ICE Alumni Featured at James Beard Foundation’s Chefs & Champagne

Every year, the celebrates summer with a party in the Hamptons.

The annual celebration features champagne, wine from , beers and culinary offerings from a group of over 30 talented top chefs. This year three were on a select list of chefs preparing food for the event. (Culinary ’95) of prepared Italian-Style Lobster Rolls with Fennel and Sea Salt Potato Chips and (Culinary ’96) of also prepared a lobster dish — Barnegat Light Lobster with Lemon Ricotta and Micro-Sorrel.

On the pastry side, (Pastry ’06) of and prepared Lemon Meringue Pie with Disco Blueberries. Other star chefs included of , of , of , of and , of , of , of and , of and member . It was an incredible menu from an outstanding roster of chefs. The event also honors an outstanding figure in the food world and this year’s honoree, , has certainly made his mark on the food world. Lagasse is the chef or owner of 12 restaurants and has written 15 books.

The famed chef was honored for his contribution to the food world as well as his dedication to education in the . The event is also a chance to award a student the chance to pursue a career in the food industry through the Christian Wölffer Scholarship for wine and food studies. The winner was announced at the event and will go on to pursue culinary education on the road to a long and successful — just one of the many ways the James Beard Foundation gives back to the next generation of chefs.

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