A Five-Day Global Culinary Adventure
You could take two months and travel the globe, or you could take five days and participate in a whirlwind tour of global cuisines---without ever leaving New York City. Each day, different instructors specialized in the day’s topic---Chinese, French, Italian, Latin, or American---will provide a unique, activity-packed introduction to a single ethnic style. This course combines hands-on cooking lessons, tours of well-known and not-so-well-known markets, and daytime visits to six restaurants that exude New York City’s global culinary character. KNIFE SKILLS, CHINATOWN AND WINE Monday, 9:30 AM-5 PM Norman Weinstein, CCP, is widely considered one of the best Chinese cooking teachers in the nation. He is also an expert in knife skills, for which he has been profiled in Wine Spectator magazine and The New York Times. On the menu: - Knife Skills class at the school (Weinstein) - Dim sum lunch at Mandarin Court in Chinatown (Weinstein) - Walking tour of Chinatown (Weinstein) - Wine class at the school on new-world versus old-world wines FRENCH Tuesday, 9 AM-1 PM & 6:30-10:30 PM Alexandra Leaf is a culinary historian and author of The Impressionists’ Table: Recipes and Gastronomy of 19th Century France and Van Gogh’s Table at the Auberge Ravoux. Sabrina Sexton is a Chef-Instructor at ICE and formerly a chef at Gramercy Tavern and Chanterelle, two fine Manhattan restaurants. On the menu: - Breakfast and lecture at Financier - Visit to J.B. Prince, a famous Manhattan culinary equipment emporium - Kitchen tour and lunch of bistro specialties at a French Bistro - Hands-on bistro cooking class at the school in the evening, where you’ll prepare Duck Confit with Grilled Endive and Radicchio; Braised Oxtail with Root Vegetables and Red Wine Sauce; Artichoke and Leek Salad with Champagne VInaigrette; and more. ITALIAN Wednesday, 10 AM-4 PM Gerri Sarnataro is a Chef-Instructor at ICE and the owner of the cooking school Cucina della Terra in Umbria, Italy. Join Gerri for: - Italian café breakfast at Ferrara in Little Italy - Walking tour of Little Italy - Hands-on Italian cooking class at the school, where you’ll prepare traditional Italian dishes, including handmade pasta, using ingredients from the morning's walking tour. LATIN Thursday, 9 AM-4 PM Richard Ruben, named 'Cooking Teacher of the Year' by the International Association of Culinary Professionals in 2003, is a Chef-Instructor at ICE and author of The Farmer’s Market Cookbook. He has a passion for the authentic, hearty and ingredient-focused cuisines of Asia and Latin America. On the menu: - Breakfast at Sarabeth’s - Stop at Kitchen Arts and Letters, the acclaimed culinary bookstore - Tour of La Marqueta, an enormous Latin marketplace - Hands-on Latin cooking class at the school, where you’ll prepare Pupusas Stuffed with Red Beans; Chicken Mole Negro; Coconut Flan; and more. AMERICAN Friday, 9 AM-4 PM Richard Ruben is the author of The Farmer’s Market Cookbook and an expert in improvisational seasonal cooking. On the menu: - Breakfast at City Bakery with owner Maury Ruben - Shopping expedition to Union Square Greenmarket, New York’s premier farmers’ market - Hands-on American bistro cooking class at the school using farmers’ market ingredients, where you’ll prepare dishes such as Baked Flounder Fillet Encased in Desiree Potatoes; Roasted Beet and Fennel Salad; Empire Fruit Tarts; and more.
