    California Wine Country: American Regional Favorites

    Institute of Culinary Education
    The farms, orchards and of course vineyards of California's wine country combine to turn the region into one of the most bountiful in the U.S. The kitchens of Napa, Sonoma, and the Russian River Valley highlight the quality of the ingredients at hand. Learn to make some of those dishes in your own kitchen, including: fig salad with sweet-spiced walnuts, Gorgonzola and Champagne vinaigrette; pork tenderloin with pan-roasted grapes; roasted Brussels sprouts with bacon; warm Dijon potatoes with fresh herbs and peas; and chardonnay-poached pears with crème anglaise. You will enjoy these with a selection of California wines.
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    All-American Surf and Turf

    Institute of Culinary Education
    From coasts to prairies, the diverse geography of America results in an abundance of meat and fish varieties that eventually end up on our plates, deliciously prepared. In this class, you will prepare dishes that celebrate this bounty and highlight famed regional preparations. On your menu: Chesapeake Bay crab cakes with sauce rémoulade; New York strip steak with onion rings; broccoli-cauliflower gratin; and individual Key Lime tarts. You will enjoy these dishes with a classic Old Fashioned.
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    Spanish Surf & Turf

    Institute of Culinary Education
    While paella may be Spain's most well-known dish, the country has so much more to explore. It’s a culinary dream-spot for trying new flavors and combinations of ingredients. This class will help you discover new favorites, including a few tapas stuffed piquillo peppers; pan con tomate; and grilled shrimp with Romesco sauce, all served with sangria. After a main course of pork marinated in pomegranate and a watercress salad, you’ll enjoy arroz con leche for dessert. You’ll also drink Rebujitos, the refreshing sherry and sparkling water cocktail popular in Seville.
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    NOLA: American Regional Favorites

    Institute of Culinary Education
    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; and a Sazerac.
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    Essentials of Chinese Cooking

    Institute of Culinary Education
    One of the world's oldest cultures, China has a complex cuisine, with a range of regional dishes often not found anywhere outside of the country. Some techniques, ingredients and dishes are similar throughout all of China; this Essentials class focuses on those, giving you a well-rounded overview of Chinese food and culinary culture. From stir-frying and braising to steaming and red cooking, you will learn to use traditional Chinese techniques to make a menu that includes: scallion pancakes with dipping sauce; red-cooked pork with rice; Dan Dan noodles; Chinese broccoli with oyster sauce; and egg custard tarts.
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    Essentials of Provencal Cooking

    Institute of Culinary Education
    Provence is a gastronomic paradise where French techniques meet Mediterranean elements like garlic, basil, olives, lavender and honey. Throughout this enchanting evening, you will learn essential techniques to make simple and aromatic dishes that burst with flavor. On your menu will be: brandade de morue; chicken with potatoes, rosemary, olives and lemon; bouillabaisse with rouille; vegetable tian; and mousse au chocolat.
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    Essentials of Burgundian Cooking

    Institute of Culinary Education
    Burgundy is known for its earthy, comforting cooking and spectacular wines. Many of the most famous French dishes hail from this region, as do some of the world’s greatest chefs. Learn recipes for the region’s greatest hits. You’ll make and enjoy: gougères; beef bourguignon; chicken and crayfish; gratin dauphinois; cherry clafoutis; and a kir royale.
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    Couples Cooking: Indian Favorites

    Institute of Culinary Education
    Master some of the most fragrant and distinct dishes in this country's rich and varied cuisine, emphasizing a riot of toasted spices. You'll learn all about the vegetables, seafood and other featured ingredients, with a range of geographic and climatic origins, from hearty masalas to spicy curries to cooling raitas. We'll assemble a menu of: chana masala (chickpea curry); chicken tikka masala; palak paneer (spinach with paneer cheese); pulao (spiced basmati rice); cucumber raita; and gulab jamun (fried dough in rosewater syrup).
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    Italian Surf and Turf

    Institute of Culinary Education
    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 of fried fish and seafood); veal saltimbocca; asparagus-parmesan risotto; grilled Treviso radicchio; and chocolate and cherry biscotti. An Aperol spritz will awaken your appetite.
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    Couples Cooking: Pizza and Wine Bar

    Institute of Culinary Education
    Join an ICE chef for this delightful class on all things pizza. Together, couples will learn to make fresh ricotta and a quick-rise pizza dough to be topped with a variety of culinary creations: sauce and cheese will meet veggies, mushrooms, cured and fresh-cooked meats --- even sweet options for dessert pizza. Then you’ll sit down to each fresh-from-the-oven pie with a choice selection of pizza-perfect wines that pair with your imaginative culinary creations.
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    Couples Cooking: Thai Favorites

