Prosecco

DUELING BUBBLES: Prosecco ConVal Workshop with Alan Tardi

The two most popular sparkling wine categories in the world today are undoubtedly Champagne and Prosecco. Despite fundamental differences in image, production, process and price, the two bubblies have — surprisingly — much in common, such as their origin, history and evolutionary development of these otherwise different wines.

Monday, October 15th | 3:00-5:00pm
International Culinary Center
28 Crosby St, 5th Floor | New York, NY 10013

Cost: $25 per person

*Must be at least 21 years of age and an ICC Intensive Sommelier Training Student, Graduate, or Industry Professional*

 

EVENT DETAILS

Join us for a special workshop and tasting with Alan Tardi, award-winning wine author, comparing Champagne and Prosecco—noting the obvious differences, while focusing on the many fundamental aspects the two wines have in common. Through the tasting we’ll clarify what makes Champagne and Prosecco essentially unique categories, while also showcasing the commonalities in their individual trajectories. We’ll also showcase the surprisingly diverse and complex terroir of the Conegliano Valdobbiadene area and the many different typologies within the appellation. In the end, you’ll gain a deeper understanding and appreciation of both wines, and the nature of sparkling wine in general.

Some of the wines we’ll taste will be coming directly from Italy for this event, including the sneak preview of a brand-new soon-to-be-released prosecco with super-extended lees aging in autoclave.

Wines tasted will be focused on uncommon prosecchi including:

  • Still prosecco without bubbles
  • Bottle re-fermented prosecco
  • Prosecco with extended lees ageing
  • Single village and/or single vineyard prosseco from a variety of different terroirs
  • Proseccos in a variety of residual sugar levels

Examples of corresponding Champagnes will be noted, but not tasted.

Who is Alan Tardi?

AlanAlan Tardi initially became interested in wine while working as a cook and chef in some of New York’s finest establishments (Chantarelle, Lafayette, Le Madri). After opening his own restaurant in New York City in 1992, Alan began sitting in on panel tastings at the nearby offices of Wine and Spirits and eventually began writing for the magazine. In 2003, Alan moved to the village of Castiglione Falletto in the heart of the Barolo region in Piemonte, Italy, where he spent several years working in the surrounding vineyards and wineries through all phases of the growing and production process, an experience which completely changed his perspective on wine. His first book, ‘Romancing the Vine: Life, Love and Transformation in the Vineyards of Barolo’ (St Martins Press, 2006) won a James Beard Award for Best Wine and Spirits Book of 2006. His new book, “Champagne, Uncorked: The House of Krug and the Timeless Allure of the World’s Most Celebrated Drink” (Hachette 2016) won a Gourmand Best in the World Award in the French Wine category. Alan currently divides his time between New York and Castiglione Falletto.

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Boost Your Food Business: Hosted by Instagram

Learn the tips, tricks and information that everyone wants to know directly from Instagram in an afternoon of hands-on workshops, presentations & panel discussions.

With 200 Million+ Instagrammers visiting at least one Business Profile a day, and 60% of users saying they discover new products on Instagram, it’s no wonder that Instagram has become a key tool for brands & businesses to reach new & existing audiences. So what does it take to harness the power of Instagram to promote your restaurant or food business? Come to our FREE workshop to find out!

RSVP to join us for this exclusive event!

Thursday August 30th | 3:30-5:30pm
 3:30 pm-5:30 pm
ICC Ampitheater
462 Broadway, 2nd Floor | NYC

 

*SOLD OUT* To join the waitlist, please email events@culinarycenter.com.
We will contact you if a seat becomes available.

