When chef-restaurateur Doug Katz, of Fire Food & Drink
(13220 Shaker Square) wanted to craft an authentic Indian feast, he needed only look to his friend and talented home cook Radhika Rajwade. Now, Rajwade has earned a major promotion – to the position of Fire’s guest chef, where she will preside over a $65, seven-course celebration on Thursday, February 28, featuring everything from fried fish, tandoori-baked paneer, and naan with garlic butter, to kheer, mango lassi, and masala chai. ...
Also on the evening’s expansive menu: tandoori baked chicken, kerala fish curry, assorted chutneys, and several light, crisp Indian lagers.
The centerpiece, though, is locally raised goat, from Goatfeathers Point Farm in Peninsula, which Katz and Rajwade will be preparing two ways: first, minced and spiced, with spinach and cheese (kheema masala), and second as a tender braise, sided by saffron rich (bhuna gosht).
Katz says the dinner is shaping up to be a sell out. To snag any remaining seats, call events coordinator Amber Smith, at 216-921-3473, ext. 148.
The nationally recognized Fire is one of Cleveland’s top restaurants, featuring a seasonal menu of contemporary American fare crafted from locally grown products. To read our full review from 2005, click here
. – Elaine T. Cicora
Read Elaine Cicora's restaurant reviews, food news, and comprehensive dining guide on the restaurant page at clevescene.com.