“Heaped up on the floor, to form a kind of throne, were turkeys, geese, game, poultry, brawn, great joints of meat, sucking-pigs, long wreaths of sausages, mince-pies, plum-puddings, barrels of oysters, luscious pears, immense twelfth-cakes, and seething bowls of punch, that made the chamber dim with their delicious steam. In easy state upon this couch, there sat a jolly Giant, glorious to see; who bore a glowing torch, in shape not unlike Plenty’s horn, and held it up, high up, to shed its light on Scrooge, as he came peeping round the door!” So wrote Charles Dickens in A Christmas Carol, inspiring generations of readers … and our own Chef Joe Cizynski, who will serve a dinner in tribute to the Dickens classic, the season, and the power of the feast to warm our spirits. Chef Joe will prepare oyster stew with root vegetables, smoked goose and lentil salad, roast suckling pig with cranberries and oranges, and finish with a pear, blackberry and white chocolate cobbler. Family groups will be seated together, socially distanced from other tables, in the Constantinidis Great Hall. Come celebrate great food, the holiday season, and the prospect of better days to come.
Registration closes at noon on Friday, December 11.
SUGGESTED WINE PAIRINGS
California Chenin Blanc
Italian Gavi di Gavi
Oregon Pinot Noir
WE ARE COMMITTED TO MAKING YOUR EXPERIENCE SAFE
The safety of our students, teachers, patrons, volunteers, and staff is our highest priority. A number of adjustments have been put in place to keep everyone safe for in-person classes at the Cultural Center. We are disinfecting public spaces frequently and have installed hand sanitizer stations throughout the building. To ensure the safety of those around you, please wear a mask, practice social distancing, and in other ways follow CDC guidelines while at the Cultural Center. Thank you!
CHEF JOSEPH CIZYNKSKI
Born in New York, Joseph Cizynski almost immediately started gaining kitchen experience thanks to his mother and Aunt Dorothy who shared their passion and knowledge of food with him. Joseph attended Fairfield University where he played baseball and for two summers played in the Cape League, thus beginning his love for Cape Cod. Upon graduation from college, and a ball related injury, Joseph took to the Culinary Institute of America where at the age of 26, became Chef/Owner of Café du Bec Fin located in Old Greenwich, CT. Joseph immediately transformed it into a French Seafood restaurant and received three-3 Star reviews from the New York Times and was the first Connecticut restaurateur to receive the Wine Spectator Award of Excellence for ten consecutive years. Café du Bec Fin was the venue for numerous wine tasting dinners including the members of the Mondavi, Krug and Dujac families. Several years ago, Joseph, opened a boutique wine shop located in Westchester County and has shared his knowledge of wine and food pairings hosting numerous wine tastings, dinners and various other events. Joseph and his wife, Betsy, bought a home in Chatham ten years ago and are now making plans to live there year-round. He looks forward to sharing his experiences, food and wines with you!