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Celebrate the Plate

Presented by the Women’s Board of Akron Children’s Hospital, Celebrate the Plate is a fun evening beginning with a cocktail party followed by themed dinners generously provided by local hosts in their homes.

Celebrate the Plate Logo

Saturday, May 18, 2019

6 p.m. - Cocktail Party
The home of Mary Kay and John Chlebina
3888 Ira Rd.
Akron, OH 44333

8 p.m. - Dinner
At a delightful destination in the Akron area

Reservations are $200 per person or $300 for patrons, and all proceeds will benefit the patient care programs at Akron Children’s Hospital.

For more information, or to learn how make a reservation, contact:

Celebrate the Plate committee:
Mary Kay Chlebina, Chairman
Angie Remen, Co-Chairman  
Eileen Benson
Amy Bowers
Lisa Dannemiller
Caroline Evans
Lois Gerstenmaier
Molly Hotlzer
Joan Lauck
Michelle Luecke
Anita Sears
Lisa Wagner    

Menus

A MAGICAL NIGHT IN THE FRENCH QUARTER

Gregory Hail and Matthew Culler

Welcome to the Big Easy! Grab a mask or some beads and join your hosts Greg and Matt for an evening in the French Quarter. The evening begins gathering to the sounds of Louisiana’s cool jazz tunes played by live musicians and hand- shaken Sazeracs, a New Orleans take on whisky cocktails. Dinner will be served in six courses beginning with Shrimp Cocktail and Spicy Cajun Sauce through a finale of Bananas Foster Beignets for dessert. Each course paired with a variety of fine wines and, of course, we’ll have New Orleans’ famous Chicory Coffee with dessert.

Catering by Savoir Faire/Bradley’s Catering

First Course

Shrimp cocktail~ spicy cocktail sauce ~ lemon crown

Second Course

Chicken & andouille sausage gumbo

Third Course

Field green salad with spiced pecans, berries, goat cheese crostini, raspberry pecan vinaigrette

Fourth Course

Jumbo lump Creole crab cakes ~ orange marmalade chutney

Fifth Course ~ Entrée

Cold water lobster tail with drawn butter ~ beef tenderloin Marsala

Sixth Course ~ Dessert

Bananas foster beignets~ crème anglaise chicory coffee

 

TANGO AT TOAD HALL

Mary and Charlie Kay

Experience a Latin-inspired evening at the legendary “Toad Hall” in West Akron. Situated on 3 acres on a historic Akron street, it’s history dates back to 1928. Experience the charm of the “wavy brick house” as your hosts treat you to a wonderful meal. During dessert, your tango begins as your hosts perform a private concert of Argentinian music just for you. A special evening in a very special and unique home.

Catering by Caterology

Appetizers:

Asian salad cups
Hibachi chicken skewers
Savanna shrimp kebabs with andouille sausage
Pork Asian steamed bun

Dinner:

Mustard glazed cedar planked salmon
Beef medallions w cracked black pepper and port wine reduction
Asparagus and potato galette
Bistro salad

Dessert, homemade by your hosts:

New York cheesecake
Carrot cake
German chocolate cake

Signature drink:
French 75

Tango music by Argentine composer Astor Piazzolla
Mary - violin
Charlie - classical guitar

 

WARSAW MEETS FRANK LLOYD WRIGHT

Drs. Rob & Sharon McGregor and Grace Wakulchik

Join us for an evening of authentic and some contemporary versions of Polish cuisine in the setting of a Frank Lloyd Wright inspired home (complete with natural waterfall!).  Meal will feature our own Grace Wakulchik’s home made pierogis AND a pierogi making workshop!  Of course no Polish meal can be without Kielbasa and an option for Polish vodka and beer. Polka dancing also available. Country club casual - babushkas not required!

Catering by Nomad Culinary, Christopher Kafcsak

Signature Polish Cocktail, Polish Vodka, Polish Beer 

Appetizers:

Kielbasa & potato pancake bites
Fried smoked fish fritters
Rye cracker with radish,yogurt, butter and dill

Plated Soup:

Strawberry & sour cream soup 

Family Style Dinner:

Mini stuffed cabbage
Roasted mushrooms with dill butter
Beet slaw salad
White fish with pea & bean fricassee
Pierogies
Grilled kielbasa

Dessert:

Sour cherry & lemon clafouti with toasted meringue and candied lemon peel

Specialty cordial


FAR AND AWAY:  A TASTE OF NEWFOUNDLAND

Theresa Johnson and James Burgess

Your welcoming hosts traveled to Newfoundland last year and were charmed by the views, the people and the food.  Dress casually and come to enjoy some dishes unique to being a Newfoundlander. Be prepared to become an Honorary Newfoundlander inducted into the “Royal Order of Screechers” and have a lot of fun! Join us as we have a taste of the culture of our Canadian neighbor.

