Abbe Lewis

Discover 5 New LA Restaurants to Dine In This Summer

abaker — Thu, 27 Jun 2024 19:50:20 +0000

Discover 5 New LA Restaurants to Dine In This Summer abaker Thu, 06/27/2024 - 15:50 June 28, 2024

Abbe Lewis is a writer, editor, Emmy nominee and extreme nacho enthusiast with over a decade of experience in food and beverage media. Always on the move, Abbe can be found running long distances on the weekends to new restaurants or her favorite hangouts.

We made it — we’re officially in the summer season, which brings long summer days with ample opportunities to dine out.

The City of Angels has seen its fair share of new kids on the block. Here are five new restaurants in LA to check out this summer.

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The Benjamin Hollywood

The founders of the streetwear brand The Hundreds are expanding into the restaurant industry. Ben Shenassafar and Bobby Kim's new restaurant The Benjamin opened on June 25 in Hollywood. Housed in a 1920s art deco building on the corner of Melrose and Formosa, The Benjamin is “a contemporary homage to classic restaurant hangouts,” per the restaurant’s website.

Executive Chef Johnny Cirelle drives the menu, which sees items like deviled eggs, roasted branzino, and The Benjamin Burger, which features a house blend of meat, American cheese, hickory sauce, grilled onion and house pickles. (It’s enough to make even the biggest burger connoisseur come a-runnin’.) Cocktails, too, by Jared Meisler are not to be missed.

Marelle

The people of Santa Monica are now privy to another all-day eatery with the opening of Chef Raphael Lunetta’s Marelle in the stunning Sandbourne hotel.

Open daily from 7 a.m. to 11 p.m., the food at Marelle is by no means fussy, showcasing local and seasonal ingredients. Breakfast items include lemon ricotta pancakes with blueberry butter and shakshuka while the dinner menu includes dishes like roasted mushroom arancini and pan-roasted Ora King salmon with white wine-brown butter emulsion.

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Leopardo

Chef Joshua Skenes of Saison fame is giving Angelinos what they want with the wildly anticipated opening of his Leopardo. Housed in the former La Brea Bakery space on S. La Brea Avenue, the wood-burning hearth is at the heart of the restaurant, which delivers delicious pizzas that Chef Skenes and his team worked tirelessly to perfect.

Pies include a classic margherita and the “Hello Satan” with spicy tomato sauce, chile, salumi, wildflower honey, garlic and herbs. Other menu items on the dinner menu include ocean tilefish crudo, elk tartare and marro, wild boar parmesan and whole-grilled whitefish “in the Lord’s water.”

Sirena at The Georgian Hotel

California-meets-Coastal Italy at this stunning new restaurant with panoramic views of the Pacific Ocean. Sirena, which is owned by BLVD Hospitality, is open daily for brunch and dinner. Menu items from Chef David Almany include buttermilk pancakes and an Italian Benedict with rosemary ham for brunch, while dinner options include sheep’s milk ricotta mezzaluna chicken Milanese and jumbo scallops alla piccata.

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Burgette

Summertime is for burgers, and if you haven’t made your way to Chef Sean MacDonald’s Burgette in Santa Monica, now’s the time to make moves.

As the sister restaurant of Bar Monette (which slings pizza pies) Burgette brings forth burgers of all kinds. Burgers include the restaurant’s namesake, a smash burger of wagyu beef, cheddar, Parisian sauce and pickles, as well as a salmon belly smash burger with gribiche aioli. A selection of cheese, charcuterie and small plates like fries and haricot verts are also on offer.

Los Angeles Restaurant Culture Food News Restaurant Management Restaurants

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Business of Food

Remembering Chef James Kent

abaker — Wed, 19 Jun 2024 13:00:00 +0000

Remembering Chef James Kent abaker Wed, 06/19/2024 - 09:00 The culinary industry mourns the loss of a chef gone too soon. June 19, 2024

By Abbe Lewis

On Saturday, June 15, the food and beverage industry was shaken to the core to learn the sudden passing of Chef Jamal James Kent.

Per the New York Times report, the Chef and Owner behind Saga Hospitality Group passed away of a heart attack while doing graffiti work — a passion of his — for a restaurant in Bushwick, Brooklyn. He was 45 years old.

“I met Chef Kent over the years and have known ICE grads who have gone to work in his kitchens,” ICE’s Chairman & Founder, Rick Smilow says. “James was in the major league of chefs who wanted to train his cooks to be the very best they could be.”

Chef Kent had a 30-year run in the industry, starting at David Bouley’s eponymous flagship restaurant, before moving on to notable establishments including Jean-Georges and Gordon Ramsay. He spent six years at Eleven Madison Park, ultimately becoming the Chef de Cuisine, and was the opening Executive Chef at NoMad.

