Community Bulletin Board
- Effort to Make CT a Better Place to Bike/Walk
- Loughran Heads CCF Development
- Waterbury Residents Save on Prescriptions
- $25,000 Grant to Mattatuck Historical Society
- Exchange Club to Host P.R. Specialist
- Easter Seals Aid Fund & Scholarships
- Scholarship Opportunity for High School Seniors
- Legislators Announce Funding for Waterbury
- Opening for 3 Spring Exhibitions at Museum
- Music @ The Matt: Pianist Julian Toha
- Palace Theater's April Events
- Public Hearing to be held for 'Common Core'
Chef Richard Morotto At Mattatuck Museum, August 29th
The Chef Series at the Mattatuck Museum continues with Chef Richard Morotto of Bin 300 Restaurant in Wolcott on Monday, August 29th, 2011 from 6:00-9:00pm. With Chef Richard watch and learn how to make seasonal dishes as he creates an amazing meal of Apple and Brie Turnovers with Port Reduction, Lobster Cappuccino with Vanilla Bourbon Chantilly and Wild Mushrooms in a Red Wine Sauce with Pappardelle Pasta and Manchego Cheese. Learn valuable cooking techniques and tips then enjoy the meal in the elegant museum setting.
Richard Morotto, Executive Chef at BIN 300 World Bistro in Wolcott is a graduate of Johnson & Wales University with a Bachelor’s Degree in Culinary Arts. Richard studied in Paris, France before moving to Boston. He was Chef de Cuisine at Metropolis Cafe for 3 years where he became known for his signature dish and picked up the nickname, “Richie Risotto”. After Richard left Boston, he completed a Master’s Course in Italy’s Piedmont region before moving to Parma to work at the Michelin rated Ristorante Parizzi as Chef di Partita. Teaming up with his father and Nancy Sarlo, the three opened Bin 300 World
Bistro in Wolcott in May of 2007.
Nothing equals the learning experience of a real cooking class. Participants will interact with the chef and ask questions to better understand the concepts and techniques. You will have a clear view of all the cooking action and learn how to transform fresh ingredients into a beautiful, delicious menu. The classes will be taught in the museum’s kitchen and the lesson ends with participants enjoying the meal they just learned to prepare.
The fee per session of the Cooking with Class Series at the Mattatuck Museum is $65 for museum members and $75 for non-members. The price includes the class, enjoyed over a glass of wine, and an elegantly set table to savor the meal you learned to create. Join the museum to immediately qualify for the member discount. Space is limited; please register in advance at www.MattatuckMuseum.org or by calling (203) 753-0381 ext. 10.
For more information on all of the museum’s programs, events, and exhibits visit the website at www.MattatuckMuseum.org or call us at (203) 753-0381. The Mattatuck Museum is operated with support from the Connecticut Commission on Cultural & Tourism, and is a member of the Connecticut Art Trail, fifteen world-class museums and historic sites (www.arttrail.org). Located at 144 West Main Street, Waterbury, the museum is open Tuesday through Saturday, 10 a.m. to 5 p.m., and Sunday, noon to 5 p.m. Convenient, free parking is located behind the museum on Park Place.