Kick summer off with some seasonal fare and learn how to incorporate local ingredients into your summer dishes, how to make the perfect lobster roll and more!
Lobster Rolls & Rosé
Friday, June 23, 6-10:30pm • $125
Nothing says summer like pure, fresh lobster rolls---and nothing washes them down like a bright, crisp Rosé. Chef Daniel Stone guides you through the essential techniques and flavors of the lobster roll, along with appropriate sides (perfect for a beachside picnic) and paired wines. Your menu will include: Classic Maine Lobster Salad Roll; Connecticut Lobster Roll (warm lobster with drawn butter); Seafood Shack Coleslaw; Grilled Corn on the Cob; Quick Dill Pickles; Homemade Potato Chips; and Whoopie Pies. Enjoy your complete meal at the end of class with a glass of Rosé.
Saturday, June 24, 6-10pm • $120
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---from carnes to churros. We'll make and then dine on: Classic Guacamole; Ceviche; Macho Nachos with Chorizo; Baja Fish Tacos; Carnitas Tacos; Grilled Skirt Steak Tacos; Elotes (Grilled Mexican Corn); and Churros. Our cocktails will include a Margarita; Paloma; and Mezcal Cocktel de Oro.
Summer Local Cooking
Monday, June 5, 6-10pm • $120
In this class you'll learn how to make the most of your CSA share or greenmarket haul by preparing an amazing array of soups, salads, sauces, and sweets. Chef Sabrina Sexton's recipes will include: Summer Tomato Soup with Cilantro Pesto; Watermelon and Feta Salad with Serranos and Mint; Grilled 'Ratatouille' Salad with Tomato Vinaigrette and Fresh Mozzarella; Softshell Crabs with Romesco Sauce; Grilled Skirt Steak with Tomatillo and Green Chile Sauce; Grilled Herb Chicken with Fire-Roasted Corn, Tomatoes, and Tarragon; Summer Frittata with Peppers, Greens, and Parmesan; Panzanella Bread Salad with Roasted Peppers, Olives, and Basil; Peach and Greek Yogurt Parfait with Honey and Almonds; and Mixed Berry Cobbler with Vanilla Whipped Cream.
Full Moon Summer Supper
Monday, June 12, 10am-2pm • $135
Annemarie Ahearn is both an ICE alum and the founder of Salt Water Farm, Maine's famed cooking workshop overlooking Penobscot Bay---which is known its communal farmhouse feasts featuring chefs from around the world. We'll make a menu of: Fried Squash Blossoms with Garlic and Parsley; Carrot Soup with Pickled Beets, Fresh Ginger, Greek Farm Yogurt, and Fennel Fronds; Cherry Tomatoes and Green Filet Beans with Raspberry Vinaigrette; Locally Farmed Chickens with Wheat Berries, Grilled Baby Squash, and Summer Herbs; and Raspberry Trifle with Elderflower Sweet Cream. To wash it down, our cocktail of choice will be a Negroni with Aperol. Every student receives a copy of Annemarie's new cookbook, 'Full Moon Suppers at Salt Water Farm.'
Grillin’ & Chillin’ Classes
From grilling the perfect steak to smoking baby back ribs, ICE offers a range of courses for the grilling enthusiast.
Sunday, June 18, 6-10:30pm • $115
Don't confuse grilling (direct high heat) with barbecue (low and slow)! Thanks to ICE Instructor Daniel Stone's techniques, tips, and recipes, you will become a master of the backyard grill. You will learn to make: Grilled Halloumi Cheese; Tandoori-Spiced Chicken; Moroccan Kefta Kebabs; Grilled Tuna Steaks with Soy-Ginger Vinaigrette; Grilled Asparagus; Grilled Cactus Salad; and Mexican Grilled Corn. Sides include a great Coleslaw and Mashed Potato Salad, plus two awesome desserts: Grilled Pineapple 'Foster' and Homemade Irish Cream Marshmallows for Not-for-Scouts S'mores with Irish Whiskey Ganache.
Smokehouse BBQ: Memphis Style Ribs
Friday, June 23, 6-10:30pm • $120
In Graceland, pork ribs reign supreme. In this class with Chef Robert Ramsey, you’ll learn how to smoke baby backs using the two classic Memphis techniques: dry and wet. It wouldn't be BBQ without the sides, so while your ribs are slow-cooking, we’ll make regional favorites like Baked Beans; Creamy Chipotle Slaw; and Summer Bean and Tomato Salad. To finish, we'll mix a Kentucky Bourbon Cocktail, and top it off with 'Make-and-Take' Memphis-Style BBQ Sauce and Dry Rub.
