emerging chefs > menus 2011
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O C T O B E R 1 4 , 2 0 1 1 | 6 - 9 P M
FEATURING CHEF BRIAN DOYLET H E H I S T O R I C M O N R O E C E M E T E R Y
3 2 0 7 M O N R O E A V E N U EC L E V E L A N D , U S A
Amuse- True Blood E Marry Oyster Shots with Buckeye Vodka and Garlic Custard
with Crispy Mushrooms
Raw Flesh Carpaccio And Tombstone Crostini
with Baby Greens Bed
Pumpkin Potage With Beet Frits
Foie Gras And Rabbit Liver Ravioli with Fava Beans And Chianti Reduction
Sweet And Sour ‘Bloody’ Pig Face And Fried Rice
Dexter’s Blood Spatter Dessert
sow
4 Chefs. 4 Styles. 4 Foodies. 1 Night. Light Bistro, Ohio City | September 29, 2011
J O Y C ESpicy Crab Tacos
Champagne/Prosecco
J A R R E T TChicken Croquette Stuffed With Apple, Rosemary And Manchego.
With Apricot Sauce And Pepperonata.
R O S A N D E RPotatoes Rosti With Beetroot Moutabel, Shallot Confit, And Bucheron
Sauvignon Blanc
M A T H L A G ESeared Scallops, Spaghetti Squash, Pawpaw Puree, Bbq Eel Lardoons
Sauvignon Blanc
J O Y C ELamb Tagine With Chickpeas And Dried Fruit Cous Cous
Pinot Noir
R O S A N D E RThyme And Potato Gnocchi With Rabbit Sauce And Fried Artichoke
Pinot Noir
J A R R E T TNut & Caramel Tart, Brown Sugar Sauce, Tart Cherries
M A T H L A G EBlue Cheese Souffle With Candied Pecans
Ruby Port And Cava Cocktail
Welcome Snack – Face Meat SammyAdam’s Reserve Cheddar (Middlefield), Western Reserve Honey White Bread, New Creations Farm (Chardon) Jowl
First Course- Which Came First, Chicken Or the Egg? Post Egg- Drumette Confit, Honey BBQ & Hot Sauce
(Happy Chix Farm, Ravenna)
Pre-Chicken- Mather’s Farm Egg Foam, Chive Infusion, Buttermilk Biscuit (Bainbridge)
The “Queens Nectar”- Local Blueberries, Honey, Lavender, Fresh Squeezed Lemon, Citrus Vodka
Second Course“Little Crusts” & Meadowlane Farms Steer Tartar
Country Girl Terrine- Meadowlane Farms Longhorn, Miller’s Farm Chicken Liver, New Creation Farm’s Pork
“Pickle Back”- Cleveland based Crav Vodka chased with Grandma’s Pickles & Juice
Third CourseMarinated Backyard Tomatoes, Miceli’s Creamed Mozzarella,
Balsamic, KJ Greens Micro HerbsHoward’s Farm Peach Sun Tea
Fourth Course- There’s a Hare in My Food!Miller’s Farm Rabbit Confit, Ricotta Gnocchi,
New Creation Farms Bacon, SpinachSage’s Sparkling Apple Cider
Fifth CourseLake Erie Walleye Cake, Grilled Corn Aioli, KJ Greens Corn Shoots
“Watermelon Slush”- Ridgeview Farm’s Watermelon, McCune Family Apiary Honey, Crushed Ice
Sixth CourseMeadowlane Longhorn Rossini, Killbuck Valley Mushrooms, Duck Liver,
Demi Glace, Voytiko’s Farm Creamed Sweet Corn, Potato Gallette“ReHive Ale”- Geauga County inspired honey ale
brewed by Cleveland’s Buckeye Beer Engine
Seventh CourseAssortment Of Locally Inspired Pastries And Sweets
“Vidal Blanc”- Ferrante Winery Signature Ice Wine
Friday, August 19, 2011Meadowlane Farms, Chardon
Featuring Chef Kimberly McCune and an All-star cast cooking up a new twist on modern country
family style cuisine.
