By Carly DeFilippo

Last night, forty lucky guests joined award-winning chef Rick Bayless for an intimate, “in the kitchen” fundraiser at ICE. The exciting four-course dinner was prepared by Bayless himself, along with Topolobampo Chef de Cuisine, Andres Padilla, and a team of ICE staff and student volunteers. From margaritas to mole, it was an incredible meal, raising $8,000 for victims of Hurricane Sandy.

We would like to thank Chefs Bayless and Padilla for sharing their inventive cuisine, and all guests for their generous donations. Here are some of our favorite shots from the evening:

Chef Bayless instructs ICE Chef-Instructor James Briscione and students how to plate the first course.

Pulpo y calamar en aguachile, with squid ink balls and galapagos tomato pearls.

Chef Andres Padilla and students plate the second course: ensalada otonal (blackened sunchokes infused with yucatan recado negro, chestnut crema).

Third course: carne asada en mole negro. Wood-roasted, 28-day aged prime ribeye, chipil tamal, porcini and smoky green beans.

Chef Andy Gold, Dean of Students, and culinary arts students plate dessert.


Hazelnut tres leches cake: poached quine, ricotta cheese, Oaxacan chocolate ice cream

Rick Smilow, owner and President of ICE, and Maria Guarnaschelli, editor of Bayless’ many cookbooks, were among the evening’s guests.

The very talented kitchen staff. Thank you again for volunteering your time – and hard work!

 

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