Adaptive Sports Foundation

ASF’s Sips and Savories

February 10, 2018  6:30pm
Windham Country Club, South Street, Windham 
Click here to download an Auction donation form.
Join us for a food and wine dinner event featuring NYC chefs,
Chef Michael Ferraro
and Chef Julian Medina 
This will be a fun and exciting event featuring gourmet food and fine wine all for a good cause! Event will include a sit down tasting course prepared by Chef Julian Medina and chef Michael Ferraro paired with fine wines as well as a wine pull and upscale silent auction.   
Meet our Chefs!
Chef Michael Ferraro
Michael Ferraro’s culinary career began early on, inspired by his Southern Italian parents and their love and respect for quality and tradition.  After graduating from the Culinary Institute of America at age 20, Ferraro sought opportunities to further develop his own creativity.Ferraro’s culinary repertoire flourished during an internship under Chef Waldy Malouf at Beacon Restaurant, followed by Jean-Georges’ Mercer Kitchen as Chef de Partie, where he developed and refined his culinary techniques.  He proceeded to New York City’s famed 5-star, 5-diamond Four Seasons Hotel where he served as Chef Tournant. It was there where he extended his skills to all outlets of the hotel, landing him at its fine dining restaurant, Fifty Seven Fifty Seven, pleasing the palettes of the restaurant’s most exclusive clientele.  After spending 3 years with the Four Seasons, Ferraro went on to take the role of Sous Chef at the Biltmore Room, working under Chef Gary Robins.  At the Biltmore Room, Ferraro was exposed to the creative expressions of Chef Gary Robins’ use of Asian and progressive American cooking techniques.  When the Biltmore room closed, Ferraro took top toque as Chef de Cuisine at Patina Restaurant Groups’ Café Centro, followed by his first Executive Chef position at fine dining seafood establishment, Fresh in Tribeca.In 2008, Ferraro took over the kitchen at the recently-opened SoHo restaurant Delicatessen, where he elevated the cuisine to its current state, continuing to update the menu seasonally…read more.
Chef Julian Medina
Growing up in Mexico City watching his father and grandfather cook was Julian Medina’s first cooking school. He trained in a professional kitchen at Hacienda de Los Morales and Les Celebrites in Hotel Nikko in his hometown. Hungry to learn as much as he could, Medina advanced through the ranks of the hotel’s restaurants, eventually becoming the head chef.In 1996, Medina met Chef Richard Sandoval, who was impressed by Medina’s vision and enthusiasm and invited him to relocate to New York City to work in one of his restaurants. Sandoval later appointed Medina chef de cuisine of Maya, an upscale Mexican restaurant he was planning. Under Medina’s leadership, Maya earned two stars from the New York Times, one of only two Mexican restaurants in the city to hold that distinction at the time. While still holding down the fort at Maya, Medina enrolled at the French Culinary Institute, taking classes during the day and working at night.In 2004, Medina was hired as the executive chef of Zocalo, an Upper East Side Mexican restaurant. Three years later, Medina was ready to captain his own restaurant; he opened Toloache in August 2007; he followed up his first success…click here.
Questions?  Contact Cherisse Young at / 518-527-8757


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