Saturday, June 17, 6:30-10:30pm • $275 for two
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’ll savor classic flavors updated with bourbon notes. You will prepare and enjoy: Clams Casino; Frisée aux Lardons (curly endive salad with Roquefort and bacon); NY Strip Steak au Poivre with Cognac-Cream Sauce; Grilled Center-Cut Pork Chops with Bourbon-Mustard Glaze; Haricots Verts (French green beans); Truffled Mashed Potatoes; Bread Pudding with Bourbon-Caramel Sauce; and, to drink, a Bourbon Sour or Boulevardier.
The Whiskey Steakhouse
Saturday, June 17, 6-10:30pm • $130
Bold whiskey and hearty steakhouse dishes make the perfect couple! We'll make a meal that puts whiskey to use in every possible incarnation, including: Ricotta Toast with Bourbon-Bacon Jam; Fried Oysters; New York Strip Steak with a Compound Whiskey Butter; Grilled Porterhouse Steak with Mushroom-Whiskey Sauce; Roasted Whiskey-Ginger Salmon; Whiskey Glazed Carrots; Hash Browns; Grilled Radicchio with Balsamic Glaze and Blue Cheese; and Mini Bourbon and Pecan Tarts, all washed down with a Whiskey Sour!
Cool off with Cocktail Classes
Roll up your sleeves and get your hands dirty at ICE by learning how to shake up some seasonal cocktails—and enjoy the fruits of your labor too!
ICE Happy Hour: Summertime Cocktails
Thursday, June 8, 6:30-8:30pm • $70
Warm weather calls for cool cocktails. In this short and refreshing course, you will learn how to shake, stir, and mix up an array of summery beachside beverages, including: Basil Gimlet; John Daly (the alcoholic Arnold Palmer); and Strawberry Mojito.
ICE Happy Hour: Classic Cocktails
Friday, June 9, 6:30-8pm • $70
Instead of ordering a cocktail after work, why not come and learn to make oneyourself? In just one and a half hours, you will prepare four classic drinks and take home recipes that will guarantee you'll never go thirsty at cocktail time again. On your drinks list: Classic Martinis and Manhattans (plus variations); the Old-Fashioned; and Ernest Hemingway's Daiquiri.
Sangria: Party Perfect!
Monday, June 12, 6:30-9pm • $95
Sangria makes the perfect party mixer. It's great for a group, delicious and refreshing in any season, and especially welcome for warm weather and outdoor entertaining! Easy to prepare and fun to make, sangria offers boundless opportunities to show off your style. Join ICE’s resident sommelier, Richard Vayda, for a fun and creative sangria workshop. White, red, rosé, and sparkling---we’ll create them all, by recipe and later by your own invention! The evening will include discussions and tastings of appropriate wines, ingredients, and garnishes, as well as ideas for entertaining. A selection of sangria-appropriate snacks will accompany our concoctions.
Ever wonder what it takes to make classic French macarons or gluten-free doughnuts? Join us at ICE to create some summer sweets and find out!
Wednesday, June 21, 6-10pm • $120
In this hands-on class, veteran Pastry Chef Michelle Tampakis, a gluten-free cooking expert, shows you all her secrets to making doughnuts that are absolutely free of gluten, but still pile on the flavor! We'll explore yeasted doughnuts, traditional doughnut-frying methods, and even potato doughnuts (among other exciting flavor twists!) as we make treats to thrill all tastebuds, including: Brown Butter Doughnuts with Whiskey Glaze; Ginger Doughnuts with Spicy Glaze; Chocolate Lover's Doughnuts; Sweet Potato Doughnuts with Candied Bacon; Yeasted Boston Cream Doughnuts; and Yeasted Apple Cider Doughnuts. Please note that ICE is not a gluten-free facility.
Classic French Macarons
Thursday, June 8, 1-5pm • $120
Ever wondered how French patisseries make those perfectly round, smooth macarons with gorgeous fillings? Pastry Chef Kathryn Gordon, coauthor of 'Les Petits Macarons' (Running Press), will cover the theory behind macaron crafting and walk you through variations for baking them at home. You will greatly expand your piping skills, baking knowledge, and recipe repertoire. On the menu to share in class and take home are our favorite fruit and chocolate flavors: Strawberry-Guava Jam, Blackberry-Apricot Jam, Passion Fruit-Milk Chocolate Ganache, and Raspberry-Dark Chocolate Ganache.
