The Institute for Culinary Education (ICE) is offering some courses related to eating seasonally and/or locally. Below are the details:

The Food Shed: Cooking Local and Seasonal
ID: LOCAL
Tuition: $110
Sun 12/2/2007 06:00PM-10:30PM

The food shed is a principle that calls for eating food that is raised or grown sustainably and that comes from as local a source as possible, connecting the producers and the consumers. Using only products from local farms, Melanie Underwood designed a menu that will make you understand the true value of thinking about what you eat, as you enjoy the wonderful tastes of Seared Jurgielewicz Duck Breasts with Doc's Draft Apple Cider Reduction; Satur Farms Roasted Yukon Gold Potatoes; Coach Goat Cheese and Satur Farm Leek Tart; Honey Ice Cream; and Caramel Ice Cream. You will also enjoy Bedell wines.

All About Pork
ID: ALLPORK
Tuition: $105
Sat 10/6/2007 06:00PM-11:00PM

It's versatile, economical and healthy; what more can you say about pork? Lots! Chef-Instructor Melanie Underwood will lead you in a wide-ranging menu that puts pork in the limelight in classic and new preparations. You'll learn how to buy the best cuts, which cooking techniques are best and how to judge doneness like a pro to keep your pork tender and moist. You'll make Pork Chili; Pork Meatloaf; Pork Burgers; Coriander-Crusted Pork Loin with Citrus Glaze; Braised Pork Chops; Mushroom-Stuffed Pork Tenderloin; Pulled Pork, Baby Back Ribs; Brussels Sprouts With Bacon; Roasted Vegetables; Butternut Squash Puree; Dried Fruit and Cider Sauce; and Coleslaw.

Ocean-Friendly Fish Dishes
ID: FALIVE
Tuition: $110
Sat 12/8/2007 06:00PM-11:00PM

From icy seas to warm tropical waters, more than two-thirds of the world's fisheries have been fully exploited or overfished. Our oceans are in trouble---but with the right tools we can reverse this decline. Knowing what to do gets even more complicated at a time when we want to eat more and more fish, and hear conflicting news reports on an almost daily basis. To help
you navigate your fishmonger's aisles, Chef-Instructor Melanie Underwood is teaming up with Environmental Defense's Oceans Alive campaign, for this unique class that will teach you how to select and cook wonderful fishes while being environmentally responsible. In addition to simple fish preparations packed with flavor, you will receive information that will make your seafood shopping easier, including Oceans Alive's Pocket Seafood Selector. You will make Steamed Mussels With Green Curry Paste; Seafood Salad With Yuzu Vinaigrette; Asparagus With Sautéed Anchovies; Arctic Char With Gremolata; Herb-Crusted Tilapia With Spicy Red Pepper Sauce; Grilled Sardines; Sesame Spinach; Pan-Roasted Sablefish (Black Cod) With Crispy Shallots; Miso-Glazed Eggplant; and Caramelized Pears With Homemade Ice Cream.