The Taste of the Merrimack Valley is one of the three off-campus events Chef Colby Bergeron heads up for the benefit of his second-year culinary students.  “They truly enjoy these experiential learning opportunities,” he says.  “Coming to the event is just the icing on the cake, so to speak.  The planning and the execution of the dishes provide invaluable experience.” 

Chef-in-training Dino Stamoulis couldn’t agree more.  Just two years out of Whittier Tech and coming straight into the Associate’s Program for his culinary degree, Stamoulis was drawn to Northern Essex by this kind of learning.  “I was at the River Ruckus with my uncle (who is the owner of Pizza di Forno on Merrimack St) and loved the whole event.  Lots of people having fun and lots of food.  I knew then that I wanted to have those opportunities too.”  With a generational pull toward the restaurant profession, Stamoulis feels he made the right choice in earning his degree.  “I wanted to get a degree to improve my skills in a kitchen and then apply those skills to my own business or continue with my family’s.” Just out of his teen years, Stamoulis added that the skills he learned at the college give him a head start over more experienced professionals, and that the program is giving him more than he expected.  “This project for the Taste of Merrimack Valley brought us through the entire process - from brainstorming the dish to testing and writing the recipes, to finishing and serving the product.  

On top of all that, I got to try Indian food for the first time at the event.  It was so fantastic that I took their business card so I can remember to find them again. Shout out to Raagini Indian Bistro; they were so good.  There were so many great restaurants and businesses there. The whole thing was a really fun experience.  I can’t wait to do the next one.”

“That is the goal,” said the program’s director, Bryan Philbrick.  “We have a program which can take a student through the basics, and bring them to a place where they feel confident in their skills.”  Second-year students go through both practical programs such as Garde Manger and Charcuterie and International Cuisine, as well as theoretical programs such as Food & Beverage Cost Control.  “These courses are designed to give the student a well-rounded education, and we are proud of the work that our graduates are doing in the field,” said Philbrick.  

The Taste of the Merrimack Valley is an annual food festival and networking event hosted by the Merrimack Valley Chamber of Commerce and Merrimack Valley Eats.  This one-night event was held on Monday evening, September 28th at the Double Tree Hotel in Andover.  Attendees sampled a variety of foods from local restaurants including Harrow’s Chicken Pie, The Smoke Shop BBQ, Crave Creations, and Northern Essex Community College.  With approximately 25 vendors to choose from, it was a very tasty evening.  

Autumnal Tart recipe

Pate Foncer

To a basic pie dough recipe for a 9” pie tin, add 1 teaspoon of each black pepper, fresh thyme, and finely ground cloves.  Roll thin, dock, and par-bake.

Roasted Kabocha Filling

Prepare squash by cutting lengthwise and hollowing.  Roast in a moderately hot oven until fragrant and soft.  When cool, process in a food processor and pass through a tamis.  To 24 ounces of puree, add 3 yolks, 2 whole eggs, and 6 ounces of cream.  Blend until smooth.  Portion into pie crust, lowing oven to moderate until filling is just set.  Cool completely.  

Caramelized Spiced Pepita

Cook sugar syrup to caramel stage, stir in warmed pepitas which have been seasoned with the seasoning blend of the pate foncer.   Turn out onto a silpat.  When cool, process to desired texture.

Garnish with Delice de Bourgone, Balsamic Gastrique, and Fresh Sage