Congratulations to ICE Chef Instructor Erica Wides for creating the dish on the cover of the April 2010 National Culinary Review! Chef Erica prepared Pastrami-Cured Duck with Rye-Bread Pudding, Purple Kohlrabi and Easter Egg Radish Slaw with Pickled Heirloom Carrots (pictured above) during an event last summer for The Chefs Garden.

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