Choose fire food and drink when looking for “scratch cooking” with locally-sourced artisanal ingredients.  fire will meet all of your catering needs.  Chef Douglas Katz will create a custom menu based on your unique vision.  From start to finish fire is there for you, ready to accommodate all of your requests and exceed your expectations in every way.

THE CONCEPT

fire's concept is a simple one: perfectly prepared food and drink at reasonable prices. fire creates simple foods with innovative presentations using the best quality ingredients. fire also provides friendly, efficient and professional service staff to make sure that all your needs are met. Changing seasonally, the menu is focused on classic American foods using the freshest ingredients.

LOCAL INGREDIENTS

The chefs at fire use only the best seasonal produce and finest meats, fish and specialty goods available. fire supports local farmers at the North Union Farmer’s Market including: Killibuck Valley, Ohio Honey Company, Wolfe Farm, Raymar Farm, Tea Hill Farm and Veggie Valley as well as regional farmers including: Covered Bridge Gardens, Goatfeathers Point Farm, Hudson Valley Foie Gras, Rittman Orchards, Lake Erie Creamery, Lucky Penny Farm, Mackenzie Creamery, and Snake Hill Farm.

A CHEF WITH A VISION

For over a decade, Chef Katz has been celebrated for his unwavering support of local farmers and food artisans. In 2014, the prestigious James Beard Foundation nominated him for best Chef of the Great Lakes Region.

Chef Katz is a national and international advocate for a food system that is sustainable, healthful and local. He serves as a Chef Ambassador for the Monterey Bay Aquarium’s Cooking for Solutions program which promotes environmentally responsible fishing and fish farming. In 2006 he was selected to attend Slow Food’s Terra Madre conference in Italy in which delegates from over 150 member nations share ideas for keeping alive small- scale agriculture and sustainable food production.

Chef Katz has served as President of Cleveland Independents, an organization of 90 locally owned restaurants, which nurtures and promotes local independent restaurants. He is a past board member of Positively Cleveland, and currently serves on the board of The Countryside Conservancy in the Cuyahoga Valley National Park. He consults frequently with media and civic leaders on local food initiatives. Chef Katz was named a Champion of Sustainability in 2011, by the group Entrepreneurs for Sustainability. In 2010 he was recognized in Crain’s Cleveland Business “Who’s Who, 150 names to know in Northeast Ohio.”

Chef Katz is a graduate of the Culinary Institute of America and holds a B.S. from the University of Denver School of Hotel and Restaurant Management. Prior to opening fire he served as executive chef of Moxie the restaurant, and worked at other acclaimed restaurants including The Little Nell, in Aspen, Colorado and Wildwood Restaurant in Portland, Oregon.