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. This week, culinary students made recipes from Thomas Keller while the pastry students were busy making French desserts.
White Truffle Oil-Infused Custards with Black Truffle Ragout
Salmon Tartare with Sweet Red Onion Crème Fraîche
Heirloom Tomato Tart with Niçoise Oliver, Mesclun, and Basil Vinaigrette
Butter-Poached Maine Lobster with creamy broth & mascarpone enriched orzo
Finishing off with a Paris Brest from Pastry Arts students Have a delicious weekend!