Presented By
CONTENTS
FIVE STAR SENSATION
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Kathy Coleman and Debbie Wert, Five Star Sensation Co-Chairs Committee Members Frank G. Jackson, Mayor, City of Cleveland Thomas F. Zenty III, Chief Executive Officer Daniel I. Simon, MD, President, University Hospitals Cleveland Medical Center Nathan Levitan, MD, President UH Seidman Cancer Center Five Star Reduced Waste Event UH Seidman Cancer Center History Supporters Savory Chefs Pastry Chefs Vineyards & Vintners Ask the Chefs – What Five Star Means To Them Sauces and Starters Savory Recipes Sweet Recipes UH Board of Directors and UH Cleveland Medical Center Board of Directors
BENEFIT FOR UNIVERSITY HOSPITALS SEIDMAN CANCER CENTER | PRESENTING SPONSOR HUNTINGTON BANK
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Continuing the legacy of supporting innovative cancer care||
D
ear Friends of Five Star:
It has been an honor for us to be Co-Chairs of the 2017 Five Star Sensation! Our thanks to our corporate sponsors and our many benefactors who have generously supported this event. Your support will enable University Hospitals Seidman Cancer Center to continue to make an impact on cancer research and the development of effective treatments. Together, we’re making a difference, one patient at a time. We are very fortunate to have incredibly talented committee members who give their time and energy to orchestrate this event and recruit volunteers. Many thanks to our host chef, Michael Symon, for his commitment and friendship. We continue the legacy of past Chairs and Co-Chairs who worked to make this event such a tremendous success over the years! Bon AppÊtit!
Kathy Coleman and Debbie Wert Five Star Sensation Co-Chairs
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FIVE STAR SENSATION
COMMITTEE
Five Star Host Committee
Five Star Committee Volunteers Yolanda Albergottie
Jeanne Michaelides
Drs. Sosamma J. and Nathan A. Berger
Jamie Belkin
Jerry Mizer
Kathy Bush
Brian Moschella
Carla Calavich
Hayley Munroe
Paul Carleton
Brenda Neroni
Kathy Coleman
Becky Newby
Karen Conley
Linda Neumann Kelly Velikonya Patel
Mary Jane and Jack Breen Karen and Ken Conley
Five Star Executive Committee Host Chef: Michael Symon
Beth and Rand Curtiss
Event Co-Chairs: Kathy Coleman, Debbie Wert
Zoe Conley
Marti and Jeff Davis
Corporate Chair: Sean Richardson, The Huntington National Bank
Kevin Davis
Kunal Patel
Matt Del Regno
Michael Pepp
Christine DiFiore
Mary Peto Tony Peto
Judy and Tom Embrescia Mary and Terry Fergus
Chair Emeritus: Carole A. Carr
Jeanne DiFrancesco
Interim Event Director: Kimberly Gardner
Claire Ewers
Christian Perez
Ida and Irwin Haber
Bob Feiklowicz
Gus Perez
Laura and Michael Heuer
Auction Chairs: Karen Conley, Jeanne Michaelides
Melinda Feiklowicz
Kelly Perez
Casey Forbes
Tricia Phelan
Sheldon Freedman
Sean Richardson
Dan Gesualdo
Paige Rodgers
Chef Liaison: Matt Del Regno
George Glagola
Tonya Rose
Decorations Chair: Dan Gesualdo
Megan Bush Granson
Anthony Rozzo
Cheryl Gutchall
Beth Rozzo
Equipment Chairs: Carole Keating, Karen Madachik
Brad Gutchall
Chris Rozzo
Madeline Halley
Lisa Savin
Operations Chairs: Jamie Belkin, Anne Kallevig
Kurt Hebel
Jane Seidman
Anne Kallevig
John Selick
Travel/Concierge Chair: Kelly Perez
Carole Keating
Beth Shankelton
Eddie Keating
Patricia Sheehan
Vintner Liaisons: Casey Forbes, Tricia Phelan
EJ Keating
Ken Sherepita
Gianna Keating
Paula Smith
Michael Keating
Barbara Snow
Tyler Keating
Ann Stemen
Steven Kestner
Joe Tusick
Jeff Kipp
Karen Tusick
Tricia Kipp
Larry Tusick
Tina Korting
Sandra Waddell
Cristina Lowenfeld
Debbie Wert
Kathy and Bill O’Neill Jackie and Fred Rothstein Jane and Lee Seidman Carol and Doug Smorag
Creative Designer: Sheldon Freedman, SFDesigns
Volunteer Chef Assistants Chairs: Brenda Neroni, Barbara Snow Event Consultant: Inbloom Consulting
Laura Lynch Karen Madachik Sheila McHale
3 | BENEFIT FOR UNIVERSITY HOSPITALS SEIDMAN CANCER CENTER | PRESENTING SPONSOR HUNTINGTON BANK
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June 24, 2017
ear Friends,
Welcome to University Hospitals’ 17th Five Star Sensation benefit. This event celebrates all those who have generously contributed their time, energy, funds and talents to the improved health and quality of life of our citizens. This event will benefit the UH Seidman Cancer Center, a world-class oncology treatment and clinical research facility which has touched countless lives here in Northeast Ohio.
Frank G. Jackson, Mayor City of Cleveland
To date, the Five Star Sensation has helped raise over $18 million dollars for research, community cancer screenings, cancer information services and many public education programs through the UH Seidman Cancer Center. This event is a testament to community involvement and pays tribute to the very essence of commitment, caring and giving. On behalf of the citizens of the city of Cleveland, I extend best wishes for an enjoyable event. I look forward to your continued success in the years to come. Sincerely,
Frank G. Jackson, Mayor City of Cleveland
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D
Thomas F. Zenty III, Chief Executive Officer, University Hospitals
ear Friends of Five Star,
Welcome to Five Star Sensation, an evening to celebrate food and wine for the benefit of University Hospitals Seidman Cancer Center. Renowned chefs and vintners from around the world have come together tonight to support an important cause. Please enjoy the dazzling fare and world-class pours that have been prepared with heart, talent, inspiration and innovation – the same qualities that our physicians, nurses and staff devote each day to the care of our patients and the vision to cure cancer. Our deepest thanks to tonight’s Host Chef Michael Symon, renowned Iron Chef and co-host of ABC’s The Chew. A Cleveland native with acclaimed restaurants throughout the Midwest, admiration for Chef Symon from across the culinary world has brought with it a prestigious assembly of celebrity chefs and vintners, continuing the tradition of epicurean talent that has become synonymous with Five Star.
5 | BENEFIT FOR UNIVERSITY HOSPITALS SEIDMAN CANCER CENTER | PRESENTING SPONSOR HUNTINGTON BANK
Daniel I. Simon, MD, President, University Hospitals Cleveland Medical Center
Special appreciation is owed to the leadership of our event: Co-Chairs Kathleen Coleman and Debra Wert, Corporate Chair Sean Richardson and Presenting Sponsor Huntington Bank. Their vision, dedication and generosity brought this special evening to life. This team was supported by the tireless work of our many volunteers and corporate patrons who have made tonight a reality. Thank you to all who have joined us tonight to make our 2017 Five Star Sensation a success. Your contributions demonstrate our community’s dedication to outstanding cancer care and clinical research. We are so grateful for all that you contribute in the pursuit of the mission that has defined University Hospitals for more than 150 years – To Heal. To Teach. To Discover.
Thomas F. Zenty III Chief Executive Officer, University Hospitals
Daniel I. Simon, MD President, University Hospitals Cleveland Medical Center
UHGIVING.ORG | #FIVESTARSENSATION | 6
Nathan Levitan, MD, President, UH Seidman Cancer Center
D
ear Five Star Sensation Benefactors,
Welcome to Five Star Sensation. Tonight is an occasion to celebrate University Hospitals Seidman Cancer Center and the more than 10,000 patients our physicians, nurses and staff care for each year. Together we recognize the lifesaving advances our clinicians and researchers bring from the laboratory to the community to improve the lives of our patients and their loved ones each and every day. UH Seidman Cancer Center’s opening in 2011 brought with it a promising vision for the future of cancer care. A vision of coordinated and comprehensive care, driven by research and innovation aimed at finding a cure. Today, take pride in the advances we have made since that time and look toward the future that is possible because of the exceptional support from you and our community. We are proud to continue the tradition of providing advanced cancer research, treatment and programs. Some examples include: • Our leadership on the National Cancer Moonshot Initiative – as part of the National Cancer Institute-designated Case Comprehensive Cancer Center at Case Western Reserve University – places UH cancer patients in a unique position to gain early exposure to the most up-to-date ideas and treatments.
7 | BENEFIT FOR UNIVERSITY HOSPITALS SEIDMAN CANCER CENTER | PRESENTING SPONSOR HUNTINGTON BANK
• Our new Proton Therapy Center – open since July 2016 – is one of only a few in the world that is connected to a children’s hospital and is the first facility in Ohio that can provide targeted radiation treatment for pediatric and adult cancer patients. • Our advanced technology, dedicated and skilled clinicians, and participation in hundreds of clinical trials place UH Seidman Cancer Center as a leading resource in the nation in the fight against cancer, and consistently ranks us in the top 20 cancer centers in the country. • Our patient and family approach to care includes a unique focus on kids, teens and young adults with cancer and incorporates the latest in cancer treatments, leading-edge clinical trials and supportive initiatives such as art, music and pet therapies, survivorship programs and wellness education. These accomplishments are only possible with your continued support of UH Seidman Cancer Center and Five Star Sensation. Thank you for joining us for this beautiful evening and for contributing to our commitment to care beyond cancer. Sincerely,
Nathan Levitan, MD President, UH Seidman Cancer Center
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We’re leading the fight against cancer. With the first Proton Therapy in Ohio.
Right now, proton therapy, a breakthrough treatment for many types of cancer, is available for the first time in Ohio – at University Hospitals Seidman Cancer Center. It’s another way our over 200 cancer experts are using the most advanced, leading-edge treatments and technologies to champion the fight against cancer.
1-866-UH4-CARE | UHhospitals.org/Proton
FIVE STAR SENSATION IS A REDUCED WASTE EVENT University Hospitals strives to decrease waste as a way to be a good steward of natural resources and improve environmental and community health. Food scraps and compostable vessels from Five Star Sensation will be composted by Rust Belt Riders. Unserved food will be rescued by Stone Soup and donated to area soup kitchens. Glass wine bottles, beer bottles and aluminum cans will be recycled, and napkins, cutlery and wine glasses will be reusable, further reducing landfill waste. A healthy planet is essential for healthy people. Thank you for helping us help the planet.
FIVE STAR SENSATION
U
niversity Hospitals has been a nationally recognized leader in cancer care for decades, and the
new UH Seidman Cancer Center continues this tradition by providing the highest standard of care for patients, conducting important clinical research and reaching out through educational efforts.
UH bone marrow transplant program performs first transplant.
1976
UH Ireland Cancer Center (now UH Seidman Cancer Center) named in memory of R. Livingston Ireland Jr. (1895-1981), prominent Cleveland businessman and UH Cleveland Medical Center Director for more than 40 years. Mr. Ireland was instrumental in procuring state funding for the hospital.
1982
National Cancer Institute, National Institutes of Health, designates UH Ireland Cancer Center as first clinical cancer center in Northern Ohio.
1987
Multidisciplinary teams established for each type of cancer to coordinate the work of cancer surgeons, medical and radiation oncologists, and support staff on behalf of each patient. Among the first cancer centers in the nation to adopt this system.
Discovery of genetic link for colon cancer among certain families. UH Ireland Cancer Center, with Case Western Reserve University School of Medicine, attains National Cancer Institute’s highest designation. Case Comprehensive Cancer Center is one of only 41 such centers across the country.
1998
Imaging Center established to promote earlier detection of smaller tumors.
2002 Establishment of the National Center for Stem Cell and Regenerative Medicine with Case Western Reserve University School of Medicine.
Researcher discovered lung cancer mutation that predicts patients’ response to specific treatments and published in New England Journal of Medicine.
2005
Researchers discover a specific gene, MUC-1, in an aggressive breast cancer called triple negative. Researcher discovered lung cancer mutation that predicts patients’ response to specific treatments and published in New England Journal of Medicine.
2008
2004
1994
11 | BENEFIT FOR UNIVERSITY HOSPITALS SEIDMAN CANCER CENTER | PRESENTING SPONSOR HUNTINGTON BANK
UH SEIDMAN CANCER CENTER HISTORY UH Seidman Cancer Center opens at UH Cleveland Medical Center. New DNA-based colon cancer screening test, developed at UH Cleveland Medical Center/ Case Western Reserve University School of Medicine, approved by the American Cancer Society.
2009 $42 million gift from Jane and Lee Seidman – the largest in UH history – begins a new era in cancer treatment at UH.
2010
2011
Created the prestigious Center for Drug Development to increase new drugs from the lab to the bedside. Novel drug, methoxyamine, developed pre-clinically at Case Western Reserve University, enters clinical trials at UH Seidman Cancer Center followed by cancer centers around the country.
2012
Constructing a $30 million Proton Therapy Center one of a few elite institutions with this advanced radiation therapy. Initiation of genomic testing for cancer patients to assist in treatment and prognosis.
2013
Researchers found that individuals whose colons have high levels of a specific gene product (15-PGDH) RNA-dramatically reduce their chances of developing colorectal cancer by taking aspirin.
2014
Constructing a $30 million Proton Therapy Centerone of a few elite institutions with this advanced radiation therapy. Initiation of genomic testing for cancer patients to assist in treatment and prognosis. As a part of the Case Comprehensive Cancer Center, UH Seidman Cancer Center joined the elite 26 National Comprehensive Cancer Network (NCCN) alliance of the world’s leading cancer centers dedicated to quality, effectiveness, and efficiency of cancer care so that patients can live better lives.
UHSCC is recognized by the QOPI certification Program, an affiliate of the American Society of Clinical Oncology (ASCO) for our hematology-oncology practices that meet nationally recognized standards for quality cancer care. The proton therapy center opens. The UHSCC proton therapy center was the first in Ohio and is the only one in the region (NE Ohio).
2016
2015
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FIVE STAR SENSATION
F I V E S TA R S P O N S O R S H I P S & D O N AT I O N S Presenting Sponsor
Master Vintner Sponsors
FirstEnergy Corporation
The Huntington National Bank
Compass Packaging
Forest City
Carole & David D. Carr Davis
The Sam J. Frankino Foundation
Master Sommelier Sponsors
Automotive Group Flexjet
G & S Metal Products Company Inc.
Southwest General Health Center State Industrial Products Swagelok Company Taylor Oswald LLC TransCon Builders, Inc.
Cleveland Browns
Ohio Savings
KeyBank
ParkOhio
General Plug and Manufacturing Company
The Westin Cleveland Downtown
Partytime-HDO Productions
GOJO Industries, Inc.
Patisierre Sponsors
Great Lakes Publishing
JPMorgan Chase
Gries Family Foundation – Sally & Bob Gries
Drs. Sosamma J. & Nathan A. Berger
Ida & Irwin Haber
Cleveland Indians Baseball Company
The James and Angela Hambrick Foundation
Judy & Tom Embrecia
KJK
FFL Investment Services
KPMG, LLP
FirstCredit, Inc.
Main Sail LLC/Kenneth Conley
GE Lighting
Minute Men, Inc. Jay & Lanee Lucarelli
Nancy A. Gorenshek
Mont Granite, Inc.
Inbloom Consulting
Bill & Kathy O’Neill
MAI Capital Management, LLC
Precision Environmental Company
Martin Healthcare Group
Sous-Chef de Cuisine Sponsors The Andrews Foundation Authentic Films Kathy Coleman Consolidated Solutions
Vintner Sponsors Accenture LLP Terry and Sheldon G. Adelman and Jodi and Joel Adelman The Ahuja Foundation Monte & Usha Ahuja
DC Rentals
American Consolidated Industries
HKM Direct Market Communications
Anthem Blue Cross and Blue Shield
Joan & Leonard Horvitz
BakerHostetler LLP
Sysco Cleveland Inc.
Bank of America
United Debbie & Jim Wert
Benesch, Friedlander, Coplan & Aronoff LLP Mary Jane & Jack Breen
Reserve Management Group
Impullitti Landscaping, Inc.
Mercy Health - Lorain Region
Betty Rosskamm
David P. Miller & Frances Cosentino
Jackie & Fred Rothstein
MModal Services Ltd.
Sectra North America, Inc.
Physician Ambulance
Dealer Tire
Jane & Lee Seidman
Promotional Solutions
Department of Neurological Surgery
The Sherwin-Williams Company
Quadax, Inc.
Mary & Terry Fergus
SF Designs/Sheldon Freedman
Centers for Dialysis Care CM Wealth Advisors Doug Smorag
Reminger Co., LPA
Sodexo, Inc. As of June 12, 2017
13 | BENEFIT FOR UNIVERSITY HOSPITALS SEIDMAN CANCER CENTER | PRESENTING SPONSOR HUNTINGTON BANK
Revenue Group
Davis Automotive Group, Inc.
Adam Jacobs
Champagne Besserat
Tucker Ellis LLP
Michael Feuer
Mary Levine
Champagne Nominé Renard
Vorys, Sater, Seymour and Pease LLP
Gary Fishback
Cathy Pollard & Alan Markowitz, MD
Chas. Rivchun & Sins Jewelers
Five Star Chef de Cuisine Tickets Elena Antonescu Stanton L. Gerson, MD JoAnn & Robert Glick Andrew R. Hertz, MD Lola & Melvin Kamins
Earl R. Franklin Madeline K. Friedman Richard A. Hanson Lynn H. Milliner Kenneth L. Rogat Joseph M. Santora Thomas J. & Anita M. Scanlon
Château de Campuget
Lolita M. McDavid, MD
Chuck’s Fine Wines
John R. Miller
Cleveland Botanial Gardens
Joshua Mintz
Cleveland Browns
Enrico A. Pietro
Cleveland Cavaliers
Fred Rzepka
Cleveland Indians
Michael R. Shubert
Cleveland Playhouse
Debra A. Skriba
Nathan Levitan, MD
Daniel I. Simon, MD & Marcy Schwartz, MD
Patti & Ernie Novak
Mark K. Smith
Joyce H. Wald
Pamela F. Scheer
Jeffrey L. Sunshine, MD
Charlotte A. Wray
Robert R. Shenk, MD
Surety Title Agency, Inc.
