Disclosure: University Hospitals offered me an opportunity to attend to their June 27th Five Star Sensation event, as well as a portion of the culinary prep sessions the day before. All thoughts and opinions are my own.
After a career in event planning and writing this blog for five and a half years, I’ve been lucky to attend many wonderful social gatherings, most in honor of some amazing causes. But one very special, well-known fundraiser has always been on my bucket list: Five Star Sensation benefiting University Hospitals Seidman Cancer Center, part of the Case Comprehensive Cancer Center.
This is one of event planning lore: nearly a hundred chefs including several Food Network stars and culinary icons, dozens more volunteers, 2500 attendees, the immense amount of rental supply needs — oh, and the multi million dollar budgeted goal. I knew one day I must see it for myself. So imagine my surprise when the wonderful team from University Hospitals invited me to attend the 2015 event. The invitation was an honor to accept. This past Saturday evening, Hans and I put on our summer best and headed out to Cuyahoga Community College’s Eastern Campus.
We arrived early, avoiding the rain and the line at the valet, in hopes to hobnob with the culinary masterminds that supported the cause, including this year’s Host Chef Michael Symon. (Check out my Instagram feed for a few of those moments, including a selfie with Cleveland’s own Iron Chef. #noshame) Preparing ourselves accordingly with a glass of wine, we began strolling, meeting the following chefs and enjoying their amazing offerings:
Jonathan Waxman‘s New York Steak and Romesco Salsa with Kale Salad
Hubert Keller‘s White Gazpacho with Almond and Vanilla Oil & Lollipop of Lamb “Merguez Style” Spicy Ketchup & Tatziki
Anthony Meidenbauer‘s Porter Braised Short Rib with Carrot Puree & “Buffalo Chicken” Pierogies
Doug Katz‘s Hot Smoked Wild King Salmon with Spring Pea Panna Cotta, Pea Tendrils & Radish Salad (not pictured, sorry Chef!)
Michael Symon‘s Beef Cheek Pierogi with Carmelized Onions & Horseradish
Summer Genetti‘s (Lola pastry chef) Fruit Verrine (featuring a baby macaroon!)
Marc Forgione‘s Tongue Tacos with Fermented Chilis and Wild Garlic (thanks for the photo, Chef!)
Aarón Sánchez‘s Grilled Octopus Tostada with Chorizo, Aioli and Green Onions
Eric Williams‘ Pastrami Beef Tongue Taco with Jalepeno-Whole Grain Mustard Crema and Micro Radish
Jonathon Sawyer‘s Koji Cultured Coppa Cota Tramezzini with Black Brioche & Nettle Vinegar
Alan Wong‘s Shrimp Kochu Jang Shooter & Braised Short Ribs with Mushroom Peanut Salsa and Chili Lemongrass
What a wonderful two hours of decadent eats, lovely conversation with some of the world’s most famous chefs — all blended and balanced by the never ending supply of wine:
Just a few of our wine station stops — the staff at Buehler Vineyards practically had us booking a trip to Napa on our smartphones while at their table. What wonderful people!
…and THEN the dessert tent opened. I was utterly stuffed by then, so I wasn’t being over aggressive with finding gluten free dessert options. Okay, who am I kidding: there’s always room for Mitchell’s Homemade Ice Cream‘s vegan chocolate ice cream! Hans worked his way around one side of the tent before he had to call it quits. He made stops at several tables, including those of Coquette Patisserie (who had an adorable Black Truffle Gateau with a Thyme Mousseline, and an even sweeter staff). His favorite: the raspberry-passionfruit sorbet eclair from the Tri-C Culinary Arts station.
As our bellies (and my high heeled clad feet) begged us for “no more”, I remembered Farmer Lee Jones’ and his team from The Chef’s Garden offer to send us home with some produce from the incredible bounty they brought for the event.
Not pictured: the huge bag of kale they also gave us. It was great seeing their team after this past April’s Culinary Vegetable Institute dinner!
LONG STORY SHORT: We came. We ate. We gained five pounds in a four hour period. But wow was it worth each and every ounce. You don’t have the opportunity to savor bites from these amazing chefs every day, so Hans and I threw our “healthy balance” caution to the wind for the evening and celebrated how lucky we are. Lucky to have these opportunities, to meet these chefs, to eat their food, to have these relationships with those Cleveland based culinary minds. And most importantly, lucky to have medical institutions like University Hospitals Seidman Cancer Center here in Northeastern Ohio saving lives every single day. This year’s Five Star Sensation raised more than $2.3 million dollars to help those doctors doing research and those patients who need it most. Thank you Cleveland for supporting the cause, and thank you University Hospitals for letting us be part of this very special experience.
Follow University Hospitals on Facebook and on Twitter at @uhhospitals. UH Seidman Cancer Center can be found on Instagram at @uhseidman. Something to look forward to: check back later this week as I share the story about all the planning and prep that it took to make this amazing event happen!
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