I arrived at Catch in nearby Cleveland, Tenn., between the restaurant’s lunch and dinner rush. The sun was shining through the billowy blue front curtains, splashing color onto the almost empty bar area. Warm smells wafted from the kitchen. Soon, chef and kitchen manager Keith Byars joined me at the bar for small talk.
Not surprisingly, things were busy – as usual – he told me.
“We’re going into our fourth year strong,” said Keith. I looked around the dining area. It may have been the afternoon lull but staff members were bustling about, sweeping, wiping and prepping. But where was owner and executive chef Michael Poore, I wondered.
“He’s running all over town attending wine dinners so he knows the competition. He won’t be outdone,” Keith said, smiling.
Indeed, the staff at Catch is busier than normal this time of year as they gear up for the annual Feast of the Seven Fishes wine dinner scheduled for Dec. 7 at 6 p.m. It may be months away, but according to Michael, it’s never too early to start planning for “the most popular event of the year.” When I caught up with him later, he helped fill in more details.