Celebrity Chef Series at BCAE (Boston Center for Adult Education)

Hi guys! I know I've been MIA since Tokyo, but there are many, many more chef interviews, food/booze coverage and photos, and interviews to come very soon!  

In the meantime, check this out:

Celebrity Chef Classes

The Boston Center for Adult Education Announces New Lineup of Celebrity Chef Instructors

WHAT:            This May and June 2016, the Boston Center for Adult Education (BCAE) is once again offering Bostonians an exclusive opportunity to mingle and cook with some of the area’s top chefs as part of its ongoing celebrity chefs cooking series. Students will learn the craft of cooking in hands-on classes taught by local celebrity chefs including:

Dan Bazzinotti from Bisq Restaurant

Carl Dooley from The Table

Brendan Pelley from Pelekasis at Wink & Nod

 Mike Lombardi and Kevin O’Donnell of SRV

Alex Falconer of Josephine

                                         Josh Lewin from Juliet

All of the chefs will emerge from their renowned kitchens and into the BCAE’s state-of-the-art kitchen facilities for a one session interactive cooking class. Under the guidance of these top chefs, students will learn how to create the perfect dishes for all their spring get-togethers! These delicious classes will leave everyone wanting more.

Reserve seats now; space is limited! To register, or for more information please visitwww.bcae.org

WHERE:         Boston Center for Adult Education, 122 Arlington Street, Boston, MA 02116.

WHEN:            May-June 2016

COST:              $70 for Non-Members, $60 Members, and $15 material cost

RSVP:             Registration is necessary. Please visit www.bcae.org or call the Boston Center for Adult Education at 617-267-4430 to sign up.

Class Schedule:

Inventive American Small Plates with Dan Bazzinotti of Bisq

                        Monday, May 2^nd from 6:00PM-9:00PM

                        $70 Tuition/ $60 Members/ Materials $15

                        Contemporary French Cuisine with Carl Dooley of The Table

                        Monday, May 9^th from 6:00PM-9:00PM

                        $70 Tuition/ $60 Members/ Materials $15

                        A Modern Greek Menu with Brendan Pelley of Pelekasis

                        Monday, May 16^th from 6:00PM-9:00PM

                        $70 Tuition/ $60 Members/ Materials $15

                        Venetian-Inspired Bacaro Fare with Mike Lombardo & Kevin O’Donnell of SRV

                        Monday, June 6^th from 6:00PM-9:00PM

                        $70 Tuition/ $60 Members/ Materials $15

                       

                        Casual Chic Parisian-Style with Alex Falconer of Josephine

                        Monday, June 13^th from 6:00PM-9:00PM

                        $70 Tuition/ $60 Members/ Materials $15

                        Simple but Special with Josh Lewis of Juliet

                        Monday, June 20^th from 6:00PM-9:00PM

                        $70 Tuition/ $60 Members/ Materials $15

                       

About the Boston Center for Adult Education:

Founded in 1933, the Boston Center for Adult Education (BCAE) is the first, nonprofit adult education center in New England. The Boston Center for Adult Education serves as a meeting place for the Boston community to gather, learn, discuss and create. The BCAE offers educational classes taught by well-qualified leaders, staff, and volunteers who share the mission of enhancing our community. Today the BCAE offers classes for almost every interest. Students can experience everything from yoga, photography, belly dancing, and stand-up comedy, to scotch tasting, cooking, achieving financial freedom, and much more. At their recently renovated headquarters on Arlington Street (Boston, MA) you'll find professional grade kitchens, top-notch technology, versatile classroom space and free Wi-fi. The BCAE offers a variety of personal and corporate membership levels with benefits including discounted tuition costs and discounts on local retailers. Browse classes, become a member, or support the BCAE online at bcae.org. The BCAE is located at 122 Arlington Street, Boston MA 02116. The BCAE administrative offices are open Monday- Friday 9:00 AM-5:00 PM. The Student Services office is open Monday-Thursday, 9:00 AM-7:00 PM and Friday 9:00 AM-5:00 PM. The BCAE is open on weekends during class times only.

Thank you Image Unlimited for the information in this post! 

 Classes at BCAE are always a blast!

2nd Annual What's Your Beef? Fundraiser @ Boston Center for Adult Education

Yet another fantastic event at the Boston Center for Adult Education, a second home for many, including myself!

This year's auction was hosted by Billy Costa!  He's a hoot and thousands of dollars were raised through the live auction and raffles!  Multiple, exclusive culinary prizes were won by participants!

It's an honor to support the BCAE, a place where the people of Boston and surrounding areas are offered a multitude of courses from cooking/baking and cocktails to photography, writing, and fitness classes.  Check out the curriculum, here. 

What's Your Beef?  was one of my favorite philanthropic food events last year (its inaugural) and this year was just a great if not better!  

Proceeds contribute to the BCAE and their tuition voucher program, which offers free classes to their social service agency partners.

