Cleveland's Finest Hors D'oeuvre Contest celebrates its 25th anniversary

Cleveland's Finest Hors D'oeuvre Contest celebrates its 25th anniversary on Apr. 11 at Progressive Field's Terrace Club.

This fantastic culinary competition, hosted by Star 102's Jen Tooey, Tim Richards and Desiray Cross, lets you choose the winner. Guests will have the opportunity sample hors d'oeuvres from 14 Cleveland chefs, then vote for their favorite dish.

This year's line-up of chefs and restaurants include: A Taste of Excellence (Chef Adam Quick), Berea Depot (Chef Scott Ita), Carrie Cerino's (Chef James Bartko), Cleveland Chop (Chef Dave Gutfranski), Corleone's Ristorante & Bar (Chef Marlon Mayorga), Hilton Garden Inn (Chef Joseph Novak), Mallorca (Chef Eleazar), Progressive Field/Delaware North Companies (Chef Todd Brazel), Punch Bowl Social (Chef Billy Crompton), Sodexo at University Hospitals (Chef John Selick), Tartine Bistro (Chef Michael Grieve), Tree House/Clifton Barn (Chef Genevieve Larson), The Woods (Chef to be announced) and Zack Bruell Events (Chef Al Ives).

The $80 admission includes two floors of fine wine selections from Amicone, Bacio Della Luna Rose, Clara C Pinot Grigio, Grand Louis Bordeaux Rose, In Domita Reserva Pinot Noir, Masso Antico Italian Zinfandel, Moletto Prosecco--Dolce Amore and Sobon Estates Old Vine Zinfandel. Beer samplings will be provided by Saucy Brew Works. There will be bakery selections from Cupcake Cravings (Chef Brenda Bals) and Simply Elegant Catering (Chef Stacey Stoudemire).

Entertainment will be provided by local singer/songwriter Shetler Jones and the Contemporary Youth Orchestra.

The event begins at 6 p.m. at the Progressive Field Terrace Club, 2401 Ontario St., Cleveland. Visit www.thewayside.org for ticket information. Proceeds benefit Our Lady of the Wayside, which provides residential, transportation and day program services for more than 950 children and adults with developmental disabilities.

Les Dames d’Escoffier Cleveland is hosting “SummerDine”

         Enjoy an excellent meal at one of the Cleveland Chapter of Les Dames d’Escoffier’s SummerDine fundraiser’s participating restaurants while helping to raise money for scholarships and other good works.

            The Cleveland chapter of Les Dames d’Escoffier, which represents women in the food-service industry, is hosting a citywide culinary celebration on Aug. 16.

            Les Dames “SummerDine” is actually one big dinner party. Fine Northeast Ohio restaurants have agreed to donate one table for two to 10 diners for dinner on the same night, 6 p.m., in a unique location in their establishment.  The evening’s menu will consist of four to five courses that reflect each establishment, paired with two glasses of wine, or two signature cocktails.  Participating restaurants are Fire Food and Drink, Paladar Latin Kitchen and Rum Bar, and Spice Kitchen and Bar.

            SummerDine supports an organization that includes Northeast Ohio’s top women in the culinary and hospitality industries: fine food and wine experts, and artists of the table; entrepreneurs; key influencers and journalists. With your help, these women will be able to continue funding their Green Table Initiatives grant programs, and to support other women in the culinary industry through scholarships.

            Past beneficiaries include: the “Take Charge and Learn Food” program at the Coit Road Farmers’ Market; the Case Western Reserve University farm; Veggie U; the Countryside Conservancy Farmers’ Market Jr. Chef Program; and the Tremont Urban Learning Garden.

            SummerDine tickets, priced at $75 each, are sold directly through the Les Dames d’Escoffier Cleveland website at www.cleveland.ldei.org, under events. Payment can be made on the site through PayPal. Les Dames is handling all reservations and payment confirmation.

            For additional information, contact Paula Hershman, owner of Storehouse Tea, at paula@storehousetea.com or 216-406-9139.

Margaritaville in the Flats is set to open on July 11

Jimmy Buffet's Margaritaville restaurant is set to open in Cleveland's Flats district on July 11.

