The Unforgettable Chef

I have been in the restaurant business here in Joliet for 10.5 Years. I have seen a lot of change in those years. Good change such as using Social Media to market my restaurant for basically no monetary cost but just time commitment. Bad change such as rising food costs, labor costs, taxes, and insurance costs.

The stress at times is totally unbearable. I only have one location yet my friends that have several locations seem to have it all together. I know this is a perception thing.

Here is one little tidbit which helps me to regain my focus. On Friday, June 7, 2024 I had a new customer enter my restaurant. His name was Gael. Gael had just arrived in the USA. He was with Veronica Gloria. My little cafe was the first American Restaurant that Gael had ever been to. I was able to welcome him with open arms to my restaurant and especially to the GREAT United States of America. It made me proud to be an American and owner of my little restaurant called The Curator’s Cafe.

Count your blessing every day!

I am working on a fundraiser for the Boys and Girls Club of Joliet for their annual fundraiser.

My idea is to have several restaurants donate $50.00 gift certificates to total at least $200.00 to do a restaurant walk experience in and around Joliet.

I have the first $50.00 covered. Who likes this idea and wants to join in the venture?

Amber Duffy, Marzell Richardson, Cemenos Pizza, The Dock on Front Street, anyone else?

Please direct message me or call me direct at 815-378-2169.

Thank you for your consideration.

Had an Unforgettable dinner party last night in Manhattan, IL.

Wild Forest Mushroom Soup with Yukon Gold Potatoes and Roasted Italian Sausage to start the meal.

Then, to cleanse the pallet, Greek Salad with Lemon Poppy Dressing.

The Entree was Beef tenderloin with Bordelaise, Pan roasted, Wild Caught, Sockeye Salmon with Sauce Duglare, Herbed Israeli Cous Cous, and Asparagus with Prosciutto di Parma.

Dessert was Grilled Pound Cake with Dark Cherries Flamed with French Cognac.

The wines, in order were, Masi Campofiorin, White Blend from Macedonia Greeece, Napa Cab, and a Red Blend from Santa Rosa.

It was a great night.

I have been RAK'd!

I am not sure why I have been blessed with so many friends but I do know they offer me Random Acts of Kindness when I need them most.

Thank you my friends and associates. You are the people who are keeping me focused and on right paths to success.

I am honored and cherish all of you. You know who you are!

I am proud of my faith and will remain being honest, thankful, and helpful to everyone I meet.

I have been RAK'd!

Yesterday I bought 3 beef rolls from Roc City Bar and Grill. They were pretty wonderful! Full of Italian meat and dripping with garlic, herbs, and mozzarella cheese. Great job guys!

Friday, June 16, 2023

Pride in Art Opening Reception.

116 Gallery, 116 W Main St. St. Charles, IL

The Food was Unforgettable, the Art was fantastic.

I catered a concert last night for Ukrainian Peace and Turkey Earthquake Relief by the talented Ian Maksin. Below is a little story about him.


Ian Maksin cello

Described by Russian press as "one of the most versatile and innovative musicians of his generation", Ian Maksin is quickly gaining international recognition as a cellist, composer and producer.

Born in St Petersburg, Russia, Mr Maksin began playing the cello at age six at the Special School for Gifted Children of the Rimsky-Korsakov Conservatory. At seventeen, he came to the United States to attend the Manhattan School of Music in New York City and later became the principal cellist of the New World Symphony, America’s one-of-a-kind training orchestra under direction of maestro Michael Tilson Thomas. During that time he had an opportunity to play for such artists with such artists as Lynn Harrell, Mstislav Rostropovich, Bernard Greenhouse, and many others.

In the recent years, Mr Maksin has become increasingly active as a soloist and composer and has been touring regularly throughout the United States and Europe. His live performances have been frequently broadcast on National Public Radio and its affiliate stations throughout the USA, on NBC and PBS national television as well as Polish and Russian TV. He has recently appeared on such shows as Chicago Tonight and Take Five. Maksin’s latest album, Solo Flight, is currently featured on Pandora Radio as well as iTunes internet radio.

