Greg Gable to Prepare 'Visiting Chef' Dinner Nov. 8 at Penn College

Greg Gable, executive chef at The Restaurant at Doneckers, Ephrata, will prepare the Fall 2003 Distinguished Visiting Chef Series Dinner on Saturday, Nov. 8, at Pennsylvania College of Technology.

Gable also worked for 14 years at the renowned Le Bec-Fin in Philadelphia before joining The Restaurant at Doneckers, where his wife, Heidi, serves as sommelier. The restaurant is acclaimed for its Nouveau French-American cuisine.

A graduate of the Culinary Institute of America, Hyde Park, N.Y., Gable joined The Restaurant at Doneckers upon its opening in 1984. Soon after, he was hired by Georges Perrier (the Fall 1996 Distinguished Visiting Chef) of Le Bec-Fin, a world-class French restaurant. At Le Bec-Fin, Gable rose quickly through the ranks from Garde-Manger to Chef De Cuisine.

Some seats still are available for the Visiting Chef dinner, which will begin at 7 p.m. at Le Jeune Chef restaurant on the College's main campus. Tickets for the gala fund-raising event are $125, with proceeds benefiting the scholarship fund for students in the School of Hospitality at Penn College.

The Distinguished Visiting Chef Series is one of the most prestigious fine-dining events in Pennsylvania, attracting world-class chefs to Penn College. The dinner, which is the culmination of the Visiting Chef activities, is prepared by the visiting chefs and School of Hospitality faculty and students.

For ticket information for the Distinguished Visiting Chef Series dinner, call the Special Events Office at Penn College at (570) 320-5229. The dinner menu and wines follow:

Menu

Smoked Salmon Roulade and Osetra Caviar with Preserved Lemon Creme Fraiche ~ Kenwood Yulupa Champagne Cuvee Brut NV Sonoma County, Calif. ~ Black and White Bean Soup and Grated Truffles ~ Dr. Konstantin Frank Johannisberg Riesling 1999 Dry Finger Lakes, N.Y. ~ Panko Crusted Galette of Crab with Roasted Garlic Aioli ~ Robert Mondavi Private Selection Chardonnay 2001 Central Coast, Calif. ~ Raspberry Sorbet and Mint Syrup ~ Filet Mignon with Macaire Potato and Bordelaise Sauce ~ EOS Estate Cabernet Sauvignon 2000 Paso Robles, Calif. ~ Cornilly Timbale and Micro Green Salad with Ampiledae Walnut Oil Vinaigrette ~ Mietz Sauvignon Blanc 2002 Sonoma County, Calif. ~ Tart Tatin with Caramel Ice Cream and Apple Cider Glaze ~ Hunt Country Vineyards Late Harvest Vignoles 2002 Finger Lakes, N.Y.