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Penn College to Host Florida’s DeJuan Roy for Visiting Chef Series

Chef DeJuan RoyPennsylvania College of Technology will host its spring Visiting Chef Series Feb. 17-19, welcoming Chef DeJuan Roy, executive chef of 95 Cordova at the historic Casa Monica Hotel in St. Augustine, Fla.

While at the college, Roy will work alongside students, sharing his expertise as they prepare a benefit dinner on Friday, Feb. 19, that will conclude the stay. Also working with students will be 95 Cordova’s sous chef, Timothy Haire.

A graduate of the Cooking and Hospitality Institute of Chicago and Central Texas College Europe, Roy has worked in fine restaurants, inns and private clubs, and from Europe to Chicago. In the 1980s, he represented the United States on the Culinary Olympic Team.

Among its honors, the lavish 95 Cordova is one of only 800 winners of the Distinguished Restaurants of North America Award (DiRoNA) and has been featured on the Travel Channel and the Food Network.

Before taking the helm at the 95 Cordova in St. Augustine – the nation’s oldest city and home of many of Florida’s finest restaurants – Roy most recently was executive chef at The Plantation Room at the Celebration Hotel in Celebration, Fla., where among his clientele was the Tampa Bay Buccaneers football team during its annual stay at the hotel for training camp.

Other celebrities for whom Roy has cooked include Oprah Winfrey, Paul McCartney, Sen. John Kerry and the Rolling Stones, all of which has kept the chef in tune with culinary trends, including sous vide and macrobiotic cooking.

Tickets for the seven-course Visiting Chef dinner, scheduled for 7 p.m. in the college’s Le Jeune Chef Restaurant, are $125. Net proceeds will be used for annual scholarship awards and endowed scholarship funds. To reserve seats, call the Special Events Office at Penn College at 570-320-5229.

The menu and wines for the Visiting Chef Series Dinner are:

Amuse
Barbeque oxtail with plantain-crusted sea scallop
Segura Viudas, Aria, Sparkling Pinot Noir, NV, Cava, Spain

Appetizer
Crispy duck confit hash with truffled scrambled egg and lingonberry hollandaise
Columbia Crest, Reserve, Merlot, 2005, Columbia Valley, Wash.

Salad
Boston bibb lettuce, chilled heirloom beets and kohlrabi with affinee blue cheese and candied olives
Grovedale Winery, Cabernet Franc, 2008, Wyalusing

Entremets
Ginger granité

Entrée
Potato-crusted sea bass served with butter bean succotash and saffron broth
Flora Springs, Barrel Fermented Chardonnay, 2007, Napa Valley, Calif.

Dessert
Brazilian corn bolo cake with molasses ice cream and coconut tuile
Dessert Muscat

To learn about academic programs offered by the School of Hospitality at Penn College, visit online or call 570-327-4505.

For general information about the college, visit on the Web, e-mail or call toll-free 800-367-9222.

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