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.
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
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.
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
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
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
Butternut squash soup with maple Crème Fraiche, blue cheese and cranberries. Paired with semi-sweet Hard Cider
Blue Plate Diner, Middletown, Rhode Island
Chicken pot pie. Paired with dry Hard Cider.
Becky’s Diner, Portland, Maine
Classic warm Indian Pudding with fresh whipped cream.
Maine Diner, Wells, Maine
A Warm Cauliflower Soup
Classic Fillet of Beef Wellington
With Béarnaise Sauce
French style Mashed Potatoes and Green Beans
English Trifle with Gingerbread
Dan Brelsford, professional Italian chef and Full-time Fireman, was featured on the Food Network series Chopped in an episode called "Fire it Up", which featured firefighter chefs and cooks. Chef Dan discuss the
dishes that won him Chopped Champion. $65 per person