Missing Mory's this year? Join Executive Chef David Brai in the Mory's kitchen to learn how to make one of their signature dishes, Welsh Rarebit at home!
Watch LIVE on the Yale alumni Facebook group. No Facebook? No problem — watch live on Zoom.
Chef David Brai comes to Mory's from Foxwoods Resort and Casino where he worked for over twelve years, first as the chef de cuisine of Al Dente restaurant and then as the chef de cuisine of banquets. While working at Foxwoods, David also taught part-time at Lincoln Technical Institute in Shelton for three years. He also had the opportunity to cook at the James Beard House in New York in 2013.
Chef Brai is originally from Long Island and moved to Connecticut in 1990. He holds an Associate Degree from the Culinary Institute of America.
Regarding his decision to serve the members of Mory’s as executive chef, Chef Brai said: “I was attracted to Mory’s because of its rich culture and traditions. I look forward to honoring those traditions as well as creating some new experiences with memorable menus and events that members of all ages will enjoy.”
Following along? You'll need the following ingredients:
- 4 slices dry toast
- 2 Tbsp butter
- 4 Tbsp flour
- 8oz bottle Bass ale
- ¼ c heavy cream
- 10oz extra sharp cheddar cheese, shredded
- A shake or two of Tabasco sauce
- ½ tsp Worcestershire sauce
- Kosher salt, to taste
