Visiting Chef Dinner to feature Mediterranean-inspired menu
Published 03.13.2019
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A member of the Barilla Pasta World Championship team will headline Pennsylvania College of Technology’s Visiting Chef Series in April.
Chef Manuel Uribe, sous chef for Terzo Piano, a restaurant inside the Modern Wing of the Art Institute of Chicago, will spend three days on campus with the restaurant’s lead pastry chef, Rachel Erceg, mentoring students and working alongside them to produce the elegant Visiting Chef Dinner that will culminate their visit.
The dinner is scheduled for 6:30 p.m. April 12 in Le Jeune Chef Restaurant, a live-learning laboratory for students in the college’s School of Business & Hospitality. The menu was developed by Chef Carolina Diaz, for whom Uribe served as sous chef in the Barilla Pasta World Championships. Diaz was ultimately named the 2018 World Champion and has been working with Uribe and Penn College’s faculty to coordinate the Visiting Chef event.
Uribe had the good fortune of finding his passion for cooking and culinary arts at a young age. Before even graduating from high school, the aspiring chef was earning credits at Triton College – where he is now a faculty member in the renowned Jerome J. Drosos School of Culinary Arts. He enjoys sharing his knowledge and passion for cooking with the next generation of culinary professionals.
Quickly establishing himself in Chicago’s culinary scene, he worked his way up through some of the area’s top restaurants. He began working alongside Diaz eight years ago at the Radison Blu and Belly Q. From there, they went on to become the dynamic duo at Terzo Piano, where Uribe is a sous chef.
Tickets for the Visiting Chef Dinner are $125. To reserve seats, visit the Visiting Chef website, call 570-320-8020 or email.
The menu and wines for the April 12 Visiting Chef Dinner are:
Reception
Arancini with aioli
Chunked Parmigiano-Reggiano DOP with balsamico
Oysters, caviar, chive and crème fraiche
Chicken liver mousse, cherry mostarda, brioche and truffle
Ruffino, Orvieto Classico DOC, Umbria, Italy, 2017
Casetto, Bardolino Classico DOC, Veneto, Italy, 2015
First Course
Seared sea scallops
with brown butter, chanterelle mushrooms and truffles
Pietrafitta, Vernaccia di San Gimignano, DOCG, Tuscany, Italy, 2017
Second Course
House-made chittara
with squid ink, fresh tuna, roasted red pepper sauce, lemon and bottarga
Main Course
Crispy guinea hen roulade
with pancetta, Robuchon potatoes, Romanesco and demi-glace
Castelgreve, Chianti Classico Riserva, DOCG, Tuscany, Italy, 2013
Dessert
Tiramisu semifreddo
with chocolate Mascarpone, hazelnut and miso caramel
To learn more about hospitality majors at Penn College, call 570-327-4505 or visit the School of Business & Hospitality.
For information about Penn College, a national leader in applied technology education, email the Admissions Office or call toll-free 800-367-9222.
Chef Manuel Uribe, sous chef for Terzo Piano, a restaurant inside the Modern Wing of the Art Institute of Chicago, will spend three days on campus with the restaurant’s lead pastry chef, Rachel Erceg, mentoring students and working alongside them to produce the elegant Visiting Chef Dinner that will culminate their visit.
The dinner is scheduled for 6:30 p.m. April 12 in Le Jeune Chef Restaurant, a live-learning laboratory for students in the college’s School of Business & Hospitality. The menu was developed by Chef Carolina Diaz, for whom Uribe served as sous chef in the Barilla Pasta World Championships. Diaz was ultimately named the 2018 World Champion and has been working with Uribe and Penn College’s faculty to coordinate the Visiting Chef event.Uribe had the good fortune of finding his passion for cooking and culinary arts at a young age. Before even graduating from high school, the aspiring chef was earning credits at Triton College – where he is now a faculty member in the renowned Jerome J. Drosos School of Culinary Arts. He enjoys sharing his knowledge and passion for cooking with the next generation of culinary professionals.
Quickly establishing himself in Chicago’s culinary scene, he worked his way up through some of the area’s top restaurants. He began working alongside Diaz eight years ago at the Radison Blu and Belly Q. From there, they went on to become the dynamic duo at Terzo Piano, where Uribe is a sous chef.
Tickets for the Visiting Chef Dinner are $125. To reserve seats, visit the Visiting Chef website, call 570-320-8020 or email.
The menu and wines for the April 12 Visiting Chef Dinner are:
Reception
Arancini with aioli
Chunked Parmigiano-Reggiano DOP with balsamico
Oysters, caviar, chive and crème fraiche
Chicken liver mousse, cherry mostarda, brioche and truffle
Ruffino, Orvieto Classico DOC, Umbria, Italy, 2017
Casetto, Bardolino Classico DOC, Veneto, Italy, 2015
First Course
Seared sea scallops
with brown butter, chanterelle mushrooms and truffles
Pietrafitta, Vernaccia di San Gimignano, DOCG, Tuscany, Italy, 2017
Second Course
House-made chittara
with squid ink, fresh tuna, roasted red pepper sauce, lemon and bottarga
Main Course
Crispy guinea hen roulade
with pancetta, Robuchon potatoes, Romanesco and demi-glace
Castelgreve, Chianti Classico Riserva, DOCG, Tuscany, Italy, 2013
Dessert
Tiramisu semifreddo
with chocolate Mascarpone, hazelnut and miso caramel
To learn more about hospitality majors at Penn College, call 570-327-4505 or visit the School of Business & Hospitality.
For information about Penn College, a national leader in applied technology education, email the Admissions Office or call toll-free 800-367-9222.