Saturday, December 27, 2014
Chef George Patti, Islamorada
"I started cooking in NY when I was 15 at my Dad's restaurants. I then went to culinary school in Johnson & Wales in Providence, RI. After living in D.C. and Charleston, S.C. for 15 years combined, I moved to Ft.Lauderdale to open a restaurant.
I had bad partners and it didn't work out. I moved down here 7 years ago and was a Chef at Snappers. One night I was having some beers at the OV and met Tom. Over beers, a lot of them, we formed the partnership we hold today. We started holding cooking classes and they grew from 5 or so people to 50 people on average. We taught pairing wine with food so by halfway through each class everyone was getting pretty boisterous. We had to add a microphone to our class to be heard.
Eventually we opened Taster's and learned a lot there. From there we opened MEAT. Tom and I were talking in the office and we knew we wanted to do something different since everyone did seafood. We wanted to smoke and create our own meat dishes. Tom looked up at the ceiling and we had a label up there from a vendor with the word meat in all caps: MEAT. Our acronym was born from there.
Now we have Salt Fusion and it is kind of Taster's on steroids. We have a beautiful room upstairs for private parties of up to 100.
We wanted to open a place where people want to dress up and have a sophisticated yet fun and casual dinner in the Keys.
For all of our locals we have specials on Sunday evening for our Service Industry friends, including complimentary hors d' oeuvres from our chef.
Come down and see us, you want be disappointed. Tom and I would like to thank all of you for your continued support as we develop our culinary dreams."
at 10:08 AM