Runs with knives!
One of the most important, in my opinion, events in Cincinnati is happening this week – 7 DAYS FOR SIDS. 7 DAYS FOR SIDS was launched after the tragic loss of Tatiana de Cavel to SIDS in 2002. The program, which is the largest fundraiser…
On June 24, 2008, version 2.1 of the hydrocolloid recipe collection edited by Martin Lersch was released. This excellent collection is a useful (and free!) resource for those of us interested in molecular gastronomy. See below for download links for the PDF of the current…
Wednesday, July 16 2008 was a Wine Dinner event at the Midwest Culinary Institute at Cincinnati State Technical and Community College. It was hosted by Chef Matt Winterrowd and the cooking staff of The Summit restaurant, and they did a great job.
First Course
Scallops with gnocchi and fava beans served with Basa Blanco Rueda 2007
Second Course
Soft shell crab with black beans, avocado, lime and chilies with Vega Sindoa Chardonnay 2006
Third Course
Roasted Pork with tomatillo, jicama and plaintain with Tres Picos Garnacha 2006
Fourth Course
Grilled Wagyu Hanger Steak with Porcini, Polenta and Pecorino and kale with Bodegas Volver Tempranillo 2005 and Altos De Luzon 2004
Fifth Course
Cheese Tray of LaSerena, raw sheep, Spain
Drunken Goat, Spain
Mrs. Quickes Cheddar, England
Bleu d/Auvergne, France
and white chocolate truffle with Jorge Ordonez Especial Muscat 2005
Finally, after dealing with the crappy, original glass-top electric range in our house for as long as possible, I’ve had enough. Generally, modern glass-top electric ranges run the spectrum from crappy to very good. This old battlehorse was probably the very first one ever built,…
“It was a nice party. Nobody cried. Nobody threw up.” — James Beard An interesting review of a party! Apparently, this was one of Beard’s standard reviews of parties, and was quoted by M.F.K. Fisher as a measure of success in her newly-discovered TABLE BOOK,…
I’ve been invited to participate in the International Culinary Olympics (http://www.culinary-olympics.com) as part of a 5-man team called the 2008 Midwest Culinary Institute Olympic Team (http://www.culinarymasters.org). We are one of 8-12 regional teams from the United States attending the world-wide competition.
We’re traveling to Erfurt, Germany for the competition. Our trip will be October 16-25, 2008. In addition to loads of culinary equipment, we’re taking a slew of computers and cameras. I will blog the events each day, data access permitting. Articles will appear in this category. If you’d like to subscribe to this category in your RSS feed reader and keep track of our journey, add this URL: https://drewvogel.com/category/drewvogelcom/articles/2008-culinary-olympics/feed
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…