The 498-seat restaurant and rooftop bar with 153 outside seats and 345 seats indoors will hold a soft opening on July 3. A grand opening ribbon-cutting ceremony and Margarita toast is slated for July 11 at 10 a.m.

"We are ecstatic to bring the rocking Margaritaville lifestyle to Cleveland," David Crabtree, president of International Meal Company U.S. said. "Margaritaville is all about treating yourself to great food and drinks while enjoying great music and escaping reality."

In addition to frozen boat drinks, house-made Margaritas and cold LandShark Lager, the Margaritaville menu includes Cheeseburger in Paradise, buttermilk fried chicken, LandShark battered fish and chips, Asian salad and Volcano nachos.

The ribbon-cutting ceremony will by hosted by Sirius XM's Radio Margaritaville DJ JD Spradin. Margaritaville and International Meal Company executives will participate in the ceremony, which is not open to the public. The restaurant and bar will open immediately after the ceremony. Soloist Island Troy will perform from noon to 4 p.m., followed by the Collage band from 5 p.m. to 9 p.m.

Margaritaville will be open from 11 a.m. to 12 a.m. on Sunday through Thursday, and 11 a.m. to 1 a.m. on Friday and Saturday.

Margaritaville Cleveland will be operated by IMCMV Holdings, Inc., a U.S. subsidiary of Brazilian listed company IMC Alimentacao S.A. International Meal Company owns and operates Jimmy Buffett's Margaritaville throughout the United States.

Ohio's Chef's Garden plays a part in Bocuse d'Or win

Team USA brought home their first ever gold medal at the 2017 Bocuse d"or competition in Lyon, France.

Culinary teams gathered from around the globe for the 30th anniversary of the cooking competition on Jan. 25. The USA team was led by Head Chef Matthew Peters and Commis Chef Harrison Turone, both from Thomas Keller's Per Se restaurant in New York City. Their winning dishes included their interpretation of chicken and crayfish plus, for the first time, a vegetal dish containing vegetables and fruits, legumes and grains. The Chef's Garden, a family farm in Huron, OH, provided the products for the team during their practice sessions and the competition in France. Team USA visited the farm during a fundraiser in July and hand-selected the products that were custom-grown for their plate designs.

"I'm not sure I can begin to express my pride of the extraordinarily talented and hardworking Team USA," Lee Jones of The Chef's Garden said. "They are an inspiration to all of us at The Chef's Garden and the Culinary Vegetable Institute, as well as to aspiring chefs and farmers everywhere, and we are honored o have played a supporting role in their journey. I also want to thank Chefs Thomas Keller, Daniel Boulud and Jerome Bocuse for their strong leadership and I hope everyone can fully appreciate the importance of this win, of the United States being recognized as the best in the world."

Every other year, 60 countries choose their best chefs to represent their teams. Twenty-four countries make the finals, where they cook for five hours and d35 minutes. Team USA has participated in Bocuse d"or since 1987. Prior to 2015, when they placed second, they had never placed  higher than sixth.

Iron Chef America judge Mario Rizzotti to emcee Pizza Pizzazz

Iron Chef America judge and Italian culinary expert Mario Rizzotti will emcee the annual Pizza Pizzazz competition at the Greater Columbus Convention Center on Jan. 29.
Stop by the competition to see Rizzotti in action and to watch as 40 competitors battle for the title of, "Best Pizza in the Midwest."
Rizzotti joins a growing list of talented chefs and personalities at the event, which is part of the Mid-America Restaurant Expo. Restaurateur and James Beard-nominated cookbook author Richard Blais is the keynote speaker on Jan. 29.
The Mid-America Restaurant Expo is 25 years in the making from the Ohio Restaurant Association (ORA) and will focus on the growing use of innovation and technology in the foodservice industry. It will feature innovations in labor-saving equipment, restaurant point of sale systems and leadership seminars that focus on current trends and the future of foodservice.
"Technology and consumer trends are changing rapidly," according to John Barker, ORA president. "Restaurant customers expect their favorite place to offer an app, deliver their food, provide healthy options and make more choices available. Our Expo will present outstanding technology and speakers to address these opportunities."
The Mid-America Restaurant Expo will feature multimedia demonstrations on five stage and head-to-head culinary competitions. There will be an after hours networking event, plus opportunities to make business connections on the exhibit floor, as well as a Tasting Pavilion that will showcase craft beers and local spirits.
Visit www.ohiorestaurant.org for more information.

