Did you spot Executive Chef Vishu this fall?
After appearances at a flurry of events this fall, it seems we could have created our own version of “Where’s Waldo,” featuring Executive Chef Vishu! We hope you had an opportunity to see him around town and taste some of his creations. But, in case you didn’t spot him, or missed a few sightings along the way, we hope this recap brings you up to speed and gets you excited for his next “tour.”
Chef Vishu traveled to Brooklyn, New York, to participate in the 12th Annual StarChefs Congress. The culinary extravaganza included demonstrations, workshops, tastings, contests and seminars with top chefs from all over the world. Chef Vishu explored the events and participated in the Vitamix Challenge, where he prepared Tandoori scallop, mirchi ka salan, Zafrani jeera pulao, cucumber melon raita. While he did not secure a victory, he did create quite the South Asian meal for the “Cook Your Culture” themed event, using just a Vitamix, basic culinary tools and his heritage.
Executive Chef Vishu and his culinary team showcased their talents at the Flavors of Northeast Ohio event, to benefit the American Liver Foundation. The event, at the Westin Cleveland, was extra special, as you can see! Approximately twenty local chefs participated in the fundraiser, where each created a themed tablescape and meal. Honorary Event Chef, Vishu, and his “crew of pirates” donned costumes to provide a signature Treasure Island experience for twelve guests. Their five course meal included a bounty of sea and island delights, concluding with glazed skull cake, meringue bones, and shortbread sand for dessert.
November 1st – morning:
Chef Vishu was on the Fox 8 Kickin’ It with Kenny live morning show. During his cooking demo, Vishu showed viewers how to prepare Urban Farmer’s Roasted Winter Squash side dish. He also shared a bit about his participation as the Honorary Chef in the forthcoming March of Dimes Signature Chefs event at the Westin Downtown.
November 1st – evening:
The day ended on a high note as Chef Vishu participated in the prestigious James Beard Foundation dinner at The Burnham Restaurant, in the Hilton Downtown. Vishu prepared scallops with squash, local mushrooms sweetbreads carbonara and Ohio bison n’duja oil for his portion of the eight course meal.
Chef Vishu was on Fox 8 New Day Cleveland morning show. Vishu prepared Urban Farmer’s Charred Brussel Sprouts during a live demo and provided a preview of the special meal he would be serving at the upcoming Signature Chefs event.
Vishu carries out his role as Honorary Chef at the March of Dimes Signature Chefs event. Vishu was surrounded by Cleveland’s finest chefs who each served their signature dishes. During the event, guests bid on auction items to benefit the March of Dimes and their fight against premature birth and infant mortality.
As you can see, Chef Vishu was quite the man about town this fall. We are thankful for all his hard work, and delicious creations, as well as the opportunities that 2017 has provided him. Here’s hoping to a New Year that brings many more Vishu “sightings!” Keep your eyes peeled…