Back from Scotland Dinner, with Chef Joe Cizynski

After almost 2 weeks in Scotland, we are back and ready to eat some of the foods that I prepared for our much traveled artists. While they were away to many locales, I spent time in the markets of Edinburgh. Tonight we will sample some of the dishes that we enjoyed at our home away from home.

We will start with table side made Loch Duarte salmon gravlax, seared Loch Duarte salmon with a Lions Mane mushroom mustard sauce, roast leg of lamb with an eggplant caponata sauce and finish with a smoked salmon tiramisu with homemade mascarpone and citrus. We will serve Blood and sand cocktails.

This is a BYOB event and your favorite roses (which we did very well with), whites (which we did very well with), or reds (ditto!!) will do for the evening.

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. He looks forward to sharing his experiences, food, and wines with you!

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