Culinary Arts Series 2019

 

The Hammond Regional Arts Center is excited to present the 2019 Culinary Arts Series beginning on Monday, May 6. The event will take place at the state-of-the-art demonstration facility and dining-room of Alack Culinary Equipment Superstore located just east of Downtown Hammond on 17420 Highway 190. The entire community is invited to the Culinary Arts Series, a signature fundraising event for the Arts Center that features an intimate dining experience while watching live demonstrations from guest chefs.

The HRAC has coordinated with five regional restaurants to bring a one-of-a-kind culinary experience. Patrons can look forward to fine cuisine prepared by chefs from around the region including Chef Alex Diaz of the brand new Hammond restaurant Cena; and fan favorite Tommy Masaracchia of Tope La. Each event will begin at 6 p.m. and the chef will start his presentation at 6:30 p.m. During the event, each chef will prepare an appetizer, an entrée and a dessert while demonstrating their culinary techniques to attendees. Complimentary wine will be provided with each meal.

Reap the benefits of your HRAC membership by purchasing the entire 2019 Culinary Arts Series season at $250. This offer is good only for current members of the Hammond Regional Arts Center.

Single ticket prices begin at $70 for HRAC members and $80 for non-members. Tickets are limited, and can be purchased online on this page. Attendees must purchase tickets in advance to attend. No physical tickets will be mailed. Guests will give their names at the Will Call table at Alack.

As a finale to our Culinary Arts Series season, the HRAC will host the “HRAC Coming Home” dinner in September. This dinner takes the Culinary Arts Series back to its roots inside of the HRAC's walls and will support Hammond High's ProStart program.

 

Monday, May 6

Chef Paolo Cenni Ristorante Foodies

Alack Culinary Super Store

 

PAOLO CENNI HAS BEEN IN THE RESTAURANT BUSINESS SINCE HE WAS 8 YEARS OLD.

He was a bus boy for his father, Piero, who was a waiter at Rome’s Angle on Decatur Street in New Orleans. That was in 1986.  Now he owns and operates his own restaurant in the historic district of downtown Ponchatoula, Louisiana, his adopted hometown.  It has been a journey.

Paolo grew up in the province of Bergamo, in the region of Northern Italy. Forbes Magazine’s David Rosengarten reported that the best food in Italy is found in that “wondrous north-central region that lies in the fertile Po River Valley.”  In Bergamo the ingredients for the too-many-to-count restaurants come from the local farms and the fishermen who ply the waters of the Adriatic Sea.

Paolo, his parents and his four siblings came from Italy to the USA in 1984 and settled in New Orleans.  After Rome’s Angle, Paolo’s father ran the downstairs restaurant of the Carmello’s at the corner of Bienville and Decatur.  The cooking was done by Piero himself at the table sides and Paolo bussed and waited tables for his father throughout high school.

In the summer of 1997 Paolo returned to the Emilia-Romagna region of Italy to work for Chef Gallo Cedove.  Mostly, Paolo cleaned fish for the chef but he watched and learned his cooking techniques, too.  Later that year Papa Piero opened his own restaurant in downtown Ponchatoula – Ristorante da Piero, Il Pasatore (the latter part of the name a reference to the Italian Robin Hood).  In 1998 Paolo again returned to Emilia-Romagna and worked in the kitchen with Chef Mateo Casadia.  Upon returning to Ponchatoula, Paolo ran the kitchen of Ristorante da Piero. In 2004 Paolo and Piero re-located their restaurant to Kenner’s Rivertown.  There they operated until 2016, when Papa Piero passed. 

 Paolo, however, never left Ponchatoula.  He considered it his home.  For over 10 years he drove to and from Rivertown nearly every day.  In May 2016 Paolo and Emily, his wife of 18 years, opened Ristorante Foodies in the Gateway Building in the center of town.

Paolo describes his dishes as simple cuisine prepared on the principle that the flavor of the main ingredient is enhanced, but never overpowered, by seasonings and spices and garnishments.

The freshness of the ingredients is also key.  Paolo insists that his New Orleans suppliers provide only fresh ingredients.  And from his restaurant, Paolo has to walk only a block across the railroad tracks that bisect Ponchatoula for fresh vegetables and fruits at Berry Town Produce.  And it’s only another couple blocks down Pine Street (Ponchatoula’s main street) to Harris’ Market for fresh Lake Maurepas catfish.  Pasta is handmade daily in the pasta maker that belonged to Paolo’s father. 

 

Monday, June 3

Chef Anthony Donze of Blackened Brew

Alack Culinary Super Store

 

Monday, July 8

Chef Alex Diaz of Cena; Hammond

Alack Culinary Super Store

 

Monday, August 5

Chef Tommy Masaracchia of Tope Là

Alack Culinary Super Store

 

Monday, September 9

Chef Angelina Drago and Hammond High students of ProStart

Hammond Regional Arts Center

© 2018 Hammond Regional Arts Center