'Preparing the meal was more of a big deal than eating it.'Ī graduate of New England Culinary Institute and with almost 30 years of foodservice experience, the fire of culinary passion is still burning bright. 'My family always made a big deal out of cooking,' he says.

The food you might experience at ZED451 such as Strawberry Rhubarb Spinach Salad, Citrus Orzo Salad, Heirloom Tomato Salad, Soba Noodle with Ginger and Baby Bok Choy and Chilled Bloody Mary soup has a modern flair and complements the hot-off-the-grill specialties of fresh fish, chicken, beef, pork, lamb and game, all cooked to perfection over an open charcoal fire after being given Chef Radcliff's seasoned touch.Ībout the chef: John Radcliff has had a passion for food and flavor from a young age and has been working in one kitchen or another somewhere in the country since he was fourteen. The concept of the restaurant is innovative and refreshing the menu is prix fixe and the chef comes to your table to prepare and serve your food after you have satisfied your taste buds at the 'Harvest Tables' and signaled that you are ready to order by the placement of a rock at your setting. ‘Stolen with permission’ from Executive Chef John Radcliff, who is at the helm of the ZED451restaurant in Chicago, this recipe is delicious.

From Executive Chef John Radcliff, of ZED451 in Chicago.

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