Spotlight on Staff – Delicious History
Visitors to The National WWII Museum expect to see artifacts and exhibits, but they are often surprised to find a very delicious history lesson where they least expect it – in the Museum’s American Sector Restaurant and on-site Soda Shop. Both venues harken back to the war years with decor and atmosphere, but often the food is part of the history too. Award-winning Chef John Besh and Executive Chef Jeffrey Mattia find their inspiration in the staples of American food and the influences the war had on bringing global cuisine back to America with the returning troops.
Recently Mattia was named a finalist in the Gambit Weekly Emerging Chefs Challenge. He will compete with 11 other rising stars in the culinary world for the title on August 28, 2013, and we will be there cheering him on!
You can sample the Chef’s work daily at the American Sector (11 am-9 pm) and the Soda Shop (7 am-5:30 pm) or as part of our monthly Dinner with a Curator Series, pairing presentations by Museum staff on a wide array of topics related to WWII with a specially “curated” three-course meal.
Tuesday, August 20, 2013
Eric Rivet presents “Star Wars: WWII in a Galaxy Far, Far Away,” 6:30 pm – 8:30 pm
Although the Star Wars movies present a futuristic galaxy of space combat and laser guns, nearly all of the weapons and many of the props used in the original trilogy are World War I and World War II firearms and field equipment. The National WWII Museum has examples of most of these weapons in its collection, including the types of guns carried by Han Solo and Boba Fett and the lightsaber used by Luke Skywalker. Join Curator Eric Rivet for a discussion of the weapons and equipment used in the Star Wars films and see them for yourself.
About Chef Jeffrey Mattia
Jeff Mattia is the Executive Chef at American Sector, the John Besh restaurant in The National WWII Museum. Growing up in Connecticut, his passion for cooking started at a young age when he would accompany his grandfather on fishing trips on Long Island Sound. Following high school, Jeff joined the United States Marine Corps, during which he had the opportunity to travel the Mediterranean region and learn about their cuisine. Following his service, Jeff returned to the United States and enrolled in Johnson & Wales University to complete their culinary arts degree program. After graduating, he worked at several prestigious restaurants in the Northeast, before moving to New Orleans with his family in 2010, where he had taken a position at Restaurant August as executive sous chef. Jeff became the sous chef at American Sector in the summer of 2011, and was named executive chef in 2012.