Food from the Heart
Chefs from U.S. Foods, a food service distributor, were joined by a number of guest chefs to share their cooking skills and knowledge. The two-day event late last month featured four sessions. Food from the Heart has become an annual event this area looks forward to with great anticipation, and includes good old southern hospitality, camaraderie, learning new and interesting kitchen techniques, tasting fantastic dishes and knowing Gloucester citizens will be the beneficiaries. The entrance fee: a bag of groceries and your ticket.
U.S. Foods’ chefs on hand included Executive Chef Bill Brooks, also master of ceremonies, who said the theme of this year’s cooking was “fresh, properly seasoned and healthy.” Joining him were colleagues Rocco Paradiso, Paul Smith and Jeff Bland. When Rocco was in Gloucester last year his home was Chicago, Ill. This year he hails from South Carolina and says, “I love living there.” Paul, of St. Louis, Missouri, was making his first visit to Virginia.
The guest chefs included Kyle Woodruff, in his first appearance, of Waypoint Grill in Williamsburg; Michael Pollard and Gary Ward of Olivia’s Restaurant and Art Britto of 6655 Main Street, both of Gloucester; and Mark Letchworth, executive chef of the Mathews Yacht Club.