For those who love to cook – this event is a must-see.
The Silver Lake Nature Center in Bristol will host two White House chefs for a presidential afternoon on Saturday, April 28 from 1 to 5 p.m. At the event the chefs will demonstrate their culinary skills, answer audience questions, and entertain event-goers with the stories of cooking for five former presidents. Those in attendance will also have the opportunity to look at White House memorabilia, take photos with the chefs, and grab autographs.
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The event will begin with appetizers from local eateries, beverages, mingling, and purchasing tickets to win a gift basket or the opportunity to sit in on of three seats available at the Chef’s Table. Winners will have the opportunity to taste the dishes that the chefs will be preparing for the cooking demonstration, including filet with demi-glace, chilean sea bass and chicken marco-polo.
For registration information can be found at SilverLakeNatureCenter.org, by calling 215-785-1177, or stop into SLNC’s Visitors’ Building at 1306 Bath Road, Bristol, PA 19007. Admission is $35/person. Proceeds to benefit the Friends of Silver Lake Nature Center.
About the Chefs:
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Chef Guy Mitchell is a graduate of the Culinary Institute of America and apprenticed at the Waldorf-Astoria Hotel in New York City. He sits on The Board of Directors for the New York City Culinary Academy.
Through Guy’s arising accomplishments, he has had the distinct pleasure of working closely with the White House and Vice Presidents’ residence to host special engagements with the Presidents’ and Vice Presidents’ chefs.
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He has also had the great pleasure of working with such famous chefs such as Emeril Lagasse, Morimoto, Bobby Flay, Paula Dean, Guy Fieri, Robert Irvine, Tyler Florence, Ingrid Hoffman, Duff Goldman (Ace of Cakes) and Giada De Lorentiis, all from the Food Network.
Chief Petty Officer Michael “Woody” Raber joined the Navy in June 1990. He completed recruit training at Great Lakes, IL and Basic Enlisted Submarine School, in Groton, CT. He is a Master Certified Food Executive from International Food Service Executive Association (IFSEA). He has completed advance culinary skills course at Fort Lee, VA and attended the Culinary Institute of America, in Hyde Park, New York.
As Presidential Travel Advance Team Leader, he spent more than 250 days on 75 domestic and overseas Presidential trips supporting the President and First Family with personalized services and security. As a kitchen supervisor in the West Wing, he was awarded The Five Star Five Diamond Award for the years of 2003, 2004 and 2005.
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