2019 Chefs of Our Kitchen (C.O.O.K.) Series

Gateway Community College Foundation’s innovative culinary series supports scholarships for deserving students.

The annual C.O.O.K. Series features five fabulous culinary events with demonstrations by the region’s finest chefs, serving up a wide range of gastronomical delight. For more information click here

 
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JUNE 5

Francesco d'Amuri, Head Chef and Owner of L'ORCIO in New Haven, and his wife Alison De Renzi will discuss their Italian heritage and demonstrate a few classic Italian dishes from his award-winning restaurant.

$65 per person

 
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SEPTEMBER 18

Rinku Bhattacharya, Chef and Author of Instant Indian: Classic Foods from Every Region of India Made Easy in the Instant Pot. Chef Rinku will demonstrate some wonderful recipes from her book using this popular new kitchen appliance.

$65 per person

 

Appetizer: Beetroot Rasam - a colorful lentil based soup. 

Entrée: Cozy Butter Chicken served with Parsee Brown Rice, Caramelized Onions and cooling Cucumber Yogurt Raita. 

Dessert: Poached Fresh Apricots with Whipped Cream. 

 

October 23

Ryan Durant, Owner and Executive Chef of ASSAGGIO in Branford, and competitor for the title of "Sexiest Chef Alive" from People Magazine/Food Network. Ryan will show and prepare some of his favorite dishes from his restaurant.

$65 per person

Appetizer: Gnudi

Large Italian style dumpling simmered in a rich broth and topped with Fried Sage Leaves, Crispy Prosciutto and Shaved Parmigiana Cheese. Gnudi (pronounced "nu-dee") is a type of gnocchi made from ricotta cheese and a little bit of flour. The result is a dumpling that some describe as "nude" ravioli, or filling without the pasta — that is to say, light, fluffy, and creamy.

WINE:  Romorantin……Gazon Cour Cheverny, Loire Valley France

 

Entrée: Rustic Pork Osso Bucco

Braised Pork Shank in a Rich Sauce served over Vegetable Risotto

WINE:  Cabernet Franc….. Bernard Baudry, Chinon France

 

Dessert: Beignets with Warm Bourbon Apples

After Dinner Drink:  Litchfield Cinnamon Bourbon with Cider and Lemon

 

Note: Gnudi and Risotto will be available vegetarian

 
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November 13

Mike Urban is an award-winning food and travel writer, a freelance book editor and packager, and the author of The New England Diner Cookbook, one of four books he has written on New England cuisine.  Mike’s Lobster Shacks: A Road-Trip Guide to New England’s Best Lobster Joints, won a Lowell Thomas Travel Journalism Award, and Publishers Weekly magazine named the book a Top-Ten Nonfiction Summer Read. He is a frequent contributor to Yankee magazine’s digital platforms, writing about seafood shacks, diners, hot dog stands, and more. He lives with his wife in Old Saybrook, Connecticut. $65 per person

 

Appetizer

Butternut squash soup with maple Crème Fraiche, blue cheese and cranberries. Paired with semi-sweet Hard Cider

Blue Plate Diner, Middletown, Rhode Island

 

Entrée

Chicken pot pie. Paired with dry Hard Cider.

Becky’s Diner, Portland, Maine

 

Dessert

Classic warm Indian Pudding with fresh whipped cream.

Maine Diner, Wells, Maine

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DECEMBER 11

Appetizer

An Elegant Cauliflower Soup

A naturally creamy snowy white soup garnished with roasted cauliflower, finished off with a vibrant green chive oil

 

Entrée

Classic Fillet of Beef Wellington with Béarnaise Sauce

Seared tenderloin of beef coated in finely chopped mushrooms and wrapped in a pastry crust served with French style Mashed potatoes and green beans

 

Dessert

English Trifle with Gingerbread

Sherry-soaked cake layered with custard, fruit and whipped cream

Dan Brelsford, professional chef and Full-time Firefighter featured on Food Network series Chopped series in an episode called "Fire it Up", which featured firefighter chefs. Chef Dan will discuss the dishes that earned him the title of Chopped Champion. 

$65 per person

© 2018 Gateway Community College Foundation 

20 Church Street, New Haven, CT 06510

Phone (203) 285-2617   Fax (203) 285-2619

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