Renowned for his innovative approach to Italian cuisine, Chef Minacapilli brings his expertise to support SUNY Schenectady students participating in the culinary abroad program. Savor a delectable menu curated by the maestro himself, showcasing the finest flavors and techniques. Join this gastronomic journey, where each dish serves a purpose—to fundraise and empower students. Elevate your taste buds while contributing to culinary education. Reserve your spot for an evening that combines exquisite dining with a great cause. A donation can be made in lieu of dinner reservations.

Antipasto: Soft Polenta, 65º Egg, Parmigiano Reggiano Fondue, Fried Artichoke, Truffle Pearls

Primo Piatto: Risotto with Barbera D’asti Superiore and Sausage, Leek Hay Topping

Secondo Piatto: Guinea Fowl Sphere, Chestnuts and White Truffle Cream, Balsamic Vinegar Glazed Onions, Italian Olive Oil Mashed Potatoes

Dolce: Hazelnut Semifreddo With Gianduja Cream And Salted Chocolate Soil"

Culinary students interested in volunteering to help at the event, please sign up on the Culinary Wing Bulletin Board. Time can be used toward your 600 hour requirement.