New Social Mixer Will Give A “Behind The Scenes” Look Into The Life of One of Pasadena’s Most Celebrated Chefs

“Mix It Up” is the new social networking mixer series that takes networking to the next level by bringing people together over good local food and featured guests will bring Pasadena’s own celebrated culinary mastermind Chef Claud Beltran to the spotlight in this week’s installment.

Beltran will wear his career on his sleeve in the one night only event that will give guest the opportunity to learn about what it’s like to be the Executive Chef & Co-Owner of Pasadena’s popular restaurants that include The Eatery, Bacchus’ Kitchen even his own catering business Claud & Co–the go to catering service for local events including weddings, galas and charity events.

“I thought I’d give people a glimpse of what ‘behind the scenes’ means for a restaurant person and to give some insight about all of the things we have to juggle on a daily basis. Basically, everyday is a different day and we really have no idea what’s going to happen,” said Chef Claud Beltran who is a native to the Pasadena area and often known as one of Pasadena’s “Top Chef’s”.

Beltran’s road to becoming a chef and restaurateur is main topic that he will share at the mixer and is a topic that serves to inspire anyone who has a passion for cooking and possibly opening a restaurant of their own.

Beltran transitioned from being an engineer in the Aerospace industry to the culinary industry over 20 years ago after being mentored by Master Chef Thomas Keller for over three years where he learned how to build flavors working at Checkers, Evo (olive oil) Company, and Beverly Hills Wine Merchant.

Later this month Chef Beltran will say farewell to The Eatery as it transforms into the new and improved Tap & Kitchen.

The Tap & Kitchen is the re-invention of the Eatery and opens in March serving a seasonal world cuisine that goes great with a ‘pint’ and conversation, according to a press release, which is a big change from the Eatery’s ambitious rotation of 45 different menus that changed once a month.

“I thought The Eatery would be an interesting concept–which it was. It was a great concept and we did very well with it, but it’s just time now to do something different and not change once a month. We will only change the menu seasonally,” said Beltran.

The new and improved Tap & Kitchen is a restaurant that Beltran said could the missing link in the Pasadena restaurant scene that aims to offer great pairings of beer and food.

Beltran and his team are overhauling the inside giving it a new vibe with new paint and a brand new built bar with six taps on deck.

“It will be a more of a consistent menu where people can know to expect certain items,” said Beltran who explained that it will operate similar to a brasserie and offer recurring dishes on specific days of the week.

Tap and Kitchen will offer a variety of food that hops across multiple genres and will include four rotating local beers on tap, two international beers and approximately 40 cans and bottles of assorted beers.

“It’ll be all over the place. We will still have wine, but it won’t be like it was before,” said Beltran.

Beltran started as a chef over 22 years ago in Pasadena and is a first hand observer of its transformation from a culinary dead zone to an up and coming foodie hub driven by chef led restaurants.

In 2016, he took on a year-commitment as Executive Chef and opened Perry’s at the Constance Hotel in Pasadena where he introduced a California-Asian menu spanning dishes from Thailand, Vietnam and China, such as crispy spring rolls encasing braised duck, pork dumpling soup and green curry arancini.

Beltran was also responsible for producing the Pasadena Pinot Noir Festival & Mumbo Gumbo Festival.

“I wish there was more of that, but I think it’s getting better and more people are coming here. I think we are slowly becoming a dining destination,” said Beltran.

Chef Beltran received rave reviews for his cuisine by Irene Virbilla of Los Angeles Times and others, including a “top 50” food ranking from Zagat’s and Westways. In 2013 he was named in “Best Chef America” the first ever publication where chef’s were nominated by other chefs.

Beltran recently competed on Food Networks Shows “Beat Bobby Flay” and won on Guy Fieri’s show “Guy’s Grocery Games beating out three other Chefs.

Beltran plans to open up more restaurants in Pasadena in the future.

“Let’s start with opening Tap and Kitchen and then we’ll see what happens from there,” explained Beltran.

According to Mix It Up organizers, the networking event series is being established to help local professionals, organizations and business owners meet and build working and social relationships with attendees, vendors and sponsors making and cultivation strong connections beyond the typical “meet & greet”.

Each event will host a “Featured Guest” with valuable insight, experience and connections in one or more industries, fundraising activities to benefit our “Spotlight Guest” and delicious food presented by local restaurants and caterers.

This week’s spotlight guest will be Pasadena’s Muir Ranch which is the 1.5 acre urban farm converted on the John Muir High School Campus by teachers, students and volunteers in 2011.

Muir Ranch is a model of food production and distribution that provides a direct link between local farmers and consumers. It is a contract between the community and local food producers that serves as a promise that consumers will support farmers through lean times and times of high production.

Every week, Muir Ranch CSA subscribers get a box or bag of about 7-10 different types of fruit and vegetables grown without the use of pesticides or chemical fertilizers. Customers pick their shares up at central distribution sites throughout Pasadena. Muir Ranch CSA partners with several local farms for seasonal fruit and vegetables to supplement the farm’s produce, providing tax-deductible weekly boxes to over 100 subscribers.

“Mix It Up: Behind the Scenes With Chef Claud” kicks off Wednesday from 5:00 p.m. to 7:00 p.m. at the Romanesque Room located at 50 E. Green Street.

Evening fun will include DJ John spinning tunes of Classic Jazz and food provided by Claud & Co., Romega Catering, Castle Catering & Simply Cupcakes.

Tickets are $20 and can be purchased here: http://www.woweventproductions.com/mix-it-up.html