"Guy's Grocery Games" is seeking Cleveland area chefs

The Food Network show "Guy's Grocery Games" is casting chefs from Northeast Ohio. Here are the details.

Our company is currently casting for Guy’s Grocery Games on Food Network and I am reaching out to you to let you know what we are searching for.  

Here is what we are searching for now:

Fun Rival Chefs (father/son/daughter, husband/wife, friend vs. friend, chef instructor vs student)

Chef Father/Son or especially Father/Daughter combos who love to cook (18+no HS students)

Twin Chefs 

SAVORY chocolate experts (sorry, no sweets)

Firefighters

ADDITIONALLY: 

*applicants must not have appeared on any other cooking competition shows

*no private chefs or caterers 

*If you have a twin chef- CALL NOW!!

*if applying for Father/Son or Daughter, child must be over 18 and NOT a culinary professional

*If applying for SAVORY CHOCOLATE, please no PASTRY CHEFS

 

Interested chefs can check out our show here:

 

LINK:  http://www.foodnetwork.com/shows/guys-grocery-games.html

 

About the show:

Guy Fieri sends four talented chefs running through the aisles in a high-stakes, high-skills, grocery store cooking competition. The chefs are hit by real-world challenges like finding workarounds when all the essential ingredients are suddenly "out-of-stock" or having to create a masterpiece when you can only cook with "5 items or less" or on a $10 budget. In the end, the food does the talking, as the last chef standing has the chance to make some serious dough!

 

Please have chefs contact me directly at 424-702-3861 or CLUTZ@LEG-CORP.COM if they are interested.

 

Thank you so much and I look forward to speaking with any restaurants who are interested! 

Cheers,

Chris 

Christopher Lutz |Casting Producer 

Guy’s Grocery Games | Levity Entertainment Group

direct:  424-702-3861| fax:  310-410-1543| main:  310-417-4800 

email:  clutz@leg-corp.com

Twitter: @Gameshowcasting

Facebook:  Game Show Casting

Kent State introduces first gluten-free dining hall

At the start of the 2016 academic year, Kent State University became the first university in the country to feature an entirely gluten-free dining hall on campus.

Kent State restructured Prentice Cafe after college administrators noticed that the number of students arriving on campus with gluten intolerance was rising each year.

An estimated 3 million Americans suffer from celiac disease, a genetic autoimmune disorder that affects the digestive process. When a person who has celiac disease consumes gluten, the individual's immune system attacks the small intestine and inhibits the body's ability to absorb important nutrients. Gluten is a protein found in wheat, rye and barley.

Kent State aims to make college life easier for student who need gluten-free foods. At Prentice Cafe, all menu items are gluten-free. Although many campuses offer gluten-free products and some even offer gluten-free stations in their dining halls, Kent State is the first campus to offer an entire dining hall that is certified gluten-free.

"Students' needs have always been our top priority," Rich Roldan, director of university dining services at Kent State said. "Students have enough to worry about. They should not have to worry about their food being safe to eat. It is important they can eat in a safe environment, which is why we decided to make Prentice Cafe a gluten-free dining location."

Prentice Cafe earned certification from the Gluten-Free Food Services Certification Program, a food safety program offered through the Gluten Intolerance Group. The Gluten Intolerance Group is a nonprofit organization dedicated to empowering the gluten-free community through consumer support, advocacy and education.

Anyone is welcome to dine at Prentice Cafe, which is open Monday through Thursday from 8 a.m. to 8 p.m. and on Fridays from 8 a.m. to 6 p.m. In addition to every item being gluten-free, the menu also features a variety of vegan and vegetarian dishes, as well as foods that support a healthy lifestyle. The cafe accepts meal plans, cash and credit cards.

Prentice Cafe opened on Aug. 29, the first day of the fall semester, A grand opening  celebration will be held on Sept. 7. The event will include opportunities to sample items, as well as educational displays and prizes. Visit www.kent.edu/dining for more information.