After an extended soft opening, Zero George Street Hotel is opening its restaurant for dinner five nights a week.
Zero Café + Bar will serve small plates from 5 p.m.-11 p.m., Tuesdays through Saturdays. The menu – developed by Zero George’s corporate chef and overseen by Middleton Place Restaurant alum Lucas Rhoad – includes chicken tacos, shrimp panzanella, crispy chickpeas and spiced chocolate budino. Prices range from $5-$14.
For more information, call 817-7900 or visit zerogeorge.com.
“I’m starving,” a student in Zero George’s weekly Saturday morning cooking class exclaimed as she reluctantly handed off a cauliflower floret for the next student to examine.
Executive chef Randy Williams’ two-hour instructional sessions, which this month were honored by Food & Wine as one of the nation’s top three new cooking courses, are far from frivolous eating-and-drinking affairs: He doesn’t uncork a bottle of wine until the second hour starts. Instead, as I observed when I swung by this weekend, the classes are designed to emphasize contemporary techniques and encourage students to think like chefs.
On Saturday, Williams – wearing a chef’s jacket and cowboy boots – demonstrated how to prepare a butternut squash puree, roasted pork loin and olive oil cake. The cake recipe he distributed was written out in metric measurements, because “that’s how more people like to do it now.” He also stressed asymmetrical plating and advised that “people are getting away from blanching vegetables ahead of time.” Continue reading