April Earth to Table Dinner with Chef Steve Halliday

Saturday, April 21st, 6:30pm

Menu Coming Soon!

 

$75 per person plus tax and gratuity*
Reservations are required. Please call 419.499.7500 for more information, gift certificates or to reserve your table!**

 

About Chef Steven Halliday:

Steven Halliday, a young chef aiming high with a deep passion for cooking and great respect for his ingredients. A native of southwest Pennsylvania, Steven has achieved his culinary degree from Pennsylvania Culinary Institute located in Pittsburgh, PA. Inspired by the diligence of his father and the perseverance of the chefs that came before him. His blooming culinary career began at the tender age of 15, working a summer job at a local Country Club. He worked as a dishwasher while studying at a vocational school, during high school. Steven quickly moved up the ranks, becoming a leader in the kitchen in no time.

Aware of his need for more formal training, Steven was encouraged to pursuit a new challenge.He decided to take on the rigorous training of The Greenbrier's renowned apprenticeship program. Through out the program, Steven had worked under a handful of award-winning, and master chefs, and including CMC Peter Timmins, CMC Fritz Gitschner, CMC Richard Rosendale, and Michael Voltaggio. Also assisted in the preparation of Steven Raichlen's book Ribs, Ribs, Ribsby testing recipes before publishing. Upon completing the program, Steven walked away at the top of his class, awarded several medals for cooking competition, and ice carving. Also awarded apprentice of the year 2007. During his time at The Greenbrier, he staged at several restaurants, including Handke'sCuisine with CMCHartmutHandkein Columbus, Ohio and Charlie Palmer Steak with Chef Bryan Voltaggioin Washington D.C.

Upon graduation, Steven met with award winning Chef Bryan Voltaggio, and earned the opportunity to serve as a Sous Chef and helped open the incredibleVolt restaurant, which was featured in Art Culinaire and several other publications. Chef Halliday, along with Chefs Graeme Ritchie and Adam Harvey over saw the restaurant in the absence of chef Voltaggio, a finalist on the sixth season of Bravo TV's hit show "Top Chef" in 2009.

Following the success of Volt, Halliday returns to his old stomping groundsat the Greenbrier, taking the rule of Sous Chef of Prime 44 West. During this time, Steven was featured in the national culinary review for the use of beef necks, and his venue was featured on the food network (the best thing I ever ate). Along side Certified Master Chef Rich Rosendale,composed the layout for major renovations of the existing restaurant, over sees a 40acre farm, masters the craft of dry aging beef, and coaches the Greenbrier Apprentice Culinarians. Steven is eager to contribute to a distinctive and memorable experience for all. His is truly an ambassador for all great young chefs.

 

*Due to security reasons, credit card numbers cannot be kept on file. Please be sure to bring a form of payment to the event to cover the cost of drinks.
**Payment due at time of reservation. No cancellations after Monday prior to the event.