CityView Magazine - Fayetteville, NC
Issue link: http://www.epageflip.net/i/28915
Some of the Invisible Chef’s favorite dishes include (clockwise from the top) Signature House Salad; Breast of Chicken Champlain; Oven-Roasted Turkey Breast with Rich Cranberry Gravy; London Broil on weekends. For those more interested in adventure than simple convenience, Kurzeja offers “Iron Chef” dinner parties. The chef hats, aprons, a secret ingredient, and the necessary meat and produce items are provided for the parties. The group then divides into teams and works together in the hosts’ kitchen to prepare their entrees. “They’ve been a lot of fun and are doing well,” said Kurzeja of the parties. “Often times mixing friends, fun and too much wine leads to some interesting concoctions”. You’ll be seeing Kurzeja’s name around even more as he was recently selected for the catering contract at Cape Fear Botanical Gardens, by Executive Director Jennifer Sullivan, a previous Invisible Chef client. Kurzeja said he is excited about the endeavor and is no stranger to catering large scale events. “When I plate number 500, it will look like plate number 1,” 26 | April • 2011 he said. “I can do volume beautifully and I’ve been in award winning hotels in numerous cities.” In October Kurzeja catered the High Point furniture market and is now in full swing planning spring and summer wedding menus for clients, he said he is passionate about helping people pair up tastes he and knows what crowds like. Steering clients in the right direction and making recommendations for combining flavors is what makes his business thrive. So much so that he recently launched his own store front location on Hope Mills Road in a building that used to house a German restaurant. Kurzeja will finally have storage for his cooking gear and plans to use the space for small centered social events and parties, such as Hail and Farewell parties for military folks or gatherings for other special occasions.CV