In my life I’ve met a very few people who I instantly respected. I must give a nod to two of my earliest bosses (and the first two people I remember giving me this feeling) who helped shape the career that allows me to afford my cooking passion, Sheri Benjamin (who owned the Benjamin Group which is where my career was put in motion) and Ellen Roeckle, who I worked for twice in my career (Benjamin Group and Bay Networks). When they walk into a room I feel calm. I know that no matter what happens, they’ll know what to do. And they do. Some people tell me I have that affect on them, I consider it the highest compliment.
Cat Cora is one of those people for me. She’s calm, in control and retains her femininity in a somewhat male dominated profession. I respected her the instant I laid eyes on her. In June, Cat Cora did a private lunch at her restaurant Kouzzina which is located near the Boardwalk hotel in the Epcot Resort.
I cannot tell you how happy I am that I attended this. Disney always puts together amazing events, there was little likelihood of any disappointment so I tried not to develop an expectations. We arrived and there were roughly 60 people at the event. We were all presented with personalized menus which was a very nice touch. After being shown to our table we watched the chef’s spring into action. Kouzzina is an open kitchen so you can watch all the action.
The menu was amazing! We were able to sample several dishes. But then again, this is a Cat Cora menu flawlessly executed by her Kouzzina Executive Chef Dee and her talented staff, so it’s not surprising that it was amazing. I thought about posting pictures of the plates; but to be honest my iPhone could not capture how beautiful they were and I don’t want to detract from their impact with bad photography.
Menu
Mezze
Dolmades
with Dill Oil
Salt Roasted Beets
with Skordalia
Tuna Tataki Lettuce “Gyro”
with Sumac Onions and Avocado Tzatziki
Salad
Heirloom Tomatoes, Cucumbers, Barrel Aged Feta
with Micro Arugula Aged Red Wine Vinaigrette
Piato
Basque Rubbed Lamb Chop
with Feta Herb Saltsa
Pastitsio
Traditional Greek lasagna with Kasseri
Cinnamon Stewed Chicken
Slow simmered chicken with tomatoes, herbs and Cinnamon sticks
Glyka
Chocolate Budino, Baklava, Coffe Creme Brulee
What I enjoyed most about the meal is that as each course was served, Chef Cora came out and told us why the dishes are special to her. Relating cooking to her mother and her Greek heritage. Food that is simple and reminiscent of home cooking was so beautifully plated that you couldn’t imagine making it at home.  But then, Cat would explain the preparation and give you a little dose of her confidence, inspiring you to go home and try it.
Throughout the meal she made it a point to go to each table and talk to everyone individually. She answered questions about Iron Chef as if she’d never heard them before.
I asked her two questions that were important to me.
When was the first moment you actually felt like a chef?
When I got the title, the first time I became executive chef at a restaurant.
What are the most important skills a home cook can have?
Good cookware makes all the difference. Using quality pots, pans and knifes will make your time in the kitchen more enjoyable. That doesn’t mean you have to purchase expensive brand names, you just have to purchase quality. While quality has a price — the pans will last a lifetime if properly cared for. (Editor’s Note: Not once did she pitch her line of cookware she is launching and this was a perfect softball question for her to do that. I was extremely impressed by that. Also in my personal experience I’ve heard many people complain about their electric stoves and how they can’t cook on them, they need their Viking gas stove. I disagree. While I’d live a Viking stovetop in my kitchen, I can’t afford one so I have a ceramic top stove. I push out perfect food almost every night. Here’s my dirty little secret, the pans do most of the work. They provide even heating that makes getting a good sear easy. I personally use Calphalon stainless steel and Le Creseut enameled cast iron. I use the very inexpensive Bar Keeps Friend to clean them and they all look brand new.)
At the end of the day we were all fortunate enough to receive an autographed copy of Cat Cora’s Classics with a twist. She also autographed my Whineaux chef’s jacket which was a request I felt a little sheepish about but she put me at immediate ease saying she thinks it’s a fantastic idea!
This book is beautifully photographed, but more importantly includes tons of recipes that you want to make. She puts a Greek spin on American favorites like Nachos, but she also has Japanese, French and other cuisines represented. The idea is taking comfort food and putting a spin on it, so that it’s still comforting, but not boring. It’s the kind of food you want to make at home. This is a cookbook you should add to your collection.
Until next time!
Cheers!
Dawn– I’m so flattered that you mentioned me as an influencer of that calm feeling.
And this blog made me feel happy that you’ve found such a fun passion. Oh– and it made me HUNGRY too! You always were a great writer. Keep on blogging– and cooking!
Thanks Sheri!
What an awesome experience. I admire Cat Cora as well and wish I could channel some of her calm and confidence in the kitchen too!
she’s amazing — thanks for visiting my site. I love reading yours!