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.

Friday, January 13, 7-9 PM

Do you need an antidote for the cold weather? Can that antidote never be too rich or too flavorful? How about spending a whole evening with lush red wines from around the world and hearty cheese that match them? Richard Vayda, ICE's director of wine studies, will discuss cheese making and service, as well as red wine and food pairing, as you sip and eat the evening away.

Thursday, January 19, 6-10 PM

Not many of us have storybook memories of time spent on the Costa Brava in Spain, the Amalfi Coast in Italy, sundrenched cabanas in Marseilles, or the edges of North Africa. But we have all been transported to those places at a dinner table at one point, after a feast of freshly baked fish, or chilled seafood with a spike of lemon for instance. In this class, you will go to this Mediterranean paradise with Anthony Sasso, chef de cuisine at Casa Mono and ICE alumnus, and Casa Mono’s sommelier, Juan Holgado. The dishes you will make will be paired with wine from several regions around the Mediterranean Sea. On your menu: Fried Squid with Tomato Raisin Agridulce and Aged Balsamic; Grilled Octopus with Chickpeas and Harissa; Monkfish Bouillabaise with Saffron Alioli; Lamb Chops with Green Olive Tapenade; Salt-Baked Dorada with Five-Herb Vinaigrette and Fenne; and Figs in Port Sauce with Pistachio Ice Cream.

Tuesday, January 31, 7-9 PM

What could be better than wine and cheese---except perhaps French wine and cheese! Join ICE's resident sommelier, Richard Vayda, for a tour of some of France's best offerings in each category. The class will include discussions of major French wine regions, as well as the origin and making of various cheese types, from fresh and creamy to aged and funky. Tastings and pairings of wide selection of both will highlight the evening.

Tuesday, February 14, 7-9 PM
or Thursday, April 12, 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!

Thursday, February 23, 6-10 PM

It’s quite easy to understand how Italian food and wine is so symbolic of happiness and pleasure. The Italians coined the principle of ?allowing the ingredient speak for itself? by producing delicious results from even the simplest preparations. In this class, the duo behind Casa Mono in New York City will step out of their Spanish comfort zone and back into their Italian backgrounds to offer a truly unforgettable meal showcasing the wonders of Italian food and wine. Anthony Sasso, chef de cuisine, and Ashley Santoro, wine director, have each made a career on ingredient-focused food and wine. They will walk you through the Italian peninsula in this incomparable evening in which you will help prepare a six course meal with Anthony, paired with six unforgettable wines selected by Ashley. On your menu: Burrata with Arugula Puree and Tomato Caviar; Fried Calimari Bagna Cauda; Veal Sweetbreads Tonnato with Fennel and Blood Oranges Salad; Homemade Parpadelle with Ground Lamb and Mint; Tuscan Beef with Blackened Cippollinis and Balsamic; and Caramelized Strawberries with Basil Crema.

Friday, February 24, 7-9 PM

The US currently produces more cheese than any other country; fortunately, we have moved well beyond individually wrapped orange slices. Throughout the country we find some of the finest crafted cheeses of all sorts, from fresh and creamy to hard and rich, spanning every type, including soft ripened, wash-rind and blue, using a variety of milks as well. This delicious evening, join Richard Vayda for a walk through the cheese-making process while crossing the country tasting some of America's great cheeses and matching them to an interstate selection of wines.

Monday, March 26, 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.

Tuesday, April 3, 7-9 PM

Which wine with tonight's dinner? What should we serve with this wine? Does white always go with fish? Such questions should not cause a dilemma, but offer an enjoyable opportunity to try new things. This engaging class presented by ICE's resident sommelier, Richard Vayda, explores principles of good wine pairing in an enjoyable mix and match format. Multiple wine styles will be tasted accompanied by complimenting and contrasting snacks.