Sunday, March 31, 12:00 noon
Members $55, guests $65

Eastertime brings with it the promise of Spring. Everywhere are soft, gentle colors; babies of the chick and bunny sort; and flowers—on hats, on dresses, and on line at the front of the church. Families gather, and children dig up gardens in search of brightly colored eggs; and in New York City, clad in their Sunday best and in festive millinery, people promenade down Fifth Avenue—an event immortalized in Irving Berlin's classic musical, Easter Parade. As with all celebrations, a proper meal is in order, and here to provide us with a festive repast is Robert Rizzuto, executive chef of the De Seversky Culinary Arts Center on Long Island. Since it was founded, the De Seversky Culinary Arts Center has been helping students get a foothold in the culinary world, through their Certificate in Culinary Arts, Certificate in Baking and Pastry Arts, and Culinary Arts Associate's degree program. Students study culinary theory, food science, and a variety of cuisines and specialties, before testing their skills at the center's two restaurants.

Rizzuto has a combined 18 years of experience at De Seversky, during which he has taken time out to stage under culinary superstars Christian Delouvrier, Daniel Boulud, David Burke, and French chef Guy Martin. A graduate of the CIA, Rizzuto took a job at the Hyatt Regency in Atlanta as chef de partie before beginning his first, decade-long stint at the Culinary Arts Center in the school's dining club and banquet facility. He left to explore other horizons as the executive chef of a hotel in Bethlehem, Pennsylvania, and then at the Philadelphia restaurant Sfuzzi, where he was also top toque.

We're just a few blocks over from Fifth Avenue, so when you're done parading, stroll over to 167 West 12th Street. You won't find a better place to take your girl (in her Easter bonnet) or "grandest fella" and your mother, too, than our delectable Easter Sunday Luncheon.