Community Kitchen's Guest Chef Dinner with Chris Galarza

This Wednesday, Community Kitchen welcomes Chef Chris Galarza for their October Guest Chef Dinner. While this organization has steadily provided enrichment for those enrolled in its initiatives, this monthly series invites everyone with an appreciation of quality culinary exploration to join in the good times.

Community Kitchen has been “cooking up opportunity” for over a decade, opening in 2013 to offer training programs, transitional employment opportunities, apprenticeships, and job placement. Their first course of Culinary Training Program students graduated in 2014, and to date they’ve seen 500 individuals move through their programs and into positions within or connected to the local culinary community. The cost to participate is the desire to succeed and the commitment to make it happen.

The Guest Chef Dinner series brings renowned chefs working in a vast and varied array of cuisines to work directly with students. “We’ve been very fortunate with who we’ve had,” says Pam Luu, the organization’s marketing representative. “A lot of Best Restaurant chefs have joined us. We’ve been lucky with quite a few incredible chefs volunteering time and talents.”

Each plans a menu, then comes in the day prior to prep with advanced students. All work together during the event in an open kitchen allowing guests to observe their processes, and additionally speak between courses to share details on the creation of the meal. The Chef also talks about his own work, and students may talk about their journeys as well.

This month brings Chef Chris Galarza, President of the American Culinary Federation in Pittsburgh, author of “Understanding the Green Industrial Revolution”, and the first chef in the US certified in an all-electric kitchen.

Previous guest Chefs have included Cinderlands Warehouse’s Joe Kiefer with an Oktoberfest meal; Eric White of Pgh Dumplingz; and APTEKA’s Tomasz Skowronski with the first fully vegan dinner. “He loved our program and our students,” Luu says. “He brought in ingredients himself which he donated to us, and talked about what they were, why they use them,why he’s so specific about where he sources. It was a great way for students to experience things that they’ve never made or even tasted before.”

The Dinner itself is open to the public, and a spectacular way to showcase the work of the organization and its students. With the dinners typically the last week of the month, as the holidays approach this will be the final installment of 2024. In January they’ll return with EYV’s Executive Chef Michael Godlewski. All proceeds go directly back into Community Kitchen’s programs

“It’s one of the most eye-opening experiences- for our students, chefs, and guests,” Luu says. “We have regulars who come every month; we love for new people to come and see what it’s all about. You don’t really understand it until you’re here.”

THE MENU:

First Course
Roasted Beet & Carrot Salad
Shaved Fennel, Candied Walnuts, Whipped Goat Cheese, Honey Vinaigrette, Arugula
(allergens: nuts, dairy)

Second Course
Wild Mushroom & Leek Risotto
Chanterelle Mushrooms, Roasted Butternut Squash, Fresh Thyme Parmesan Crisp
(allergens: dairy)

Third Course
Seared Duck Breast w/ Cranberry & Rosemary glaze
Roasted Brussel Sprouts, Parsnip Puree
(allergens: dairy)

Fourth Course
Venison Loin w/ Apple Sage Compote
Roasted Turnips, Buttered Farro, Sauce Bordelaise
(allergens: dairy)

Dessert
Pumpkin Pot de Crème
Spiced Ginger Crumble, Caramelized Pear, Walnut Caramel, Whipped Crème Fraiche
(allergens: eggs, dairy, nuts)