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.
Soufflés d’Alencon en Timbales (cheese souffles in mushroom sauce)
Rabbit braised with prosciutto red onions and white wine, served with sautéed broccoli rabe
Cotes de Porc Normande from French cooking course in culinary arts program
Focused on frosting this week in pastry and baking classes
Chocolate bar with color splash from pastry and baking class
Have a delicious weekend!