Community Corner
A RUSTIC LOCAL FARM TO TABLE WINE DINNER
Friday, June 20 2014, 6:30 – 9:00 pm; $65.00
NOTE: Receive a $5 discount if you book prior to June 1! So you pay only $60 for a great evening of entertainment, food and wine!
Chef Rodney Stockett will bring his classically-trained skills to show you practical ways to prepare a rustic meal straight out of the fields. Just in time for relishing the early summer crops and prepare for what else the fields have to offer.
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Each dish will be accompanied by a complimentary pairing of award-winning Crossing Vineyards Wines. Here’s what’s planned (subject to availability): Kennett Square Wild Mushroom and Celery Root Soup; Local Chive & Roasted Free Range Chicken Breast with Local Arugula Salad and Strawberry Dressing; Petite Local Medallion of Beef with Local Thyme & Fingerling Potatoes with PA wine Buerre Blanc Sauce; Dessert – Chef’s Choice. Yummy!
Talk about fresh!
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This is a demonstration class with partial audience participation. Although this class focus is on adult-cooking, teens with a genuine interest in learning are welcome. Wine only for those over 21 years.
Rodney refined his culinary skills at the award winning La Fourchette Restaurant in Wayne, Pennsylvania. Before ending his time at La Fourchette, one of Gourmet Magazine’s top five tables in the Philadelphia area 1995-97, he attained the position of Sous-Chef. Rodney then joined the Ritz Carlton Philadelphia team from 1997-1999. There, Rodney had the opportunity not only to develop his talents but was also able to work with renowned chefs from around the world. Rodney strongly believes that working with chefs of such high caliber gave him humility and a sense of what it means to become a chef. The Ritz Carlton Wine Festival dinners also provided opportunity to hone his skill of pairing wines with foods. The Ritz Carlton is also where he met his talented wife pastry chef and Culinary Iinstitute of America graduate Christina.
Rodney joined the Paris-based Hotel Sofitel Philadelphia as the first Chef de Cuisine (Restaurant Chef) of Chez Colette before its May 2000 opening. The brasserie served traditional dishes such as coq au vin, choucroute and cassoulet for over a year and featured its’ own croissants and baguettes that were prepared fresh daily in the hotel. Rodney was trained in traditional French bread techniques and received his Certificate Boulangerie from Ecole Lenotre (the famous institute for pastry and baking in France). Rodney then led his culinary team into a more contemporary French style of cooking while continuing to utilize traditional techniques. Rodney continued to help build a strong culinary following at Chez Colette and expanded on the restaurants’ cuisine and charm. In March 2001, He was promoted to Executive Sous Chef of the Sofitel, while maintaining his responsibilities of Chef de Cuisine. Chef Rodney also opened award winning Chez Gabrielle in New York Cityand Le Architeche in Chicago during his tenure with the Sofitel.
Chef Rodney has spent the last 10 years as Executive Chef of Cabrini College in Radnor Pennsylvania for Sodexo Campus Services. Chef Rodney also lectures and does culinary demonstrations for “The Color of Food” which is Rodney’s passion, in which he shares his enjoyment of fine food and good company wherever and with whomever he can. Chef Rodney is certified in viennoise pastries, boulangerie from Lenotre in Paris, France. Rodney having traveled to France countless times has a true passion for France’s tradition, flare and commitment to fine food regardless of the setting.