Richard L. Stone
Mike & Cindy Vehovic
Five Star Donations
Debonne Winery
George & Hala Topalsky
Penni & Steve Weinberg
A to Z Wineworks
Dillard’s Beachwood Place
Aiken
Domaine Drouhin Oregon
Andi Udris, Hofbrauhaus
Donna Scicolone - Astro Travel Leaders
Drs. Brian & Cindy Zelis Thomas F. Zenty III
Sous-Chef Tickets Hassan A. Abbass
COHO
Paul G. Tait
Conundrum Cuff’s Hermes Boutique Culinary Institute of America at Greystone
Anna in the Raw
Master Sommelier Tickets
William L. Annable
Gay Addicott
Brian P. Byrne
Laura Adelman
Brent R. Carson
Vlad Agranovich
Carol & Phillip Cartwright
Elaine Barnard
Kenneth D. Chavin
Fran & Jules Belkin
Daniel W. Dreyfuss
Sherri & Rich Bishop
Carol K. Eisenberg
Britt-Marie Culey - Coquette Patisserie
Pamela & Perry Blossom
William J. Emrhein
Burgess Cellars
Ferrari-Carano
Philip M. Cohen
Nick & Chanelle Fedeli
Capital Grille-Legacy Village
Flexjet
Maria C. Coyne
Iris & Tom Harvie
Aquitaine Wine Company Beachwood Plastic Surgery Center
Dow’s Port Dr. and Mrs. Lawrence J. Singerman Ehlers
Bob Sferra and Culinary Occasions
Eric Bedoucha - Financier Patisserie
Breakers Palm Beach Inc.
Farm Collective Napa Valley Farnese Group
As of June 12, 2017
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FIVE STAR SENSATION
F I V E S TA R S P O N S O R S H I P S & D O N AT I O N S Frog’s Leap
Jim & Debra Wert
Mr. & Mrs. Stanley D. Pace
Sherry Yard
Glidden House
John Roberts Spa
Mr. Morton J. Weisberg
Shiverick Imports
GOJO
K&D Real Estate Services
Mrs. Barbara S. Robinson
Silver Oak Cellars
Graham’s Port
Karen and Ken Conley
Mrs. Elaine G. Hadden
Sodexo
Great Lakes Brewing Company
Karen Small - Flying Fig
Ms. Donna K. Bowman
Spencer Budros - Pistacia Vera
Kate Spade
Natasha MacAller
Spirit Airlines
Kelly Engligh
National Car Rental
St. Supery Winery
King Nut
Overload Fitness
Harlan Diamond, Executive Caterers at Landerhaven
Leonard Strand, Vivid Diamonds and Design
Pahlmeyer
Stephen Lewandowski Harlan Social
Hertz Car Rental
MacRostie Winery
Hilton Downtown Cleveland
Madeline Parker
Hilton Grand Vacations
Marc Vetri
Hiro Sone & Lissa Dourmani
Market Garden Brewery Sam McNulty
Great Lakes Theatre Festival Greater Cleveland Film Commission
Hitching Post Winery Hotel Indigo Hubert Keller Hugh Mangum - Mighty Quinn’s BBQ
Pepsi Platform Brewing Company Playhouse Square Promotional Solutions Quicken Loans Arena
Ted & Teresa Sahley Terredora Di Paolo The Westin Excelsior, Florence The Cleveland Metroparks The Cleveland Orchestra
Meander
Quivira
The James and Angela Hambrick Foundation
Michael Symon
Rebecca Masson - Fluff Bake Bar
The Lubrizol Corporation
Michele Egan and Thomas CaprettaCafé 4250
Robert Hartshorn
The Metropolitan at the 9
Rock and Roll Hall of Fame
Hyde Park
Michelle Karr Ueoka - MW Restaurant
The Parker Skin & Aesthetic Clinic
Roserock
Il Borro
Mira
The Peabody Hotel
Rudi Wiest Selections
Il Molino di Grace
MOCA
The Ritz-Carlton, Naples
Sara’s Place
Intercontinental New York Barclay
Montaribaldi
The Shoreby Club
Saucisson
Mr. & Mrs. Brad I. Demsey
Schug Carneros Estate
The Western Reserve Historical Society
Mr. & Mrs. Kenneth J. Lakota
Seghesio Winery
Thomas Fogarty
SFDesigns
Tom McNair, Executive Director, Ohio City Inc.
J.R. Campbell, Kent State University Fashion School Jiho Kim - The Modern
Mr. & Mrs. Lawrence H. Coven
Shaker Livery Sheila McHale
As of June 12, 2017
15 | BENEFIT FOR UNIVERSITY HOSPITALS SEIDMAN CANCER CENTER | PRESENTING SPONSOR HUNTINGTON BANK
Twomey Cellars United Valley Vineyards Vitamix Wagner Family Westin Cleveland Downtown Willamette Valley Vineyards Zach Bruell Zoe Conley Zuccardi
UHGIVING.ORG | #FIVESTARSENSATION | 16
F I V E S TA R C H E F S Michael Symon Derek Clayton & Summer Genetti Steve Aheimer & Adam Lizak John Alers, Rebecca Bills & Jermey Lanyon Kenny Callaghan Thomas Capretta & Michele Gaw Sam Choy Kelly English Marc Forgione Perry Hendrix Aaron Hoskins & Sarah Simmons Farmer Lee Jones & Jamie Simpson Doug Katz Hubert Keller Brad Lettau & Frank Ostini Stephen Lewandowski Hugh Magnum Paul Minnillo & Matthew Mytro Vishwatej Nath Aarรณn Sรกnchez Jonathon Sawyer Karen Small BJ Smith Hiro Sone & Lissa Doumani Celina Tio Anthony Verona Marc Vetri Charles Voudouris Rocco Whalen Eric Williams
Michael Symon, Five Star Host Chef
Michael Symon; Cleveland, OH Angeline by Michael Symon, B Spot Burgers, Bar Symon, Roast, Lolita, Lola and Mabel’s BBQ
C
hef Michael Symon cooks with soul. Growing up in a Greek and Sicilian family, the
Cleveland native creates boldly flavored, deeply satisfying dishes at his restaurants in America’s heartland. He also shares his exuberant, approachable cooking style and infectious laugh with viewers as an Iron Chef on Food Network and as a co-host on ABC’s The Chew. When he’s not working, Michael is riding his motorcycle, cooking at home, playing golf, thinking about his next tattoo, gardening in the backyard or spending time with his wife, Liz, and their Old English bulldog, Ozzy.
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FIVE STAR SENSATION
F I V E S TA R C H E F S
Steve Aheimer & Adam Lizak First Energy Stadium Cleveland, OH
Derek Clayton & Summer Genetti
Michael Symon Restaurants Cleveland, OH
As Corporate Chef, Derek Clayton oversees all the kitchens of Michael Symon Restaurants. He earned a degree in interdisciplinary studies from the University of Michigan before working at a series of renowned restaurants, ultimately joining the team at Symon’s Lola in 2006.
Self-guided Pastry Chef Summer Genetti was a voracious reader of cookbooks as a child, Now, she helms the desserts programs for Michael Symon Restaurants.
As Executive Chef at First Energy Stadium, Steve Aheimer leads an NFL-sized operation, overseeing concessions, club spaces, and catering. Aheimer got his start at Kostas Restaurant in Cleveland, where he played flag football against Michael Symon’s Lola team.
Adam Lizak is a 2007 graduate of Le Cordon Bleu in Pittsburgh, who currently serves as Executive Sous Chef at First Energy Stadium.
19 | BENEFIT FOR UNIVERSITY HOSPITALS SEIDMAN CANCER CENTER | PRESENTING SPONSOR HUNTINGTON BANK
Kenny Callaghan Eatright Hospitality New York City, NY
John Alers, Rebecca Bills & Jermey Lanyon Block16 Hospitality, Public House; Flour & Barley Las Vegas, NV
John Alers is Chef de Cuisine at Flour and Barley in Las Vegas. He trained at the California School of the Culinary Arts.
As Corporate Executive Pastry Chef of Block16 Hospitality, Rebecca Bills is responsible for all dessert programs at Las Vegas hot spots such as Public House, Flour & Barley, Barrymore, and Holsteins.
Jermey Lanyon worked under a number of prominent Las Vegas chefs before joining the Public House and Block 16 Hospitality.
Kenny Callaghan is a celebrated chef and restaurant consultant with a 28-year career in some of New York City’s most beloved restaurants, including Danny Meyer’s Union Square Hospitality Group. Kenny and his recipes have appeared in countless media outlets, and he developed a successful line of internationally distributed consumer goods including barbecue sauces, rubs and chocolate bars.
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FIVE STAR SENSATION
F I V E S TA R C H E F S
Thomas Capretta & Michele Gaw Tri-C Culinary Arts Cleveland, OH
Sam Choy
Poke to the Max Seattle, WA
“Mo’ poké, mo’ betta” is the mantra of chef, restaurateur and Food Network star Sam Choy. Choy’s wildly popular Poké to the Max includes three food trucks and two brick-and-mortar locations in the Seattle area, and has helped turn the traditional Hawaiian dish into a mainland obsession.
Tom Capretta, Certified Executive Chef and Certified Culinary Educator, is an instructor in the Hospitality Management Program at Cuyahoga Community College.
Michele Gaw is a full-time assistant professor for the Hospitality Management Center of Excellence. Both share a passion for sharing their enthusiasm for the culinary industry with students.
Kelly English
Restaurant Iris; Second Line Memphis, TN
Kelly English is Executive Chef/Owner of acclaimed Restaurant Iris and The Second Line in Memphis, Tennessee. English, who was named a James Beard Award Semifinalist for Best Chef: Southeast, has appeared on the Food Network’s “The Best Thing I Ever Ate,” and earned Memphis Restaurant Association’s “Restaurateur of the Year” award.
21 | BENEFIT FOR UNIVERSITY HOSPITALS SEIDMAN CANCER CENTER | PRESENTING SPONSOR HUNTINGTON BANK
Marc Forgione
Aaron Hoskins & Sarah Simmons
Restaurant Marc Forgione New York City, NY
Chef Marc Forgione is the Chef/Owner of Restaurant Marc Forgione, American Cut and Lobster Press and the co-owner/partner of Khe-Yo. Chef Forgione is also the author of “Marc Forgione: Recipes and Stories from the Acclaimed Chef and Restaurant” and was an Iron Chef on Food Network’s “Iron Chef: America.”
Birds & Bubbles; Rise Gourmet Goods & Bakeshop; CITY GRIT New York, NY; Columbia, SC; New York, NY
Cincinnati native Aaron Hoskins joined CITY GRIT Hospitality Group in 2016 as Culinary Director and Co-Executive Chef of Birds & Bubbles and Ris Gourmet Goods & Bakeshop.
Named one of the 50 best chefs in New York City by FOOD & WINE magazine, Sarah Simmons is the CEO of CITY GRIT Hospitality Group.
Perry Hendrix Avec Chicago, IL
Chef Hendrix began his professional cooking career in Asheville, NC. After opening a Brasserie by Niche in St. Louis, Hendrix moved to Chicago in 2010 to take the helm at Custom House Tavern, eventually opening Maison in 2012. Now at Avec, Hendrix’s rustic menu features Mediterranean classics, highlighting Midwestern ingredients.
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FIVE STAR SENSATION
F I V E S TA R C H E F S
Doug Katz
Hubert Keller
Douglas Katz is the owner and Executive Chef of Fire Food and Drink, CEO/Chef of Fire Spice Company, and Chef/Partner of Provenance at the Cleveland Museum of Art. He serves as a Chef Ambassador to the Monterey Bay Aquarium, and earned a James Beard Foundation nomination for “Best Chef: Great Lakes Region” in 2014.
Hubert Keller is one of America’s most recognized and acclaimed chefs. His empire includes restaurants: Fleur by Hubert Keller (Las Vegas); Burger Bar (San Francisco, Las Vegas) cookbooks; television: Top Chef (Bravo); Secrets of a Chef (PBS) and many awards, including the James Beard Foundation’s “Best Chef: California.”
Fire Shaker Heights, OH
Fleur Las Vegas, NV
Farmer Lee Jones & Jamie Simpson The Chef’s Garden Huron, OH
As founder of The Chef’s Garden, Farmer Lee Jones’s trademark overalls symbolize his commitment to sustainable agricultural practices. He was one of the first farmers to be honored by the James Beard Foundation.
As the Executive Chef Liaison at The Culinary Vegetable Institute at The Chef’s Garden. Chef Jamie Simpson designs dishes around each day’s harvest on the farm.
23 | BENEFIT FOR UNIVERSITY HOSPITALS SEIDMAN CANCER CENTER | PRESENTING SPONSOR HUNTINGTON BANK
Brad Lettau & Frank Ostini
Hugh Magnum
The Hitching Post II Buellton, CA
For mouthwatering western barbecue and world class California Pinot Noir, the Hitching Post II in Buellton, California, is the place to be. Made famous by the
Mighty Quinns Barbeque New York City, NY
movie Sideways, the restaurant honors traditional west coast barbecue under the leadership of Chef/ Owner Frank Ostini and chef Brad Lettau. Stephen Lewandowski Harlan Social, Harlan Publick Stamford, CT
As Chef and Owner of Harlan Social and Harlan Publick, Stephen Lewandowski uses his creative vision and wide culinary experience (including corporate, conventional, fine dining, and off premise) to craft a premiere dining experience. He participates in many charity events and has been extensively featured in the national press.
Hugh Mangum, a French Culinary Institute graduate who worked with Jean-Georges Vongerichten, is the mastermind behind New York’s Mighty Quinn’s Barbecue. Mangum’s journey into the world of barbeque began in Houston, Texas. Many years and copious piles of wood later, Hugh has honed his ability to make customers happy with slow-smoked goodness.
UHGIVING.ORG | #FIVESTARSENSATION | 24
FIVE STAR SENSATION
F I V E S TA R C H E F S
Aarón Sánchez
Vishwatej Nath
Johnny Sánchez New Orleans, LA Baltimore, MD
Urban Farmer Cleveland, OH
Executive Chef Vishu Nath leads culinary operations at Urban Farmer at the Westin Downtown Cleveland. Nath mans the farm-to-table steakhouse menu with a sensible philosophy, keeping the spotlight on ingredient quality. He says, “It’s those great, deep-rooted friendships with our farmers that inspires me to let ingredients speak for themselves.”
Paul Minnillo & Matthew Mytro Flour Moreland Hills, OH
When Chef Paul Minnillo combines his traditional Italian flavors with Chef Matt Mytro’s innovative culinary creations, magic happens. The result of their collaboration is the beloved Flour in Moreland Hills,
Ohio, where house-cured meats, hand-crafted artisanal cheeses, pastas, Neopolitan wood-fired pizzas and rustic Italian specialties are lovingly showcased.
Aarón Sánchez is an award-winning chef, TV personality, cookbook author and philanthropist. He is the chef/owner of Mexican restaurant Johnny Sánchez, with locations in New Orleans and Baltimore, and a judge on Fox’s hit culinary competition series MASTERCHEF. He costarred on Food Network’s “Chopped” and “Chopped Junior,” and is the author of two cookbooks. An active philanthropist, Sánchez launched the Aarón Sánchez Scholarship Fund, an initiative empowering aspiring chefs from the Latin community to follow their dreams and attend culinary school.
25 | BENEFIT FOR UNIVERSITY HOSPITALS SEIDMAN CANCER CENTER | PRESENTING SPONSOR HUNTINGTON BANK
Karen Small Flying Fig Cleveland, OH
Jonathon Sawyer
The Greenhouse Tavern Cleveland, OH
Jonathon Sawyer is a proud Clevelander and graduate of the Pennsylvania Institute of Culinary Arts. His restaurants – including his flagship, The Greenhouse Tavern, and Noodlecat – have earned numerous accolades, as has Sawyer, who was recognized as Best Chef: Great Lakes by the James Beard Foundation in 2015.
Karen Small opened Flying Fig in 1999. The Fig, as it is affectionately called by its customers, is going into its 18th year and has long been at the forefront of the farm to table movement. It continues to receive praise, both nationally and locally for its commitment to local cuisine.
Hiro Sone & Lissa Doumani Terra St. Helena, CA
Hiro Sone and Lissa Doumani are the husbandand-wife team behind Terra, a world-class restaurant in Napa Valley’s historic town of St. Helena.
The intimate restaurant captures the couple’s history, travels, tastes, and passion for exceptional dining, and it has been recognized with a Michelin star every year since 2005.
UHGIVING.ORG | #FIVESTARSENSATION | 26
FIVE STAR SENSATION
F I V E S TA R C H E F S
Celina Tio
Marc Vetri
Celina Tio is a chef and restauranteur based in Kansas City, MO, running two successful restaurants, JULIAN and The Belfry. She has been recognized with numerous awards including The James Beard Foundation’s 2007 Best Chef: Midwest and has appeared on many television shows, including Bravo TV’s Top Chef Masters and Food Network’s Iron Chef America.
Marc Vetri is the chef/ founder of Philadelphia’s critically acclaimed Vetri Family of Restaurants. In addition to his storied career in the kitchen, Marc is also the driving force behind the Vetri Community Partnership, a non-profit organization whose mission is to empower children and families through fresh food, hands-on experiences and education.
Julian Kansas City, MO
BJ Smith
Smokehouse Tavern Portland, OR
B.J. Smith, “Top Chef ” contestant, is the owner and Executive Chef of Smokehouse Tavern and Kim Jong Smokehouse in Portland, Oregon, and Smokehouse Provisions, in Vancouver, Washington. Smith brings more than two decades of culinary experience to his role, applying both classic and modern cooking techniques to high-quality ingredients provided by local farmers.
Vetri Restaurants Philadelphia, PA
Anthony Verona Sodexo Cleveland, OH
With his mother’s help, Anthony Verona started cooking at age seven. Trained at Johnson and Wales and the Culinary Institute of America, Chef Verona serves as culinary director for University Hospital Health System with Sodexo. He has received numerous accolades, including chef of the year North America in 2004, and 2012 and 2016 technical expert awards.
27 | BENEFIT FOR UNIVERSITY HOSPITALS SEIDMAN CANCER CENTER | PRESENTING SPONSOR HUNTINGTON BANK
Jim and Debbie Wert and their Family are proud to be a returning sponsor of University Hospitals Five Star Sensation. Thank you to the entire Seidman Cancer Center team for the caring and cutting-edge work that you do every day.
Jim Wert Jr., Maya Wert, Frank Stoner, Debbie Wert, Jim Wert, Katie Buckley, Owen Buckley ….In loving memory of Candace C. Wert
Rocco Whalen Fahrenheit Cleveland, OH
Charles Voudouris Tuck Room Tavern Los Angeles, CA
Charles Voudouris is the Corporate Executive Chef for iPic Entertainment and Tuck Hospitality Group. He served as Executive Chef at the famed Versace Mansion and trained as a stagier at renowned restaurants including Noma and Blue Hill at Stone Barns. Prior to joining the iPic team, he was the personal chef for Robert Downey, Jr.
