Chefs gather to celebrate anniversary of Summit Restaurant
May 21, 2009
Five leading chefs from Greater Cincinnati will gather Thursday, May 21 to help celebrate the first anniversary of the Summit Restaurant at the Midwest Culinary Institute.
They will join the Summit’s chef de cuisine, Matt Winterrowd, in presenting a menu worthy of the occasion. The selections include Tuna Ceviche; Atlantic Salmon Basmati with Oranges, Coconut and Broccoli; Jonah Crab Salad; Venison Vindaloo with Peach Chutney, Braised Rabbit with Fava Beans, Red Onion and Brioche; and Black and Blue Blini.
Joining Winterrowd for an event billed as “One Year, Five Chefs’’ (a takeoff on the Midwest Culinary Institute’s popular “One Night, 12 Kitchens’’ annual fundraiser) will be:
• Sean Daly, Chef/Owner, Hugo
• Jean-Robert de Cavel, Chef in Residence, Midwest Culinary Institute
• John Kinsella, Master Chef/Instructor, Midwest Culinary Institute
• David Cook, Chef/Owner, DaVeeds
• Betsy Lasorella, Pastry Chef/Instructor, Midwest Culinary Institute
The Anniversary Dinner is a sellout. Guests will arrived between 6 p.m. and 9 p.m. and graze at stations attended by the chefs. Still and video camera coverage will be permitted. For information the evening of the event, please contact Donna Schmidt at 513.569.4780.
