Chefs Unbridled

We are all often asked to support good and worthy causes.  But some are just more compelling than others.  The Fieldstone Farm Therapeutic Riding Center falls into that category.  Can you name another non-profit that helps with such a variety of people?  The organization, which uses therapy horses, assists everything from PTSD and ADHD patients, to riders dealing with blindness, down syndrome, multiple sclerosis and neurological disorders.

Chefs Unbridled at Chagrin Valley Hunt Club is Fieldstone Farm’s primary benefit to raise money for the Ridership Program. Serving more than 1,000 students each year, Fieldstone Farm is one of the largest centers of its kind in the country.  And I’ve got nine reasons you should join me on September 17th.

The food.  It’s about the food, people.  The event highlights an array of talented and influential Cleveland chefs who are ready to “bring it” for this cause.

  • Demetrios Atheneos of Bold Food and Drink (Cleveland)

  • Jim Blevins of Butcher and the Brewer (Cleveland)

  • Chad Bolar of Pesto’s Pizza & Wine Bar (Chandler, Arizona) – Private Guest Chef

  • Adam Bostwick of Graffiti: A Social Kitchen (Cleveland)

  • Chris Hodgson and Scott Kuhn of Driftwood Restaurant Group

  • Jimmy Linhart and Pablo César Montiel of Lemon Falls Café (Chagrin Falls)

  • John Owens of Market Rocky River & Wine Bar Rocky River (Rocky River/Cleveland)

  • Ian Thompson of Cedar Creek Grille (Beachwood)

  • Eric Williams of Momocho (Cleveland)

    Your ticket to Chefs Unbridled gets you a seasonal tasting dinner at the Chagrin Valley Hunt Club Polo Field.  But this isn’t your traditional “small bites” type event.  Chef Hodgson tells me the portions will be about 7 oz.  So you WON’T go hungry. Guests will enjoy cocktails, the tasting menu, and tasty treats from a food truck and the cupcake truck. Yes.  There will be a cupcake truck.

     

     

     

     

     

     

    Chefs Unbridled - Kuhn Hodgson - Credit Creed Woodka PhotographyWant specifics?  I got ’em.  Chef Williams says he’s making Grilled Chicken Tinga Tacos with Yucatan slaw and chipotle tomatillo salsa.  Chef Blevins is going big, planning a whole Braised lamb, hand pulled naan bread to order, tzatziki sauce, oven cured tomatoes, and arugula.  Chef Atheneos is bringing Braised Pork Belly w/ ancho chile jam to the table.  And for a “choose your own adventure” option, Chef Bostwick is preparing a 72 hour “pastrami” style short rib with a ton of different breads, pickles, sauces, mustards, all made in house!

     

mini empandas

Chef Hodgson is perfecting some lobster empanadas.  He showed me a couple of examples of the dough, size and filling he was working on. Wanna see how he makes these?  I got you. To check out our video of his demo, click here.

  • New additions for the 2016 event include private vintner getaway packages (for 2 people) in Sonoma or Napa Valley, as well as an exclusive Kentucky Bourbon Trail getaway experience (for 2 or 4 people) and a wine pull raffle.  You can score a really valuable bottle of wine for a song with a feature like that.

     

    You can also indulge in a horse drawn carriage ride throughout the historic district of the village and a bourbon tasting with Tom’s Foolery.  Um…sign me up!

Students who work with the Fieldstone horses make progress in overcoming barriers and achieve goals such as independence, self-esteem, strength, and socialization.  So, I hope to see you at Chef’s Unbridled, on September 17th.  Click here for tickets.  They are $140 a piece and include a tax-deductible donation to Fieldstone Farm Therapeutic Riding Center.

 

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