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.

 

Veggie U: Teaching kids to grow, harvest and thrive on fresh veggies

How many times have you tried to talk a child into eating their veggies?  It’s a monumental task in some households.  Equally daunting is the fight against childhood obesity.  But the green-thumbed folks at Veggie U and their partner teachers are helping fight that battle…one vegetable at a time. 

Veggie U set up

I came into contact with the non-profit while attending a speaker I featured in a previous post (Robyn O’Brien).  I was immediately drawn to their display of seedlings and indoor grow lights.  When I started inquiring about who they are and what they do, I knew it was something worth sharing.

Veggie U tasting

The mission of Veggie U is to teach kids about where vegetables come from, and how they grow.  And the idea is if they understand it better and take pride in cultivating them, they are more likely to eat them.

veggie u feast day

It was started by a family of farmers in Milan, Ohio…the same people behind The Chef’s Garden which focuses their output on the need of chefs.  Several local chefs are also involved in supporting the program, as it educates the next generation of restaurant-goers about good food.

Veggie U lesson plan

The organization provides schools with everything they’ll need for an indoor garden.  They ship the seeds, soil, grow lights, root viewers…even composting worms (a big hit among the 3rd grade boys, I’m told).  They provide 25 one hour science-based lessons that can be taught during designated plant science or health class time.  The classroom eventually harvests 17 different vegetables, showcasing them in a “feast day.”

Veggie U studying

“I have always been interested in helping my students make better choices about food and daily exercise and this was the greatest gift to have a program that was designed to do just that. To top it off, it was already aligned with the Ohio Academic Content standards-Extended version (which are used for students with learning disabilities). This was such a bonus as an educator, to have a complete comprehensive curriculum that was already aligned with the standards and had all the materials that you needed to teach sensory friendly lessons of such an important nature,” said Kristin Dickerhoff, Intervention Specialist at Murray Ridge School.

veggie u teacher

Dickerhoff’s classroom has students with Autism, many who have severe sensory issues and avoid various food textures and smells.  Those kids often fixate on a narrow list of foods and therefore don’t get proper nutrition.

“Having the Veggie University curriculum and the opportunity to show children hands on how “Good Food” reaches their plates was such a blessing.  I was completely blown away at how these precious students who on a typical day would only choose to munch on crunchy chips or soft yogurt were trying raw veggies during the first week’s “veggie Testing” lesson,” said Dickerhoff.

Veggie U comparing soil

Now that Veggie U is part of their routine, Dickerhoff has launched “Healthy Snack Wednesday” in their Primary wing of 50 students.  Each week every student in the wing gets a healthy snack prepared by her class and delivered to each classroom.  Her special needs kids use this opportunity to practice communication skills during drop off.

“I can’t say enough about how much this curriculum has changed the lives of each and every one of my students and how it has evolved into so much more,” said Dickerhoff.

veggie u shipping

Shipping is their number one expense.  Kits are put together by volunteers, but they run $450 for new kits, $225 for refills or renewals.  They operate through grants, corporate sponsors, fundraisers and sponsorship.  Only 6% of schools fund their own programs.

The take-aways are real.  Veggie U reports a 30% improvement in willingness to eat veggies among their graduates.  Students develop writing skills as they journal the process.  Even vocabulary skill are incorporated. (Examples: hypothesis, variable, conclusion, germinate)

Veggie U watering

Veggie U is now in 36 states and 6,500 classrooms, with more than 164,000 graduates.  They have indoor gardens in every Cleveland Metropolitan School District elementary building, as well as Toledo, Akron and Canton schools.  They’re currently trying to grow their presence in Hawaii, where 85% of their food is imported, hoping to encourage future farmers.