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Earlier in the evening, I managed to chat with Jason Potanovich, prior to the evening's dinner service. Wallingford, Connecticut-born Jason graduated in 1996 from the Culinary Institute of America. Jason is the son of a catering chef, and his early training was at a steakhouse in North Haven, CT and at an inn in Williamsburg, VA, both featuring traditional American cuisine. Jason has been Chef de Cuisine at Terrace in the Sky since 1996 and is now part of the Terrace family, having married Mirella, the niece of the owner, Nada Bernic. Nada's son, Chris Bernic, is Host and Sommelier at Terrace in the Sky, and the two meet often to pair wines and food for nightly customers, as well as for special banquets and events. In fact, there are often weddings and other celebrations at Terrace in the Sky, including a New Year's Eve dinner-dance, Valentine's Day dinner and guitar-harp music, and the ongoing outdoor (sometimes indoor) jazz series, "Jazz in the Sky". Jason Potanovich has explored food preparation and presentation in Europe and in many American cities. The Bernic family is originally from the island of Rab, in Croatia, where they also own a resort, and Jason has acquired a taste for the culinary simplicity of Rab's fine restaurants. His favorite dining experiences have been in London, with its international versatility in cooking and eclectic fish, meats, and vegetables. Asked about Jason's favorite cooking style and ingredients, he mentions Adriatic-Mediterranean. Jason likes to prepare whole fish, such as John Dory (aka St. Pierre), as well as organic vegetables, like heirloom tomatoes, of which there are 160 varieties, and like silver queen corn. For spice, Jason prefers allspice, star anise (in marinades), and juniper. Some of his favorite specials include white truffles with wild mushroom risotto, enhanced with cave-aged parmesan, and turbot from the Bering Strait, off the coast of France. Jason has a team of nine in his kitchen, with two assistant chefs, and he personally supervises, six days/week. Asked how he plans for a restaurant that can seat 200, Jason confides that although he checks weather reports and considers holidays and other contingencies, you just have to rely on judgment and experience. His purveyors shop for the finest in produce, meat, cheese, breads, dry goods, fish, and more, but Chef Jason bakes his own desserts. In fact, Jason creates flambées, soufflés, brûlées, tarts, sorbets, and custom cakes for any occasion. He once baked a Terrace special event cake for 165 with six tiers. When entertaining clients, friends, family, a date, or just yourself, Terrace in the Sky has the perfect menu with an outstanding view. Chef de Cuisine, Jason Potanovich will be sure you have memories of a delightful and delicious dining experience. Ask for Chris or Nada, and tell them you saw them on ExploreDance.com.
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