Description
Won’t you please join us on October 16th at 6:30 pm for an intimate coursed meal featuring courses by our guest chef Jose Salazar and our very own Abbi Merriss!
Here at Bluebeard, we want to showcase & make friends, with our incredibly talented neighbors to bring you all a fun and intimate evening of food and great conversations.
Please help us welcome Chef Jose Salazar!
Chef Jose Salazar was born in Colombia, South America, and was raised in Queens NY. Chef Salazar got his start in restaurants as a bartender and server at some of New York’s hottest establishments. Although the front of the house is where he started, it was the kitchen that really caught his eye. This prompted him to enroll in the culinary program at the New York Restaurant School. After graduating in 2001, he landed an internship with famed Chef Jean George Vongerichten at his name’s sake restaurant, Jean George. After completing the internship, he went on to work with some of New York’s most celebrated chefs and restaurateurs, including Geoffrey Zacharian of Town, Josh De’ Chellis of Sumile, and Eric and Bruce Bromberg of Blue Ribbon. However, it was Jose’s four years working with Chef Thomas Keller that made the most palpable impression on his cooking philosophies. In 2003 Jose was hired as chef de partie for the opening of the highly anticipated Per-Se restaurant. Then in 2006 he was instrumental in the opening of another of Chef Keller’s projects, Bouchon Bakery, where he became the Executive Sous-Chef.
In 2008, Chef Salazar took his knowledge and experience to Cincinnati Ohio, where he was tapped to be the Executive Chef of The Cincinnatian Hotel. It’s there that Jose was able to hone his own style of cooking, incorporating the ingredients and techniques of the Americas, Europe, and Japan. Since his arrival in the Queen city, Jose has received many favorable reviews, including 5 stars (the highest rating) from The Cincinnati Enquirer. He’s also garnered national attention- In 2011 Food and Wine magazine awarded him the title of people’s choice “Best New Chef”.
In December of 2013 Chef Salazar and his wife Ann opened Salazar, their first restaurant in the Over the Rhine neighborhood of Cincinnati. Immediately after opening it was clear that Salazar was going to be a hit. This seasonally driven gem is packed nightly with diners eating foods such as duck rillettes, fried oyster sliders, and “everything Salmon”. Salazar is often considered among the city’s best.
In 2015 Jose and Ann opened Mita’s, a 135-seat restaurant located in the heart of downtown Cincinnati. Mita’s features the foods and beverages of Spain and Latin America with a formal yet laid-back design. Mita’s has set itself apart with wonderful food, and ambiance. Mita’s has received many local and national accolades, including nominations from the James Beard Foundation in 2016, 17,18, 19’ and 22’ for Best Chef, Great Lakes. Mita’s was also nominated this year (2023) by the James Beard Foundation as a finalist in the national category of Outstanding Restaurant.
In 2019 Jose and Ann opened their third restaurant and bar called Goose & Elder located near historic Findlay Market in Cincinnati. Their latest venture, Daylily is a partnership with Deeper Roots Coffee. It’s a modern take on the classic NYC bodega. This unique concept opened in the late summer of 2022 and has already proven to be a hit.
We will be partnering with Cline Family Cellars to offer a beautiful selection of paired wines for you all to enjoy.
Hilary Cline is a second-generation member of the Cline family, which owns and operates Cline Family Cellars in Sonoma-Carneros. She joined her family’s business in 2015 as part of the wholesale sales team. In 2017, she worked her first harvest at Sojourn Wines, a small Pinot Noir producer in Sonoma County, and followed with a viticulture position for Pernod Ricard in New Zealand, which continued at Mumm Napa and Kenwood Winery in Northern California.
Hilary rejoined her family in early 2019 and is presently the Vice President of Direct-to-Consumer and Marketing. She recently launched Gust, her own small-production wines from Petaluma Gap. Currently, Hilary is leading Cline Family Cellars through a generational transformation taking over for her father as she visits markets across the country meeting wine professionals and consumers alike.
Dinner starts at 6:30 pm
Please use the “This Must be the Place” door located on our patio and follow the stairs up to our private dining area on the second floor.
We will need to be alerted to all dietary restrictions 72 hours in advance.
Tickets: $150 + tax & grat
All sales are final
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