The 6th Annual Chefs of Our Kitchen (C.O.O.K.) series begins March 21 with Greater New Haven’s First Family of Fine  Food: siblings Elena Fusco, owner/founder of Bin 100 (Milford), Gennaro “Gerry” Iannaccone, owner/chef at Goodfellas (New Haven), and their nephew, Paul Iannaccone, co-owner/chef at Ristorante Lucé (Hamden). The Iannaccones' rich culinary heritage traces its roots to Naples, Italy.

The mouthwatering menu features signature dishes from each of the three restaurants:

• Appetizer (Lucé): Jumbo Shrimp and Sea Scallop, wrapped with speck, in a Madeira cream sauce
• Entrée (Goodfellas): Filet Cognac (certified Angus beef tenderloin), topped with portabella mushrooms and picked lobster meat, in a Gorgonzola cream sauce
• Dessert (Bin 100): Zabaione, a warm custard, served with fresh blueberries

About Chef Elena Fusco: Elena’s appreciation for food and hospitality sprang from an upbringing that revolved around family gatherings and good cooking. Elena learned the business from the bottom up while still in school – everything from checking coats, to waitressing, to management. In 2007, she fulfilled her dream of opening her own restaurant, Bin 100, which is known for its flavorful Italian and Mediterranean cuisine and varied wine selections. She practices hands-on ownership – greeting guests and ensuring they have a great dining experience.

About Chef Gerry Iannaccone: The second youngest of eight children, Gerry, a self-taught chef, started working in restaurants – as a dishwasher – at age 14. Raised on Wooster Street, New Haven’s legendary “Little Italy,” he grew up rolling meatballs, making pasta and mixing sauces. Over the years, he opened and operated seven successful restaurants. For the past 13 years, he has focused on his current restaurant, Goodfellas, which focuses on farm-fresh ingredients, traditional Italian cuisine, exceptional service and a fun dining experience.

About Chef Paul Iannaccone: Paul, son of Elena and Gerry’s brother Ralph, grew up surrounded by aunts, uncles and cousins working in restaurants “all over the place!” Beginning his culinary career as a teenager, he later joined his family’s restaurant, Raffaello’s, learning to cook alongside Dad and Uncle Gerry. Paul went on to open Assagio in Branford and in 2006, he joined his father at Ristorante Lucé, where he has refreshed the Tuscan cuisine by incorporating new ideas, techniques and fresh food in every dish.

Proceeds from C.O.O.K. events help fund scholarships for Gateway students and provide professional development opportunities for the college’s faculty and staff. 

Tickets for this event are $85 per-person and include:

• A 6 p.m. pre-event reception with wine, beer, soft drinks and hors d’oeuvres in Gateway’s NewAlliance Foundation Art Gallery, with the opportunity to meet our chefs
• A 6:45 p.m. three-course dinner served in Café Vincenzo, Gateway’s elegantly appointed demonstration kitchen. The meal will be prepared by Gateway Culinary students, under the chefs’ supervision, in the school’s state-of-the-art culinary facilities.
• The opportunity to watch and learn culinary techniques and ask about food preparation, techniques and recipe secrets
• Wines parings carefully selected to compliment the meal
• Free parking at the Temple Street Garage (parking tickets validated at check-in)
   

Seating is limited, so reserve your space today! Visit www.gatewayfdn.org or call the Foundation at (203) 285-2557 to make your credit card payment.