Catering chef opens new Iowa City space for wine, gatherings

IOWA CITY — For Chef Alex Smith, food is a means to nourish social needs as much as physical ones.

As she moves Plated Table from Bloomington, Ind., to Iowa City, her catering business is pivoting to claim a new space for gatherings, wine and more.

“My main priority is to help encourage people to gather and enjoy what’s in front of them,” said Smith, 32. “With the catering and wine shop, both of these things are at the forefront.”

After moving to be with her partner in Iowa City, the business’ latest evolution embraces a style of cooking that’s reflective of the new city it serves, thanks to new friends.

How it started

Smith's journey with cooking started in Bloomington, Ind., after earning a degree in nutrition.

  Buy Photo

Even after earning a bachelor’s degree, there were things that felt off about nutrition’s approach to food.

“I strongly disagreed with a lot of what I was being taught. I felt like they approached food in a very clinical way, which didn’t take into account any kind of culture or reality of why people eat the way they do, or how they enjoy eating and how that’s a form of health,” Smith said. “Our understanding of health is a lot more complex as a society.”

Whether it’s mental, physical or social health, food is a multipurpose tool.

So she officiated a new marriage between nutrition and stimulating cuisine, ticking the boxes that her degree didn’t, by becoming a self-taught chef.

But instead of working in restaurants with notoriously demanding environments, she decided to start her business. Almost 10 years ago, after several years of working one-on-one with families to provide healthy and locally-sourced meals, her pursuit created Plated Table.

Today, Plated Table’s natural evolution is making a new pivot with its move to Iowa City, claiming a space on South Dubuque Street, the former home of Her Soup Kitchen, to facilitate togetherness as much as the food on the table. For the business owner, building sustainability in an industry with a short average life span meant sharing the workload among employees and working less out of clients’ kitchens that come with unique challenges.

  Buy Photo

“I see food as a way to celebrate and be part of the community,” Smith said.

The food

As a self-taught chef, Smith’s appetite for new cooking methods continues to grow as much as her love for tapping into a community of farmers who provide her locally sourced ingredients.

“A well-balanced meal to me is one that makes me feel good while I’m eating it and after I’m done eating,” she said. “I try to incorporate that into my meals.”

She draws inspiration from Suzanne Goin’s seasonal style of organization; Iliana Regan’s creativity; and Venice, Calif., restaurants like Gjusta and Gjelina for their homey familiarity and clear flavors. Just as importantly, she learns from Iowa City friends every time she eats cooking in their homes — gleaning notes on how to relax guests with approachable styles in hosting, setting the table and putting out food.

But a glance through her plated dishes on Instagram proves that food can be as pretty as it is delicious. In addition to nutritious value, aesthetics are a priority for Smith — making sure food with complex shapes and vibrant colors are as distinguished next to your silverware as they are at the farmers market table.

  Buy Photo

“I want them to be identifiable and approachable, and let the core ingredients in them really shine, both visually and in flavor,” Smith said. “I try to incorporate things that make you visually excited when you see the food.”

Although she rarely makes any dish more than a few times — custom menus made from scratch appeal to her clients — she has a penchant for the versatility of salads with their diversity of texture, flavor and visual appeal.

With a wine shop opening in her new space by November, she plans to add a new dimension to her cooking with beverages that go hand in hand with gourmet food.

Comments: (319) 398-8340; elijah.decious@thegazette.com