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iBerkshires.com Columnist Section

Sue Bush
More articles from Sue Bush

Guest Chef Youth Initiative...YUM!

12:00AM / Monday, February 19, 2007

Railroad Street Youth Project, Pearl's Restaurant, Red Lion Inn, and Berkshire Living Magazine have teamed up to provide a culinary program for local high school students.

The students gain a hands-on learning experience with some of the top chefs in the area. They will learn everything from basic knife skills to menu planning to event execution. The classes span two months, coinciding with the school year, and culminate with three Guest Chef Dinners that will be open to the public.

The Guest Chef Dinners as well as all the classes will be held at Pearl's. The dinners will be three course meals plus 1-2 hors d'oeuvres with a cash bar.

The guest chefs will prepare the meal with the kids giving them exposure to different styles and personalities. The students will then help to serve the meal, which will be served on long community tables to encourage socializing and interaction amongst the diners. All proceeds from these dinners will go back into the RSYP and especially the culinary program. Many local purveyors will also be helping out by providing goods to the program.

The dinners will be $50/dinner Tim Buchanan of Pearl's would like to extend a 10% discount to Southern Berkshire Chamber members to come to the dinners. This means you could purchase a ticket for $45! Please note that the offer is not to be combined with the use of BerkShares, but BerkShares are accepted!

Details

The dinners will be on three consecutive Monday evenings at Pearl's:

Monday, February 26th - Peter Platt of the Old Inn on the Green

Monday, March 5th - Sean Boyle of White Devil Sushi at Guido's

Monday, March 12th - Douglas Luf of Spice Restarant

If you are interested in buying tickets or would like more information please contact General Manager Tim Buchanan directly either at Pearl's 413-528-7767 or via email at tbuchanan@pearlsrestaurant.com .

Two Menu Previews

Peter Platt: Old Inn on the Green

Vanilla Scented Cauliflower Soup with watercress foam

Winter Greens Salad w/bacon, walnuts, apple, bleu cheese, and red wine vinaigrette

Braised Lamb Shank w/Italian carnaroli risotto, roasted vegetables, and white truffle essence

Warm Vermont Bijou Chevre on Toasted Brioche w/roasted red and yellow beets, micro arugula, and walnut vinaigrette

Bittersweet Chocolate Tart w/raspberry coulis


Sean Boyle: White Devil Sushi at Guidos

Tuna Tartare with Fried Gyoza

Beef Negamaki

Cucumber Sunomono

Salmon Teriyaki with Tempura Vegetable Maki w/baby bok choy and soy bean puree

Ginger Crème Brulee

Program Questions? Contact:

Dahlia Bousaid
Executive Director
Railroad Street Youth Project
phone: 413-528-2475
fax: 413-528-5837

www.rsyp.org

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