Pacific Lutheran University

March 14, 2008

Master chef Ken Arnone will visit PLU for Culinary Week March 30 to April 4.

Hosted by Dining and Culinary Services, the week includes interactive cooking sessions taught by Arnone, PLU staff and local experts, as well as a free lunch featuring authentic Italian cuisine.

Arnone is one of only 61 certified master chefs in the United States. His background includes stints at several prestigious hotels and restaurants across the nation, teaching at the Culinary Institute of America and numerous awards.

A former classmate of Dining and Culinary Services Director Erin McGinnis’ from the culinary institute, Arnone was on campus two years ago to train the dining staff on new Asian recipes he developed for PLU. When he returns at the end of this month, he’ll spend three days instructing the staff on regional Italian cuisine.

The interactive sessions and lunch are free for students, faculty and staff, but reservations are required. The schedule includes:

Monday, March 31

• 10:30 a.m. – Fresh pasta demonstration and tasting with Ken Arnone
• 3:30 p.m. – Olive oil tasting with Ken Arnone
• 5 p.m. – Risotto demonstration and tasting with Ken Arnone

Tuesday, April 1

• 10:30 a.m. – Italian cheese tasting with Ken Arnone
• 4 p.m. – Chocolate tasting with PLU baker Erica Fickeisen

Wednesday, April 2

• 10:30 a.m. to 2:30 p.m. – “Flavors of Italy” lunch in The Commons, featuring the new flavors Arnone taught the Dining and Culinary Services staff. The meal is free, but donations will be accepted for the PLU Community Garden.
• 4 p.m. – Truffles and tempering with PLU baker Erica Fickeisen

Thursday, April 3

• 11 a.m. – “How to Cook a Catered Meal from your Residence Hall” with Lisbet Mielke ’90, owner of Ravishing Radish Catering
• 12:30 p.m. - Healthy cooking presentation by Erin McGinnis, director of Dining and Culinary Services
• 2 p.m. – Thundering Hooves natural beef presentation with Keith Swanson ’89
• 3 p.m. – “Fresh Herbs and Spices: A Healthy Way to Add Fresh Flavor” with PLU lead cook Casey Tomlinson and lead catering cook Javier Alejndro
• 4 p.m. – Interest session for the PLU Community Garden hosted by the PLU Garden Club

Friday, April 4

• Noon – Latkes demonstration and tasting with Svea Erickson ’06, PLU catering manager
• 3 p.m. – Falafel demonstration and tasting with Erick Swenson ’91, PLU culinary operations manager, and Tony McGinnis

For more information, visit the Dining and Culinary Services Web site or contact dining@plu.edu.