The fourth annual White Elephant Chef Series begins on Saturday, October 25, with celebrity chef demonstration at the Brant Point Grill in the White Elephant. This year the chefs are: Alexandra Guarnaschelli from Butter, NYC; Marco Moreira, Tocqueville, NYC; Galen Zamarra, Mas (farmhouse), NYC; and Bob Iacovone, Cuvée, New Orleans.
For her second year, Alexandra Guarnaschelli (Saturday, October 25, 3 to 4 pm) returns as the Executive Chef of New York City’s acclaimed restaurant Butter, where she has created an organic and fresh American-inspired menu. Following a work study at La Varenne Culinary School in Burgundy, France, Alexandra held positions at many international and national establishments, including Guy Savoy in Paris and La Butte Chaillot; Daniel Boulud’s restaurant, Daniel; Joachim Splichal’s Patina in West Hollywood and Nick and Stef’s Steakhouse in New York City. Chef Guarnaschelli has been featured on The Today Show, the Rachael Ray Show and in The New York Times and Elle.
Chef Marco Moreira (Saturday, November 1, 3 to 4 pm) Executive Chef from Tocqueville in New York City cooks his French-American cuisine using the world’s best seasonal ingredients and preserving their natural flavors. The Brazilian-born chef Marco Moreira founded Marco Polo Sushi Catering in New York during the 1980s; the company soon grew into a full-time venture, catering to some of the city’s best kitchens, including Bouley, The Quilted Giraffe, and The Mark. In 2000, Marco and his wife, also a trained chef, opened Tocqueville. The restaurant quickly earned critical recognition and was consistently ranked as one of Zagat Guide’s Top 50 restaurants. They later opened the Japanese restaurant 15 East, which was named one of 2007’s “Best New Restaurants” by the New York Observer and New York Times.
Galen Zamarra (Saturday, November 8, 3 to 4 pm) is Executive Chef and co-owner of Mas(farmhouse) in New York City where he combines classical techniques and modern French flavors with American products and styles. Honored in 2001 with the James Beard Foundation Rising Star Chef award, Galen’s restaurant career includes time spent at Michelin Three Star restaurants in France where he staged at Michel Bras, Georges Blanc, and L’Arpege. Before opening Mas, Chef Zamarra was chef de cuisine at the renowned Bouley Bakery in New York. He has received industry accolades from New York magazine, Esquire, Zagat Guide, and Michelin Guide, and he hosted the popular Discovery Channel series, “Go Ahead, Make My Dinner.”
Bob Iacovone (Saturday, November 15, 3 to 4 pm), also in his second year at Chef & Shop, represents New Orleans in true culinary style.Cuvée, where Iacovone is Executive Chef, was one of the first restaurants to re-open following Hurricane Katrina. A graduate of the Culinary Institute of America, Bob also holds a first-level sommelier’s certificate from the Court of Sommeliers in London. Before joining Cuvée he held positions at the PGA National Resort & Spa and Booking Table restaurant in South Beach and the Windsor Court Hotel’s Grill Room, one of New Orleans Five-Diamond restaurants. Chef Iacovone has been a guest chef at the famed James Beard House in New York City and his achievements have been recognized by Bon Appetit, InStyle, and Esquire.
Tickets for non-house guests are $35. Space is limited. Reservations: 508-325-1320.
Mahon About Town Nantucket Blog 