Ever wonder what’s cooking at ICE? Five-Course Friday gives you a snapshot of what we are whipping up weekly. Whether you pop in to a recreational class, catch a professional demo or watch the transformation from student to chef, there is something scrumptious happening daily. This week, culinary students made recipes from Thomas Keller while the pastry students were busy making French desserts.


White Truffle Oil-Infused Custards with Black Truffle Ragout


Salmon Tartare with Sweet Red Onion Crème Fraîche


Heirloom Tomato Tart with Niçoise Oliver, Mesclun and Basil Vinaigrette


Butter-Poached Maine Lobster with creamy broth & mascarpone enriched orzo


Finishing off with a Paris Brest from Pastry Arts students

Have a delicious weekend!

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