Prime rib, veal parmesan, braised beef shank, raw oysters, your pick of noodles, panini sandwiches, fresh salads and a buffet of breakfast offerings — all exactly how you want them made and where you want them eaten. It’s a utopia of fine dining from award-winning Kennett Square Inn master chef Ray Maxwell, and it will be laid out in front of people like a “baby Wegmans” at The Market at Liberty Place in Kennett Square starting Saturday.
Maxwell’s successful Chef-a-Topia to-go offerings are expanding to the popular farmer’s market with a dine-in focus on “fine dining in a casual way,” according to a Daily Local News report by Fran Maye.
“I’m going to be the cheap kid on the block,” Maxwell said of the new Chef-a-Topia in the article. “My overhead is low, and I can give a very fine dining food in a very casual way.”
And by casual, he also means flexible and customizable.
“If you want a piece of salmon on your salad, I’ll put salmon on the grill,” he noted. “This is the personal touch I was missing. People can pick and choose and build their own menu right here. You can choose what you want, versus having a menu where you are told what you can have.”
Chef-a-Topia diners can eat in or take it home hot, and each day he’ll feature a discounted grab-and-go special, including steak, seafood, oysters, shrimp cocktail, lobster cocktail and Asian noodle bowls.
Read more about Maxwell’s newest Chef-a-Topia venture in the Daily Local News here.
