When

Thursday May 8, 2014 from 6:30 PM to 9:00 PM EDT
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Where

New England Center for Arts and Technology (NECAT) 
23 Bradston Street, 2R
Boston, MA 02118
 

*Ample FREE parking is available.

 
Driving Directions 

Contact

Kris Piatt 
The Culinary Guild of New England 
culinaryguild@gmail.com 
 

Seasoned & Spiced Demo + Dinner 

with Renita Mendonca

Renita Mendonca is a well-traveled chef with global influences to her wholesome, locally sourced cuisine. In this cooking demonstration, Renita will talk about her approach to using seasonings and spices in her cooking, and serve a four-course meal that demonstrates her philosophy. This event will be held in the beautiful, new demonstration kitchen at the New England Center for Arts and Technology, in the recently designated Newmarket District in downtown Boston.

Chef Renita Mendonca has experienced many cuisines, beginning in India, including the United Arab Emirates, Oman, Europe, and the United States. On completion of her Hotel Management and Food Technology degree from Sophia Polytechnic in Mumbai, she started her culinary career at the prestigious Taj Group of Hotels, Mumbai, where she specialized in Thai cuisine. Her appetite for learning led to a culinary scholarship at Johnson & Wales University, where she completed her Bachelors of Science degree in Culinary Arts. While at Johnson & Wales, she assisted Chef Frank Terranova with food styling for the PBS show "Cooking with Class." She then went on to complete her internship at the prestigious Michelin Star restaurant The French Laundry in Yountville, California. 

More recently, Renita was featured on the Food Network show “Chopped." She is now the happy owner of Seasoned and Spiced gourmet caterings, wholesale and retail prepared foods, keeping the products local and wholesome.

Our four-course menu for this evening will include:

Saffron Tikka - chicken tikka marinated with tandoori spices and saffron

Lamb with Apricots - a lamb dish with Mughal/Persian influence

Potatoes with Fenugreek - potatoes with fenugreek leaves and Indian spices

Moong Dal Halwa - lentil-based dessert with cardamom

Wine will also be available for sipping.

Cost is $48 for members and their guests, and $60 for non-members.

The event begins at 6:30 p.m., which will allow time to mingle and network with fellow CGNE members and friends before the demonstration begins at 7 p.m.

Please note that free parking is available at the New England Center for Arts and Technology's on-site parking garage.