Chance to Win $2000 in Gift Cards

I was lucky enough to win a pair of tickets to the 2009 Food and Wine Celebration (a benefit for Veggie U at the Culinary Vegetable Institute).  You can read about my experience here and here.  I saw how incredible the facilities are and learned about some of the programs while I was there.  A local foodie is asking for our help to save the Veggie U program in schools in the Cleveland area.  Not only will your donation go to an excellent cause, but you'll be entered for a chance to win almost $2000 worth of gift cards for every $5 you donate.  See below for all the details.  To be entered into the drawing, you only have until February 13 to donate.  Please call (419) 499-7500 (don't forget to mention Cleveland Foodie to be entered into the drawing) to donate, and thank you in advance for your help.

The following text is taken directly from Michelle's post at Cleveland Foodie:

Do good. Eat good.

After writing this blog for nearly four years, I think I can safely make some assumptions about you, my readers. Assumption one: you like food. Two: you like food prepared by one of our many talented chefs. Three: You’re pro Cleveland and will always support local when able. Four: You care about this community and supporting others when in need. Five: You have $5.

(and I’m willing to bet you’d happily exchange that $5 for free dinner out the rest of the year.)

After meeting Farmer Lee Jones, I learned about the Veggie U initiative, a national program that promotes the well-being of children through a healthy lifestyle with a focus on making wise food choices, combating adolescent and juvenile disease, and attaining an understanding of sustainable agriculture. The program is embraced and loved by teachers and students alike. Locally, 150 schools in the Cleveland Metro School District have been using the 4th grade Veggie U science program. Unfortunately, they don’t have any funding to continue as $200 per classroom is needed to fund the kits.

On the way home from that initial meeting and fabulous dinner, we had an idea to try to help these students and teachers. Would you be willing to donate a minimum of $5 to help this cause? That’s your morning Starbucks. If we all help and spread the word, we have an opportunity to make a difference here. And if you’ve watched the news lately, you know Cleveland students can use a little bit of good news.

If you donate $5 to Veggie U, you will automatically be entered to win more than $1,900 worth of gift cards to all your favorite eateries and shops. Want to increase your odds? Donate $10, $25, $50 or more (I promise you won’t miss $25). For every $5 you donate, you will earn another entry into the drawing. The more you donate, the greater your chance of winning. You have until February 13 to donate and be entered. It’s easy – just call 419.499.7500; you must reference Cleveland Foodie (a winner will be picked using random.org). 

As soon as we worked out all the details with Veggie U, I reached out to the chefs and owners to share the idea and ask for support. Almost immediately I started to hear back. The backing of our food community and willingness to work together to help all sorts of causes beyond this is inspiring, admirable and personally greatly appreciated by myself. Thank you to everyone for your generosity and willingness to pitch in.

One incredibly lucky diner will spend the year eating and drinking their way throughout Cleveland: 

Western Reserve Wine / $50 gift card

Tartine / $50 gift card

Momocho / $50 gift card (Eric Williams also generously donated an additional $200 to fund one classroom)

Lola / $50 gift card

The Greenhouse Tavern / $50 gift card

Heinen’s / $100 gift card

Blue Canyon / $50 gift card

The Flying Fig / $100 gift card

Fire / $50 gift card

Erie Island Coffee / $50 gift card

Fahrenheit / $50 gift card

Miles Farmers Market / $50 gift card

Jekyll’s Kitchen / $50 gift card

Moxie / $200 gift card!!

Touch Supper Club / $50 gift card

Parallax / $50 gift card

L’Albatros / $50 gift card

Chinato / $50 gift card

Crop Bistro / $50 gift card

North End / $50 gift card

Hyde Park / $50 gift card

AMP 150 / $100 gift card

Muse (The Ritz-Carlton) / Farmer’s Market dinner for two

The Chocolate Bar / $50 gift card

Michaelangelo’s / $50 gift card

John Q’s Steakhouse / $50 gift card

Melange / $50 gift card

Bistro on Lincoln Park / $50 gift card 

And to top it all off, the winner will receive one ticket to their choice of upcoming dinners at The Culinary Vegetable Institute (you’re in for a real treat here) and The Chefs Garden will send you one of their e-commerce family boxes.

To kick it off, Jamie and I will donate $100 (we will not be counted for the drawing). Would you also consider making a pledge? I know times are tough for many, and if you can’t, it’s completely understandable. But if you’re able to give something back and if you’re a follower of this blog I can only assume it’s a greater cause that matters to you, please call. Let’s follow the lead of our chefs and local owners and show what the Cleveland food community can accomplish when we work together.

Thank You.

Update: Just learned that The Culinary Vegetable Institute will give a copy of the 2009 official cookbook of the Food & Wine Celebration to the first 40 people that donate $50 or more.

Veggie U Benefit Part 2: The Food

As promised, this is everything we ate, in the order we ate it. I didn't get pictures of the wine, iced tea, chocolates, bread and goat cheese that we tried. I apologize for any bad pictures, I only took one picture of each thing because it was difficult to get any. There were tons of people, it was very congested in the food tent. There was hardly room to walk around, let alone stop and take a picture of our food.

