Presenting a dinner at the James Beard House is one of the jewels most Chefs would love to have in their resume. Chef Robert Rizzuto CEC, CCE of the New York Institutes of Technology (NYIT) de Seversky Conference Center in Old Westbury New Yorkhosted two events there in 2002. The first one was an Easter Brunch and the most recent, December 28th 2002 a "Palm Springs Christmas". To get an overview of the process involved in putting on one of these events I spent two days prior to the dinner in the kitchen at the de Seversky, taking pictures and talking to the staff. I am pretty comfortable in this kitchen; I worked there under Chef Rizzuto (Bobby or Robert, as he prefers to be called by the staff) for over a year. It was like a home coming. In the small world category I have also had most of the staff as students my self. The Center is housed in the neo-classical Georgian Gold Coast Mansion commissioned by Alfred I. Du Pont in 1916. An active Culinary Arts program under the auspices of the NYIT Culinary Arts Program at the Islip Campus is on the site, with classrooms and practical kitchens. School functions for NYIT and a from scratch Gourmet lunch buffet during the school year keep them busy. (It's open to the public but don't tell anyone, it one of the best kept secrets on Long Island. For specific information, please call 516-686-7675) The Center is noted for its very high end weddings and catered special events on the weekends. No advertising is permitted to promote catering at the Center by the local town, but the word of mouth keeps the weekends booked. The annual Gold Coast Wine Classic, Vatel Club picnics, Chaine des Rotisseurs dinners and monthly Epicurean Club Dinners are some of the other numerous culinary events that keep Chef Rizzuto and his fine staff from getting bored.
In July of 2002 Bobby was in his office doing the next weeks schedule, when Mildred Amico, program director of the Beard House, called. After speaking to her for a few minutes, Bobby walks down the hall from his office to the lower kitchen and announces to the staff "Guess what guys, we've been invited back to the Beard House!" The process of preparing dinner at the Beard House is similar to a 5 course dinner for 100+ in a three story house out of your home kitchen. Only, it's not your kitchen. It's one where you have to bring in EVERTHING and you don't know what to expect until you enter the kitchen. In many off premises catering situations you can bring in your own cook tents and stoves. This is frowned upon in lower Manhattan. Did I mention that as guests arrive, they enter first through the kitchen, during service, and procede to the dining areas? Fortunately, this is Chef Rizzuto's second experience, so he knows his mise en place has to be perfect. 90% of the work, is in the planning process for the event . The menu has to take into account the space available in the tiny kitchen as well as the fact there is no walkin and very minimal refrigeration. You bring in all of your own cookware and special serving dishes and there is only minimal storage space. There is no parking area except for the street, and that is taken up on one side by the doctor's only parking and the other by staff and visitors to St Vincent,s Hospital, directly across the street from the Beard House. There are many considerations to be taken before submitting the menu to the Beard House. Befor the event a meeting is held with the staff. Considerations- the taste of the menu, especially because it's a Champagne tasting menu made in cooperation with Veuve Clicquot Champagne. (Mierelle Guiliano, President of Veuve Clicquot Champagne and wife of Dr. Edward Guiliano, President of NYIT are both great supporters of the de Seversky Center). The deadline for submitting the Beard House newsletter for the menu is September 15th. The initial menu is created and forwarded to Veuve Clicquot for wine pairings with the food. A suggestion was then made to replace the orange marmalade garnish for the crab salad and the chocolate dessert to blend better with the champagne. A switch is made to a celeriac salad for the crab app and to a dessert with fruit and nuts- Praline and Dried Fruit Charlotte with Champagne Anglaise Sauce.
Presenting a dinner at the James Beard House is one of the jewels most Chefs would love to have in their resume. Chef Robert Rizzuto CEC, CCE of the New York Institutes of Technology (NYIT) de Seversky Conference Center in Old Westbury New Yorkhosted two events there in 2002. The first one was an Easter Brunch and the most recent, December 28th 2002 a "Palm Springs Christmas". 
The Center is housed in the neo-classical Georgian Gold Coast Mansion commissioned by Alfred I. Du Pont in 1916. An active Culinary Arts program under the auspices of the NYIT Culinary Arts Program at the Islip Campus is on the site, with classrooms and practical kitchens. School functions for NYIT and a from scratch Gourmet lunch buffet during the school year keep them busy. (It's open to the public but don't tell anyone, it one of the best kept secrets on Long Island. For specific information, please call 516-686-7675) The Center is noted for its very high end weddings and catered special events on the weekends. No advertising is permitted to promote catering at the Center by the local town, but the word of mouth keeps the weekends booked. The annual Gold Coast Wine Classic, Vatel Club picnics, Chaine des Rotisseurs dinners and monthly Epicurean Club Dinners are some of the other numerous culinary events that keep Chef Rizzuto and his fine staff from getting bored. 
In July of 2002 Bobby was in his office doing the next weeks schedule, when Mildred Amico, program director of the Beard House, called. After speaking to her for a few minutes, Bobby walks down the hall from his office to the lower kitchen and announces to the staff "Guess what guys, we've been invited back to the Beard House!" 
especially because it's a Champagne tasting menu made in cooperation with Veuve Clicquot Champagne. (Mierelle Guiliano, President of Veuve Clicquot Champagne and wife of Dr. Edward Guiliano, President of NYIT are both great supporters of the de Seversky Center). The deadline for submitting the Beard House newsletter for the menu is September 15th. The initial menu is created and forwarded to Veuve Clicquot for wine pairings with the food. A suggestion was then made to replace the orange marmalade garnish for the crab salad and the chocolate dessert to blend better with the champagne. A switch is made to a celeriac salad for the crab app and to a dessert with fruit and nuts- Praline and Dried Fruit Charlotte with Champagne Anglaise Sauce.