CSCA Participates in 20th Annual Spinazzola Gala Festival of Food and Wine

More than 180 restaurants, culinary schools, and wineries participated in the 20th Annual Spinazzola Gala on Friday, January 28, 2005. Students from The Cambridge School of Culinary Arts prepared and presented Braised Beef Shortribs with Baby Brussels Spouts, Creme Fraiche, and Aged Balsamic Vinegar, a signature dish created by Chef Suzanne Goin of Lucques in West Hollywood, CA. Each year culinary students from area schools are paired with a guest celebrity chef to prepare a dish for the event. Students worked under the instruction of chef/instructors at the school before the event. Prior to the VIP hour, students worked in the Seaport World Trade Center Kitchens with Chef Goin to adjust the final product.




CSCA Chef/Instructor Deb Steinfeld and
students Lindsay Fairclough, Norma Solberg,
and Bill Grace

CSCA student Lindsay Fairclough poses
with a vegetable carving by Hong Zue '04,
a graduate of CSCA

Chef Suzanne Goin of Lucques

Spinazzola Gala attendees