"The food of course was Ever's, the plating and all of that was done by myself and the team," said Duffy, who's credited as a culinary consultant. "It shows our city in such a great light and shows our industry at its true core."
"It's the stemware that's polished, it's the silverware that's polished, its the napkin that's set two inches from the edge," Duffy said. "Every inch of detail has been thought of, every detail we try to exceed the guests' expectation from the moment they walk in the door."
"I think they relate to someone coming to this restaurant and exactly what would happen," Duffy said. "The expeditor really takes full control of the kitchen."
"I see that in so many young cooks these days, where we're able to infect the way they think," said Duffy. "I think it really relates to their journey in cooking and dining."
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