He left in 2018 to pursue his own venture, Saga Hospitality Group, first with the opening of Crown Shy in 2019. The cavernous restaurant located on the ground floor of 70 Pine Street garnered instant acclaim, receiving two stars from New York Times' critic Pete Wells and a Michelin star within its first year of operation.

Chef Kent then expanded due north by taking over the 62nd, 63rd, 64th and 66th floors with the widely anticipated opening of Saga. The four floors included the tasting menu concept that would go on to be awarded two Michelin stars, glitzy cocktail bar Overstory (ranked one of the World's 50 Best Bars) and private dining rooms.

"I have had the great opportunity to see Chef's first project of his own, Crown Shy, open to well-deserved accolades,” ICE’s Executive Director of Industry Relations, Rick Camac says. "I was there week one — and more times than I can count thereafter — and saw the progression over five years. It was my go-to place. Not one bad experience. I recall a time during Covid when he popped into our yurt and said, ‘Hi, I'm your server for the day!’ A hugely talented and humble human being and, sadly, was just scratching the surface personally and professionally. He had so much more to offer."

Not only was he an incredible chef, entrepreneur, artist and leader, but he was also an inspiration in culinary education. Between Eleven Madison Park, Nomad, Crown Shy and Saga, dozens of ICE externs and alumni have trained and grown in his kitchens.

“When I started working at Daniel, I was at run club one Monday morning, running with him,” Culinary Arts alumna Grace Weber says. “I was talking to him about how my days were so much longer than when I worked at Crown Shy and Saga and how I ate most of my family meals in two minutes [while] standing at my station. I told him it was wearing me out. He said, ‘you know how to train for a marathon and you’ve done the long runs that make you tired, but you have to do them in order to race well on race day. Think of this time as a long-run training for when you open your own place someday. If you don’t train yourself for the long hours now you won’t succeed when it’s your turn.’”

"Chef James embodied what leadership can and should be in the kitchen — supportive, inclusive and respectful of everyone regardless of position," says Culinary Arts alum Kevin Bernhardt. "He was a generous mentor and an advocate for physical and mental health support, both in and out of the kitchen. He built an incredible team and imbued it with confidence, passion and a fearless attitude."

Chef Kent had his sights set on further expansion, with the opening of a new seafood concept on Park Avenue South this summer, and more projects in the pipeline.

Chef Kent is survived by his wife, Kelly, and his son Gavin and daughter Avery. Our thoughts go out to his family, team and loved ones during this time.

Thank you for everything, Chef.

Food News

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Top Culinary Industry Award Shows Name the Best of 2024

abaker — Mon, 17 Jun 2024 13:47:23 +0000

Top Culinary Industry Award Shows Name the Best of 2024 abaker Mon, 06/17/2024 - 09:47 Courtesy of Eliesa Johnson Photography. This year's James Beard Awards and World’s 50 Best Restaurants were announced within the same week. June 17, 2024

By Abbe Lewis

In early June, food lovers and culinary industry insiders saw two of the top-tier awards ceremonies pertaining to the industry: San Pellegrino’s World’s 50 Best Restaurants and the James Beard Awards.

The World’s 50 Best list was announced at a glitzy ceremony held at none other than the Wynn hotel in Las Vegas. Disfrutar, the three-Michelin-starred Barcelona restaurant from Chefs Oriol Castro, Eduard Xatruch and Mateu Casañas, took the number one spot.

The New York Times’ restaurant critic Pete Wells noted that many of the restaurants featured on the list, such as Alchemist in Copenhagen and Gaggan in Bangkok, are more than restaurants — they’re “immersive experiences,” that “normal people can’t get into.”

Stateside, Chefs JP and Elia Park’s two-Michelin-starred Atomix took the top US spot at number six, while three-Michelin-starred SingleThread Farms in Healdsburg, California landed at number 46. Both establishments, as well as Atomix’s sister restaurants, Atoboy and Naro, have served as externship sites for students at the Ģ��Ƶ.

The James Beard Awards, held at the Lyric Opera of Chicago, boasted a similar caliber of winners in an evening filled with success.

Hosted by Chefs Nyesha Arrington, Richard Blais, Amanda Freitag and Marcus Samuelsson, it was a sold-out show, with industry professionals gathering for the announcement of the Restaurant and Chef awards.

Chef Michael Rafidi of one-Michelin-starred Albi in Washington, D.C. nabbed the Outstanding Chef award. Arabic for “my heart,” Albi is an homage to Chef Rafidi’s Palestinian roots with coal-fired cuisine coming out of the wood-burning hearth.

In New York, Chef Charlie Mitchell of one-Michelin-starred Clover Hill in Brooklyn (where Culinary Arts graduate Sam Caucci hails as Sous Chef), took home Best Chef for New York State.

Chef Lord Maynard Llera was awarded Best Chef: California for his Filipino restaurant Kuya Lord in Los Angeles. Serving up traditional Filipino fare, Kuya Lord is self-described as an “elevated fast-casual restaurant concept.”

