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WINE & FOOD PAIRING |
Let's acknowledge
the facts... we love food, and we love wine. One way to enjoy
and appreciate each more is to understand and learn how they go
together. It's not complicated and there is no hardcore right or
wrong. This unique collection of classes will allow you to
discover chefs and vintners' feelings on the subject and, more
importantly, let you learn with your own senses which tastes you
like with a glass of wine. |
Porto
and Cheese: More Than Just Vintage and Stilton
Richard Vayda
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$85 • 1 session
CLICK HERE TO REGISTER > |
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Friday, February 5, 7-9 PM |
The many styles of
rich, velvety porto pair beautifully with all sorts of cheeses,
and this classic duo makes an extraordinary finish to a meal. In
this delicious class, sommelier Richard Vayda will discuss the
incredible variety of port styles, such as Ruby, Tawny, Late
Bottled Vintage, and Vintage. He will also describe the region
that produces this wonderful wine, how the various styles are
crafted, as well as proper presentation and service.
Representative ports will be tasted with their traditional
cheese partners. |
Italian Festival: Vino, Salume e Fromaggio
Richard Vayda
$95 • 1 session
CLICK HERE TO REGISTER > |
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Sunday, February 14, 7-9 PM |
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. Wine making as well as the
production of cheeses and salami will be covered, while enjoying
a variety of products, from fresh and uncomplicated to rich and
complex. Un vero festival! |
Wine
and Food Philosophy 101 [New!]
Jane Brock
$120 • 1 session
CLICK HERE TO REGISTER > |
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Saturday, February 20, 6-10:30 PM |
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This hands-on cooking class will teach you
simple tips for pairing wine and food successfully. You
will prepare simple dishes that will be tasted against three
white wines (Sauvignon Blanc, Riesling, Chardonnay) and three
red wines (Pinot Noir, Cabernet Sauvignon, Shiraz). This format
provides you with the opportunity to experience for yourself the
tactile and sensory results of combining wine and food; you
decide what works and what doesn’t. All six wines will be tasted
with Indonesian Barbecued Shrimp; Duo of Pasta (Cappellini
Marinara and Fettuccine Alfredo); Sautéed Chicken with
Mushrooms; Grilled Lamb Chops with Mint Pesto; Cheese, Fruit,
and Nuts; and Chocolate Brownie Sundae. |
ICE Wine and Dine Series: Exploring Normandy [New!]
Richard Vayda and Chris Gesualdi
$130 • 1 session
CLICK HERE TO REGISTER > |
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Saturday, February 6,
6:30-9:30 PM |
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In this series of
extraordinary dinners, Chef-Instructor Chris Gesualdi (former executive chef of
Montrachet) and Wine Studies Director Richard Vayda team up to
explore regional dining from around the world. Their first stop:
Normandy. The evening will begin with hors d’oeuvres and
aperitif, offering you the opportunity to mingle and discuss
the food and wine with the chef and the sommelier. A
four-course meal, complete with dessert, will follow, during
which Mr. Vayda will introduce and highlight the duo of wines
that accompanies each course. To document the evening, and
recreate it at home if you wish, you will receive a packet of
recipes and beverage notes. Seating will be in tables of eight,
so bring some friends—or come to meet some new ones. |
Champagne Gala: an Evening of Celebrated Wines and Food
Richard Vayda
$275 • 1 session
CLICK HERE TO REGISTER > |
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Saturday, February 13, 7-9 PM |
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ICE’s resident
sommelier, Richard Vayda, pulls out all the stops in this very
special class. Convinced that too many people are intimidated by
champagne, and tend to tiptoe around it instead of enjoying it
and serving it with food, he will offer a beautiful hors
d’oeuvre buffet along with a select group of wines. Your evening
begins with a discussion of the origin and making of sparkling
wine, while tasting various examples—from non-vintage to vintage
rosé. During the second half, students will help themselves to a
buffet of classic food matches while enjoying additional bubbly,
making for a sparkling evening to remember! |
Wine
and Food Philosophy 101 [New!]
Jane Brock
$120 • 1 session
CLICK HERE TO REGISTER > |
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Saturday, February 20, 6-10:30 PM |
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This hands-on cooking class will teach you
simple tips for pairing wine and food successfully. You
will prepare simple dishes that will be tasted against three
white wines (Sauvignon Blanc, Riesling, Chardonnay) and three
red wines (Pinot Noir, Cabernet Sauvignon, Shiraz). This format
provides you with the opportunity to experience for yourself the
tactile and sensory results of combining wine and food; you
decide what works and what doesn’t. All six wines will be tasted
with Indonesian Barbecued Shrimp; Duo of Pasta (Cappellini
Marinara and Fettuccine Alfredo); Sautéed Chicken with
Mushrooms; Grilled Lamb Chops with Mint Pesto; Cheese, Fruit,
and Nuts; and Chocolate Brownie Sundae.
