Tuesday, May 13, 2008
if there is such a thing as a foodie heaven i was in it at last nights FLAVORS of northeast ohio event sponsored by the american liver foundation ohio chapter.
talk about exclusivity. each of the 19 participating chefs were assigned to a table of 10 where they presented a six course meal of their choice right in front of the diners table. the event was held at the intercontinental hotel ballroom right next to oprah, yes that oprah, who was doing a speaking series right next door. no sighting though, le sigh.
anyways on the event. i was lucky enough to be given access to the vip pre-party sponsored by bacardi with food from paladar latin kitchen, where i drank quite a few peach mojitos, very tasty.
i sampled a lobster latte from crop bistro, this avacado ceviche in an ice cream cone contraption with POP ROCKS on top from chef's for hire, and a bloody mary mix filled syringe with shrimp from DANTE.
i also got to hangout with my blogger friend amelia (see picture!) from chef's widow and her oh so talented husband chef jonathan sawyer from bar cento and the soon to open greenhouse tavern.
the ballroom was immaculate. with each participating chef decorating their own table. my favorite table was chef doug katz's table from fire food and drink. he even brought in his own chairs and the centerpiece lit up!
my group sat at zach bruell's parallax table. if you read this blog at all you know my friends and i are huge fans. and chef bruell didn't disappoint when it came to the food and flavors. if anything though i wish he would have interacted more with the table like the other chefs seemed to be doing.
i was slow to taking pictures of the courses and by the time i was on my third glass of champagne i was like crap i haven't taken pictures of the plates! oh well, i'll just let you know that my favorite course was this phyllo dough crusted walleye with fennel confit and this creamy buttery delicious sauce that went straight to my thighs. oh wait, or was it the potato pancake with a berre blanc sauce and smoked salmon? maybe the grilled cheese served as an amous bouche? yeah, everything was awesome who am i kidding.
after the walleye course we had an amazing surf and turf sushi with lobster and beef tenderloin. um... yum! i DID take a picture of that.
after four different varieties of wine and champagne my favorite by far was the pinot blanc, first time i have ever had it. considering what a pinot noir fan i am one would think it would be a staple for me, well now it is!
from start to finish this event was amazing (minus the really overwhelming auctioneer), and hopefully i will be able to attend FLAVORS again next year and you should too!
although next year i will start fasting two days prior not just one day. seriously, i'm still stuffed. good times!