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!

1 Comment

  1. Love the Chocolate Bar!

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