Xhibition Kitchen
October 19, 2017 12:00PM - 1:00PM

Join us for this Xhibition Kitchen event  •  Free Cooking Demonstration & Discussion


with Nick Varano & Farouk Bazoune

Learn about the role that restaurants can play in urban renewal, and academic achievement in a creative environment.

Caffé Strega is an innovative coffeehouse concept located inside Northeastern University's Interdisciplinary Science and Engineering Complex (ISEC). The fresh, authentic Italian coffee and cuisine are complimented by sleek, new-age architectural design. Guests can be social by the nitro coffee bar, or find a cozy nook in the window-side seating area. Caffé Strega invites you to delight in their freshly brewed coffee, and house made pastries.

Come Meet Nick Varano & Farouk Bazoune

About Nick: Nick Varano, famed restauranteur and entrepreneur, began working for his parents’ restaurant at age twelve in East Boston. Nick explored his passion for the food service industry in his 20’s and 30’s and it was during a dinner with an old friend in the North End that he decided to purchase that very location. At each of Strega’s locations, Nick consistently creates a personalized experience and engages with guests. In 2003 Nick transformed the space into Strega Ristorante, widely-known for its exquisite Italian fare and unparalleled service and hospitality.

In 2007 Varano doubled his Hanover Street presence with NICO Loung, Wine Bar and Restaurant. With Nick’s subsequent success, he launched Strega Waterfront at ONE Fan Pier in 2010 – trailblazing the way for an array of new dining options in the developing area. Offering creative twists on the delicious Italian fare that has become synonymous with the ‘Strega’ brand, coupled with a glamorous atmosphere and spectacular water views, Strega Waterfront quickly became and remains – a leading restaurant in the still-developing area.

In late summer 2013, with his sights set on the suburbs, Varano unveiled Strega Prime in Woburn, a dramatically-styled Italian steakhouse known as North Shore’s premier dining destination. Aware of the enthusiasm exhibited by guests and critics, Varano has now opened the doors at STRIP, an upscale, uber-modern, high-energy steakhouse housed in the new Boston Park Plaza Hotel in Boston’s stylish Back Bay neighborhood.

About Farouk: Born and raised in Algiers, Algeria, Executive Chef Farouk Bazoune is a talented culinary professional with 15 years of industry experience. Bazoune, whose passion for cooking expands over the course of his lifetime, possesses a natural talent and deep love for his craft that began early on in his childhood when he would assist his mother in the kitchen preparing family recipes.

Upon immigrating to America in 2000, he assumed the role of Lead Line Cook at Legal Sea Foods in Boston, where he worked tirelessly to please guests, one meal at a time. In 2004, after spending four years mastering the restaurant’s extensive menu of seafood and steaks, Bazoune accepted a rare opportunity to work as the Sous Chef for Grill 23 in Boston’s Back Bay. Over the course of the next five years, Bazoune jumped at every opportunity to expand his knowledge, learning the processes of menu design and implementation at this award-wining steakhouse. In 2008, after having developed a strong skillset, Bazoune left Grill 23 to assume the role of Executive Sous Chef at Mooo, the renowned fine-dining steakhouse in Boston’s prestigious Beacon Hill neighborhood. At Mooo, Bazoune spent six years absorbing a wealth of knowledge from the restaurant’s well-regarded owner and Executive Chef, Jamie Mammano, who served as a role model and mentor for Bazoune, while teaching him the intricate processes of conceptualizing and executing an award-wining menu at an upscale eatery.

At STRIP by Strega, Bazoune excels in creating innovative renditions of classic steakhouse fare. His culinary zeal, strong knowledge of the local palette, and passion for sourcing only the finest ingredients can be sensed from the moment guests enter the restaurant, as well as when they browse the menu boasting an assortment of á la carte steaks and chops, sumptuous entrees and inventive sides.

Free admission: If you would like to attend just the Xhibition Kitchen event without eating lunch in the dining room, please sign in with an ID and proceed directly to the XK. If you plan to stay for lunch and eat in the dining room, please pay the à la carte meal rate upon entrance. Thank you and enjoy the show!

The cutting edge venue at the dining halls is the Xhibition Kitchen, located at 11 Speare Place inside Stetson West Eatery. A variety of programs are hosted in this innovative kitchen which include chef demonstrations, cooking classes, book signings and interactive display cooking.