Menu prepared by your hosts.

A selection of fine wines will be served with each course.

Appetizers that include wild game sliders.

A hearty dinner salad

Main Course:

Lobster Newburg
Steak
Summer savory and garlic green beans
Crunchy parmesan-topped double potato mash
Roasted cauliflower with parmesan and capers
Maple glazed carrots

Dessert:

Cheesecake with partridge berries
Homemade Moosetrack ice cream

 

“CLUE” MYSTERY DINNER

Lisa Aurilio and Dianne LaCerva
Sharri and Jim Merz

 Join us for a fun evening filled with mystery and intrigue as we step into the board game Clue.  Was it Miss Scarlett in the conservatory with the candlestick? Come solve the case with us at Aurilio Manor where an optional scavenger hunt will provide all the clues you need. A delicious menu of game inspired food and drinks will tempt you as you step back into 1940’s England. Professor Plum cheesecake, anyone? You may even dare to come dressed in the color of your favorite game character!

Catering by Marigold Catering

Signature cocktail- “With a Candlestick” 

Ms. Scarlett beet and orange salad

Housemate rosemary focaccia with whipped butter

Dinner:

Mrs. Peacock stuffed chicken breast with herb infused boursin
Beer braised beef brisket
Colonel Mustard cauliflower steak -  vegan option
Mrs. White truffle whipped potatoes
Mr. Green fresh steamed broccolini

Dessert:

Professor Plum cheesecake
Assorted dessert tray


NOSTALGIC ROMANCE ON THE LAKE

Guy and Renée Pipitone

Step into the charm and warmth of an enchanting home on the Portage Lakes and surround yourself with nostalgic romance from a simpler time. The sentimental tunes of the 40’s, 50’s, and 60’s will fill the room as you sip on a cool signature drink served in a designer martini glass. Dinner will be served in the handsome sun room providing a stunning view of Turkeyfoot Lake at sunset. John Bahas of Akron’s long-time favorite Waterloo Restaurant and Catering is preparing a delightful meal taken from the cuisine of mid-century favorites. After dinner, guests will adjourn to the lake level of the home to enjoy gourmet macaroon cookies, coffee, after-dinner drinks and a live piano performance by Max Grossenbacher, frequent performer at Turkeyfoot Island Club. Stroll out onto the patio and take in the stars by the fire pit. Stroll on down to the dock to enjoy the evening by the water.

John Bahas, Waterloo Catering

Signature martini drink

COURSE ONE
Pickled vegetables on crustini

COURSE TWO
Fresh chilled melon balls with mint and honey dressing

COURSE THREE
Grilled lamb crowns with roasted Irish potatoes and herbs
Roasted peas and mint geleé
Selected dinner wines
Macaroons, coffee and after-dinner drinks on the patio


CASA AL ATARDECER -  "HOME AT SUNSET"

Jeannine and Steve Marks
Jon Fiume and Mark Munoz

There’s something comforting about gathering with friends at the magical hour of sunset. It’s a time for relaxing and for celebration! Upon arrival, guests will be welcomed with a margarita of their choice and then enjoy a Tex-Mex inspired, multi-course meal with wines to compliment.  It will be an evening… inolvidable! (unforgettable).

Catering by Karen Bender, Directory of Culinary, Mustard Seed Market & Cafe

Cóctel de Bienvenida -- “Welcome Cocktail”  
Margaritas pequeñas
Enjoy fresca, cilantro jalapeño, or prickly pear

Bocados Pequeños -- “Small Bites”
Guacamole Bar: Fresh smashed avocados topped with your choice of: crumbled bacon, coconut bacon, cojita cheese, roasted tomatoes, pumpkin seeds, and spicy roasted peppers. Enjoy with crunchy tortilla chips (guacamole is gluten, dairy, soy and nut free; vegan)
Garlic grilled shrimp with smokey mojo (gluten, dairy, soy and nut free)

