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SOLD OUT – Alaskan Feast of the Seven Fishes – Friday, December 14, 2018, 5:30p.m.

$ 100.00

Each December we celebrate the upcoming holiday season with the Italian-American tradition of Feast of the Seven Fishes.  This year we’re adding a special twist by bringing in guest chef Beau Schooler from Alaska!

Chef Beau (see bio below) was just 19 when we all attended culinary school together in Calabria, Italy, and since then he has been expanding his culinary offerings in Juneau, Alaska with much critical acclaim.  His inventive dishes and creative culinary mind (salmon chorizo, kimchi salumi, reindeer ramen, spruce tip marshmallows!!) are the reason he was nominated and a semifinalist for the James Beard Foundation’s “Rising Star of the Year” award and garnered “Best Seafood Chef” at the Great American Seafood Cookoff in 2015.

This special multi-course dinner will consist of (at least!) seven different seafood dishes across a variety of styles and courses – all containing Alaskan specialities procured by Chef Beau. 

As always, still & sparkling water, espresso & hot tea are provided and all other beverages are BYOB. 

The cost of this reservation is per person.  Dinners are paid in full at the time of reservation (reservations are non-refundable). 

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Dinners are BYOB and take place at La Tavola – 245 N. Main Street, Spring Grove PA.

*Due to the fixed-menu nature of these events, our Farm Table Dinners may not be appropriate for those with food allergies or dietary restrictions. Please contact farmtable@caputobrotherscreamery.com with any questions.

Alaskan restaurant owner Beau Schooler was born and raised in Anchorage, Alaska and began his cooking career at the age of fourteen.  After working at several restaurants throughout Alaska and in Portland, Oregon, Schooler enrolled at the Italian Culinary Institute in Calabria, Italy in 2006 – a full immersion culinary, baking, pastry, and gelato program presented by some of Europe’s most renown master chefs.  After completing his studies at the Italian Culinary Institute, Schooler made his home in Juneau, Alaska’s capital city, where he currently owns and operates several eateries.

Schooler’s first venture, The Rookery Café, offers globally-influenced food featuring seasonal Alaskan ingredients and was voted best restaurant in Juneau in the 2014 Juneau Empire’s Readers Choice Poll.  That same year, Schooler re-enrolled in the Italian Culinary Institute, this time focusing on traditional Italian charcuterie: curing meats, sausage making, and artisanal salumi.  Shortly after, Schooler opened Panhandle Provisions, a specialty grocery store featuring house-cured meats and handmade pastas, among other specialty items and The Taqueria aims to bring authentic Mexican food to Alaska.  Beau’s latest venture, In Bocca al Lupo, a traditional Italian restaurant, opened in March 2016.

Chef Beau Schooler