Dakar NOLA, Chef Serigne Mbay’s modern Senegalese tasting menu concept in New Orleans, won Best New Restaurant, and Lula Café, a charming crowd favorite in Chicago by Jason Hammel and Amalea Tshilds, won for Outstanding Hospitality.

It was a week that’s given us a lot to chew on — with a bucket list of eateries around the globe to consume.

Congratulations to all nominees and winners. Until next year.

View the full list of the World’s 50 Best List here.
View the full list of the 2024 James Beard Awards winners here.

Awards and Honors Food News Restaurants

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Culture

Is Online Culinary School For You?

abaker — Fri, 17 May 2024 18:37:08 +0000

Is Online Culinary School For You? abaker Fri, 05/17/2024 - 14:37 July 11, 2024

By Abbe Lewis

Skyler Bouchard is a woman who knows what she wants. The chef, recipe developer and restaurant reviewer has been hustling in the food industry since she was in college. Her latest endeavor? Online culinary school.

As a student at New York University, Skyler spent her time reviewing restaurants on a whim, documenting every meal. She launched the NYU chapter of Spoon University, a student-run digital food media publication, pursued graduate studies in Hong Kong, and interned at huge media companies like Hearst and Entertainment Tonight.

After graduating, Skyler pursued her blog and recipe development full-time, while also freelancing and doing contract work for outlets including Food Network and the Today Show. As a food blogger, she became known in one of the earliest “waves” of food influencers, making a name for herself as @diningwithskyler.

When Skyler reached her late 20s, she decided to further pursue culinary education in order to advance her credibility as a recipe developer. She wanted to learn from professionals, so she enrolled in ICE’s Culinary Arts program in February of 2020.

"I had always wanted to go to culinary school, but the timing unfortunately didn’t work out when I was living in New York," she says. "I actually had always wanted an online program due to my crazy schedule, but at the time, it was unheard of."

Then the COVID-19 pandemic changed her plans. During the pandemic, Skyler and her husband moved out of New York City and settled in Philadelphia, which meant she could no longer attend ICE in person.

Luckily for Skyler, ICE’s online Culinary Arts & Food Operations program launched in 2021, and her new home state of Pennsylvania was on the list of approved states. Realizing she was in a completely different phase of her life — and knowing she wanted to have children in the near future — Skyler audited the program.

"I run my own business and have very crazy work hours, so when ICE introduced the online program it made a lot of sense for me — I loved the flexibility with how I could divvy up weekly hours spent on schoolwork while also working from my own kitchen," she says. "A lot of people who work in structured corporate jobs have a sense of normalcy when it comes to their hours, so something like night school might make sense for them, but when you are running a business and there’s a lot of unpredictable elements, something like an online program is extremely beneficial."

The 900-hour intensive curriculum of the Culinary Arts & Food Operations program took Skyler on a journey through the professional culinary landscape. She practiced fabricating whole chickens, played with flavors to elevate her dishes, baked beautiful desserts and experienced cuisines from across the world — all while getting to share what she made with her husband for dinner each night.

The program Skyler audited is one of three online offerings from ICE. ICE’s online programs include:

ICE’s online programs dive into the techniques, theory, science and art involved in working as a professional in the culinary industry. They also include instruction on key culinary business fundamentals like finance, marketing, management and more.

“ICE’s online programs are a great option for anyone who can’t physically come to campus in New York or Los Angeles for the in-person program,” she says. “There’s the Culinary Arts section and there’s the business, marketing [and] everything else you need to know about this industry sector. They also offer flexibility for those with tight schedules.”

“I had the flexibility to give myself Fridays for school, so I basically worked Monday through Thursday and I worked extra hours to complete my business work, then I took Friday to do my school labs,” Skyler says.

At the time of her audit, the Culinary Arts & Food Operations program had just launched. Skyler was in one of the first classes of students to take the program, and she got to know her classmates and Chef-Instructors well.

“I met some great people,” she says. “It’s like having online pen pals that you’re constantly talking to.”

Skyler says that butchery has proven to be one of the most unexpectedly useful skills she learned while in school.

“I now know how to fabricate chickens and butcher meats,” she says. “I buy them whole and cut my own filets now, and cut my own steaks and save a lot of money that way. I found that to be so valuable.”

She also says learning how to prepare ingredients for the restaurant simulation module was a particularly fascinating part of the program.

“I know it seems kind of crazy that you’re submitting a culinary assignment to a chef who can’t taste them but they have a really good system in place for your submissions,” she says.

Online ICE students are asked to take a video timelapse of themselves cooking during the entire “kitchen lab” process, which includes starting with a clean station prior to cooking. At the end, students submit photos of the final product along with an assignment form that describes the flavor profile of each component on the plate.

