Pro Staff - Cross Wind Catering

Cross Wind Catering

Cross Wind Catering

Four available chefs give Cross Wind Catering the ability to produce a wide range of dishes to suit any event. CWC is operated by Pit Master Steve Johnson, EVO Corporate Chef, Adam Zwerling, Chef Adam Cox (Formerly of Four Seasons, Seattle), and Cross Wind Catering Executive Chef, Douglas Miner. Each Chef brings a unique culinary background, allowing us to provide you with a wide range of dishes from the most hearty to the most elegant. Pictured above (left to right) are Pitmaster Steve Johnson, EVO Corporate Chef, Adam Zwerling, Chef Adam Cox (Formerly of Four Seasons, Seattle), and Cross Wind Catering Executive Chef, Douglas Miner. Chef Adam Cox, a graduate of Western Culinary Institute, brings us fresh ideas with his experience at the Four Seasons Olympic Hotel in Seattle, Washington and the famous Skamania Lodge in Stevenson, Washington. Executive Chef Douglas Miner, Chef Adam Cox and Pit Master Steve Johnson were trained in real pit barbeque by 7 time world champion Paul Kirk, the St. Louis 'Baron of Barbeque' and have been producing award winning meals for both competition and corporate events. Chef Adam Zwerling was classically trained at the world's premier culinary school. He is also in the Guinness Book of World Records, as the record holder for the number of pancakes produced in one hour - 651! The record was achieved using three EVO grills. He grew up in Clearwater, Florida working in foodservice establishments throughout his high school and college careers. Upon graduating from the University of South Florida with a bachelor’s degree in Biology, Adam decided to pursue his passion for cooking at the prestigious Culinary Institute of America. After graduating with honors, Adam traveled to California to work for Wolfgang Puck at Postrio Restaurant in San Francisco. Adam refined his talents and worked under other well known chefs in the bay area. In 1992 Adam migrated to the beautiful northwest, more specifically Portland Oregon. Adam realized quickly that the combination of diverse agriculture, viticulture and climates, combined for a spectacular culinary region. Since then Adam created his own catering company called "Zest Catering", and is currently the Corporate Chef and Operations Manager for Evo Incorporated. In addition to using his Evo Grill extensively in his catering business, as Corporate Chef, Adam travels nationwide for Evo to demonstrate the versatility and pure enjoyment that the Evo Flattop Grills provide. From Chef Doug Miner - I love cooking. It is as simple as that. My mom taught me how to make breakfast when I was in early grade school. It was simply a fried egg and fried toast. But I made it, and that was cool! I would add the spices I wanted. I would fry the bread on both sides if I wanted to... I was cooking! I have been fascinated by flavors all of my life. The more complex the better. I have my own family now, and you can bet I have begun teaching them how to feed themselves. It is part of our daily lives, this eating we must do. Why not really enjoy it. It really doesn't take very much extra effort to make something extraordinary. When a recipe is a hit people remember it. Your kids will cheer when they walk in the house and get the whiff of their favorite. I know I did when I was young...I'd walk in the house and smell fried chicken and smile big! I remember the smell of tacos too... I am sure you have similar memories and experiences. People remember flavors almost more than they remember to their favorite song. That is why I truly believe that we need to go the extra mile for flavor. Fresh ingredients are the key to this theory of mine. Fresh green vegetables or herbs from your own garden are all I am talking about. You can add the extra wow to a dish with this trick alone. A few years have gone by since I last felt the need to compete in the kitchen. I suppose it was wise to quit while I was ahead. Here are some highlights of my competitions: 2003 1st place. Rusty Chef Competition in Seattle Washington. I was Sous Chef to my Sister. She loved barking orders at me. "Where's my garlic?!" 2005 1st place. Oregon Flock and Fiber Festival Lamb Cook Off. My son Daniel was my Sous Chef. He wants to be the chef for the President. That would be pretty awesome! 2006 3rd place. Pacific Northwest Barbeque Association Paul Kirk event. I was part of the team titled '3 Men and a Smoker'. Another good day with life long friends. I have been invited to be a contest judge for the last couple of years, and frankly I think I enjoy that more. The creations chefs have turned in for me to evaluate are truly inspiring! These days I get my culinary kicks by cooking alongside my 3 best friends. I couldn't ask for any more decent fellow epicureans to rub elbows with.

Thier Website is: CrossWindCatering.com

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