Visiting Chef Dinner to feature Mediterranean-inspired menu

March 01, 2019

WILLIAMSPORT, Pa. – A member of the Barilla Pasta World Championship team will headline Pennsylvania College of Technology’s Visiting Chef Series in April.

Chef Manuel Uribe, sous chef for Terzo Piano, a restaurant inside the Modern Wing of the Art Institute of Chicago, will spend three days on campus with the restaurant’s lead pastry chef, Rachel Erceg, mentoring students and working alongside them to produce the elegant Visiting Chef Dinner that will culminate their visit.

Chef Manuel Uribe

Chef Manuel Uribe

IMAGE: Penn College

The dinner is scheduled for 6:30 p.m. April 12 in Le Jeune Chef Restaurant, a live-learning laboratory for students in the college’s School of Business & Hospitality. The menu was developed by Chef Carolina Diaz, for whom Uribe served as sous chef in the Barilla Pasta World Championships. Diaz was ultimately named the 2018 World Champion and has been working with Uribe and Penn College’s faculty to coordinate the Visiting Chef event.

Uribe had the good fortune of finding his passion for cooking and culinary arts at a young age. Before even graduating from high school, the aspiring chef was earning credits at Triton College – where he is now a faculty member in the renowned Jerome J. Drosos School of Culinary Arts. He enjoys sharing his knowledge and passion for cooking with the next generation of culinary professionals.

Quickly establishing himself in Chicago’s culinary scene, he worked his way up through some of the area’s top restaurants. He began working alongside Diaz eight years ago at the Radison Blu and Belly Q. From there, they went on to become the dynamic duo at Terzo Piano, where Uribe is a sous chef.

Tickets for the Visiting Chef Dinner are $125. Net proceeds from the dinner are used for annual scholarship awards. To reserve seats, visit, call 570-320-8020 or email

The menu and wines for the April 12 Visiting Chef Dinner are:



Arancini with aioli

Chunked Parmigiano-Reggiano DOP with balsamico

Oysters, caviar, chive and crème fraiche

Chicken liver mousse, cherry mostarda, brioche and truffle

Ruffino, Orvieto Classico DOC, Umbria, Italy, 2017

Casetto, Bardolino Classico DOC, Veneto, Italy, 2015


First Course

Seared sea scallops

with brown butter, chanterelle mushrooms and truffles

Pietrafitta, Vernaccia di San Gimignano, DOCG, Tuscany, Italy, 2017


Second Course

House-made chittara

with squid ink, fresh tuna, roasted red pepper sauce, lemon and bottarga


Main Course

Crispy guinea hen roulade

with pancetta, Robuchon potatoes, Romanesco and demi-glace

Castelgreve, Chianti Classico Riserva, DOCG, Tuscany, Italy, 2013



Tiramisu semifreddo

with chocolate Mascarpone, hazelnut and miso caramel


For further information about the college’s Visiting Chef Series, visit

To learn more about hospitality majors at Penn College, call 570-327-4505 or visit

For information about Penn College, a national leader in applied technology education, visit, email or call toll-free 800-367-9222.

Last Updated March 14, 2019