Who would Skyler recommend this program to?

"If the online program is your only option and you really want to go to culinary school but you’re nervous to take the plunge, I highly recommend taking the plunge," she says. "When I was considering [the program], I questioned two things that made this decision easier to make: How will I balance this with my schedule [and] is there a feasible solution there, and what do I hope to learn from this program and does the curriculum address that? For me, I found a solution for balancing school work with my work and life and I also found that the curriculum addressed several things I wanted to learn. And I can confidently say after taking this course, I learned so much more than I even could have imagined!

Heard, Chef.

Photo courtesy of Dining with Skyler.

Alumni Social Media Graduation

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New York Times Best Restaurants 2024 Sees ICE Alumni Thriving

abaker — Thu, 04 Apr 2024 18:32:09 +0000

New York Times Best Restaurants 2024 Sees ICE Alumni Thriving abaker Thu, 04/04/2024 - 14:32 April 8, 2024

By Abbe Lewis

New York Times’ restaurant critic Pete Wells just dropped the second installment of his 100 Best Restaurants in New York City.

"I should have seen it coming last year when my editors put the following headline on my attempt to name the city’s greatest places to eat...That '2023' implies doing it again in 2024," Pete Wells, Restaurant Critic for the New York Times, quipped in this year's edition of the list.

Over the last year, Wells revisited the original 100 restaurants to see if they still held up. Twenty-two new restaurants made the cut, including Hillary Sterling's darling Ci Siamo, Carlo Mirachi's two-Michelin-starred Blanca (also at the number two spot) and Trinciti Roti Shop, a Trinidadian and Tobagonian institution a stone's throw from JFK Airport.

Just like last year, this list represents the diversity found in all five boroughs.

"This list is a tour," he says.

ICE alumni can be found leading and in the kitchens of many of the establishments on the list — in fact, 35 of the 100 restaurants serve as externship sites for our current students.

Congratulations to all of the teams supporting the 100 Best Restaurants in New York City. Job well done. Here are some highlights from ICE alumni:

3. Le Bernardin

Orlando Soto, Executive Pastry Chef

Orlando Soto as the alumni speaker at ICE NY's 2023 commencement ceremony.

Eric Ripert and Maguy Le Coze's three-Michelin-starred mainstay remains at number three on the 2024 list. Orlando Soto, a dual diploma graduate of ICE's Pastry & Baking Arts and Restaurant & Culinary Management programs, oversees the pastry kitchen as Executive Pastry Chef. Whimsical confections on the dessert menu include an exotic fruit vacherin with guava sorbet and a Peruvian dark chocolate tart with Tahitian vanilla ice cream.

More Ģ��Ƶ Chef Orlando

41. Misi

Missy Robbins, Chef & Owner

A graduate of the Culinary Arts program, Chef Missy helped the now-shuttered A Voce earn its first Michelin star in 2008; it's no surprise that both her restaurants, Misi and Lilia, gained an immediate following shortly after opening.

"There’s intelligence at work in Missy Robbins’s menu, too," Wells says of the number 41 spot, Misi. "It focuses almost solely on vegetables and pasta, yet the ingredients and seasonings are so appealing you never feel that anything’s missing."

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42. Frenchette
& 58. Le Rock

Michelle Palazzo, Director of Pastry Operations

Michelle Palazzo at Frenchette.

There appears to be no stopping Lee Hanson and Riad Nasr, Co-owners of the wildly successful Frenchette and Le Rock restaurants. Helming the pastry program at both locations is Chef Michelle Palazzo, a 2009 graduate of ICE's Pastry & Baking and Restaurant & Culinary Management programs.

Both restaurants offer bold desserts; you'll find a massive Profiterole served with buckwheat honey fudge at Le Rock, and a stunning Paris-Brest à la pistache (Chef Michelle's claim to fame), at Frenchette.

Michelle Palazzo's Path to Frenchette Bistro and Bakery

48. Gage & Tollner

Sohui Kim, Chef & Partner

A Dual Diploma graduate from ICE's Culinary Arts and Restaurant & Culinary Management degrees, Chef Sohui Kim reopened the glitzy Gage & Tollner with her husband Ben Schneider in 2021 to much-lauded fanfare.

"Now the place has a reputation again, and those who are lured by its oysters and Parker House rolls, fried chicken, crab cakes and baked Alaska are likely to be return customers," Wells says of the restaurant.

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52. Yoon Haeundae Galbi

Bobby Yoon, Owner

After graduating from ICE with dual diplomas in Culinary Arts and Restaurant & Culinary Management, Chef Bobby Yoon went to work at popular New York City restaurants including Danji and O Ya before opening Yoon Haeundae Galbi in 2018. The restaurant pays homage to his grandfather's restaurant Haeundae Somunnan Amso Galbijip in Busan, South Korea, which has been in operation since 1964.

