Marlon Vila, chef at Rozafa Mediterranean Bistro is featured on The Chefs’ Table Series®.  Rozafa is located in Quincy, MA. He explains to the audience how to make pork tenderloin with Granny smith stuffing, prosciutto di Parma, porcini and truffle risotto. Co-host Carol O'Connor discusses the wine pairing for this dish with Danny O'Neill wine consultant of WineBow Boston. Marlon Vila sits with Carol at the beautiful, cozy bar in Rozafa to discuss how his family is much involved with the restaurant and how he started in the restaurant business. 

Carol along with Kerry Byrne, who both graduated with their Bachelors Degree in History from Boston College, start up a new segment on the show called Exploring Historical Quincy. Kerry explains to Carol the history of Church of the Presidents, which is The United First Parish Church. In this church, Kerry talks of the how both Presidents John Adams and John Quincy Adams were life-long members of the Church, and how these men shaped American History.

Recipe, courtesy of Courtesy of TableCritic, Inc

White Pizzetta

 

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Chefs Table Foundation announces a new culinary class:

In One Day Learn the Basics for Better, Safer COOKING  

This is a one day, hands-on instruction that will provide essential knowledge for safer cooking and food handling, knife skills & maintenance; safe food storage for perishables; food safety; internal temperature codes for proteins and more. The class will take place on Saturday, September 23rd from 9am to 1pm at the Elks Lodge, 248 Spring Street, West Roxbury, MA. The class is appropriate for ages 14 years old and over. The cost of the class is $89.00 and includes coffee and light lunch. To reserve, please contact Carol O'Connor at 617-323-0670 or email caroloconnorctf@gmail.com 

To purchase online, visit: http://www.chefstablefoundation.org

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