Sometimes, when it is close to the end of the day, it is hard not to think about what to make for dinner. Luckily, we can just roam the halls of ICE looking for inspiration.
For example, earlier this week, Chef Instructor Sabrina Sexton’s class was making a variety of fish and shellfish. These simple mussels steamed in white wine caught our attention for their simplicity — a perfect, easy weeknight dinner.