Platos Principales - “Main Dishes”
Taqueria style salad of baby organic arugula & romaine, fresh cilantro, poblano strips, shaved rainbow carrots, shaved radishes,
julienne tortilla strips, avocado & lime vinaigrette, fresh avocado, cotija cheese (contains milk and wheat)
Fresh fruit selection of melons, citrus, pineapples, grapes and berries
Mesquite grilled chicken thighs with a creamy jalapeno & garlic salsa with grilled spring onions (gluten, dairy, soy and nut free)
Fire roasted sweet potatoes with an ancho brown sugar glaze, goat cheese and roasted walnuts (contains milk, tree nuts)
Mushroom & black bean enchiladas rolled in plantain wraps with a green tomatillo sauce and queso (contains milk)
Smokey chili & cheddar Main Street Gourmet mini corn muffins (contains wheat, milk)

Postres - “Desserts”
Churro cream puffs with orange whipped cream (contains wheat, milk, eggs)
Cinnamon chocolate fudge brownies (contains wheat, milk, eggs)
 

UNDER THE TUSCAN MOON

Lisa and Tom Bandwen

Welcome to Little Italy! Enjoying good food and wine with family and friends is central to the Italian way of life and this evening is no exception! Listen to the sounds of the live mandolin while you share an authentic family style meal, traditional Italian desserts, and sip Limoncello. Your evening in Tuscany will have you relaxing, laughing and partying well into the evening!

Catering by Angelo’s Nido Italian Restaurant

Musical Entertainment by “Glass of Wine” Italian Duo

Appetizer
Sauteed Calamari with peppers, kalamata olives and onions

Course 1
Mixed green salad and bread with dipping oil

Course 2
Stuffed rigatoni with marinara sauce

Course 3 
Sauteed jumbo scampi toscana with white wine, lemon and garlic butter

Course 4 
Breaded eggplant cutlet with pecorino romano cheese with marinara

Course 5
Veal Marsala

Dolce - Tiramisu and cannoli by Angelo’s Bakery

Limoncello to top off the evening!

 

FOR THE LOVE OF WINE

Amy and Drew Dawson
Laura and Nevin Nussbaum

Enjoy a glass of champagne as you listen to the sounds of a steel drum and take in a beautiful view of Fairlawn Heights. Then your hosts have selected their favorite California wines to share with you this evening. Each wine will be paired with a complimentary course of delectable food. Good wine, good conversation, new friends. “Viva la Vida!” Valet parking will be available.

Catering by Two Hungary Sisters

Appetizers:
Lemon feta filled gougere
Crostini with bacon jam and herb gremolata
Potato chips with creme fraiche and black caviar
NV Veuve Clicquot Champagne

Entrees:
Halibut, brown butter toasted hazelnuts, fresh tarragon
2015 Walt Chardonnay

Exotic mushroom pappardelle with herb sherry cream
2016 EnRoute Pinot Noir Les Pommiers

Pomegranate glazed duck breast, fennel puree, crispy shallots
2017 Orin Swift Zinfandel Eight Years in the Desert

48-Hour red wine braised beef short rib, white polenta, parmesan crisp
2013 Hall Eighteen Seventy-Three Cabernet Sauvignon

Dessert:
Mixed berry pavlova with orange blossom scented chantilly cream
Beverage TBD


…these are a few of our favorite things!

Peggy & Doug Wagner
Marie & Mike Parker
Emily & Ananth Murthy
Polly & Ralph Davis
Marnie & Steve Walston

Prepare to be delighted as your hosts treat you to a customized meal consisting of all of their favorite cuisines and specially selected wines. They have an evening planned where you are their royal guests and each host couple will serve their favorite course. From the minute you are greeted with champagne until indulging in spectacular desserts, you will enjoy the ambiance and food fit for a grand and memorable evening!  

Catering by Chef Rick, Nosh Creative Catering

Appetizers:
Mushroom Éclair - mushrooms, roasted winter squash, brie cheese, white truffle, aurora springs honey
Firecracker Shrimp - crisp wonton, sriracha, fresh basil, Thai caramel chili

Soup course:
Zucchini and mushroom, Nosh Farms organic green squash & foraged mushroom garnished with floating crouton islands and wild foraged morels (season permitting)

Plated salad:
Petite garden & greens salad: crisp celery, carrot & cucumber, sweet peppers, vine tomatoes, kalamata olives, Lucky Penny feta, greens & arugula, roasted lemon & oregano vinaigrette

Duo plated dinner:
Vegetarian:
Red lentils with okra and Nosh made curry, finished with nasturtium and cilantro
Custom vegetable:
Nosh Farm asparagus, baby carrots and fresh market sweet peas with roasted lemon and mint

