A volunteer from the Institute of Culinary Education helps plate a course of hickory-smoked diver scallops with Juliette tomato and mâche salad, goat cheese, and jalapeño ranch dressing during Joanne Bondy's Beard House dinner. To view more images from the evening, click here.
Interested in volunteering? Click here to read about our volunteer opportunities and download an application.
(Photo by Tom Kirkman)
A volunteer from the Institute of Culinary Education helps plate a course of hickory-smoked diver scallops with Juliette tomato and mâche salad, goat cheese, and jalapeño ranch dressing during Joanne Bondy's Beard House dinner. To view more images from the evening, click here.
Interested in volunteering? Click here to read about our volunteer opportunities and download an application.
(Photo by Tom Kirkman)
