CLEVELAND (Oct. 23, 2012) – On Oct. 28, 2012, the celebrated partnership among the Cleveland Museum of Art, Chef Douglas Katz and Bon Appétit Management Company will come to fruition when Provenance, a fine-dining restaurant, and Provenance Café are unveiled at the museum. The opening date coincides with a cultural celebration at the museum and the debut of its new 39,000-square-foot atrium, museum store and Wari: Lords of the Ancient Andes exhibition. Visitors will enjoy  performances, hands-on art activities, a giant commemorative photo with all visitors and fresh local fare in Provenance and Provenance Café.
“Aside from being able to visit the Cleveland Museum of Art to enjoy a world-class cultural institution, visitors also will appreciate the concept of food as art at Provenance,” Katz said. “All of our ingredients are sourced from local farmers and artisans when possible, and each dish is thoughtfully created to entertain the senses with an array of colors, flavors and aromas. Dining at Provenance and visiting the Cleveland Museum of Art will truly be a multi-sensory experience.”
The 76-seat restaurant offers locally sourced, globally inspired menus for lunch, dinner, dessert and small bites at the bar. Each dish was created by Katz to excite the palate, drawing from culinary traditions in countries throughout the world. A selection of menu items includes:
- Frisée Salad: Toasted almonds, camembert, red onion and creamy champagne vinaigrette
- Seared Tuna: Fennel, chick peas, pearl onions, sweet bell peppers, braised leeks and olive relish
- Pumpkin Brûlée: Candied pecans and crispy sage
In addition, prix fixe menus inspired by current museum exhibitions will also be available. Celebrating the museum’s Wari: Lords of the Ancient Andesexhibition, the South American prix fixe menu features:
- Aguadito: Peruvian potato and chicken soup
- Papas Rellenas: Peruvian-style vegetable stuffed potatoes with spicy aji pepper sauce
- Pollo con Aji Verde: Spice-roasted chicken thighs with white rice, cilantro & creamy pepper sauce
- Anticuchos de Pescado con Salsa de Aji Panca: Aji panca pepper chile marinated swordfish skewers with fried yuca, quinoa pilaf, fried plantains and peruvian pepper sauce
- Arepas Rellenas de Queso: Cheese stuffed corn cakes with black beans, rice and avocado sauce
- Pionono de Manjar Blanco: Dulce de leche jelly roll cake with whipped cream & berries
- Café Helado: Coffee ice cream with bittersweet chocolate cookies
Provenance Café also will feature lunch, dinner and snack options with an open kitchen concept so patrons can watch as chefs create their dish. The café offers an incredible variety of seasonal soups and salads, hot and cold sandwiches, beverages, desserts and more. The café’s Global Oven and Grill also features a selection of locally sourced, globally inspired dishes.
Along with the restaurant and café, the museum is further expanding upon its amenities with Catering by Provenance for its 44,000 square feet of rentable event space. The catering services are a new undertaking for the Cleveland Museum of Art. The menus also were created by Katz and feature mouth-watering options for meetings and social engagements at the museum.
For more information about Provenance, Provenance Café or Catering by Provenance, visit www.ProvenanceCleveland.com .
About the Cleveland Museum of Art
The Cleveland Museum of Art is renowned for the quality and breadth of its collection, which includes almost 45,000 objects and spans 6,000 years of achievement in the arts. The museum is generously funded by Cuyahoga County residents through Cuyahoga Arts and Culture. Additional support comes from the Ohio Arts Council, which helps fund the museum with state tax dollars to encourage economic growth, educational excellence and cultural enrichment for all Ohioans. For more information about the museum, its holdings, programs and events, call 888-CMA-0033 or visit www.ClevelandArt.org .
About Chef Douglas Katz
Chef Douglas Katz is a graduate of the Culinary Institute of America and holds a degree in hotel and restaurant management from the University of Denver. He is the owner and executive chef of fire food and drink located in the historic Shaker Square in Shaker Heights, Ohio. Prior to opening fire, he served as executive chef of Moxie in Beachwood, Ohio, and worked at other acclaimed restaurants including the Little Nell in Aspen, Colorado, and Wildwood Restaurant in Portland, Oregon. Katz is an international advocate of sustainable food systems that use healthy and local ingredients, and is a strong supporter of local farmers and food artisans. For more information, visit www.firefoodanddrink.com .
About Bon Appétit Management Company
Bon Appétit Management Company is an on-site restaurant company offering full food-service management to corporations, universities, and specialty venues, including Case Western Reserve University, Oberlin College, the University of Pennsylvania, Cleveland Botanical Garden and the Art Institute of Chicago. The company has received numerous awards for its work from organizations including the International Association of Culinary Professionals, the James Beard Foundation, Chefs Collaborative, Natural Resources Defense Council, Seafood Choices Alliance, The Humane Society of the United States, and Food Alliance. For more information, visit www.bamco.com .