Table Hoppin’: Worcester Tech students to take over Flying Rhino for …

Executive ready Christopher O’Harra and staff during a Flying Rhino Café Watering Hole in Worcester have assimilated army with a culinary humanities dialect during Worcester Technical High School for a second year for a one-night-only takeover of a Rhino.

The Flying Rhino Restaurant Takeover, from 5 to 9 p.m. Feb. 6, is a fundraiser, with all sheet sales and donations to advantage Worcester Tech’s culinary and liberality program. In a eventuality of severe weather, a fundraiser will be hold Feb. 7.

Reservations are required, with no parties incomparable than six. Tickets are $50 per chairman for a three-course dinner, including nonalcoholic beverages; $75 per person, VIP four-course chef’s dinner, including nonalcoholic beverages. The menu will embody choices of soups, salads, entrées and desserts.

Purchase tickets (cash or credit card) during a Flying Rhino Café, 278 Shrewsbury St., Worcester, (508) 757-1450, or during Worcester Tech’s Skyline’s Main Street Café (cash or check only), 1 Skyline Drive.

Students (seniors) will work side by side with a Flying Rhino staff. They not usually will ready a food though also will offer it, with a assistance of a restaurant’s waitstaff. Guests will be means to squeeze wine, beer, etc. Bartenders and wait staff from a Flying Rhino will be in assign of pouring and portion all alcohol.

Kevin R. Layton, conduct of a culinary humanities dialect during Worcester Tech, and chef/instructors during a propagandize will be on site. Proceeds will be used for scholarships and category margin trips for culinary and liberality students.

Several businesses are sponsors of a event, including Paquette Farm in Shrewsbury, West Boylston Seafood and Dole Bailey Inc.

The Flying Rhino is owned and operated by Paul Barber and Melina Capsalis Barber. O’Harra is an award-winning ready who took home initial place in a People’s Choice Award during Worcester’s Best Chef foe Jan. 28 during Mechanics Hall in Worcester. He took a first-place Judges’ Choice Award in a 2017 WBC foe and has won other internal awards.

The Flying Rhino Restaurant Takeover final year sole out. Fantastic evening! We demeanour brazen to what a students ready adult this year.

Worcester’s strange qualification splash festival, Brew Woo, presented by Wachusett Brewing Co. and Austin Liquors, will take place Mar 31 in a DCU Center in Worcester.

The festival will underline dual sessions, 1 to 4 p.m. and 6 to 9 p.m., in a DCU’s Exhibition Hall.

Tickets go on sale during 10 a.m. Feb. 2 during a DCU Center Box Office, by phone during (800) 745-3000 and online during www.ticketmaster.com.

Standard tickets are $38 per chairman in advance, $48, a day of event. Souvenir potion and 30 splash tickets are enclosed in a cost of tickets. VIP ticket: $63 per person. Limited availability, and tickets will not be accessible a day of event. VIP sheet includes commemoration glass, 40 splash tickets, early VIP opening and more.

Group discounts are accessible for parties of 20 or some-more for a singular time only. Send email to groups@dcucenter.com or call (508) 929-0125 for some-more information. This is a 21+ event.

The festival will underline qualification splash tastings from some-more than 80 breweries. Live music, food offerings, vendors and more. Visit https://brewwoo.com for an refurbish on breweries and vendors.

Event sponsors are radio hire WEEI and a Massachusetts Pirates.

Deadhorse towering restaurant, 281 Main St., Worcester, will offer Super Bowl Takeout Feb. 4. Orders have to be placed in chairman or by phone by 4 p.m. Feb. 3.

Super Bowl celebration platter, $100, serves 4 to 6. Platters embody Korean-fried steep wings, pig ribs, Buffalo mac and cheese, bean chili, coleslaw, housemade potato chips and onion dip, crudites and Israeli hummus. Visit www.deadhorsehill.com or call (774) 420-7107 for some-more information.

The grill will applaud Valentine’s Day, Feb. 9-14, with a special four-course prix fixe menu.

Cost is $95 per person; additional $35 for booze pairing. Prices bar taxation and gratuity. Reservations are recommended, though not required. Call a grill for some-more information.

The Castle Restaurant, 1230 Main St., Leicester will have a annual Game Dinner, interconnected with wine, during 5 p.m. Mar 4.

Cost is $112 per person, incompatible gratuity. Reservations are limited; call (508) 892-9090.

Hors d’oeuvres will convey dinner. First course: Idaho towering rainbow fish strap en papillote with a uninformed tarragon-lime cream and surfaced with uninformed poached cove white shrimp; Second course: Rich and warming steep confit dish with winter cabbage and vegetables; Dinner: South Texas antelope strap “maple cured” and roasted, accented with shredded Axis venison sausage and a black and immature peppercorn reduction; Dessert: Classic Black Forest Torte with macerated black cherries and an accent of black cherry gelato; coffee.

Not Your Average Joe’s, 291 Turnpike Road, Westboro, will have a Valentine’s Day Celebration, Feb. 9-14.

