Coda del Pesce Address: 1130 Ocean Blvd., Isle of Palms, SC Phone:

Transcription

1 Coda del Pesce Address: 1130 Ocean Blvd., Isle of Palms, SC Phone: One of Charleston's most acclaimed and accomplished chefs, Ken Vedrinski, has expanded his restaurant offerings with his newest venture, Coda del Pesce (Italian for tail of the fish ). The 70+ seat contemporary Italian influenced restaurant showcases the area's most untapped asset the ocean and the view and menu highlight this incredible bounty. Located on the main street of Front Beach on the Isle of Palms (1130 Ocean Blvd., Isle of Palms, SC, 25 miles south of downtown Charleston), most every dish at Coda del Pesce features fresh, locally or sustainably caught seafood in primi, secondi and piatti selections that change daily based on what's fresh and available. The core of the menu is reflective of the local waters and Vedrinski will offer a fresh perspective to this style of cuisine. Vedrinski offers his popular house made pastas and crudo loyal diners have grown accustom to at his downtown establishment Trattoria Lucca. Wines, all Italian, are extensive and mostly comprised of hard to find varietals, all hand selected by Vedrinski based on relationships he has formed with the producers. Open seven days a week, the bar begins service at 4:30pm daily and dinner from 5:00-10:00pm Sunday through Thursday and until 11:00pm on weekends. Hours: Seven Days a Week Bar: 4:30PM daily Dinner: 5:00-10:00PM Sunday-Thursday; 5:00-11:00PM Friday and Saturday Credit Cards Accepted: VISA, MasterCard, American Express

2 Owner and Executive Chef Ken Vedrinski Ken Vedriski is executive chef, owner and sommelier of Trattoria Lucca in downtown Charleston and his newly opened all Italian seafood restaurant that overlooks the Atlantic Ocean, Coda del Pesce. Moving deftly through an award-winning career spanning decades, and a variety of haute cuisine styles, Chef Ken Vedrinski has found his passion and heritage in Italian fare. A three time James Beard Award semi-finalist, he has found his place in Charleston, a coastal city rich with fresh bounty from the land and sea, and a long way from land-locked Columbus, Ohio where he was born. Embracing his culinary heritage, Vedrinski embarked on food-fueled expeditions to Italy in search of the most authentic ingredients, olive oils and wines. His journeys took him to Lucca in Western Tuscany, which he claims to be the home of the best olive oil in the world. Inspired by the beloved olive oil and his love for the region, Vedrinski opened Trattoria Lucca in 2008, acting as sole owner, executive chef and sommelier of the charming Italian restaurant. The charming restaurant was a James Beard Award semi-finalist for Best New Restaurant in 2009, and Vedrinski was also recognized as a James Beard Award semifinalist for Best Chef in the Southeast in With a devoted local following and industry acclaim, Ken Vedrinski, Trattoria Lucca and Coda del Pesce are redefining Italian cuisine in the Lowcountry. Media Contact (photos, recipes, interviews): Angel Postell Home Team Public Relations angel@hometeampr.com

3 Coda del Pesce One of Charleston's most acclaimed and accomplished chefs, Ken Vedrinski, has expanded his restaurant offerings with his newest venture, Coda del Pesce (Italian for tail of the fish ). The 70+ seat contemporary Italian influenced restaurant showcases the area's most untapped asset the ocean and the view and menu highlight this incredible bounty. Located on the main street of Front Beach on the Isle of Palms (1130 Ocean Blvd., Isle of Palms, SC, 25 miles south of downtown Charleston), the restaurant s interior and architecture renovations highlight the impressive backdrop. This includes floor to ceiling windows overlooking the ocean, restoring and featuring reclaimed woods for new flooring and wall treatments, utilizing natural materials like driftwood in areas such as lighting and using colors like beachy blues and grays in the selected palate. A small outside deck overlooks the ocean features 18 seats covered in an arch filled with Italian styled topiaries. This spot is perfect for small and more intimate gatherings. The inside host a welcoming bar area for a more casual island drop-in. Open seven days a week, the bar begins service at 4:30pm daily and dinner from 5:00-10:00pm Sunday through Thursday and until 11:00pm on weekends. Most every dish at Coda del Pesce features fresh, locally or sustainably caught seafood in primi, secondi and piatti selections that change daily based on what's fresh and available. The core of the menu is reflective of the local waters and Vedrinski will offer a fresh perspective to this style of cuisine. Vedrinski offers his popular house made pastas and crudo loyal diners have grown accustom to at his downtown establishment Trattoria Lucca. Wines, all Italian, are extensive and mostly comprised of hard to find varietals, all hand selected by Vedrinski based on relationships he has formed with the producers.