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Wine
and Food Philosophy: Dessert Wines [New!]
Jane Brock
$TK • 1 session
CLICK HERE TO REGISTER > |
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Saturday, March 13, 6-10:30 PM |
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Dessert wines are not just to be paired
with desserts. While they are of course a match made in heaven,
a variety of savory dishes are also perfect accompaniments for
sweeter wines. In this hands-on cooking class, you will prepare
simple dishes that you will taste individually with six dessert
wines: Sauternes, Tokay, Late Harvest Sauvignon Blanc,
Moscato d’Asti, Tawny Port, and an ice wine. This
format allows you to experience for yourself the tactile and
sensory results of combining dessert wines and food—you decide
what works and what doesn’t. You will make Seared Foie Gras
and Pear Salad; Chili-Laced Tandoori Chicken; Assorted Cheese
Plate; Baked Apple, Cherry, and Fig Crostata with Vanilla Ice
Cream; Crème Brûlée; and Chocolate Soufflé with Chocolate Sauce
and Raspberry Coulis. |
Wine
and Food Philosophy: Red Wines [New!]
Jane Brock
$TK • 1 session
CLICK HERE TO REGISTER > |
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Friday, March 19, 6-10:30 PM |
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In this hands-on cooking class, you will
prepare simple dishes to taste individually with six red wines:
Malbec, Sangiovese, Pinot Noir, Cabernet Sauvignon,
Tempranillo, and Shiraz. This format allows you to
experience for yourself the tactile and sensory results of
combining red wine and food—you decide what works and what
doesn’t. You will cook the following dishes, to enjoy with the
wines: Sesame and Chili Seared Tuna Sashimi with a
Thai Cucumber Salad; Mussels Marinara with Spaghetti; Magret of
Duck with a Port Cherry Glaze; London Broil with Sautéed
Mushrooms and Parsley Potatoes; Assorted Cheese Plate; and Red
Wine-Poached Pears with Hazelnuts and Chocolate Ganache Sauce. |
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Made Here: New York State Wines and Cheeses
Richard Vayda
$95 • 1 session
CLICK HERE TO REGISTER > |
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Monday, April 19, 7-9 PM |
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No need to travel far
and wide for good food and drink, as New York State has it all!
Join Richard Vayda for a discussion, tasting, and pairing of
wines and cheeses from the Empire State. You will examine the
breadth of what the state offers, from the sparkling, whites,
rosés, and big reds of Long island to the native American
varietals and sweet wines of the Finger Lakes and more---all
enjoyed with a diverse selection of state cheeses. |
Boutique Wine and Cheese
Marisa Perry
$TK • 1 session
CLICK HERE TO REGISTER > |
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Saturday, April 24, 7-9 PM |
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See page TK for complete description.
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| WINE & FOOD WORKSHOP |
Willie Glückstern---acclaimed wine educator, importer, and author of the best selling The Wine Avenger (Simon & Schuster, 1998)---and chef Cathy Kaufman will guide you through a menu of 5 classic dishes and 15 great wines, illuminating why certain types of wines work beautifully with so many foods, while others consistently fail. Bring all your wine questions to this bold, entertaining evening and learn how deceptively simple great wine-food pairing can be.
The bill of fare is a fabulous, seasonal five-course meal that includes a vegetarian appetizer such as Pasta Primavera, a fish course such as Salmon Teriyaki, a meat dish such as Roast Duck Breast with a Balsamic Reduction, a trio of artisanal cheeses, and a seasonal dessert such as Peach Cobbler. In each class, you will learn the no-fail secrets that Willie has been teaching America’s best-known chefs and sommeliers over more than 15 years of wine and food workshops. Whether you’ll be spending hours in the kitchen to create the perfect dinner party or simply chowing down at your favorite Chinese joint, this is the exciting culinary event that makes it all come together with wine. |
Red Wine and Food Workshop
Willie Gluckstern
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Wednesday, January 6, 6:30-9:30 PM
or
Wednesday, April 28, 6:30-9:30 PM |
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White Wine and Food Workshop
Willie Gluckstern
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Wednesday,
March 3, 6:30-9:30 PM |
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