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"It used to be possible to argue in a good-natured way about where to get the best Korean barbecue in K-town," says Wells. "Since Yoon’s short rib appeared, though, it has really been the only answer."

71. Shukette

Ayesha Nurdjaja, Chef & Partner

"Your first impulse as you take in Ayesha Nurdjaja’s menu, which bounds from dips to four or more kinds of bread straight from the oven, from salads and pickles to the table-dominating Fish in a Cage, maybe to ask for one of everything," Wells writes.

Indeed — you'll find it still hard to get a reservation at Shukette, the retro sister of Chef Ayesha's (Culinary Arts, '07) Shuka restaurant that opened in Soho in 2021. Our advice? Get there early, nab a seat at the bar and dive right in.

Alumni Awards and Honors New York City Restaurants

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ICE Launches New Video Series

abaker — Wed, 10 Jan 2024 15:22:53 +0000

ICE Launches New Video Series abaker Wed, 01/10/2024 - 10:22 Now Serving Celebrates The Art of Plating January 10, 2024

By Abbe Lewis

In our newest video series, the Ģ��Ƶ has partnered with leading manufacturer and supplier of award-winning tabletop solutions for the food and beverage industry, Steelite International, to celebrate the many styles of plating.

In a recent article by the New York Times, writer Julia Moskin explores the art of plating's past and seven trending styles that are dominating the current food scene. "The post-plate era of fine dining is in full swing," she states in the article. "Chefs at influential restaurants around the world are sending out food on surfaces like a pink silicone tongue, a bird’s nest, a gilded picture frame and an egg-shaped porcelain pedestal."

In ICE's Culinary Arts, Pastry & Baking Arts and Plant-Based Culinary Arts programs, students are taught the myriad ways of plating — and every Chef-Instructor has their own approach.

"With this dish, I really wanted my customer to be excited to eat it," says Missy Smith-Chapman, Lead Instructor for Plant-Based Culinary Arts and Pastry & Baking Arts for ICE LA, of her composed dish of a vegan olive oil cake, vegan lemon curd, whipped coconut cream and seasonal berries.

"I approach food or plating by ingredients," she says "I chose the olive oil cake because I can choose many flavors that will complement it."

Her plating ethos overall is that of a "controlled chaos."

"I don't like when things are so neat and safe."

Learn the Art of Plated Desserts at ICE

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Recipe: Honey-Red Wine Braised Brisket

abaker — Tue, 05 Dec 2023 20:03:27 +0000

Recipe: Honey-Red Wine Braised Brisket abaker Tue, 12/05/2023 - 15:03 December 11, 2023

By Abbe Lewis

The Festival of Lights is upon us, and we are celebrating with traditional fare including latkes, sufganiyot and the holiday table pièce de résistance, brisket.

Joshua Resnick, Lead Chef & Operations Manager for ICE New York, is no stranger to brisket — he’s done brisket three ways throughout his lifetime.

“The most recent was smoked in my dad's smoker,” he says. “In terms of braised brisket, I started with my mom and dad's recipe, but then I was doing research on different types of Jewish cuisine and came across a Roman-Jewish recipe and I really liked the look of it. I gave it a shot and started to tweak it before ending up where I did.”

Chef Joshua braises his brisket in a mixture of balsamic vinegar, red wine, rosemary, sage, honey and chicken stock.

“I really like this recipe,” he says. “It's familiar in style to classic braises but has a unique flavor from the herbs, vinegar and honey. I think it all plays together nicely in a unique way that works whether it's Passover in the spring or Hanukkah in the winter.”

For first-time brisket-teers, Chef Joshua encourages you to make brisket ahead of time, as cooling it in the juices overnight makes it easier to slice. And don’t forget to trim the fat so you don't end up with a greasy sauce.

“Finally, buy more than you think,” he says. “It makes great leftovers and it'll go quick at the table.”

The recipe below is now a Resnick family staple for the holidays.

“[It] will always hold a place in my heart because it was one of the first solid proteins my daughter really enjoyed,” he says, recalling making it shortly after her first birthday in November of 2021. “She housed it.”

“It made me feel like it was her way of telling me, ‘Don't worry, Dad, you’re doing a good job at this Dad thing.’ I'll never forget that.”

Happy Hanukkah, y’all!

