Regionally acclaimed, Nashville restauranteurs, spouse and spouse staff Govt Chef Chris Rains and Erica Rains bring their culinary knowledge to Orlando’s latest dining idea, the Corridor on the Property, with two diverse and tasty principles.
The Hall On The Property is a collection of 9 numerous culinary offerings, 5 curated party spaces, 3 high quality cocktail bars, showcased in 1 eclectic building.
The Rains are the founders at the rear of The Chef and I, a modern day consider on approachable connoisseur fusing global flavors into beautiful, well balanced dishes and Pasion a new Latin fusion themed cafe putting new takes on typical Mexican, Puerto Rican and Cuban fare.
Michael Morrison serves as Chef de Delicacies – previously Head Chef of Loretta Keller’s Famed Coco500 & Exec Chef of Hiro Sone’s Michelin Starred Ame in SF. He serves alongside Sous Chef Travis Chasteen.
As component of the Hall at the Property, a advancement in Ivanhoe Village in downtown Orlando, the restaurateurs will convey some of their house-operate menu creations from Nashville and add some other dishes employing the very best of all the area items. One particular of the most important elements of The Chef and I is to use contemporary and nearby ingredients, highlighting the society of the regional current market and bringing Chef Chris Rains’ own distinctive consider on the dishes.
About the Team – Erica and Chris Rains
In 2007, a ‘Love at Initial Sight’ tale started. Government Chef Chris Rains was cooking for the Nashville Predators NHL hockey group, international superstars in music and entertainment, and countless numbers of attendees. Erica Rains had lately moved back to her hometown of Nashville, and the two experienced supplied up on really like.
The two were being cosmically linked on the internet and on 11-11-07, Chris and Erica satisfied and fell in like and the rest was historical past. Just months after conference, The Chef and I catering division was born.
Since then, this energy few has developed a multi-million dollar culinary firm with a massive catering division, an function venue, a flagship cafe in the substantial finish downtown Nashville district recognised as The Gulch, and a potent on the web division with digital functions, classes and products. The Chef and I on Ninth is known for its interactive character with the clearly show kitchen area, its approachable gourmet food stuff, everyday amazing environment, the everyday chefs’ tasting menus, and remarkable cocktails.
Now, The Chef and I arrives to Orlando and The Rains’ are psyched to develop into part of the flourishing culinary scene that highlights chef-pushed principles like theirs.
Interview with The Chef And I / Pasion operator and executive chef, Chris Rains
Tasty Chomps: What are your inspirations powering the food at The Chef and I? The flavors and components are actually some of the most resourceful we have viewed!
Chef Chris Rains: At a incredibly younger age I became intrigued at how texture and depth of flavor can actually consider any chunk to the up coming level. So, from the first time feeding on a definitely crispy fish and chips with a caper Cornichon tartar sauce and a small bit of age smaller vinegar as a child I have strived to constantly create that ideal bite. A long time later on as I entered the chef globe, I constantly preserve that in thoughts. But at the close of the working day I like straightforward ingredients, daring flavors and depth with texture and subtle fundamental flavors.
What was food items in your childhood like? What was the role of foods escalating up? What are your favorite foodstuff rising up?
My mom was a terrible prepare dinner, awful may be a robust term so let’s use generic as a substitute. Lol. she appreciates this, as I make reference to it all the time, but in truth my grandmother’s from the two sides were being amazing cook’s. My paternal grandmother cooked and moved like a chef in the kitchen area and my maternal grandmother had a grasp of all the Basic dishes. Foods for us were always about household, really like and seasonal fresh components. Expanding up in Seattle we normally had contemporary Fish, crab, develop and those meals formed my youth. My most loved food items increasing up had been strawberries, blackberries, honey, fresh new fish and crab.
What are some of your most loved dishes on the menu appropriate now?
The Chef Solution is “the up coming dish” and that is what excites me about meals. But if you quit by and see what we are carrying out you ought to have the caramelized cauliflower appetizer, the duck and waffles and the incredibly hot salt rooster.
What do you wish folks knew about The Chef and I?
That we provide expertise in addition to excellent good quality meals creations. We offer you chefs tastings at our counter and a seat at our present kitchen area will allow you to converse with our cooks whilst your meal is remaining organized
Notify us about your qualifications and culinary knowledge prior to the Chef and I
I began as a dishwasher, I believe each individual Kitchen area employee should really. It presents you a regard for that position. I worked my way up all via significant faculty and then finished up landing at a Sheraton resort. There I understood that becoming a chef was a occupation, and I put in the up coming 8 many years functioning my way up to head restaurant chef. Soon after that I had the prospect to operate the Wildhorse Saloon in Nashville for 8 years then completed up with the NHL Nashville predators by managing the restaurant and suites for the staff. I had the opportunity to cook dinner all about the region and world with that last placement which led me to commence our have business enterprise ventures.
If you could take in any food for the relaxation of your existence, what would that meal appear like?
As a chef I desire one thing I can hold in my hand. So that being claimed give me a kick ass burger or patty soften with crispy toasted bread and a small bit of spice.
Impending strategies for 2022?
Now that we have strike our stride at the Corridor, my programs for this year are to get a little additional comfy currently being a Floridian and go forward on my wife and I’s up coming task, that consists of an working experience pushed culinary location all around foodstuff. It will be known as the Chef And I experience.
Ought to Attempt Dishes at The Chef and I
Carmelized Cauliflower with Regional Whipped Goat Cheese – pan roasted cauliflower seasoned with clean herbs and sea salt, served on grilled focaccia crostini, whipped goat cheese, pistachio pesto, candied nuts and regional honey
Granny Smith Apple and Arugula Salad – peppery arugula tossed with granny smith apple matchsticks, imported feta cheese, roasted red bell peppers, and candied nuts, tossed in a roasted Fresno chile and neighborhood honey vinaigrette – Incorporate a protein (Hen, Smoked Salmon, Shrimp or Bacon)
Property Pimento Cheese and Bacon – our household built pimento cheese mix with gouda and sharp cheddar folded with roasted purple bell peppers and garlic unfold on focaccia toasts with smoky bacon lardons, sweetened bourbon glaze
Duck and Waffles – crispy skinned farm elevated duck breast, cooked medium and sliced over duck body fat sage buttered waffles with macerated maple blackberry syrup
Neighborhood Pork Sausage and Pimento Cheese Benedict – No cost-array Woodsmoke Farms’ pork sausage, pan roasted and served over grilled focaccia with our household built pimento cheese and a white wine beurre blanc. Finished with a sunny aspect egg
Pan Roasted Beef tenderloin – hand minimize beef shoulder tenderloin, seasoned with cracked pepper and sea salt, cooked medium exceptional and served with whipped Yukon potatoes, smoked charred cherry peppers and a pink wine demi-glace
Darkish Rum and Fig Ice Product – a vanilla based mostly ice cream folded with aged rum and dried black mission figs, A Chef and I common all the way from Nashville, TN *obtainable though supplies past
The Chef and I Orlando
at The Corridor on the Property
1412 Alden Street, Orlando, FL
(Ivanhoe Village)
https://www.thechefandiorlando.com/
Thu 11:00 am – 11:00 pm
Fri-Sat 11:00 am – 2:00 am
Sunlight 11:00 am – 9:00 pm
Brunch Saturdays and Sundays from 11 am – 5 pm.