The event features several of our most talented and beloved local celebrity chefs from the Greater Boston area.

www.bcae.org

Thirteen chefs prepared amazing small bites (with the pleasant exception of Sweet Cheek's Chef Tiffani Faison - see below)
90+ Cellars wines, Peak Organic Brewing, Sons of Liberty Spirits Co., and Polar Seltzer all provided the libations for the evening.
Northeast Family Farms provided the beef.

One of my favorite bartenders and BCAE cocktail instructors prepared two signature cocktails while Espresso Plus perked us back up with delicious espresso and cappuccinos!

Domingo working his magic, flaming a lemon twist

I welcomed the single espresso by the end of the night!  Perfect!

****************************************************************************************

Chef Tiffani Faison (Sweet Cheeks Q), held nothing back with a beautiful, tender, juicy Montreal-style smoked brisket!  

Brisket sandwich with house made mustard, with a sweet pickle spear and hot pepper.

 

Chef Karen Akunowicz and Chef Gabriel Andre (Myer's + Chang) served one seriously flavorful vegetarian dish that was complex in flavor, textures, and color!

Chefs Karen and Gabriel

Grilled asparagus, with roasted breakfast radishes, pistachio miso vinaigrette, preserved lemon, and soy egg

 

When I asked Chef Michael Scelfo (Russell House Tavern), "Where's The Organ Meat?", he replied, "Well everyone expects that of me."  So true Chef!  Last year's beef heart and tongue and the wonderful things you create throughout the year are all amazing!

Of course he did wonderful things with beef short rib.

Hickory 18 hour smoked native beef short rib with morels and schmaltz, ramp toast, peas, fava beans, radish shoots

Salty Pig's Chef Kevin O'Donnell served another "blow-me-away" dish - beef carpaccio with crispy bone marrow (which I could have eaten on their own all night), and ramp verde! Such a clean and simple dish.

 

Chef Reyelt, Citizen Public House, slicing ribeye

Slow-roasted native rib eye, moist, tender marrow gourgres with chive butter

Both Chef Jason Bond (Bondir) and Chef Wil Gilson (Puritan & Co.) both used foam brilliantly.

Chef Jason prepared a root beer beef chuck float:

Birch beer braised beef with pickled rhubarb and celery, rye berries, spiced foam float

Chef Gil served Balsam smoked sirloin sausage with ramp spaetzle and a frothy hay milk:

This gentlemen REALLY enjoyed Chef Gil's dish

Chef Louie DiBiccari (Tavern Road and Chef Louie Nights) presented delicious "street food tacos" with tender beef shank, chimichurri, and cheese.

Chef Danny Bua (The Painted Burro) spiced it up with flank steak with garlic mojo, poblano rajas and red pepper relish on a crisp tortilla round.

Our sweet tooth cravings were then satiated with the sweets of none other than the talented Dustin Rennells!  

Dustin with his Chocolate & Mint and Vanilla & Basil custard cups

I adore sweet+savory desserts!  The Vanilla & Basil was my absolute favorite - mild and herbaceous - great pair!

Swag Bag!

Schedule your next class at the BCAE today!  It's a great place to learn and play!

Save-The-Date April: 2nd Annual "What's Your Beef?" Fundraiser at the Boston Center for Adult Education, Boston, MA

BCAE (Boston Center for Adult Education), one of my favorite places in the city will host their second annual fundraiser event: "What's Your Beef?"

Check out my review of the 1st annual "What's Your Beef?" event here.

 Boston’s Top Chefs and NECN’s Billy Costa Join the Boston Center for Adult Education at Second Annual Fundraiser

Date: 

April 18, 2013

Location:

Boston Center for Adult Eduction, 122 Arlington Street,   Boston, MA

Tickets:

           Chef's Table - $250
           5:45PM - VIP reception including Island Creek  Oyster Tasting   

            6:30PM - Chef's Table seating (Only 24 seats available!)

·         Wüsthof gift bag

·         Includes all food and beverage

          $215 of ticket price is tax deductible

                VIP Admission - $150 
             5:45PM - VIP reception including Island Creek Oyster Tasting

·         Wüsthof gift bag

·         Includes all food and beverage

                       $115 of ticket price is tax deductible

General Admission - $100 
6:30pm – Doors open

·         Includes all food and beverage

           $70 of ticket price is tax deductible

Sponsors and Participating Chefs:

Each featured chefs will break down a different cut of beef into a one-of-a kind dish.  

Michael Scelfo of Russell House Tavern will show what he can do with short ribs.

Tiffani Faison of Sweet Cheeks will cook up brisket.

Jason Bond of Bondir will turn chuck into a dish fit for a gourmet. 

Danny Bua of The Painted Burro will tackle the flank 

Brian Reyelt of Citizen Public House & Oyster Bar will take on the rib-eye

Will Gilson of Puritan & Co. focuses on the sirloin

Kevin O’Donnell of The Salty Pig and Louie DiBiccari of Storyville and Tavern Road will bring up the rear with the round cut and the shank.

