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.

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