Holiday Party 2015

Although last year we were at a different venue, this week we continued our long tradition of holding our annual holiday party at the Institute of Culinary Education. We divided into teams and made acorn squash ravioli with sage brown butter sauce, slow bake salmon with roasted Meyer lemon sauce, and banana chocolate chip bread pudding, all while enjoying prosecco and a lovely sparkling rosé—because the most effective way to cook is with a glass of alcohol in one hand.