    Institute of Culinary Education
    Master some of Thai cuisine's greatest hits. You and a loved one will learn all about this country's exciting dishes and fresh ingredients, with their distinctly complex spicy, sweet, sour and salty components. You and your loved one will make and enjoy: green papaya salad; pad thai; yellow chicken curry; green shrimp curry; jasmine rice; and mango sticky rice.
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    Essentials of Emilia-Romagna Cooking

    Institute of Culinary Education
    Emilia-Romagna, which stretches between the Adriatic coast, northern Tuscany, and the Po Valley, is one of the most prolific agricultural regions of Italy. It is known for its pasta, balsamic vinegar, Parma ham and Parmigiano-Reggiano, among a wealth of other products. While enjoying wines such as Sangiovese and Barbera, you will learn to make traditional dishes that include: Brodetto Fish Stew; Cotechino con Lenticchie; Pasta Bolognese; Chicken Cacciatore with Creamy Polenta; and Warm Zabaglione with Marsala Wine for dessert.
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    Italian Festival: Vino, Salumi e Formaggio

    Institute of Culinary Education
    Prosecco, prosciutto, and provolone: Some of life's simplest and tastiest pleasures come straight out of Italy. Join ICE Director of Wine Studies Richard Vayda for a delicious discussion, as you tour some of the major wine regions of Italy while tasting traditional cheeses and cured meats. Winemaking, as well as the production of cheeses and salami, will be covered. Throughout it all, you'll enjoy a variety of scrumptious Italian pleasures, from fresh and uncomplicated to rich and complex. Un vero festival!
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    Couples Cooking: Fire & ICE

    Institute of Culinary Education
    This fun class is especially designed for chili-heads! Couples will collaborate to cook an international menu that hits every region of the hot-and-spicy world---along with cooling, refreshing cocktails. This fun class is especially designed for chile-heads. Couples will collaborate to cook an international menu that hits every region of the hot-and-spicy world --- along with cooling, refreshing cocktails. Your menu includes: blistered shishito peppers; grilled skirt steak with tomatillo-chile sauce; Korean buldak ('fiery chicken'); cooling cucumber salad; poblano cornbread; and a cucumber cooler cocktail.
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    Couples Cooking: Tuscan Favorites

    Institute of Culinary Education
    The genius of Tuscan cuisine lies within its simplicity of fresh ingredients. The landscape is a romantic patchwork of grapevines, farmhouses and olive groves. If you and a date are considering an Italian countryside getaway, save yourself the plane tickets and join ICE for an intimate Tuscan feast where you will make: Tuscan chicken liver paté; shaved fennel and radicchio salad; handmade pappardelle with truffle sauce; bistecca alla fiorentina; lemon olive oil cake; and Negroni cocktails.
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    The Bacon Steakhouse

    Institute of Culinary Education
    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 and bourbon jam; bacon-wrapped petite filet with red wine pan sauce; roasted Brussels sprouts with bacon; beet, arugula, goat cheese and bacon salad; hot fudge brownie sundaes with candied bacon; and a maple Old-Fashioned.
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    The Cookie Jar

    Institute of Culinary Education
    Make cookies that others envy in this remarkable baking class taught by an expert ICE chef. There's no cookie you won't excel in! You'll make and take home a full spectrum of cookies, including: Black and White Cookie; Sea Salt Chocolate Chunk; Lemon Shortbread; Raspberry Rugelach.
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    All About Technique: Sauces

    Institute of Culinary Education
    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, these sauces 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 Sautéed Steak with Red Wine Reduction Sauce; Poached Salmon with Beurre Blanc; Pasta with Pesto; and Poached Pears with Vanilla Crème Anglaise.
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    The French Steakhouse

    Institute of Culinary Education
    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; frisée aux lardons; steak au poivre; pommes Anna; haricots verts aux champignons et noisettes; and profiteroles for dessert.
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    Cuban Surf & Turf

    Institute of Culinary Education
    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 negros (black beans Cuban-style); rice, tostones (savory fried plantains); guava and cheese pastelitos for dessert, and mojitos.
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    The Great New York Steakhouse II

    Institute of Culinary Education
    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.
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    Essentials of Korean Cooking

    Institute of Culinary Education
    From bibimbap to bulgogi, the signature dishes of Korea have seduced America with intoxicating flavors. Sweet-spicy flavor combos are popular, as are the vegetables, meat and seafood that are featured in main dishes as well as in banchan, the Korean assortment of side dishes that appears in most traditional meals. You will learn to make dakgangjeong (hot chicken wings); haemul pajeon (seafood and green onion pancakes); bulgogi (grilled seasoned sliced beef) with assorted banchan; bibimbap (seasoned vegetable rice bowl); and soju (cucumber-infused distilled liquor).
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    Essentials of Thai Cooking

