RockinTheCucinasm

Dewey Beach Will Be “Rockin’ The Cucina” This June

The Lighthouse Cove will kick off Coastal Cuisine Restaurant Week with culinary creations by Personal Chef, Sommelier and Guitarist, Paul Cullen (former bassist for ‘Bad Company’), and nationally recognized James Beard Award Winning Chef Jeff Michaud. The pair will be serving up a night of Italian cuisine, wine and music.  The event will be at The Lighthouse Cove in Dewey Beach on June 4, 2017 at 5:00 p.m.

Attendees will enjoy a five course traditional Italian meal with region-specific wine pairings selected by Cullen and Michaud. “Rockin’ The Cucina” will begin with a social hour including an antipasti station in the Cove sitting right on the Rehoboth Bay in Dewey Beach, Delaware.

The duo will host cooking demonstrations including an Appetizer, Salad dish and a traditional Italian entrée crafted by Paul and Michaud. The courses will conclude with cookies from Frank & Louie’s Italian Specialties in Rehoboth Beach, Delaware. Guests will sit back and relax while former Bad Company bassist, Paul Cullen, performs intimate acoustic guitar sets in between courses.

Hyatt PlaceThis event is open to the public. Purchase Tickets online at www.CookingConcert.com at the price of $75.00 per person. Hyatt Place Dewey Beach is offering a special room package for $299.00, which includes two tickets to “Rockin’ The Cucina” and an overnight stay at the hotel. To make reservations for this package go to www.HyattPlaceDeweyBeach.com and use the Group Code G-CHEF or call 888-591-1234.  Lighthouse Cove is located at 1301 Coastal Highway in Dewey Beach, Delaware.

ABOUT PAUL CULLEN

A professional musician for over 36 years, most notably as the Bassist for BAD COMPANY in the early 90’s. Paul has put down his bass to focus on his passions for Italian Wine and Cuisine along with Mediterranean style guitar.

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ABOUT JEFF MICHAUD

A nationally recognized chef and author, Jeff Michaud began his cooking career at the age of 13 at a pizza shop in his native New Hampshire. Inspired by his grandmother’s cooking and beautiful homemade wedding cakes, Michaud enrolled in the Culinary Institute of America and graduated in 1998.

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