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7/16/2013 - Midwest Culinary Institute Will Host ‘Cancer Cuisine’ Talk, Dinner July 25

FOR IMMEDIATE RELEASE
July 16, 2013

CONTACT
Robert White
Media Relations/Communications Coordinator
(513) 569-4775 (office)
(859) 468-6640 (cell)
robert.white@cincinnatistate.edu

 

Midwest Culinary Institute Will Host ‘Cancer Cuisine’ Talk, Dinner July 25
Horseshoe Casino Cincinnati’s executive chef, Pete Ghione, will visit the Midwest Culinary Institute and its Summit Restaurant July 25 for a cooking demonstration, discussion and dinner focused on what Chef Ghione describes as “Cancer Cuisine.”

The evening will begin at 6 p.m. in the Culinary Theater at Cincinnati State, with a presentation by Chef Ghione focusing on his interest in organic foods and the nutritional aspects of cancer and other diseases.  After the demonstration and conversation, guests will move upstairs to the Summit Restaurant for a meal based on the concepts they’ve just discussed. Dinner will include:

  • Citrus Chicken Tacos & Charred Tomato Salsa, Macadamia Avocado Salad, Fresh Cabbage, Grain Tortillas
  • Crispy Skinned Organic Salmon, Heirloom Tomatoes, Garbanzo Beans, Cilantro, Lemon, Sesame, Red Onions, Kalamata Olives
  • Seared Bay Boat Scallop and Butternut Squash Hash, Caramelized Chicken, Andouille Sausage, Turmeric Oil
  • Braised Chicken “Osso Bucco,” White Bean and Cippolini, Onion Cassoulet

Chef Ghione is a graduate of the New England Culinary Institute in Burlington, Vermont. After completing externships in Boothbay Harbor, Maine and Napa Valley, Calif., he moved to Las Vegas, where he became an executive chef, supervising 550 employees.  Other highlights of his culinary history include:

  • Developing an interest in using as many organic ingredients as he could acquire in his cooking.
  • Opening his own restaurant in Las Vegas, “Go Fresh Kitchen,” where the idea was to make it convenient to eat healthy by delivering meals to people’s homes and places of work.
  • Beginning to cook food for people with a variety of diseases, with a focus on cancer patients.
  • Launching www.cancercuisine.com.

At Horseshoe Cincinnati, Chef Ghione manages nine kitchens, including  a 400-seat market- style buffet called The Spread, a 200-seat fine dining steakhouse called Jack Binion’s Steak, and a banquet and event center capable of hosting more than 1,200 guests.

Cost of the July 25 event at the Midwest Culinary Institute is $55 per person, plus tax and gratuity. For reservations please contact Donna Schmitt at (513) 569-4790 or donna.schmitt@cincinnatistate.edu. The Summit Restaurant is located on the second floor of the ATLC Building at the Cincinnati State campus, 3520 Central Parkway, Cincinnati, Ohio 45223.

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