Tuesday, September 29, 2015

Chef Todd Kelly Brings Cincy to NYC

From October 13-18, Orchids at Palm Court (35 W. 5th Street), the only AAA Five Diamond Award-winning restaurant in Ohio, Executive Chef Todd Kelly takes Cincinnati cuisine on the road to New York City. In an effort to continue raising awareness for the rich culinary scene in Cincinnati, Chef Todd Kelly is going on a culinary adventure by participating in upcoming high-profile culinary dinners and events including: the Autism Speaks Gala on October 13, a James Beard House dinner on October 16, and the New York City Wine & Food Festival on October 17 and 18.

Information regarding each event and Chef Kelly’s participation is as follows:
Autism Speaks Gala: Celebrating 10 years since its founding, the Autism Speaks Gala hosts world-renowned chefs who collaborate by cooking rich dishes in the same room to raise funds and awareness for autism. In his first year of attendance, Chef Kelly creates a menu representing his culinary vision of Orchids at Palm Court. A sample of dishes include:

Egg Custard with Dungeness Crab, garlic chips, and soy gelee
Gulf Snapper "En Papillote" with sweet onions, vadouvan curry, and green apple tzatziki
Braised Veal Cheeks with celery root puree, pickled turnips, and crisp enoki mushrooms

The James Beard House: Celebrating America’s rich and diverse culinary history, the James Beard House hosts dinners showcasing the country’s most talented chefs. Showcasing seasonal fall ingredients, with many sourced from Cincinnati, a sample of Chef Kelly’s and Pastry Chef Megan Ketover’s dinner includes:

Venison Loin with spice berry gel, squash purée, cocoa nibs, port wine-orange jus, and whipped sorghum
Fromage Blanc Custard with hazelnut financier, concord grape, ras el hanout crémuex, and “canned” cherries

New York City Wine & Food Festival: Presented by Food & Wine, this event invites the world’s greatest chefs, winemakers, spirits producers and personalities to gather to entertain visitors and develop their palates. Proceeds are donated to help fight against hunger, benefiting the Food Bank for New York City and the No Kid Hungry campaign. Chef Kelly is participating in the Grand Tasting Pavilion, and offers guests the following:

Chicken Liver Mousse with hibiscus gelee topped with curry pine nut granola and micro red ace cabbage

For more information, please visit the restaurant’s website or call (513) 421-9100. To follow Chef Todd Kelly’s culinary adventure on social media, please visit: Facebook, Twitter, and Instagram.

Wednesday, September 16, 2015

Les Dames d'Escoffier announces Kentucky as one of six new chapters

Les Dames d’Escoffier International (LDEI) is adding Kentucky as one of six new chapters to join its organization of women leaders in food, beverage and hospitality professions. The other chapters include Ann Arbor, Mich.; North Carolina; Portland, Ore.; Sacramento, Calif.; and Mexico City.

“There are now 2,011 Dames in 36 chapters worldwide working to further the mission of providing educational opportunities for women and philanthropic support to the communities they serve,” said LDEI president Lori Willis.

The Kentucky selection process began in May at an informal gathering at Sullivan University’s National Center for Hospitality campus when celebrated Southern author and chef Nathalie Dupree and Willis visited. The National Board of Directors has accepted 44 charter members for the new Kentucky chapter.

The Kentucky Board of Directors includes:
· President: Jamie Estes, Estes Public Relations
· Vice President: Michele Bowling, West Baden and French Lick Casino & Resort
· Secretary: Elizabeth Weimer, SiteSearch LLC
· Treasurer: Lisa Windhorst, MeetingWorks
· Member-at-Large/Scholarship: Judy Schad, Capriole Goat Farm
· Member-at-Large/Scholarship: Katie Payne, Sullivan University’s National Center for Hospitality Studies
· Membership: Judith Hollis, Hollis Jones & Associates

“We were delighted to be selected to create a chapter of this prestigious international organization,” said Estes. “Kentucky has an abundance of talented women in the culinary, beverage and hospitality industries and LDEI Kentucky will give us a forum to network. Our mission is also to provide community support on food related issues that impact our communities throughout the state.”

LDEI is an invitation-only organization based on specific qualifications and experience. Please contact membership chair Judy Hollis at Judy@hollisjones.com if you are interested in learning more about requirements.

About Les Dames d’Escoffier International LDEI is the only organization of its kind; a worldwide philanthropic society of professional women in the fields of food, fine beverage and hospitality. The invitation-only membership is highly diversified and reflects the multi-faceted fields of contemporary gastronomy and hospitality. The organization includes over 2,011 members in 36 chapters worldwide committed to improving the lives of women by providing leadership, educational opportunities and hosting philanthropic events within the communities they serve. For more information, visit LDEI.org.

Tuesday, September 1, 2015

Chipotle Contributes $10,000 to Cincinnati's Findlay Market Farms

Area Chipotle (Chi-POAT-lay) Mexican Grill restaurants announce today that they will be contributing $10,000 to Findlay Market Farms on Tuesday, September 8. In partnership with the Cincinnati Food + Wine Classic, guests are invited to visit any Cincinnati or Northern Kentucky Chipotle Mexican Grill restaurants from 11 a.m. to 10 p.m. to support the partnership celebrating farmers markets and local food.

The partnership aligns with Chipotle’s Food With Integrity vision, a mission to seek better food from ingredients that are not only fresh, but also raised and grown with a respect for the animals, the land and the farmers who produce the food.

Cincinnati Chipotle Marketing Strategist Todd Shock explains, "Findlay Market Farms exemplifies our Food With Integrity in Cincinnati. The market is committed to training the next generation of farmers to meet the growing demand across our region for fresh local foods, and we wanted to partner with them in a way that could make a lasting impact.”

Karen Kahle, resource development director for Findlay Market, shares her thoughts on the partnership. “As a public market, we have a civic mission and a set of public goals that we take very seriously. We share Chipotle's commitment to shifting the future of farming and food. When our shoppers see us teaming up with a brand like Chipotle Mexican Grill, they get excited and encouraged about that future. We're thrilled to work together with Chipotle and the Cincinnati Food + Wine Classic to celebrate what is unique and best about our community: its local crops, ethnic traditions and creative populace. People are hungry for a better food system, and together we can give them one in ways both big and small."

Chipotle will also be present at Cincinnati Food + Wine Classic offering off-menu special items such as their Barbacoa Chili and Sofritas™ Chili, as well as their hand-crafted premium margaritas, free of charge, to ticket holders.