For the second year in a row, I’ve been invited to present a course at the (Waterbury) Palace Theater’s STAGES dinner, Thursday, June 3, 5:30 pm. This year, the main course is mine. I chose to do a “Kurobuta Pork Duo… farm-raised pork tenderloin, with Keed’s Farm yellow chard & braised baby suckling pig, pan-seared Roman gnocchi.” Many chefs regard Kurobuta pork to be as prized as Kobe beef.
Other chefs participating in the event are Prasad Chirnomula, Thali, New Haven; Noel Jones, PolytechnicON20, Hartford; Jerry Reveron, The Woodward House, Bethlehem; Rick Kerzner, Emily’s Fine Catering, Forestville; Richard Morotto, Bin 300, Wolcott; and Annie Gallardo, Carole Peck’s Good News Café, Woodbury. I love these dinners when chefs collaborate. I have worked with Noel and Jerry before, and I am looking forward to getting to know Prasad, Rick, Richard, and Annie.
There’s an hors d’oeuvre reception provided by Jordan Caterers, Cheshire, and Bob Bourassa Custom Catering, Waterbury. The dinner is 7 tasting courses, with wines by Connecticut Distributors, Inc., Do Vallé Wines and Distribution, and DotCom Wines.
The event benefits the Palace Theater Annual Fund each year. You can get more information at palacestages.com » » ». This is the 4th year, and the event sells out each year usually from last year’s guests! I understand that as of today, there are just about 8 seats available. If you’d like to attend this fantastic dinner in what we all think is Connecticut’s most beautiful theater, call Natalie Lawlor, the Palace’s Development Officer. 203-346-2009