One Night, Twelve Kitchens 2007

 
One Night, Twelve Kitchens
April 29, 6-9 pm
Midwest Culinary Institute at Cincinnati State College 

 

Top regional chefs showcase the eleven state-of-the-art kitchens at Midwest Culinary Institute to benefit the Cincinnati State College Foundation culinary scholarships.

I have participated in this event for the last few years and was very happy to work it again this year. I was assigned to Chef Neace, representing the Summit Room, the restaurant at Cincinnati State. The event was very well attended — I would estimate more than 400 guests.

We prepared a smoked duck breast salad with cherry caponate quinoia, microgreen salad with peach vinagrette, and a drizzle of poppyseed yogurt dressing alongside. We sliced the duck breast thin and put it in a ring mold (okay, PVC pipes), pressed in a bit of the quinoia, then topped with the dressed microgreens. It was a very nice looking dish and our guests enjoyed it very much. We ‘sold out’ fairly early, so I was able to get cleaned up and walk around to see what was going on at the other tables.