ICE Ball 2012

Last Friday, ICE held a party like no other at the annual ICE Ball.

Neal from Admissions, Melissa from Career Services, Susan from the Recreational Division, Hillery from Admissions and Jordan from Special Events Enjoy the Party with Guests

While the party is usually held in January to celebrate the new year, this year the team celebrated the renewed energy of spring. The reoccurring celebration took over four floors of the school’s 43,000-square-foot facility. During the party, the entire ICE staff and guests enjoy drinks, food and dancing throughout the school. Needless to say, if ICE is going to throw itself a party, there will be great food. This year, the line-up included four ICE alumni who are all working as chefs or chef-owners of their own business, three ICE Chef Instructors, and two ICE staff members. Here's what they made:

Hors d’Oeuvres ICE Chef Instructor James Briscione House-Cured Salmon with Beet Gel, Horseradish and Lemon Twenty-Four-Hour Short Rib Crostini with Gruyere, Slaw and Secret Sauce Smoked Chicken with Toasted Queso Fresco and Black Beans Asparagus Soup with Farm Eggs ICE Chef Instructor Gerri Sarnataro Artichoke, Ricotta & Caramelized Onion Pizza Prosciutto and Arugula Salad Pizza Pizza Formaggio Zucchini Flowers with Botarga Pizza Eggplant & Mozzarella Pizza

Main Courses ICE Alum and Casa Mono Executive Chef Anthony Sasso Boneless Leg of Lamb Tangine with Apricots and Cinnamon ICE Alum and Masak Chef & Owner Larry Reutens Chili Crab Dip with Fried Mantou Spicy White Rock Shrimp and Grits with Black Pepper Gastrique ICE Chief Registrar Ellen Relos BBQ Suckling Pig Pancit Bihon (Rice Noodles with Shrimp, Chicken & Vegetables) Ginataang Sitaw & Kalabasa (Long Beans with Coconut Milk, Shrimp & Vegetables) Adobong Manok (Chicken with Garlic, Vinegar & Soy Sauce) ICE Students and Culinary Relations Manager Virgina Monaco Seared Halloumi with Smokey Romesco, Kalamata Olives & Arugula on Onion Rolls Ground Duck with Caramelized Onions, Fig Agrodolce & Crispy Cracklings on Brioche Seared Beef with Pickled Vegetables, Cilantro & Gouchujang Aioli on Brioche ICE Instructor and Mixologist Anthony Caporale Special ICE Ball Cocktail with Chambord and Prosecco

DessertsICE Alum and Marc Forgione Executive Pastry Chef AshtonWarren Banana Pecan Pie Bread Pudding Rum Soaked Torta with Coconut Cream Passion Fruit S'mores Ice Cream Cones ICE Alum and Prohibition Bakery Founder Brooke Siem Pretzels & Beer Cupcakes Strawberry Daiquiri Cupcakes Irish Car Bomb Cupcakes For the Love of Bacon Cupcakes ICE Chef Instructor Faith Drobbin Assorted Cake Pops 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. 

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