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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Cleveland Garlic Festival

Pass the breath mints.  It’s time to consume garlic with reckless abandon.  The Cleveland Garlic Festival is the annual fundraiser for the North Union Farmers Market. The two day event allows the market to operate weekly throughout the year in Greater Cleveland.  I’ve gone for years.  But this was the first year I got to participate!

garlic fest raw

The funds generated help them administer and expand their educational and charitable market programs, which include Food Stamp enhanced purchases/EBT-SNAP, Music at the Market, Chef at the Market and the Mighty Locavores K-2 educational programming in Cleveland Municipal School District.

As you make your way around Shaker Square, which hosted the festival, you could sample countless varieties of the vampire repellent.  Purple, elephant, you name it.  Plus local producers had samples of the other products they make from it.

Even more popular were the stands that incorporated garlic, like garlic fries, garlic pickles, garlic burgers, even ice cream and cotton candy.

garlic fest chef demo

Throughout the weekend, there was also a series of demos, and competitions, the Top Chef Garlic Grill Off.  Local chefs were asked to bring their A game and feature various combinations, highlighting garlic.  I was asked to judge the pasture raised pork and garlic round.  Don’t mind if I do?!

Everyman chef, Mike Downing, of Garage Cookin’ presented his “tacanini,” or a cross between a taco and a Panini.  The smoked pork had just enough subtle garlic and smoke flavor to it, and it was very tender.  Loved the touch with the pickle, too.

Table 45 Chef Matthew Anderson gave us a dynamite pulled pork slider using pork butt, garlic used three different ways, a carrot slaw and a killer aioli.  Can you tell I liked that one?

garlic fest winning dish

Chef Cameron Krahel, from Canal Tavern of Zoar, took the classic pork and beans to a new level, and even found a way to incorporate garlic in to the peach garnish…a great surprise.  The vinegar-based barbecue sauce that he provided on the side was a better choice compared to a heavier, ketchup/tomato based one.  And the beans were cooked to perfection.

pork tenderloin

Finally, Chris DiLisi, from Willeyville in the East Bank of the Flats, plated up the prettiest dish of the competition, using pork belly and tenderloin, among other ingredients.  It not only packed the boldest garlic punch of all the dishes, but it also displayed many difficult culinary techniques.

The surprise bonus to those watching the competition? There were samples (full sized ones!) of all of the “contestants” provided to the audience in the demo tent. Admission to the festival was only $9, plus a whole meal’s worth of taste tests.What a deal!

We were asked to judge the dishes in five categories (flavor, texture, appearance, creativity and use of garlic). In the end, the scores were quite close, but my fellow judges (Tricia Chaves of Fresh Water Cleveland and ptaom.com, and Michael Feigenbaum of Lucy’s Sweet Surrender) and I chose Chef Krahel as the winner.  The small town chef was genuinely surprised to nab the win, but he deserved it.

garlic fest winner

What a great way to spend a sunny Sunday.  And I have 3 more cooking competitions on my calendar coming up the fall.  Not a bad line up ahead for me!  Think I could make a living with gigs like this??  I’m working on it!

 

 

 

Cleveland Chefs take New York

If chefs are the new rock stars, then cooking at the James Beard House in New York City is like headlining at the Rock and Roll Hall of Fame. It’s a pretty big deal. And who better to rock the house at the famed Big Apple dining room, then a group of chefs from the rock and roll capital of America?  After all, the inspiration for the invitation to JBH was the celebrated Cleveland dining experience, Dinner in the Dark, which is described by its founders as an “open mic jam session for chefs.”

Eight talented local chefs, traveled to New York to eat their way through the city and cook the meal of their lives.  I think they’re still in a food coma, and still inspired by their collective experience.  Brian Okin (of Cork & Cleaver and Graffiti Social Kitchens and Dinner in the Dark), Adam Bostwick (of Cork & Cleaver and Graffiti Social Kitchens), Karen Small (of Flying Fig), Anthony Scolaro (111 Bistro), Jim Blevins (Butcher and The Brewer) Britt-Marie Culey (of Coquette Patisserie) Jeff Jarrett (of Dinner in the Dark) and Chris Kafcsak (of Deagan’s Kitchen) all joined forces last week to prepare a meal for 70 people.  But it wasn’t just any meal.  This one means more than most for this group.

