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New Students Welcomed to Dugoni School of Dentistry at Annual Cioppino Dinner

Alumni preparing the cioppino at Gaspare's Pizza House and Italian Restaurant.

July  18, 2011

The Arthur A. Dugoni School of Dentistry's Alumni Association recently hosted its annual Cioppino Dinner to welcome new students to the dental school family. Members of the DDS Class of 2014 and IDS Class of 2013 attended the event on July 14. This year, they were also joined by their Dental Hygiene Class of 2012 colleagues from the Stockton campus.

Alumni gathering to serve new students a meal is a unique tradition celebrated by Dugoni School of Dentistry. In addition to making the students feel welcome, the dinner gives them a chance to interact with alumni, faculty, administrators and each other in a celebratory atmosphere.

Cioppino is a type of seafood stew whose roots can be traced back to the late 19th or early 20th century in San Francisco. It combines various types of seafood with tomatoes, wine and herbs, and is traditionally served with pasta. For the Cioppino Dinner, the hosting alumni spent the majority of the day preparing and cooking in the kitchen of Gaspare's Pizza House and Italian Restaurant in San Francisco.

"We have a great time putting this event on for the new students," said Paul Senise '65 and one of the Cioppino Dinner event organizers and chefs. "In our minds, we are welcoming them to the Dugoni family through this event, and we wish them great success in their time here."

The first Cioppino Dinner took place in 1988. Since its beginnings, the dinner has been hosted by alumni Drs. Ken Frangadakis '66, Ernie Giachetti '67 and Senise. Special assistance this year came from Drs. Jim Kinsel '98; Angie Pagonis '11; Gary Pagonis' 76; Alumni Association Vice President Suzanne Saidi '91; JJ Salehieh'92, '93 AEGD; Tony Santos '76; Kimberly Senise '06 Dental Hygiene; Alumni Association President Ariane Terlet '86; and Gary Thodas '77. The Alumni Association staff — Dr. David Nielsen, Joanne Fox and Andrea Woodson — also helped coordinate the event. Indelicato Gaspare, owner of Gaspare's Pizza House and Italian Restaurant, generously provided kitchen space for the cioppino preparation.

 

 

Dugoni School of Dentistry Alumni Cioppino with the Duke's Marinara Sauce

Recipe provided courtesy of Ken Frangadakis, Ernie Giachetti, Mario Puccinelli (The Duke) and Paul Senise.

For Marinara Sauce:
3 tbsp olive oil
1/3 leek, chopped (white part only)
1½ tbsp garlic, chopped fine
2/3 yellow onion, chopped
¼ bunch Italian (flat) parsley
1 can (28 oz) crushed peeled tomatoes (San Marazano brand if possible)
1 tsp salt
1 tsp pepper
4 tsp sugar
1 tsp oregano (Note: fresh basil can be added also)
Pinch cayenne or cracked red pepper
Dash "Mrs. Dash" spice
2/3 Cup dry white wine

Seafood:
(Amounts and type can be altered according to taste)
1 lb Dungeness crab, cleaned and cracked
2/3 lb Black tiger prawns (large)
1/3 lb Scallops
½ lb Clams, chopped
¼ lb Rock cod filet, fresh

Recipe:

 

  • In a large sauce pan (1 gal.), heat olive oil over medium heat. Sauté onions, leek, parsley and garlic for about 5 minutes (add garlic near end so it won't burn).
  • Add white wine and bring to a boil; lower the heat and simmer off the alcohol (7-8 minutes).
  • Add remaining non-seafood ingredients (tomatoes, spices) and simmer on medium to low heat for about 20 minutes, stirring occasionally. Note: This sauce can be refrigerated or frozen and saved for weeks.
  • Add rock cod first and cook on medium to low heat until it starts to break down (a good thing), about 10-15 minutes. Then add the prawns and continue to cook for 7-8 minutes. Finally, add the remaining seafood, turn up the heat and bring it to a boil for 5-10 minutes.
  • Serve in a large soup bowl with white wine/beer, garlic bread — and a bib! Enjoy!

 

The "Marinara" Story

The word "marinara" is derived from the Italian word for sailor, "marinaro." The sauce itself contains no seafood, but is a tomato-based sauce. It originated in the Italian seaport town of Naples and was served to the sailors when they returned home from sea. It was poured over pasta or, with seafood added, became cioppino — a San Francisco original from the kitchens of the Sicilian and Southern Italian crab fishermen who immigrated to the Bay Area.

Category Type: Special Events, Alumni

Contact:  Office of Public Relations, 415.929.6434, pr@pacific.edu