Rocco Whalen has emerged as one of Cleveland’s best and most loved chefs. National and local accolades flow nonstop for his popular flagship property, Fahrenheit, and his brand has grown to include Rosie & Rocco’s restaurant at the Jack Cleveland Casino, and presences at both Quicken Loans Arena and FirstEnergy Stadium.
Eric Williams
Momocho Mod Mex Cleveland, OH
Eric Williams is the Executive Chef and Owner of Momocho Mod Mex and El Carnicero Tamaleria. In 2010 and 2011, he was nominated by The James Beard Foundation for “Best Chef Great Lakes Region.” A lifelong Clevelander, Eric is nationally known for his award-winning modern Mexican cuisine.
UHGIVING.ORG | #FIVESTARSENSATION | 28
FIVE STAR SENSATION
F I V E S TA R PA S T R Y C H E F S Eric Bedoucha Spencer Budros Britt-Marie Culey Michelle Karr-Ueoka Megan Ketover Jiho Kim Natasha MacAller Rory Macdonald Rebecca Masson Pichet Ong Daniel Skurnick Samantha Ward Sherry Yard
F I V E S TA R PA S T R Y C H E F S
Eric Bedoucha
Financier Patisserie New York, NY
Executive Pastry Chef and Co-Owner of Financier Patisserie, Eric Bedoucha discovered his passion for pastry at 14 and has since been a part of the teams at Maxim’s, Le Grenouille, Lutece, and Bayard’s. Under his leadership, Financier has become a New York City favorite, expanding to multiple locations.
Spencer Budros
Britt-Marie Culey
Pistacia Vera Columbus, OH
Coquette Patisserie Cleveland, OH
Chef Spencer Budros has over 20 years of experience in the pastry industry. In 2004, he was inspired to bring his pastry experience and talent to his hometown of Columbus, Ohio, opening Pistacia Vera – a pastry kitchen & cafe. Pistacia Vera currently has locations in historic German Village and in the North Market downtown.
Chef Britt-Marie Culey’s Coquette Patisserie is a Cleveland bakery and wine bar that specializes in French pastries, macarons, cakes, confections, savory small plates, and craft libations. Culey crafts the city’s most exquisite macarons in amazing flavors like cantaloupepaprika, lingonberry and drunken Ohio sour cherry.
UHGIVING.ORG | #FIVESTARSENSATION | 30
FIVE STAR SENSATION
F I V E S TA R PA S T R Y C H E F S
Michelle Karr-Ueoka
Michelle Karr-Ueoka: MW Restaurant; Artizen by MW Honolulu, HI
Michelle Karr-Ueoka trained at the Culinary Institute of America and worked at many lauded restaurants including The French Laundry, Daniel and Per Se before opening MW Restaurant in 2013 with her husband, chef Wade Ueoka. In 2014, The James Beard Foundation nominated MW for “Best New Restaurant” and Karr-Ueoka for “Outstanding Pastry Chef.”
Megan Ketover
Jiho Kim
Orchids at Palm Court Cincinnati, OH
The Modern NYC New York, NY
As a child, Megan Ketover read every cookbook she could, leading to her first job at a Cincinnati bakery, before later graduating summa cum laude from the Midwest Culinary Institute. In 2009, she won the American Culinary Federation’s Pastry Chef of the Year-Northeast Region, and has also competed on the Food Network’s Challenge, and Bravo’s Top Chef: Just Desserts.
As Executive Pastry Chef at The Modern NYC, Jiho Kim combines masterful technique honed in the kitchens of the five-star Renaissance Hotel in Seoul, L’Espalier in Boston and Gordon Ramsay at the London with an exquisitely refined sensibility to craft show-stopping desserts.
31 | BENEFIT FOR UNIVERSITY HOSPITALS SEIDMAN CANCER CENTER | PRESENTING SPONSOR HUNTINGTON BANK
Natasha MacAller Sausal El Segundo, CA
Natasha Macaller spent 30 years as a professional ballerina. Turning her artistic spirit to the kitchen, she channels the same passion, diligence and precision into her creative cooking. She divides her time between Los Angeles, London and New Zealand, working as a published author, teacher, restaurant consultant and consulting pastry chef at Sausal El Segundo.
Rory Macdonald
Rebecca Masson
Chanson New York, NY
Fluff Bake Bar Houston, TX
With a focus on European-led products and elevated preparation, pastry chef Rory Macdonald celebrates the art of dessert making at Chanson, his new bakery in the Flatiron District of New York City. Before Chanson, the South London native led pastry operations for the Michelin-starred Hakkasan restaurant group.
Affectionately known in Houston as “The Sugar Fairy”, Rebecca Masson’s signature style creatively marries the tradition of French pastry with beloved homemade childhood favorites. As owner and pastry chef of Fluff Bake Bar, she is a highly sought consultant, creating signature dessert menus for Houston’s most prestigious restaurants.
UHGIVING.ORG | #FIVESTARSENSATION | 32
FIVE STAR SENSATION
F I V E S TA R PA S T R Y C H E F S
Pichet Ong
Daniel Skurnick
Samantha Ward
Sugar and Plumm New York, NY
Buddakan New York City, NY
Exquisite Desserts Inc. Palm Desert, CA
A creator of whimsical sweet and savory foods, Pichet Ong combines the fond flavors of his childhood with modern cooking techniques to create culinary offerings that are seasonal, pure, light, and delightfully experimental, yet nostalgic. Ong’s creations can be found worldwide, from Sydney to Beijing, Istanbul to Dubai, and Tokyo to New Orleans and New York.
As the Executive Pastry Chef of STARR Restaurants, Daniel Skurnick has crafted confections for an array of acclaimed restaurants, including Buddakan, Morimoto, and Le CouCou – currently one of the hottest reservations in NYC. Skurnick was trained at the Culinary Institute of America.
After graduating from California Culinary Academy, Samantha Ward began working as a pastry chef in San Francisco. Later, she studied in Europe, receiving extensive training from world-famous chefs. Today, Ward and her team at Exquisite Desserts specialize in custom wholesale pastries, petite pastries, cookies, cupcakes, and specialty cakes for the Coachella valley.
Sherry Yard
The Tuck Room Los Angeles, CA
Three-time James Beard award-winning chef and author, Sherry Yard serves as COO for Tuck Hospitality Group, a division of iPic Entertainment, through which she’s developed three restaurant concepts with locations throughout the country. Additionally, she’ll revive the Los Angeles icon Helms Bakery as Chef and Proprietor in 2017.
33 | BENEFIT FOR UNIVERSITY HOSPITALS SEIDMAN CANCER CENTER | PRESENTING SPONSOR HUNTINGTON BANK
DELICIOUS ADDITIONS
Mitchell’s Ice Cream Cleveland, OH
When Mitchell’s Ice Cream opened in 1999, Mike and Pete Mitchell made crafting top-notch ice creams and serving them to the Cleveland community their life’s work. Mike is the ice cream chef; Pete is the taster-in-chief and operations guy. MItchell’s has multiple locations in Northeastern Ohio, including a flagship space at the historic Rialto theater in Cleveland’s Ohio City neighborhood.
Certified Angus Beef
Anna In The Raw
The Cheese Shop
Cleveland, OH
Cleveland, OH
Mansfield, OH
Anna Harouvis’s passion for creating meals with fresh and organic foods inspired her to begin her raw foods line, Anna in the Raw, which includes kale chips and juices designed to re-energize and cleanse the body. Satisfied customers include many local chefs, the Cleveland Cavaliers and the Cleveland Indians.
Located in the historic West Side Market in Cleveland, Ohio, The Cheese Shop offers an impressive imported and domestic cheese selection, offering more than 175 traditional and rare cheeses from all over the world, as well as a diverse line of specialty items. Proprietor Dion Tsevdos acquired The Cheese Shop in March 2007.
Bryan Schaff is an an astute grill master and meat connoisseur who works for Certified Angus Beef in public relations and communications.
UHGIVING.ORG | #FIVESTARSENSATION | 34
Making the CoMMunity better hard work, Makingtakes the CoMMunity dediCation, and More better takes hard work, people like you. dediCation, and More At Huntington, believeyou. it’s important to do peoplewelike more for the community – whether it’s rolling up At Huntington, we believe it’s important to do your sleeves and getting involved, or helping in more for the community – whether it’s rolling up other ways. That’s why we’re proudorto support your sleeves and getting involved, helping in University Hospitals andwe’re its tireless other ways. That’s why proud toefforts supportto make a difference the community. University in Hospitals and its tireless efforts to make a difference in the community.
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With over 200 locations, great care is even closer to you.
With convenient access across northern Ohio, University Hospitals is available for all your health care needs. Call 1-866-UH4-CARE (1-866-844-2273) or visit UHhospitals.org, to find a doctor or to schedule an appointment.
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FIVE STAR SENSATION
F I V E S TA R V I N T N E R S A to Z Wineworks
MacRostie Winery
Aiken
Meander
Aquitaine Wine Company
Mira
Burgess Cellars
Montaribaldi
Champagne Besserat
Pahlmeyer
Champagne Nominé Renard
Quivira
Château de Campuget
Roserock
COHO
Rudi Wiest Selections
Conundrum
Schug Carneros Estate
Debonne Winery
Seghesio Winery
Domaine Drouhin Oregon
Shiverick Imports
Dow’s Port
Silver Oak Cellars
Ehlers
St. Supery Winery
Farm Collective Napa Valley
Terredora Di Paolo
Farnese Group
Thomas Fogarty
Ferrari-Carano
Twomey Cellars
Frog’s Leap
Valley Vineyards
Graham’s Port
Wagner Family
Hitching Post Winery
Willamette Valley Vineyards
Il Borro
Zuccardi
Il Molino di Grace
F I V E S TA R V I N T N E R S
A to Z Wineworks Newberg, OR
Oregon’s A to Z Wineworks was started in 2002 with the mission of offering aristocratic wines at democratic prices. Helmed by Oregon wine industry veterans Deb and Bill Hatcher, A to Z has earned a national reputation for their Pinot Gris, Chardonnay, and superlative Pinot Noir. H H H H H H
After completing Masters’ degrees in writing and management, Bill Hatcher worked in finance and strategic planning for large retailers and consulted for varying start-ups before finding wine. In 1987, he launched and managed Domaine Drouhin Oregon for thirteen years. In 2002, he joined Deb Hatcher, Sam Tannahill and Cheryl Francis to found A to Z Wineworks. Pinot Gris Oregon, 2015 Chardonnay Oregon, 2015 Rose Oregon, 2016 Pinot Noir Oregon, 2014 The Essence’ Pinot Noir Oregon, 2015
Aiken
Aquitaine Wine Company Bordeaux, France
Burgess Cellars
St. Helena, CA
Aiken Wines is the personal project of renowned Napa Valley winemaker Joel Aiken, an evolving portfolio of site-specific Cabernet Sauvignons and Pinot Noirs from vineyards selected for their ability to produce wines of character and distinction.
Through Aquitaine Wine Company, Jean-Christophe and Margaret Calvet share their passion for the best Bordeaux AOC wines. It is a 21st century company with a 200 year legacy, centered in a commitment to long-term relationships and a thorough understanding of dynamic global wine markets.
When Tom Burgess purchased an 1870s-era Napa winery in 1972, he established himself as a pioneer of mountainside wineries. Still owned and operated by the family, Steve and Jim Burgess produce wines at two distinct estate vineyard sites and is known for a stellar Cabernet Sauvignon.
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Joel Aiken is an internationally recognized winemaker with a history of over 30 years of producing award-winning Napa Valley wines. In 2009, he began production of his own wine under the Aiken label producing Sonoma Mountain Pinot Noir as well as Rutherford and Oakville Cabernet Sauvignon. His wife, Amy Aiken, is the owner and winemaker at Meander Wines. Napa Chardonnay, 2016 Chardonnay Carneros Hyde Vineyard, 2013 Pinot Noir Carneros Stanly Ranch, 2013 Napa Cabernet, 2012 Syrah Carneros Stanly Ranch, 2014
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Laura Landoll has worked with Aquitaine since 2013 but has been a part of the food and beverage industry for over 25 years. Her experience spans roles in the wholesale trade as well as restaurant concepts ranging from brewpubs to fine dining. She is a lifelong student and teacher of wine and wine service. Chateau La Freynelle Blanc, 2015 VillaViva Rose Cotes de Thau, 2016 Chateau Blaignan Medoc, 2012 Chateau St. Andre Corbin St. Georges St. Emilion, 2014 Chateau Coutet St. Emilion, 2012
St. Helena, CA
H H H H H H
Steven Burgess was a high school physics teacher, wine representative, night barman and restorer of vintage trailers before his father persuaded him to return to Burgess Cellars in 2004. In 2013, Burgess was promoted to President, making it a true secondgeneration family business. He serves on the Wine Service Co-op Board of Directors. Kelly Woods is a graduate of the world famous UC Davis School of Viticulture and Enology. Her winemaking career has seen her at Seavey, Bryant Family, and Sequoia Grove Winery in the Napa Valley as well as further afield in New Zealand. She manages all aspects of Burgess winemaking. Chardonnay Russian River, 2015 Merlot Napa, 2014 Cabernet Sauvignon Napa, 2013 Mountaineer, 2013
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FIVE STAR SENSATION
F I V E S TA R V I N T N E R S
Champagne Besserat
Château de Campuget
Épernay, France
Nimes, France
Besserat de Bellefon, established in 1843 by Edmond Besserat, embodies the characteristic prestige of France’s Champagne region. The House’s exceptional and elegant Champagnes are designed to pair beautifully with exquisite cuisine, and are characterized by a creamy froth and bubbles 30% finer than those of other Champagnes, creating the Besserat de Bellefon Sensation.
At Château de Campuget, the Dalle family produces wines that are true to the “terroir” of the Costieres de Nimes, respecting tradition while embracing modern winemaking techniques. Since 1942, they have used their deepening knowledge of soils and vines to constantly refine their exquisite wines.
Brut Cuvee des Moines, NV Brut Rose Cuvee des Moines, NV Blanc de Blancs, NV Brut Vintage, 2006
Champagne Nominé Renard Champagne, France
Germaine Renard and her husband, André Nominé, established Champagne Nominé-Renard in 1960. For the last 35 years, their son Claude has been chief viticulturist and winemaker. Assisted by his own son, Simon, Claude minutely tends each vine until the grape has reached its best, ensuring that the resulting Champagne truly captures the family’s passion. H H H H H H
Jim Cosma is the founder and CEO of Atlas Imports, the US agent and importer for Nominé Renard Champagne. Atlas Imports is committed to working only with wineries that have the following three components: family-owned properties, properties with a tradition of making wine for at least 100 years, and those committed to sustainable farming practices.
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Franck-Lin Dalle is the third generation of the family to manage Château de Campuget. Being great students of American history, Franck-Lin’s parents named him after Benjamin Franklin. Beautiful Campuget is just outside of Nimes and produces stylish Rosés and other wines indigenous to southern France. Tradition White Wine, 2015 1753 Viognier, 2016 6 pack 1753 Rose, 2016 6 pack 1753 Syrah, 2015 6 apck Sommeliere Red, 2013 6 pack
COHO
Napa, CA
Founded in 2002 by vintner Gary Lipp, COHO makes wines that are easy to enjoy, full of flavor and reasonably priced. Coho has garnered recognition from the press, wine trade, and wine lovers for the quality and value of their unique, vineyarddesignated Cabernet Sauvignon, Pinot Noir, Merlot and Bordeaux Blend, HEADWATERS™. H H H H H H
Gary Lipp grew up in Cleveland and attended Syracuse and New York Universities. Wine was his calling, and he worked for Joe Heitz, Robert Mondavi Winery, The Chalone Group, Artisans and Estates, Domaine Chandon, Paul Hobbs, and Chappellet. All contributed to the skills and passion that helped Lipp start COHO. Headwaters Red, 2012 6 pack Stanly Ranch Pinot Noir, 2013 6 pack Michael Black Vineyard Merlot, 2012 6 pack Napa Valley Cabernet Sauvignon, 2013 6 pack
Nomine Renard Brut, NV Nomine Renard Rose, NV Nomine Renard Blanc de Blanc, NV
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ARE PROUD PARTNERS OF U N I V E R S I T Y H O S P I TA L S
FIVE STAR SENSATION
Conundrum Rutherford, CA
Vintner Charlie Wagner Sr.’s habit of mixing wines at the dinner table ignited a blended wine revolution. In 1989, Conundrum White was born, quickly taking off with its mysterious, tropical notes and amazing versatility. Conundrum Red, serious yet approachable, was introduced in 2011. Today, Charlie’s grandson, Charlie Wagner II, keeps Conundrum as original as ever. Conundrum is part of the Wagner Family of wines. H H H H H H
As Mid-Atlantic Regional Manager for Wagner Family of Wine, V. Roger Blottenberger draws on a deep-seated love of wine and over 26 years of experience. He has traveled extensively to all the major wine regions of the world and enjoys a strong understanding of the wine making process. Conundrum Sparkling, 2014 Conundrum White, 2015 Conundrum Red, 2014
Debonne Winery
Domaine Drouhin Oregon Dundee, OR
Dow’s Port
Madison, OH
Located in the Grand River Valley wine region, Debonne Vineyards is Ohio’s largest estate winery, boasting over 175 acres of vines. Their commitment to excellence is reflected in the premium quality of Debonne Vineyards varietals and their award-winning Ice Wine.
The Drouhin Family’s winemaking roots run deep, going back over a century to the best vineyards in Burgundy. Their estate winery in the Dundee Hills of Oregon’s Willamette Valley produces elegant Pinot Noir and Chardonnay wines forged from in the family’s tradition of fine winemaking in France: French soul, Oregon soil.
For over two centuries, Dow has been associated with the finest Port from the vineyards of Portugal’s Upper Douro Valley. Dow’s superbly concentrated wines are intense and tannic when young, maturing towards a superlative racy elegance with age and are known for a distinctive dry finish.