James Beard was a cookbook author, teacher and mentor to countless American chefs.  
His old brown stone was transformed and memorialized and now serves as a restaurant where chefs are invited to cook. Profits from the dinners hosted at the house all go to fund the James Beard Foundation which gives scholarships to young cooking professionals.
“It’s very humbling to be given the opportunity to cook there. With the amount of names that have cooked in that kitchen to be able to cook there and walk in those footsteps is truly inspiring,” said Chef Scolaro.
“After leaving I felt inspired to continue to cook great food and work harder to do it,” he said.
cooking at beard house
Members of the group say getting the opportunity  to cook there validates Cleveland as a culinary player, and destination.  They worked to keep the menu as Ohio focused as possible. Everybody brought their own product, giving them a chance to highlight their favorite producers and ingredients.
“Honey rock melon was the first think that came to my mind.  The fruit is so good in taste, texture, and smell.  I remembered them from days at the Northern Ohio Food Terminal with my family.  I also wanted to showcase items that people are not familiar with in Ohio like, farm raised salmon.  Most people do not even know Ohio is producing some farm raised fish,” said Chef Kafcsak.
rock melon
Menu:
Hors d’Oeuvre
  • Cured Salmon with Honey Rock Melon, Feta Vinaigrette, and Crispy Salmon Skin
  • Frybread with Chicken Sausage, Pesto, Chiles, and Parmesan
  • Fried Ohio Pigs’ Tails with Sweet Corn Johnnycakes, Spicy Ohio Honey, Watermelon Rind Mostarda, and Micro-Radishes
  • Ohio Squash, Zucchini, Eggplant, and Heirloom Tomato Ratatouille with Pepper Jam Gelée and Rosemary–Thyme Tuile 

Dinner:

  • Ohio Artisanal Goat Cheese Study > Fried Goat Cheese; Orange–Goat Cheese Truffle; and Goat Cheese Panna Cotta with Del Regno Ohio Honey, Garlic Scape Salsa Verde, and Accompaniments 
  • Cleveland Cabbage Roll with New Creation Farm Heritage Pork, Pork Liver, Beef Shoulder, Smoked Tomato Water, Basil, and Baby Heirloom Tomatoes 
  • Best of Cleveland Harvest Salad > Harris Road Farm Heirloom Tomato Tartare with Bacon, Salt-and-Vinegar Beluga Lentils, Roasted Ramp Aïoli, Spicy Carrot Oil, Red Ribbon Sorrel, and Pickled Cucamelon 
  • Pan-Seared Wild Scallops with Local Corn–Andouille Spoonbread, Stone Fruit–Green Chile Jam, and Local Zebra Tomato, Watercress, and Cucumber Summer Salata  
  • Braised Ohio Beef Short Rib with Sweetbread–Foie Gras Torchon, Crispy Potatoes, Dandelion Tabbouleh, and Ground Cherry Mostarda 
  • Cleveland Cornucopia > Corn Meringue with Sweet Pea Mousse, Pickled Cape Gooseberries, and Peach Pâté de Fruit
local corn sausage spoonbread

Local corn andouille spoonbread. Photo and Styling: Yewande Komolafe

The group had only great things to say about the company they kept, calories they consumed without thinking twice, relationships they built, and inspiration they got out of the experience.
“Some of the best meals I had in my life were on this trip. Not just because of the great restaurants and food they offered, but because of the company of us all. We would go to restaurants and literally order one of everything on the menu,” said Dinner in the Dark Founder, Brian Okin.
There were even a couple Dinner in the Dark regulars who traveled to NYC to support them and join in on their eating excursions. One person in particular has never missed a Dinner in the Dark since its inception 6 years ago.
“We passed the food around and ate off the same plates. It was if we were a tight European family having our regular dinner together. Some people didn’t know each other before the trip, some knew each other very well. There was no rush to eat and go, we went to the restaurant and we left when we were good and ready,” Okin said.
chefs in NYC
The chefs tell me many of their 70 diners at the Beard House say the meal exceeded their expectations.  The diners saw an Ohio themed menu and may have expected to be more rustic or down home, but what they ate was refined and elegant and representative of what Ohio and Cleveland have to offer.
“After leaving, I want to keep focusing on what I am doing and it added fuel to the fire of my drive to cook.  It was a great experience,” said Kafcsak.

