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Visiting Chef Dinner to feature Mediterranean-inspired menu

A member of the Barilla Pasta World Championship team will headline Pennsylvania College of Technology’s Visiting Chef Series in April.

Chef Manuel Uribe, sous chef for Terzo Piano, a restaurant inside the Modern Wing of the Art Institute of Chicago, will spend three days on campus with the restaurant’s lead pastry chef, Rachel Erceg, mentoring students and working alongside them to produce the elegant Visiting Chef Dinner that will culminate their visit.

The dinner is scheduled for 6:30 p.m. April 12 in Le Jeune Chef Restaurant, a live-learning laboratory for students in the college’s School of Business & Hospitality. The menu was developed by Chef Carolina Diaz, for whom Uribe served as sous chef in the Barilla Pasta World Championships. Diaz was ultimately named the 2018 World Champion and has been working with Uribe and Penn College’s faculty to coordinate the Visiting Chef event.

Uribe had the good fortune of finding his passion for cooking and culinary arts at a young age. Before even graduating from high school, the aspiring chef was earning credits at Triton College — where he is now a faculty member in the renowned Jerome J. Drosos School of Culinary Arts. He enjoys sharing his knowledge and passion for cooking with the next generation of culinary professionals.

Quickly establishing himself in Chicago’s culinary scene, he worked his way up through some of the area’s top restaurants. He began working alongside Diaz eight years ago at the Radison Blu and Belly Q. From there, they went on to become the dynamic duo at Terzo Piano, where Uribe is a sous chef.

The menu and wines for the April 12 Visiting Chef Dinner are:

Reception

• Arancini with aioli

• Chunked Parmigiano-Reggiano DOP with balsamico.

• Oysters, caviar, chive and creme fraiche.

• Chicken liver mousse, cherry mostarda, brioche and truffle.

• Ruffino, Orvieto Classico DOC, Umbria, Italy, 2017.

• Casetto, Bardolino Classico DOC, Veneto, Italy, 2015.

First course

• Seared sea scallops with brown butter, chanterelle mushrooms and truffles.

• Pietrafitta, Vernaccia di San Gimignano, DOCG, Tuscany, Italy, 2017

Second course

• House-made chittara with squid ink, fresh tuna, roasted red pepper sauce, lemon and bottarga

Main course

• Crispy guinea hen roulade with pancetta, Robuchon potatoes, Romanesco and demi-glace.

• Castelgreve, Chianti Classico Riserva, DOCG, Tuscany, Italy, 2013

Dessert

• Tiramisu semifreddo with chocolate Mascarpone, hazelnut and miso caramel

There is a cost. Net proceeds from the dinner are used for annual scholarship awards. To reserve seats, call 570-320-8020 or email giving@pct.edu.

For more information about the college’s Visiting Chef Series, visit www.pct.edu/vcs.

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