Runs with knives!
This evening, I went directly down to Cincinnati State after my workday to assist Chef Grace Yek with a Team Building Cooking Class for 18 people. Chef Yek, Shannon, and I put all the mise en place together for four menu items: Edamame and Corn…
This evening, Wendy and I attended the first-ever Junior American Culinary Federation Dinner at Cincinnati State. A group of students in the Federation prepared a very nice meal — Roasted Butternut Squash Soup; Marinated Pear and Gorgonzola Salad with Caramelized Walnuts and Balsamic Vinaigrette;Â Turkey Roulade…
 
One Night, Twelve Kitchens
April 29, 6-9 pm
Midwest Culinary Institute at Cincinnati State CollegeÂ
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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.
I haven’t blogged about this because I’ve been too darned busy with it, but wanted to talk about the fact that I’ve been hired as an adjunct culinary instructor at the Midwest Culinary Institute (“MCI”) at Cincinnati State Technical and Community College. After shadowing for…
We’re heading toward the end of our BASIC COOKING 1 class at Cincinnati State Technical & Community College’s Midwest Culinary Institute… We just finished the 1st night of the 8th week (out of 9 weeks), which means we’ve got three more class meetings ahead of…
On February 13, 2008, we attended another Wine Dinner at the Midwest Culinary Institute, this time cooked by Chef Rick Potter, C.E.C. who is a faculty member at the college. Wines by Jamie Stewart, Master Sommelier, from Foster’s Group. Here’s the menu Rick prepared, and…