4 Owner and Executive Chef Ken Vedrinski Ken Vedriski is executive chef, owner and sommelier of Trattoria Lucca in downtown Charleston and his newly opened all Italian seafood restaurant that overlooks the Atlantic Ocean, Coda del Pesce. Moving deftly through an award-winning career spanning decades, and a variety of haute cuisine styles, Chef Ken Vedrinski has found his passion and heritage in Italian fare. A three time James Beard Award semi-finalist, he has found his place in Charleston, a coastal city rich with fresh bounty from the land and sea, and a long way from land-locked Columbus, Ohio where he was born. Vedrinski grew up cooking in his grandmother s kitchen under her passion-infused, Italian-influenced tutelage. He was an eager student with such fervor for food that it led to his degree in restaurant management from Columbus College and a three-year apprenticeship under Certified Master Chef Hartmut Handke. His lifelong passion and career was ignited. Years later, Vedrinski was also awarded an Honorary Doctorate Degree in Culinary Arts from Johnson and Wales University. His first role as an executive chef was at the acclaimed Opus Restaurant in the former Swissôtel Atlanta, where his talent was quickly lauded when Opus was named One of the Best New Restaurants in America (1991), by Esquire Magazine. Chef Vedrinski was an early adopter to the practice and promotion of farm to table freshness as he heralded Georgia homegrown foods, landing him a spot on The Today Show. Vedrinski also served as executive chef at The Restaurant at Woodlands Inn & Resort where he earned the only Mobile Five-Stars awarded to a South Carolina restaurant. In 2002, the restaurant received the only perfect food score in North America bycondé Nast Traveler. Vedrinski then moved to Daniel Island, a suburb of Charleston, where he co-owned and operated Sienna Restaurant, his first professional commitment to exclusively Italian cuisine. Once again, Esquire Magazine took notice with yet another, One of the Best New American Restaurants (2004), designations. ( Were I to award points in this annual restaurant survey, only Sienna would get a ten solely for its cooking. John Mariani, Esquire Magazine) Embracing his culinary heritage, Vedrinski embarked on food-fueled expeditions to Italy in search of the most authentic ingredients, olive oils and wines. His journeys took him to Lucca in Western Tuscany, which he claims to be the home of the best olive oil in the world. Inspired by the beloved olive oil and his love for the region, Vedrinski opened Trattoria Lucca in 2008, acting as sole owner, executive chef and sommelier of the charming Italian restaurant. The charming restaurant was a James Beard Award semi-finalist for Best New Restaurant in 2009, and Vedrinski was also recognized as a James Beard Award semi-finalist for Best Chef in the Southeast in With a devoted local following and industry acclaim, Ken Vedrinski, Trattoria Lucca and Coda del Pesce are redefining Italian cuisine in the Lowcountry.

5 Chef de Cuisine Rhett Elliott, Coda del Pesce Raised by a father who ran a successful whole hog barbecue catering company in Camden, SC, Rhett Elliott learned early how to cook. As a young child, he would help his father at his establishment and saw the ins and outs of being a pitmaster. It comes as no surprise that he later attended school at the Western Culinary Institute in Portland, OR and then went straight into the business working for some of the top hotel based restaurants around. He spent three years as sous chef at Lamaire restaurant, a 5 diamond property located inside the famed Jefferson Hotel in Richmond, VA. He later moved to Duck, NC and spent a year as sous chef at The Left Bank in the Sanderling Inn, a 4 diamond restaurant. Soon after, he connected with Chef Vedrinski and worked at Sienna restaurant as chef de cuisine for a year and a half and then went to Trattoria Lucca for another year as chef de cuisine. A passionate fisherman, he looks forward to applying his love for seafood in his new role as chef de cuisine at Coda del Pesce. General Manager Eric Zwart, Coda del Pesce Eric Zwart has always had a knack for hospitality and food and beverage. He started his career in Martha s Vineyard where he learned the ins and out of the industry in this prestigious setting. Wanting to move to the south, he came to Charleston 12 years ago and worked for Chef Jacques Larson and the Carolina Yacht Club before moving back to Martha s Vineyard to help open and run a private high-end club. He was recruited to come and assist Chef Robert Carter at Carter s Kitchen as General Manager and was there for a year before joining Chef Ken Vedrinski and team to serve as the General Manager at Coda del Pesce. Chef de Cuisine Nick Francis. Trattoria Lucca A long time and loyal team member of Vedrinski s culinary staff, Nick Francis started his career with the chef immediately after he graduated from Johnson & Wales University in Charleston, SC. Coming from an all Italian family in Cleveland, OH, he grew up learning all of the intricacies of the cuisine and always wanted to become an Italian focused chef. He was first a chef at Sienna when it opened and worked there for several years before heading to Atlanta to work with the Neighborhood Dining Group. He did not stay away long, and soon was back at Sienna under Vedrinski s leadership. When Trattoria Lucca opened, Francis made the move with Vedrinski and has been his right hand chef throughout the years. Together they continue to grow and develop the inspiring and creative Italian focused menu at Lucca.