The Summit to host ‘1 Night, 2 Chefs’ event on January 21
January 12, 2010
The Summit Restaurant at the Midwest Culinary Institute is launching a new feature this month: 1 Night, 2 Chefs.
On Thursday, Jan. 21, Chef Anne Kearney of Rue Dumaine in the Dayton suburb of Centerville will join The Summit’s chef de cuisine, Matt Winterrowd. In addition to the regular Summit menu, guests will be able to choose a first and/or second course prepared by Kearney, one of the region’s hottest talents.
Kearney began her culinary career at downtown Cincinnati’s historic Grammer’s in 1988, then moved to New Orleans and worked for Chef John Neal at the Bistro at the Maison de Ville Hotel and as his Sous chef when he opened Peristyle in 1991. The next year Kearney began working for celebrity chef Emeril Lagasse in his restaurant and eventually on his television and cookbook projects. In 1995, upon the death of Chef Neal, Kearney purchased Peristyle and not only moved back into the kitchen, but took on the business side as well. In 2004, Kearney and her husband (and business partner) Tom Sand moved to Dayton to be closer to their families and a parent who was suffering from Alzheimer’s. They opened Rue Dumaine in 2007, featuring locally grown foods and cuisine that Kearney likes to call an Americanized version of classically-styled French Provencal fare.
Kearney is one of five chefs honored in 1999, 2000, 2001 and 2002 with a James Beard Foundation “Southeast Regional Best Chef” nomination, and in 2002 she won the award. She has also been featured in Gourmet, Food & Wine and Wine Spectator magazines and is highlighted in the current issue of Saveur magazine. And, of course, she has taught at the Midwest Culinary Institute.
The Summit is a fine-dining restaurant featuring the culinary and pastry students at the Midwest Culinary Institute at Cincinnati State Technical and Community College. Open Thursday, Friday and Saturday from 5:30 p.m. until 9 p.m., it offers fabulous meals in an elegant setting.
For reservations, please call (513) 569-4980 or visit OpenTable.