Detailed description is Once-in-a-lifetime, private wining & dining performance taking the chef's table to the ultimate level w/ a live cooking show in the chef's home or yours... Known for their award-winning boutique wines, patenting the 1st ever single-serve format for the delivery of fine wine and their stellar culinary skills along with their great energy together in performing food & wine pairing experiences, Chef David K. Gordon AKA #ChefSuperdave (see BIO below) and culinary director, Sunny Fraser, #SousChefSunny are creating unique, very intimate, private wining & dining performances in their kitchen and yours. Throughout the years, they have offered these culinary masterpieces very exclusively to top professional and celebrities. Now, they are opening up to allow all interested foodies the opportunity to participate in this culinary event. It is the ultimate foodie & wino experience! #ChefSuperdave is a honors graduate of Johnson & Wales University, where he was the captain of the culinary team and garnered accolades such as "Most Distinguished Student of the Year. During that time, he appeared on Food Network several times with the likes of Chef Emeril Lagasse,Chef Todd English, Chef Mario Batali and more. To master his chops, he traveled all over Europe to train at Michelin-starred restaurants as a journeyman chef. . . As our guest of honor, you, the host, will be interviewed briefly, in advance, by classically trained #ChefSuperdave to determine likes, dislikes, memorable food experiences, hobbies, etc. This info will then be shared with Sunny, his muse and a trained therapist. Together, they create an inspired, unique, personal foodie experience, highlighting the individuals through a customized menu paired perfectly with wines to entertain and delight the senses. Performance Dining takes the chef's table to the ultimate level and allows the guests to experience the spectacle of a live cooking show in a very personal setting. It's very exclusive with only 6 to 8 reservations available monthly (6 guests minimum/12 guests maximum per reservation). The preferred location is in the chef's home; travel costs will be additional. . . #ChefSuperdave and Sunny are also available for professional wine cellar consulting and private catering; inquire within.. . CHEF'S BIOGRAPHY: Born in Boston, Massachusetts to parents rooted and raised in South Florida, the family lived in the nearby town of Framingham until a move to Miami in the summer before he was to start the first grade. Growing up in Miami at a time when the city was developing in cultural diversity had a profound influence on #ChefSuperdave’s future creative ventures. His love for food and especially, the experience of fine dining came from Friday nights spent at the home of his great-grandparents, where multi-course meals were prepared by the family chef and elegantly presented with formal Russian table service.. . In spite of his love for Fruity Pebbles, magically delicious Lucky Charms and ear-piercing rock n’ roll, he was graced with a discriminating palate and a keen sense of pitch and harmony, which were the roots of his epic adventures in oral and aural satisfaction. During his formative years at summer camp in Maine, he would mischievously sell Playboy magazines and candy just so he could dine on lobster rather than packing bologna sandwiches like the other campers for day-trips away from the campgrounds. . . At age 13, he was a junior high icon in his rock band, Bad Habitz, and continued developing his passion for music by learning a multitude of instruments including guitar, bass, drums and keyboards. At age 15, he had his first experience with wine at Bern’s Steakhouse in Tampa. The extravagance and decadence of the food and wine pairing was the most influential event in his development as an oenologist, chef and entertainer. In the following years, he was introduced to a woman, who was the first American to own a vineyard in France. She encouraged his enthusiasm for food and wine by sharing from her extensive cellar and illuminating her experiences at the world’s finest restaurants. She was the fundamental reason for his interest in cooking.. . #ChefSuperdave is both highly intelligent and artistic. Interestingly, he started his collegiate career at Harvard University and completed it at Johnson & Wales University. He attended a variety of schools in-between, including New York University and University of Florida before he realized his true calling in the culinary arts. The diversity of the educational experiences he received during his time at these institutions created the foundation for the scholarly approach and narrative style that defines his past and present ventures. His passion for cooking and entertaining developed out of his desire to impress beautiful college girls. It did not take much creative genius to know that women would be lured to him if he cooked them a fabulous meal and then serenaded them with his guitar.. . A two-year sabbatical from formal education included entrepreneurial endeavors in independent film and music production, resulting in several award winning short films and a critically acclaimed rock album. Feeling a need to broaden his artistic passions, he traveled to Russia and Europe, where he was inspired by the cultural importance of food and wine. . . Realizing his passion for the culinary arts, he returned to Miami to enroll at Johnson & Wales University for formal training and to develop the skills needed to become a world-class chef. Working hard to be at the top of his class, he became captain of the culinary away team and worked