Honey-Red Wine Braised Brisket

Yields: 6-8 Servings

3-4 pounds brisket, trimmed of large pieces of fat
Salt and ground black pepper, to taste
Vegetable or canola oil
1 yellow onion, sliced
6 garlic cloves, sliced
3 tablespoons balsamic vinegar
1 1/2 cup red wine, divided
Sachet of 2 sprigs rosemary and 2 sprigs sage
1/4 cup honey
1-2 cups chicken stock

Preheat oven to 300˚F.
Season the brisket liberally with salt and pepper on all sides.
In a straight-sided pan set over medium-high to high heat, sear the brisket on all sides until golden brown. Set aside and reserve.
Degrease the pan, add in fresh fat and lower the heat. Sweat the onions and garlic until soft.
Deglaze the pan with balsamic vinegar and 1/2 cup of red wine. Scrape the bottom of the pan to remove all the fond, and add the sachet and reduce the liquid by half.
Return the brisket to the pan before adding in the remaining wine and enough stock to come 2/3-3/4 of the way up the side of the brisket. Bring the liquid to a boil.
Cover the pan and place into the oven for 4 to 4 1/2 hours. The brisket should be fork-tender and the liquid should be reduced.
Remove from oven and cool overnight. The next day, remove any hardened fat from the top of the pan. Carefully remove the brisket and slice against the grain into 1/2-inch thick pieces. Rewarm with the sauce and serve.

Related Recipe: DIY Jelly Doughnuts for Hanukkah

Hanukkah Holidays

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Step 1 - Preheat oven to 300˚F; Step 2 - Season the brisket liberally with salt and pepper on all sides; Step 3 - In a straight-sided pan set over medium-high to high heat, sear the brisket on all sides until golden brown. Set aside and reserve; Step 4 - Degrease the pan, add in fresh fat and lower the heat. Sweat the onions and garlic until soft; Step 5 - Deglaze the pan with balsamic vinegar and 1/2 cup of red wine. Scrape the bottom of the pan to remove all the fond, and add the sachet and reduce the liquid by half; Step 6 - Return the brisket to the pan before adding in the remaining wine and enough stock to come 2/3-3/4 of the way up the side of the brisket. Bring the liquid to a boil; Step 7 - Cover the pan and place into the oven for 4 to 4 1/2 hours. The brisket should be fork-tender and the liquid should be reduced; Step 8 - Remove from oven and cool overnight. The next day, remove any hardened fat from the top of the pan; Step 9 - Carefully remove the brisket and slice against the grain into 1/2-inch thick pieces. Rewarm with the sauce and serve;

Recipe: Creamy Circulated Eggnog

abaker — Mon, 04 Dec 2023 19:57:25 +0000

Recipe: Creamy Circulated Eggnog abaker Mon, 12/04/2023 - 14:57 An egg-cellent sipper for the holiday December 4, 2023

By Abbe Lewis

Made with only milk, cream, sugar and eggs (obviously), rich and creamy eggnog is a Yuletide staple. (Alcohol inclusion optional.)

To ensure that the eggs are cooked through but not curdled, Joshua Resnick, Lead Chef & Operations Manager at ICE New York, circulates his eggs.   

“Circulating the eggnog allows the egg yolks to cook perfectly to achieve a smooth, creamy consistency without risking the eggs overcooking,” he says.  

No immersion circulator? No problem. Chef Joshua says you can make your eggnog via the tempering method.

“The egg yolks, sugar and seasoning would be mixed in a bowl using a whisk until combined and the eggs get a pale yellow color — this process is called blanchir,” he says. “While doing that, the liquid gets scaled and then slowly added to the yolk mixture. Once combined, the mixture goes back on the range and gently heated until the eggs thicken the mixture.” (If tempering, just be mindful to not overcook and scramble your eggs.)

Here's how to make this holiday crowd-pleaser at home.

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Creamy Circulated Eggnog

Yields 7-8 cups

900 grams whole milk
300 grams heavy cream
180 grams sugar
180 grams egg yolks (~11-12 yolks)
2 grams grated nutmeg
2 grams ground cloves
2 grams almond extract
4 grams vanilla extract

Preheat an immersion circulator in a water bath to 162˚F (72.2˚C).
Combine all ingredients in a bowl and whisk to thoroughly combine.
Transfer the mixture evenly into two quart-sized mason jars. Close the lids tightly before loosening it a quarter turn.
Cook the eggnog in the water bath for 90 minutes.
Remove the jars from the bath and allow to sit at room temperature for 45 minutes. Run under cold water for 5 minutes before chilling in an ice bath for 10-15 minutes.
Hold in the fridge until ready to use. Should be consumed within a week of cooking.

Related Recipe: Toast the Season with Eggnog's Ancestor

Holidays Drinks Christmas

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Recipes Step 1 - Preheat an immersion circulator in a water bath to 162F (72.2C); Step 2 - Combine all ingredients in a bowl and whisk to thoroughly combine; Step 3 - Transfer the mixture evenly into two quart-sized mason jars. Close the lids tightly before loosening it a quarter turn; Step 4 - Cook the eggnog in the water bath for 90 minutes; Step 5 - Remove the jars from the bath and allow to sit at room temperature for 45 minutes. Run under cold water for 5 minutes before chilling in an ice bath for 10-15 minutes; Step 6 - Hold in the fridge until ready to use. Should be consumed within a week of cooking;

Pumpkin and Ricotta Gnocchi With Brown Butter and Sage Sauce

abaker — Thu, 09 Nov 2023 17:38:01 +0000

Pumpkin and Ricotta Gnocchi With Brown Butter and Sage Sauce abaker Thu, 11/09/2023 - 12:38 November 21, 2023

By Abbe Lewis

Whether you're sipping on your Dunkin' latte, spreading it on toast or setting it on fire, pumpkins and squashes of all kinds are everywhere — we're in the throes of what I like to call "decorative gourd season."

