Snackshot of the Day: Enselada de Tomate y Sandia at ICC Launch of Spanish Culinary Arts
Recipe of the day
The Daily Meal's editors, contributors, and readers dig into some pretty great restaurants, festivals, and meals. There's not always enough time to give a full review of a restaurant or describe in depth why a place, its food, and the people who prepare it are noteworthy, so Snackshot of the Day does what photographs do best, rely on the image to do most of the talking. Today's Snackshot is of the Ensalada de Tomate y Sandia con Queso de Cabra at the launch party of the Spanish Culinary Arts program at The International Culinary Center in New York City, which its founder and CEO Dorothy Cann Hamilton called the school's latest effort at "staying relevant and authentic in the food world."
The pictured tomato and watermelon salad with goat cheese and Pedro Ximénez was the first course of a lunch hosted yesterday by acclaimed chef José Andrés, the ICC's new dean of Spanish Studies, who said he was humbled to join André Soltner, Jacques Pépin, Alain Sailhac, and Jacques Torres as a dean at the school. "I am hoping this is going to be the place where we will be building a bridge from Spain to America one cook at a time, one farmer at a time." Andrés also singled out The Daily Meal's own editorial director Colman Andrews, who is working with him on developing the program's curriculum.
Read more about The Daily Meal's Snackshot feature. To submit a photo, email jbruce[at]thedailymeal.com, subject: "Snackshots."
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