Celebrate the Plate

Menus

An Old World Italian Evening -- SOLD OUT

Jeannine and Steve Marks
Leslie and Bob Littman
Mr. and Mrs. Ralph Vaccaro
Bath

Course #1
Buckeye Fresh (local) Baby Romaine - Baby Kale Salad – Parmesan Frico – Fried White Anchovy – Challah Crouton – Grilled Artichokes – Creamy Caesar Grilled Focaccia

Course #2
Homemade Mushroom Ravioli – Wild Mushroom Bolognese

Course #3
Olive Crusted Halibut & Jumbo Grilled Shrimp – Confit of Roma Tomato – Fennel & Blood Orange Slaw -  

Dolce
Knob Creek Bourbon & Peach Raspberry Crisp – Homemade Gelato

Catering by Mr. and Mrs. Ralph Vaccaro

 

A Taste of the Mediterranean -- SOLD OUT

Judy and Ed Newman
Richfield

Filet of Sole with lemon and capers

Beef braised with Mediterranean spices

Grilled Shrimp and garlic with white wine and parmesan

Couscous with cucumber, tomato, mint

Pineapple, tomato, mozzarella, reduced balsamic

Fruit salad

Fresh bread

Crème Custard Dessert

Catering: All meats and fish purchased and prepared by The Farmer's Rail and David McIlvaine; sides by Judy Newman; dessert by The West Side Bakery
 

An Evening in Paris - A French Wine Dinner

Laura and Drew Engles
West Akron

Seafood Course:   Lobster Crepe with Tarragon Crème Fraiche - White Burgundy

Main Course:  Chateau Briand, classic wine sauce, baby vegetables - Bourdeaux

Salad:   Warm Roasted Radish and Hazelnut Salad, crumbled chevre - Sancerre

Cheese:  Cheese Board, with soft, semi-soft and hard cheese, bread, and fruits – Red Burgundy

Dessert:  Individual Chocolate Soufflé, with fresh berries - Champagne

Cuisine provided by Le Petit Triangle Café
 

Art on Front Street Whiskey Painting Exhibition with Live Art Demonstrations -- SOLD OUT

Danielle Dieterich
Barbara and Don Dieterich
Pat and Stu Grant
Cindy and Don Misheff
Laura and Paul Sheeks
Debbie and Terry Steel
Cuyahoga Valley Art Center, Cuyahoga Falls

Bourbon slush

Bourbon mushroom soup

Field greens with mandarin oranges, strawberries, candied pecans and Great Lakes ale vinaigrette

Orange whisky chipotle BBQ glazed beef short ribs

2 cheddar polenta

Fresh snap peas

Whisky raisin bread pudding with Jameson caramel

Flourless chocolate cake with fresh raspberries

Catering by Moe’s

 

A Dinner and Tasting of Spanish Treasures

Babette and Bob Medcalf
Hudson

First Course
Shrimp (Crispy)
Soft Whipped Egg ∙ Saffron ∙ Trout Roe ∙ Nduja   
2016 Nisia Verdejo
Rueda

Second Course
Ceviche (Cured)
Romesco Verde ∙ Candied Orange ∙ Toasted Sesame
2016 La Cana Albarino
Rias Baixas

Third Course
Lamb (Confit)
Rabbit Fricassee ∙ Pickled Sprouts ∙ Smoked Sofrito
2015 Tres Picos Garnacha
Campo de Borja

Fourth Course
Wild Boar (Dry Aged)
Spring Peas ∙ Black Truffles ∙ Spiced Cherry Glace
2014 Bodegas Muga Reserva
La Rioja

Fifth Course
Flan (Cheese)
Chilled Banana Mousse ∙ Almond Pralines ∙ Cinnamon Tuile
Bodegas Alvar Pedro Ximenez Solera 1927
Montilla-Moriles

 

Louisiana Lakeside Leisure

Jane and Dave Zito
Julie and Brit Hyde
Portage Lakes

New Orleans BBQ Shrimp and Grits

Deconstructed and Stacked Steakhouse “Wedge”

Creole Mustard-Crusted Pork Loin

Mashed Louisiana Yams with Ginger, Cinnamon and Cayenne

Roasted Honey Crisp Apples

Seasonal Greens

Beignets with Crème Brûlée and berries

Fresh Berries with Whipped Cream

Catering by Chef Angus McIntosh, AA Executive Catering 

 

Soirée Française -- SOLD OUT

Sharon and Kevin Silver
Fairlawn Heights

Five Course French Dinner 
Course 1 – Soupe à l'oignon Français (French Onion Soup)
Caramelized onions in a rich beef and chicken stock seasoned with fresh thyme, bay leaves, and sherry wine. Topped with a crouton and melted Gruyere cheese.