The next Dinner in the Dark is September 12th and it’s already sold out.  And no doubt, this experience has helped with regional and national exposure….not to mention how it’s  cemented some life long friendship formed at dinner tables far from home.

Click here for Chef Karen Small’s recipe for the local corn andouille spoonbread she made for this dinner.

The photos in this post are courtesy the Facebook pages of the chefs involved in the Dinner in the Dark night at the James Beard House. 

 

Fabulous Food Show: Cooking Competition, Culinary Gala and an Iron Chef One on One

The Fabulous Food Show is indeed that, a fabulous celebration of good food, celebrity chefs and innovative vendors.  It was an incredibly busy week for me, making good use of time and access to some big players.

fab food show chef michael symon

I got some one on one time with Cleveland’s own Iron Chef, and cast member of The Chew, Michael Symon.  We chatted about how the food show is evolving, his new cookbook (5 in 5 For Every Season) what Cleveland needs to do to continue its trajectory into the upper echelon of the food world, and spoke about the long-awaited Mabel’s, (a sore subject!) Symon’s East 4th St. barbecue joint.  He tells me it is about a year behind schedule and way over budget, but yet still on track to fill a void in the local food scene.  This will mark his 12th restaurant-he has 8 B Spot locations, Lola Bistro, Lolita, Roast (plus 2 Bar Symon locations)  The man is busy but still as gracious, and down to earth as you’d expect.

I was also an honorary table host at the Cleveland Culinary Awards Gala, which recognized industry leaders and icons.

Culinary Ambassador: Michael Symon

Restaurant Vangaurds: Parker Bosley from Fresh Fork Market, and Sokolowski’s University Inn

Beverage Trailblazer: Paulius Nasvytis of The Velvet Tango Room.

culinary awards menu

I was treated to a four course meal and the company of some of the most creative and delicious dinner companions I could dream up.

fab food show contestants

The “main event” of the weekend for me was a Media Cooking Competition on the main stage, pitting WDOK 102.1 FM personality, Jeremiah Widmer and Chef Matt Fish, of Melt Bar and Grilled against me and Chef Matt Mytro from Flour Restaurant.

fab food show cooking with matt mytro

We were given a surprise “main ingredient” to work with, salmon, plus access to anything in the main stage pantry and fridges.  Which, if I’m being honest, was pretty meager.  It was the last cooking event of the last day of the show.  The cupboards were awfully bare.

The pressure was on.  The judges were Gail Simmons of Bravo TV’s Top Chef, Food Author and Host, Mark Decarlo plus newly minted judges from the World Food Championships.

We had 30 minutes.  The instructions from my partner, “stay busy and entertain the crowd.”  I did my best to assist in our salmon poached in chili oil, with a butternut squash puree and creamy apple/celery slaw… including trying to distract our competitors, and bribing our judges with ice cream.

When time was up, we tasted everything we’d made (the most important key to good cooking according to Mytro) and presented it proudly to the judges.

In the end, team “Euctownninjas” (we’re both from Euclid) came up short.  But even as the loser, I still feel pretty good because I have to pay up on a bet I made with Jeremiah, and participate in their station’s annual charity radioathon, benefitting  UH’s Rainbow Babies and Childrens Hospital.

 FFS panel

To cap off a very busy and productive couple of days, I was invited to participate in a panel discussion about the Cleveland culinary scene.  I got to sit alongside Chefs Michael Symon, Chris Hodgson, Jason Roberts, Izzy Schachner and Rocco Whalen to talk about what the city is doing right, what challenges they’re facing as restaurateurs and what they’d like see next for the local food scene.

fab food show jen and jeremiah

After an eventful week filled with such incredible and talented people , I’m exhausted and hungry for more involvement in the local food scene and beyond.  Look out, world.

Forage with Strangers

I had the distinct honor of attending (in all honesty, crashing) a truly spectacular event, the inaugural “Forage with Strangers.”  It brought together influencers, connectors and innovators in Cleveland.  And we strangers bonded over a universal language: GOOD FOOD.

