Peter's La Cuisine
by Marlene Biondo

First we were served beverages and drinks, and tasteful appetizers including salmon tartare, and sauteed crawfish cakes. Next, a Peter's classic, lobster bisque, was served, and mushroom soup forestier was served also, under a dome of puff pastry. The garnished soups were so satisfying that they could have made a meal in themselves. Then, 'Voila,' the entrees were served with flair to each in our party. These entrees were masterpieces ready for the camera lens of the most demanding food photographer. These culinary creations would have been award winning pictures. No-one at our table had eaten a single bite, but we all had great expectations after regarding this superior presentation.

The head waiter was instantly grilled about the chef. The questions ran into one another like fireworks on the fourth of July: "Was the chef educated in Europe?" Or . . . "Could this chef have been the graduate of a French culinary school?" And, "Do you think it's possible that this fine chef could have been educated in the United States?" Finally, we all asked the same question, "Who in the world is this chef, and where did he come from?" This vision before us was magnificent. His culinary work was an amazing occurrance like seeing a magician pull a rabbit out of a hat. We all stared at the waiter with the intensity of a gun fighter ready to draw. We waited anxiously for the answers to our questions.

"Chef Kurt Amidzich is our executive chef," the waiter fired back quickly. "Chef Amidzich was educated at Johnson & Wales University, in Charleston, South Carolina." Johnson & Wales University has a fine reputation as a culinary school and as a hospitality and travel/tourism college. A fine reputation is an understatement of Johnson & Wales University, considering this chef's unparalleled level of culinary expertise. This chef's creations were refined excellence bar-none.

The chef was complimented immediately for his finesse in presentation, and later for the sublime flavor of these entrees: roasted rack of lamb with herbs de Provence and a mint reduction; roasted veal and crawfish with a port wine and shallot glaze; and filet of beef tenderloin with buerre de Paris. The sauces were melted wonders. The desserts followed suit with the fine French classic, creme brulee, chocolate moussecake, and grand marnier parfait souffle.

After diner, Chef Amidzich offered us the pleasure of his company. We asked him how he had become a chef of this caliber. He told us that his father was a chef and that he grew up learning from his father and helping out in the kitchen. In fact, because of his experience, he was able to waive classes and complete his degree at JWU in far less time. He mentioned Johnson & Wales University's 'Chef Karl,' also known as Master German Chef Karl Guggenmos, JWU's Culinary Department Head. I had just met Chef Karl Guggenmos through a recent interview at JWU. Chef Amidzich had assisted 'Chef Karl' as he was preparing for his most recent award with the American Academy of Chefs. Studying under Chef Karl Guggenmos was a positive and rewarding experience for Chef Amidzich. Chef Amidzich is also a fine saucier. He credits this talent to a master saucier while he worked in Chicago. He considers the ability to create fine and varied sauces his greatest culinary achievement. If Chef Amidzich were not dressed in chef whites, this handsome, brown eyed, dark-haired young man might be taken for an athlete or a movie actor. But quite frankly, I'm glad he's a chef, because he cooks like a dream come true.

After dinner, we listened to the live band in the Peter's La Cuisine Upstairs Brick Bar. We stayed just long enough to relax in the casual comfort of this bar, and enjoy the music.

Our fine dining experience was appreciated beyond measure. Royalty could not have been served better than we had been that evening. We left the restaurant with an autographed menu and a business card. The business card has a single carrot as a logo representing Peter's La Cuisine. The business card could have pictured 24 carrots(24K) on the card, because Peter's La Cuisine is as good as gold. Neither my husband, myself, nor Aunt Margaret will ever forget her 88th birthday, Chef Kurt Amidzich, or Peter's La Cuisine.