Private dinner for up to 10 people.

-Miami-Dade and Broward only

(INGREDIENTS NOT INCLUDED. AUCTION WINNER TO COORDINATE MENU AND INGREDIENTS PURCHASE WITH CHEF)

For twenty years, Kris Wessel has created a most important dialogue between the bounty of the Southeast region's resources, culture and cuisine.

Wessel, born in Florida, has a culinary DNA formed in the great food city of New Orleans. Early and throughout his teenage years, he had a love affair with the kitchens of tourist crowded, French style restaurants; gaining skills by running, prepping and cooking. At 21, Wessel completed his Bachelor's degree in Hotel Restaurant Management at Florida International University in Miami. Wessel followed this with an immeasurably valuable nine month apprentice tour in Europe, where he staged at Michelin starred restaurants in Austria, Spain, France and Italy.

Wessel began his working career in earnest under Mango Gang pioneer, Mark Militello at Mark's Place. Over the course of three years, he trained up from Sous Chef to Executive Chef. This experience and his ambition motivated the launch his first Owner - Operator concept. Paninoteca a Eurostyle sandwich shop, opened on Lincoln Road in 1996, Paninoteca was a commercial success and more importantly, introduced the craftsmanship and personality of Kris Wessel to the community. His blue collar ethics and workmanship were noticed and embraced by his consumer, the media and the community. In three years time, Wessel followed with Liaison. He built Liaison with his own hands. Wessel sculpted and cultivated the artful Florida - Louisiana culinary based restaurant in a chef driven concept. Liaison became his signature culinary statement and destination. Guests and media flocked to the restaurant housed in a landmark deco era building just off hipster Espanola Way. Guests entered through the restored hand carved wooden bifold doors, and floor to ceiling white cotton curtains swaying in the sea breeze. Then past the metal bar and transported into an environment cloned from the Quarter. The ambiance shrouded you in palpable, perfectly balanced lighting. Sconce and fixtures threw sufficient light to find your way but cloaked you in an atmosphere of another time. Recovered wood floors sometimes spoke to you in creaks explaining the vintage stories of its past. Wessel was encased in a partially visible kitchen only slightly larger than a New York City Galley kitchen occasionally jetting by in the open space, sometimes stationary while he contemplated over the finish of a plate about to be picked up and other times looking out at fans and friends, flashing that famous smile. But always producing a dining experience so unique it demanded and deserved all the attention it received.

Winner please contact Pam Ricco

[email protected]