education

 
One Night, Twelve Kitchens
April 29, 6-9 pm
Midwest Culinary Institute at Cincinnati State College 

Top regional chefs showcase the eleven state-of-the-art kitchens at Midwest Culinary Institute to benefit the Cincinnati State College Foundation culinary scholarships.

I have participated in this event for the last few years and was very happy to work it again this year. I was assigned to Chef Neace, representing the Summit Room, the restaurant at Cincinnati State. The event was very well attended — I would estimate more than 400 guests.

We prepared a smoked duck breast salad with cherry caponate quinoia, microgreen salad with peach vinagrette, and a drizzle of poppyseed yogurt dressing alongside. We sliced the duck breast thin and put it in a ring mold (okay, PVC pipes), pressed in a bit of the quinoia, then topped with the dressed microgreens. It was a very nice looking dish and our guests enjoyed it very much. We ’sold out’ fairly early, so I was able to get cleaned up and walk around to see what was going on at the other tables.

We left the hotel at 9:00am (their time) to travel back from Kentucky.

In the evening, we attended the fourth annual craft party at Dave & Robin’s house, attended by Dave, Robin, Cheryl, Danny, Holly, Wendy, and Drew. We made candle cozies, little beaded Christmas trees, and beady candy canes. It was fun, but if you ask me about it in front of people, I’ll lie to your face. It’s just not very macho.

Dinner was at their place, and consisted of pizza rolls, bagel bites, and holiday snacks.

Tonight was the second (and last) night of the Madrigal Dinner at Kentucky Wesleyan College. Wendy & I joined a few other alums for dinner at FAMOUS DELI in Owensboro. We had a starter of fried mozzarella with marinara sauce (it was excellent), then I had their very-good Chicken Marsala with a Malbac wine. I had hoped to try AMERICAN BOUNTY restaurant, but was happy that we went to FAMOUS DELI instead.

After dinner, Wendy dropped me back at the hotel where I read and watched television.

This extended weekend was a very relaxing get-away for me, and I really enjoyed it.

Tonight was the first night (of two nights) of the Magrigal Dinner at Kentucky Wesleyan College. This evening is the performance that I attended, and it was very nice.

A brisk night in Owensboro Kentucky was a lovely contrast to the warm, inviting room (well, gymnasium) that had been set for the Madrigal. Approximately 70 singers (currently Kentucky Wesleyan Singers as well as the returning alums (including Wendy)) had lovely powerful voices through a variety of songs, including THE DONKEY’S GIFT by “Doc” himself.

The meal was traditional — mulled cider, salad, carrots, roasted pork with stuffing, freshly-baked bread, and chocolate mousse cups for dessert. Everything was very tasty, and I had good company at our table — the husband and parents of one of Wendy’s friends who was also singing (the two girls were dressed identically the first night!), a couple of locals, and two students (both football players for KWC). The conversation was light and lively and the Madrigal Dinner went far to promoting the holiday spirit.

After the show, a group of the alums descended on O’Charlies for snacks and drinks.

Wendy and I went down to Owensboro Kentucky so she could participate in the 30th annual Madrigal Dinner hosted at her undergrad, Kentucky Wesleyan College. She was particularly excited that “Doc” (whose real name I never learned!) was coming back to conduct the assembled chorus.

We drove down on Thursday so that Wendy could attend an evening rehearsal. We made good time (about 4 hours) and got checked in at The Executive Inn, Owensboro’s most notable hotel. We got checked in and Wendy was off to her rehearsal, leaving me to fend for myself. I had dinner at the CAPITAL STEAK AND SEAFOOD HOUSE in the hotel. I enjoyed Crab cakes, tomato mozzarella salad, NY Strip (nicely medium-rare), sweet potato, broccoli. Red wine.

On Sunday, November 12, 2006, a few days of involvement on my part (and many, many additional days involvement on the part of Chef Neace and other employees of Cincinnati State) came to fruition with the serving of a recreation of the last dinner served to first class passengers on the Titanic.

I participated with preparations on Friday, Saturday morning, and Sunday through service of this complex meal. 100 guests, all decked out in tuxedos and fine dresses, enjoyed the event. Our menu was slightly modified from the original, and is below the fold. Read the rest of this entry »