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DTSTART;TZID=America/New_York:20260828T173000
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SUMMARY:TEN: Guest Chef Dinner - TBD
DESCRIPTION:Join Sysco Chefs Brian Barcus & Joe Bucci for a tasting dinner. The evening begins at 5:30 p.m. with passed hors d’oeuvres with dinner seating at 6 p.m. \nBrian Barcus is an enthusiastic and driven chef who loves all aspects of the food service industry. His two decades of experience in various food service outlets gives him an array of skills and techniques from many different cuisines. Born in raised in the Pittsburgh Area\, his career started professionally\, after completing the one-year program at The University of Indiana Pennsylvania Academy of Culinary Arts. He is versed in large scale banquets\, ala carte service\, fine dining\, special themed collaborative dinners\, and farm fresh products from the area. He worked for a few of the finest chefs in the region at Nemacolin Woodlands Resort & Spa\, Oakmont Country Club\, Hotel Monaco Pittsburgh to name a few. Brian shifted his professional focuses to the sales world\, joining Sysco in July of ’22 \nJoe Bucci has been working in the food industry for over 25 years and has a fierce love affair with food. His culinary experience ranges from cooking pizzas in a wood-burning oven\, to executing fine dining in a Michelin starred restaurant in Chicago\, to representing the finest specialty food ingredients in the world right here in Western New York. It’s all been driven by his passion for making people happy through exceptional food. \nMenu:\nFirst: Antipasti – Golfetta\, Caponata\, Peppernata\, Artichoke\, Pecorino Pistachio\, pull apart bread\nSecond: Hamachi Crudo\, Pickled Watermelon\, Sicilian Oli Cured Olive\, Grapefruit\, San Guiliano EVO\nThird: Hand Cut Tagliatelle Pasta\, Guanciale\, Wild Mushroom\, Truffle Bure Monte\, Cured Egg Yolk\nFourth: Duck Breast with Roasted Peach\, Braised Fennel\, Argidolce\, Duck Confit Potato Pave\nFifth: Dubai Chocolate Tart \nOur Chef’s Tasting Menu is a thoughtfully curated experience that highlights the creative vision of our culinary teams. We are unable to accommodate modifications or dietary restrictions for this menu.
URL:https://www.chq.org/event/ten-guest-chef-dinner-tbd/
LOCATION:Athenaeum Parlor\, Athenaeum Parlor
CATEGORIES:Special Events,Chautauqua Institution Program,Weekly Themes,Week Nine (August 22–30),Featured Events
ATTACH;FMTTYPE=image/jpeg:https://www.chq.org/wp-content/uploads/2025/07/082123_ChefTastingSeries_JK_03-1.jpg
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