As the holidays approach, the food world gets busier. The same is true for our students, many of whom add to their course load as volunteers for the wide range of special events we host at ICE. Whether in class or after hours, we’re excited to share the delicious plates they served up this week.

On Wednesday, ICE students volunteered to prep and cook for a Hurricane Sandy fundraiser dinner hosted by Chef Rick BaylessThese sopes rancheros were one of three passed appetizers students prepared alongside Bayless, his Chef de Cuisine, Andres Padilla, and ICE Chefs James Briscione, Andy Gold and Virginia Monaco.

After late nights come early mornings. Culinary Arts students perfected the infamously difficult art of egg poaching in this traditional eggs benedict.

Chef Sabrina Sexton’s class cooked their way through the many regions of Italy, celebrating their final lesson with a magnificent Sicilian feast. Swordfish involtini was one of the many delicious regional dishes.

Chef Erica Wides’ class has been exploring the wild world of gamey meats. Here, they pair duck breast with cippolini onions and a fried polenta cake.

Take your pick of these pies! From lattice topped fruit to pecan and pumpkin, Chef Gerri Sarnataro’s class has the perfect pie for every sweet tooth.

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