Related: Pumpkin Spice Date Bark Recipe

Culinary Arts Chef-Instructor Chayanin Pornsriniyom is a lover of all things pumpkin (she's the first on campus to partake in pumpkin spice latte season), and this fall, she's whipping up a hearty and comforting bowl of pumpkin gnocchi with a brown butter and sage sauce.

And the "bowl" in question is an adorable sugar pumpkin that's been basted with a maple syrup mixture and then roasted — it's edible.

Oh, my gourd. Here's how to make it at home.

Pumpkin and Ricotta Gnocchi With Brown Butter and Sage Sauce

Serves 4

For the Pumpkin Bowl:

1 2-3 pound sugar pumpkin
10 grams maple syrup
1 gram cinnamon powder
2 grams kosher salt

For the Pumpkin Gnocchi:

2 eggs
6 ounces pumpkin puree
8 ounces whole milk ricotta cheese
4 grams kosher salt
1 gram ground nutmeg
3 ounces grated parmesan cheese, plus extra for garnish
210 grams all-purpose flour
1/4 pound unsalted butter
8 large sage leaves, kept whole
freshly cracked black pepper
salt

For the Pumpkin Bowl:

Preheat the oven to 375˚F.
Cut the top off the pumpkin to create a lid.
In a small bowl, mix the maple syrup, cinnamon powder and salt.
Using a pastry brush, rub the inside of the pumpkin lid and pumpkin bowl with maple syrup mixture.
Roast both top and bottom pumpkin in the oven for 30 mins until golden brown and cooked through.

For the Pumpkin Gnocchi and Assembly:

Bring a large pot of salted water to a boil.
In a mixing bowl, beat the eggs. Whisk in the pumpkin puree, ricotta cheese, salt and nutmeg until smooth. Then, whisk in the grated parmesan.
Add the flour to the bowl. Use a wooden spoon to incorporate it. (Do not overmix or it will become tough.)
Transfer the dough to a floured surface. Cut it in half. Gently roll each half of the dough into a long rope, adding a little more flour as needed. Cut the ropes into 1/2- to 1-inch pieces, then shape them on a gnocchi board lightly dusted with flour to prevent sticking and set aside.
For the brown butter sauce, add the butter to a 12-inch skillet over medium heat. Allow it to melt and start to brown. Reduce the heat to medium-low then add the sage leaves and fry them until crispy; remove from pan and set aside.
Transfer the gnocchi to the pot of salted boiling water. Cook for about 2-3 minutes, or until they float to the top, then transfer the gnocchi directly to the sage brown butter sauce, allowing some of the water to drip over as well. Gently toss to coat until the sauce clings to the gnocchi. Let the gnocchi sear up for about 3 minutes. Add grated parmesan cheese and season with salt to taste.
Plate the gnocchi into the pumpkin bowl with all of the sauce spooned over top. Garnish with a generous sprinkling of grated parmesan, fried sage and freshly cracked black pepper.

Fall Pasta Recipe

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Recipes For the Pumpkin Bowl;
Step 1 - Preheat the oven to 375˚F; Step 2 - Cut the top off the pumpkin to create a lid; Step 3 - In a small bowl, mix the maple syrup, cinnamon powder and salt; Step 4 - Using a pastry brush, rub the inside of the pumpkin lid and pumpkin bowl with maple syrup mixture; Step 5 - Roast both top and bottom pumpkin in the oven for 30 mins until golden brown and cooked through; For the Pumpkin Gnocchi and Assembly;
Step 1 - Bring a large pot of salted water to a boil; Step 2 - In a mixing bowl, beat the eggs. Whisk in the pumpkin puree, ricotta cheese, salt and nutmeg until smooth. Then, whisk in the grated parmesan; Step 3 - Add the flour to the bowl. Use a wooden spoon to incorporate it. (Do not overmix or it will become tough.); Step 4 - Transfer the dough to a floured surface. Cut it in half. Gently roll each half of the dough into a long rope, adding a little more flour as needed. Cut the ropes into 1/2- to 1-inch pieces, then shape them on a gnocchi board lightly dusted with flour to prevent sticking and set aside; Step 5 - For the brown butter sauce, add the butter to a 12-inch skillet over medium heat. Allow it to melt and start to brown. Reduce the heat to medium-low then add the sage leaves and fry them until crispy, remove from pan and set aside; Step 6 - Transfer the gnocchi to the pot of salted boiling water. Cook for about 2-3 minutes, or until they float to the top, then transfer the gnocchi directly to the sage brown butter sauce, allowing some of the water to drip over as well; Step 7 - Gently toss to coat until the sauce clings to the gnocchi. Let the gnocchi sear up for about 3 minutes. Add grated parmesan cheese and season with salt to taste; Step 8 - Plate the gnocchi into the pumpkin bowl with all of the sauce spooned over top. Garnish with a generous sprinkling of grated parmesan, fried sage and freshly cracked black pepper;

