Cook Dinner with ZINC

Enjoy all the best parts of a night out as a night in. Pick up food from the chic farm to table restaurant, ZINC (964 Chapel St), and enjoy a glass of wine as you learn step by step how to prepare a delicious spring inspired meal.

Expert chefs will walk you through making an appetizer of shrimp filled summer rolls and shakin beef, with rib eye, onions and tomatoes, cooked in a hot pan and finished with watercress and a savory sauce served over rice.

This delicious event will not only satisfy your taste buds, but teach you about wine pairings and the skills to make any meal taste great.

  • Pick-Up your meal kit from ZINC (964 Chapel St) 
    • Friday, May 29 between 4-6pm or
    • Saturday, May 30 between 12-2pm
  • Zoom with the ZINC Chefs on Saturday May 30 @ 7pm

Michael Egan

Sommelier and General Manager Michael Egan

Sommelier and General Manager Michael Egan began his wine career in Tulsa, Oklahoma. While enrolled in college, Michael worked in fine dining restaurant and in the wine and spirit industry. It was his exposure to wines while working in restaurants that would grow his passion and make him want to learn everything he possibly could.

During his tenure at ZINC New Haven, his talent for food and wine pairing and his devotion to the education of the public, as well as the ZINC New Haven service staff, has helped to establish ZINC New Haven as a wine destination for New England. Michael spends much of his free time continuing his education. He is currently studying for the Master Sommelier Program.

Alex Blifford

ZINC New Haven’s Chef de Cuisine

Alex Blifford, ZINC New Haven’s Chef de Cuisine, cooks with integrity. A native of Branford, CT, Alex’s first culinary experience was at ZINC New Haven, when he was 17 years old. Inspired by his time at ZINC, he enrolled in the Center for Culinary Arts and graduated as valedictorian of his class. He cooked his way up and down the coast of Connecticut fine tuning his skills.

With his background in classic French and South American cuisine, his return to ZINC New Haven was hailed, first as Sous Chef and now as Chef de Cuisine. Alex’s key motivation is to provide every guest with the most memorable dining experience. His stellar work ethic, positive attitude and tenacious drive makes him the perfect right hand for Chef-Owner, Denise Appel.

Javon Phelmetta

Sous Chef at ZINC New Haven

Javon is the current Sous Chef at ZINC New Haven. While attending Lincoln Culinary School, Javon completed his externship at ZINC learning the Dessert and Pantry Station. After graduating he was hired by ZINC where he continued to grow and sharpening his skills in all aspects of the Kitchen.

In his 5th year at ZINC, Javon has now earned his title of Sous Chef becoming the right-hand man for Alex. He continues to study various types of cuisines and cooking style helping him evolve as a better chef each day. His favorite style of cooking is Southern due to his childhood when he remembers watching and helping his mother and grandmother in the kitchen.

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