The Rare Tea Cellar had Mint Tea and a Berry Mint Tea that were both very refreshing.

I'm pretty sure we tried wines from each of the vintners represented.

The artisan bread was from Tribeca Oven. We sampled the French Baguette and the Multigrain Loaf. I love good bread!

The goat cheese we sampled was from Mackenzie's Creamery. We've actually purchased a lot of the different flavors of this goat cheese at the Farmer's Markets and at various grocery stores.

We also tried these amazing artisan chocolates from Pomona Chocolates: Lavendar and Vanilla Bean Bon Bon, Gingerbread Caramel, Milk Chocolate Mendiant, and a chocolate with balsamic vinegar and basil in it. Not your average chocolates, but they tasted amazing.

Chef Phillip Foss: Lockwood at Palmer House Hilton in Chicago, IL
Deconstructed Buffalo Wing

Chef Shawn Brozie: Wyndham Cleveland at Playhouse Square, Cleveland, OH
Seared Tuna with Watermelon Gazpacho
The watermelon gazpacho was really interesting because it tasted like an pureed watermelon at first, but it had a surprising spicy kick once you swallowed.


MISSING:
Chef Anna Kim: San Souci Restaurant at the Renaissance Hotel, Cleveland, OH
Sweet Corn Gazpacho and Gazborsht Ying Yang, served with Cucamelon and Sun Gold Tomato Brochette, Micro Basil Garnish, Crispy Chickpea Cake, Sweet Tomato and Popcorn Shoot Salad with Truffle Oil
The Sweet Corn Gazpacho was absolutely delicious! Too bad no picture because this was one of my favs of the day. This was my first experience with a Cucamelon, and it was a cute, yet odd little veggie. It looked like a grape-sized watermelon, and had this sort of sour crunch to it.

Chef Bob Buehner: Stages at the Cleveland Play House, Cleveland, Ohio
Pulled Pork with Chilled Ohio Corn Soup and Truffle
I was really digging the corn soups that were offered because this was another favorite, and the pulled pork was excellent.

Chef Jonathon Sawyer: The Greenhouse Tavern, Cleveland, Ohio
Chevre Salad with Ohio Goat Confit, Herb Salad and Sheep’s Milk Cheese
I wish I had gotten a better picture (or at the very least a pic before I started eating). This one of my favorites of the night, so I’m very excited that it’s on the menu at The Greenhouse Tavern. We haven’t tried this restaurant yet, but it’s the first one on the list for the next time we eat downtown. I’m really excited to go there, so I’m thinking this is the place for our anniversary in October.

Chef Jeff Fisher: Touch Supper Club, Cleveland, Ohio
Rack of Lamb with Heirloom Tomato Feta Compote, Purple Cauliflower Puree, St Germaine Cored Salmon, Cornucopia, Savory Curd, Creme Fraiche and Maui Onio
I was starting to get worried that maybe I didn’t like lamb because the past couple times I had tried it, I wasn’t really a fan, but this was really good. This is what lamb should taste like!

Chef Jeff Fisher: Touch Supper Club, Cleveland, Ohio
St Germaine Cored Salmon, Cornucopia, Savory Curd, Creme Fraiche and Maui Onio 

Chef Ann Blackwood: Kalahari Resorts in Sandusky, Ohio
I didn't get individual pictures, but here is a bad attempt to show all of their offerings (they had five different desserts). We tried Pea Tendril Mousse Pavlova with White Marshmallow Flowers and Dragon Blood Cover, and the Rosemary Pound Cake Peach Compote with Purple Johnny Jump-Ups and Fresh Rosemary Sprigs. I'd never had Pavlova before, but I've seen recipes that I just might look up again because it's a very different and interesting dessert. 

Chef Jonathan Bennett: Moxie, Beachwood, Ohio
Diver Scallops, Favas, Bronze Fennel, Micro Lemon Balm and House Made Fromage Blanc 

Chef Michael Martir: Harvest Restaurant, Cape Cod, Massachusetts
Lemon Cucumber White Bean Salad over Crostini with Chilled Tomato Gazpacho
I was really surprised at how good this was! So simple, yet so delicious. Of all the fancy, gourmet food we ate all day, I never would have guessed this simpleton would be one of our favorites! 

Chef Andy Dombrowski: L’Albatros Brasserie, Cleveland, Ohio
L’Albatros Summer Vegetable Cassoulet
Ah yes, cassoulet, classic French comfort food. This was excellent and I really look forward to a trip to L’Albatros as I’ve heard very good things about it. 

Chef Erica Wides: Institute of Culinary Education, New York City, New York
Pastrami-Cured Duck with Rye Bread Pudding, Purple Kohlrabi and Easter Egg Radish Slaw, Pickled Heirloom Carrots and Micro Caraway
The duck was great, the rye bread pudding was . . . interesting (my first savory bread pudding), but the pickled carrots were so surprising. I really enjoyed them. 