If meat is not on your personal menu, Karen Akunowicz of Myers + Chang will provide a vegetarian option. 

Dessert will be served and all are invited to enjoy perfectly crafted cocktails by Market by Jean-Georges’ Domingo-Martin Barreres.

For many of the BCAE’s scholarship and tuition voucher students, a class can be a life changing experience. Consider the deeper meaning of a class that adds much needed skills to an unemployed mother’s resume, or an art class that allows a domestic violence victim to find hope. As the oldest education non-profit in New England, the BCAE strives to provide all students with affordable access to education, but prices can still be prohibitive for those that need them most. And that? That’s everyone’s beef. 

SPONSORS:    Edible Boston, Northeast Family Farms, 90+ Cellars, Island Creek Oysters, Peak Organic Brewing Company, Boston Organics, Peterson Party Center, Vermont Farmstead Cheese Company, Espresso Plus, Veterra, Sons of Liberty Spirits Company, NECN, Wüsthof, Vegware, Filippo Berio Olive Oil, and Hunt’s Photo & Video.

RSVP:             

RSVP is necessary. 

Please visit education.bcae.org/whatsyourbeef.html or call the Boston Center for Adult Education at 617-267-4430.        

 

Media release modified from:

Image Unlimited Communications, Ltd.

http://www.imageunlimited-boston.com

Chef Louie Night @Boston Center for Adult Education, July 15, 2012

So I finally made it to a Chef Louie Night event.  I seem to never be in town when they are held.  I barely made this one as I had just landed back in Boston from Chicago earlier that afternoon, but the food was well worth heading back out after a full travel day.

Chef Louie Night features talented chefs on Louie DiBiccari's team which on July 15th included Samuel Monsour of JM Curley, Michael Sutton of O Ya, Douglas Rodriguez of Clio, and Brandon Arms of Garden at the Cellar.  The chefs prepare ingredients which attendees voted for weeks before.  The ingredients are a mystery to the team until the day of the event.

The Ballot:

I want Chef Louie's day in the kitchen to be straight out of an episode of:

Myth Busters
Survivor
Dirty Jobs

Though it's kind of weird and probably not good for me, I'm a sucker for food that's:

Totally raw
Wicked hot
Super-sized

And just to make things interesting, let's add in some: (pick 3):

FourLoko
Absinthe
Pop rocks
Foie Gras
Veal
Ghost chili's

Attendees ultimately voted for Mythbusters, wicked hot, Pop Rocks, absinthe, and foie gras.

My friend and I purchased tickets for The Chef's Table.  We were able to witness a bit of the action in the kitchen.

Chef's Table.

The attendees were pretty diverse in age, race, and level of self-importance.  My friend and I found the majority of the crowd to be a bit stuffy with an air of pomposity and arrogance, which I found slightly amusing being that I felt it was one of the most low-key food events I've had the pleasure to attend. Such is Boston at times, unfortunately.

We dismissed these folks and enjoyed the conversation and interactions with those who were simply enjoying the food and beverage, including the sponsors:

WINE BY 90+ CELLARS

• Sparkling – Lot 49 Sparkling Rosé, Veneto, Italy, NV

• White – Lot 65 French Fusion, Languedoc, France, 2011

• Red – Lot 53 Cabernet Sauvignon, Mendoza, Argentina, 2008

I really enjoyed both the bubbly Rosé and the Cabernet.

Another sponsor:

BEER BY HIGH & MIGHTY

XPA – East Coast Pale Ale, 5.0% ABV
Purity of Essence – India Pale Lager, 5.4% ABV

My friend.  This was my bday gift to her!

The hors d'oeuvres we lovely.

Chef Louie serving frog legs on cucumber with peas and berbs.

The other was a scallop ceviche with bacon-chili powder in greens (not pictured).

The Menu:

FIRST COURSE
Pork belly biscuit, Szechuan peppercorn glaze, pickles, charred jalepeño kewpie

 The pork belly biscuit was my absolute favorite dish. The spice of the kewpie was a nice accompaniment!

Pork Belly Biscuit

SECOND COURSE
Pop Rocks Torchon, macerated strawberries, absinthe, anise

I personally prefer foie gras pan-seared versus a terrine/torchon, but I thought the presentation of this dish and the incorporation of the pop rocks was creative and interesting.

Pop rocks torchon

 THIRD COURSE
“Fried chicken and watermelon” - Crispy wing, kohl rabe slaw, watermelon hot sauce and rind pickle
 
An interesting dish.  The fried chicken was decent and I really enjoyed the watermelon hot sauce and the slaw.

FOURTH COURSE
Roast leg of lamb, native carrot, harissa, crunchy soy beans

By far, the lamb was a close second favorite of the evening!  The meat was tender and the portion generous.  The seasoning was perfect and I loved the spice of the harissa!

Overall, I enjoyed the food at Chef Louie Night.  

For upcoming events, you can visit Chef Louie Nights here.

For other events and or class information at the BCAE, click here.