The Stop & Shop Supermarket Company LLC will launch the Grand Re-Opening of its Port Washington store located at 65 Shore Road with a special appearance and cooking demonstration by acclaimed chef Carlo Soranno on Friday, June 29th from 2 pm to 7 pm and Saturday, June 30th from 10 am to 3 pm.
Chef Carlo will be preparing the elite Wagyu sliders and taking beef to another level. The meat from wagyu is known worldwide for its marbling characteristics, increased eating quality through a naturally enhanced flavor, tenderness and juiciness. The increased marbling also improves the ratio of monounsaturated fats to saturated fats. Wagyu is literally Japanese cow and in several areas of Japan, beef is shipped with area names. Wagyu beef contains a higher percentage of omega-3 and omega-6 fatty acids than typical beef. A 4-oz. portion of ground Wagyu beef contains 330 calories, or about 83 calories per oz. In comparison, a 4-oz. portion of 95 percent lean ground meat contains 193 calories.
In addition to Chef Carlo’s cooking demonstration, there will be lots of food samplings from the farm to the fork including local produce to a variety of imported cheeses to our Own Brand products.
About Chef Carlo Soranno:
Chef Carlo Soranno is a Founding Partner and Executive Chef of My Chef Direct.
Along with business partner Amanda Jaffe, he has brought together a talented team of chefs and food experts to create the ultimate consulting group for creating lavish dinner parties, providing weekly meal services, and instructing private and group cooking classes.
A native New Yorker and graduate of Johnson and Wales, Chef Carlo has been in the food industry for over fifteen years and has worked in several world class restaurants such as Wolfgang Puck’s Postrio in San Francisco and Danny Meyer’s Union Square Cafe in New York City. Since forming My Chef Direct, Chef Carlo has worked for private clients such as fashion designer Donna Karen, jewelry designer Joan Hornig, and actor Chris Meloni. “Providing meals that are balanced in nutrition is my priority. My many years of experience has given me the ability to provide my clients with more by simplifying and refining my cooking techniques. I love what I do for a living because by using what nature offers, it allows me to create delicious, thoughtful food with incredible flavors, textures, and colors.”
