We held our holiday party once again at the Institute of Culinary Education in downtown Manhattan. At this annual event, we cook our own meal—okay, the chefs help out a little bit and a few glasses of delicious brut rosé don't hurt either. On the menu this year was hand-cut beet pappardelle with goat cheese and toasted walnuts, a maple chipotle-glazed duck breast, and for dessert a pumpkin and dulce de leche tart. While some food stations worked harder than others—pasta station and duck grilling station clearly outworked the "chopping the cauliflower" station—everyone had a great time (especially dessert station) and we maybe even learned something. Great work, everyone!
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.