Tag: Chef Chris Rovezzi

Willy Wonka Experience: Hebert Candy Mansion

Join Mass Foodies on Wednesday, October 3rd at 6:00pm as we enter the wonky mind of Willy during a themed dinner prepared by Chef Chris Rovezzi. As a follow-up to the sell-out Storybook Series dinners from 2016, the 2018 edition will be set at the mecca of candy stores: Hebert Candy Mansion in Shrewsbury, MA. The Candy Mansion will be transformed into a dining destination from start to finish. The evening will begin with a Fizzy Lifting Cocktail and sweet Hebert Candy treats. After posing with our own green-haired Willy, attendees will be ushered into the picturesque stone halls of the Mansion where they will be able to watch Chef Chris Rovezzi, of Rovezzi’s Ristorante in Sturbridge (Fiskdale!), prepare and serve three courses that are inspired by the popular Dahl story, “Charlie and the Chocolate Factory.” Immediately following the plated dinner, guests will be invited to cleanse the palate with Hebert’s popular ice cream sundae station. In addition to a cash bar, 90+ Cellars will be offering wine options with each plated course.

The menu will not be available until the week of the event… allowing you to truly trust the chef and enjoy the wonderful world within the culinary imagination of a chef within an atmosphere that matches. Entertainment and photography by Erb Photography.

For those who are looking to step outside the box for a dinner, this is your opportunity. Blending the iconology of Herbert Candy Mansion with the culinary expertise of Chef Chris Rovezzi will usher an experience unlike any other.

Tickets must be purchased online, and attendees are required to be 21+ with proper identification. Due to the complexity of the event, dietary adjustments—such as gluten or casein—cannot be made.

 

Our Partners

90+ Cellars will be providing complimentary pairings with each seated course.

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A Little Luck From A Box

Chef Chris Rovezzi Finds Comfort in Something From A Box.

With many incredible chefs in the Central Mass area, here at Mass Foodies we got to wondering: What do chefs enjoy preparing the most in the kitchen and at home? From there our new series Chef’s Favorite began. Our first stop took us west of Worcester to talk to Chef Chris Rovezzi, executive chef and owner of Rovezzi’s Ristorante in Fiskdale.

Having been through extensive culinary training and sampling the best of what the aisles can offer, Chef Chris Rovezzi can point to only one dish he likes to prepare when he’s at home. What’s most astounding about the dish is its prep time. In a mere 27 seconds, this chef can kick back with a fresh bowl of Lucky Charms.

I thought maybe he was exaggerating so I asked, “What about holidays and special occasions?”

His response: Never.

This doesn’t mean Chris goes without home-cooked meals; his wife, Tracy, does the cooking.

“She makes delicious meals. And, she has an eye for plating. She really goes above and beyond what I would do in some cases,” Rovezzi said.

Despite the restaurant industry’s notoriously late hours and frequent emergencies, Chris manages to make it home for two dinners a week with his wife and daughter.

With the wonderful, yet undeniable, chaos of the restaurant business, being in control seems essential. Given that, it’s hard to imagine why Rovezzi relinquishes all culinary control at home.

The chef recalled a story to help explain his affinity for the multicolored marshmallow cereal and the no-cooking-at-home policy. When Chris was set to meet Tracy’s parents for the first time, they were terrified to cook for a chef.

To allay his future in-laws’ fears, he said, “Anything you make will be wonderful, even if you put out franks and beans.”

They followed his instruction and Chris arrived to a feast of hot dogs and canned baked beans.

“Now that’s not something they would normally prepare but I happily ate it,” Chris said before asking the question: “Want to know why?”

I was stumped.

“Because someone else made it,” he said.

Between keeping track of ingredients and tapping into what the people want, his culinary prowess is satisfied at the restaurant. With that said, he doesn’t have a favorite dish to prepare when he’s there.

“My favorite dish to make is whatever will bring people the most pleasure,” Chris says.

His menu is filled with “fattening” his word and tasty (my word) food made fresh and with passion.

Before saying goodbye, I had to ask one more time: “If your wife didn’t cook, you wouldn’t even crack an egg? Slice up some cheese and a baguette?”

“No, I’d be eating a lot of cereal,” he said through a laugh.