Chef Will Greenwood?s dishes have graced many important meals, from Julia Child?s and Robert Mondavi?s 80th birthday parties to the Head of State luncheons at NATO?s 50th-anniversary celebration. In the '90s, he was even asked by the Clintons to audition to be the White House chef. Today, Greenwood?s Caribbean-Latin fusion recipes inform festive meals at Catch Twenty-Three. Certified fresh seafood and aged steaks cook over a pecan-wood grill while elsewhere in the kitchen, chefs prepare signature dishes such as macadamia-crusted Chilean sea bass and Stockyard Skirt Steak with Chimichurri sauce. Catch Twenty-Three also has live entertainment every Friday night.
When Gerald Bennett began work as head chef at the InterContinental Hotel in Cleveland, he was accustomed to whipping up dishes for celebrity clientele. But when the royal family of Dubai came to visit and he served them in their opulent suite, he never thought they'd ask him to leave with them as their personal chef. Since returning to the states and stepping into his role as the president of the Private Chef Association, Gerald has worked to bring his gastronomic prowess to the masses through Food Fun Adventure’s classes and tours. He passes along a visible passion for culinary fusion, which shines through in dishes blending French and Thai or American and German influences.
Culinary tours take participants to local sushi houses, steak houses, and bistros, each highlighting specialty dishes. When head chefs come out to greet their visitors, they often divulge culinary secrets and answer questions about curfew hours for free-range ingredients while doling out tapas and other small plates.
In a more hands-on culinary experience, customers gather in classes and learn to refine dishes based on a chosen theme. Using mostly local and organic ingredients in two kitchen classrooms, chefs show students how to craft delicacies such as scallion waffles with orange-zest chicken and tagine-roasted rack of lamb. In one kitchen, which doubles as an art gallery, knives flick through ingredients, and pots clatter at island stations and small burners. The company’s event center, Heaven, fills with chatter as up to 40 pairs of students filter in. Beneath projectors for screening chef demonstrations and documentaries about the life of a paring knife, separate kitchens equipped with ovens and burners fill with the bustle of creation, which gives way to reverent exhalations as patrons finally sample the fruits of their labor.
As a former professional golfer, Dixon Smith once hopscotched the globe’s fairways and greens with a bag of clubs in tow. Today, he visits homes and offices with wine bottles plucked from an inventory of more than 550 all-natural, additive-free wines produced by more than 200 vineyards from around the world. During his collaborative wine-tasting events, Dixon keeps sippers entertained and informed with intriguing factoids on topics such as the German grape harvest and the best ways to make a grape cry into your wineglass.
Although he has plenty of facts to dispense, he stresses that he’s “not there to bore” guests, and prefers to let each wine’s unique characteristics speak for themselves. Since people’s tastes are subjective, he introduces them to a broad swath of wines from France, Italy, Chile, and other famed growing regions, so tasters can develop their own opinions. Instead of answering the question of which region produces the best wine, he describes the noteworthy differences of each, and explains that wine appreciation is far more complicated than choosing red or white, bottled or boxed, and wineglass or helmet with straws.
When clients book Dixon for a holiday party or other social gatherings, they won’t be inviting the pinot pedant from the cinematic wine saga Sideways, which notoriously slumped merlot sales and boosted pinot noir’s production. Dixon’s tastes and views on varietals are much more inclusive. When asked about his thoughts on the blockbuster film, he replies, “There’s nothing wrong with merlot.”
A complimentary glass of champagne greets each guest as they find their seats and prepare to embark on a three-hour journey. The two dozen adventurous souls converse, but grow quiet as a figure walks through a red curtain. Chef Richard Bottini introduces himself and describes the special menu of gourmet, seasonal dishes he has planned for the evening. True to its name, the restaurant features just six tables, and every meal at Six Tables is an intimate experience with twinkling lights illuminating antique crystal in a setting Gayot named as one of the top 10 romantic restaurants in the area.
Bottini, an award-winning chef and graduate of the Culinary Institute of America, creates a new six-course prix fixe menu every day using seasonal ingredients and his expansive knowledge of French cooking. In the kitchen, he personally prepares each course, incorporating such delectables as Cornish hen and poached duck breast. Bottini breaks down each menu item in English or Klingon to diners and offers wine pairings with dishes, which can be tailored according to taste and diet.
Husband and wife Shanell and Cameron Robinson started Seasoned Clouds with the same shared goal in mind: bringing their community all-natural, freshly prepared lunches in a convenient, affordable way. So they hired and trained a team of professional chefs to create classic meals, ranging from mouth-watering herb-roasted chicken plated with tender vegetables to vegan lunches such as black bean and avocado sandwiches paired with sweet-potato chips. Their chefs also craft their own healthy homemade sauces and dressings, which appear exclusively in the dishes served through Seasoned Clouds.
At Seasoned Clouds, quality, personalization, and convenience are given equal measure. As a client, all of your meals are prepared by your personal chef and delivered directly to your workplace or home. With the highest quality ingredients and a diverse, ever-changing menu of meals at your disposal, chefs also help you avoid bland, reheated leftovers, lengthy lines at restaurants, and greasy food from fast-food places.