Dishing It Back 2020

Random Drawing: A chance to win a $100 gift certificate to a local restaurant!

In this year’s Hall of Fame, we are introducing a new feature called Dishing It Back (DIB) that will run for six weeks, Monday, October 12 – Friday, November 20. The challenges of the pandemic have taken a toll on local businesses, especially in the food services sector. Dishing It Back is a fun, interactive way to build excitement for the Hall of Fame, while also showcasing the culinary “chops" of local chefs and supporting the 18 restaurants who have helped the GCC Foundation’s Hall of Fame in the past.

Here’s how it works:

· The GCC Foundation will purchase a $100 gift certificate from all 18 participating chef’s restaurants.

· Local chefs will showcase a signature dish for home cooks to recreate in their own kitchens.

· The Dishing It Back page will feature photos of participating chefs displaying their dish, along with an easy-to-follow      recipe for home cooks to replicate.

· Interested community participants will complete the community participation form (click to download),              prepare the dish, take a picture of it, and send it to Kentha Heng at kheng@gwcc.commnet.edu.

· This makes them eligible for a random drawing for a gift certificate, which will take place the week of Monday,                November 23.

· One name will be drawn from all entries submitted in each chef’s category. Each lucky winner will receive a $100 gift    certificate to that restaurant.

· Lucky winners will be contacted about how to redeem their $100 gift certificate. Their names also will be announced      in a video on this page.

In addition to thanking the chefs, restaurants and businesses that have supported the GCC Foundation, Dishing It Back will also increase awareness of local food service establishments and encourage the public to patronize them. Please join us for the Hall of Fame and Dishing It Back, a delicious, fun-filled new culinary adventure!

To make this whole program special, our dear friend, Executive Chef Arturo Franco-Camacho has volunteered to work with Dishing It Back Co-Chair Dave McCoart to produce a video as a launch to this program.

Recipes

Shell & Bones Oyster Bar and Grill: Chocolate Banana Terrine click here for recipe

Executive Chef Arturo Franco-Camacho

Goodfellas Restaurant: Meatball Salad click here for recipe

Executive Owner Gennaro Iannaccone

Madison Beach Hotel: Butternut Bisque click here for recipe

Chef Frank Connors

Anaya Sushi & Ramen: KFC (Katsu Fried Chicken) Bao Steamed Bun click here for recipe

Chef and Owner Soraya Kaoroptham

Bin 100 Restaurant: Shrimp and Scallop Creamy Lobster Sauce click here for recipe

Owner Elena Fusco

Basta Trattoria: Crème Brûlée click here for recipe 

Owner Nino Ribeiro

Café Vincenzo of GCC: Dill-Dijon Chicken click here for recipe 

Christopher Gentile, GCC Professor and Coordinator of Culinary Arts and Professional Baker Programs

Consiglio's Restaurant: Cavatelli & Meatballs click here for recipe 

Owner Trish Perrotti

Olea Restaurant: Warm Vichyssoise with Shrimp and Ham click here for recipe 

Executive Chef & Owner Manuel Romero

Union League Café: Soft Boiled Eggs Florentine click here for recipe

Executive Chef Guillaume Traversaz

Ristorante Luce: Shrimp & Scallop Speck click here for recipe

Co-owner Paul Iannaccone

Soul de Cuba Café: Salmon en Mojo y Miel click here for recipe

Founder Jesus Puerto

Rosso Vino: Broccoli Rabe & Sausage click here for recipe

Chef Joe Flores

Olives & Oil: Shrimp Scampi click here for recipe

Chef John Brennan

York Street Noodle House: Spicy Shrimp Coconut Curry Noodle Soup click here for recipe

Chef & Owner Soraya Kaoroptham

J Restaurant | Bar: Spicy Lobster Pomodoro click here for recipe

Owner Jordan Dikegoros

Brazi’s Italian Restaurant: Ricotta Cheesecake click here for recipe

Owner and Manager Valerio Capobianco

ZINC: Creamy Herb Pasta click here for recipe

Chef Alex Blifford

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Email: gw-foundation@gatewayct.edu

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

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