Wednesday, August 28, 2013

Zazio’s Chef’s Table

The final destination of dinner at Zazio’s Restaurant was the cap-off to the sponsored Kalamazoo foodie tour. It was quite an experience. The group of us were staying at the Kalamazoo Radison downtown. The hotel is beautiful, and I found the staff to be helpful. It’s larger than it seemed from the exterior with nine stories; it has shops and four restaurants. Zazio’s is toward the back of the property, and we were ushered further back inside the cheerful, contemporary décor of the restaurant interior.

We were there for the Chef’s Table meal. Adjacent to the main kitchen was an open kitchen area – akin to a kitchen stage. There were two rows of chairs and tables for guests.

What unfolded was a fabulous five-course meal prepared as we watched. Although there was some early food prep, the finishing touches to the dishes happened in front of us with the opportunity to chat with and ask questions of chef John Korycki. He explained what he was doing, and I took notes on cooking tips and techniques. The components of the meal were simple – as simple as they were fresh; prepared with care and detail. The presentation was delightful. Most of the foods were locally sourced. There was an option for a wine pairing; four of the five wines were from Michigan.

It was the end of a great tour. I am grateful for the opportunity to have met the other food writers and to have learned more about the Kalamazoo area. I will be back! And, thanks to Discover Kalamazoo, Food Dance, Promote Michigan, Bell’s Brewery, the Radisson hotel and Zazio’s, and Water Street Coffee Joint for the coordination, meals, and accommodations.
Check out the photos of the building, the food, and the menus below. The other blog posts:

The Food Dance Difference

First Crack (Water St. Coffee Joint)

What I Learned about Chicken at Carlson Farms

Cooperating in Kalamazoo

Bell’s Brewery

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Pesce Bianco



the vegetarian version of the pork loin dish


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