H H H H H H
Michael Harris is the winemaker for Debonne Vineyards. After 25 years in the restaurant industry, he earned an Enology Certificate at University of California Davis and became assistant winemaker at Newport Vineyards in Newport, Rhode Island. He joined Debonne in 2016. Vidal Ice Wine, 2013 Grand River Reserve Riesling, 2016 Unoaked Chardonnay Grand River, 2015 Rose of Pinot Noir NV
H H H H H H
Oporto, Portugal
Dow’s LBV 2011 Dow’s 10 Year Tawny
Mark Kalachnik is the Director of Sales for Dreyfus, Ashby & Company and has been an integral part of the sales and marketing of Maison Joseph Drouhin, Domaine Drouhin-Vaudon, Domaine Drouhin Oregon, Roserock Oregon and other family properties. He has traveled extensively and studied all major wine regions of the world. Domaine Drouhin Oregon Chardonnay “Arthur”, 2014 6 pack Domaine Drouhin Oregon Pinot NoirDundee Hills, 2014 6 pack Domaine Drouhin Oregon Pinot Noir “Laurene”, 2013 6 pack Roserock Chardonnay, 2014 6ack Roserock Pinot Noir, 2014 6 pack
41 | BENEFIT FOR UNIVERSITY HOSPITALS SEIDMAN CANCER CENTER | PRESENTING SPONSOR HUNTINGTON BANK
F I V E S TA R V I N T N E R S
Ehlers
St. Helena, CA
The Ehlers Estate vineyard is located on an historic winegrowing site in the northern part of Napa Valley’s acclaimed St. Helena appellation. The vineyard is farmed exclusively using earth-friendly organic farming methods, and is known for sophisticated wines with an old-world charm that capture the character and heritage of the land. H H H H H H
Farm Collective Napa Valley Napa, CA
Farm Collective Wine is a small group of friends, farmers and winemakers who have a common interest in preserving the Napa Valley’s farming roots. By banding together and blending grapes from classic heritage vineyard sites, the collective crafts a unique wine that embodies old school farming with new world winemaking. H H H H H H
Andy Bartee comes to Ehlers Estate with more than 12 years of experience in wine sales from the distributor, import, export, and supplier sides of the wine industry. With this extensive background, he manages all distributer partner sales in the US as well as export markets. His passions include wine, travel, and enjoying the beautiful outdoors.
After graduating from the University of California at Davis, Skip Karabian embarked on a career in agriculture and wine. He moved to the Napa Valley, working as the Domestic Brand Manager for Wilson Daniels Ltd., expanding his experience at Duckhorn Wine Company, and finally joining the Farm Collective and Regusci team as the Managing Director in 2010.
Sauvignon Blanc, 2014 Merlot, 2012 Cabernet Sauvignon Napa, 2012 Cabernet Sauvignon ‘1886’ Napa, 2013
Fortnight Cabernet Sauvignon, 2015 Regusci Cabernet Sauvignon Stag’s Leap District, 2014 Tank Garage All or Nothing Red, 2015 Tank Garage The Heavy Cabernet Sauvignon Napa Valley, 2014 T-Vine “Hallowed Ground” Napa Valley
Farnese Group
Ferrari-Carano
From its base in southern Italy, Farnese Vini creates beautifully packaged, high-quality wines presented at a competitive price. Their vintages have been recognized with more than 30 gold medals and international trophies, and their customer-focused business model has led to successful expansion into Puglia, Campania, Basilicata and Sicily.
Founded in 1981, FerrariCarano is the dream and hard work of Don and Rhonda Carano. Their stylish, delicious wines, from delicate whites to distinguished reds, are meticulously crafted for everyday dining enjoyment from a gorgeous property that evokes the beauty of the Italian countryside located in Sonoma County’s Dry Creek Valley.
Ortona, Italy
Healdsburg, CA
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H H H H H H
Vito Candela’s career in the wine and spirits business started in 1990 in Colombia where he worked as an importer. He moved to the US in1998 to accept a position with an important Tuscan producer. In 2013, he joined Farnese Group, the Italian leader on Southern Italian wines, where he is now the Vice President for North America. Fantini Gran Cuvee Bianco Brut NV, 6 pack Fantini Gran Cuvee Rose Brut NV, 6 pack Vigneti Del Vulture Piano del Cerro Aglianico del Vulture DOC, 2009, 6 pack Matane Primitivo Puglia IGT, 2015 Vigneti Zabu “Il Passo” Terre Siciliane IGT, 6 pack.
Sarah Quider began her winemaking career at Ferrari-Carano as a harvest intern in 1995. She then worked at Jordan Winery, while completing a degree in Viticulture and Enology from the University of California, Davis. Quider returned to Ferrari-Carano as assistant winemaker, and was quickly promoted. Now as executive winemaker, she is responsible for all FerrariCarano’s Wine Programs. Fume Blanc, 2015 Chardonnay Reserve, 2013 6 pack Merlot, 2013 Cabernet Reserve, 2015 6 pack
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F I V E S TA R V I N T N E R S
Frog’s Leap
Hitching Post Winery
Rutherford, CA
Buellton, CA
Under the visionary leadership of John Williams, family owned and operated Frog’s Leap has become an iconic Napa Valley winery known for sustainability, a sense of humor, and quality wines. Located in Rutherford, they were the first Napa winery to grow certified organic grapes.
Hartley-Ostini Hitching Post wines are made by Buellton Hitching Post owner/chef Frank Ostini and his good friend, former fisherman Gray Hartley. Their passioned focus has been to work with the California Central Coast’s best vineyards, producing many Pinot Noirs (including Highliner, featured in the film Sideways), some Syrahs and a Cabernet Franc blend.
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Jonah Beer moved to the Napa Valley in 1998 armed only with his passion for wine and a willingness to do anything. From his first job as a glass washer at Stag’s Leap Winery, he has risen to Vice President of Winery Operations at Frog’s Leap, where he runs the winery alongside John Williams. Sauvignon Blanc Rutherford Napa Valley, 2016 Chardonnay Napa Valley, 2015 Zinfandel Napa Valley, 2015 Estate Grown Caberent Rutherford Napa Valley, 2014 Merlot Rutherford 1.5L , 1998
Graham’s Port Oporto, Portugal
For almost two hundred years, W & J Graham’s has been an independent family business renowned for producing the finest Port wines. Graham’s was one of the first Port companies to invest in its own vineyards in Portugal’s Douro Valley and is now at the cutting edge of innovation in winemaking techniques. Graham’s Six Grapes Graham’s 10 Year Tawny
Pinks Rose, 2016 Hometown Pinot Noir, 2014 Highliner Pinot Noir, 2014 Perfect Set Pinot Noir, 2014
Il Borro
San Giustino Valdarno, Italy
Located in the Valdarno region at the foot of the Pratomagno Mountains, Il Borro is ideally situated for producing fine wines. Under the leadership of the Ferragamo family, the winery grows Sangiovese, Merlot, Cabernet Sauvignon and Petit Verdot grapes, and crafts excellent wines that have earned praise from connoisseurs around the world. H H H H H H
Francesco Pineider was born in Florence, Italy, but his curiosity and love for food and wines pushed him to travel and live in many parts of the world, for work and mostly for passion. Today, he calls Florida home and works exclusively for Il Borro, covering the North and South American markets. Lamelle Chardonnay IGT, 2016 Pian di Nova IGT, 2013 Polissena IGT, 2012 Il Borro IGT, 2013
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FIVE STAR SENSATION
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Il Molino di Grace Panzano, Italy
Located in the heart of Italy’s Chianti region, Il Molino di Grace celebrates the idyllic marriage of Tuscan terroir and Sangiovese grapes under the passionate stewardship of the Frank Grace family. The winery stands on 30 hectares of vineyards that have been producing traditional wines for over 350 years.
MacRostie Winery
Meander
St. Helena, CA
Mira
Healdsburg, CA
MacRostie Winery and Vineyards is one of the Sonoma Coast’s defining wineries, and an established leader in bright, balanced, age-worthy Chardonnays and Pinot Noirs. MacRostie is guided by winery founder Steve MacRostie and talented winemaker Heidi Bridenhagen, who are making the finest wines in the winery’s storied history.
Meander is the personal passion project of winemaker Amy Aiken. The winery’s limited production is exclusively Cabernet Sauvignon from the world renowned Napa Valley. Aiken blends fruit from two historical vineyards, both of which have been family farmed for generations: Rutherford’s Morisoli Ranch and St. Helena’s Lewelling Vineyards.
In 2012, Jim “Bear” Dyke, Jr. and Gustavo A. Gonzalez launched Mira Winery. Mira is anchored in the lineage and longevity of the alchemy of Napa Valley, producing hand-crafted, all-natural wines, each a true expression of the unique grapes that went into it, and aged to produce flavors defined by their understated elegance.
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Daniel Grace owns and operates Il Molino di Grace with his father Frank and his brother Tim. Grace is a cross-arena entrepreneur who is deeply immersed in the Chianti wine business. He is immensely proud of his family’s award-winning Sangiovese-grape and Tuscan-terroir inspired wines, and is expanding the winery’s footprint in North America, Asia and Europe.
A dynamic and gifted talent, Heidi Bridenhagen was named MacRostie’s winemaker before the age of 30, and is just the third winemaker in the winery’s storied three-decade history. She has worked closely with legendary vintner Steve MacRostie to establish one of the Sonoma Coast’s most diverse and acclaimed vineyard programs.
Chianti Classico DOCG, 2013 Chianti Classico Gran Selezione “Il Margone” DOCG, 2011 6 pack Il Volano Toscana IGT, 2013 Gratius Toscana IGT, 2010 6 pack
MacRostie Chardonnay Sonoma Coast, 2014 MacRostie Pinot Noir, Sonoma Coast, 2013
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Joel Aiken is an internationally recognized winemaker with a history of over 30 years of producing award-winning Napa Valley wines. In 2009, he began production of his own wine under the Aiken label producing Sonoma Mountain Pinot Noir as well as Rutherford and Oakville Cabernet Sauvignon. His wife, Amy Aiken, is the owner and winemaker at Meander Wines. Napa Chardonnay, 2016 Chardonnay Carneros Hyde Vineyard, 2013 Pinot Noir Carneros Stanly Ranch, 2013 Napa Cabernet, 2012 Syrah Carneros Stanly Ranch, 2014
Napa, CA
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An accomplished winemaker responsible for some of the most famous wines in Napa Valley, Gustavo Gonzalez has gained a well-earned reputation around the world. With two decades of fine wine production experience, Gonzalez brings a unique integration of all facets of winemaking to Mira Winery. His wines consistently receive high marks. Napa Chardonnay, 2016 Chardonnay Carneros Hyde Vineyard, 2013 Pinot Noir Carneros Stanly Ranch, 2013 Napa Cabernet, 2012 Syrah Carneros Stanly Ranch, 2014
45 | BENEFIT FOR UNIVERSITY HOSPITALS SEIDMAN CANCER CENTER | PRESENTING SPONSOR HUNTINGTON BANK
“On behalf of the Kathleen A. Coleman and Robert S. Deak Families, we thank the physicians, nurses, researchers and staff of University Hospitals Seidman Cancer Center for their care and compassion.”
HKM is proud to support Five Star Sensation benefiting the UH Seidman Cancer Center.
5501 Cass Avenue Cleveland, Ohio 44102-2121 • 800.860.4456 • www.hkmdm.com
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DIGITAL & OFFSET PRINTING DATABASE MANAGEMENT MAILING & FULFILLMENT LARGE FORMAT DIGITAL PRINTING
FIVE STAR SENSATION
F I V E S TA R V I N T N E R S
Montaribaldi
Quivira
Barbaresco, Italy
Healdsburg, CA
Since 1968, the Family Taliano has used traditional farming techniques to grow grapes in Italy’s Piedmont region, crafting wines that highlight the different soils, climatic conditions and traditional varietals of the region - Nebbiolo, Barolo, Arneis, Barbera, Moscato and Dolcetto.
Quivira Vineyards’ is a leading producer of Zinfandel, Sauvignon Blanc and Rhone varietals, built upon intentional winegrowing and a thoughtful commitment to sustainable and organic farming. The seamless vision of quality shared between winemaker Hugh Chappelle and vineyard manager Ned Horton results in balanced wines that beautifully reflect their terroir.
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After graduating from UC Davis with a degree in Viticulture and Enology, Cleveland native Hope Shiverick worked for a California distributor. She joined her father David’s company, Shiverick Imports, in March 2016. Montaribaldi Moscato d’Asti Righey, 2016
Pahlmeyer Napa, CA
Pahlmeyer is known for rich, Napa Valley wine, Chardonnay, Merlot, Pinot Noir, and the exuberant Jayson Pahlmeyer. “My father’s vision and passion have driven our success for more than thirty years,” said Cleo Pahlmeyer. “With the support of an incredibly talented and dedicated team, I am honored to continue Pahlmeyer’s legacy of iconic wines.” H H H H H H
Jennifer Graycheck has been selling fine wine for 23 years. She worked on the wholesale side of the business as a Sales Manager at AHD Vintners in Michigan, then worked as a supplier for 10 years. Passionate about fine wine, Pahlmeyer Winery is a perfect fit for Graycheck, where she works as Sales Manager. Chardonnay, Vintage 2013 6 pack Pahlmeyer Merlot v2013 6 pack Pahlmeyer Proprietary Red 6 pack
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As Brand Manager for Quivira Vineyards and La Follette Wines, Doug Allan brings a unique intersection of branding, marketing, strategy, and entrepreneurship to his role. In business school, he successfully started Stacked Wines, an innovative single-serve wine package. He spends his free time working on startup projects, cooking in his outdoor kitchen and making cocktails. Rose Dry Creek, 2016 Sauvignon Blanc Dry Creek, 2015 Fig Tree Sauvignon Blanc Dry Creek, 2015 Zinfandel Dry Creek, 2014 Elusive GSM Dry Creek, 2014
Roserock
Drouhin, OR
RoseRock, an extraordinary vineyard at the south end of the Eola-Amity Hills, is the Drouhins’ next step in Oregon. Ancient volcanic soils, an ideal elevation range and the unique cooling effect of the Van Duzer corridor produce classic cool-climate Pinot Noir and Chardonnay. Roserock is LIVE-certified sustainable. H H H H H H
Mark Kalachnik is the Director of Sales for Dreyfus, Ashby & Company and has been an integral part of the sales and marketing of Maison Joseph Drouhin, Domaine Drouhin-Vaudon, Domaine Drouhin Oregon, RoseRock Oregon and other family properties. He has traveled extensively and studied all major wine regions of the world. Domaine Drouhin Oregon Chardonnay “Arthur”, 2014 6 pack Domaine Drouhin Oregon Pinot Noir Dundee Hills, 2014 6 pack Domaine Drouhin Oregon Pinot Noir “Laurene”, 2013 6 pack Roserock Chardonnay, 2014 6ack Roserock Pinot Noir, 2014 6 pack
47 | BENEFIT FOR UNIVERSITY HOSPITALS SEIDMAN CANCER CENTER | PRESENTING SPONSOR HUNTINGTON BANK
To all the chefs, pastry chefs and vintners who have donated a tremendous amount of time and energy! To all the volunteers that are involved to make Five Star Sensation 2017 a tremendous success towards The Seidman Cancer Center.
FIVE STAR SENSATION
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Rudi Wiest Selections
Schug Carneros Estate
Seghesio Winery Healdsburg, CA
Shiverick Imports
Sonoma, CA
Rudi Wiest Selections is a leading importer of fine German wines in the United States. Since 1978, its sole focus has been rebuilding the image of legendary Germany wine estates. Personal relationships with every estate and an exhaustive selection process mean that only the finest wines earn the Rudi Wiest Selections quality seal.
Schug Carneros Estate Winery is a family operation situated on a 50-acre site in the Carneros Appellation, southwest of Sonoma, where they grow Pinot Noir and Chardonnay grapes. Since 1980 and the birth of the very first SCHUG label, the family legacy of quality and sustainability has only grown.
Seghesio Family Vineyards has been part of the history and fabric of Sonoma County since 1895. The vineyards specialize in Zinfandel and Italian variety wines made from estate-owned and farmed vineyards, including those family founders Edoardo and Angela first planted in the late 1800s.
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Since Axel Schug joined the family winery full time in 1990, Schug Carneros Estate has seen its production and sales increase ten-fold. Today, he focuses his energies on refining the winery’s relationships with its customers in markets across the country and showcasing his family’s legendary wines.
David Shiverick’s talent for discovering exceptional, food-friendly wines and building relationships is the foundation of Shiverick Imports. He is an advocate for family-owned businesses, independent-minded growers and natural production methods. The company is based in Los Angeles and New York and their wines are sold throughout the US.
Carlsbad, CA
Elke Girresch is the Midwest Sales Manager for Rudi Wiest Selection. Her passion for wine began after she graduated from the Simon Knoll Hotel Management College in Munich, and has taken her to London, Germany and Chicago. She is a Certified Sommelier from the Master Sommelier Program, French Wine Scholar and Ambassador for Wines of Portugal. Pfeffingen Estate Dry Riesling, 2014 Rainer Sauer Muller-Thurgau, 2014 Becker Pinot Noir, 2012 Gunderloch Riesling Kabinett “Jean Baptiste”, 2015 Monchhof Riesling “Slate” Spatlese, 2015
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Sauvignon Blanc Sonoma Coast, 2016 Chardonnay Carneros, 2015 Pinot Noir Carneros, 2014 Cabernet Sauvignon Sonoma Valley, 2013
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Andy Robinson’s formal wine career began in 2001 with Charles Krug Winery in St. Helena. He joined Seghesio as enologist in 2003 and claims he hasn’t stopped learning since. Under the guidance of Ted Seghesio, Robinson has learned to craft fine wines from Zinfandel and varietals of Italian heritage. Seghesio Sonoma Zinfandel, 2015 Seghesio Old Vine Zinfandel Sonoma, 2013 6 pack Seghesio Defiant Red Blend Sonoma, 2015 Seghesio Home Ranch Zinfandel Alexander Valley, 2013 6 pack
Los Angeles, CA
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David Shiverick founded Shiverick Imports in 1987, focusing on unadulterated wines from family-owned estates throughout Europe. Now, his wine portfolio reads as one of the most prestigious wine books in the industry. Richter Zeppelin Riesling, 2015 Marie-Pierre Manciat Pouilly Fuisse Les Petite Bruyeres, 2015 Herdade Rocim Mariana Rose, 2016 Montaribaldi Barbaresco Palazzina, 2010 Chave Mon Coeur Cotes du Rhone, 2013
49 | BENEFIT FOR UNIVERSITY HOSPITALS SEIDMAN CANCER CENTER | PRESENTING SPONSOR HUNTINGTON BANK
Silver Oak Cellars Oakville, CA
Silver Oak began over a handshake between two friends with a bold vision: a focus on one varietal, Cabernet Sauvignon, aged exclusively in American oak and worthy of cellaring. The winery’s Napa Valley and Alexander Valley Cabernets are a sought-after staple on restaurant wine lists around the country. H H H H H H
Years spent in hospitality management at some of the country’s finest restaurants prepared Charlie Campbell well for the position he holds as Director of National Sales at Silver Oak and Twomey. His travels take him across the USA where he loves to connect with the brands’ customers. Twomey Sauvignon Blanc v2016 Twomey Russian River Pinot Noir v2014 Twomey Merlot v2012 Napa Valley Cabernet Sauvignon v2012
St. Supéry Estate
Terredora Di Paolo
Rutherford, CA
Campania, Italy
St. Supéry Estate Vineyards and Winery is a 100% estate grown, sustainably farmed winery located in the renowned Rutherford growing region of the Napa Valley. The vineyards and winery are certified Napa Green, and the winery has been recognized for its exceptional Sauvignon Blanc, Cabernet Sauvignon and estate red and white blends.
