Executive Chef Alon Shaya of Domenica, to Hold Demonstrations for Louisiana Culinary Institute Students

The Louisiana Culinary Institute (LCI) is proud to announce the Executive Chef Alon Shaya of the New Orleans restaurant Domenica, will be holding cooking demonstrations on Wednesday, February 24, 2010 for LCI students.  This is an excellent opportunity for our students to learn from one of the best American chefs in the country.

As a little boy in Philadelphia, Alon Shaya spent most of his time in the kitchen with his mother and grandmother, which instilled in him a passion for cooking. After training at the Culinary Institute of America, Alon interned at the Rio Hotel and Casino in Las Vegas, too young to gamble, but ready to take on the casino kitchens. In 2001, Alon opened Antonio's Ristorante for Harrah's at its casino in St. Louis. It was there that he met Octavio Mantilla, General Manager and Co-Owner of Besh Restaurant Group, who lured him to New Orleans. As Chef de Cuisine at Besh Steak in Harrah's Casino, New Orleans, Alon worked closely with Chef John Besh. In 2007 Louisiana Cookin, showcased him on its cover and in a corresponding feature about five young "Chefs to Watch." Alon and Chef Besh forged a partnership in 2008 and decided to open Domenica, a family-oriented, authentic Italian restaurant in New Orleans Historic Roosevelt Hotel.

For more information about this event or to schedule an interview with Chef Alon Shaya, please email Kim Bourgault at kbourgault@chefjohnbest.com or call Charlie Ruffolo at 225-769-8820.

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Tortelloni di Zucca
By Chef Alon Shaya

Serves 4 people

To assemble the dish

24                Tortelloni
10 Tblsp       Unsalted Butter
¼ cup           Chicken broth
4 leaves       Sage, chopped fine
To taste        Salt

Place in a pot of lightly salted water on high heat and bring to a boil.
In a sauté pan over medium heat, melt 8 tablespoons of butter and cook until it starts turning golden brown. Add the chopped sage, then the chicken stock and boil until it has reduced by half. Add the remaining two tablespoons of whole butter and salt. Stir with a spoon off the heat until the whole butter melts and the sauce appears slightly thickened. Add the tortelloni to the boiling water and cook for 2 minutes. Remove and place in a sauté pan with the butter sage sauce. Toss lightly and place on a serving dish. Shave some Parmigiano Reggiano over the top.

For the chestnut pasta

(makes 1 pound) There will be extra left that you can use at a later time.
¾ cups             00 pasta flour (all purpose flour can substitute)
½ cup              Chestnut flour
1/3 cup            Semolina flour
9 each             Egg yolks
3 to 4 Tblsp     Water
1 Tblsp            Extra virgin olive oil

Combine all ingredients in a kitchen aid mixer with a dough hook attachment and mix until smooth. Once the dough looks smooth let mix additional 10 minutes. Wrap and let rest for 1 hour. Roll thin on a pasta roller (2nd to last setting) and cut 3 inch circles with a straight edged round cutter. Place 1 tblsp of the butternut squash filling in the middle, then fold up one end of the circle to meet the other end. This will cause the shape to become a half moon. Then, with the sealed end facing up, bring the ends together in the opposite direction of the sealed end and pinch closed. Place in an air tight container and put in refrigerator until ready to use.

For the filling

You will have extra filling left that can be used at a later time
1 lb                   Butternut squash, peeled and seeded
2 oz                  Amareti cookies
2 tablespoons    Mostarda (spicy candied fruit available at Italian specialty markets)
3 ½ ounces        Grated parmigiano reggiano
1 each               Egg

Preheat oven to 350 F. Dice the butternut squash in pieces that are 2 inches by 2 inches. Toss lightly in olive oil and place on baking sheet in a 350 F oven. When squash are golden and tender, remove from oven and place in a food processer. Add the amareti cookies, mostarda and parmigiano reggiano. Puree all items together until the mixture is smooth. Season with salt to taste. Let cool overnight in the refrigerator.

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