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..."
Click here to view the article at businessweek.com.