    Institute of Culinary Education
    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; and tapioca pudding with coconut.
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    Couples Cooking: Sushi & Sake Bar

    Institute of Culinary Education
    Heading out to your local sushi bar this date night? Before you do, come to ICE to learn how to create your own sushi and sake bar at home. Together, you'll start by learning the basics of dumpling making, preparing shrimp shumai. Next, an ICE chef will walk you through how to make the foundation of all sushi: delicious, seasoned rice. You'll then create a variety of sushi accoutrements, along with vegetables and raw fish. Finally, you'll learn to make traditional hand rolls, maki, futomaki, and nigiri, before sitting down to eat with a refreshing glass of Japanese Sake.
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    Essentials of Indian Cooking

    Institute of Culinary Education
    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 paneer, pulao (rice pilaf ); and carrot halwa, a traditional Indian sweet.
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    The Whiskey Steakhouse

    Institute of Culinary Education
    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!
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    Couples Cooking: Bourbon Steakhouse

    Institute of Culinary Education
    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.
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    Couples Cooking: Tacos, Tequila & Cerveza

    Institute of Culinary Education
    Kick back with this mini vacation to Mexico. Together, couples will learn to make a Mexican feast for every palate, including: fresh corn tortillas; adobo chicken; grilled skirt steak; sautéed shrimp; sautéed chorizo; fresh pico de gallo; guacamole; and to drink, classic margaritas; blood orange margaritas; and Mexican beer.
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    All About Technique: Fish Butchery

    Institute of Culinary Education
    Fish butchering doesn't have to be intimidating. Get this essential skill down to a science as you learn the techniques to fabricate a whole flat fish, a whole round fish and much more. You'll learn the cooking methods most suitable to fish cookery, such as en papillote, sautéing and frying. Then you'll use those techniques to make a feast of: sautéed fillets of flounder à la meuniere; Mediterranean branzino baked en papillote; panko-breaded flounder with tartar sauce; and sides of haricots verts and roasted new potatoes.
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    Tacos & Tequila

    Institute of Culinary Education
    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; guacamole; and to drink, margaritas and paloma cocktails!
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    The Great New York Steakhouse

    Institute of Culinary Education
    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 learning the techniques and recipes you need to replicate your favorite steakhouse experience at home. You'll make and enjoy 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.
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    All About Technique: Grilling

    Institute of Culinary Education
    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.
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    Couples Cooking: Burgers & Beer

    Institute of Culinary Education
    What could go better together than burgers and beer --- cooked by you and your significant other? In this class created specifically for couples, you'll learn to make burgers for every taste and sides for every craving --- along with a thirst-quenching selection of beer. Your menu: spicy Buffalo turkey sliders; beef burgers, cheeseburgers and Juicy Lucy burgers; quick pickles; french fries; crispy onion rings; homemade coleslaw; secret sauce; and to drink, shandy and beer.
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    Frosted & Filled Cupcakes

    Institute of Culinary Education
    These delightful cupcakes come in a range of flavors and frostings, not to mention some well-matched fillings. As we make the cakes, fillings and frostings from scratch, we'll pair strawberry with vanilla, chocolate with white chocolate ganache, peanut butter with chocolate icing, and even birthday cupcakes with a piñata surprise of sprinkles inside. Your cupcake menu: strawberry shortcake with vanilla bean cake and whipped vanilla bean buttercream; chocolate trio with dark chocolate cake, white chocolate ganache and milk chocolate frosting; birthday "piñata" cupcakes with sprinkle buttercream; and peanut butter and chocolate cupcakes with peanut butter frosting.
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    Essentials of Middle Eastern Cooking

    Institute of Culinary Education
    Although it contains vast areas of arid landscape, the Middle East is a fertile spot on the culinary map. Over the years, various empires have ruled the region's countries, leaving their imprint on the colorful, aromatic and diverse flavors. Recipes are dominated by spice blends, in-season vegetables and fruits, grains, olives and olive oil, nuts, herbs, and pickled and preserved foods. From Beirut, the “Paris of the Middle East,” to Jerusalem, considered the oldest city in the world, you will get a taste of the incredible culinary heritage with a magnificent vegetarian menu of za'atar (herb blend); hummus; tabbouleh; falafel, tahini sauce and Israeli salad; baba ganoush; pita; and baklava, while sipping arak (aniseed liqueur) and enjoying mint tea.
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    All About Technique: Sushi

    Institute of Culinary Education
    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), inside-out rolls; nigiri; temaki (hand roll); miso soup; and edamame. You will soon learn that sushi is something you too can master.
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    Essentials of Tuscan Cooking

    Institute of Culinary Education
    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. When you're done, you can ship a few dishes to the Vimbly HQ!
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    Essential Skills