With 494 acres of privately owned vineyards in the best sites of the Avellino province, Terredora Di Paolo is one of the largest wineries in southern Italy. It has focused on rediscovering and restoring Campania’s ancient and native varietals such as Aglianico, Fiano, Greco and Falanghina.
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Susie Owen joined St. Supéry Estate in August 2010 as National Sales Manager after gaining significant industry experience in distributor sales and as a winery sales manager. In February 2011, she was promoted to Vice President and has full responsibility for all national distributor sales. She recently became a Certified Specialist of Wine. Sauvignon Blanc, 2016 Rutherford Estate Vineyard Merlot, 2013 6 pack Napa Valley Estate Cabernet Sauvignon, 2014 Napa Valley Estate Elu, 2013 6pack
Thomas Fogarty Woodside, CA
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Daniela Mastroberardino is an owner of Terredora di Paolo and its Administrative Director. She holds the offices of president of the National Association of the Wine Tourism Movement, national advisor of the National Association of Women in Wine, and advisor to the committee of the Streets of Wine and Tastes of Irpinia. Terredora Falanghina, 2015 Terredora Greco di Tufo, 2015 Terredora Fiano di Avellino, 2014 Terredora Aglianico, 2014 Terredora Taurasi, 2010
Set high in the mountains overlooking California’s Silicon Valley, the Thomas Fogarty Winery has been making single-vineyard Pinot Noir, Chardonnay, Merlot and Cabernet from the SCM appellation since 1981. Fogarty’s two estates are divided into micro-vineyards based on soil and topography. The winery was founded by Dr. Thomas Fogarty, a Stanford cardiovascular surgeon and inventor. H H H H H H
Originally from Sidney, Ohio, Ali Sells has held various roles in the wine and spirits industry all over the world, including Ohio, South Africa, Australia, and the San Fransico Bay area. As vicepresident of Thomas Fogarty Winery, she manages customer relations. Monterey Gewurztraminer, 2014 Santa Cruz Mountains Estate Chardonnay, 2013 Santa Cruz Mountains Estate Pinot Noir, 2013 Skyline Red Blend California, 2014
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Twomey Cellars Oakville, CA
Twomey began with an entrepreneurial itch, to take everything learned in the vineyards and cellar at Silver Oak and apply it to new varietals. Combining a philosophy of continuous improvement, experience, and a sense of curiosity, Twomey crafts Pinot Noir, Merlot and Sauvignon Blanc from outstanding vineyards from California to Oregon. H H H H H H
Years spent in hospitality management at some of the country’s finest restaurants prepared Charlie Campbell well for the position he holds as Director of National Sales at Silver Oak and Twomey. Charlie’s travels take him across the USA where he loves to connect with the brands’ customers. Twomey Sauvignon Blanc v2016 Twomey Russian River Pinot Noir v2014 Twomey Merlot v2012 Napa Valley Cabernet Sauvignon v2012
Valley Vineyards
Wagner Family
Morrow, OH
Rutherford, CA
Since 1970, the Schuchter family has crafted award-winning, estate-grown table and dessert wines at Valley Vineyards in Morrow, Ohio. Situated between Dayton and Cincinnati in a region of glaciated soils especially ideal for growing premium wine grapes, the winery has earned a reputation for excellent wine and a welcoming atmosphere.
The Wagner Family of Wine includes chardonnay, pinot noir, sauvignon blanc and merlot made by Charlie, Joey and Jenny, three of Chuck Wagner’s four children. From their base in Rutherford in the heart of the Napa Valley, they balance tradition with pushing the boundaries to make ever-better wines. The family of wineries includes Caymus, Conundrum, Mer Soleil, Red Schooner and Emmolo.
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As Vice President of Valley Vineyards, Joe Schuchter is the third generation of Schuchters in the family wine business. After attending the University of Cincinnati, Schuchter came to the business focusing on marketing and sales. He works hand in hand with industry partners and distributors. Ice Wine Bourbon Barrel Aged Mead Honey Mead Champagne
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As Mid-Atlantic Regional Manager for Wagner Family of Wine, V. Roger Blottenberger draws on a deep-seated love of wine and over 26 years of experience. He has traveled extensively to all the major wine regions of the world and enjoys a strong understanding of the wine making process. Emmolo Sauvignon Blanc Napa, 2015 Mer Soleil Silver Chardonnay, 2015 Mer Soleil Chardonnay Santa Lucia Highlands, 2015 Red Schooner “Voyage 3” Malbec Caymus Cabernet Sauvignon Napa, 2014
Willamette Valley Vineyards Turner, OR
Our mission in growing cool-climate varietals is to create elegant, classic Oregon wines from the Willamette Valley Appellation. As native Oregonians, we treasure our environment and use sustainable practices in growing and vinifying our wine grapes. H H H H H H
Head Winemaker Joe Ibrahim knew a career in wine was his destiny. When he was old enough, his parents gave him a kit and he made all kinds of wine, including turnip. As an adult, he discovered a passion for crafting premium cool climate varieties, and he joined Willamette Valley Vineyards to create high quality Pinot Noirs. Pinot Gris, 2015 Riesling, 2015 Whole Cluster Pinot Noir, 2016 Estate Pinot Noir, 2015
Zuccardi
Mendoza, Argentina
Zuccardi was founded in 1963 by Alberto Zuccardi. He began planting vines in Maipú, experimenting with an irrigation system of his own creation based on a method used in California. Forty-five years and three generations later, the family crafts worldrenowned wines from its five Argentinian estates. H H H H H H
Leandro Lowi is Familia Zuccardi’s Export Manager and Brand Ambassador for the US market. A native of Mendoza, Argentina, he joined the winery in 2006. He has a degree in Business Administration and has taken many courses on wine making and wine tasting. Wine is in Lowi’s family, and his brother also works in the wine industry. Q Malbec, 2014 Q Cabernet Sauvignon, 2013 Zeta, 2012 Tito, 2014 Aluvional Altamira, 2011
51 | BENEFIT FOR UNIVERSITY HOSPITALS SEIDMAN CANCER CENTER | PRESENTING SPONSOR HUNTINGTON BANK
ASK THE CHEFS
Vishwatej Nath
Aarón Sánchez
“Food – simply put – is something that looks good, smells good and tastes good. Give it the respect for what it is and treat the ingredients with love and care.
The kitchen is a great place to find your discipline, passion and creativity. I love sharing my culture through food and honoring my legacy as well as uplifting and empowering the Latin community.
Steve Aheimer To quote my mentor, Chef Hinnerk Von Bargen, “Always remember that the key to the success of any meal lies in the principality of the ingredients and sincerity of the preparation. Eat and live well!”
DE VOUR TH E ROAD. W W W.DAVISAUTOMOTIVE.COM
Adam Lizak When it comes to food, simplicity is key.
Farmer Lee Jones
Anthony Verona
Marc Vetri
Charles Voudouris
We should all learn to eat in harmony with nature. When asparagus is in season, we should eat it three times a day and then lust for it for the next ten months.
Simple but elegant flavor combinations are at the heart of my philosophy.
My father instilled three things in me: one – Always work for yourself, no matter what, be the boss; two – Always have integrity, you are only as good as your word; three – Always use veal, pork, and beef in meatballs. Life really is that simple!
The key to success lies in cooking with ingredients of the highest quality and using local products.
Doug Katz
You can’t make good food with bad ingredients.
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Marc Forgione
The best food starts with the best local and artisan ingredients. When you know your farmer and food producers, you can tell the authentic story of your cuisine.
Chefs share their thoughts on food and Five Star ||
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FIVE STAR SENSATION
ASK THE CHEFS
Jamie Simpson As a chef I have a greater responsibility to advocate sustainability in our food system and our workplace. Every person that walks into my dining room provides an opportunity to teach and an opportunity to learn. We as consumers determine the future of food. Food is perhaps the most meaningful form of communication the human race has to experience.
Chefs with a voice can speak on behalf of diners, farmers, purveyors, and employees. Agriculture is the largest labor force by occupation in the world. By educating people on the power of sustainable farming were not only doing ourselves a favor but were doing our children’s-children a favor. This is for the benefit of people and their health, as well as the land and its health.
Hubert Keller My philosophy is always: succeeding by creating!
Karen Small
Eric Bedoucha
Keep it fresh, simple and seasonal – and cook it with love.
Since I was a child, food was something that joyfully brought people together, but the day I made my first dessert and saw the smile on my mom’s face, I knew it was my destiny...I was 14.
Michelle Karr-Ueoka My father has been a patient here and I can not be more grateful for the care and support that he received while there. Five Star Sensation brings the community together all to help the University Hospitals Siedman Cancer Center. I feel so honored and grateful to be part of it. This event is always a highlight for me and I look forward to being reunited with friends who are ohana (family) to me all for a good cause in helping to raise money to fight cancer.
Sherry Yard I am honored to have participated for nearly 20 years as this event makes such a tremendous difference in people’s lives!
55 | BENEFIT FOR UNIVERSITY HOSPITALS SEIDMAN CANCER CENTER | PRESENTING SPONSOR HUNTINGTON BANK
My ability to help and support a cause that means so much to me. We all want to give what we can, and together we will make a big contribution to a major issue.
Natasha MacAller As the late Chef Charlie Trotter told me, “There are only so many tastes of food in one’s lifetime – make each one count.”
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Stephen Lewandowski
Chefs share their thoughts on food and Five Star ||
BJ Smith
Hiro Sone & Lissa Doumani We have participated in Five Star since the second year. In that time, we have watched the support of the community build a hospital. We have had the privilege of visiting the hospital that all this great work has built. There are no words to describe how honored we feel to be part of something so amazing.
I think we have all had this terrible disease effect our lives and the ones we love. It’s amazing to help in any way I can.
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Working Working together, together, sharing sharing a common a common goal. goal.
Our community is a great place. We enjoy living and working here for the same reasons you do – the celebrated traditions, the recreational opportunities, and the company of others who share our dreams. We’re proud to support University Hospitals’ Five Star Sensation benefit and many other Our community is a great place. We enjoy living and working here for the same reasons you do – events that help to bring people together for the common good. the celebrated traditions, the recreational opportunities, and the company of others who share our dreams. support University Hospitals’ Five Star Sensation benefit and many other KeyBankWe’re helpsproud peopletoand businesses thrive. Learn more. events help toatbring people together for the common good. Contactthat KeyBank key.com/community. KeyBank helps people and businesses thrive. Learn more. Contact KeyBank at key.com/community.
Key.com is federally registered service mark of KeyCorp. ©2017 KeyCorp. KeyBank is a Member FDIC. 5110453
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ASK THE CHEFS
Brad Lettau
Eric Williams
Samantha Ward
Kelly English
Five Star is a grand event with great energy. We always look forward to visiting the wonderfully appreciate people of Cleveland, as we all help raise funds for cancer research.
Five Star Sensation helps raise much-needed funds, brings together the community and allows so many chefs to participate (and enjoy the event).
I lost my mom to cancer 20 years ago, and on March 10th, 2017, my mentor and dear friend Chef Stanton Ho lost his battle to cancer. Chef Stanton first invited me to assist him at the 5 Star sensation in 2001. The carrot cake I am serving this year was one of the first recipes Stanton shared with me. It has been one of my most popular cakes since opening. Everytime I sell our carrot cake, I hear Stanton’s voice asking me, “Where are my royalties?” I am deeply honored to participate in this truly life-changing charity event.
I have been a part of Five Star for five years now and it means the world to be able to impact people through this event.
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Chefs share their thoughts on food and Five Star ||
Celina Tio I always love being able to help charities like Five Star Chef Sensation. To be able to help change people’s lives for the better makes what I do every other day so much more meaningful.
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F I V E S TA R R E C I P E S Sauces and Starters
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Savory Recipes
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Sweet Recipes
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Steve Aheimer’s Sumac Scallops With Pickled Watermelon Salad Makes 16 small plates [ INGREDIENTS ] 16 1 16 8 1 1 ½ ½
Diver sea scallops quart pickling brine (a basic brine is equal parts vinegar and water) ounces watermelon ounces Daikon radish ounce cilantro tablespoon olive oil ounce kosher salt ounce sumac spice
[ PREPARATIONS ] First, prepare the salad. Small dice the Daikon radish and place in a large plastic container. Bring the pickling brine to a boil, then pour it over the diced Daikon radish. Cover and let sit at least 1 hour, then drain and refrigerate. Small dice the seedless watermelon; place in a mixing bowl. Add the pickled Daikon radish to the diced watermelon. Chop the cilantro, reserving a few leaves for garnish. Gently fold the cilantro into the watermelon-radish mixture. Place the salad in the refrigerator. Next, cook the scallops. Heat a sauté pan over high heat, and add the olive oil. Season the scallops with the kosher salt and sumac. Sear the scallops in the hot sauté pan until bronzed; flip to cook through. To serve, spoon a small portion (approximately two ounces) of watermelon radish salad on a plate. Place a seared scallop on top, and garnish with a cilantro leaf.
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FIVE STAR SENSATION
Rebecca Bills’s Whiskey Milkshake Makes One
[ INGREDIENTS ] 4 Large scoops vanilla ice cream 4 Tablespoons strawberry jelly 1 Ounce Hudson Manhattan Rye 4 Tablespoons blueberry jam Whipped cream, for garnish 1 Tablespoon freeze-dried blueberries, for garnish 1 Tablespoon freeze-dried strawberries, for garnish [ PREPARATIONS ] Take ice cream out of the freezer to soften. In the meantime, stir the strawberry jelly in a small bowl until smooth and transfer to a small squeeze bottle or piping bag with a plain tip. Swirl the strawberry jelly onto the inside bottom of the milkshake glass. Place ice cream, rye and blueberry jam in a blender and blend until smooth. Pour the blended shake into milkshake glass and place any excess in a shake tin on the side. Garnish milkshake with a swirl of whipped cream and top with a sprinkling of freezedried blueberries and strawberries.
Marc Forgione’s Grilled Barcat Oysters with Mangalitsa Maître D Butter For 18 oysters
[ INGREDIENTS ] 1 pound Mangalitsa fatback (lard) 3½ tablespoons chopped parsley 3½ tablespoons minced shallot 1½ tablespoons chopped garlic 1½ tablespoons chopped chives Salt Cracked black pepper 18 Barcat oysters, cleaned and shucked [ PREPARATIONS ] Allow Mangalitsa fatback to come to room temperature, and mix together all ingredients until well combined. Place butter mixture in a piping bag. Pipe a 2 inch diameter log on to a sheet of plastic wrap, roll into a log and tie at the ends. Freeze until needed. Before using, let butter come to room temperature. Light a grill, heating to medium high heat – try to use charcoal and/or wood for the grill. Place a small pat of butter on each oyster and grill until cooked.
Doug Katz’s Harissa Sauce Makes 2 cups
[ INGREDIENTS ] 2 tablespoons vegetable oil 1½ cups onions, small dice 1 tablespoon kosher salt 1 tablespoon garlic, minced 3 cups red pepper, seeds, stem and ribs removed, small dice 1 jalapeno, stem removed, small dice 2 tablespoons harissa spice 1 cup water 1 tablespoon sherry vinegar [ PREPARATIONS ] In a sauce pot, heat oil on medium-high heat. Add onions and salt, and cook until translucent, stirring occasionally. Mix in garlic and cook for 3 minutes, then add peppers and cook until tender, about 6 minutes. Add spices, stir and cook for about 3 minutes or until very fragrant. Add water and bring to a simmer, simmer for 20 minutes. Put ingredients into a blender with sherry vinegar, and blend until smooth. Strain through a fine mesh strainer. Visit: firespicecompany.com for a roasted chicken recipe to pair with this sauce.
61 | BENEFIT FOR UNIVERSITY HOSPITALS SEIDMAN CANCER CENTER | PRESENTING SPONSOR HUNTINGTON BANK
Kelly English’s “Calas Tout Chauds” with Sweet and Sour Berries [ INGREDIENTS ] For the Calas 1 cup flour 2½ teaspoons baking powder 1 teaspoon ground cinnamon ½ teaspoon kosher salt 7 tablespoons sugar 1 teaspoon vanilla extract 3 eggs 1½ cups cooked long grain white rice, at room temperature Canola oil, for frying Confectioner’s sugar, for dusting
Sweet and Sour Berries ½ pounds strawberries rinsed, stemmed and cut in half 1 cup raspberries, rinsed 1 cup blueberries, rinsed 1 tablespoon chopped cilantro 1 tablespoon torn mint 1 roasted, seeded chopped jalapeno juice of two limes 1 tablespoon white sugar 4 tablespoons rice wine vinegar 1 small pinch kosher salt
[ PREPARATIONS ] First, prepare the berries. Mix berries, cilantro, mint, jalapeño, lime juice, a tablespoon of sugar, four tablespoons of rice wine vinegar, and a pinch of kosher salt. Let sit at least one hour. While the berries sit, make the calas batter. Mix the vanilla and eggs, then add the dry ingredients: flour, baking powder, cinnamon, salt, sugar and rice. Let rest. Heat canola oil in deep-sided fry pan. Drop spoon-sized dollops of calas batter into hot oil, and fry. Dust with confectioners sugar, and serve warm with sweet and sour berries.
UHGIVING.ORG | #FIVESTARSENSATION | 62
Perry Hendrix’s Heirloom Tomatoes with Tahini and Za’atar Serves 4, as an appetizer [ INGREDIENTS ] Tahini Sauce ½ cup tahini 6 tablespoons water 2 tablespoons lemon juice 1 clove garlic, microplaned or minced finely ½ teaspoon salt, more to taste
Za’atar 2 tablespoons 2 tablespoons 2 teaspoons ½ teaspoon
fresh thyme, picked white sesame seeds, toasted ground sumac salt
[ PREPARATIONS ] Choose heirloom tomatoes at peak ripeness. Stick to one tomato variety for this recipe – large slicing types such as Brandywine or Purple Cherokee are best. Cut the tomatoes in ¼ inch thick slices. Make the tahini sauce by combining all the ingredients in a bowl, whisking until smooth. Prepare the Za’atar by combining the spices. Set aside. To serve, lay sliced tomatoes on a large plate and season with coarse salt. Drizzle with tahini sauce and top with Za’atar.
