Tonight at the Broadmoor Bistro, which is inside Broadmoor Technical Center, chef David Felton is preparing a special five-course formal meal with the help of the center's high school students.
I've written before of the highly advanced meals put out by the students every Wednesday night, but Felton has designed a menu even beyond that, with dishes like day boat scallops with caramelized white chocolate cauliflower and unami oyster, not to mention caviar and truffles.
Felton was a nationally recognized sous-chef under Debbie Gold and Michael Smith at The American Restaurant and at 40 Sardines. He is now executive chef at the contemporary-American Pluckemin Inn in Bedminster, New Jersey.
He's teaching/cooking tonight at Broadmoor as part of the program's Wysong
Family/James Beard Chef Lecture Series to bring visiting chefs in to teach the students and to raise money for culinary college scholarships. Felton attended Johnson & Wales and all the money raised at tonight's dinner goes straight to students' scholarships.
The meal starts with hors d'oeuvres at 6 p.m. and dinner at 6:30. It is $50 per head. You can only make reservations online at Broadmoor Bistro's Web site, which also has the full menu. Once the dinner is booked, reservations automatically close online but as of 8 a.m., there were a few spots still open.
-- Owen Morris