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Dinner with Friends

Event
Dinner with Friends

I know we've missed a couple months but now our guest Chef dinners are back!!

Millwright's is presenting an exciting series of dinners here at the restaurant. In the name of collaboration and creativity we will be hosting a guest chef here to do a dinner every month. These dinners are collaborations, so they should yield a very unique (hopefully delicious) culinary experience. The dinners will take place in either our loft kitchen or our dining room, the Chefs will be available to answer questions, say hello, or whatever. These will be very limited number dinners and will be in a multi course tasting menu format with beverage pairings. Although a menu for the night won't be available until the day of, we are able to accommodate allergies, we just ask that you let us know ahead of time. For more info on these dinners please contact info@millwrightsrestaurant.com.

We are excited to announce that Chef Jeffery Lizotte of On20 Restaurant in Hartford will be cooking with us on July 30th. Chef Lizotte is a hometown Simsbury boy and is just as excited to cook here, as we are to host him.

A bit about Chef Lizotte:

With his French-Canadian roots, Jeffrey spent his childhood around big family tables where food was paramount. It came as no surprise, then, that he developed a passion for culinary arts, studied at Cornell University, and graduated with a Bachelor of Science from Cornell's School of Hotel Administration.

Upon graduating in 2004, Jeffrey received an offer from famed chef David Bouley to join the team at Danube in New York City. From there, Jeffrey went on to work under Eric Ripert at the three-star Michelin Le Bernardin. While at Le Bernardin, with the help of Chef Ripert and the Jean Louis Palladin Foundation, Jeffrey was offered a sous chef position La Tupina, the famous bistro in Bordeaux, France. Soon after, Jeffrey was sought by chef Jacques Chibois of La Bastide St. Antoine, a two-star Michelin Restaurant in Grasse, France.

After two years at these esteemed restaurants in France, Jeffrey returned home to his native Connecticut and, in 2009, was appointed Chef de Cuisine at ON20. Thanks to his extensive training and inher- ent culinary talents, Jeffrey was named executive chef at ON20 in 2012.

Jeffrey has earned a silver medal at the 2012 Bocuse D'Or USA Na- tional Finals and, in 2012, was chosen to represent the United States in the international culinary competition Trophee Passion, where he was awarded the Valhrona Best Pastry.

Today, Jeffrey resides in Hartford, Conn., and is honored to continue ON20's legacy as Connecticut's finest restaurant.