Neal from Admissions, Melissa from Career Services, Susan from the Recreational Division, Hillery from Admissions and Jordan from Special Events Enjoy the Party with Guests

Last Friday, ICE held a party like no other at the annual ICE Ball. While the party is usually held in January to celebrate the new year, this year the team celebrated the renewed energy of spring. The reoccurring celebration took over four floors of the school’s 43,000-square-foot facility. During the party, the entire ICE staff and guests enjoy drinks, food and dancing throughout the school.

Needless to say, if ICE is going to throw itself a party, there will be great food. This year, the line-up included four ICE alumni who are all working as chefs or chef-owners of their own business, three ICE Chef Instructors, and two ICE staff members. Here’s what they made:

Hors d’Oeuvres
ICE Chef Instructor James Briscione
House-Cured Salmon with Beet Gel, Horseradish and Lemon
Twenty-Four-Hour Short Rib Crostini with Gruyere, Slaw and Secret Sauce
Smoked Chicken with Toasted Queso Fresco and Black Beans
Asparagus Soup with Farm Eggs

ICE Chef Instructor Gerri Sarnataro
Artichoke, Ricotta & Caramelized Onion Pizza
Prosciutto and Arugula Salad Pizza
Pizza Formaggio
Zucchini Flowers with Botarga Pizza
Eggplant & Mozzarella Pizza

Main Courses
ICE Alum and Casa Mono Executive Chef Anthony Sasso
Boneless Leg of Lamb Tangine with Apricots and Cinnamon

ICE Alum and Masak Chef & Owner Larry Reutens
Chili Crab Dip with Fried Mantou
Spicy White Rock Shrimp and Grits with Black Pepper Gastrique

ICE Chief Registrar Ellen Relos
BBQ Suckling Pig
Pancit Bihon (Rice Noodles with Shrimp, Chicken & Vegetables)
Ginataang Sitaw & Kalabasa (Long Beans with Coconut Milk, Shrimp & Vegetables)
Adobong Manok (Chicken with Garlic, Vinegar & Soy Sauce)

ICE Students and Culinary Relations Manager Virgina Monaco
Seared Halloumi with Smokey Romesco, Kalamata Olives & Arugula on Onion Rolls
Ground Duck with Caramelized Onions, Fig Agrodolce & Crispy Cracklings on Brioche
Seared Beef with Pickled Vegetables, Cilantro & Gouchujang Aioli on Brioche

ICE Instructor and Mixologist Anthony Caporale
Special ICE Ball Cocktail with Chambord and Prosecco

ICE Alum and Marc Forgione Executive Pastry Chef Ashton Warren
Banana Pecan Pie Bread Pudding
Rum Soaked Torta with Coconut Cream
Passion Fruit S’mores Ice Cream Cones

ICE Alum and Prohibition Bakery Founder Brooke Siem
Pretzels & Beer Cupcakes
Strawberry Daiquiri Cupcakes
Irish Car Bomb Cupcakes
For the Love of Bacon Cupcakes

ICE Chef Instructor Faith Drobbin
Assorted Cake Pops

Beyond all the delicious food, it was a chance for the ICE team to come together and celebrate our accomplishments over the past year and look forward to the future. The staff even participated in a rousing round of karaoke, kicked off by ICE President Rick Smilow and Career Services Advisor Jessie Craig. Tick surprised all with a prop — a harmonica — to blow a solo on “Long Train Running.” Check out some more of the photos of the party.

Pizza from Chef Gerri and Chef James Hard at Work

ICE Students and Culinary Relations Manager Virgina Making Sliders

ICE Students Assemble Sliders for the ICE Ball

Charles and Antonia from Financial Aid and Philip from IT Enjoy ICE Ball

Chef Instructors Mike Schwartz and Chad Pagano wth Director of Pastry & Baking Arts Andrea Tutunjian

Cured Salmon with Beet Gel Prepared by Chef James and ICE's Chief Registrar Ellen and her Filipino-Style Suckling Pig Station

ICE Alum Ashton Warren Serves Dessert. Hillery from Admissions, Jessie from Career Services and Kelly from Marketing Sing Karaoke

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