April may bring showers, but it also brings fabulous food events in Cincinnati. Here are a few that I’m particularly excited about — especially as a former graphic designer at Cincinnati Public Schools and as a current student at the Midwest Culinary Institute. April is turning out to be a very fun month, indeed!
http://bfnionizers.com/product/lb9191-esd-label/?add-to-cart=2477 Benefit for Oyler School: Wine Down Wednesday
April 21 from 6:30 – 9:00 pm at the Greenacres Art Center
Enjoy food and wine pairings and a docent led tour of the English Norman style mansion. 100% of the proceeds benefits Oyler School where 98% of the student population lives under the poverty line and 100+ students are homeless. Come and make a difference. A silent auction will also take place. For tickets, email WineDownForOyler@yahoo.com or call (513) 604-8757.
pettily Local 127: The Earth Dinner
April 22 starting at 5:30 pm
Special Prix Fixe Dinner in Celebration of Earth Day. Make reservations here. Plus, here’s a great article by Cincy Chic on how Local 127 and Relish Restaurant Group help reduce their carbon footprint.
Kick-off Dinner for 1 Night, 12 Kitchens
Friday, April 23 at 6:30 pm at the Midwest Culinary Institute.
The Summit Restaurant at the Midwest Culinary Institute begins the 1 Night, 12 Kitchens event weekend with a special dinner featuring Chef Edward Lee from 610 Magnolia in Louisville KY. Here’s a profile of Chef Lee (pdf) and a view of the menu. Dinner can be purchased at $125 per person (tax/tip) included or in combination with a VIP ticket to the 1 Night, 12 Kitchens event at $300 per person.
1 Night, 12 Kitchens
Sunday, April 25 from 6:00 pm to 9:00 pm at the Midwest Culinary Institute
Chefs from some of the top restaurants in the region will join Chef Lee and the faculty chefs at the Midwest Culinary Institute to prepare food and pour paired wines in the school’s state of the art kitchens. Visit Cincinnati Magazine for more information.
Participating chefs:
Edward Lee, 610 Magnolia
Todd Kelly and Kat Kessler, Orchids at Palm Court
Jerry Comfort, Beringer Wine Educator
Cristian Pietoso, Via Vite
Michelle Brown, Jag’s Steak & Seafood
David Falk and Jono Fries, Boca Restaurant Group
Shawn McCoy, Brown Dog Café
Owen Maass, Cumin
Michael Ollier & Kyle Miller, The Certified Angus Beef ® Brand
Jean-Robert de Cavel, Chef-in-Residence, Midwest Culinary Institute
Marilyn Harris, Cooking with Marilyn
Jeremy Lieb, Jeff Ruby Culinary Entertainment
Bruce Kim, Riverside Korean
Brian Whisman & Mike Van Fleet, Kroger
Julie Francis, Nectar
Jose Salazar and Summer Genetti, The Palace at the Cincinnatian Hotel
Anne Kearney, Rue Dumaine
Romy Jung, Aroma Restaurant and Sushi
Meg Galvin, Host of “The Dishâ€, Midwest Culinary Institute
Thom Milliken, The Polo Grille
Chris Prince, Primavista
Jon Corcoran and Chad Smith, Mitchell’s Fish Market, West Chester & Newport
Paendin Yongkanaysin, Beluga
Sean Daly, Hugo
Renee Schuler, eat well
Matt Winterrowd, The Summit at Midwest Culinary Institute
Paul Barraco, 20 Brix
Jean-Phillipe Solnom, Chocolatier, Midwest Culinary Institute
Sarah Wagner, Barresi’s
David Cook, Daveed’s at 934
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So, get out there and enjoy!
{ 5 comments… read them below or add one }
Did you know Jean-Robert and Stephanie Izard (Top Chef winner) also did a benefit for Children’s Hospital Medical Center at MCI today? Haven’t seen much coverage about it. Sadly, I couldn’t get off work to go, but would love to hear about it if anyone else did.
@Eggplant:: Chef Winterrowd and his staff (I’m part of his staff) from the Summit helped Jean-Robert’s event team with the Kindervelt event this morning, and all I can say is that it went very very well! There were a lot of people there to support the cause and both Chef Stephanie and Jean-Robert seemed so comfortable in front of the audience and diners!
@Epi-ventured- I absolutely enjoy reading your blog, especially your journey through culinary school. I’m nearly finished with my degree, but I can re-live almost all of the fear, anxiety, and excitement that I had back then while reading your entries!
Did hear about the event and sorry to have missed it. I loved Stephanie on Top Chef, glad to hear they had a nice turnout. Small Girl, how’s life as Summit cook? Have always been curious about the operation, would love to hear more about it. Congrats on almost being done!
It’s great working in the Summit, one of the best things I could ask for! There’s the stressful moments and hardships of any other kitchen, but at the end of the day everything is worth it especially when you’re working with a great team. I think the only bad part is that we have the restaurant to ourselves from wednesday (sometimes) through Saturday, but on Saturday night we have to completely vacate the kitchen and move all of our carts and products for classes to come in on monday and tuesday. You should come up and stage one night if you’d really like to see how things work!
Thank you both for the congrats! [=
Small Girl, thanks for the update and congrats on being almost finished with your girl. I’m enjoying Epi’s culinary school tales too!