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