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SOLD OUT – Guest Chef Event – Saturday, November 4, 2017, 5:30p.m.

$ 110.00

If you’ve been to an event at CBC, you’ve probably heard us mentioning how we send our cheese all over the country, even to Alaska.  Well now Alaska is coming to us! James Beard Award nominee Chef Beau Schooler is returning on November 4 to put on another Alaskan Feast!  

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 feature Alaskan specialities procured by Chef Beau.  Items like scallops, Alaskan salmon, Dungeness crab – even reindeer – could be featured!  

Tickets for this dinner are non-refundable and non-transferable.  All our dinners are BYOB.

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Description

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.