It’s something I’ve heard from many of my foodie friends – they love the notion of cooking food thoughtfully crafted from local ingredients in their own kitchen but they don’t have the skills or desire to actually make it themselves.
Enter personal chef Andrew Potterfield, otherwise known as the Third Coast Chef. A graduate of the Culinary Institute of America and advocate for reform in the food system, Potterfield’s culinary perspective involves starting with the highest quality ingredients and manipulating them as little as possible to let the inherent flavors and textures shine. Clients can hire him to create anything from a drop-off meal for a busy weeknight to a lavish dinner party. He even specializes in dinners that pair his dishes with wine, beer or spirits, making for parties that are as educational as they are delicious.
Recently I had a chance to sample some of the chef’s handiwork at the launch party for My Daily Find. His offerings included fresh lettuce wraps with supple pork belly filling — perfect party fair, easy to nosh on between sips of the night’s signature cocktails. My personal favorite was a crostini with milky ricotta cheese and fresh peas, a fun alternative to more expected tomato and basil bruschetta.
Rather learn to cook for yourself? Potterfield also offers cooking classes on topics like healthy cooking techniques and culinary fundamentals. Clients can even customize a class based on a topic that interests them, a fun idea of a creative bachelorette party during this summer wedding season.
For more information on the Third Coast Chef, visit him at www.thirdcoastchef..
Kelly Alesso is a marketing strategist by day and an aspiring home cook and artisan cheese maker by night. When she’s not seeking out ingredients for her latest cooking adventure, she loves discovering Chicago’s many dog parks with her cockapoo, Oliver, enjoying a well-crafted cocktail, and planning day trips. She also has an odd love affair with grocery stores. To read more about her culinary adventures, visit her blog at The Pink Apron.