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New Brunswick native cooks up his own fun at home and abroad
By MILLICENT K. BRODY
Correspondent Alfredo DeBonis has always had two loves - history and cooking.
DeBonis grew up in New Brunswick and graduated from St. Peter's College in Jersey City. Part of his education included a year in Rome to study ancient Medieval and Renaissance history.
"While in Italy, I had the good fortune to meet the Alimandi family," DeBonis said. "During the summer, and on school breaks, I would spend a great deal of time in Mama Alimandi's kitchen. It was there that I learned to love the Romanesque style of cooking."
Upon his return to New Jersey after this life-altering trip, DeBonis did graduate work at Rutgers University and pondered his future as a chef.
"At the time, my father owned a bar in New Brunswick," he continued. "There was this small back room where I knew I could fill six tables. I decided that would be where I would start my restaurant."
DeBonis' first purchase was a pasta machine which cost $4,000. He was fortunate enough to establish a following, and decided to move to larger quarters.
"I was the first person to open a table-cloth restaurant in New Brunswick," he continued. "It was called Ristorante Alfredo. For many years it was a popular establishment, but when the property was purchased by a large pharmaceutical company, I had to search for other quarters."
DeBonis later renovated an old Victorian Mansion on Hamilton Street in New Brunswick. He then hired Rick St. Pierre of Verve in Somerville, who had served as a bus boy and waiter at the Somerville spot.
From 1978 to 1990, DeBonis and his team specialized in Northern Italian cuisine. Twelve years later, the busy chef was involved in a career change. With many requests from folks to teach cooking in their homes, he combined his love of Italian fare with his dream of a cooking school in the heart of Rome.
"Today, I am busy taking folks to Italy, teaching culinary arts in my home and preparing lunch for the senior citizens at the New Brunswick Senior Citizen Center," DeBonis said. "The people there deserve a chef that understands the health needs of the aged. I vowed I'd prepare our senior citizens a fresh bowl of soup each day. Not only that, but they get to eat a healthy meal."
In addition to his lunch-time responsibilities, DeBonis is busy booking tours.
"Those who sign up for our spring 2004 tour get to stay at the Alimandi family hotel in Rome, and prepare meals in their gourmet kitchen," DeBonis said.
A typical day on the tour begins with a buffet breakfast on the Alimandi Roof Garden overlooking the Vatican. From there, it's onto Rome's largest open-air market for shopping, with a stop at the Pico Pasta factory to watch the staff prepare pasta.
Hands-on classes begin at 10 a.m. so that each student can participate in the preparation of their lunch.
"All of my trips are related to food," DeBonis explained." The tour in Rome, Tuscany and Umbria is full of excellent food and wine adventures. I combine my great love of food with my love of history."
For those who are not able to take the culinary tour, the chef offers a series of four classes from different regions of the country. "Cooking with Alfredo" starts with fare from Venice. Classes will begin at 7 p.m. Feb. 5.
Participants will prepare Risi Bisi, (rice and peas), Polenta E Salsiccia, (polenta with sausage), Sogliola Alla Marinara, (filet of sole marinara) and Polenta Dolce, (sweetened polenta with milk and sugar).
"Not only do I encourage each of my students to participate in the preparation of the meal, they are encouraged to bring their own wine," the chef said.
DeBonis is also available for catering. He specializes in brunch, lunch, cocktail parties, dinners for all occasions and tasting menus. Depending on the menu, costs range from $25 to $75 per person.
"I am available to teach people how to not only be comfortable in the fine kitchens of Italy, but at the stove in their own home," DeBonis concluded.
For your information:
WHAT: Cooking with Alfredo DeBonis
WHERE: 375 Tremont Ave., Milltown
FYI: Series of four cooking classes for $140 single classes are $45. Also, culinary and cultural tour to Rome, Tuscany and Umbria from April 17 to 30. Cost is $3,795 per person, plus airfare. Includes five cooking classes with tours in Rome, six days on Amalfi Coast, some meals and transportation.
INFO: (732) 828-8460 or e-mail
ADBonis@aol.com. Also visizt the Web site,
www.alfredotoursitaly.com.
PHOTO BY MILLICENT K. BRODY
NOTE: Alfredo DeBonis has always loved to cook. Now, he shares this love with the public, creating tours to Italy and cooking at home with his students in his own kitchen.
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