EVENT AGENDA

101 COURSE

 

201 COURSE

 

HANDS ON

 

PANEL

Food Passions & Social Media: Learn from the Instagram team why food & social media are a powerful match, as well as how to get started

From Discovery to Action: Learn from the Instagram team advanced tips for how to drive new or existing customers into your restaurant, cafe, or other business establishment

Stories School: The Instagram team will walk through an interactive exercise on how to create compelling stories content that inspires customer action

Examples and Q&A: 4 successful culinary establishments will explain their unique social media journeys, and then open up to audience questions

PANELISTS

Mike Bronfin

Product Marketing, Instagram Local Team

• Worked on launching Business Profiles, Insights, Direct features for Businesses, Transactions
• Previously at Twitter and Boston Consulting Group

Gemmy Tsai

 Product Management, Instagram Local Team

• Worked on Instagram Business Profiles and Transactions
• Previously at OpenTable and Hired

Aishwarya Bhake

 Product Marketing, Instagram Local Team

• Worked on Instagram Business and Influencer Legitimacy
• Previously at BloomReach, ESPN and Walt Disney

Careers in Wine Panel at ICC August 2018

Brought to you by the Intensive Sommelier Training program, the CAREERS IN WINE PANEL SERIES AT ICC is designed to support aspiring wine professionals and seasoned industry vets with education, information and the opportunity to network with industry experts. Each panel brings a new set of career paths, and professionals, currently working in the industry to offer a diverse understanding of the industry!

CAREERS IN WINE PANEL AT ICC

Restaurant Service? Distribution? Wine Making? Media? Which one is right for you.

Wednesday August 8th | 5:30-7:30pm
International Culinary Center
700 West Hamilton Ave, Campbell, CA 95008
Admission is Free, RSVP Required

Find out where you fit in the wine industry during a panel discussion with industry professionals at ICC!

The wine and beverage industry has multiple tiers and options that suit different backgrounds, personalities and lifestyles. Rachel Lintott, Associate Wine Director at ICC, will moderate a panel of professionals representing the diverse avenues available to wine career seekers including distribution, restaurants, vineyards and media. Together, we’ll explore topics such as career paths, salary scales, hiring practices, and qualities that employers are looking for in candidates. Come with your questions – open Q&A with the panelists will follow!

ICC’s Admissions team will be available to provide tours or answer questions regarding our Intensive Sommelier Training program.

Light refreshments will be provided.

PANELISTS

Aaron Babcock, Advanced Sommelier
Sommelier | Quince

Ryan Beauregard
Winemaker | Beauregard Vineyards

Michael Foley
Retail Sales & Hospitality Manager |  Ridge Vineyards, Monte Bello

Susan King, Certified Sommelier, FWS
Regional Manager, SF Peninsula & South Bay | The Henry Wine Group

How to Become a Sommelier – Training & Certification

Becoming a sommelier requires intensive training that spans knowledge of the basics of grape growing and winemaking in wine regions around the world along with menu conception and service. Students who undergo sommelier training typically go on to earn sommelier certification.

Intensive Sommelier Training

As the only program approved by the esteemed Court of Master Sommeliers, International Culinary Center’s Intensive Sommelier Training program teaches students how to evaluate bottles of wine from across the globe — more than 300 are tasted during the 10-week course. At the end of the course, students have the option to take the Court of Master Sommeliers’ Introductory and Certified Sommelier Examinations — administered on-site at ICC-providing them with a valued international credential upon passing the tests. The International Culinary Center is the only school with 11 Master Sommeliers on its faculty, guiding ICC sommelier students through the Total Immersion curriculum. Students learn the necessary skills to become a sommelier through eight units covering essential topics from styles to service techniques. Sommelier students can choose to study at ICC’s campus in New York City or in the heart of wine country in California, in the impressive wine-tasting room at the Silicon Valley Location.

Sommelier Careers

After completing the Intensive Sommelier Training at ICC, students are qualified for a wide range of positions in the wine industry, in wholesale, retail or service.

Sommelier Certification

Becoming a professional certified sommelier requires experience, training, education and examinations. Specific sommelier certifications are available after six months of training, while advanced certification requires many years of study, practice and deep field experience in the wine industry. The Court of master Sommeliers is an independent sommelier examining organization that offers a Master Sommelier Diploma, Advanced Sommelier Certificate, the Certified Sommelier Certificate and an Introductory Sommelier Certificate. Students at ICC have the option to take examinations to receive the Introductory and Certified Sommelier Certificate.

Become a Sommelier

Let ICC’s Master Sommeliers prepare you with the specialized skills you need for a career as a sommelier through our Intensive Sommelier Training, with classes held during the day and in the evenings. Complete the form on this page to request more information on International Culinary Center’s sommelier training courses.