Sugar-Dusted Cannoli and a Lemon Curd Tart

Five-Course Friday: Dec. 14, 2012

From rustic biscuits to elaborate desserts, iconic Italian dishes to classic Japanese technique, our students traveled the globe this week at ICE.

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Students reminded us of the beauty of a simple biscuit in Chef Gerri Sarnataro's Pastry & Baking Arts class.

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Chef Sabrina Sexton's students, after a rigorous tour of Italy, jumped continents, serving up Japanese sushi.

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Chef Erica Wides' students celebrated la cucina povera, whipping up handmade pasta like this simple, satisfying gnocchi.

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The renown pâtissier Carême likened pastry to architecture. Chef Sim Cass' students' plated desserts - like this lemon curd tart - suggest his theory be true.

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There are certain pleasures almost everyone enjoys and a sugar-dusted cannoli is surely one of them. Chef Gerri Sarnataro's class made the ICE staff drool with these iconic Sicilian beauties.

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