Futures In Food

NECI on Main’s Celebrity Chef Series for May 15th – 19th

barndoor — Tue, 15 May 2012 13:02:41 +0000

NECI on Main is featuring Chef Rick Bayless is considered by many the most prolific Mexican Chef in North America. His restaurants include Frontera Grill and Topalobampo (a fine dining restaurant within Frontera Grill). These two landmark restaurants attract throngs of followers from his hometown of Chicago and beyond. Bayless has authored numerous cookbooks on Mexican food, appears frequently on Iron Chef America, Top Chef and Chopped and has been the focus of unique television shows on the beauty of Mexican cooking.

This week’s menu is dedicated to the cooking of Bayless and the traditional menu offerings from Frontera Grill in Chicago.

First Course: Grilled Gulf Shrimp served with shellfish broth, crunchy chayote and orange/jicama slaw
Entrée: Costillas Enchipotladas – chipotle and honey glazed baby back ribs, mango/lime relish, fingerling potato and roasted poblano pepper salad
Dessert: Coconut Caramel Flan, grilled pineapple and toasted coconut

Prix Fixe Dinner Menu
$27 per person plus tax and gratuity

Chef Rick Bayless’ cookbooks can be found at Rivendell Books!

4TH ANNUAL NECI SCHOLARSHIP FUND GOLF TOURNAMENT

barndoor — Wed, 09 May 2012 20:14:50 +0000

Tournament Sponsor: Reinhart FoodService

Save the Date: Wednesday, June 13, 2012
Hosted by: The Country Club of Barre
New England Culinary Institute Serves Up Two Courses: Golf and Great Food

100% of net proceeds will provide scholarships to deserving culinary students.

On Wednesday, June 13, 2012, friends of New England Culinary Institute will gather at the Country Club of Barre to support the NECI Scholarship Fund. The tournament will be held in a scramble format with a shotgun start.
The tournament is limited to 120 players. The invitation list includes major corporations within the State of Vermont, vendors to NECI, and long-time NECI friends and supporters.

Entry Fee of $125 includes:

Greens Fees
Cart
NECI “Culinary Treats” on the course
Golfer Tee-bag
Awards Reception
Other Giveaways

Schedule of Events

10:30 am – Registration
12:00 noon – Shotgun start with box lunches
4:30 pm – Hors d’oeuvres lunches, four person scramble, silent auction

More Information: Tournament Poster | Sponsporship Flyer

The Scholarship

The NECI Scholarship Fund is a Vermont non-profit corporation organized to provide scholarships for students who attend New England Culinary Institute. Nearly 80% of incoming students receive some kind of scholarship aid. NECI scholarships are awarded to motivated, deserving students who may not otherwise be able to realize their dream of a culinary education.

An investment in a student through the NECI Scholarship Fund offers some of the best long-term return potential imaginable. The NECI Scholarship Fund not only forever changes the lives of the students who come here, its benefits ripple through entire communities for decades and generations to come. We need your help to encourage and prepare the food industry leaders of the future.

Read more about the NECI Scholarship Fund.

For more information, contact Elisabeth Bradley.

NECI on Main’s Celebrity Chef Series for May 8th – 12th

barndoor — Mon, 07 May 2012 19:47:27 +0000

Join NECI on Main this week, while we feature Paul Prudhomme’s worldfamous American cuisine. His landmark restaurant: K-Paul’s Louisiana Kitchen continues to draw rave reviews as the epicenter of Canjun/Creole cooking.

Prudhomme has been recognized by numerous organizations for his culinary contributions. In 1983, the Louisiana State Restaurant Association awarded Prudhomme the distinction of Restaurateur of the Year; in 1986, Culinarian of the Year by the American Culinary Federation; he received the Fine Dining Legend Award from Nation’s Restaurant News in 2001 and was inducted into the Menu Masters Hall of Fame in 2003.

Prudhomme has authored numerous cookbooks and produces his Magic Seasoning Blend of spices, available in all fifty U.S. States and 25 other countries.

This week’s celebrity chef menu is dedicated to the stylings of Paul Prudhomme and his special Louisiana Kitchen restaurant.

Prix Fixe Dinner Menu
$27 per person plus tax and gratuity

First Course: Chicken and Andouille Sausage Gumbo Ya-Ya
Entrée: Bronzed Monkfish (poor man’s lobster) sautéed in brown butter and served with a sauce of roasted pecans, jalapeño pepper, garlic, onions and celery. Accompanied by butter poached potatoes and glazed carrots.
Dessert: Sweet Potato Pecan Pie served with chantilly cream

Visit the NECI Booth at the National Restaurant Association Convention

barndoor — Fri, 04 May 2012 18:00:52 +0000

Representatives from the New England Culinary Institute will be in booth 2083 at the NRA convention. The convention lasts from May 5th through 8th, and is taking place in Chicago, IL.

For curious onlookers who have found us online but are yet to see our booth, please take a look at NECI’s flyer, which has valuable information about our academic programs, Android and iPhone apps.

To find out more either fill out an information request form, or contact us by phone at 877.223.NECI(6324). We hope to hear from you soon!

NECI on Main’s Celebrity Chef Series for May 1st – 5th

barndoor — Tue, 01 May 2012 14:59:28 +0000

Chef Jose Garces is being featured this week, and is one of America’s premier chef/entrepreneurs. He is a member of the elite “Iron Chef” club with a culinary empire of seven restaurants in the Philadelphia area: Amanda, Tinto, Distrito, Chifa, Village Whiskey, Garces Trading Company, and JG Domestic. A native of Ecuador, Chef Garces blends his history with the American palate for high cuisine in a fun environment. Join NECI on Main chefs and students for the unique blend of flavors of Chef Jose Garces’ Chifa Restaurant.

Prix Fixe Dinner Menu
$27 per person plus tax and gratuity

First Course: Empanada with Peekytoe crab, red pepper juice, shaved and pickled cucumber slaw
Entrée: Chinese Five-Spice Smoked Pork with brown sugar/hoisin sauce, pickles, wasabi endive slaw, fresh lime and warm flour tortillas
Dessert: Mango Pudding topped with caramelized meringue and fresh strawberry

Jose Garces’ cookbooks are available at Rivendell Books, along with other books from NECI on Main’s celebrity chefs. From May 8th-12th Chef Paul Prudhomme will be featured, and is recognized as one of the most popular chefs in the US.

Live Music in The Cellar at NECI on Main

barndoor — Mon, 23 Apr 2012 18:33:58 +0000

This May, the schedule for NECI on Main’s Music in The Cellar will be featuring five Thursday night performances. No cover charge. Live Music from 6:00 – 9:00 pm.

May 3rd: Abby Jenne, Rock and Blues
May 10th: Jairo Sequeira, Latin Acoustic
May 17th: Blue Fox, Old School Blues Guitar
May 24th: Mark LeGrand, Rock and Blues
May 31st: Borealis Guitar Duo, Celtic, England and Old Time American Tunes

You can see the flyer for the schedule as a .PDF file here, and by visiting the New England Culinary Institute’s Facebook page. And don’t forget to check out NECI on Main’s Facebook!