Get ready for 1 Night, 12 Kitchens!
March 31, 2009
Community-minded food lovers are marking their calendars for an event that has quickly become one of Greater Cincinnati’s most popular scholarship fund-raisers – 1 Night 12 Kitchens.
This year’s event will be held from 6 p.m. to 9 p.m. on Sunday, April 26 at the Midwest Culinary Institute (MCI), located on the Clifton campus of Cincinnati State Technical and Community College.
For the fifth consecutive year, 1 Night 12 Kitchens will give participants the opportunity to enjoy great food and fine wine selected and prepared by some of the top chefs in Greater Cincinnati. Guests will have the opportunity to visit with Midwest Culinary Institute faculty and students and explore the school’s 12 teaching kitchens, which will be staffed by chefs who are taking a night off from their regular duties and donating their time to the cause of raising money for scholarships at Cincinnati State.
In addition to generous helpings of appetizers, main courses and desserts from the kitchens, guests will have the opportunity to participate in a silent auction that includes wine lots, a handcrafted chandelier and tickets for a variety of culinary experiences.
The 2009 edition of 1 Night 12 Kitchens features a new attraction. Chef Peter Timmins from the renowned Greenbrier resort in White Sulphur Springs, W. Va., along with Jerry Comfort, an educator from the Beringer winery in California, will host a private dinner at MCI on Friday, April 24. They will return to participate in the main event on April 26.
Chef Timmins has set a menu for the Friday dinner that includes a terrine of foie gras, medallion of lobster, truffled tenderloin of beef, rum baba and an assortment of French cheeses and petite sweets.
As ever, 1 Night 12 Kitchens in co-sponsored by Cincinnati State and Cincinnati Magazine. Other sponsors include Kroger, U.S. Foodservice, the certified Angus Beef brand, Foster’s Wine Estates Americas, Herbs & Spice, Emerald, Accent on Cincinnati, Cardinal, Advanced Mechanical Products and WKRC/Local 12.
Prices for the 1 Night, 12 Kitchens event start at $80 for a complete food and wine sampling and tours of all the kitchens.
A $150 VIP package includes an exclusive culinary station, private receptions with the participating chefs and a souvenir apron.
The $250 VIP private Dinner Package includes all the Sunday events plus the Friday night private dinner at the MCI’s Summit Restaurant with Comfort and Chef Timmins.
In addition to Timmins and Comfort, participating chefs include:
• Todd Kelly and Kat Kessler, Orchids at Palm Court
• Cristian Pietoso, Via Vite & Nicola’s
• Michelle Brown, Jag’s Steak & Seafood
• Scott Popovic, the Certified Angus Beef brand
• David Falk and Jono Fries, Boca Restaurant Group
• Shawn McCoy, Brown Dog Café
• Yajan Upadhyaya, Cumin
• Paul Sturkey, Mesh
• Marilyn Harris, Cooking With Marilyn
• Cole Arimes, Embers
• Domenico Germano and Charles Cecil, Germano’s Ristorante Italiano
• Brian Whisman, Kroger
• Jon Corcoran and Chad Smith, Mitchell’s Fish Market
• Julie Francis, Nectar
• Jose Salazar and Summer Genetti, The Palace at the Cincinnatian Hotel
• Anne Kearney, Rue Dumaine
• Jeremy Lieb, Bootsy’s/Jeff Ruby Entertainment
• Thom Milliken, The Polo Grille
• Christopher Prince, Primavista
• Sarah Wagner, Barresi’s Italian Restaurant
• Paendin Yongkanaysin, Beluga
• Sean Daly, Hugo
• Renee Schuler, Eat Well
• Matt Winterrowd, The Summit at Midwest Culinary Institute
• Lisa Kindle, The BonBonerie
• Shoshannah Hafner, Honey
• Bruce Kim, Riverside Korean Restaurant
• Karen Crawford, Special Guest Chef
To purchase tickets, visit www.cincinnatimagazine.com or call 513.562.2777.
