Chef Tony Priolo prepares Branzino Al Siciliano, a Mediterranean sea bass filet with tomato, olive and caper fondue, during the third "Visiting Chef Series" dinner at Waterleaf restaurant in Glen Ellyn. Click here for more photos and a video from this event.
More than 130 area business leaders enjoyed an evening of innovative cuisine prepared by Chef Priolo, the executive chef and owner of Piccolo Sogno in Chicago.
Chef Priolo was supported in the kitchen by Waterleaf Executive Chef Jean-Louis Clerc, the Waterleaf team and students Ted Nagengast, Jessica Sapinski and Mike Walls. The meal included Tartar di Tonno; ricotta and Swiss chard dumpling over Italian butternut squash puree, Tuscan Kale and Walnut pesto; the Mediterranean sea bass filet; slow-braised veal cheek; and honey and saffron eggless custard. Wine pairing was provided by Scott Larsen, proprietor of Maverick Wine Company.
As part of the new Visiting Chef Series, Chef Priolo met with COD students and staff during an informal reception prior to the dinner. The evening at Waterleaf concluded with an announcement that a full-year scholarship in Chef Priolo's name will be awarded by the COD Foundation to a Culinary & Hospitality student next year. (Press Photography Network/Special to College of DuPage)