The grill will underline wines, etc. Appetizers embody Lobster Bisque, Heart Beet and Goat Cheese, and Crispy Kataifi Wrapped Shrimp; Entrées: Surf Turf ($24.99); Crab-Stuffed Flounder ($21.99); Herb-Roasted Statler Chicken Breast ($19.99); Dessert: Love in a Glass (decadent chocolate mousse, uninformed strawberries, churned cream, marshmallows and toasted coconut.)

Arturo’s Ristorante, 54 East Main St., Westboro, will offer a unchanging menu on Feb. 14 in further to Chef’s Valentine Day Specials.

Reservations are required. Seating during bar is initial come-first served. Call (508) 366-1881 or revisit www.arturosristorante.com.

The grill also will offer “Amore Meal To-Go,” a four-course finished meal, with easy heating instructions included. Cost is $80, and tax. Orders contingency be placed by 5 p.m. Feb. 9. Orders might be picked adult until 5:30 p.m. Feb. 14.

Arturo’s Amore Meal To-Go menu: Primo: Italian Antipasto; Secondo: Spinach and Endive, roasted apples, strawberries, hunger nuts, pomegranate seeds, Asiago cheese, honeyed carrot and white balsamic vinaigrette; Terzo (choice of dual entrées): Beef Tenderloin, a coffee- and cocoa-rubbed 8-ounce center-cut beef fillet, surfaced with ancho chili butter, served with potato and vegetable; Cod Fillet, pan-seared and served over a uninformed tomato pizzaiola salsa and surfaced with an olive tapenade. Served with uninformed vegetables; Butternut Squash Risotto, cauliflower, leeks sautéed with Parmesan risotto (vegetarian). Meal includes a house-selected dessert.

Tomasso Trattoria Enoteca, 154 Turnpike Road, Southboro, will have seatings from 5 to 10 p.m. on Valentine’s Day, Feb. 14.

Executive ready Daniele Baliani will ready a four-course meal, $70 per person, and taxation and tip. Regular cooking menu will not be accessible that night. Visit www.tomassotrattoria.com or call (508) 481-8484 to reserve.

Local chefs exhilarated adult a kitchen during a 11th anniversary of Worcester’s Best Chef Competition, hold Jan. 28 in Mechanics Hall in Worcester.

Chefs started competing for a Judges’ Choice Awards shortly after 10:30 a.m., circuitous down after 3 p.m. Judges knew dishes as 1 by 20 for a blind tasting.

Culinary students from internal vocational high schools presented a 9 judges with a chefs’ display dishes and descriptions, and of course, dishes to taste.

The chefs afterwards incited around and headed to their booths on a second and third floors of Mechanics Hall to ready tasting dishes for a public.

Julio’s Liquors in Westboro brought in wine, splash and spirits’ member to flow tastings for a some-more than 1,000 guest during a event. Owner/executive ready John Lawrence and staff from Peppers Artful Events in Northboro worked behind a scenes with chefs, expediting their food, etc. It was a whirlwind of activity!

Chef Robin Clark from deadhorse towering grill in Worcester won Judges’ Choice First Place Award; Brian Treitman, chef/owner of B.T.’s Smokehouse in Sturbridge, second place; Chef Ken O’Keefe of a Publick House Restaurant in Sturbridge, third place.

All 3 chefs competed on theatre for a Iron Chef Award. They all had to incorporate 3 poser mixture in their dish: Buddha’s Hand, a gnarly fruit infrequently referred to as fingered citron, belligerent turkey and Sambal Oelek prohibited sauce.

Chefs had 30 mins to ready dishes before judges and guests. O’Keefe was a Overall Iron Chef winner.

Note: Robin Clark of deadhorse towering was a initial lady to take a theatre and contest for WBC’s Iron Chef Award. She is a second lady to win a initial place Judges’ Choice Award during a WBC competition. Laddavanh “Anna” Bouphavichith, chef/owner of Yama Zakura Sushi Bar and Fusion Cuisine in Northboro, won a WBC endowment in 2008. There was no Iron Chef Award during a time a eventuality took place during Worcester Technical High School. She also won a Judges’ Choice Award in 2009 and People’s Choice Award in 2010.

Guests during 2018 WBC voted People’s Choice Awards. Winners: Christopher O’Harra of a Flying Rhino Café in Worcester, initial place; Brian Treitman of B.T.’s Smokehouse, second place; Michael Arrastia, chef/co-owner of a Hangover Pub/Broth in Worcester, third place.

People’s Choice Best Student Dessert: Tantasqua Regional High School in Sturbridge, initial place; Bay Path Regional Vocational Technical High School in Charlton, second place; Central Massachusetts Collaborative in Worcester, third place.

Other awards: TV3 Student Dessert Winner: Central Massachusetts Collaborative; WXLO Perfect Palate Award: Chef Kenny Smith of Volturno in Worcester.

It was a illusory evening, and guest got a possibility to accommodate chefs and restaurateurs. Some chefs were first-timers during a event, while others work for restaurants that are scheduled to open early this year in Worcester.

Great job, chefs!

— If we have a tidbit for a column, call (508) 868-5282. Send email to bhoulefood@gmail.com.

 

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