with Chef Emeril Lagasse on the first live show for the Food Network. . . He was also recognized as the State’s top culinary student by the Florida Restaurant Association and awarded its highest honor as the “Most Distinguished Student of the Year.” He earned the privilege to apprentice in Europe and began his externship in Mougins, France under Chef Gaetan Croisier at Andre Surmain’s Le Relais a Mougins. Initially labeled as “Stuid American” by the French Master Chef he worked under, he soon earned his reverence and was respectfully given the title of “Big Chef” by his now, mentor. Deciding to extend his educational experience in Europe, heworked for the Belgium Gastronomic Society’s Restaurant of the Year, Michelin 2-Star The Sea Grill Le Divellec, in Brussels. He returned to Miami to complete his education. Thereafter, he continued his culinary adventure by returning to Europe to work as a journeyman chef.. . The next step in his gastronomic evolution was opening his own restaurant, JADA (Just Another David Adventure). With an open kitchen that allowed David to connect directly with his diners, JADA was the first fine dining restaurant in the City of South Miami and was well ahead of its time. The restaurant received critical acclaim and #ChefSuperdave developed a sizeable following as the Executive Chef. His style of cooking was of Contemporary American cuisine, with French influences. He was able to show-off his originality through his menu and wine list, which were updated almost daily. This enabled him to progress in his skills of matching and pairing food and wine.. . Later, at a turning point in his life, he was presented with a unique opportunity to become the Executive Chef at Buena Vista Vineyards in Napa. The adventure-seeking journeyman chef sold his restaurant and sought out a new direction by heading west. Soon after his arrival, the vineyard was sold and he was paid out his annual contract. Unlike most people who would quickly seek out other employment, he decided to use the proceeds from his compensation package to travel throughout California’s various wine regions for several months. He visited over 200 vineyards and tried over 2,000 wines before taking a job in San Francisco as Executive Chef and General Manager of the award winning hot-spot, SNO-DRIFT Restaurant and Lounge.. . Thereafter, he decided to return to his hometown, where he began assisting other entrepreneurs as a restaurant consultant. After a couple years of consulting, he accepted a position as the Chief Financial Officer of a multi-unit restaurant group, where he utilized his inventive skills and was integral in obtaining financing for this over ten million dollar project. He was also able to share his vast experiences in the hospitality industry to create a higher quality product in their family restaurant while still lowering the overall food costs. . . #ChefSuperdave is a boastful member of the “10,000 plus” club, having tasted well over ten thousand different wines. Throughout his recent years, he has also been involved in two entrepreneurial wine endeavors, providing expertise and consultation in the areas of financing start-ups and winemaking to Sunbox Eleven Winery and The Vini - Exceptional Wine by the Glass. . . Collaborating with his muse, Sunny, has brought balance and insight that has allowed for the refinement of his art and exposed his true skill: Creating a harmony of the senses with his ability to reveal the subtlety and purity in food and wine through perfect pairings. . .
Established in the recent years Performance Dining in miami-dade , florida in united-states.
This is a well known establihment acts as one-stop destination servicing customers both local and from other of the city.
Over the course of its journey , this business has establihed a firm hold in the [category].
The belief that customer satisfaction is an important as it products and services , have helped this establihment garner a vast base of customers and continue to grow day by day
Foods is provided with high quality and are pretty much the highlight in all the events in our lives.
Sweets and food are the ideal combination for any foodies to try and this Performance Dining is famous for the same.
This has helped them build up a loyal customer base.
They have started a long journey and ever since they have ensure the customer base remains the same and growing month on month.
As they are located in favourable location , becomes the most wanted space for the tourist.
For any kind and assistance , it is better to contact them directly during their business hours.
Premises has a wide parking area and need to avail special permissions for parking.
Pets inside the premises are not allowed and require additional permission.
Cashless payments are available and extra charges for the credit cards are levid.
They are listed in many of the food delivery networks for home delivery with appropriate charges.
They accept cards , cash and other modes of payments
Tips are not actually encouraged but customers are willing to offer any benefit as needed.
There you can find the answers of the questions asked by some of our users about this property.
This business employs inviduals that are dedicated towards their respective roles and put in a lot of effort to achieve the common vision and goals.
It is a effortless task in communiting to this establishment as there are various modes available to reach this location.
The establishment has flexible working timings for the employees and has good hygene maintained at all times.
They support bulk and party orders to support customers of all needs.
