SAVE THE DATE
JULY 21, 2007
5 p.m.- 9 p.m. |
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Special Guest Chef
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Paula Deen
Celebrity Chef
Author of
Paula Deen - A Memoir
It Ain't All About the Cookin'
&
Paula Deen Celebrates
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Chef Walter S. Scheib III
Former Executive Chef at the White House under the Clinton & Bush Administration
Author of
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Lucinda Scala Quinn
Editorial Director of
Martha Stewart Living magazine,
Host of
Everyday Food Show on PBS
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Chef Jeff Henderson
Award Winning Chef,
Public Speaker &
Author of the book
Cooked: From the Streets to the Stove, From Cocaine to Foie Gras
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Star Chef Cook-Off Chefs
Participating Chefs
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Chef Bob Waggoner
Charleston Grill
Charleston, South Carolina
Menu
Zucchini Blossoms Stuffed with Wild American Shrimp Mousse in a Currant Tomato, Opal Basil, Caper Sauce
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Michael Formichella CMC
Smithfield Innovation Group
Chicago, Illinois
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Chef Scott Crawford
The Georgian Room, Sea Island
Sea Island , Georgia
Menu
Georgia Stone Crab, Heirloom Melon, Vanilla, Mint
Pickled Butter Bean Salad, Sweet Corn Sorbet, Arugula
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Chef Dale Hawkins
Stonewall Resort
Roanoke, West Virginia
Menu
Chilled Red Bell Pepper Soup,
Sambucca Creme Fraiche, Micro Fennel
Savory Tomato and Artichoke
Cheesecake with Capanota
Micro Opal Basil
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Chef Spencer Budros
Chef John J. Begalla III
Pistachio
Columbus, Ohio
Menu
Lemon Balm Pate de Fruit
Lavender Honey Huckle Berry Almond Financier
Pistachio Thai Basil Macaroon with Strawberry Jam
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Chef Patrick McElroy
Hyatt Regency St. Louis
St. Louis, Missouri
Menu
Seared Black Bass on Olive Oil Poached Mashed Potatoes, Warm Green Grape and Marcona Almond Gazpacho
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Chef Jonathan Bennett
Moxie
Beachwood, Ohio
Menu
Joue de Porc, "Creamed Corn" - Grated Corn & Falls Mills Grits, Morel Jus, Corn Shoots
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Chef Kenny Gilbert
The Ritz-Carlton Golf Club & Spa, Jupiter
Jupiter, Florida
Menu
Heirloom Potato Salad with Summer Truffles and Potato Foam and Microcress
English Pea Pot de Crème with Smoke Trout Curry Salad and Paprika Infusion
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Chef Steve Green
Devereaux
Greenville, South Carolina
Menu
Heirloom Tomato Gazpacho, with Cumin Scented Lump Crab, Lemon Oil, Micro Celery
Sashimi of Hawaiian Tuna, with Pineapple Carpaccio, Yuzu-Miromi, Vanilla White Soy Emulsion
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Chef Ann Blackwood
Casually Elegant
Norwalk, Ohio
Menu
Parisian "Hot" Chocolate with Homemade Demi-sized Green Apple Infused Marshmallows
Blueberry Mousseline Tartlets with Fresh Cream and Micro Lime Basil
Ginger Chocolate Filled baby Cocoanuts with Jasmine Blooms
Potted Crystallized Citrus Marigolds
Chili Chocolate Ganache Stuffed Yellow Teardrop Tomatoes with Micro Cilantro
Fresh Assorted Berry Compote with Lavender Creme Anglaise and Snap Dragons
Philo Wrapped Grilled Almond Stuffed Peach Quarters on Sugar Cane Skewers
Poached Tomato Crowns with Micro Celery Mousse Topped with Bittersweet Chocolate
Fennel Mousse Stuffed Jumbo Washington bing Cherries on Semi Sweet Chocolate
Red & White Raspberry Bites
Fruit "Salsa" Filled with Guacamole Cup with Passion Fruit Glaze, Lemon Grass
Petite Pear & Fig Trifle with Sugared Cashew Caramel Sauce & Fresh Cream
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Chef Anne Hart
Provence Market
Bridgeport, West Virginia
Menu
Aperitif of Root Beer Leaf Julep
"Fish & Chips"
Petite Rouge, Blanc & Bleu Pommes Frites with Sauces of White Truffle Honey Bleu Cheese, Wasabi Caper Goddess, & Dijon Mustard Mango Accompanied by Selection of Fleur de Sel, Smoked Black & Hawaiian Pink Sea Salt
Avocado Oil Poached West Virginia Artic Char Champagne Slaw of Fennel, Roasted Baby Vegetables
Provence Market's Signature Lettuce Soup
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Chef Shawn Brozic
Wyndham Playhouse Square Cleveland
Cleveland, Ohio
Menu
Braised Beef Short Rib, Peachy Carrots, Playhouse Biscuits
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Chef Zane Holmquist
Stein Eriksen
Park City , Utah
Menu
Black Canyon Ranch Elk Tartare in a Winter Density Leaf, Grilled Summer Squash, Heirloom Tomato Salsa
Coffee & Epazote Chilit Marinated Medicine Lodge Ranch Buffalo Tri Tip Summer Bean, Green Tomato Salsa
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Chef Jeff Fisher
Formerly of Lago
Cleveland, Ohio
Menu
Olive Oil Cake with Muscato Lake Erie
Creamy Goat Cheese Ice Cream
Candied Kumquat, Micro Lemon Balm,
Summer Berry Compote
Mini Oyster "BLT"
with Chef's Garden Isis Candy Tomato,
Micro Celery, Petite Lettuce,
Hardwood Smoked Bacon, Micro Lime Basil Aoli
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Chef Don Yamauchi
Tribute
Farmington Hills, Michigan
Menu
Tomato Tart with Cucumber
Sweet Corn Ice Cream
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Chef Melissa Kelly
Primo
Rockland, Maine
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Chef Kathleen Blake
Primo - JW Grand Lakes Marriot
Orlando, Florida
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Menu
Maine Lobster Roll
with Pickled Vegetables, Crisp Root Chips |
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Chef Rachel Spieth
Three Birds
Lakewood, Ohio
Menu
Ginger Shrimp Salad with Tatsoi Salad Greens
Pan Seared Scallops with Pear and Parsnip Puree, a Marsala, Orange Reduction
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Chef Kurt F. Steeber
Ballantine
Willoughby, Ohio
Menu
Diver Scallop with Corn Pudding, Tomato Water, Wild Mushroom Confit, Micro Arugula
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Chef Johannes Klapdohr
Lodge @ Sea Island
Sea Island, Georgia
Menu
Roulade of BBQ Cured Flank Steak with Red Ribbon Sorrel, Lovage and Savanna Mustard served on Kohlrabi - Cauliflower Puree
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Chef Dan Yates
JW Grand Lakes Marriot
Orlando, Florida
Menu
Warm Mushroom Salad with Goat Cheese Air, Beet and Orange Gelee
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A benefit for
"Dedicated to changing children’s eating habits one classroom at a time."
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