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By Katrina Margolis
Hometown Weekly Reporter
Mark Tribuzio is an executive chef who proves that not all cooking needs to be professional to taste professional. About once a month for the past two years, Tribuzio has been doing cooking demonstrations at the Dover Library. This past demonstration was of risotto cakes, but he has also previewed chocolate truffles, chicken curry for the library’s Diwali festival, and is planning on doing a demo showing how to use your KitchenAid to its full extent.
Tribuzio began giving demonstrations in Dedham but found it wasn’t exactly what he was looking for. “I had some friends who lived in Dover, so I started coming here. What I love about is that it’s a really progressive library. My kids love it, they come and play here all the time, and I’m glad to be able to be a part of it,” he said.
The joy of attending one of Tribuzio’s cooking demonstrations in person is how interactive they are. Depending on the day, he said there have been up to ten people in attendance. While this past demonstration was smaller, the onlookers had clearly seen Tribuzio before, and were more than comfortable asking questions – which Mark was more than happy to answer. Very down to earth, Mark said that even he doesn’t necessary follow recipes to a tee. “I eyeball everything, which is why I don’t do pastries.” He even explained alternatives to the recipe depending on the needs of those in the audience.
The risotto cakes were absolutely superb – even just the smells of garlic wafting through the library drew people up from the lower levels to see what was going on. The library itself tries to do a cooking-related event each month, and next month will be hosting a cooking swap. They also offer cooking equipment to be checked out, such as induction burners, which use magnets to create heat and aren’t hot to the touch unlike traditional burners.
