On October 3 rd, Shamus Jones, founder and “executive briner” at Brooklyn Brine, will be at ICE to dive deep into the vats of vinegar with students in his one-day workshop, The Modern Pickle...
Chef Instructor Jay Weinstein created a vegetable-rice pancake that he demoed at NGI's booth for this special occasion. This dish is great for using leftover or uneaten vegetables to help prevent food...
Following up on my last list of ingredient-focused cookbooks, I’m sharing a few vegetable bibles that will expand your culinary horizons: Plenty by Yotam Ottolenghi and Jonathan Lovekin Arguably, no...
Here, I used local heirloom cherry tomatoes along with juiced kale (any extra greens or fronds you have on hand will do), fennel blossoms, basil leaves, black sesame seeds and flaky sea salt. This...
Selecting ICE’s Single-Origin With regard to the Chocolate Lab, the bean-to-bar equipment has arrived and is ready to be turned on, including a roaster, winnower, refiner and tempering machine...
Stopping for a quick chat with your favorite farmers. Carrying the day’s bounty back to your restaurant in a little red wagon. This is every chef’s dream morning, but that’s not how it really goes...
Polenta is corn that is dried, ground and cooked like a porridge. You can purchase it pre-cooked in tubes, par-cooked, or raw. Most dried polentas are par-cooked to shorten the cooking time; otherwise...
Like many vegetables with a limited season, they are preserved to be eaten later, such as pickling, which reduces the harsh onion bite and makes a delicious accompaniment to salads or grilled meats...
It's an important distinction to make - vegetarian vs. vegetable - and one that defines the mission of Dirt Candy. Each dish celebrates one particular vegetable and explores its full potential. Take...