Jeni Britton Bauer: Jeni’s Splendid Ice Creams, Columbus, Ohio
Top Flavors: Salty Caramel and Chocolate
Bottom Flavors: Sweet Corn & Black Raspberry Ice Cream and Raspberry Ice Cream with Raspberry Bits
Jeni's is awesome! I first tried them when we visited Columbus in March. I've been obsessed ever since. Every time I go to Columbus it's a requirement to stop there, and a few months ago Miles Market in Solon started selling pints of their creative funky flavors. 

Sadly, it's been too long and I can't remember what this is, and I dont' see anything in my program that sounds like what this looks like. I think the "sauce" is something with rhubarb.

Chef Marlin Kaplan: LUXE Kitchen and Lounge, Cleveland, Ohio
Seared Duck Breast with Sweet Corn Pudding, Peach Habanero Sauce and Lavender Blueberry Lemonade

Chef Erika Dupree Davis: Ponte Vedra Inn & Club and Ponte Vedra Beach, Florida
Sour Cream Lemon Pound Cake with Blueberry Compote and Thyme Sorbet
I think this was my favorite (non-Jeni's) dessert. The pound cake was moist and flavorful and the Thyme Sorbet was refreshing and surprising. 

Chef Craig Deihl: Cypress, Charleston, South Carolina
Heirloom Tomato Salad 

Chef Dean Holliday: Bon Appetit at Oberlin College, Oberlin, Ohio
Tuna Carpaccio with Bee and Watermelon Radish Slaw

Chef Leo Bushey III: The Hartford Club, Hartford, Connecticut

Seared Maple Leaf Duck Breast, Cream Leeks and Beetiful Blend

Benefit for Veggie U

It’s been a while since my last post! Even though I’m using this space to help me document things, I do feel kind of bad/guilty, when I’m not posting very often. Eventually I’d like to get on some kind of schedule, but I don’t have the time these days. It's been ridiculously crazy at work (lots of deadlines and overtime). Once dinner and dishes are done I'm too tired to do anything. Plus Kevin hogs the laptop most of the time with all his programming, maybe it’s time to think about getting a second computer? hehe. I've got a backlog of recipes to share, so hopefully I'll catch up soon. No recipe today, but I wanted to share our experience at Veggie U's Food and Wine Celebration. My intention was to get this up right after we went (July 18), but I didn't. Better late than never, I guess.

This summer I've been seeing a lot of food-related benefits being publicized on the interwebs. I keep thinking to myself, I wish I could afford to support all of these causes and attend the foodie benefits I keep hearing about. The very next day (the next day!!) after I started thinking this, I won a pair of tickets to the Veggie U benefit. Heidi Robb was giving away her pair of tickets because she was unable to attend, and 78 people commented on her post to try to win. When she told me I won, I could not believe it! I knew this would be one of the highlights of the summer, and it was. Thank you Heidi!!

Kevin and I had a great time sampling all of the fabulous food and wine! My next post will be pictures of all the spectacular food we ate.

Brief Summary:

- The Culinary Vegetable Institute is in Milan, Ohio (near Sandusky), so we had about a 1.5 hour drive. We almost ran out of gas on the Turnpike in the middle of nowhere. The closest gas station wasn't until our exit. It turned out to be the only gas station in the area at all, and we barely made it.


- I met Chef's Widow and her Chef (Jonathan Sawyer) They recently opened The Greenhouse Tavern. It's the first certified green restaurant in Ohio, and Bon Appétit magazine just named it as one of their Top Ten Best New Restaurants in the US. I've been following Chef's Widow for awhile now, and it was great to finally meet her. Every time an opportunity arose to meet her (her Kurt Vonnegut Book Club, and various gatherings), I was unable to go. She's awesome and I look forward to seeing her again.


- I met Michael Ruhlman. Okay, this is funny. I saw him 3 times before I had the balls to talk to him. I was too nervous. First, I saw him in line near us, but I couldn't handle it, so we moved. Second time, we were walking toward the building and he was walking away from the building (towards us), I started to veer toward him this time, but chickened out. The third time I saw him he was talking to a group of people or rather they were talking to him. I probably would have chickened out again, but I had a plan. I figured he probably knew Heidi Robb so I was going to name-drop. Afterall, she did test recipes for his and Michael Symon’s book Symon Says…Live To Cook (coming out this fall). I waited nearby, and spoke with him for a few minutes. I told him how I was a fan, and how great the benefit was and that I was lucky enough to win Heidi’s tickets. I also mentioned that I was reading Making of a Chef (it's true, I was). I actually want to read all of the books in Michael's "Chef" series. I’m attempting to read a lot of non-fiction about being in the food business as way to convince myself that I don’t really want to do that someday.


- We toured through parts of the main building and took some pictures from the top floor which was a small room with a bunch of reclining chairs with massaging pads.

-Sadly, we forgot to take a tour of the Chef's Garden. The last tour was at the same time as the Star Chef Cooking Cook Off, and we got distracted by the Iron Chef style competition (squash blossom was the secret ingredient).





- The food and wine was amazing! More on that later.


- At the end of the night, we helped ourselves to some flowers from the huge flower garden out by the entrance at the road. They survived the trip home, and even lasted for about a week!