DLG Holiday Party 2019

We held our annual holiday party at the Institute of Culinary Education (aka ICE, but not to be confused with the other ICE) in downtown Manhattan again this year, and the results were as fun and delicious as always. As before, we chose a seasonal menu and divided up into groups to work at three different food stations to make the appetizer, main dish, and dessert. Although a few of us were skeptical to begin with (ahem, Alexis on the far right), enabled by the pink champagne, we quickly become experts in our chosen specialty, (see Alexis presenting the cooked fish and Tommy inspecting the group’s efforts,) resulting in a memorable meal. We are truly talented cooks. Okay, we also had some (very) valuable help from Chef Phil Hering and his skilled team. Happy holidays, everyone!

Birthdays, Presents, and Parties!

This week was a whirlwind at the firm. We celebrated four December birthdays (happy birthday to Briana, Ashley, Gaby, and Adrianna!), exchanged gifts with our “Secret Holiday Friends,” and held our annual DLG Holiday Party at the Institute of Culinary Education where we made some delicious herb and cheese raviolis, New York strip steak with twice-fried frites and charred broccoli, and a lovely pumpkin tart with a ginger cookie crumb crust and caramel whipped cream. (Okay, we had a few drinks too.) It was a lot of activity but totally worth it. Now we just need a nap. And an eggnog.

May Your Holidays Be Filled with Delicious Food and Good Company!

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!