Cava
&
Chef Gregg Sessler
are Proud to present…
POP UP and Coming!
A dinner series
Featuring the talents of our young apprentice chefs
January 11th Featuring…. Chef Erika Singson
8:30pm Reservations
Required
February 1st Featuring….Chef
Chris Hoch
8:30pm Reservations
Required
March 1st Featuring….Chef
Elena Faltas
8:30pm Reservations
Required
March 8th Featuring …. Chef
Qvon Williams
8:30pm Reservations
Required
March 15th Featuring….Sous Chef Hillary
Schmidle 8:30pm Reservations Required
Support our young Chefs
as they have the opportunity to take over the
Cava Kitchen for an Evening
*A three
course menu designed and prepared by our apprentice chefs
$30 per
person tax and gratuity not included
For more information on our POP
UP and Coming! Dinner series see below
*all dinners begin promptly at 8:30pm
*Reservations required please call 603-315-1575
*Please let us know in advance of any food
allergies…otherwise no substitutions
Cava’s Pop UP and Coming dinner series is back by popular
demand. 2017 will be our third year and I
am thrilled to say all the chefs are back from 2015 and 2016. With the addition
of one more chef this year I am proud to say we have an excellent line up.
POP up
and Coming!
about
the event:
We are proud to say
there are a few members of the Cava staff that have been working with us for
multiple years as cooks. The POP up and Coming! Dinner series was created by Chef
Sessler and debuted in January of 2015. The premise of the dinner series is for
Chef Sessler to step back and allow the apprentice cooks on his staff the
opportunity to showcase their skills. Cava’s kitchen becomes their venue for a multi
course creation of apprentice chef’s design.
POP up and Coming! Dinner series
GIVES CAVA’S APPRENTICE COOKS THE CHANCE
TO BE
THE CHEF FOR THE NIGHT!
Each pop up dinner is all about the
featured chef exploring food that intrigues them. Cava’s apprentice chefs
design a menu, as well as manage all areas of preparation for the event. They
also develop an execution strategy for service. By engaging the staff in this exercise the
Cava cooks are all learning how to develop and manage a dinner service. As well
as lessons in team work, organizational skills and problem solving skills, these
dinners give them valuable experience that is part of their training in become
a chef.
The dinners are designed to give the
young cooks a platform in which to execute their ideas and showcase their
skills.
We
have put together five dinners for the winter 2017 season.
about our chefs
About
Hillary
Hillary graduated from UNH and is an avid adventurer, traveler
and mountaineer. She has a diverse
knowledge of food and a tremendous work ethic. She started working at Cava
about a year after we opened in the summer of 2009 as a dish washer and has
been working her way up through the kitchen ever since. This past year she was
promoted to the position of SOUS Chef and has been assisting in all aspects of
managing the Cava kitchen. She is a dedicated chef who has spent endless dedicated
hours to refining her craft. Her attention to detail and relentless self
discipline gives Hillary an amazing chef quality. Along with her artistic touch
and creative mind she is poised to take over a kitchen soon and put her spin on
the culinary world. I am looking forward to seeing this young talent develop in
the years to come.
- Gregg
Sessler
ABOUT QVON
Qvon was the inspiration behind the “POP Up and coming!”
dinners. Completely out of the blue one day this past summer he asked me if he
could buy some duck breasts and some other supplies. He was putting on a pop up
dinner out on Pierce Island. It was his night off and he had plans to do a four
course menu for anybody that would show up. He put it out on Face book
announcing the dinner. A few people showed up and he proceeded to make a great
meal on a little grill. He had basically no equipment; he had to borrow plates
for Cava and other small tools. He took pictures of each course and showed me
the menu after the dinner. I was so impressed with his motivation, passion, and
desire to just create food. It is not often you find young chefs with such
motivation that they are willing to spend their own money and take their time
outside of their work kitchen to go and offer up such an evening and cook for people
not expecting anything (money) in return. Did I mention he wasn’t charging for
his 4 course meal! He just wanted the opportunity to cook. It was from that pop
up dinner we began talking about providing a venue for these guys to do an
event of their own.
Qvon has
worked here at cava for five years now. He began his training where all great
chefs start, washing dishes. He has put in many pain staking hours of washing
scrubbing and sanitizing all to get to this point. He has earned a position in
the cava kitchen where his passion for food and a relentless work ethic shine
through. Qvon is hungry for knowledge,
filled with passion and highly motivated and that make him a wonderful student.
Qvon has a real touch with food and as he develops his skills I am excited to
see where it takes him. It is a pleasure to have him as a member of our team
and a real honor to have him take over the Cava kitchen for a night. With his
soon to be world famous southern fried chicken I know I can’t wait.
- Gregg
Sessler
ABOUT
CHRIS
Chris is the newest member of the
cava crew. Chris is a local from Portsmouth, NH. He has worked
extremely hard over the past two years developing his skills. His passion for
food takes him well beyond the Cava kitchen. He is currently working on
perfecting his own brand of handmade ice creams. Be sure to keep your eyes out
for this chef entrepreneur will surely impress and is well on his way to
something big!
- Gregg
Sessler
About
Erika
Erika is a graduate
of Johnson and Wales University with a degree in culinary arts. She is a
motivated young chef and mother. She has balance her home life and life in a
professional kitchen. She has been at Cava working both in the front of the
house and as a cook since May of 2014.
She is a firecracker who has endless positive energy and an amazing work
ethic. I am so pleased to have her as part of our team here at Cava.
- Gregg Sessler
ABOUT
Elena
Elena started as an intern working in the beginning
of 2015. Her positive energy and desire to improve her skills makes her a pure
pleasure to work with. She has lived in Spain and speaks fluent Spanish. She is
always egger to speak Spanish with our vendors and learn more about Spanish
culture. She has a very artistic touch and is always thoughtful when it comes
to preparing and presenting food. I look forward to seeing Elena develop during
her time here at Cava.
- Gregg Sessler
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