New Year’s Eve Celebration at the James Beard House

Break out the champagne and ring in the New Year with good cheer and incredible food at the annual James Beard New Year’s Eve Celebration dinner! This year, ICC was given the honor to host and our very own Chef Marc Bauer, Senior Director of Culinary & Pastry, has planned an exquisite menu for the evening. Inspired by his hometown of Alsace, Chef Marc and the students from ICC will prepare a 5-course dinner, with wine pairings, that will bring French culinary traditions to the Beard House for a festive end-of-year feast!

Several kinds of cheese donated graciously by Murray’s Cheese will be highlighted throughout the meal including 3lbs of gorgonzola dulce, 1 lb of clothbound cheddar, 4 lbs of Parmigiano-Reggiano, 2 lbs of Aged Fontina, 2 lbs of Taleggio, 2 lbs of mozzarella, 3 lbs of aged manchego,  2 lbs of aged goat cheese, and more! Check them out at

Each course will be paired perfectly with a unique wine, listed below for reference. The dinner will begin promptly at 9 pm on Sunday, December 31st. Reserve your spot while tickets are still available! Click here to learn more.

Hors d’Oeuvre

The menu for the evening will consist of the following culinary creations developed by Chef Marc Bauer, Senior Director of Culinary and Pastry Arts as well as Chef José Menéndez, Lead Culinary Chef-Instructor. The chefs will be accompanied by tenacious student volunteers enrolled in ICC’s Culinary and Pastry Arts programs.

Blue Point Oysters with Mignonette

Red Beet Cornets with Gorgonzola Cremificato

Pork Rillettes Croutons with Cornichons

Roasted Butternut Squash with Cellars at Jasper Hill Cabot Clothbound Cheddar


Endive, Dill, and Candy Cane Beet Salad with Housemade Skuna Bay Craft Raised Salmon Lox
Paired with Robert Mondavi Oakville Fumé Blanc 2013

Skuna Bay Craft Raised Salmon en Croute with Asparagus Custard and Shiitake Mushroom Mousseline
Paired with Lioco Estero Chardonnay 2015

Cheshire Pork Osso Buco with Curry, Foie Gras Ravioli, and Spinach
Paired with Rodney Strong Reserve Cabernet Sauvignon 2014

Sainte-Maure Goat Cheese–Aged Manchego Gratiné with Spanish Membrillo and Frisée
Paired with  Poggio Argentato Fattoira Le Pupille 2015

Dark Chocolate Parfait with Liquid Gianduja and Raspberries
Paired with Ruffino Moscato d’Asti

Midnight Champagne Toast
Champagne Lecomte Pere et Fils Brut Tradition




For more information on ICC’s Senior Director of Culinary and Pastry Arts, Chef Marc Bauer, click here. 





A big thank you to the following sponsors for helping make the evening possible!

Demo Event for the Release of Master Chefs of France: The Cookbook

Master Chefs of France: The Cookbook is the new standard for all modern French cookery. It is the first cookbook produced by the MCF. This authoritative book features recipes by 77 of the 80 member chefs of the prestigious Maîtres Cuisiniers de France North American chapter (MCF-USA/Canada).  Some of these chefs you will have seen on TV; some have won multiple awards at prestigious Culinary Recognition Events, and some will not be known to you yet.  Regardless, it will be a treasured volume in every cooking library.

Each recipe is beautifully photographed by the world-famous Battman, and presented in striking color with an 8.75” x 12” hardcover landscape format. Curated by MCF-USA/Canada President Jean-Louis Dumonet, and under the passionate direction of Karen Dumonet, this exciting collection of savory dishes, 154 in all, is equally tempting to both palate and eye.  Foreword and Preface messages are provided by two giants of the French culinary tradition, Paul Bocuse, and Jacques Pepin.

The chefs live and work in 21 States in the US, in Canada, Grand Cayman, and St. Lucia. You will have seen some of them on TV; some have won multiple awards at prestigious Culinary Recognition Events, and some will not be known to you yet. With only 500 Chefs worldwide in the global organization, you will enjoy their vibrant and creative vibe.  Aside from our Dean of Special Programs, Jacques Pepin, the cookbook also features recipes from two of ICC’s own Master Chefs, Chef Marc Bauer and Chef Hervé Malivert.

Maîtres Cuisiniers de France is the most envied title that chefs aspire to have, but not everyone can become a Maître Cuisinier. The worldwide Association of Maîtres Cuisiniers de France was founded in 1951 and is the first savory culinary organization worldwide.  Its motto is to preserve and spread the French culinary arts, encourage training in cuisine, and assist professional development.”

 “The know-how and wisdom of the MCF members is a conduit to the past and a passport to the future to ensure the posterity of the French unique culinary and cultural heritage. Close to 80 MCF from all over North America have contributed their recipes to this unique and beautiful cookbook, many of them personal friends. I am looking forward to cooking from this book with friends and family while sharing a glass of wine and many of the memories and stories attached to these recipes.”   – Jacques Pépin, ICC Dean of Special Programs

The book is available for purchase now on Amazon and  autographed copies [by the photographer] are available at



To celebrate the release of Master Chefs of France: The Cookbook, the International Culinary Center will be holding an exclusive demonstration and book signing with Chef Marc Bauer and Chef Hervé Malivert on Thursday, October 5 from 3:30 pm to 5 pm at the school’s New York City location. Within the 90-minute event, the two French Master Chefs will be demonstrating their personal recipes from the cookbook and will be enlightening the audience on their inspirations behind the dishes through a spirited Q&A session. Cookbooks will be available for purchase during the event and Chefs Marc and Hervé will be signing copies on-site. We hope to see you there!