November 20, 2014 - November 21, 2014 1:00 PM - 5:00 PM
Institute of Culinary Education
Everything old is new again. While bell bottom pants may not be coming back in style anytime soon, the classical dishes of Escoffier are an emerging trend in New York's top restaurants. Join Chef James Briscione for a two-day workshop as you will learn how these masterpieces of French cuisine can be transformed into modern works of art. Over the course the two days, students will work hands on with Chef James in preparing creative takes and elegant preparations like turbot soufflé and tete au veau. At the end of the second day, your grand dishes will be presented for tasting, which will include a special guest. You will get the chance, meet, talk with and share the food you prepared with the chef from one New York's best restaurants. $170; ICE Students and Alumni: $60.
Click here to register.