Entrees:
Beef shoulder tender - green garlic, sea salt & sugar cure, light smoke, caramelized shallot
Pan-roasted sea scallops with organic basil pesto

Dessert Spectacular & Favorite Wines


A FRENCH SUMMER SOIREE

Molly & Barry Holtzer

Paris, anyone? The French have a style all their own, and you can jet-set right to Bath for an elegant French dinner. Your hosts have prepared a beautiful table set with eclectic vintage plates, a meal of authentic French cuisine, ooh-la-la wine pairings, and desserts to die for, mon amie! It’s an evening of “joie de vivre”!

Meal prepared by Chef Trevor Ferguson

Hors d’ oeurves
Confit of Magrette duck, fresh baguette, fig preserve
Poached marble potato, crème fraiche, caviar, snipped chive
Heirloom tomato tartare, vol au vent, aged balsamic vinegar

Course 1
Foie gras torchon, pain perdu, blackberry gastrique

Course 2
Duo of beet carpaccio, orange supreme, burratta, extra virgin olive oil, golden frisee, micro greens

Course 3
16 hour braised beef short rib, cabernet jus lie, cepe and fava bean cassoulet, iron seared verlasso salmon, lemon-chive buerre blanc, carrot obliques, spinach sphere, crispy truffle infused yukon potato

Course 4
Lavender honey and white chocolate charlotte, fresh berries
72% Valrhona dark chocolate

*Your hosts are happy to accommodate any dietary needs with advance notice.


AMERICANA:  FARM TO TABLE

Janine and Dick Patterson

Join us for a relaxed, country evening featuring Ohio Farmers and local sourcing. Our talented chefs will prepare savory dishes with meat, fish and fowl sourced by the Farmer’s Rail. With each course, your hosts will serve wines from around the world provided by One Hope Wine ~ “World Class Wine with a Purpose.” With every sip, you are giving back to a greater good. Come and enjoy as we celebrate local flavors while making a difference.

Menu lovingly prepared by Dave McIlvaine & Andy Harding

First Course:               
Turtle soup

Second Course:          
Chicken confit

Third Course:               
Braised lamb

Fourth Course:           
Roasted beets and goat cheese salad

Fifth Course:               
Steelhead trout with seasonal vegetables

Dessert:                      
Seasonal strawberries

Enjoy bourbon and cognac under the country stars, weather permitting.

 

BRUCE SPRINGSTEEN AND A CELEBRATION OF THE GARDEN STATE

Betsy Karetnick & Gary Benz

For fans and foodies: please join us for a dinner featuring “Bruce Springsteen and a Celebration of the Garden State.” There will be fun, games and a DJ from 91.3 The Summit spinning classics from the Boss. Bone up on your trivia – there could be a prize in it, not to mention pride. The menu will feature his home state from the Jersey Shore to the produce stands. “Dancing in the Dark” is encouraged but optional.

Catering by Two Hungary Sisters

Salad:
Composed salad with prosciutto, melons and pistachio vinaigrette

Entrees:
Flounder with cracker crumb crust, chive beurre blanc, corn flan with charred tomatoes
Oregano and citrus crusted rack of lamb with roasted potatoes and cipollini onions

Dessert:
Strawberry and blueberry shortcakes
Chocolate frozen custard with chocolate cookie crumbles and dark chocolate sauce

Cocktails and wine will be served throughout the evening.


A UNIQUE, CREATIVE EATING EXPERIENCE

Jill Harrington
Maria Papich-Forsyth, DDS

"Spring has sprung," and it's a time to celebrate friendship and fresh, healthy eating! Your hosts, friends for over 20 years, invite you to gather around a beautiful  table and enjoy a relaxed evening of Chef Dante’s creative cuisine. Start with sipping a signature drink and meeting your dinner companions. Chef Dante has chosen fine wine pairings with each course, and piano man Mike Petrone (of Johnny's Downtown fame) will provide music and perhaps even a sing-a-long or two!

Meal prepared by Chef Dante Boccuzzi

Hors D'ouevres 
Ratatouille tartlets

Entrees:
Seared crab cake with 21 vegetable salad and mustard vinaigrette

Sweet pea agnolotti with braised morels, wild ramps, purees

Roasted and braised young chicken with pencil asparagus, truffled risotto, heirloom carrots

Dessert:
Homemade ice cream and sorbets station with cones, candies, chocolates and confitures