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Bloomberg Businessweek Highlights ICE's dish at TNFL

By: Bloomberg Buisnessweek
February 03, 2014

The Institute of Culinary Education was invited to participate in the annual Taste of the NFL's "Party with a Purpose" that took place on Saturday, February 1, 2014 in Brooklyn, New York. Dozens of dishes were sampled from each exhibitor and representing NFL team, but ICE's Chef-Instructor James Briscione's Hudson Valley Duck Pastrami made a lasting impression on Bloomberg Businessweek.

"Sample dishes: Hudson Valley duck pastrami on rye with Red Jacket Orchard apples and Hudson Whiskey mustard prepared by the Institute of Culinary Education in New York, and..."

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