RIKB invites you to experience the talents of Executive Chef Tyler Demora from Chair 5 at The Break Hotel in Narragansett, RI. Chef Tyler believes in staying true to his technique and paying homage to the flavorful seasonal ingredients of Rhode Island. His “Farm to Table” and “Snout-to-Tail Butchery” philosophy guide him in choosing top-quality, local ingredients that he personally selects off the boats in Galilee, from nearby oyster farms, as well as other local farmsteads. Join us as Chef Demora prepares:
Parsnips and carrots cooked in embers, with mushrooms, brussel sprout petals, and parmesan brodo
Pork Coppa steak with kelp, coffee, and sun choke (he will also showcase his butchering skills during this demo!)
Acclaimed by diners, Chef Tyler melds his passion for cooking with his unique creative style. A 2008 graduate of the California Culinary Academy in San Francisco, Chef Tyler trained in the kitchen at Aqua, a two Michelin-star restaurant in the city while pursuing his degree. His appreciation of the French cooking techniques drove him to seek opportunities to further develop his own creativity at two top restaurants in Lyon, France. He was most recently the Executive Chef for Local 121 in Providence.
This event is complimentary, but we will be accepting donations for the Rhode Island Community Food Bank.