RIKB invites you to spend the evening with food historian, Food Network Winner and Master Chef Walter Potenza as he presents the great foods and history of Federal Hill and early Italian immigration. While receiving a presentation on ingredients present in the repertoire of Italian cookery, watch as he prepares Polenta with Black Angus Ragu as well as a Vegetarian Pasta e Fagioli (Yes, samples will be provided!). This event is complimentary, but we will be accepting donations for the Rhode Island Community Food Bank.
About Chef Walter Potenza: There is a constant, recognizable thread in the career of Walter Potenza to elevate the level of Italian culinary culture in the United States. Besides his unquestionable culinary talent and his winning business perspective, Chef Walter has been and is a relentless educator, with passion and knowledge, who contributes to defeat stereotypes. His life, his career and his values are a model, an example to follow, by any chef of Italian gastronomy working outside Italy. A native of Mosciano Sant’Angelo in Abruzzo, Italy, is known as one of the most passionate and accomplished practitioners of traditional and historical Italian cooking in the nation. His fields of expertise include Terracotta Cookery, Historical Cookery from the Roman Empire to the Unification of Italy, the Cuisines of the Sephardim Italian Jewish Heritage, and the Mediterranean 21 Health & Wellness, with major emphasis on Diabetes, Celiac and the Cuisines of the 21 countries present in the MED basin.