NEW YORK, August 4, 2006 - On Tuesday, August 29, the Institute of Culinary Education (ICE) will offer Regional Tapas of Spain with Sangria, a hands-on cooking class with ICE Chef-Instructor Michael Schwartz, as part of Share Our Strength's (SOS) nationwide Restaurants for Relief 2. The class will run from 6 to 10:30 p.m. at a cost of $95. All the proceeds will be donated to SOS.

Schwartz is an alumnus of Le Cirque and Osteria del Circo. In addition to sangria, students will make Pan Tomate (crostini with crushed tomato), Chorizo with Cider and Garlic, Pollo con Ajo (garlic chicken) , Camarones Romesco (shrimp cooked in a spicy garlic, tomato, pepper, raisin and almond sauce), Lamb with Roasted Cauliflower, Raisins, and Chiles, and Empanadas con Carne (meat empanadas). At the end of class, they will sit down and feast on what they prepared.

August 29^th marks the first anniversary of Hurricane Katrina's devastating impact on New Orleans and the Gulf Coast. Immediately after both Katrina and Hurricane Rita hit the South in 2006, SOS organized Restaurants for Relief to collect funds for recovery efforts. More than 850 restaurants participated in the nationwide dine-out event by donating a percentage of their profits that, along with other SOS fundraisers, raised more than $1.2 million.

The second edition of the event will ensure continued support to schools, feeding programs, community kitchens, farmers markets, FEMA trailer parks, and help to restaurant and hospitality workers.

To register for Regional Tapas of Spain with Sangria, students should call ICE at 212-847-0770. ICE is located at 50 West 23^rd Street, between 5^th and 6^th avenues.

About ICE
The Institute of Culinary Education (ICE®) is New York City's award-winning center for culinary education. Founded in 1975 by Peter Kump, the school offers highly regarded 8- to 12-month career training programs in Culinary Arts, Pastry & Baking Arts, Culinary Management and Hospitality Management. With an intensive curriculum, dedicated Chef Instructors, a strong record in externship placements and a clear entrepreneurial focus, ICE is widely regarded as a great pathway to begin or continue a culinary career. ICE also runs the largest program of hands-on recreational cooking classes and wine education courses in the country, with more than 26,000 enthusiasts taking any of the 1,500 classes offered each year. In 2008, ICE was named the International Association of Culinary Professionals' (IACP) Culinary School of the Year and a School of Distinction by the ACCSCT in 2006. ICE's 42,000 square-foot facility is open seven days and nights a week, 350 days a year and is located at 50 W. 23rd Street, New York, NY 10010. More information can be found at www.iceculinary.com.