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iBerkshires.com Columnist SectionSue Bush
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Guest Chef Youth Initiative...YUM!12:00AM / Monday, February 19, 2007
Railroad Street Youth Project, Pearl's Restaurant, Red Lion Inn, and Berkshire Living Magazine have teamed up to provide a culinary program for local high school students.
The students gain a hands-on learning experience with some of the top chefs in the area. They will learn everything from basic knife skills to menu planning to event execution. The classes span two months, coinciding with the school year, and culminate with three Guest Chef Dinners that will be open to the public.
The Guest Chef Dinners as well as all the classes will be held at Pearl's. The dinners will be three course meals plus 1-2 hors d'oeuvres with a cash bar.
The guest chefs will prepare the meal with the kids giving them exposure to different styles and personalities. The students will then help to serve the meal, which will be served on long community tables to encourage socializing and interaction amongst the diners. All proceeds from these dinners will go back into the RSYP and especially the culinary program. Many local purveyors will also be helping out by providing goods to the program.
The dinners will be $50/dinner Tim Buchanan of Pearl's would like to extend a 10% discount to Southern Berkshire Chamber members to come to the dinners. This means you could purchase a ticket for $45! Please note that the offer is not to be combined with the use of BerkShares, but BerkShares are accepted!
Details
The dinners will be on three consecutive Monday evenings at Pearl's:
Monday, February 26th - Peter Platt of the Old Inn on the Green
Monday, March 5th - Sean Boyle of White Devil Sushi at Guido's
Monday, March 12th - Douglas Luf of Spice Restarant
If you are interested in buying tickets or would like more information please contact General Manager Tim Buchanan directly either at Pearl's 413-528-7767 or via email at tbuchanan@pearlsrestaurant.com .
Two Menu Previews
Peter Platt: Old Inn on the Green
Vanilla Scented Cauliflower Soup with watercress foam
Winter Greens Salad w/bacon, walnuts, apple, bleu cheese, and red wine vinaigrette
Braised Lamb Shank w/Italian carnaroli risotto, roasted vegetables, and white truffle essence
Warm Vermont Bijou Chevre on Toasted Brioche w/roasted red and yellow beets, micro arugula, and walnut vinaigrette
Bittersweet Chocolate Tart w/raspberry coulis
Sean Boyle: White Devil Sushi at Guidos
Tuna Tartare with Fried Gyoza
Beef Negamaki
Cucumber Sunomono
Salmon Teriyaki with Tempura Vegetable Maki w/baby bok choy and soy bean puree
Ginger Crème Brulee
Program Questions? Contact:
Dahlia Bousaid
Executive Director
Railroad Street Youth Project
phone: 413-528-2475
fax: 413-528-5837
www.rsyp.org
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