May 12, 2010
It's deja vu for the Taylor's Kitchen crew

Fans of the former Mason's restaurant take note: a culinary reunion is taking place in Land Park.

Neighborhood hot spot Taylor's Kitchen features two members of Mason's original opening crew - chef Robert Lind and pastry chef Jodie Chavious - and has added a third to its line.

John Gurnee, who served as Mason's executive chef, will be working as Lind's sous chef this week, a role Lind filled under Gurnee at Mason's.

"John is just part-timing it for now," owner Danny Johnson wrote in an e-mail to The Bee. Johnson declined to speak to the chef's future plans.

Customer feedback about Lind's work since he joined the Freeport Boulevard restaurant in February has been "overwhelmingly positive," Johnson said.

"The changes put in place have allowed us to achieve a much higher level in the quality and presentation of the food at Taylor's Kitchen," he said.

It also doesn't hurt that they nabbed Andrew Willsen, formerly of Mulvaney's B&L, to manage the front of the house.

Speaking of Taylor's, staff there is offering up a host of classes in coming weeks.

Sommelier Richard Ebert is hosting a wine pairing class for $10 per person from 2 to 5 p.m. Sunday. Click here for ticket information.

Butcher Danny Johnson is holding an encore to his popular butchering course at 10 a.m. May 22. The $40 per person cost includes a light lunch. Tickets are available at Taylor's Market.

Cheesemonger Felicia Johnson is teaching a cheese and beer pairing course, complete with tastings, at 2 p.m. May 30. Cost is $25 per person. Participants must be 21 years or older. Tickets are available by calling 916-443-6881 or on Taylor's Website.

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