4th Annual “A Taste of Legacy”

Posted on March 7, 2011 by PTF

Taste of Legacy 2011
The tantalizingly tasty Tropical Feast was an astounding success, as guests sampled (and sampled and sampled) this popular event’s incredible selection of gourmet cuisine, wines, and beers.  The Pirate Toy Fund’s Fourth Annual “A Taste of Legacy” was held Thursday, May 12, from 5:30pm to 8:00pm, at the Legacy at Clover Blossom, in Brighton, on 100 McAuley Drive (behind Mercy High School, off Clover Street).

Following this year’s theme “Top Chef: A Tropical Paradise,” the Executive Chefs from seven of the Rochester area’s Legacy Senior Living Communities prepared their specialties and competed for the honor of being voted this year’s Top Chef by attendees.

Matt Wooster took top honors with his Paella (smoked chicken, chorizo sausage, and baby shrimp) served over saffron rice. In second place was Robert Mangee, with his crispy Hawaiian Island Style Pork with Thai coleslaw. Chuck Zaffuto took third place with his open flame grilled jumbo shrimp, butterflied and infused with Thai flavors and served with Asian style noodles. (Scroll down to see the complete menu for each chef.)

The event raised approximately $12,000 for the Pirate Toy Fund, enough to purchase toys for 2,500 children in need.

Next year’s event promises to be even better! Scheduled for Thursday, May 10, 2012, the theme will be “Foods from around the World.” Each chef will be assigned a different country from which to create his menu offerings.

Donation: $40 in advance ($50 at the door), and all proceeds benefit the Pirate Toy Fund. Although the event is open to the public, attendance is limited; in previous years it was sold out.

PRESENTED BY THE LEGACY SENIOR LIVING COMMUNITIES & THE PIRATE TOY FUND


NOTE: Your tickets will be mailed to you within 2 weeks of purchase. For more information: 585-271-5519.

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MENUS FOR 2011 TASTE OF LEGACY

Exec. Chef: Matt Wooster – TOP CHEF 2011! Paella, consisting of Smoked Chicken, Chorizo Sausage and Baby Shrimp, simmered together in a flavorful tomato broth and served over saffron rice garnished with chives. — Sponsored by Eastview Mall

Exec. Chef: Robert Mangee – SECOND PLACE 2011! Crispy Hawaiian Island Style Pork with Thai Coleslaw.

Exec. Chef: Chuck Zaffuto – THIRD PLACE 2011! Jumbo Shrimp (U-8s), butterflied and infused with Thai flavors. Open  Flame Grilled and served with fresh made Asian style noodles & Grilled Marinated Pineapple Slice. — Sponsored by The Mall at Greece Ridge

Exec. Chef: Brian Ford – Bourbon-Molasses marinated NY Strip Loin, whole roasted with shallot & garlic, served with Duxelle stuffed potato & pan sauce reduction.

Exec. Chef: Jerry Liebermann – Caribbean Pasta with Crab: Farfale pasta tossed with jumbo lump crab, island fruits, and a Grand Marnier spicy chile sauce, served with crusty herb bread. Sponsored by Greece Rotary

Exec. Chef: Bill Kilcourse – Sumptuous Thai rubbed Rack of Spring Lamb roasted to medium rare with a ginger –soy glaze.  Accompanied with a coconut curry dipping sauce and a tropical rum & mint infused pineapple garnish. — Sponsored by the Halleran Financial Group and the East High Culinary Arts Program

Exec. Chef: Anthony Moringello – Mixed Seafood Sampler consisting of: Macadamia Nut Crusted Ahi Tuna, Prosciutto Wrapped Grilled Shrimp on a Skewer with Balsamic Reduction, and finally a traditional Crab Cake. — Sponsored by The Marketplace Mall

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CHEF BIOGRAPHIES

Matthew John Wooster Exec. Chef Legacy Fairways, Victor

Matthew Wooster has been Executive chef at the Fairways for the last two years. A 1994 grad of RIT, where he received his BS degree in Food Management. Matthew worked at Tastings & was Exec. Chef of Triphammer Grill at High Falls. He built his culinary skills at restaurants throughout Manhattan and Cape Cod. Then he used his business skills to own and run two Finger Lakes restaurants. Matthew resides in Perinton with his five boys and wife Jacqueline.

Robert Mangee  Exec Chef Legacy Erie Station, Henrietta

Robert has been a chef for over 13 years working in Chicago, Washington DC, Italy, & Rochester NY. Before joining the Legacy team, Robert was the Executive Chef for Georgetown University in Washington D.C. He is a graduate of Monroe Community College and L’Academie de Cuisine in Bethesda Maryland.

Chuck Zaffuto Exec. Chef Legacy Park Crescent, Greece

Chuck was born to be in Food Service. He started helping in his family deli, making sausage and cold cuts. At 12 years old he worked at the Rochester Public Market in the produce business. With a push in the right direction, Chuck started his professional career at Bolo’s Italian Restaurant. Under the direction of an Old World Chef, Chuck got his first real glimpse at the pleasures and art of cooking. From there he went to The University Club as Saute’ Chef for 6 yrs, and on to Runds for 9 years as Exec. Chef.  He ran five different kitchens while at Runds. This led to Exec. Chef at Jine’s restaurant for 12 yrs. Chuck has been married to Kristine for 16 yrs. and has a son Daniel (25), and two grandsons.

Anthony Moringello Exec. Chef Legacy Willow Pond, Penfield

Anthony, recently promoted to Executive Chef, has been working at the Legacy for 9 years. He has a business degree from St John Fisher College, is 26 years old and born in Penfield. Anthony also can be found on the soccer field coaching the Penfield Strikers Soccer travel team.

Bill Kilcourse Exec. Chef Legacy Cranberry Landing, Irondequoit

Chef Bill has 25 years experience at different locations including Shadow Lake & Penfield Country Clubs & Ridgewood  CC in Connecticut. He was an award winner at SUNY Cobleskill’s New York Culinary show in the category of Pastry Chef. He loves to put his creative spin on ethnic recipes including Italian & Caribbean Islands. Chef Bill lives in Macedon and has a daughter, Sarah (18).

Brian Ford Exec. Chef  Legacy Parklands, Chili

Brian’s career of 18 years began in Ithaca, NY where he was born. He worked his way up in the kitchen and was hired as Exec. Chef of the Gould Hotel in Seneca falls at the age of 26.  He decided to challenge himself further and moved to Belhurst Castle as Sous Chef  followed by a position of Exec.Chef of Hogan’s Hideaway. His love for fine dining led him to some of Rochester’s best restaurants: 2 Vine, Del Monte Lodge, Mundo Grill and Legends

Jerry Liebermann Exec. Chef Legacy Clover Blossom, Brighton

Jerry began in Food Service with his family at  a very early age, working at family businesses: Vince’s Acres Party House, Logan’s Party House, the Colonial Hotel and two catering businesses. Eventually Jerry served an apprenticeship program through the Culinary Institute, training under seven Europeans Chefs in Paradise Island, Bahamas & Florida, Sous Chef for Runyons Fine Dining in Coral Springs, Fla.,  and then Exec. Chef at Boca Lago CC in Boca Raton for 10 yrs. Upon the arrival of their daughter 17 years ago, Jerry moved his family back to Rochester. He became Exec. Chef at Penfield CC for the next 10 years, prior to coming to Legacy.

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