Let’s start with a little “behind the scenes” insight to how I came to be a part of this experience.  Over the course of the last year, I have been trying to immerse myself in the local culinary scene.  I’ve come to know some incredible people and eaten some spectacular food.  Social networking, no doubt, is a huge component of this.  So on Monday night, I started to see posts on Facebook and Twitter about this “Forage with Strangers” concept.  I was intrigued.  Being the intrepid reporter that I am, I started making some inquires.  And by mid afternoon, I was invited to join in.

I love people in the food world.  They just want everyone to have a good time and be well fed. Of course, it doesn’t hurt to have a microphone, or a a blog.  But I sincerely appreciated the willingness to include me in such a cool and intimate experience.

Here’s what the day was all about:  A creative thinker from The Adcom Group teamed up with Kalman & Pabst Photo Group to orchestrate a networking event connecting local food brand reps, with local farmers and producers.  The idea was to drum up business for everyone involved.  But for as long as I was around, no one mentioned dollars and cents.  Everyone was just talking about food and ideas.  So refreshing and so delicious.  Yet still so productive…and in the end, probably profitable.

The group started the event with a five course “pre-foraging” meal dreamed up by Dante Bocuzzi.  In my year as my station’s designated “food reporter” his name has come up more than anyone’s in the city as the guy you’ve got to work with, and whose food you have to eat.

forage with strangers van

The next morning, the group ventured out in a van to half a dozen locations to “forage” for ingredients that would be used for a catered feast that night.

forage with strangers bounty

Photos Courtesy Cristina Carosielli, Orlando Baking Co.

The 150 mile trek included Yellow House CheeseRittman OrchardsSpice AcresTrapp Family FarmOhio City Farm and Heinen’s.  The group gathered gorgeous fruits and vegetables picked at their peak, artisan cheeses and savory proteins.  In all, 40 bags were hauled back to the host site of the “Forage with Strangers” dinner.

forage with strangers happy hour

When I joined the party it was already time for happy hour.  Chef Bocuzzi and Chef Douglas Katz of Fire Food & Drink worked feverishly with a team of helpers to turn the day’s haul into tonight’s feast.

forage with strangers chefs working

Beer Master Sam McNulty of Bier MarktBar CentoMarket Garden Brewery and Nano Brew among the participants…as was Chef Adam Lambert, of The Black Pig and the upcoming Ohio City Provisions (a partnership with Fresh Fork Market).

forage with strangers table

The space was fantastic…full of natural light, props, and working kitchens for the commercial photographers at Kalman & Pabst to work their magic.

Forage with strangers cheese tray

We started with an impressive array of cheeses from Yellow House and Mackenzie Creamery and a charcuterie display to die for, courtesy of Chef Lambert.  I couldn’t stop myself from seconds and thirds of his chicken liver parfait, topped with Guernsey butter (from his own cows, and flavored with thyme and orange zest)

forage with strangers charcuterie

Wine was poured and conversation flowed among movers and shakers in the food world. I was eager to devour the details, and jealous that I missed all the foraging.

 forage with strangers diners

The inviting communal table set for 30 was soon filled with an incredible bounty.  Everything brought out family style, as you might imagine large farmers’ families do.  Even though the table stretched the length of the large space, there was barely enough room to set all the large platters full of farm fresh food.

tempura fried heirloom tomatoesforage with strangers walleye

Tempura fried heirloom tomatoes and Lake Erie Walleye with miso and radishes.

roaste beet-plum-goat cheese-salad  corn tomoato and cucumber salad

Plum and roasted beet salad with goat cheese.  Corn, cucumber and tomato salad.

Chef Doug Katzforage with strangers roasted chicken

Buttermilk fried chicken livers and Harissa roasted chickens by Chef Katz.  Plus hand made gnocchi ratatouille from the pasta master himself, Chef Dante.

Photo Courtesy Cristina Carosielli, Orlando Baking Co.

Photo Courtesy Cristina Carosielli, Orlando Baking Co.

We ate and talked and shared ideas, and ate and listened and shared seconds, and ate and laughed and shared inspirations.  The meal ended with everyone reflecting on their favorite part of the day.

forage with strangers dessert

There was dessert…oh yes, there was dessert.  Dante made an apple tarte tatin, and Doug crafted a couple of spectacular ice creams with fresh fruit toppings.

I left the dinner table buzzing with ideas and tingling with inspiration.  There are immensely talented people in my city who believe they can change their world and yours with food and shared experiences.  I want in.  How about you?