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Powered by WordPress. Unfortunately, it was not possible to automatically convert all images to text, so some were left unchanged. Other images.‘Epicurean Destination’ at GuestHouse Wyandot
“The name itself means that there’s a level of sophistication and class, and you know we want to meet that expectation and live up to that,” said Jody Mascott, one of the chefs at GuestHouse Wyandot.
Soy-Ginger Broccoli, a recipe that was inspired by a dish she had while on a trip to Japan, is an example of the culinary talent at the pub.
Mascott is no stranger to fine dining. While she was serving as executive chef at the Davenport Hotel in downtown Cleveland, a group of chefs led by guest chef Kevin Sousa came to the hotel, and the name Chefs On the Run was born.
“We were approached by someone that had some interest in the property,” Mascott said. “We weren’t really looking at that, but they did, and it was really an opportunity to come back to Cleveland, and it was really a great opportunity for us.”
Mascott was appointed the restaurant’s executive chef at the time.
“It’s been a good run, and I think we have a very strong core of talent that’s built this up and stayed here,” Mascott said.
To accommodate the culinary experience that has been created at GuestHouse Wyandot, Mascott has to ensure that the chef team makes a point to stay on top of everything.
“In a lot of places, the chefs don’t necessarily have that same luxury as what we do here in creating a diverse menu,” she said. “We have seasonal menus, we try and change things up.”
If the chefs are to stay up to par, the menus have to be organized in a way that allows Mascott to create the menu in a timely fashion.
“We’re at that point now where we’re trying to take the business and the food, really, as a priority,” Mascott said. “We want to make sure that we’re doing all the things that are
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