News From the Kitchen
We kicked off our 2018 Guest Chef Night Series with Chef Will Avelar of Meril. Chef Will created an extraordinary family style meal that included Fried Rock Shrimp Salad, Korean Short Ribs with cucumber kimchee, Candied Pork Ribs, Miso Glazed Carrots, Lemongrass Steamed Jasmine Rice, and Bananas Foster Doberge cake. Attendees also enjoyed passed appetizers of Caviar Deviled Eggs and Gulf Oyster Shooters.
Current program trainees and graduates joined Chef Will in the kitchen and as front-of-house staff to make the evening a great success. Chef Will also included Javette Hitchens, a graduate of Liberty’s Kitchen and a current line cook at Meril to assist with the evening.
“I’m honored to have been asked to participate as a guest chef for Liberty’s Kitchen’s dinner series and show my support for this incredible program,” said Chef Will. “Mentorship is invaluable for young people in the hospitality industry, and myself, as well as the Foundation and Emeril’s restaurants, are proud to be a part of helping shape the next generation of this workforce in our community,” stated Chef Will.
Attendees also participated in a live auction. Items included an Ariodante Contemporary Art & Craft Gallery Experience that included art and jewelry pieces, a wine tasting courtesy of Bizou Wines, and a meat and cheese tray from Liberty’s Kitchen. Chef Will also auctioned a private cooking demonstration for 12 people to be held at Liberty’s Kitchen with the winner selecting the menu.