2010 Visiting Chef
Dinner with Chef Anthony Tarro of Siena Restaurant on April 8, 2010
Sharpe Refectory and Verney-Woolley dining halls
Brown Dining selected Anthony Tarroas a chef who is helping to define the Rhode Island culinary scene. Correia will share his innovative cuisine and philosophy with Brown University students and Brown Dining staff.
Dinner on April 8 will see transformed dining halls, with a relaxed spa atmosphere. The menu will include a selection of Tarro's favorites that will be artfully adapted and prepared by O'Shea and the Brown Dining culinary team. A sampler of the full dinner menu:
- Virgin Bellini
- Insalata Inverno – winter greens salad
- Pollo e Formaggio Caprino – chicken with Caprino cheese
- Brasato – braised beef Maiale con Pere – pork tenderloin with a pear glaze
- Salmone alla Griglia – grilled salmon
- Vegetarian Gnocchi di Patate – potato gnocchi with a spinach and arugula pesto
- Vegan Roasted Vegetable Couscous
- Fennel & Garlic Mashed Potatoes
- Broccoli Rabe
- Limoncello Tiramisu
- Banana and Chocolate Panettone
- Focaccia and Ciabatta
About the Visiting Chef Series
The Visiting Chef Series was conceived in 2000 by Brown Dining Executive Chef John O'Shea. The Visiting Chef series exposes students to some of the region's foremost culinary thinkers, in concordance with Brown University's commitment to engaging students in learning across a broad variety of arts. Past visiting chefs have included Casey Riley of Castle Hill, Sanjiv Dhar of Kabob and Curry, Gianfranco Campanella of Mediterraneo and Ralph Conte of Raphael's. The series is one of many Brown Dining initiatives aimed at deepening students' appreciation for where their food comes from. Brown Dining also organizes a Community Harvest local food program and the After the Harvest hunger and waste program.2007 Visiting Chef
Dinner with Chef Barry Correia on April 12, 2007
Sharpe Refectory and Verney-Woolley dining halls
As a member of the Johnson & Wales Distinguished Visiting Chef Hall of Fame, Barry Correia specializes in healthful spa cuisine. His philosophy on nutritious gourmet cooking earned him a national reputation as a leader in creative, nourishing food preparation.
A 1981 graduate of Johnson & Wales University, Chef Correia’s recipes have been published in several cookbooks and he has made appearances on NBC’s Today Show and The Early Morning Show on PBS. Canyon Ranch Health Resort was named Best Spa and Best Spa Cuisine by Conde Nast Traveler during Correia’s tenure there as Executive Chef. Other accolades include the prestigious James Beard Award and the Berkshire Chapter of the American Culinary Federation’s Chef of the Year.
Dinner on April 12 will see transformed dining halls, with a relaxed spa atmosphere. The menu will include a selection of Correia's favorites that will be artfully adapted and prepared by O'Shea and the Brown Dining culinary team. A sampler of the full dinner menu:
- Carrot and Ginger Soup
- Udon Vegetable Salad
- Raspberry Cornish Hens
- Salmon Teriyaki
- Curried Couscous
- Thai Black Rice
- Spiced Pear and Fig in Phyllo
Correia and O'Shea have collaborated to preserve the intention and flavors of the recipes, which will be enjoyed by the over 3,000 students expected at the dinner special. 50 lucky students will also have the opportunity to meet with Correia and O'Shea for questions and a private cooking demonstration. Raffle forms are available in the Refectory and Verney-Woolley.
2006 Visiting Chef
Dinner with Chef Casey Riley of Newport Restaurant Group on April 12, 2006
Casey Riley was recently promoted to Executive Chef of the multiple resort Newport Harbor Corporation from his position as the Executive Chef at the five-star Castle Hill Inn & Resort in Newport. Riley is widely recognized for his commitment to cuisine that celebrates the seasons and acts as a window into local landscape and culture. Riley's talent has been recognized on numerous occasions by the James Beard Foundation, most recently in 2005 as a guest chef. He is also an advisor to Farm Fresh Rhode Island, a program collaboration promoting local foods, of which Brown Dining is a founding partner.
Dinner on April 12, 2006 saw transformed dining halls, recreated in the image of the Castle Hill Inn & Resort in Newport. The menu included a selection of Riley's favorites, delicately adapted and prepared by O'Shea and the Brown Dining culinary team. A sampler of the full dinner menu:
- Castle Hill Clam Chowder
- Halibut with Warm Spring Salad
- Pistachio Encrusted Pork Loin
- Fresh Asparagus Spears with Truffles
- Belgian Chocolate Souffle Cake
- Bourbon Pecan Pie
Riley and O'Shea have collaborated to preserve the intention and flavors of the recipes, which was enjoyed by over 3,000 students at the dinner special. 50 lucky students also had the opportunity to meet with Riley and O'Shea for questions and a private cooking demonstration.
Photos courtesy of Castle Hill Inn & Resort.