Edible Long Island readers voted chef Paolo Fontana and the SCGP Café at the Simons Center for Geometry & Physics of Stony Brook University 2015 Local Heroes for their efforts to make institutional food more delicious, more nutritious, more fun and more local.
Now you can see the chef in action in situ at a demonstration class at the SCGP Café on Tuesday April 7 at 6 p.m. It’s an action-packed 2-hour session called “Is It Spring Yet?” during which Fontana will demonstrate pickling and preserving, make some paglia e fieno (straw and hay, a classic Italian green and yellow pasta dish dear to his Italian-American heart), discuss conventional versus organic food and, happily, serve up the meal with a Loire white and a California red.
This is part of a Culinary Masters Series of demo classes at the SCGP Café (next up: Cinco de Mayo on, well, May 5) that are open to the public. Cost is $35 per person and you can sign up in the café or by emailing firstname.lastname@example.org. For more information, call 631-632-2881.