The International Culinary Center Launches New Fifth Floor Event Space
NEW YORK, NY - APRIL 07: A view of the Smoked trout, mustard sauce, Radishes hors d'oeuvres, the Cognac cured cod, Celery-pear salad, mushroom remoulade hors d'oeuvres, the Smoked salmon, American caviar, Dill-sour cream, potato cake hors d'oeuvres and the Cauliflower soup, Coconut, Curry hors d'oeuvres at the launch of the new fifth floor event space at The International Culinary Center on April 7, 2011 in New York City. (Photo by Neilson Barnard/Getty Images for International Culinary Center Catering & Events)
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