Beet Meringues and Bone Marrow Pearls

Five Course Friday: June 15, 2012

Ever wonder what's cooking at ICE?

Five Course Friday gives you a snapshot of what we are whipping up weekly. Whether you pop into a recreational class, catch a professional demo or watch the transformation from student to chef, there is something scrumptious happening daily.

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Beet Meringues from Hydrocolloids Primer with ICE Creative Director, Michael Laiskonis

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Succulent roasted chicken and garlic in pan sauce gravy from Culinary Arts class

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Bone marrow pearls from hydrocolloid experiments

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Buttery croissants from pastry students

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Yogurt and apricot spheres 

Have a delicious weekend!  

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