bake - March/April 2021 - 44

foodservice

CULINARY
Greats Series

Award-winning One Off Hospitality Group recently launched

May 3-23: Nina Compton, chef/owner of Compère Lapinin and

a nationwide meal kit delivery program during the pandemic

Bywater American Bistro in New Orleans, James Beard Award

called One Off At Home, delivering their beloved and iconic Chi-

winner and Top Chef finalist
May 24 to June 13: Chris Cosentino, chef/co-owner of Delicious

Now, executive chef/partner Paul Kahan is launching a Culi-

MFG & CO - including Jackrabbit in Portland, Acacia House in

nary Greats Series through One Off at Home, calling upon some

Napa Valley and Rosalie in Houston - as well as cookbook au-

of the most highly acclaimed names in the industry who have

thor and winner of Top Chef Masters

inspired him throughout the years to collaborate. The series will

The series will kick off with Chef Michael Symon's menu, avail-

feature iconic menus from five chefs across the country, avail-

able March 2-21. The multi-course menu features classic dishes

able exclusively through the One Off at Home national delivery

from Symon's award-winning restaurant in Atlantic City, Ange-

service for only three weeks each.

line, an ode to classic Italian food. The meal kit includes dinner

" These chefs are absolute masters in their crafts and have all
inspired me personally in various ways, " says Kahan. " It's always

for four, featuring Angeline's Antipasta and Rosemary Focaccia
bread.

been a highlight to travel to new cities and experience their in-

Proceeds from each Culinary Greats meal kit will go to a char-

credible restaurants, so it's an exciting opportunity to collabo-

ity of the collaborating chef's choice. Additionally, each One Off

rate with them and share their iconic cuisines and flavors with

at Home kit includes free shipping across the United States and

fans nationwide while travel is still limited. "

is hand-packed within insulated liners and ice packs to ensure

The Culinary Greats Series schedule and lineup of chefs:

all items arrive fresh and cool. More details about the specific

March 2-21: Michael Symon, Food Network star, James Beard

menus from the following chefs to come.

Award winner, cookbook author and chef-owner of Angeline,
Bar Symon and Mabel's BBQ

" One Off at Home is a concept that we've been thinking of
starting for years and intend to continue on with well beyond

March 22 to April 11: Aarón Sánchez, chef/owner of Johnny

the pandemic, " remarks Karen Browne, chief executive officer

Sánchez in New Orleans, founder of the Aarón Sánchez Scholar-

of One Off Hospitality. " There has been a pivotal shift in the way

ship Fund, judge on FOX's MasterChef and MasterChef Junior,

our guests can experience dining. "

James Beard Award winner and three-time author

Chicago's One Off Hospitality Group includes Publican Quality

April 12 to May 2: Jonathan Waxman, chef/owner of Barbuto

Bread and James Beard Award winning baker Greg Wade, who

and Jams in New York City, Adele's in Nashville and Baffi in Atlan-

has acted as a trailblazer within Chicago's iconic dining commu-

ta, three-time cookbook author and James Beard Award winner

nity over the past several years.

44 < MAR-APR 2021 | bakemag.com

ONE OFF HOSPITALITY

cago dishes to doorsteps across the country.


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bake - March/April 2021

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