This past Monday I had the pleasure of attending March's Dinner in the Dark at Bistro on Lincoln Park which is a unique monthly dining experience where you are "in the dark" of what you will be eating as well as who will be cooking it for you.
Dinner in the Dark is the brainchild of Chefs Jeff Jarret, Brian Okin and Ellis Cooley who pride themselves on bringing together Cleveland's Chefs and food lovers for a six course meal while having all proceeds of the event donated to charity unlike other monthly dinners out there.... Monday's event benefited the Tremont Farmer's Market and the Urban Community Schools.
We had a great group of people at the dinner and one of the chefs jokingly called us the "power table" as our table included myself, lzone, Kelly and Jose, joeG, Michelle from Cleveland Foodie and Kathy from Crain's.
Between the company, wine and amazing food it was such an enjoyable evening for all and I'm already thinking about next month's event.
Let's talk about the food though....
1st course was from Chef Mike Nowak from Bar Cento who created a wild mushroom voulevant with fennel puree and parsley
2nd course came from Chefs Jeremy Esterly and Mike Schoen from The Plucky Cluck Restoration Society who created a dish I'm already craving again in a pickle brined fried quail with fingerling potato salad and a bread and butter pickled tomato.
3rd course came from Chef Ellis Cooley of AMP 150 who called his dish anarchy because let's be honest, look at it! There were so many well placed and paired flavors I couldn't even write them all down while he was describing them because I was too busy enjoying them.
4th course came from Chef Pete Joyce of Bistro on Lincoln Park who created poached salmon with white asparagus, onion, and caramelized grapefruit with black pepper and white chocolate
5th course came from Chef Aaron Guzik from L'Albatros Brasserie + Bar who created a gorgeous beef brisket with kale, beets and celery polenta
Did you know that beef brisket is the new short rib and kale is the new spinach? Take note America.
6th course came from Chef Heather Haviland from Lucky's Cafe who created a toasted cashew and chocolate butter creme layered between sweet crepes cake - amazing
I think I'm still stuffed.
Such a wonderful meal from such talented chefs. For more information on upcoming Dinner in the Dark events follow them on facebook.
Well have a wonderful weekend everyone and don't get into too much trouble!