EThe Palisades Restaurant
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7th Year Anniversary Celebration


2016 Celebrity Chef Dinner
Friday, March 18 & Saturday, March 19
Tickets on sale beginning January 15th - $150.00 (includes tax & gratuity)
all inclusive.  Hour long Reception followed by  6 amazing food courses, all paired with wine.

The Chefs

Edward Carew: Edward Carew is an acclaimed chef with a long and extensive career history, having worked all over the US from the west to the east. Ed has always been passionate about Italian food, taking culinary trips around Italy wherever possible.  A graduate of the Culinary Institute of America, Ed’s career began at 4 Star restaurant Spiaggia in Chicago. It was his move to New York City in 1997 that led to a seven year stint working his way through various highly esteemed kitchens. Starting at Gramercy Tavern, Edward worked up to Chef de Cuisine at Fiamma Osteria NYC, rated 3 Stars from New York Times. At Fiamma Ed worked closely with the Executive Chef, Michael White and was responsible for the seasonal menus utilizing NYC’s famous Green Market. In 2005, Ed made his way across to the west coast where he became Executive Chef of the Florio Cafe in San Francisco, executing menus influenced by French, Italian and California cuisines. It was in February 2008 that he made the huge leap of faith and became the Chef/Owner of his own Mediterranean restaurant, Cottage Eatery in Tiburon, focusing on Italian and French produce. Cottage Eatery was considered one of the best restaurants in Marin County, awarded 2.5 stars by the San Francisco Chronicle and similar accolades from various local publications.  Finishing up his career in California at Café des Amis as Executive Chef, Ed returned to New York City where he become Executive Restaurant Chef of Le Caprice at Pierre Hotel on the Upper East Side, and then moved on to become Executive Chef/Partner of Spasso in the West Village. Ed is currently working on a new and exciting restaurant project slated to open in the coming year. Ed is surely making his definitive mark on New York City’s vibrant culinary scene.

 

Steven Brown
Brown is one of the finest homegrown chefs the Twin Cities have produced.  Along with his well received and established restaurant Tilia,  Brown has just opened his second venture dubbed St. Genevieve.  Brown grew up in Custer, South Dakota and got his start in the restaurant business cooking at a Ground Round. It didn’t take long, however, for his talents to emerge, and in the 1990s, he worked everywhere in Minneapolis that mattered: Lucia’s, Café Brenda, and the old Loring Café, where he cooked with his good friend Doug Flicker. Brown soon began captaining his own kitchens, and he developed a reputation as a genius underdog—the hero chef of Generation X, the chef who cooked exquisitely but got fired anyway when the original business plans foundered. At the Local, he was chef when it was haute Irish (but not when it changed to a pub); at the dismal nightclub-wannabe Rock Star, he cooked exceptional rustic European cuisine (at the worst-located restaurant in history); at Restaurant Levain, his breathtaking elaborations of lobster and foie gras had the whole city swooning (until the owner decided a simple bistro would be more profitable); and at Porter & Frye (before it, too, fell on hard times), Brown garnered a Mobil 5 Star rating for such jaw-dropping dishes as a wild-rice soup made with a celeriac bisque and wild-rice grains transformed into grape-sized roasted puffs. Now, finally, he’s got his own place, sharing ownership with Jörg Pierach, the owner of a local marketing company.

Christine Hazel

Hell's Kitchen Season 14 contestant Christine Hazel hails from the Philadelphia area.  She graduated from Harry S. Truman High School in Levittown, Pennsylvania as the National Honor Society President.  After Truman, she worked in food service places like Triumph Brewing Co. in Bucks County.   She then sought a career as an insurance agent with New York Life.  But that was not her dream.  Hazel decided to pursue her passion for cooking, which she had previously only done for family and friends.  She quit her job and enrolled in The Art Institute of Philadelphia.  Even before earning her bachelor's degree in Culinary Management and graduation with honors, she found herself working at high-profile events.  She served at the 2013 U.S. Open at Merion.   While in Culinary School, Chef Hazel competed on FOX’s Hell’s Kitchen to learn from Chef Gordon Ramsey.  She battled her way to the top 9 to beat out many experienced Chefs.  Upon returning, she honed her style at various internships like Farm and Fisherman Tavern in Cherry Hill, and opportunities working for Jose Garces Catering in Philadelphia. She describes her style as putting modern twists on classic French and American dishes.  Primarily, Hazel is a Private Chef and Consultant.  She is the Current Sous Chef for AT&T at the Augusta National Golf Club for the Master’s Tournament.   She now serves as Chef Advisor for all Chickies and Pete’s locations. Her projects include new menu development, upscale catering, and tasting dinners. The position allows her to teach others, which she loves, and also be creative, exposing people to foods they may have hesitated to try before.

This year a portion of your ticket sales will go to the
Summer Lunch Program.   Many don't see the behind the scenes in the county where many children still don't have the basic necessities.   Pairing food with children fit into The Palisades Restaurant's Mission of good food and goodwill.

 

About

 

About the Charity
Summer Lunch Program

Over 50% of the students in the Narrows(Giles County) attendance zone receive free or reduced price meals when school is in session. But what happens during the summer months when school is out? The Summer Food Service Program (SFSP) was established by USDA to ensure that low income children continue to receive nutritious meals during the summer break. Free meals, that meet federal nutrition guidelines, are provided to all children 18 years old and under at approved sites.

In April 2013, Giles County Public Schools received a USDA grant to help provide lunches during the summer months for children. 

The program operated for 44 days from June 10 – August 15. A healthy, nutritious, hot lunch was served between 11:30 am and 1:00 pm.  In these 44 days, we served 4,409 child lunches and 2,389 adult lunches.

Our program helped to reduce childhood hunger while providing healthy school meals to children and adults regardless of their income or their residency. Our motto (as taken from the USDA model) was “Food that’s in when school is out!” As a phrase indicates from the movie Field of Dreams, “if you build it, he will come”, we built it and they came. From day one, children and adults came. They enjoyed a healthy, hot lunch prepared by our staff which included more volunteers than paid employees. 
 
The best quote we can give you came from an eight year old child who was overheard on the first day of our program saying “I’m so excited to come here today because all I had to eat was beanie weinies.”  Sad, but true. Childhood hunger happens everywhere, even in small rural Giles County. But our program helped offset this last year. There were many days when children would come through the line a second time for another tray of food. We gave them that food at no cost to them or their parent. The grant provided reimbursement for the first tray of food and donations we received covered a second tray if a child wanted one. Many adults also could not afford to pay our $2 adult tray price so donations covered the cost if needed.



2016 Children's Cooking & Hospitality Camp
(for Children Ages 7-14)

June 20 - June 24
August 1 - August 5

The camp is $150 per child
Children learn everything there is to know
about the Restaurant Business. 

Topics and Hands on instruction
Where your food comes from..
Cooking from Scratch
Why is Hospitality Important
and so much more...

They visit a farm during the week to learn about local
products and how farms work and they hear
guest speakers everyday from various farms who go into detail
about farming and how they supply the restaurants.

Please call the restaurant for more information

 

 Music Schedule

Friday, December 11 - Paul Heilker
Saturday, December 12 - Doc Greenberg & the Patient Jazz
Sunday, December 13 - Liam Kelly

Friday, December 18 - Sweet Chablyte
Saturday, December 19 - Cloud Shadow

Sunday, December 20 - Mist on the Mountain

Friday, December 26 - Buck Nelson
Saturday, December 27 - The Brown Brothers

New Year's Eve
December 31
The Guinea Mountain Boys

 


 


 



 


 

 

 

 

 

 

 

 

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