Course 2 – Sole Dugléré
This dish was invented by a model of a nineteenth-century Parisian chef named Adolphe Dugléré. According to Larousse Gastronomique, he studied under Carême. The sole is poached in white wine and enrobed in a creamy sauce of fish stock and tomato; topped with grated parmesan and broiled. The fish is set on a bed of fresh sautéed spinach. 

Course 3 – Steak au Poivre with Pommes de Terre Boulangère
Prime aged New York Strip coated in mixed peppercorns. Pan seared and set on a bed of gratin potatoes with shaved onions, garlic, and fresh thyme. 

Intermezzo – Lemon Sorbet 

Course 4 – Salade de Canard Fumé (Smoked Duck Salad)
Watercress, sliced smoked duck breast, dried cherries, toasted pistachios, Roquefort cheese, dressed with Orange Vinaigrette.

Dessert Course – Petit Gateaux Français

Dinner by Executive Chef Mark Kent
Dessert by Pastry Chef Kimberly

 

Land and Sea Spring Tasting Dinner

Lisa and Brian Wagner
Judie and JP Delaney
Bath Township

Passed Hors D’oeuvres:
Ramp Latke
Crème fraiche
Salmon Belly Tartare
Soy, ginger, spring garlic, rice cracker
Chili + Lime Beef Satay
Spicy peanut dipping sauce

Dinner
(Vegan substitutions will be available for each course as needed)

Course One-- Spice Acres Greens
Farm fresh vegetables, Lake Erie Creamery chevre, honey spruce vinaigrette

Course Two--Pan Seared Walleye
Shaved rhubarb and Spice Acres microgreen salad, fingerling potatoes chile roasted pistachio

Course Three--Wood Grilled Beef Sirloin
Wild mushroom and asparagus, warm ancient grains (quinoa, millet + amaranth), ramp chimichurri

Course Four--Strawberry Rhubarb Cheesecake
Strawberry coulis, pistachio praline

Catering by Spice Catering Co.

 

New York, New York! -- SOLD OUT

Lisa and Matt Kaulig
Hudson

 

Great Gatsby Speakeasy Soirée -- SOLD OUT

Julianna Mozingo and Brian Fortney
Fairlawn Heights

Cheese and Charcuterie Board 
Jumbo Shrimp Cocktail served with  Grapefruit  Fennel Salad 
Lobster Bisque 
Filet Mignon served with Roasted Sweet Potatoes and Asparagus
Dessert Buffet and Champagne Bar

Catering by Chefs Gary Horn and Jack Petersen

 

Bon Appétit! --SOLD OUT

Susie and Chuck Dix
West Akron

 

Set Sail — Your Adventure Awaits -- SOLD OUT

Margie and Ed McDonnell
Portage Lakes

Plated Appetizer--“Ahoy” Tuna Starter
A colorful mélange of seared ahi tuna, fresh mango, crisp cucumber and creamy avocado anchored in a sweet tropical fruit puree of cantaloupe and pineapple

Plated Salad--Spring Strawberry Salad
Our Spring Salad starts with crisp romaine lettuce and mixed greens tossed with fresh sliced strawberries, juicy mandarin oranges, crisp red onion and candied pecans complemented with our house made White French Dressing

Roll Assortment with Honey Butter Rosettes
Freshly baked wheat and sourdough bistro rolls, pretzel rolls and sweet yeast rolls

Plated Entrée--Truffle Beef Wellington and Seared Scallops 
A beautiful plate of sliced Truffle Beef Wellington and “diver’s catch” seared scallops floating in marchand de vin and chardonnay cream sauces

Roasted Fingerlings 
Fingerlings tossed in a house blend of seasonings and roasted to perfection

Haricots Verts Bacon Bundles
Fresh haricots verts wrapped in smoky bacon and baked with butter and brown sugar

Plated Dessert--White Chocolate Mousse
A perfect ending to a lakeside dinner:  white chocolate mousse resting in a dark chocolate shell adrift in a pool of raspberry coulis