Cooking Camps for Kids and Teens
Kids and teens can enjoy a number of amazing interactive ICE class offerings this summer. From pasta to sushi to Cooking and Baking Camp — there is something for everyone!
Mon-Fri, July 10-14, 10am-1pm
Mon-Fri, July 24-28, 10am-1pm
Mon-Fri, August 7 – 11, 10am-1pm
Mon-Fri, August 21-25, 10am-1pm
$650 • 5-sessions
In this five-day food camp just for kids ages 11-17, you'll acquire all the cooking techniques, knife skills, and ingredient preparation expertise needed to make your own complete, gourmet meals. Each day brings brand-new knowledge, fun, and a delicious lunch at the end of the session!
Day 1: Knife Skills, Roasting, & Sautéing. You'll make: Classic Roasted Chicken; Sauteed Green Beans; Mashed Potatoes; and Strawberry Shortcakes.
Day 2: Advanced knife skills, Sautéing proteins & Vinaigrettes. You'll make: Steak with Herb Butter; Salad; Mac and Cheese; Carrots with Brown Butter; and Hot Fudge Sundae.
Day 3: Handmade Pasta. You'll make: Fettuccini with Fresh Tomato Sauce; Cheese Ravioli with Sage Brown Butter Sauce; Chocolate Chip Biscotti; and Garlic Bread.
Day 4: Sushi. You'll make: Sushi Rice & Maki Rolls; Edamame; Scallion Pancakes; Beef and Broccoli; Salad with Ginger Dressing; and Green Tea Ice Cream.
Day 5: Pizza Day! We'll learn all the skills of dough handling, topping, and baking. You'll make: White Pizza; Cheese Pizza; Calzone; and Nutella & Banana Pizza.
Mon-Fri, July 10-14, 2-5pm
Mon-Fri, July 24-28, 2-5pm
Mon-Fri, August 7 – 11, 2-5pm
Mon-Fri, August 21-25, 2-5pm
$650 • 5-sessions
This five-day baking camp is perfect for 11- to 17-year-olds interested in becoming outstanding pastry, dessert, sweets, and bread bakers! From homemade ice cream to buttermilk biscuits, pudding to cupcakes, you'll learn all the classics, building on your advancements each day to build an impressive body of baking and dessert knowledge by the end of the week. Plus, every day ends with plenty of sweet and savory treats to bring home.
Day 1: Cookies, Bars & Ice Cream. You'll make: Double Chocolate-Cherry Cookies; Snickerdoodles; Brownies; Cheesecake Bars; and Homemade Ice Cream.
Day 2: Breakfast Pastries. You'll make: Blueberry Muffins; Raspberry-Almond Scones; Easy Apple Turnovers; and
Day 3: Breads. You'll make: Focaccia; Buttermilk Biscuits; Cornbread; and Honey-Whole Wheat Sandwich Bread.
Day 4: Fruit Desserts. You'll make: Apple Oatmeal Crisp; Banana-Chocolate Chip Bread Pudding; and Chocolate-Raspberry Pudding Parfaits.
Day 5: Cakes. You'll make: Molten Chocolate Cakes; Yellow Cupcakes with Nutella Frosting; and Confetti Cupcakes with Cream Cheese Icing.
Saturday, June 3, 10am-1pm • $95
Homemade pasta: It's interactive, it's messy, and best of all, it always tastes even better when you make it yourself! Your teenager will be the toast of any party after he or she learns how to make a huge range of pastas at ICE, from simple to sophisticated, complete with sauces and stuffed variations. You'll make and devour: All-Purpose Pasta; Semolina Pasta; Fresh Tomato Sauce; Pasta Verde; Puttanesca Sauce; Sage-Brown Butter Sauce; Linguine with Shrimp and Garlic; and Ricotta Pockets with Herb Sauce.
Sunday, June 18, 10am-1pm • $95
Kids will have a blast while learning the creative art of making fresh, healthful suhi. First they'll learn the secrets to perfect sushi rice. Then they'll roll up their sleeves to roll every sort of Sushi Maki Roll, including California Roll; Philadelphia Roll; Spicy Tuna Roll; and more.
June Classes at ICE
Special Discount for Brookfield Place: 15% off all classes through 7/1/17
Check out ICE’s full summer class schedule here!