Quinta do Noval’s Traditional Field Worker’s Meal
| Theme | Quinta do Noval’s Traditional Field Worker’s Meal |
|---|---|
| Venue | Chef Hattam Catering in the Old Cafe'de Paris |
| Location | 1228 S 6th Street Omaha |
| Date | Jan 18, 2015 |
| Time | Quaffing 5:30pm Dinner 6:00pm |
| Host | Tom & Mary Murnan |
| Chef | Chef John Hattam |
| Wine Selection | Tom & Mary Murnan |
|
This event has capacity limit of 32 people.
Registered: 0, Slots Available: 32
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Read an article and view pictures about the event in The Bluffs Food & Wine Gazette , February issue
Event Invitation -click here
About our Meal
We will replicate the meal Mary and I had at this famous Port Lodge during our Portuguese Wine vacation in 2012. Douro still winesand both Tawny and two Vintage Ports.
About our Chef
Chef John’s interest in cooking started at a young age. Inspired by his immigrant grandfather who owned a café and fond memories of cooking with his grandmother, John decided to attend culinary school. He attended the highly acclaimed California Culinary Academy in San Francisco where he received a degree in Culinary Arts specializing in Classic French Continental Cuisine. After culinary school, John returned to Omaha to start his career.
John has had the pleasure of working in some of Omaha’s finest establishments including: several area country clubs, the French Cafe as Executive Chef for eight years, and Executive Chef at the Joslyn Art Museum for ten . In 2005 John decided to expand his culinary horizons and launched Chef Hattam, Inc.