The Dish does have standards that generally preclude her from sharing private parties, even when they benefit the Greater Good! Standards aside, some things are just too good to keep secret.
New Haven’s culinary, entertainment and social scenes are more diverse, creative and sophisticated than those of any city of comparable size. Just when you think you cannot be surprised by lavish entertainment, you are dazzled by another extraordinary event. Such was the case when Chris Cavallaro and Chris Gavin of Waddell and Reed Financial Advisers decided to host some friends and clients at Delia in Wallingford. You can take the “boys’ out of New Haven but not the elan of New Haven out of the “boys”!
(Pictured: Kirsten Mendillo, proprietress of Legal Grounds; Glen Greenberg of the Owl Shop; Chris Cavallaro of Waddell and Reed; Lindy Gold of CT State DECD; and Nick Lavorato, AEP-Radiall.)
One side of Delia is a showroom for very specialized, high end appliances; it also houses a spacious studio that has been specially designed for cooking demonstrations and a state-of-the-art television studio used for the Cooking Channel and the like. The chef for the evening was none other than Chef Arturo Franco-Camacho, known to us by his downtown restaurants Roomba and Bespoke. As an alumnus of the Culinary Institute of America, Camacho honed his skills in restaurants in France, Spain and London and finally ended up as chef for five years on the Queen Elizabeth 2.
The incoming guests were greeted with Margaritas (a nod to Camacho’s Mexican heritage) and sheparded into the studio. With showmanship and humor, the chef demonstrated the preparation of each course. Truth be told, we learned that when considering what to make for dinner, reservations are probably the best idea!
Pictured: Gideon Gebreyesus (owner of Cafe Adulis), Mark Pinzon (GEEK 06853), and Nora King (Nora King & Company).
Had we been more attentive to the educational component, we would have learned how to make the cerviche, the pan seared scallops, the baby rack of lamb and tteir accompaniments and garnishes. Instead, we ate each course with its own special wine and somehow managed to leave room for the spectacular dessert.
What a splendid evening! You could try to replicate it in your own ordinary kitchen; you could go to Bespoke and order much of the same fare; or you could duplicate the Dish and chum up to Chris and Chris!