Mr Maksin has premiered and recorded numerous works by contemporary composers, including the critically acclaimed CD Sculpting Clouds, which came out on Albany Records in 2007 and featured works by Juilliard-based award-winning American composer Eric Ewazen. In 2006, he recorded on the album Clocks, music by Miguel de Aguila, a collaboration with the Cuarteto Latinoamericano. Mr Maksin's debut solo CD, Solo Flight, was released in January 2010 and is an eclectic compilation of works for cello solo ranging from Bach Cello Suites to a new piece by a Chicago-based composer Ilya Levinson, as well as a suite for solo cello by Spanish cellist and composer Gaspar Cassado.

In 2011, Mr Maksin founded iAN&ANi DUO – a collaboration with Bulgarian pianist Ani Gogova. Their debut CD is coming out on Blue Griffin Recordings in October of 2012 and will feature music of Piazzolla, Ginastera, Ravel, De Falla as well as world premiere works commissioned by iAN&ANi from Chicago-based composer Ilya Levinson.

Mr Maksin's recent production work includes the award-winning music video Strings Detached, based on music of Rodion Shchedrin, filmed by a Russian director and producer Sergei Kvitko and featuring one of leading young American ballerinas Abigail Simon and iAN&ANi Duo. In the spring of 2012, Mr Maksin co-produced a collaborative music, film and dance project, Tango Obsession, which was sold out for many consecutive nights at the Chopin Theatre in Chicago.

Outside classical music, Mr Maksin has performed and collaborated with such artists as Andrea Bocelli, Gloria Estefan, Sting, Barry Gibb of the former Bee Gees, P. Diddy and Snoop Dogg. He describes his main goal as an artist is "to close the gap between generations and societies through art, and make cello music accessible to everyone".

For further information, please visit Mr Maksin's personal website, www.ianmaksin.com.

There is also a review by one of the event attendees from last night.

It was truly an honor to be the caterer for this event held at the 116 Gallery in St. Charles, IL.

Deanna Gibson is the Curator at 116 Gallery and she really put on a great show.

Thak you agin for including The Unforgettable Chef©

Hello there, it's been a while.

I had the honor of catering an artists reception in St. Charles on February 17, 2023. The Artist, Voytek, is a Polish artist who paints in a nautical, time piece, and powerful sensuality.

I completed the table scape and all the food at the 116 Gallery located in the Mixology Salon Spa located at 116 W Main St. St. Charles.

I incorporated the artist scheme with my culinary abilities. It was a wonderful evening. You can view a few of his paintings below.

I served Shrimp Cocktail with a Blue crab Remoulade Sauce, Lobster Salad, Octopus, Shrimp, and Scallops in a Red Wine Vinegar and Olive Oil- Lemon Marinade, a Charcuterie Board, and Cupcakes and Cookies.

Looking for an opinion!

Chipotle Power Pancakes with a Pineapple Bourbon Caramel Sauce.

Let me know!

We had an Unforgettable Night.

It started with a Grilled Shrimp and Octopus Appetizer with Tomato Olive Salsa. Next was Roasted Garlic Tomato Soup with Gruyere Croutons. A Caesar Salad with Poached Egg, Smoked Salmon, and Asparagus. The middle of dinner was a Charcuterie Board with Fruit, Cheese, and Roasted Garlic White Wine Jelly. The Entre was Beef Tenderloin with Demi-Glace and Melting Potatoes, and Hericot Verts with Roasted Italian Peppers. The dessert was a Fresh Berry Trifle with Cream Cheese Whipped Cream, White Chocolate Sauce, and made from Scratch Gluten Free Lady Fingers,( prepared by Madelyn of Fit Foundation in Crest Hill.)

The Unforgettable Chef© was able to prepare a wonderful Cuban Pork and Bean Breakfast Scramble today. ( Revuelto cubano de puerco y frijoles )

Cooking outside the box!

What do you think about this for a Tuesday starter?