Bring The Chef Experience
Time: 7:00 p.m
Goat cheese & fig on cristina
Asparagus, Grape Tomatoes, Feta & Amaranth Salad
Baked Stuffed Zucchini (2 people) +
Sauteed Flounder fillet in olive oil & butter, seasoned (3 people)
Apple crisp w/ vanilla ice cream
Chef Kevin Jamieson
Kevin spent his youthful summers visiting his grandmother and grandfather on the Cape and developing his kitchen experience in his Uncle Pete’s restaurant, The Northport, in Chatham.
Kevin took to cooking like a fish in water, and when he completed high school in Maryland, he went to work full time on the Cape. He was called to relocate to the Washington DC area.
He worked for the Metro area’s famous L’ Auberge Chez Francois for eight years. Then left to join the Stouffers Hotel kitchen staff and ultimately Head Chef for Evans Farm Inn in McLean, Virginia.
Celebrating their 20th Anniversary as business owners for CAPE COD CHEF ON CALL, Kevin and his wife Judy passionately hold their service standards higher than most. Each client is introduced to regional cooking that is fresh, clean, and full of flavor.