Q: What are some categories you’re thinking of next year for The UPPYs?
Kristen: That’s a great question! I felt really good about the 13 categories we had this year. One thing we’re toying with is separating the Chef of the Year category into fine dining and casual/fast-casual categories, because fine dining chefs have an advantage otherwise due to the difference in style of service. We’ve also debated adding distillery and brewery of the year categories. We don’t have enough distilleries around yet for that category to work, but brewery of the year is possible. Are there any categories you felt were missing? Let us know in the comments!

Counter-‘s tasting menu courses each look like art, and art inspired by the menu’s theme hangs on the walls. Kristen Wile/UP

Q: Who is doing the best job of blending visual art and food in one experience?
Kristen: I’d give that honor to Counter-, where Jon and I actually dined last night to celebrate The UPPYs! The restaurant’s art changes based on the tasting menu the restaurant is serving, and always reflects the current theme. The QR codes alongside the art shares more information as well as details about purchasing. Of course, each dish is a visual stunner too. There’s also music paired with each course, adding another form of art. Alchemy is another cool one, though the art isn’t quite blended with the food; instead, the waiting area/lobby is an art gallery. The Artisan’s Palate also does a great job of showcasing local artists. If Camp North End brings back its Next Plate series, you should definitely check that out — the dinner series pairs chefs with all kinds of artists for unique experiences.

Q: My company would loved to be involved in next year’s UPPY Awards. How can we do so?
Kristen: We’re already working on next year’s event! E-mail Casey Wilson with Carben Events about partnering with us on the event.

Q: I’m looking for a private chef who prepares meals at people’s homes for an event. I’d love it to be a little interactive though – where the chef will let folks watch and learn. Any contacts that you all can recommend on this front? 
Kristen: Yes, I’ve recommended Patrick Garrivier at Patrick’s Gourmet for a few events lately and have gotten great feedback from each of them. I think he’d be great handling an interactive element as part of his dinner, too. You can reach him via e-mail.

Have a question for us? Email us at editor@unpretentiouspalate.com and we’ll answer it on our next Concierge Thursday!