Schaumburg Live Work & Play

CHEF’S CORNER Executive Chef John Radcliff was born in Tonca City, Okla. His father’s job in the aerospace industry meant a lot of moving around. His childhood helped develop the young lad’s gregarious attitude and versatile palate. Both characteristics served him well, from his first restaurant gig as a teenager washing dishes to the New England Culinary Institute and onward to consulting and Executive Chef positions at restaurants around the nation. In between, the father of three managed to enter a slab of barbecue competitions, snagging armloads of accolades, including honors at the World Championship of Barbecue in Memphis. Radcliff started with San Franciscobased Tavistock Restaurants (parent of ZED451) Feb. 14 and, not surprisingly, says, “ I love this job.” Inspired early on by culinary pioneers like Wolfgang Puck and Alice Waters, Radcliff riffs on mixing classic techniques with global flavors and modern flair and is intent on creating a dining experience that stands apart from the rest. “Philosophically, ZED comes from a different place,” Radcliff explains. “When our guests leave, we want them to have made an emotional connection – there‘s a lot to take in and the Schaumburg location has a wonderful degree of intimacy. It’s sexy and cool.” and wood,” that‘s no jive. There are four to eight chefs per night who cut, prepare, season, skewer, grill and serve what they bring to your table. Trying to steal the show from the traveling cuts of well-trimmed, tender meats, poultry and grilled fish are tempting sides. Doesn’t a good slab of protein demand partners like rich, creamed spinach, roasted exotic mushrooms or heavenly duck fat potatoes? The handful of stunning desserts aren’t easy to overlook. Give yourself a night of indulgence and opt for a double cherry cobbler served warm with almond crumble, finishing it with a house-made cheesecake ice cream. For the chocolate lover, order and share a warm chocolate truffle cake with a melted center surprise – peanut butter bon bon and a chocolate tart shell filled with caramel and chocolate. Staff is chatty and helpful, making ZED451 nirvana for a first date (to help fill in those awkward pauses) and it may be the only eatery on the planet in which a sole diner needn’t bring a book. Private rooms, hosting between 10 and 50 people, are tastefully decorated with elements such as French doors, stone walls and original artwork. • september/october 2008 Page 29 http://www.divinesignsinc.com http://chicagonorthwest.com http://chicagonorthwest.com

Table of Contents Feed for the Digital Edition of Schaumburg Live Work & Play

Schaumber Live Work & Play Contents Hidden Treasures Slice of Life Handling Work Life Featured Business Surviving United Flight 232 Succulent Flavors Out & About Around Town Hot Spot! Dining Out

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