Dinner in the Dark
Last night, I got the honor of participating with some of the cool, on trend chefs that Cleveland has to offer. The name: Dinner in the Dark, the concept: you buy tix to a reservation at a designated restaurant on a selected Monday evening, you show up & sit down...you get a menu that has a selected number of courses designated by a simple pic of what you might be about to chow on(a pic of produce or a pig, etc.) then, a selected area chef "takes the mic" and shouts out what the hell they've made for you to indulge in. Oh yeah, and the trendy dressed bartender also has matched the preordained food with a cocktail of sorts, wine, beer or any other libation he or she has thought of in their own mad lab. You then repeat the gluttony for several courses...and don't forget that these "rock stars" of the kitchen bring their own band of showstoppers adding in things like peanut butter and jelly popcorn amongst other things. By the end of the evening, plain and simple, you need a couch, dump truck or designated driver to haul your happy happy body out of there.
Some would say it is "Pop Culture" or a "Sign of the Times". I just say it is CREATIVE FREEDOM at it's best! This is what chefs are designed to do. A blueprint of culture captured in their minds from experiences that have made an impression on them. These 6-20 culinary creators spent days refining 1 course each to capture a moment in time and stand up with that Microphone and shout, "this is who I am and now you're gonna eat my food dammit!" Bravo, chefs, Bravo! and thank you for letting me sit in on an open jam session with you all! Quinney
Cheers!
Espresso rubbed Veal Strip Steak with risotto croquettes and a pepper demi glace
1/8 c salt
1/8 c cajun spice
1/4 c espresso grinds
3 T cocoa powder
1/4 c brown sugar
veal striploin
2 c arborio rice
8 c chicken broth
1/4 diced red onion
2 T butter
1/4 c pepper jack cheese shredded
3 T heavy cream
2 T corn
2 T roasted red peppers, diced
egg wash
panko bread crumbs
2 c haricot verts
dried cherries
12 cans Dr. Pepper
1/4 c demi glace powder or mix
Method:
1.combine salt, cajun espresso, cocoa & brown sugar in bowl well. crust striploin and let set 1 hour covered.
2.roast striploin @ 350 for 15-20 minutes or until just rare @ 120-125 degrees. let rest. cut into steaks.
3.in large saute pan, heat onion & butter on high heat. add rice & stock. reduce to low heat. continue cooking until nice and fluffy.
4.add cream, cheese, corn & peppers, mixing well. chill
5.form risotto into balls and dredge in egg wash & breadcrumbs. Fry until golden brown.
6.reduce on high heat Dr. Pepper until well concentrated. Whisk in demi glace powder mix.
7.saute haricot verts and dried cherries with Dr. Pepper demi.
8.plate risotto cake(croquette) topped with veal steak, beans and drizzle with demi.
Some would say it is "Pop Culture" or a "Sign of the Times". I just say it is CREATIVE FREEDOM at it's best! This is what chefs are designed to do. A blueprint of culture captured in their minds from experiences that have made an impression on them. These 6-20 culinary creators spent days refining 1 course each to capture a moment in time and stand up with that Microphone and shout, "this is who I am and now you're gonna eat my food dammit!" Bravo, chefs, Bravo! and thank you for letting me sit in on an open jam session with you all! Quinney
Cheers!
Espresso rubbed Veal Strip Steak with risotto croquettes and a pepper demi glace
1/8 c salt
1/8 c cajun spice
1/4 c espresso grinds
3 T cocoa powder
1/4 c brown sugar
veal striploin
2 c arborio rice
8 c chicken broth
1/4 diced red onion
2 T butter
1/4 c pepper jack cheese shredded
3 T heavy cream
2 T corn
2 T roasted red peppers, diced
egg wash
panko bread crumbs
2 c haricot verts
dried cherries
12 cans Dr. Pepper
1/4 c demi glace powder or mix
Method:
1.combine salt, cajun espresso, cocoa & brown sugar in bowl well. crust striploin and let set 1 hour covered.
2.roast striploin @ 350 for 15-20 minutes or until just rare @ 120-125 degrees. let rest. cut into steaks.
3.in large saute pan, heat onion & butter on high heat. add rice & stock. reduce to low heat. continue cooking until nice and fluffy.
4.add cream, cheese, corn & peppers, mixing well. chill
5.form risotto into balls and dredge in egg wash & breadcrumbs. Fry until golden brown.
6.reduce on high heat Dr. Pepper until well concentrated. Whisk in demi glace powder mix.
7.saute haricot verts and dried cherries with Dr. Pepper demi.
8.plate risotto cake(croquette) topped with veal steak, beans and drizzle with demi.
