On October 30th Bon Appetit’s executive chefs at Michelson & Morley, and Michele Kostra
and her staff at M&M prepared a fabulous gourmet Slow Food dinner for Jacqueline Nanfito’s
students in SPAN 370 (The Slow Food Movement in Latin America) and Denise Caterinacci’s
students in ITAL 370 (Slow Food in Italy). Earlier this year, Nanfito was awarded another
UCITE UCIG (UCITE’S Course Innovation Grant) for the creation and development of
SPAN 370.
Executive chefs Christopher Hines and Xavier Stephens, created a special Mediterranean-themed menu for the event, in celebration of Hispanic and Italian cultural heritage month celebrations (Sept. and Oct.), and to help champion a slower approach to the preparation and consumption of food.