The Best Thing ICE Chef-Instructors Ate This Summer

abaker — Wed, 04 Oct 2023 14:15:13 +0000

The Best Thing ICE Chef-Instructors Ate This Summer abaker Wed, 10/04/2023 - 10:15 October 5, 2023

By Abbe Lewis

With COVID-19 seemingly behind us (friendly reminder: it isn’t), ICE faculty and staff took the summer season by storm, both dining out locally in New York City and Los Angeles, as well as dining out afar in various restaurants across the globe.

Personally, I traveled to Europe, something I haven’t done since 2018, and while I ate well over the 10 days I was away, two of the most memorable meals were sampling several tapas in several markets in Madrid, as well as indulging in the tasting menu at La Dame de Pic in Paris. (Bucket list badge unlocked.)

As we are a culinary school and eat our fair share of meals, it can be difficult to pinpoint which dishes stand above the rest.

Here are the best meals ICE Chef-Instructors ate this summer.

E-San Sausage
Bangkok

“I went home this summer and I was all about the street food. The most iconic street food of Bangkok has to be E-San sausage, sour pork sausage, [and] the best way to enjoy this is to have a little bit of everything you see on the plate in one big bite.” — Chayanin Pornsriniyom, Plant-Based Culinary Arts

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Truffled Steak Tartare
Lisbon

“The best thing I ate was during my trip to Portugal — not just for the food, but the gorgeous Rocco restaurant. One dish that stood out was a truffled steak tartare.” — Hervé Malivert, Culinary Arts

Lomo Saltado
Lima

“During this summer I visited Lima, Peru, and went to one of my favorite spots: Taberna Isolina. Great place with a home-like ambiance where they serve homemade favorites, and I have to say their lomo saltado was to die for — definitely one of the best ones in the city. It is even better when washed down with a classic Pisco sour, very solid as well. This place is a must if you want a traditional, home-like food. It has its place in the Latin America’s 50 Best, well-earned.” — Ozmar Heredia, Culinary Arts

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A post shared by The Diplomat Tavern (@thediplomattavern)

Baba Ganoush
Los Angeles

“I recently ate at The Diplomat Tavern in Monrovia. The baba ganoush was fantastic! Smoky and smooth — every bite you could taste a different ingredient. It was very memorable and I am already craving it again. It came served with some warm, soft pita, which was also very good. The falafel was also amazing, but I would definitely go back just for the baba ganoush!” — Stephen Chavez, Plant-Based Culinary Arts

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Blue Prawn Tartare
Chicago

"The best thing I ate this summer was the blue prawn tartare at Esme in Chicago. It has a sunflower custard, caviar and the most amazing prawn tartare wrapped in a Hoja Santa leaf. It’s basically one bite, but somehow it changes flavor as you eat it the way Chef Jenner Tomaska has layered the dish. It’s like an everlasting gobstopper of summer. — Shawn Matijevich, Culinary Arts & Food Operations

Hear More from ICE Chefs: Chef-Instructors' Recommended Cookbooks

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Abbe Lewis

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The Benjamin Hollywood

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Sirena at The Georgian Hotel

Burgette

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Top Culinary Industry Award Shows Name the Best of 2024

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New York Times Best Restaurants 2024 Sees ICE Alumni Thriving

3. Le Bernardin

Orlando Soto, Executive Pastry Chef

41. Misi

Missy Robbins, Chef & Owner

42. Frenchette & 58. Le Rock

Michelle Palazzo, Director of Pastry Operations

48. Gage & Tollner

Sohui Kim, Chef & Partner

52. Yoon Haeundae Galbi

Bobby Yoon, Owner

71. Shukette

Ayesha Nurdjaja, Chef & Partner

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ICE Launches New Video Series

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Recipe: Honey-Red Wine Braised Brisket

Honey-Red Wine Braised Brisket

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Recipe: Creamy Circulated Eggnog

Creamy Circulated Eggnog

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Pumpkin and Ricotta Gnocchi With Brown Butter and Sage Sauce

Pumpkin and Ricotta Gnocchi With Brown Butter and Sage Sauce

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The Best Thing ICE Chef-Instructors Ate This Summer

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42. Frenchette
& 58. Le Rock