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GUEST
CHEFS
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giving
time to others
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Hold
on to your spatulas!
We are recruiting "Guest Chefs" to prepare their specialty for our
guests.
Guest Chefs will be provided with the ingredients, an apron
and an official chef’s
hat......
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Guest
Chefs may
choose to prepare a full meal
or simply make their favorite portion
of
the meal.....
dessert?
Mom's secret chili recipe?
Contact
Ann Ferro
at 472-0650 to discuss the endless possibilities!!
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Since
the
program's start, we have been delighted and honored
with
the presence
of both individual and group Guest Chefs:
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Nicholas Pirro, the
Onondaga
County Executive, was our very first Guest Chef. Our guests savored
Nick's culinary delights with his scrumptious roasted chicken
and
pasta with a secret red sauce family recipe!
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Sandy Phares,
a graduate of the Culinary Institute of America
and the head chef at Wegman's in Fairmount, also shared her culinary
skills. Sandy arrived early and prepared a mouth watering
(calories removed, of course) custardy, raisin-filled bread pudding.
Everyone who came that evening ate a piece and asked for more.
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Our
first Guest Chef Group was the energetic
Management Team from Anheuser-Busch.
The team brought along the recipe for "Myrna's Beef Stew",
put on their chili pepper and fruit aprons, and went to work.
They all worked hard throughout the meal,
and had a wonderful time to boot.
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The
Publisher and Financial Officer of the
Syracuse New Times,
Art & Shirley Zimmer, along with their friend Marsha
spent the day with us preparing sweet potato puff and green beans
as the perfect side dishes to some mouth-watering chicken.
Art & Shirley ended their day with positive feedback and
incredible
gratitude as they served the meal to our guests.
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Mary Byrne
planned her turn as guest chef for Martin Luther King, Jr.
Day. The weekend before, she marshaled her dad Matt
and her
mom, Jennifer, to help make 60 dozen Snickerdoodles
for
dessert.
Her menu was her favorite meal: veal patties with fuscilli and Alfredo
sauce, fruit cocktail, a garden salad, and of course, Snickerdoodles.
Mary and her sous chefs were so pleased with their work and its
reception that they are looking forward to doing it again.
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The
Management Team from Anheuser-Busch
joined us for a second time for a fun-filled day. With a secret family
recipe provided from "Chef Dan", the team whipped up a yummy layered
3-cheese & meat baked ziti dish. Along with many laughs, the
whole
team had another great experience serving our guests. The
Anheuser-Busch Team now makes this a twice yearly event for their
Management Team (who needs a ropes course?!)
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The
Samaritan Center was treated to an
appetizing meal prepared by Executive Chef Paul, and sous chefs Jason
& Kevin
from the Doubletree Hotel in Carrier Circle.
The three chefs prepared a meal of chicken marsala, roasted vegetables,
and rice pilaf. Afterwards, the three spent time sharing their
experiences, struggles and successes with our guests.
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