Last Friday, ICE held a party like no other at the annual ICE Ball.
The reoccurring January celebration took over three floors of the school’s 42,000-square-foot facility. During the party, the entire ICE staff and guests enjoy drinks, food and dancing throughout the school. A wide and delicious range of food was prepared by ICE alumni and Chef Instructors. Chef Gerri Sarnataro took over the fifth floor, serving incredible pizzas such as Artichoke, Ricotta and Caramelized Onion and Zucchini Flowers with Botarga.
On the sixth floor, Chef James Briscione prepared a variety of hors d’oeuvres including Butternut Squash Soup with Pears and Fried Sage, Shaved Pork Tenderloin Crostini with Tomato Chutney Aioli and Poached Shrimp with Avocado Mousse and Citrus. Chef Brendan McDermott served Smoked Pork Butt with Vegetable Chutney on Brioche Buns.
Next, ICE alumni Co-Executive Chef Jennifer Hill of 508, Chef-Owner Maria Lynn of Catering by Maria, and Executive Sous Chef Angelo Schifilliti of Landmarc Tribeca prepared a variety of memorable main courses. ICE’s Chief Registrar Ellen Relos cooked up a plethora of Filipino treats, but the crown jewel of her table, was two BBQ suckling pigs.
On the twelfth floor, ICE staff and guests snacked on desserts made by ICE alumni Myra Rodriguez and Terese Delos Santos, including cookies and cupcakes. Beyond all the delicious food, it was a chance for the ICE team to come together and celebrate our accomplishments over the past year and look forward to the future.
