On Saturday Jan. 14 The Summit will welcome Executive Chef Michelle Brown of Jag's Steak and Seafood Restaurant for another in the culinary theater series. The Cincinnati State community is welcome to join us in the Demonstration Theatre to learn some of Chef Michelle's "secrets" using her favorite ingredients and Certified Angus Beef before going upstairs to the Summit. Here's the menu:
First Course: Caramelized Diver Scallop, Creamy Polenta, Scallion Compote.
Second Course: Morel Crusted CAB Prime Filet and Black Truffles.
Third Course: Creme Brulee, Raspberry Coulis.
After the demonstration you will go up to the restaurant, be greeted with our complimentary craft cocktail and then enjoy her artfully prepared dishes in a three-course dinner. We will have wine pairings available as well as our famous "Perfect Manhattan." We will have appetizers and a glass of "sparkling" available at the theatre between 6 p.m. and 6:30 p.m., and the demostration will start at 6:30. The cost is $55 per person plus tax and gratuity.
Also on tap: The Wine Dinner on Jan. 19. Please come and enjoy beautifully prepared courses each paired with a wonderful wine from the Mediterranean region. And Thursday March 2, Chef Select, will be "Mac & Cheese" night at the Summit. Come and enjoy gourmet Macarroni & Cheese specialties and salad bar from Chef Kagy. Wine and craft cocktails will be featured as well.