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!