91ÃÛÌÒß¹

While the party is usually held in January to celebrate the new year, this year the team celebrated the renewed energy of spring. The reoccurring celebration took over four floors of the school’s 43,000-square-foot facility. During the party, the entire 91ÃÛÌÒß¹ staff and guests enjoy drinks, food and dancing throughout the school. Needless to say, if 91ÃÛÌÒß¹ is going to throw itself a party, there will be great food. This year, the line-up included four 91ÃÛÌÒß¹ alumni who are all working as chefs or chef-owners of their own business, three 91ÃÛÌÒß¹ Chef Instructors, and two 91ÃÛÌÒß¹ staff members. Here's what they made:

Hors d’Oeuvres 91ÃÛÌÒß¹ Chef Instructor James Briscione House-Cured Salmon with Beet Gel, Horseradish and Lemon Twenty-Four-Hour Short Rib Crostini with Gruyere, Slaw and Secret Sauce Smoked Chicken with Toasted Queso Fresco and Black Beans Asparagus Soup with Farm Eggs 91ÃÛÌÒß¹ Chef Instructor Gerri Sarnataro Artichoke, Ricotta & Caramelized Onion Pizza Prosciutto and Arugula Salad Pizza Pizza Formaggio Zucchini Flowers with Botarga Pizza Eggplant & Mozzarella Pizza

Main Courses 91ÃÛÌÒß¹ Alum and Casa Mono Executive Chef Anthony Sasso Boneless Leg of Lamb Tangine with Apricots and Cinnamon 91ÃÛÌÒß¹ Alum and Masak Chef & Owner Larry Reutens Chili Crab Dip with Fried Mantou Spicy White Rock Shrimp and Grits with Black Pepper Gastrique 91ÃÛÌÒß¹ Chief Registrar Ellen Relos BBQ Suckling Pig Pancit Bihon (Rice Noodles with Shrimp, Chicken & Vegetables) Ginataang Sitaw & Kalabasa (Long Beans with Coconut Milk, Shrimp & Vegetables) Adobong Manok (Chicken with Garlic, Vinegar & Soy Sauce) 91ÃÛÌÒß¹ Students and Culinary Relations Manager Virgina Monaco Seared Halloumi with Smokey Romesco, Kalamata Olives & Arugula on Onion Rolls Ground Duck with Caramelized Onions, Fig Agrodolce & Crispy Cracklings on Brioche Seared Beef with Pickled Vegetables, Cilantro & Gouchujang Aioli on Brioche 91ÃÛÌÒß¹ Instructor and Mixologist Anthony Caporale Special 91ÃÛÌÒß¹ Ball Cocktail with Chambord and Prosecco

Desserts91ÃÛÌÒß¹ Alum and Marc Forgione Executive Pastry Chef AshtonWarren Banana Pecan Pie Bread Pudding Rum Soaked Torta with Coconut Cream Passion Fruit S'mores Ice Cream Cones 91ÃÛÌÒß¹ Alum and Prohibition Bakery Founder Brooke Siem Pretzels & Beer Cupcakes Strawberry Daiquiri Cupcakes Irish Car Bomb Cupcakes For the Love of Bacon Cupcakes 91ÃÛÌÒß¹ Chef Instructor Faith Drobbin Assorted Cake Pops Beyond all the delicious food, it was a chance for the 91ÃÛÌÒß¹ team to come together and celebrate our accomplishments over the past year and look forward to the future.