Runs with knives!
After flying directly from Cincinnati to Frankfurt overnight (with only a few uncomfortable hours for most of the team, and no sleep for other members), we were able to get (quickly!) through customs and security to retrieve our bags and pick up our rental car.…
Everything is done… We had a final fund raiser last night at Midwest Culinary Institute with “action stations†dotted around the Summit Dining Room. (The dish I prepared was a fork-tender tornedeau of beef on a crouton with a rich mushroom demi-glace and topped with…
Midwest Culinary Institute Culinary Olympic Team, 2008
Wines hosted by Joseph Carr of Carr Wines
First Course
Risotto ala Asperges Fromage
Joseph Carr Chardonnay, 2005
Second Course
Pan-seared Telecherry Crusted Scallops with Mussels Printaniere Style
Joseph Carr Sauvignon Blanc, 2005
Third Course
Tournedos Margherita
Joseph Carr Cabernet Sauvignon, 2005
Dessert
Mignardises and Friandises
Benjamin Port
On Wednesday, October 8, I found myself in Cleveland Ohio for a work-related event. Once that event was finished, the evening was my own, so I went to LOLA BISTRO, one of Iron Chef America Michael Symon’s places. Despite not being able to make a…
After the windstorms that ravaged Ohio a few weeks ago, it became apparent that it was time to replace the roof on our house. Calling around to various roofing companies, we were able to make appointments with some, told by others that they were entirely…
“Computers are incredibly fast, accurate, and stupid; humans are incredibly slow, inaccurate, and brilliant; together they are powerful beyond imagination.” — Albert Einstein
Team Manager Richard F. Potter, CEC, PCEC, CCA, AAC Executive Chef / Owner at Stringtown Bar & Grill, Florence, KY Competitors Alan J. Neace Sr., CEC, AAC Culinary Instructor at Midwest Culinary Institute, Cincinnati, OH Greg M. Skibinski, CEC Executive Chef at Western Hills…