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Aaron Hoskin’s Chow Chow
Stephen Lewandoski’s Sweet Vidalia Onion and Cinnamon Honey Chutney Makes about 1½ to 2 cups
[ INGREDIENTS ]
[ INGREDIENTS ]
100 grams Vidalia onions, small dice 100 grams green tomatoes, small dice 100 grams cucumbers, small dice 100 grams large cabbage, finely shredded 250 grams green bell peppers, small dice 8 grams hot peppers, small dice 11 grams kosher salt 1 gram mace 1 gram black pepper 1 gram white mustard seed 1 grams tumeric 3 whole cloves 1 grams celery seed 1/4 teaspoon whole grain mustard 22 grams brown sugar 454 grams apple cider vinegar
2 tablespoons olive oil 2½ medium Vidalia onions, 8-9 ounces each, coarsely chopped 1 tablespoon Dijon mustard 1 tablespoon plus 1½ teaspoons white wine vinegar 1 tablespoon sugar 1/4 cup honey Pinch cinnamon 1-2 tablespoons vegetable oil (if needed to thicken) Salt and pepper to taste
[ PREPARATIONS ]
Chutney can be stored covered in the refrigerator up to two weeks.
Toss together onions, tomatoes, cabbage, cucumbers, peppers and salt. Tie in a cheesecloth and hang overnight to ferment.
Use as a condiment on sandwiches and as a sauce for grilled meats such as pork or chicken or fish. Mix into steamed or sautéed green vegetables or drizzle over tangy goat cheese for an elegant appetizer. Combine with sour cream or plain yogurt for a vegetable dip.
[ PREPARATIONS ] In large skillet, heat olive oil. Add onions and sauté until caramelized and deep golden brown in color. Purée onions in a blender or food processor. Add mustard, vinegar, sugar, honey and cinnamon and blend to combine ingredients. Add oil, if needed, until mixture is consistency of honey.
Place vegetables in a lidded storage container. Grind dry spices together. Toss with mustard and brown sugar, then fold in with the chopped vegetables. Add vinegar. Allow to ferment at least two weeks for best results. Chow chow can be stored in the refrigerator for one year.
||
Chow Chow is great on everything. It’s my go-to add-on for burgers and hot dogs – we even whip some into cream cheese for our chow chow shmear at the Bakeshop. It’s the perfect spicy, sour, salty, sweet condiment.||
Aaron Hoskin
UHGIVING.ORG | #FIVESTARSENSATION | 64
Jamie Simpson’s Zucchini Cornbread Stuffed Squash Blossoms [ INGREDIENTS ] 6 tablespoons unsalted butter, melted, 1 cup cornmeal 3/4 cup all-purpose flour plus 1/2 cup for breading 1 tablespoon sugar 1½ teaspoons baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt
2 large eggs, lightly beaten 1½ cups buttermilk 3 large cloves of garlic shaved 1 quart of vegetable oil for frying 1 cup finely diced zucchini 6-8 zucchini blossoms chives, left whole and blanched
[ PREPARATIONS ] Preheat a shallow two quart frying pan with oil to 320 degrees. Prepare a sheet tray and a resting rack with paper towels for drying the blossoms when they come out of the fryer. In a large bowl, mix together the cornmeal, flour, sugar, baking powder, baking soda, zucchini, garlic and salt. In a separate bowl, mix together the eggs, buttermilk and butter. Pour the buttermilk mixture into the cornmeal mixture and fold together until there are no dry spots (the batter will still be lumpy). Scoop 1½ tablespoons of batter into each blossom and tie with a blanched chive. Fry until golden brown and a cake tester or pairing knife inserted into the middle of the cornbread comes out clean, about three to five minutes. Remove the cornbread from the fryer and let it cool for three to five minutes before serving. Cooking the cornbread batter in the squash bloom forces the bloom to expand and it looks like it might burst at the seams. The petals protect the batter from absorbing oil in a fryer as well.
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Saluting Excellence in caring and research at University Hospitals Seidman Cancer Center. with pride, respect and love
Carole and David D. Carr
Š 2015 United Airlines, Inc. All rights reserved.
SM
Proud to sponsor Five Star Sensation and University Hospitals.
UHGIVING.ORG | #FIVESTARSENSATION | 76
Hubert Keller’s Truffle Onion Velouté Shooters Makes 8 to 10 demitasse portions [ INGREDIENTS ] 3 tablespoons unsalted butter or extra virgin olive oil 2 pounds yellow onions, thinly sliced (about 10 cups) 2 garlic cloves, sliced 1 ounce black Périgord truffle, finely chopped by hand – Chef Keller says, “Use the real black truffles from France!” 2 cups low-salt chicken or vegetable broth 1 bouquet garni
sea salt freshly ground white pepper 1/2 cup heavy cream 1 tablespoon truffle oil – read the ingredients label and choose one made from oil and truffles. 8 to 10 small sprigs fresh chervil (optional)
[ PREPARATIONS ] Melt the butter in a large heavy sauté pan over low heat. Add the onions and garlic, stir well, cover and cook for about 10 minutes to allow the onions to soften. Uncover and continue to cook, stirring frequently, until the onions are very soft but not browned. Stir in three-quarters of the truffle (reserve the rest for garnish) for the last few minutes of cooking so the flavor blooms. Add the chicken broth, bouquet garni, salt and freshly ground white pepper to taste. Bring to a gentle simmer and cook, uncovered, for 20 minutes. The liquids will begin to reduce and the soup will thickens. Add the cream and continue to cook very slowly to meld the flavors, another 10 minutes. Let cool slightly. Transfer the soup to a blender, add the truffle oil, and blend until very smooth. Pour the soup through a fine-mesh sieve into a clean saucepan and reheat gently over low heat. The soup should be fairly thick but still easily pourable. Taste and adjust the seasoning with salt and pepper. Ladle the soup into small shooters glasses or demitasse cups, sprinkle with the remaining black truffle, add a small chervil sprig, and serve immediately. Chef Keller serves the velouté at Fleur by HK as a shooter.
This recipe will be a conversation piece at your table. Use real black truffles from France.||
||
Hubert Keller
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Brad Lettau’s Homemade Bacon [ INGREDIENTS ] 1 cup plus and 1 tablespoon 1/2 cup
Diamond Crystal kosher salt; or 2/3 cup Morton’s kosher salt – Diamond Crystal is more voluminous than Morton’s, so you need to use more of it for equivalent saltiness. granulated sugar
1/2 cup 1 2 tablespoons 2 tablespoons
packed light brown sugar rindless pork belly (5 to 8 lpounds without rind) molasses (not blackstrap) cracked black pepper
[ PREPARATIONS ] Mix together salt and sugars in a bowl with your hands, breaking up any lumps in the brown sugar. Rinse the pork belly, pat dry, and cut in half crosswise (with the grain). Rub pork halves all over with molasses, getting every nook and cranny. Sprinkle both sides with pepper. Follow the pepper with a generous sprinkling of the salt-sugar mixture; depending on the size of your halves, there may be extra. Massage it in gently all over and then give the pork pieces a little shake to get rid of the excess. Put each half in a non-metallic container with two inch high sides, such as a Pyrex baking dish. Cover with plastic wrap and chill. Chill pork halves five days to one week, depending on their weight, turning them over every day to get them to cure evenly. They will produce quite a bit of liquid, which you should leave in. when cured, they will feel firmer than they did when raw and will be a deep rosy brown color. Rinse pork (it’s okay if some pepper still sticks) and pat dry (this keeps the bacon from being too salty). Meanwhile, stack four or five charcoal briquets and a couple of paraffin lighter cubes to one side in a chimney starter, ignite cubes, and let briquets burn until ashy and glowing, about 20 minutes. Set an eight by ten inch disposable aluminum roasting pan on one side of grill’s firegrate. Arrange four or five wood chunks in pan in a single layer. With tongs, set the ashy briquets directly on chunks, spaced apart. When chunks begin to smolder, open bottom vents of grill and set cooking grate in place with hinged section over wood. Lay pork halves, fat side up, on cooking grate but not directly over wood. Set lid in place and fully open its vents. Your goal is to produce lots of billowing smoke. Keeping the heat between 150 and 200 degrees, smoke pork 3½ hours. Check the heat every 20 minutes or so. If it dips below 150 degrees, add another chunk and/ or ashy briquet to the pan. If it climbs above 200 degrees, close top and bottom vents halfway, or remove a chunk or briquet. Chill smoked bacon, uncovered, 4 hours, then wrap well in plastic wrap and chill overnight. If the bacon’s sides are uneven, trim them off (use the ends in soup, beans or to make bacon jam). Set a metal rack in a rimmed baking pan; repeat with a second pan and rack. Slice bacon with the grain about 1/2 inch thick, then lay slices on racks. Put pans in oven and turn to 425 degrees (do not preheat oven). Roast bacon just until edges are crisp, about 30 minutes, rotating pans halfway through if necessary for even browning. Bacon can be cooled at this point, then wrapped in plastic wrap and chilled for up to two days. To finish cooking, either grill it (as Lettau does at the restaurant), pan-fry it, or keep roasting until it’s as crisp as you like. Lettau suggests not overcooking.
UHGIVING.ORG | #FIVESTARSENSATION | 68
Vishwatej Nath’s Pan-Seared Walleye with Lemon Yogurt, Cilantro Poppy Seed Dressing, Sugar Snap Peas, Cucumber and Pickled Onion Makes 1 serving
For the walleye fillet 7 ounces walleye fillet 2 ounces butter 2 ounces vegetable oil For the vegetables 1/4 English cucumber, split in half and sliced on a bias 1 ounce pea shoots 2 ounces pickled onion 2 ounces sugar snap peas cilantro leaves 1 ounce vegetable oil 1/2 ounce butter pinch of sumac
For the lemon yogurt 1 cup greek yogurt 1/2 cup buttermilk 1 lemon, zest only 1 teaspoon sumac salt black pepper
||
[ INGREDIENTS ]
If you don’t have a Vitamix – get one! And two nonstick pans (more butter for the fish).||
For the dressing 2 ounces white wine vinegar 1 ounce local Ohio honey 2 ounces toasted poppy seed 1 ounce dijon mustard 1 bunch cilantro leaves 1 cup blended oil (20% olive; 80% canola)
Vishwatej Nath
[ PREPARATIONS ] Make the dressing: combine all ingredients in a powerful blender (like a Vitamix) and blend until well mixed. Set aside. Combine all ingredients for the lemon yogurt in a small bowl and whisk thoroughly. Set aside. Heat two eight-inch sauté pans over a medium heat. Pour 1 ounce of vegetable oil in one pan and 2 ounces of vegetable oil in the other. Place the fish skin side down in the sauté pan with two ounces of oil and cook for three minutes on medium high until the skin is crispy. Turn the fish over and cook for two more minutes. Add two ounces of butter to the pan and cook until the butter begins to brown, then lower the heat and cook for an additional minute. In the other sauté pan, combine the English cucumber, pickled onion and sugar snap peas and sauté for one minute. Add a tablespoon of the cilantro poppy seed dressing and the cilantro leaves with the half ounce of butter and remove from heat. Add a pinch of sumac along with salt and pepper to taste. Arrange the vegetable mix in the center of the plate and place the fish over it. Drizzle the yogurt and the dressing around the fish and garnish with pea shoots on top. 69 | BENEFIT FOR UNIVERSITY HOSPITALS SEIDMAN CANCER CENTER | PRESENTING SPONSOR HUNTINGTON BANK
Eric William’s Citrus-Cilantro Vinaigrette
Hugh Magnum’s Mighty Quinn’s Summer Potato Salad
[ INGREDIENTS ] potatoes celery stalks red onions bacon flat leaf parsley hard boiled eggs
For the dressing 2 cups mayonnaise 1/4 to 1/2 cup mustard 2 tablespoons celery seed 1 cup pickle relish 3 to 4 tablespoons rendered bacon fat salt pepper [ PREPARATIONS ] Wash the potatoes. Leaving the skin on, dice the potatoes in 1/2” to 1” pieces. Place in a pot, and cover with water. Cook on stove top until just tender. Drain and cool. Cook bacon; reserve the rendered bacon fat and let bacon cool. Dice celery and red onions. Rough chop bacon, pickled chiles, hard boiled eggs, and parsley. Combine all chopped ingredients in a large bowl.
1/2 cup 1/2 cup 1/2 cup 4 bunches 1 cup 1 1/2 cup 3 cups
lemon juice orange juice lime juice cilantro sugar jalapeno feta cheese oil
[ PREPARATIONS ] Combine the first eight ingredients in blender. Slowly add oil, and puree until smooth. Then taste, and adjust seasoning. Portion in large squeeze bottles.
||
[ INGREDIENTS ] For the salad 3 pounds 6 to 8 pickled chiles 1 to 2 1 pound 1 bunch 6 to 8
Makes 2 quarts
For this recipe, my recommendation is to taste! Always taste for the correct seasoning or acid level.||
Eric Williams
Next, prepare the dressing. In a small bowl, whisk together mayonnaise, mustard, celery seed, pickle relish and rendered bacon fat. Add salt and pepper to taste. Gently dress potato mixture with the mayonnaise blend and serve.
UHGIVING.ORG | #FIVESTARSENSATION | 70
FIVE STAR SENSATION
Paul Minnillo’s Eggplant Meatballs with Oven-Dried Tomatoes
Karen Small’s Goat Cheese Mousse with Red-Wine Caramel
[ INGREDIENTS ]
[ INGREDIENTS ]
For the eggplant meatballs 3 onions 1/4 cup smoked eggplant puree 2 tablespoons sherry vinegar 1 small eggplant, diced .75 quart grated mozzarella cheese 2 cups ricotta cheese 1 cup curing salé (2 parts salt to 1 part sugar) panko bread crumbs
2 cups dry red wine 1/2 cup ruby port 1 teaspoon whole black peppercorns 1 shallot, minced 2 thyme sprigs plus ½ teaspoon chopped thyme 1½ cups sugar 4 cups strawberries, hulled (2 pints) 2 teaspoons finely grated orange zest 2 tablespoons water One 11-ounce log of fresh goat cheese, softened 2 tablespoons heavy cream Pinch of freshly ground pepper Crostini and toasted walnuts, for serving
For the oven-dried tomatoes 1 case Roma tomatoes, halved 1/2 cup extra virgin olive oil 10 sprigs of thyme powdered sugar 1 teaspoon salt 1 teaspoon pepper [ PREPARATIONS ] Begin with the oven-dried tomatoes. Season the tomatoes with salt, pepper and thyme, toss with oil and place on a cooling rack, skin side up. Lightly dust tomatoes with powdered sugar. Place in a 200 degree convention oven and cook for six hours. Shut the oven off, and leave tomatoes in the oven until the following day. Take the cooled tomatoes from the over and peel off the skins. Prepare the eggplant meatballs. Cure the diced eggplant with salt and sugar. Place eggplant in perforated pan. Using a plate and a heavy weight (like a canned good), press for three hours. Sauté cured eggplant for ten minutes and let cool. In a large mixing bowl, mix onions, smoked eggplant puree, sherry vinegar and grated mozzarella and mix well. Add cooked eggplant and mix well. Using a tablespoon, scoop mixture and roll into balls. Roll in panko bread crumbs, and bake on a sheet tray in a 375 degree oven until firm, 20 to 25 minutes. Serve with oven-dried tomatoes.
[ PREPARATIONS ] In a saucepan, bring the wine, port, black peppercorns, shallot, thyme sprigs and one cup of the sugar to a boil, stirring until the sugar dissolves. Using a moistened pastry brush, wash down any sugar crystals on the side of the pan. Cook over moderate heat, without stirring, until syrupy and reduced to one cup, about 35 minutes. Strain and discard the solids. Let the caramel cool slightly. Meanwhile, in a medium saucepan, toss the strawberries, orange zest, water and the remaining 1/2 cup of sugar and let stand until juicy, about 30 minutes. Bring the strawberries to a boil and simmer over moderate heat until slightly thickened and jammy, about 15 minutes. Transfer the compote to a bowl and let cool. In a medium bowl, using an electric mixer, beat the goat cheese, cream, ground pepper and chopped thyme until creamy. Spoon the mousse into a bowl and serve with the compote, caramel, crostini and walnuts so guests can assemble their own. The caramel, strawberries and mousse can be refrigerated separately for up to three days. Bring to room temperature before serving.
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Leonard and Joan Horvitz Foundation Joan and Leonard Horvitz have a long history of involvement in charitable giving to medical research, the arts, and other important causes which have helped improve the quality of life in Cleveland. The Horvitz family has given generously over the years to University Hospitals and its premier Rainbow Babies & Children’s Hospital.
Proud to Support
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Visit us at one of our 28 Ohio Branches. myNYCB.com • (877) 786-6560
Jonathon Sawyer’s Grilled Steaks with Onion Sauce and Onion Relish Makes 6 servings [ INGREDIENTS ] 2 tablespoons cracked black pepper 2 dry bay leaves, crumbled 1 tablespoon Asian fish sauce 1/4 cup extra virgin olive oil 6 12- to 14-ounce rib eye steaks, about 3/4 inch thick 4 tablespoons unsalted butter 1 pound red onions, thinly sliced 2 pickled jalapeños, seeded
1 tablespoon dry red wine 2 tablespoons red wine vinegar salt freshly ground black pepper 1/2 cup drained cocktail onions, coarsely chopped 1/4 cup oil-cured Moroccan olives, pitted and chopped 1/4 cup torn mint leaves
[ PREPARATIONS ] In a large, shallow dish, combine the cracked pepper with the bay leaves, fish sauce and two tablespoons of the olive oil. Add the steaks to the dish and rub all over with the mixture. Let stand at room temperature for two hours or refrigerate for four hours. Meanwhile, in a saucepan melt the butter. Add the onions and jalapeños and cook over moderate heat until the onions are just softened, 5 minutes. Add the wine and one tablespoon on the vinegar and season with salt and black pepper. Add two cups of water and bring to a simmer. Cover and cook over low heat until the onions are very tender, 40 minutes. Uncover the onions and cook over moderate heat, stirring frequently, until the liquid is evaporated, about 10 minutes. Transfer the onions to a blender. Add the remaining one tablespoon of vinegar and puree until very smooth. Season with salt and ground pepper. In a medium bowl, toss the cocktail onions, olives and mint leaves with the remaining two tablespoons of olive oil. Preheat a grill pan or light a grill. Grill the steaks over moderate heat, turning once or twice, until lightly charred, about 7 minutes for medium-rare meat. Let the steaks rest for five minutes, then serve with the onion sauce and pickled onion relish.
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Aarón Sánchez’s Shrimp Ceviche Makes 4 servings [ INGREDIENTS ] 3 pounds 8 cups 3 tablespoons 1 1 teaspoon 5 4 3
U12 shrimp, peeled water salt bay leaf coriander seeds limes oranges habanero chiles, grilled or roasted
1/2 cup rice wine vinegar 1 16 ounce can coconut milk extra virgin olive oil chives, chopped cilantro, chopped 1/2 cup pickled onion sea salt
[ PREPARATIONS ] In a sauce pot, combine the water, salt, bay leaf, coriander seeds, and juice from two of the oranges and two of the limes. Bring to a boil. Set up an ice bath, filling a bowl or container with ice, water and the juice from two limes and two oranges. Add the shrimp to the boiling water and let cook for about two minutes. Transfer the shrimp the ice bath and let cool. Dice. In a blender, combine the grilled or roasted habanero chiles, rice vinegar, can of coconut milk and juice of one lime. Puree until smooth. Pour just about a cup of this mixture over the diced shrimp, add about two tablespoons of extra virgin olive oil and the juice of about one lime. Add some of the chopped cilantro and sea salt to taste. Mix well and serve in a bowl garnished with pickled onions, chive and cilantro.
