Food Network "Iron Chef" Catherine "Cat" Cora has added another entry to her resume, this time under the "Restaurateur" heading.
The aptly named Cat Cora San Francisco just opened at Terminal 2 at the San Francisco International Airport, offering a menu of small plates for airline passengers with time to play (feta cheese-stuffed jalepeno poppers, lobster-flecked mac 'n' cheese, chimichurri chicken skewers).
Drinks-wise, the "cocktail chemists" behind the bar are mixing such exotics as the Ouzotini (pomegranate and pineapple juices with vodka and Ouzo) and the Airmail (prosecco, lime juice, honey and rum) - just to take the stress out of travel.
"I'm thrilled to have my first airport restaurant," Cora said. "By using the freshest, locally sourced ingredients, I can offer our clientele a delicious and environmentally sound dining experience while they're between flights" (650-821-9288).
The airport restaurant joins Cora's CCQ (barbecue) in Costa Mesa, and Kouzzina at Walt Disney World's BoardWalk in Orlando.
Cora has written three cookbooks. She grew up in a Greek household in Jackson, Miss. (thus the 'cue); earned a degree in exercise physiology and biology from the University of Southern Mississippi; graduated from the Culinary Institute of America in Hyde Park, N.Y.; apprenticed in France with three-star Michelin chefs; and worked at world-class restaurants in New York and the Napa Valley. Her father, grandfather and godfather were restaurateurs.
Visit her at www.catcora.com.