Award winning chefs (and old-friends) Jim Griffin and Tom Vaccaro team up to share a fun, fact filled demonstration and delicious family-style meal featuring local sustainable seafood (oysters, clams, scup and fluke) and desserts prepared with seasonal fruits and chocolate (of course).
Chef Tom Vaccaro is a globally renowned pastry chef with dozens of national and international awards and prior experience as executive pastry chef at major properties including the iconic Waldorf Astoria in New York. Vaccaro and Griffin team up to provide an entertaining demonstration and family meal featuring delicious, sustainable, and healthy locally grown foods. Chef Griffin is a noted chef, sustainable seafood expert and researcher with more than 30 years of experience working with local seafood. He has been an advisor to Nantucket Culinary Center since its launch.
Seared New Bedford Sea Scallop
Sweet Snap Pea and Mint Crema, Soy Drizzle, Rose Dust, Korean
Asian Panzanella Salad
Tomatoes, Toasted Sourdough, Cilantro, Lime,
Sesame Oil, Sea Salt, Fresh Mozzarella, Hakurei Turnip
Crispy Striper, Fermented Pepper Glaçage
Savory Little Neck Clam and Onion Broth,
Sweet Corn, Braised Fennel, and Red Radish Slaw
Olive Oil Cake with Lemon Curd
Summer Strawberries and Blueberries
THOMAS L. VACCARO, C.E.P.C. C.M.B
Dean Baking and Pastry Arts
The Culinary Institute of America
Thomas Vaccaro is the Dean for Curriculum and Instruction for Baking and Pastry Arts at The Culinary Institute of America (CIA). Chef Vaccaro is responsible for developing the college’s baking and pastry arts curriculum, food and quality of instruction, identifying new faculty, and fostering student development.
Vaccaro is a Certified Executive Pastry Chef C.E.P.C.. And a Certified Master Baker C.M.B He was the American Culinary Federation’s National Pastry Chef of the Year in 2004. He coached the U.S. Culinary Team to many gold medals in the 1996, 2000, and the 2004 Culinary Olympics in Erfurt, Germany and earned a perfect score in the pastry competition as the team’s pastry chef at the 1992 Culinary Olympics.
James E. Griffin, Ed.D., C.E.C., C.C.E.
Johnson & Wales University
James Griffin is an Associate Professor at Johnson & Wales University where he teaches operations management courses to third and fourth year students. He also serves as faculty for “Bistro 61” the student-run restaurant and fourth year capstone in the foodservice management program. Griffin is a noted sustainable seafood expert and served as president of a $45M seafood processing/manufacturing company prior to joining Johnson & Wales University in 2015.
Griffin is a Certified Executive Chef C.E.C. and Certified Culinary Educator C.C.E. He was a member of the 1992 U.S. Culinary Olypic team (with Chef Vaccaro) and has won multiple international and national gold medals in culinary events and competitions. Griffin holds a doctor of education degree from Boston University and a graduate degree in hospitality administration from Johnson & Wales University.
Limited to 24 people.
23 people are attending Live Cooking Demonstration and Dinner with Award-winning chefs
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