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Collaborative Chef Series Will Return to fl.2 Downtown

Executive Chef Julio Peraza pulls together an all-star lineup for the second installment of the group dinner.




photo courtesy fl.2
 

Behind the door of a restaurant kitchen lies a necessary hierarchy, a pecking order with the executive chef sitting in the highest position, responsible for overseeing all happenings. 

In a spirit of community, however, Executive Chef Julio Peraza of fl. 2 has thrown open his kitchen doors to collaborate as equals with talent both local and visiting for his Guest Chef Dinner Series.

Peraza has invited fellow culinary professionals to join him Nov. 10 for the second installment of the series. Featured chefs will include Justin Severino of Cure and Morcilla, Roger Li of Umami, Ki Ramen and Ki Pollo, Carlos Enriquez pastry chef of Patina Restaurant Group (Los Angeles) and Fairmont Pittsburgh's new Executive Pastry Chef Dwight Penney.

Each chef will be responsible for one course and will be featuring their favorite late fall/early winter ingredient, for a total of six courses with optional wine pairings.

This event follows Peraza’s first Guest Chef Dinner in late July, which featured Jason Purcell of Garrison at Fairmont Austin (Austin, Texas), Brian Howard of Sparrow + Wolf (Las Vegas), Casey Renee of Whitfield at Ace Hotel Pittsburgh and Kevin Sousa of Superior Motors.

Peraza, who melds his background with Italian and French cooking with his Latino heritage for fl.2’s modern menu, expressed goodwill towards the Pittsburgh restaurant community following his first successful collaborative dinner. “The talent that has come out to collaborate on these dinners is truly awe-inspiring. There’s such a spirit of community here on the Pittsburgh food scene. I really want to spread the message nationwide that not only are we on the cutting edge of the food world here, but that we also welcome and embrace outside talent and new creative ideas with open arms. These dinners are truly reflective of the way I have been welcomed here.”

The menu for the Nov. 10 event will be released at a later date on fl. 2’s social media pages. Tickets are $105 (plus $45 for a wine paring) and can be purchased by calling the restaurant at 412/773-8848.

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