UHGIVING.ORG | #FIVESTARSENSATION | 74
BJ Smith’s Pimento Cheese
Makes 1 quart (about 12 1/3 cup servings)
Salmon Carpaccio with Hot Ginger Pepper Oil
[ INGREDIENTS ]
[ INGREDIENTS ]
2 cups smoked cheddar, shredded 1 8-ounce package cream cheese, softened 3/4 cup mayonnaise 1 teaspoon garlic powder 1 teaspoon onion powder 1 teaspoon smoked paprika 1 4-ounce jar pimento peppers Salt and freshly ground black pepper, to taste
1 lb.
[ PREPARATIONS ] Mix all the ingredients in a stand mixer until combined. Cheese should be slightly chunky but easily spreadable. Cheese can either be served at room temperature or chilled in the refrigerator for a few hours.
block very fresh Salmon fillet
Hot Ginger-Pepper Oil Ingredients 1/2 cup canola oil 1/4 teaspoon salt 1/4 cup ginger, minced 1/4 cup shallots, minced 1/4 cup lightly packed cilantro minced 1/2 teaspoon red chili pepper flakes 1/8 teaspoon white pepper [ PREPARATIONS ] Heat oil in a small saucepan. Add salt and cook 2 or 3 minutes. Stir in ginger, shallots, cilantro, chili flakes, salt and white pepper. Cut raw fish in thin slices of desired; 2-1/2 x 1-3/4x 1/4-inch is a suggested size. Arrange fish slices attractively on a plate, A small circular dish of cubed tomatoes adds a nice touch. Spoon Hot Ginger-Pepper Oil over fish.
UHGIVING.ORG | #FIVESTARSENSATION | 76
FIVE STAR SENSATION
Rocco Whalen’s Toasted Italian Sandwich
Kenny Callaghan’s Rib Rub
Serves 2
[ INGREDIENTS ]
[ INGREDIENTS ]
2 tablespoons light brown sugar 1 tablespoon paprika 1 tablespoon granulated garlic 1 tablespoon granulated onion 1 tablespoon dark chili powder 1 tablespoon fine sea salt (Callaghan recommends Diamond Crystal Sterling Salt) 1 tablespoon light chili powder 1 tablespoon ground cumin 1 tablespoon dry mustard 1 tablespoon celery salt 1 tablespoon white pepper 1 tablespoon cayenne 1 tablespoon dried sage
4 slices 2 1 1 teaspoon 4 ounces 2 ounces 3 ounces
[ PREPARATIONS ] Combine all ingredients; mix thoroughly. Apply as a dry rub to ribs.
talian bread large eggs egg white butter roasted red tomatoes turkey sausage buffalo mozzarella or buratta cheese
[ PREPARATIONS ] In a nonstick skillet heated for two minutes, place butter in pan. Quickly add a beaten egg mixture of 2 eggs and one egg white and roasted tomatoes.Cook for about 2 minutes. In a separate skillet, render turkey sausage until golden brown for approximately 12 minutes on low. After turkey sausage is rendered, add into eggs and roasted tomatoes mix, give a quick toss then add mozzarella or burrata cheese. Allow 30 seconds for the cheese to melt. Toast the bread. Add eggs, tomatoes and turkey sausage combination to a slice of toast. Lay remaining slices of toast on top and cut in half. Serve immediately.
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Sam Choy’s Macadamia Nut Chicken with Pineapple-Papaya Relish Makes 6 portions [ INGREDIENTS ] For the chicken: 1/2 cup soy sauce 1½ tablespoons brown sugar 1 teaspoon minced fresh ginger 1 garlic clove, minced 1 tablespoon mirin (Japanese rice wine) 5 tablespoons olive oil, divided 6 boneless, skinless chicken breasts 1 cup macadamia nuts, finely chopped
3/4 2/3 cup 3 2 tablespoon
panko breadcrumbs all purpose flour large eggs, lightly beaten butter
For the relish: 1 cup 1 cup 1/3 cup
papaya, diced pineapple, diced sugar
[ PREPARATIONS ] First, prepare the relish. Place all ingredients in a medium-sized, heavy saucepan. Bring to a boil, stirring constantly; reduce heat and simmer, uncovered, for 20 minutes, stirring occasionally. Set aside to cool. Next, prepare the marinade. Combine the soy sauce, brown sugar, ginger, garlic, mirin and one tablespoon olive oil in a small bowl and whisk. Sprinkle chicken with salt and pepper, and place in a large, heavy-duty zip-top plastic freezer bag. Pour marinade over the chicken, and seal bag. Turn the bag to coat the chicken, then chill for one hour, turning occasionally. Get three shallow dishes. In one, combine the macadamia nuts and panko breadcrumbs. Place the eggs in the second dish, and the flour in the third. Preheat the oven to 400 degrees and lightly grease a large sheet pan. Remove the chicken from the marinade; discard the marinade. Dredge the chicken in flour, then dip in the eggs, shaking off excess. Dredge in nut-crumb mixture. Repeat with each piece of chicken. Heat two tablespoons of olive oil and one tablespoon of butter in a large skillet over medium heat. Cooke three chicken breasts over medium heat for four minutes; turn and cook three minutes more, or until golden. Transfer chicken to the greased sheet pan. Repeat procedure with remaining two tablespoons of olive oil and one tablespoon of butter, cooking the remaining chicken breasts. Bake the chicken breasts in the 400 degree oven for 17 minutes, or until the chicken is cooked through. Serve with pineapple-papaya relish.
UHGIVING.ORG | #FIVESTARSENSATION | 78
Hiro Sone and Lissa Doumani’s Nagashi Somen Noodle Party Makes 6 portions [ INGREDIENTS ] For the broth 8½ cups bonito stock (Hon Dashi, you can buy this in granular form at an Asian market) 2 teaspoons salt 6 tablespoons soy sauce 2 tablespoons sugar 2 tablespoons mirin Another choice is to purchase premade dipping sauce – Kikkoman’s Memmi is concentrated and can be diluted as instructed on the bottle.
Garnishes 3 cups 2 cups 2 cups 1 cup 1 tube 2 cups 1 cup 1 pound
tuna, sashimi grade, diced green onion, white and green parts finely chopped salmon caviar or flying fish roe toasted Nori shreds wasabi yamo imo, a mountain potato that is a bit slimy, peeled and diced shiso leaves chiffonade somen noodles (buckwheat soba or green tea soba can be used, too)
[ PREPARATIONS ] First, make the broth. Mix all ingredients together and bring to a boil. You can make this up to three days ahead and keep refrigerated. To serve, you will need an eight ounce dipping bowl for each person to hold the noodles, broth and garnishes. Place each garnish in its own bowl and set out with a serving utensil for each one. Try to include at least five different garnishes – the more you choose, the more fun for your guests. Start the noodles just when you want to serve, not before. Fill a large pot 2/3 with water and bring to a boil and drop in the somen. Check the noodles after 3 minutes, then every half minute to see if they are done to your liking; al dente is preferred. Drain the cooked noodles into a large flat bowl and toss with ice cubes. This will keep the noodles cold and pliable. Present the bowl of noodles and the array of garnishes, and let guests compose their own noodle bowls. Finish with a ladleful of broth. A sake tasting is a great complement to this party. In Japan, most people drink sake cold so that they can appreciate the aroma of the rice and the delicate flavor of the sake. There are a few good sakes made in the US, but look for regional sakes from Japan. They may be harder to find and mostly come in very large bottles, 1.8 liter. Talk to your wine store or Asian market so that you can get an assortment of styles then refrigerate a day before and serve in wooden sake boxes if you want to be very traditional, small sake cups, or a wine glass. Put out a large zinc tub, fill with ice and the sake bottles, and let your guests pick their favorite.
UHGIVING.ORG | #FIVESTARSENSATION | 80
Anthony Verona’s Grilled Chicken Breast with Sweet Corn and Tomato Relish Makes 1 serving [ INGREDIENTS ] For the chicken 4 to 5 ounce organic, antibiotic-free chicken breast 1 ear local sweet corn 1 cup local tomato, chopped and seeded 3 tablespoons fresh cilantro 1 teaspoon minced jalapeño 1 lime, zested and juiced 1/4 cup extra virgin olive oil 2 tablespoons red wine vinegar salt pepper
For the brine 1/2 cup 1/2 cup 1/4 cup 1/4 cup 2
apple juice or cider water salt sugar garlic cloves, crushed
For the rub 2 tablespoons 2 tablespoons 2 tablespoons 2 tablespoons 2 tablespoons 2 tablespoons 2 tablespoons
garlic powder onion powder black pepper brown sugar smoked paprika fresh thyme, chopped fresh rosemary, chopped
[ PREPARATIONS ] Make the brine. Heat the apple juice and water. Add salt and sugar to dissolve. Add crushed garlic. Cool the brine in the refrigerator until well chilled. Place chicken breast in brine for three to six hours. Next, make the rub. Mix all ingredients together and store in a dry place. Clean the corn and place in boiling water for one minute. Remove corn from water, and cool in ice water. Once the corn is cool, remove the kernels from corn cob and place in bowl. Add chopped tomato, chopped cilantro, minced jalapeño, lime juice, lime zest, olive oil, red wine vinegar, salt and pepper. Mix well to combine. Place in refrigerator for one to two hours. Remove chicken breast from brine and pat dry. Lightly coat chicken breast with olive oil. Season generously with rub. Grill on gas or charcoal grill until internal temperature reaches 165 degrees. Remove chicken from the grill and let rest for six to eight minutes. Place 1/2 cup of corn relish on plate and top with chicken, sliced on the bias.
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Sal’s Old-School Meatballs
Charles Voudouris’s Heirloom Squash Bisque
[ INGREDIENTS ] 1 pound ground veal 1 pound ground pork 1 pound ground beef 4 slices white sandwich bread, torn 1½ cups milk 3 eggs 2 cups freshly grated parmesan cheese, plus more for garnish 1 cup grated pecorino 6 tablespoons chopped fresh flat-leaf parsley 2 tablespoons kosher salt 1/2 teaspoon freshly ground black pepper 1 clove garlic, minced 1½ cups Tipo 00 flour or all-purpose flour ¼ cup grapeseed oil
[ INGREDIENTS ] 2 tablespoons coconut oil 2 Maui onions, diced 4 cloves garlic, smashed 1 large stalk of lemongrass, bruised (smashed with the back end of knife) 3 pounds squash, diced (kabocha, butternut or acorn) 3 Thai chilies, minced 1/4 cup ginger, bruised 1 bunch cilantro stems + 1/2 cup cilantro, chopped 2 tablespoons red curry paste (add more or less to taste) 2 cans organic coconut milk 2 cups vegetable or chicken stock juice of 2 limes 1/4 cup fish sauce (optional)
[ PREPARATIONS ] Combine the veal, pork, beef, bread, milks, eggs, two cups parmesan, pecorino, six tablespoons parsley, salt, pepper, and garlic in a stand mixer fitted with the flat blade. Mix on medium-low speed for 1 minute. Scoop out 1/8-cup pieces of meat and gently roll them between your hands into balls about the size of a golf ball. The meat will be soft, so don’t compress it too much. Put the flour in a bowl and toss the meatballs in the flour as you work.
To garnish: 3 1 cup
Heat the grapeseed oil over medium heat in a large skillet and, working in batches, add the floured balls, cooking them until golden brown all over, 8 to 10 minutes total. The internal temperature should be about 155 degrees. Divide meatballs among plates; sprinkle with parmesan cheese.
each thai chilies, minced spirulina sunflower seeds
[ PREPARATIONS ] In a large stockpot, add two tablespoons coconut oil over medium heat. Sauté onions, garlic and lemongrass for five to seven minutes. Add squash, ginger, chilies and cilantro stems. Reduce the heat and cook for five minutes. Stir in red curry paste and then add liquids. Turn heat to low/ medium and simmer for one hour. Turn off heat to let soup cool. Remove the lemongrass stalk. Blend in two small batches in a Vitamix, the stir in lime juice and fish sauce, if using. Serve with garnishes.
Celina Tio’s Ginger Chocolate Puddin’
Makes 24 two-ounce portions [ INGREDIENTS ] 2 quarts heavy cream 1 large ginger root, peeled and chopped 16 egg yolks 250 grams sugar 60 grams cocoa powder 60 grams corn starch Maldon fleur de sel [ PREPARATIONS ] Set up a pot of simmering water. Be sure the pot is large enough to accommodate at least half of the mixing bowl you will use. In a separate pot, start warming the heavy cream. While that is heating to a simmer, whisk the yolks with the sugar until it is pale yellow, then add the cocoa powder and corn starch. When the cream is hot enough, strain it into the yolk mixture, mixing constantly with a rubber spatula. Place over the double boiler and continue to cook until it’s the consistency of thick gravy. Place into a disposable piping bag or large plastic zipper baggie and cool overnight. Pipe into small bowls and garnish with Maldon fleur de sel.
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Summer Genetti’s Spiced Angel Food Cake with Coffee Glaze and Apricot Conserves [ INGREDIENTS ] For the cake 110 grams 1 teaspoon 150 grams 4 grams 300 grams 1 teaspoon
cake flour, sifted pumpkin pie spice egg whites, room temperature cream of tartar granulated sugar vanilla extract
For the glaze 7 ounces powdered sugar 3½ teaspoon brewed coffee 1/2 teaspoon vanilla extract
For the conserves 3 pounds fresh apricots, cut in quarters, pits reserved 1 vanilla bean, split and scraped 1/4 teaspoon ground cloves 2 pounds granulated sugar 2 cups apple juice juice of one lemon 2 tablespoons unsalted butter
[ PREPARATIONS ] Begin by making the apricot conserves. Place all of the apricot pits on a wooden cutting board. Cover them with a towel and crack them open with a mallet. Carefully extract the kernel from inside the pit, making sure not to get any of the pit. Add the apricots, kernels, vanilla bean and clove to a large pot. Place over medium-low heat, and bring to a simmer, stirring occasionally. Simmer for 10 minutes. Add the sugar, apple juice and lemon juice. Continue to simmer for another 30 minutes. Use a slotted spoon to remove any scum that rises to the surface. Add the butter, and simmer for 5 minutes longer. Remove the kernels from the conserves.Transfer to sterilized jars, cap and let cool. Store in the refrigerator for up to 1 month. Alternatively, water process the jars, then store in a cool, dry place for up to 6 months. Next, make the cake. Preheat the oven to 350 degrees. In the bowl of a stand mixer on medium high speed, whisk the egg whites. Once the egg whites become uniformly foamy (no liquid visible), add the cream of tartar. When the egg whites begin to trace the lines from the whisk, slowly add the granulated sugar one tablespoon at a time, waiting approximately one to two minutes before each addition. Total whipping time should be about ten minutes, yielding firm and glossy whites. When achieved, whisk in the vanilla extract. In a separate bowl, whisk together the sifted cake flour and pumpkin pie spice. Gently fold the flour mixture into the egg whites in three additions with a rubber spatula. Pour batter into a tube pan and smooth batter so it is spread evenly throughout the pan. Next, drag a butter knife through the cake batter to remove any air pockets. Place the pan on the middle rack of the oven and bake at 350 degrees for 35 minutes before testing with a wooden skewer to check for doneness. When inserted halfway between the inner and outer wall, the skewer should come out dry. Cool upside down on a cooling rack for at least one hour before removing. To release the cake from the pan, run a butter knife around the cake, between the cake and the pan, and also the inner circle as well. Carefully lift the bottom out of the outside ring. Invert, and run the butter knife between the base of the pan and the cake. Return cake to the cooling rack that is over a cookie sheet to prepare for glazing. To make the glaze, whisk together the powdered sugar, brewed coffee and vanilla. When smooth, pour evenly over the top of the cake, allowing the glaze to cascade down the sides. Allow 30 minutes for drying time before moving. Serve with apricot conserves. 83 | BENEFIT FOR UNIVERSITY HOSPITALS SEIDMAN CANCER CENTER | PRESENTING SPONSOR HUNTINGTON BANK
Eric Bedoucha’s Financiers
Britt-Marie Culey’s Honey Madeleines
[ INGREDIENTS ]
[ INGREDIENTS ]
1.2 pounds 3.2 ounces 3.2 ounces 1.3 pounds .65 quarts
1/3 cup 1/3 cup 1/4 cup 1 teaspoon 1 tablespoon 2 1/2 cup 1 teaspoon
butter, browned almond flour all purpose flour granulated sugar (or 2.6 cups) egg whites – about 20
[ PREPARATIONS ] Brown the butter, cooking it over medium heat until light brown. This will give the butter a light, nutty taste. Combine all dried ingredients and mix well. Add egg whites. Carefully add the warm browned butter and mix well. Let the batter rest overnight. Preheat the oven to 400 degrees. Using a piping bag, pipe the batter into a small FlexiPan mold. Bake for 15 minutes.
butter sugar brown sugar salt honey eggs flour baking powder
[ PREPARATIONS ] Mix together butter, sugar, brown sugar, salt and honey. Slowly add the eggs until fully incorporated. Sift remaining dry ingredients, and add to batter. Let batter rest at least two hours. Preheat oven to 425 degrees. Place batter into a piping bag, and pipe into Madeleine molds. Bake for six to eight minutes, or until golden brown.
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The Lanci, Moeritz, & Reville Family Foundation and Consolidated SolutionsÂŽ are proud to support the University Hospitals Seidman Cancer Center and share their vision of the greater good of all. We hope all enjoy this evening filled with fine foods and Five Star Sensation Heroes!
