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some fun parties and memorable events.
In-Home Sushi Party
Teri Paulson's Sushi Party; Saturday, August 20th, 2011
Local Heirloom Tomato and Roasted Vegetable Gazpacho
Herbed Crouton, Good Olive Oil. Suggested Wine Pairings: Pine Ridge Chenin Blanc/Viognier '10, California; Jekel Riesling '09/'10, Monterey; Louis Latour Ardeche Chardonnay '08, France
Chilled Edamame in Shell
Suggested Wine Pairings: Pine Ridge Chenin Blanc/Viognier '10, California; Jekel Riesling '09/'10, Monterey; Louis Latour Ardeche Chardonnay '08, France
Sushi Palette Proteins:
Rock shrimp, New Zealand king salmon, ahi tuna, dungeness crab, escolar, orange tobiko, unagi, greentip mussel salad, octopus, quail eggs. Vegetables and Herbs: braised shiitakes, daikon radish, carrot, mung bean sprouts, gobo, pickled ginger, daikon sprouts, English cucumber, shishito peppers, jalapeno, purple shiso, Thai basil. Condiments: spicy mayonnaise, sweet chile vinaigrette, unagi sauce, soy sauce, pomegranate molasses, ponzu. Suggested Wine Pairings: Pine Ridge Chenin Blanc/Viognier '10, California; Jekel Riesling '09/'10, Monterey; Louis Latour Ardeche Chardonnay '08, France
Braised Asian-Style Natural Chicken Thighs
Poultry-Char Siu Reduction, Five-Spice Rub. Suggested Wine Pairings: Casa Castillo Monastrell '09, Spain; Luzon Jumilla Tempranillo '08/'09, Spain; Saintsbury Pinot Noir Rose '10, Sonoma. Served with: Sandhill Farms Summer Greens with Homemade Seaweed Salad, Pea Tendrils, Roasted Eggplant, Grilled Zucchini, Sesame-Fennel Vinaigrette
Ginger and Kaffir Lime Braised Angus Beef Short Ribs
Lemongrass, Short Rib Reduction. Suggested Wine Pairings: Casa Castillo Monastrell '09, Spain; Luzon Jumilla Tempranillo '08/'09, Spain; Saintsbury Pinot Noir Rose '10, Sonoma. Served with: Sandhill Farms Summer Greens with Homemade Seaweed Salad, Pea Tendrils, Roasted Eggplant, Grilled Zucchini, Sesame-Fennel Vinaigrette
Drunken Oreos with Vanilla Ice Cream and Port Wine Syrup
Adam's experience in the restaurant industry comprises an eventful 18 years
The bulk of his culinary education was gleaned in San Francisco, where he worked first as a line cook under chefs Reed Heron at Black Cat and Brenda Buenviaje at Oritalia, and did an apprenticeship under Suzette Gresham at Aqcuarello. Following these stints, Adam was the tournant at Oritalia, this time under the tutelage of chef John Nelson, and then the executive sous-chef at Mecca Restaurant under chef Mike Fennelly. Adam's cooking knowledge is a composition of training at the California Culinary Academy and time spent at the aforementioned establishments where cuisines had Asian, Italian, Creole, and Southwestern influences. Major influence has also come from years of travel abroad to over 20 countries, as well as copious time spent specifically in Italy as both a student (studying architecture in Florence from June '92 – January '93) and a chef (cooking in Chianti for 3 weeks during the summer of 2005 and working as the private chef to Dick Ebersol and the NBC Executives during the 2006 Winter Olympics in Torino).
Adam's first full venture as an executive chef and co- owner was The Globe Cafe / by Moonlight
a conversion concept restaurant with high-end deli/café-style fare for both breakfast and lunch, and full fine dining during the evening. The evening fine dining component (referred to solely as "by Moonlight") was developed jointly between Adam and his two partners, Peter Berntsen and Chad Larsen. The restaurant was launched and the day menu reworked when Adam returned to Salt Lake City in April 2001. While the sustained life of the Globe Café/by Moonlight was not fated to be, the restaurant and Chef Kreisel garnered much praise during their two and a half years in business, including being awarded Best Undiscovered Restaurant 2002 from Salt Lake Magazine just after opening, and winning awards from both the City Weekly (Best Downtown Restaurant 2003, Editor's Choice and Reader's Choice) and Citysearch.com (Best SLC Restaurant 2003). Additionally, Adam was chosen to be one of three chefs to cook the prestigious opening James Beard Foundation Dinner for the IOC delegates to inaugurate the 2002 Winter Olympics. Following the closing of the Globe, Adam spent time as the executive chef for the Sundance Resort, Robert Redford's exclusive spa and village in North Fork Canyon, Utah. There his responsibilities had him overseeing two restaurants, two lodges on the mountain, a take-out deli operation and a full-time catering division, these outlets highlighted by the Tree Room fine-dining restaurant. After leaving Sundance, Adam spent approximately 3 years consulting for restaurants and foodservices in and out of Utah. These jobs took him to Arizona, California, Nevada, Dubai-United Arab Emirates, and the aforementioned Torino, Italy. More recently, Adam helped to develop both the concept and the design for Acme Burger Company, a gourmet burger restaurant in downtown Salt Lake. Adam was involved in the project virtually from its inception in January 2007 and remained at the helm of the kitchen until June 2008 when he left (retaining a small equity share in the venture) to spend time with his daughter and follow other pursuits, including the regionally-influenced Italian restaurant, Tipica, a project collaboration with Matt and Tony Caputo. Chaia Cucina translates roughly (as a combination of Hebrew and Italian) to "lifegiving kitchen", a short phrase that poignantly describes the cooking environment he always strives to create. It is through this medium that Adam chooses to engage all components of the kitchen environment for his clients. Adam also teaches intermittent courses in the culinary program at the Art Institute International of Salt Lake and is heavily involved in Slow Food.
