Local Chef Riki Senn was named this year’s Champion at the 2014 Chowdown To Charity event hosted by The Next Generation, a young professional philanthropy group, at Baywood Greens in long Neck, Delaware this month. The charity event included a culinary competition between several local, Delaware chefs who prepared gourmet signature dishes for attendees.
Chosen as the People’s Choice Award, Senn created her famous tournedos of pork saltimbocca, a dish composed of pork tenderloin medallions wrapped in prosciutto and herbs and served with polenta.
“This dish is a personal favorite, it is made just like the classical veal saltimbocca,” commented Senn. “I love the richness of the pork, saltiness of the ham and freshness of the herbs.”
Riki is a thirty-five year veteran in the culinary industry and was owner of two restaurants in Richmond, Virginia, White Tablecloth and Adam’s Ribs. Leaving Richmond, she worked at The Greenbrier in West Virginia, a Forbes four-star and AAA Five Diamond Award winning luxury resort. Under Chef Hartmut Handke, Senn had the opportunity to work with culinary superstars such as Julia Child, Ann Wilson and Alton Brown.
“I worked a lot of different positions but ended up running the cooking school, teaching students through hands-on lessons,” stated Senn.
She moved to Delaware in 2003 working for Viking Range, LLC, a manufacturer that markets professional and commercial-type kitchen appliances, before joining The Rookery Golf Club two years ago under the direction of Milford’s own Chris and Glenda Adkins. This past September Riki became the manager of both the North and South locations kitchens. Currently she is the force in the kitchen behind the Second Friday Dinners that the Rookery North in Milford hosts every second Friday of each month.
“I love the people at our events, most of them we know by name, by face or by what they order,” said Senn. “Most of the staff has been there a while and it is a family atmosphere.”
Senn also stresses that the Rokery North performs a lot of catering for events at the location on Rehoboth Boulevard in Milford. The catering menus range from banquet menus to creative personalized catering options. Riki will be starting cooking classes at The Rookery North on March 8 which will include a demonstration, recipes, tasting and a glass of wine. For the first class Riki will be making homemade fresh mozzarella, fresh herb encrusted salmon, scallion and bell pepper cous cous and vanilla panna cotta with grand mariner berries.
“I want to share my passion for food,” commented Riki. “I was lucky enough to share with some very talented people over my career and I want to share my knowledge with others.”
Currently open for lunch, The Rookery will resume its Second Friday Dinners on March 14, the event will be held at the North course from 5 to 9pm.