Introducing- The Star Chefs Series
Top chefs from all over the country- James Beard Award winners, Mobil, AAA, and Zagat top honorees, and guests from "Iron Chef America" and "Top Chef" will join us each month in our kitchen. The guest chef and Chef Joe will design a five course menu paired with wine. Each menu will be a collaboration of the two chefs. The format for The Star Chefs series will be intimate- as they cook, both chefs will be in and out of the dining room to talk to guests about the meal.
This is an Opportunity you Don't want to Miss...
All dinners will begin at 6 pm
The cost is 100.00 per person, tax and gratuity not included
All professional Chefs
Join us at The Chefs Table
tickets are half price
A great opportunity to share some laughs, learn something new, and have a great time getting to know other members of the local culinary community
The 2009 ScheduleFebruary 9th Celina Tio
The Philadelphia born and raised Tio is best known for her stint as the Executive Chef at The American Restaurant in Kansas City, Missouri. Chef Tio was named one of thirteen "Chefs to keep your eye on" by Esquire magazine. She was named 2005 Chef of the Year by Chef magazine and was recently awarded the coveted 2007 Best Chef : Midwest by the James Beard Foundation. She is currently working on opening Julian, a restaurant that will focus on casual American faire.
March 2nd- Keith Luce
Executive Chef Keith Luce grew up on a farm on eastern Long Island, New York. As a youngster he worked in his grandfather's Italian restaurant in the Hamptons. Keith trained in New York at the Rainbow Room, Le Cirque, and La Côte Basque, getting A-list tutorials from the incomparable pastry chef Jacques Torres and the dynamic Jean-Jacques Rachou. He then spent two years in Europe, training at the top Michelin-stared restaurants in France and Italy. Soon after Keith was tapped by the White House as sous chef to the President of the United States during the first Clinton administration.
In 1997, Food & Wine chose Keith as one of America ’s “Top 10 Chefs.” A year later, as the opening chef of the fabled Chicago restaurant, Spruce, the James Beard Foundation named him “Rising Star Chef of the Year.” Keith then moved to the Rockies to serve as executive chef at the world-renown Little Nell in Aspen. In 1999, he furthered his experience as executive chef at PlumpJack, overseeing their restaurants across California.
After two years in the Bay Area, Keith opened Merenda in San Francisco. As John Mariani stated in Esquire, “What sets Luce apart is the exceptional finesse with which he brings off his creations.” Keith took the helm at The Herbfarm's in October 2007. The restaurant was voted one of the top ten restaurants in the US in 2007 by the Zagat Survey and is the only AAA 5-Diamond restaurant in the Northwest. He was ost recently a guest judge on Bravo’s “Top Chef.”
April 20th - Michael Martir
Working as a dishwasher and prep cook at such notable establishments as Nick and Toni's, Sapore de Mare, was all it took to give him the 'fine dining' bug. Chef Michael moved back to NYC, where he began his culinary career as most young chefs do -- taking jobs to build a resume.
With stops at Le Cirque with a young Daniel Boulud and Tribeca Grill with Don Pintabona and Drew Nieporent, Chef Michael decided to go to Paris and experience cuisine through a different eye. After a brief stint in Paris, Chef Michael returned to the U.S. and worked for the James Beard Foundation. During this time Chef Michael worked with many notable chefs such as Charlie Trotter, Julia Child and Jean-Louis Pallidan.
After moving to Baltimore to work with Chef Peter Timmins of Greenbriar fame at Baltimore Country Club, and also working in Washington D.C. for Capitol Restaurant Group. The next stop was renowned Charleston Place in Charleston, where his friend Bob Waggoner recommended him.
In 2001, Chef Michael moved to Cape Cod to serve as executive sous chef at Wequassett Inn Resort and Golf Club. In 2007 Chef Michael joined Smithfield Foods as Corporate Executive Chef. His approach to the industry is refreshing and comes at a great time.
June 15th - Andrew ShottsAndrew Shotts began dreaming of making his own line of gourmet chocolate bonbons while working as the pastry chef at La Cote Basque in New York City, where he began experimenting with chocolate, flavor, and texture combinations. His colorful, multi-faceted, and intensely flavored gourmet chocolate candies were offered to the restaurant's patrons as a delightful treat at the end of their meal.Shotts continued to create and perfect these luxury chocolate candies and truffles, while adding more unusual flavors to his chocolate repertoire, when he moved on to re-open the legendary Russian Tea Room as the Executive Pastry Chef. Shortly thereafter, Shotts joined the Guittard Chocolate Company as their Corporate Pastry Chef. Working with their technical experts, he helped formulate and create the E. Guittard brand of couverture chocolates. In the fall of 2001, Shotts decided the time was right to launch his own line of artisanal
chocolate bonbons, and Garrison Confections, Inc., was born (Garrison is his middle name).
August 17th
Ciril Hitz
For reservations call 401-272-7811 or online at OpenTable.com