Prior to journeying to the Bay Area
Adam resided in the Salt Lake City area for four years where he worked as a cook and manager at both Pinon Market/Café and Redbones Authentic Memphis-Style Barbeque (now Sugarhouse BBQ Company). Before cooking, Adam was involved in the architecture field as a draftsman, model builder, and site evaluator for a prestigious Salt Lake City firm. In addition to his architectural and culinary training, Adam has a B.A. in Economics from Trinity College in Hartford, CT. Raised in Boston, Adam first came to the Salt Lake City area to live in the summer of 1994 and stayed until 1998. He currently owns a residence and lives with his 6-year-old daughter and willing food tester, Chaia, in the Sugarhouse section of the city. He and Chaia love to ski, hike, camp, cook, and of course, eat.
Adams Head – A little philosophy from the kitchen
Food, Anthropology, and Passion
My food philosophy is certainly culled from years of experience in the culinary industry and my many adventures traveling, dining and meeting amazing people
However, it can undoubtedly be distilled to a concept I learned from the chef I truly consider my mentor, Mike Fennelly. While working under Chef Fennelly at Mecca in San Francisco, I learned what it means to approach food with the mindset of a "culinary anthropologist". Respect, understand and appreciate the culinary traditions that underlie any particular foodstuff, product or dish. Know how that ingredient is used in its indigenous form, then use that knowledge to apply it to whatever style or method suits you. In this way, a cook can be respectful of the true nature of any food without being bound to seeing it from just one vantage point. There are times when my cooking is firmly rooted in classical methods and ideas — flavors and textures that have centuries of culinary legacy behind them. But there are also times when my cooking is very experimental, a melding of components that might not intuitively mesh, but nonetheless produce something lovely in the end. It is the combination of these approaches and the energy behind them that fuels my passion for food and for cooking and I know that as long as I treat any ingredient with the gentility and respect it deserves, that love will come through on the plate. I hope to continue learning as long as I am in a kitchen and to continue passing on that knowledge to my family, friends and clients in the form of beautiful meals.
Food at its base plays a relatively mundane role in our lives
It gives sustenance. Everyone must eat every day simply to survive. If you can take that mundane, necessary activity and turn it into something beautiful, you will find the easiest and most significant way to enhance your life. What we eat can alter or accentuate our very ability to think, to function physically, to emote, to be vibrant beings. When we eat, we literally take something from outside of our bodies and make it energetically a part of us, a component of our very fabric. The power of that relationship with food is immense. My wish is always to feed people in such a way as to expose them to that power or to intensify that feeling where it already exists. I wish you many incredible food experiences to come!
References – Some true believers
Bob McCarthy Owner-Stoneground Pizza & Pasta 801-598-2236
Elke Parsons Elke Parsons Acupuncture 801-739-4394
Tony & Matt Caputo Tony Caputo's Market & Deli 801-531-8669
Catherine & Josh Kanter 801-520-0758
Peter Berntsen 801-792-2351
Chad Larsen 503-412-8220
Chef Frank Krause Culinary Program Director – Art Institute of Salt Lake 801-440-4257
Shayneh Starks Director – Starks Mortuary 801-915-4026
Chaia Cucina Consulting
The most effective consulting services are executed with a singular goal in mind
to make your business the best version of itself that it can be!
Sometimes, as an owner/operator, your vision of your own business model can become myopic, so focused on the day-to-day operation of the business that the big picture gets a bit muddled
In many instances, the addition of a new set of eyes and ears allows for a more effective focus on the aspects of the business that are strong AND simultaneously provides an opportunity to spotlight the facets that need to be worked on, enhanced, changed, or eliminated.
With those ideas in mind, Chaia Cucina would like to help you with whatever components of your foodservice operation need a fresh perspective and an infusion of new energy
My hope is to stimulate a dialogue about WHAT YOU WANT and WHAT I SEE, and to then marry those insights into a plan that puts your operation on the road to success.
To that end
I bring 18 years of food industry experience, encompassing everything from high-end restaurant fine-dining to catering to kitchen design and organization, to the table for you to use as you see fit. My unique combination of education (BA in Economics from Trinity College, AOS Professional Chefs Degree from the California Culinary Academy) and practical experience (kitchen design work, restaurant design with FFKR Architects, 18 years in kitchens including 10 running them, participation in or spearheading of 6 different restaurant openings — including design, buildout, sourcing and staffing) allows me to incorporate both sound theory and intimate working knowledge of daily operations into the process of helping you find the right direction for your business. With a particular strength in menu planning and a well-honed understanding of kitchen ergonomics, I can help you get the most out of your equipment, your staff, and your space.
I look forward to working together with you to help your business thrive
disclaimer:pricing and availability subject to change.
Chaia Cucina is a unique catering company serving the Salt Lake Valley and nearby resort areas. We bring fine-dining restaurant-quality food to you wherever your event may take place. From a private in-home dinner for ten, a cooking class for thirty, or passed hors d'oeuvres for three hundred, we will create a menu intimately suited to your tastes, that elevates your special moment.