Small plates packed with exotic, one-bite mouthfuls, you can’t stop at just one. The Spanish simply have it right when it comes to intense flavors, sparking hunger for both food and the accompanying...
This class was a one-of-a-kind opportunity to watch a entire hog be butchered into the different cuts of meats we are familiar with. Not only was it a lesson in how to butcher and use an entire hog...
I have had some great meals in my life, but rarely have they been on a Sunday night. Perhaps because that is the night I am most likely to cook at home. If we do go out, it’s probably to someplace...
Italian cuisine boils down to deceptively simple comfort food. The “boot’s” essential reverence for quality ingredients, used time and again with gusto, highlights the foods’ best flavors and...
Over the past three months, I have visited Chicago twice for long family or leisure-oriented weekends. Fortunately, these trips have also involved a lot of good eating — in fact, I’d say great eating...
To arrive at ICE on time, Jones had to leave the farm at 3:30 a.m., joking, “The roosters weren’t even crowing yet.” The Jones family has always been passionate about farming. When they were unable to...
After his family farm was nearly lost in the 1980s, Farmer Lee Jones worked with chefs such as Jean-Louis Palladin, Daniel Boulud, Alain Ducasse, Charlie Trotter and Thomas Keller to redevelop as an...
Whether you’re sitting down at a fine New York City French bistro, hunting for a smooth merlot to accompany the veal roast you have marinating in the fridge, or glancing through stacks of Burgundys...
The Picnic: Recipes for Outdoor Dining — August 8 Enjoying a special meal by a lake during a day trip or on the beach while watching sunset is one of the greatest pleasures summer affords. Daniel...
Having been Director of Career Services here for so long, I am in the unique position of seeing our students — very green, often tentative at first — progress into successful, confident professionals...
On our trip, we stay at Le Moulin Brégeon in the Loire Valley. Working there with Chef Guy Izambard is always a riot. Although classes are generally translated into English, he manages to communicate...
Over the past five months as a Culinary Arts student at ICE, I have expanded and fine tuned my palate, tasting the likes of sweetbreads, tripe and foie gras bread pudding, to name just a few. Beyond...