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What better way to spend a hot summer day than getting sprinkled with ice as a chain saw carves away at it? I had that distinct pleasure a couple of weeks ago, when I joined Chef Dave Coolidge for a lesson in ice sculpting at The Essex, Vermont's Culinary Resort & Spa.
Not that he let me handle the heavy machinery. Instead, I helped scrape some ice into a giant trout sculpture, which took an honored place at Butler's brunch that Sunday.
Chef Coolidge shared with me that many of his frozen artworks end their lives when he and his kitchen staff use them for target practice. Guess this one was like shooting fish...
More by Alice Levitt
About The Author
Alice Levitt
Bio:
AAN award-winning food writer Alice Levitt is a fan of the exotic, the excellent and automats. She wrote for Seven Days 2007-2015.
AAN award-winning food writer Alice Levitt is a fan of the exotic, the excellent and automats. She wrote for Seven Days 2007-2015.
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