The Spinazzola Foundation Hosts 21st Gala Festival of Food & Wine

For the 15th consecutive year, students from The Cambridge School of Culinary Arts participated in the 21st Annual Anthony Spinazzola Gala Festival of Food and Wine on January 27, 2006. More than 180 restaurants, culinary schools, and wineries participated in the event. Each year, culinary students from area schools are paired with a guest celebrity chef to prepare a dish for the event. This year, Chef Eric Ripert of Le Bernardin in New York City worked with CSCA students to prepare his signature dish Hamachi Tartare with Wasabi Tobiko and Ginger-Coriander Emulsion. Le Bernardin Sous Chef Eric Gestel worked with students in the Seaport World Trade Center kitchens to adjust the final product prior to the VIP service hour. The CSCA table was decorated with fruit and vegetable carvings by Hong Xue '04 and a seahorse ice carving by Craig Mcconnell.

Master Pastry Chef Delphin Gomes, Director of the CSCA's Professional Pastry Program, hosted a table at the Spinazzola Gala as well. Chef Delphin and his Pastry Program students created works of art from sugar and chocolate. Chef Delphin served an assortment of filled and molded chocolate candies.
 

Front row, Chef Instructor Chez Casadei, Nicole Husen
Back row, Chef Instructor Stephan Viau, Bruce Pierce, Jecca Auchertonie, Renato Vieira, and Aditi Chavda

Chef Eric Ripert, Le Bernardin, assesses Renato Vieira's plating technique

CSCA table at the Spinazzola Gala

Chef Lydia Shire, Excelsior & Locke-Ober, and CSCA student Nicole Husen