Back in the Kitchen: My Dad’s 99th Birthday, with Chef Joe Cizynski

My father would have turned 99 on June 12th. Both he and my mother were wonderful eaters, and I so enjoyed cooking for them at my restaurant and at home. There was nothing they wouldn’t try that I put in front of them. Tonight I will honor my father’s memory with some of his favorite foods. We will start with homemade seafood sausage with beurre blanc sauce, grilled swordfish salad with a warm olive vinaigrette, roast tenderloin of veal with a red wine sauce and wild mushrooms, and finish with white chocolate Napoleons with fresh berries. Complimentary bubbles and Chianti will be served. Feel free to BYOB with your favorite wines.

These dinners will be in the Simoneau kitchen and will be limited to 10 people so sign up fast.

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!