The Great Chefs Series is in full swing and for the second installment on Oct. 15, WCC hosted the talents of Albert DeAngelis, executive chef of the Z Hospitality Group, managing restaurants such as Mediterraneo in White Plains.
The Great Chefs event is a series of charity dinners hosted by the WCC Foundation in WCC’s own culinary dining room. With four different dinners throughout the month of October, each dinner comes with a different guest chef with their own unique recipes and style. The guest chefs are assisted by students of WCC’s own Culinary Arts and Hospitality Management programs.
Attendance to the Great Chefs dinners will cost $150 with 100 percent of the proceeds going to Foundation scholarships including the “Great Chefs Scholarship” for exceptional students of the Culinary program. It was good food for a good cause as attendees are not only making charitable donations for the Foundation Scholarship fund, but also giving to the on-campus food pantry which just last year alone provided food for over 1,000 students.
The featured menu of this particular Great Chefs event were mediterranean inspired seafood dishes, served along with wines provided by Midway Wine and Liquors and Wine Express. The meal consisted of several courses beginning with two cooking demonstrations by Chef DeAngelis. On a stove top display, the chef gave a demo for two shellfish dishes. The first of which being manila clams with green Harissa followed by mussels in a red curry cream.
After the demonstration, the main meal began. The first course was jumbo shrimp on a spicy chickpea salad all served atop a lemon vinaigrette. Next came the main course: wild west coast halibut in a verjus served with french lentils, red quinoa, and porcini mushrooms. “Verjus is actually the juice of unripened grapes so it has a vinegar like taste to it. It cuts through the fish very nicely,” said Chef DeAngelis when describing the recipe. The meal ended with desert, of course, which was a piece of chocolate cake served with ice cream.
For anyone interested in attending the next great chefs event, it will be taking place on Monday, Oct. 29, and will feature Chef Jan Michael Anastacio of Fin & Brew. For more information about the Great Chefs series visit http://www.sunywcc.edu/about/foundation/foundation-special-events/greatchefs/.