Summer Shrimp Gazpachopaired with Villa Chiara Prosecco
Japanese Style Beef Tartarpaired with Karatamba Sake
Yellowtail Sashimi with Jalapeno in a Light Ponzu Drizzle paired with Torrent Bay Sauvignon Blanc
Beef Sushi Brochette in a Sake Soy Reductionpaired with Underwood Pinot Noir
Signature Bread Pudding with Dried Cherriespaired with Snow Maiden Unfiltered Sake
06.23.11, 6-9 ASIA TOWN CENTER, CLEVELAND FEATURING THE INSPIRATIONAL CREATIONS OF
SUSHI ROCK’S CHEF DANIEL CASSANO
SIGNATURE PARTNERS:
Sushi @ Sunset™
WWW.EVENTSOURCE.NET WWW.RTHGROUP.COM
WWW.MOSSMEDIA.PRO WWW.USFOODSERVICE.COM
AMUSésalad of micro greens, jambalaya puree
ettoufee pierogies, herbed crème fraiche, crispy crawfish claw
muffaletta points with sea scallop mousse
voodoo chicken, okra, spice broth, micro mustard greens
INTERMEZZOmango habanero popsicle
du veau et bourbon street, veal strip loin, espresso rub, bourbon & dr. Pepper glaze,
corn fritter, haricot verts
beignets & cafe au laitbeignets with assorted salts, sugars, sauces
TAKEAWAYmini king cake cupcakes
Featuring a Culinary Jambalaya from Executive Chef Chris Quinn of US Foods
and Celebrity Bartender Joe DeLuca
Mardi Gras en Mai™
5.27.11Chris Quinn
6-9pm West Bank
EVENT BY EMERGING CHEFS DESIGN BY MOSSMEDIA
LIGHTING BY ROCK THE HOUSE STAGING BY EVENT SOURCE
SPONSORED BY US FOODS
©2011
Amuse-Adam
1stYellowtail and Hamichai Crudo
Dill, Apple, Celery, SesameChampagne Cocktail
2ndTorchon of Foie Gras
Ice and Snow, Brioche Funnel CakeChardonnay
3rdPea and Coconut Soup
Marshmallow, Jelly, Tuile, CarrotPinot Gris
4thBlack and White
Bay Scallops, Farro, Squid InkPinot Noir
Adam-Intermezzo
5thHerbed Lamb Loin
Chippolini Soubise, Favas, SpiceMerlot
DessertBacon, Sour, Apple, Sweet
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EVENT BY EMERGING CHEFS DESIGN BY MOSSMEDIA
LIGHTING BY ROCK THE HOUSE STAGING BY EVENT SOURCE
©2011
MARCH 24, 2011
DIRECTED AND PRODUCED BY EMERGING CHEFSSTARRING AN AWARD WINNING CAST FROM EXECUTIVE CHEF ADAM BOSTWICK
THE PREVIEW
9 ½ WEEKS(HARD BOILED EGG, TUNA AND STRAWBERRY TARTAR, KALAMATA OLIVE)
COCKTAIL: STRAWBERRY JALAPENO SHOOTER (MIX OF A STRAWBERRY JALAPENO SIMPLE SYRUP, CHAMPAGNE)
FEATURE PRESENTATIONS
FORREST GUMP(“CLEVELAND” SHRIMP GUMBO, SHRIMP PIEROGI, CRISP FRIED SHRIMP)
COCKTAIL: “ADULT” DOCTOR PEPPER(AMARETTO, SOUTHERN COMFORT, SLOE GIN, SOUR MIX, GRENADINE,
SPLASH OF COKE, FRESH ORANGE)
THE SOCIAL NETWORK/MEET JOE BLACK(CHICKEN STUFFED CHICKEN, THAI PEANUT BUTTER SAUCE, PEANUT SALAD)
COCKTAIL: STELLA ARTOIS, SALTED PEANUT RIM
INTERMISSION (SOUR PATCH KIDS)
PULP FICTION(“ROYALE’ WITH CHEESE” SHORT RIB PAVE, TOMATO AND KORNICHON BRUSCHETTA,
CRISPY ONION, KETCHUP BROTH, AGED CHEDDAR, “BIG KAHUNA FRIES”)COCKTAIL: “8 DOLLAR MILK SHAKE”
(VANILLA VODKA, GODIVA DARK CHOCOLATE)
CHARLIE AND THE CHOCOLATE FACTORY(BLUEBERRY BAR, GOBSTOPPER BRITTLE, CHOCOLATE “WONKA BAR”)
COCKTAIL: “FIZZY LIFTING DRINK”(BRUT CHAMPAGNE, SPICED BLUEBERRY SIMPLE SYRUP, POP ROCKS)
THE CREDITS
THE GODFATHER“LEAVE THE GUN, TAKE THE CANNOLI”
Thea t r ic a l™
Presenting a menu of praiseworthy interpretations from Executive Chef Jeff Fisher of Touch Supper Club.
- C O M M U N I O N -Wafer
House Made Wine
- C O U R S E 1 -Hot tomato water with mini gnocchi, grape tomatoes, fresh
mozzarella, and poached quail eggEl Diablo Ketchup Martini
- C O U R S E 2 -St. Germain cured salmon tartar, with squid ink tweil, savory lemon curd, caramelized sweet Maui onions & créme fraiche
St. Germain’s Lime Soda
- C O U R S E 3 -Lamb carpaccio, tempura battered egg yolk, crispy fennel and
shallots, parmesan cheese and truffle oilCatcher In The Rye
- C O U R S E 4 -Asian braised pork belly, with forbidden rice and blood orange
star anise sauce, five spice cotton candyGrapes Of Wrath
- D E S S E R T -Beet foam with angel food cake, devils food cake, passion fruit
coulis, with raspberry teardropsRight of Passage
SACRI-LICIOUS™
Aphrodisiacs™Flavors that are aphrodisiacs in tonight's menu include...
Asparagus, Caviar, Chocolate, Truffles, Oysters, Champagne, Figs, Almond and Vanilla, Ginseng, Basil, Banana and Coffee
- C O U R S E 1 -
East Coast OystersTarragon, Meyer Lemon/Champagne Granita, Chocolate Bubbles
Cocktail: Aviation
- C O U R S E 2 -
Ginseng Poached Duck Breast Asparagus, Smoked Corn and Truffle Polenta, Harissa Buerre Monte
Cocktail: Manhattan
- C O U R S E 3 -
Poke a Dot ScallopsGold & Red Beets, Basil Sauce, Caviar
Cocktail: Lady in White
- C O U R S E 4 -
Assorted Mini CupcakesBanana, Almond-Vanilla, Coffee & Chocolate
Cocktail(s): Lady in Red or Negroni