    Institute of Culinary Education
    For a flash course on all the basics you need to make a varied and impressive meal, look no further. With a professional chef, you'll gain the skills vital for moving through any simple menu with ease. You'll practice knife skills, roasting vegetables, sautéing proteins and greens, a pan sauce, vinaigrette and a simple fruit crisp. Then you'll use what you learned as you make a menu of: lentil soup with bacon; sautéed chicken with classic pan sauce; roasted root vegetable salad with fresh herb dressing; sautéed greens with garlic, shallot and lemon; and blueberry crisp with whipped cream.
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    Chocolate Confections

    Institute of Culinary Education
    Wanna make some chocolate? Of course you do. Under the guidance of skilled ICE pastry chefs, you'll master tempering white, milk, and dark chocolate. Then you'll use the tempered chocolates for the two essential methods for chocolate confection-making: molded confections and hand-dipped truffles. You'll also learn a variety of elegant and colorful chocolate decorating techniques for your creations. Recipes include: chocolate English toffee; chocolate peanut butter cups; chocolate bark; and chocolate dipped confections. C'mon, just sign up. You can tell yourself it's for the antioxidants.
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    The French Bistro

    Institute of Culinary Education
    By the latter half of the 19th century, bistros were centers of social life in Paris, catering to great painters, writers, musicians and other artists. The simple, down-to-earth food served at such bistros quickly became as celebrated as the eateries' most famous patrons --- and it's still celebrated in Paris and around the world today. You will make traditional dishes of that bygone era, such as: steak tartare; frisée salad with apples, lardons and goat cheese in a warm shallot-bacon vinaigrette; moules frites; haricot verts amandine; mousse au chocolat (chocolate mousse); and to drink, a French 75.
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    Fresh Pasta Workshop

    Institute of Culinary Education
    Nothing beats the rich flavor and perfectly al dente texture of handmade pasta. So let's practice making our own pastas by hand and concoct some rich fillings, learning how to stuff ravioli, tortellini and cannelloni. As we make these three heavenly pastas, we'll complete them with homemade sauces that are the perfect complement to each shape and filling. You'll handcraft: burro e salvia (butternut squash ravioli with sage butter); tortellini in cream sauce with prosciutto and peas; and veal cannelloni.
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    Essential Skills 2

    Institute of Culinary Education
    Learn techniques that will serve you for years, whether you're making a casual dinner or a gourmet multicourse meal. We'll cover techniques including poaching, sautéing, grilling and cooking risotto. Using your newly acquired skills, we'll make and dine on a complete meal of: grilled vegetable gratin; mushroom risotto; pan-seared steak with compound butter; mesclun salad with Dijon vinaigrette; and red wine poached pears.
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    Couples Cooking: Asian Favorites

    Institute of Culinary Education
    Asian cuisine is comforting, flavorful, and often fairly simple to prepare. So why order in for Chinese, Korean, Thai, or Japanese, when you can create a fabulous Asian meal for two (or more) that's fresh and fulfilling? Come to ICE to learn these cornerstones of Asian cuisine, including: Hot and Sour Soup; Chinese Pork Potstickers; Pad Thai; Bulgogi (grilled seasoned sliced beef); Steamed Whole Fish with Soy and Ginger; Yellow Chicken Curry; Bibimbap (seasoned vegetable rice bowls); and, for dessert, Deep-Fried Bananas. No more P.F. Chang's for you. Everything you need is in your very kitchen.
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    Asian Dumplings

    Institute of Culinary Education
    Learn how to make scrumptious dumplings from a range of Asian traditions — all hands-on. We'll also create perfect dipping sauces. Together, you’ll make and dine on: steamed shrimp shao mai with orange dipping sauce; deep-fried chicken wontons with sweet chili sauce; vegetable gyoza with spicy dipping sauce; and pork and chive dumplings.
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    The Texan Steakhouse

    Institute of Culinary Education
    As a natural extension of its expansive pastures, renowned ranches and roaming cattle, Texas has a longstanding steakhouse tradition. There, juicy steaks are often served with a hot and rich chile sauce, which mashed potatoes or cornbread greedily sop up. Enjoy these dishes and more as you celebrate the Lone Star State by making and dining on: homemade chips and guacamole; skirt steak with tomatillo-serrano chile sauce; jalapeño creamed corn; buttermilk mashed potatoes; bourbon pecan bread pudding; and classic margaritas.
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    The Perfect Crust

    Institute of Culinary Education
    A tender, flaky and light crust is what often separates a good pie from a great one. In this class, experienced ICE pastry chefs teach you how to make that elusive perfect pie crust --- great for sweet or savory pies. Under their expert instruction, you’ll learn the same techniques and tips used by ICE career pastry grads at New York's top restaurants. You'll make and work with pâte brisée --- which you'll then use to make your very own double crust apple pie from scratch.
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