T EC H N O LO GY | PROMOTI O N | PR I N T
Michelle Karr-Ueoka’s Banana and Chocolate Cream Pie Parfaits Makes 6 parfaits [ INGREDIENTS ] For the pudding 1/4 cup plus 1 tablespoon cornstarch 1/2 cup sugar 1 tablespoon light corn syrup 1/4 teaspoon kosher salt 1/4 cup plus 2 tablespoons unsweetened cocoa powder 1½ ounces bittersweet chocolate, finely chopped 1 tablespoon unsalted butter
For the crumbs 9 whole graham crackers, coarsely crushed 2 tablespoons unsalted butter, melted 2 teaspoons honey 1/2 teaspoon ground cinnamon Pinch of kosher salt For the banana cream 1 cup heavy cream 1/3 cup sugar 1/4 cup mashed banana 1/2 vanilla bean, split lengthwise and seeds scraped 2 bananas, peeled and sliced, for serving 1 pint banana or vanilla ice cream, for serving
[ PREPARATIONS ] To start, make the pudding. In a small bowl, whisk the cornstarch with 1/2 cup of water. In a medium saucepan, combine the sugar, corn syrup and salt with 1½ cups of water and bring to a boil. Whisk in the cocoa powder, then whisk in the cornstarch slurry and cook until thick, about one minute. Remove from the heat and whisk in the chocolate and butter until smooth. Scrape the pudding into a bowl and press a piece of plastic wrap directly on the surface. Let cool, then refrigerate until chilled, about one hour. While the pudding chills, make the crumbs and banana cream. In a bowl, toss the crushed graham crackers with the butter, honey, cinnamon and salt until evenly moistened. Next, make the banana cream. In a large bowl, using a hand mixer, beat the cream with the sugar, mashed banana and vanilla seeds to stiff peaks. Spoon the pudding into six eight-ounce jars or cups. Top with a sprinkling of the graham cracker crumbs, a layer of sliced bananas and a scoop of ice cream. Garnish the parfaits with a dollop of the banana cream and graham cracker crumbs and serve. The pudding and crumbs can be made up to three days ahead. Keep the pudding in the refrigerator, and store the crumbs in an airtight container.
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Rory Macdonald’s Amazing Meyer Lemon Tart with Concord Grape Puree Makes one 10-inch tart [ INGREDIENTS ] For the tart 1 10-inch pre-made pastry crust or tart shell 11 eggs 1½ cups sugar 1½ cups heavy cream 1 cup juice from Meyer lemons, freshly squeezed. Regular lemons can also be used, but do not use pre-made lemon juice – the dessert will taste acidic, not zesty and fresh. Zest from 3 Meyer lemons Confectioners sugar for dusting For the puree 3 to 4 bunches fresh Concord grapes [ PREPARATIONS ] Preheat oven to 255°F. Line a 10-inch round tart pan with pre-made short crust pastry or use a pre-made shell. Bake the crust/shell in the oven without anything in it, until it turns a golden brown. This will ensure that the pastry crust will still be crisp even after it is filled and re-baked. In a large bowl, whisk eggs and sugar together, using an electric whisk or the whisk attachment on a stand mixer. Add the cream, followed by the lemon juice and the zest.Mix together and put bowl in refrigerator for a least two hours in order to infuse the flavors. Remove mixture from refrigerator and put through a sieve into another bowl, in order to remove the zest. Place the pre-baked shell on a shelf in the oven, and then pour the lemon tart mix into the shell, so that you do not have to move the shell once the liquid mixture is inside. Bake at 255°F for 15 to 20 minutes, until just set. The tart is ready when you tap the side and it has a gelatin-type consistency. First allow your tart to cool completely at room temperature on a countertop/table. Then place the tart in the refrigerator. This will prevent the tart from cracking. Later, cut the tart only when it is completely cold. To make the Concord grape puree, wash the grapes. Using your thumb and forefinger, take each grape and squeeze the inner flesh out, placing the flesh and the skins in separate bowls. When you have all the grapes separated, first take the flesh and its seeds and bring them to a boil in a large pot. Then reduce heat and cook for approximately 15 to 20 minutes. Strain the flesh and its seeds through a sieve over a bowl, and push the flesh through the sieve using a spatula. Discard the seeds. Place the flesh and resulting liquid into a clean pot and bring back to a boil. Then heat the skins with this liquid until it reaches a boil. Reduce heat and cook for 15 minutes. Place in a food blender and process until smooth. Cool in the refrigerator. To finish before serving, dust your tart with confectioners sugar, using a sugar duster or sieve and, if desired, glaze using a handheld cook blowtorch until a deep golden caramel-color has formed. (If you do not have a handheld cook blowtorch, place the tart in the broiler for approximately 3 minutes, but not more – so as not to further cook the tart.) Use the cold Concord grape puree to add a delicious plating extra to the tart.
87 | BENEFIT FOR UNIVERSITY HOSPITALS SEIDMAN CANCER CENTER | PRESENTING SPONSOR HUNTINGTON BANK
Rebecca Masson’s Strawberry Pie Serves 8
[ INGREDIENTS ] For the pie crust 2 cups all purpose flour 1 tablespoon +1 teaspoon sugar 1/2 teaspoon salt 1/2 cup unsalted butter, cold and diced 1/4 cup +2 tablespoons shortening 1 tablespoon white vinegar 2 tablespoons cold water
For the filling 2 pints strawberries, hulled and thickly sliced 1/2 cup sugar 1/4 cup cornstarch 1 tablespoon fresh lemon juice 1/4 teaspoon nutmeg
For the topping 1/2 cup flour 1/2 cups brown sugar 1/2 teaspoon cinnamon 1/4 teaspoon salt 2½ ounces butter, cold and diced
[ PREPARATIONS ] In a food processor or medium bowl, mix the flour, sugar and salt. Add the butter and shortening and cut the ingredients together until they crumble. Combine the vinegar and water; add to the mixture, mixing briefly. If necessary, add just enough cold water for the dough to come together. Gather into a ball, flatten, wrap in plastic wrap and chill for at least one hour. On a lightly floured surface, roll the dough our fairly thick into a neat circle. Fit it, without stretching, into a 9 1/2-inch or 10-inch butter pie pan. Form a high fluted border. Chill the pie shell. Next, make the topping. Place all the dry ingredients into a food processor and pulse four times. Add the chilled butter and pulse until it clumps together, resembling coarse meal. Place in refrigerator until ready to use. Prepare the filling. Put the strawberries into a large bowl. Mix the sugar and cornstarch together in a small bowl, then add the mixture to the fruit and toss well. Add the lemon juice and nutmeg and toss again. Set aside for 20 minutes. Preheat the oven to 400 degrees. Turn the filling into the chilled pie shell and place in the oven to bake for 30-35 minutes. Remove pie and put topping over the top. Drop the temperature to 350 degrees and continue baking the pie for another 40 to 45 minutes, or until the pie filling begins to bubble. Remove from the oven and let cool one hour. Chill pie for another three hours in the refrigerator, then serve and enjoy.
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Pichet Ong’s Grape Ice with Almond Puree Serves 8
[ INGREDIENTS ] For the grape ice 1/4 cup sugar 2 cups Concord grape juice Finely grated zest and juice of 1/2 lemon 1/8 teaspoon salt
For the almond puree 1/4 cup slivered almonds , toasted 1/4 cup 2 percent milk 1/8 teaspoon salt 1/2 to 1 teaspoon mild sea salt 1/4 teaspoon freshly (and finely) ground black pepper, or to taste
[ PREPARATIONS ] Make the grape ice first. In a small saucepan, bring sugar and 1/3 cup water to a boil over medium heat; cook, stirring occasionally, until sugar is dissolved. Set aside. In a high-sided 9-inch baking pan, combine grape juice, lemon zest, lemon juice, and salt. Stir in sugar water; cover with plastic and freeze one hour. Using a fork, scrape frozen crystals from sides of the pan into center; return to freezer. Repeat every 45 minutes until mixture is frozen, about 4 hours total. The grape ice can be prepared up to a week ahead and frozen in an airtight container: Simply fluff the ice with a fork before serving, or reshave if it has solidified. Meanwhile, make the almond puree. In a small saucepan, bring toasted almonds, milk, and salt to a boil; reduce to a bare simmer. Cover and cook about 10 minutes. Transfer to a food processor; process until smooth, about three minutes. Cover and refrigerate up to two hours. One hour before serving, remove grape ice from freezer and scrape with a fork until light and fluffy; return to freezer. To serve, line eight dishes with a dollop of almond puree. Top with shaved ice and a dash of sea salt and pepper. Serve immediately.
89 | BENEFIT FOR UNIVERSITY HOSPITALS SEIDMAN CANCER CENTER | PRESENTING SPONSOR HUNTINGTON BANK
Daniel Skurnick’s Black Sesame Fortune Cookies Serves 8
[ INGREDIENTS ] 1/4 cup softened butter 1 tablespoon toasted sesame oil 1/2 cup confectioners’ sugar 2 egg whites 1 teaspoon vanilla extract 1/2 cup all-purpose flour 2 tablespoons black sesame powder (Black sesame powder is available in many Asian grocery stores. Look for it near the hot beverage section.) 1/2 teaspoon salt Cooking spray (optional) Gold leaf (available in baking specialty stores) [ PREPARATIONS ] Preheat the oven to 300 degrees. Using a hand whisk or an electric stand mixer fitted with the paddle attachment on low speed, cream the butter, toasted sesame oil, and sugar to a paste. Keep stirring while you gradually add the egg whites and vanilla extract. Meanwhile, stir the flour, sesame powder, and salt together in a separate bowl. Add the flour mixture in small batches to the butter mixture and stir to achieve a homogeneous and smooth batter/paste. Be careful to not overmix. Spread the batter onto a Silpat or greased cookie sheet, forming circles at least 4 inches in diameter and roughly 1/16-inch thick. Apply gold leaf to the unbaked circles. Bake in the oven until the cookies are set, for 12-14 minutes. Once cool enough to handle, working quickly, form the cookies into the desired shape. Fold the circle in half, then crimp in the center, and bring the two points together. Return to the oven briefly to rewarm if the cookies prove too brittle to bend. Cool completely, then store in an airtight container until needed.
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FIVE STAR SENSATION
Meg Ketover’s Baked Dark Chocolate Serves 6
Makes 30 servings
[ INGREDIENTS ]
[ INGREDIENTS ] 2 1/4 teaspoon 3/4 cup 2 tablespoons 3 ounces 2 ounces 1 cup 1/2 teaspoon
Jiho Kim’s Banana Mousse
eggs kosher salt sugar cornstarch dark chocolate butter heavy cream vanilla extract
4.2 ounces milk chocolate 2.1 ounces butter .21 ounces gelatin 10.6 ounces bananas 3 ounces pasteurized egg yolks 2.1 ounces granulated sugar .35 ounces bourbon 15.8 ounces cream
[ PREPARATIONS ]
[ PREPARATIONS ]
Heat oven to 350 degrees.
Melt chocolate and butter together. Bloom gelatin, and add to chocolate. Blend bananas, yolks, sugar, and bourbon in a commercial-grade blender. Add chocolate mixture.
In a bowl, whip eggs and salt. Sift in sugar and cornstarch. In a small pot, combine chocolate, butter and heavy cream, then melt chocolate over very low heat. When mixture is smooth and simmering, whisk a little into the egg mixture to warm it, then slowly combine, whisking until well incorporated. Stir in the vanilla.
Whip cream to soft peaks and fold into mousse.
Divide custard into six 4-ounce ramekins or canning jars. Bake for approximately 20 minutes, or until custard is set in the center. Serve garnished with whipped cream, whipped caramel, peanut butter cream, milk chocolate cookie crunch or crispy malted meringues.
91 | BENEFIT FOR UNIVERSITY HOSPITALS SEIDMAN CANCER CENTER | PRESENTING SPONSOR HUNTINGTON BANK
Natasha MacAller’s Pomegranate Pistachio Parfait Serves 4
[ INGREDIENTS ] For the chia cream 3 tablespoons chia seeds 1 cup almond milk 1/8 teaspoon almond extract pinch salt flakes 2 tablespoons honey 1/4 teaspoon ground cardamom
For the vanilla labneh 1/4 teaspoon vanilla extract 1/4 teaspoon granulated sugar, or to taste pinch ground cardamom 1/3 cup labneh To serve 3 tablespoons pistachios, chopped 2 fresh figs, quartered or torn, or dried figs, roughly chopped a few drops of rose water
For the pomegranate gelatin 2 cups pure pomegranate juice 1 tablespoon honey 4 gold gelatin leaves 3Âź teaspoons powdered gelatin
[ PREPARATIONS ] To make the chia cream, mix together all the ingredients in a bowl, cover and chill for 3 hours or overnight. Cover the gelatin leaves in ice-cold water and leave until soft. In a small saucepan, warm the pomegranate juice with the honey to dissolve. Drain and squeeze excess water from the gelatin then stir it into the juice. Divide the liquid among four dessert glasses. Chill until firm. Whisk the vanilla, sugar and ground cardamom into the labneh. Spoon the chia cream layer on top of the pomegranate gelatin layer, then top with vanilla labneh. Add a pinch of chopped pistachios and garnish with figs. Sprinkle over a few drops of rose water.
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Sherry Yard’s Profiteroles Filled with Ice Cream Makes 36 medium profiteroles [ INGREDIENTS ] 1 cup bread flour ( all purpose flour can be substituted, but the puffs will be less substantial) 1 teaspoon sugar 1/4 teaspoon salt 1/2 cup water 1/2 cup whole milk 6 tablespoons unsalted butter 4-5 eggs, large
For the egg was 1 egg +1 egg yolk 1 quart ice cream (Depending on the season, I fill the choux puffs with a variety of ice creams and sorbets) 1½ cups chocolate sauce (or any favorite dessert sauce)
[ PREPARATIONS ] Sift together the flour, sugar and salt in a large bowl. Set aside. Bring the water, milk and butter to a boil in a large saucepan over medium heat. At the boil, remove the pan from the heat and add the flour mixture all at once. Using a sturdy wooden spoon, stir vigorously to combine. Return the mixture to medium heat and stir constantly in figure eights. Cook for at least four minutes, or until the mixture has a smooth, mashed-potato-like appearance. This helps to break down the starch and develop the gluten. Remove it from the heat. Transfer the hot mixture to the bowl of a standing mixer fitted with a paddle attachment or use a hand mixer. Mix on low speed for one to two minutes or until the dough cools to 180 degrees. Add four of the eggs, one at a time. Be sure to let the batter absorb each egg and scrape down the sides of the bowl with a rubber spatula before adding the next. Before adding the last egg, test for consistency. Pinch off about 1 teaspoon of dough with your thumb and index finger, then pull your fingers apart. The dough should stretch rather than break. If it breaks, add the last egg. Mix on low speed until thoroughly incorporated, about two minutes. Do the finger test for consistency again.
93 | BENEFIT FOR UNIVERSITY HOSPITALS SEIDMAN CANCER CENTER | PRESENTING SPONSOR HUNTINGTON BANK
The dough should be shiny and smooth. It is now ready to be piped. To store for later use, cover the surface with plastic wrap and refrigerate for up to two days. Prepare a baking sheet by lining it with parchment paper. Glue each corner of the parchment to the sheet with a dab of choux paste. This keeps the paper in place during piping and baking. Line a second baking sheet with parchment paper and place a rack on it. Fit a large (#6) plain tip into a large plastic piping bag. Make a big cuff at the top of the bag and fill the bag halfway with choux paste. Uncuff and twist the top of the bag to push the contents toward the tip. For medium puffs, pipe mounds of pâte à choux one and a half inches in diameter and one inch high onto the first baking sheet, two inches apart. At this stage, the unbaked puffs can be frozen. Cover with plastic film and freeze for up to two weeks. Defrost at room temperature for about 30 minutes before baking. To bake, preheat the oven to 425 degrees. Adjust the rack to the center of the oven and place a heatproof baking dish or pan on the floor of the oven. Make the egg wash by whisking the egg and yolk in a small bowl. Brush lightly but evenly over the puffs. Place the puffs in the oven and pour one cup of hot water into the pan on the oven floor. Quickly close the door to keep all the steam in the oven. Bake for 10 minutes, or until the puffs begin to rise, then turn the oven down to 350 degrees and rotate the baking sheet. Prop the oven door open slightly with a wooden spoon and bake for 15-18 minutes more, or until the puffs turn nutty brown. Remove from the oven and cool completely on a rack, about 15 minutes. At this stage, the puffs can be frozen for later use. Place the cooled puffs in an airtight plastic bag and freeze for up to two weeks. They will also keep for 24 hours at room temperature before being filled. Assemble the puffs. Allow the baked choux puffs to cool completely, then cut off the top half of each one. Using a small ice cream scoop or melon baller, scoop up a perfectly round ball of ice cream for each puff. Place a scoop of ice cream on the bottom half of each puff and put the top half back over the ice cream. Top each profiterole with a generous amount of chocolate sauce and serve immediately.
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UH Cleveland Medical Center Board of Directors
UH Board of Directors Sandra Pianalto – Chair
Dee Haslam
Jerry L. Kelsheimer – Chair
Kenneth C. Ricci
Arthur F. Anton – Vice Chair
Jerry L. Kelsheimer
Eddie Taylor, Jr. – Vice Chair
Pablo R. Ros, MD*
Sheldon G. Adelman
William Lacey
Robin Baum*
Stephen Schultz
Monte Ahuja
Ernest J. Novak Jr.
David A. Camiener
Marian K. Shaughnessy
John Antonucci
Vasu Pandrangi MD*
Cynthia Flynn
Daniel I. Simon, MD*
Craig Arnold
Steven Potash
Charles E. Hallberg
Gregory J. Skoda
Andrew J. Banks
Alfred M. Rankin Jr.
Jeffrey D. Hamilton
John E. Skory
Paul Clark
Robert A. Salata MD
Christopher J. Hyland
Jeffrey Steinhilber
Christopher M. Connor
Robert Smith
Stuart Kline
James W. Wert
Ralph Della Ratta, Jr.
William A. Young*
Lee M. Koury
Thomas F. Zenty III*
Heather R. Ettinger
Thomas F. Zenty III*
Raymond K. Lee
*Ex-Officio
Christopher M. Gorman
*Ex-Officio
Julie Adler Raskind
Brian E. Hall
David M. Reynolds
Kenneth Hardy M. Ann Harlan
95 | BENEFIT FOR UNIVERSITY HOSPITALS SEIDMAN CANCER CENTER | PRESENTING SPONSOR HUNTINGTON BANK
For 150 years, the people of Northeast Ohio have turned to University Hospitals as trusted health care providers. Our history is richly woven into the growth of this community, and we are committed to being a leader in its future.
PURPOSE. PASSION. PROMISE. Purpose. Since 1866, we’ve been healing, teaching and discovering with one purpose in mind: improving your health and well-being, and making a compassionate commitment to our community. The world will continue to change, but our purpose will endure. Passion. Northeast Ohioans are passionate about the place they call home, just as we at UH are passionate about being our community’s health care partner – for the past 150 years and beyond. Together, we help our community thrive and grow. Promise. UH was established at the dawn of Cleveland’s age of innovation, offering the promise of healthier lives. We are committed to continuing to provide personalized, innovative care, benefiting both Northeast Ohio and the world for decades to come. Find out more at UHhospitals.org
Five Star Sensation | University Hospitals | 11100 Euclid Avenue | MCCO-5062 | Cleveland, Ohio 44106