Foods of Normandy D-Day Dinner, with Chef Joe Cizynski
Bass River Arts Campus
Thursday, June 6, 2024 at 06:00 PM – 08:00 PM Member Price: $65 Price: $75
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June 6th, 1944: More than 150,000 Allied troops land on the beaches of Normandy, France, as part of the largest seaborne invasion in history. Known as “D-Day,” the name and date loom large in the memory of World War II—perhaps second only to December 7th, 1941. These two dates stand on opposite ends of American involvement in the war, and their meaning could not be more different. D-Day put the Allies on a decisive path toward victory. Beginning with the Normandy beaches, they pushed back against Axis forces until Germany was forced to surrender less than a year later. Their achievements were not accomplished without tremendous sacrifice, however, as the Normandy invasion resulted in over 6,000 American casualties.
On the 80th anniversary of D-Day we will enjoy foods of Normandy. We will start with a terrine of duck rillettes, coquilles St. Jacques, Guinea hen with cider and apples and finish with cheeses from the Normandy cheese route: Camembert, Livarot, and Pont-L’eveque with Calvados poached pears. Sparkling Cider from Normandy will be served.
This is a BYOB event and French Pinot Noirs, Pinot Gris, and Muller Thurgau are good choices.
Chef Joseph Cizynski
Born in New York, Joseph Cizynski almost immediately started gaining kitchen experience thanks to his mother and Aunt Dorothy who shared their passion and knowledge of food with him. Joseph attended Fairfield University where he played baseball and for two summers played in the Cape League, thus beginning his love for Cape Cod. Upon graduation from college, and a ball related injury, Joseph took to the Culinary Institute of America where at the age of 26, became Chef/Owner of Café du Bec Fin located in Old Greenwich, CT. Joseph immediately transformed it into a French Seafood restaurant and received three-3 Star reviews from the New York Times and was the first Connecticut restaurateur to receive the Wine Spectator Award of Excellence for ten consecutive years. Café du Bec Fin was the venue for numerous wine tasting dinners including the members of the Mondavi, Krug, and Dujac families. Several years ago, Joseph, opened a boutique wine shop located in Westchester County and has shared his knowledge of wine and food pairings hosting numerous wine tastings, dinners, and various other events. He looks forward to sharing his experiences, food, and wines with you!
Palette: Supper Club- West African Inspired
Bass River Arts Campus
Saturday, June 8, 2024 Price: $60 tax included Reservations are required. Your table will be waiting for you; arrive any time between 5:30-8pm.
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Embark on a journey where the vibrant strokes of a painter’s palette inform the rich flavors of a culinary palate and reserve your table at our new pop-up restaurant – Palette. Led by Chef Nicholas Caplice, Palette promises a unique alfresco dining adventure that will make your mouth water and nourish your soul with weekly menus inspired by the Center’s diverse programming and gallery exhibits.
This week’s menu theme is West African, inspired by the band, Kotoko Brass, appearing in the Great Hall the same night, and features three courses: roasted okra stew, followed by peanut crusted sole with grilled cabbage slaw, and finished with a hummingbird cake with brown butter buttercream frosting and caramel sauce.
This is a BYOB event. Reservations are required. Your table will be waiting for you; arrive any time between 5:30-8pm. This is an alfresco experience, weather permitting, but will be moved indoors if needed.
Back in the Kitchen: My Dad’s 99th Birthday, with Chef Joe Cizynski
Bass River Arts Campus
Wednesday, June 12, 2024 at 06:00 PM – 08:00 PM Member Price: $65 Price: $75
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My father would have turned 99 on June 12th. Both he and my mother were wonderful eaters, and I so enjoyed cooking for them at my restaurant and at home. There was nothing they wouldn’t try that I put in front of them. Tonight I will honor my father’s memory with some of his favorite foods. We will start with homemade seafood sausage with beurre blanc sauce, grilled swordfish salad with a warm olive vinaigrette, roast tenderloin of veal with a red wine sauce and wild mushrooms, and finish with white chocolate Napoleons with fresh berries. Complimentary bubbles and Chianti will be served. Feel free to BYOB with your favorite wines.
These dinners will be in the Simoneau kitchen and will be limited to 10 people so sign up fast.