event recap: Emerging Chefs’ Sacrilicious

After a surprising start, Team PIP headed to Cleveland’s Gordon Square Arts District for the second half of Wednesday evening. We arrived at a former Romanian Orthodox church ready for the Emerging Chefs “Sacri-licious” event:

As a reminder, here’s what “Sacrilicious” was all about: Cooking by its own right is a ritual. Like an ancient religion, it attracts a congregation of faithful foodies and a fanatical following. Join us for an evening of praiseworthy interpretations from Executive Chef Jeff Fisher of Touch Supper Club, as he serves up a sermon for all the senses.

By the time we arrived, the event was in full swing as the third course was on its way out of the kitchen. We managed to find room for two seats at the bloggers table where I was greeted by good friends:


Yes, I’m going to hell, but what else to you expect at an event called Sacrilicious?!

We found more than just a significant religious figure and a bourbon cocktail awaiting us: Brad from Cleveland Food & Brews, Stephanie from Hungry in Cleveland, and Twitter friend Joe (@JoeG2001) were ready to share the foodie love. CFBgal shared a sip of her St. Germain’s Lime Soda from the 2nd course, which was heaven on earth.

Chef Fisher prepared quite the five course meal. Each course was conceptualized from verses in the Bible. The theatre major in me smiled to see such excellent research.


Here are the courses we enjoyed during our time at the event:

Course 3: Lamb carpaccio, tempura battered egg yolk, crispy fennel and shallots, parmesan cheese and truffle oil. Served with a Catcher In The Rye cocktail.

Course 4: Braised pork belly, with forbidden rice and blood orange star anise sauce, five spice cotton candy. Served with a Grapes of Wrath cocktail.

Dessert: Beet foam with angel food cake, devil’s food cake, passion fruit coulis, with raspberry teardrops. Served with Right of Passage beverages.



My favorites from the menu:

  • the lamb carpaccio: yet another reason why I’ll never go vegetarian.
  • the tempura battered egg yolk: I’m a sucker for a runny egg.
  • the five spice cotton candy: savory AND sweet!
  • the beet foam: if you LOVE green monster smoothies, you would have been ALL over this!

After all was said and eaten, Michael and Rick from Emerging Chefs thanked Chef Jeff, the wonderful staff from Touch Supper Club and all that attended. They were kind enough to invite the bloggers back behind-the-scenes and to chat with the chef. It was quite the scene behind-the-scenes as the amount of space was minimal – the staff had prep table set ups outside because the space was so small!


In our time at the event, Hans and I had some tasty exposure to what Touch Supper Club is all about. We are already making plans to swing by Touch for a night out followed by a Sunday brunch.

As for Emerging Chefs event on a whole, I was quite impressed with what I saw. Taking an empty space and transforming it into an event like this is quite the undertaking. The EC team should be proud of the work they are doing. Since we did arrive late in the evening, I encourage you to check out my fellow diners more detailed reviews of the evening:

Keep tabs on Emerging Chefs: they’ve had some fabulous events in the past and are planning some more in the near future!

Disclosure: I was provided a media pass to the Sacrilicious event via Emerging Chefs. In return, I agreed to blog about my experience. My thoughts and opinions are 100% my own.

event recap: CBC Magazine’s Connectors Choice Awards

Team PIP had some serious double booking issues on Wednesday, February 23rd. Luckily, we’re getting pretty good at juggling our schedule and managed to make it to two exciting events in Cleveland that evening.

First up, we headed downtown to the House of Blues for the 4th Annual Connectors Choice Awards:

(picture source)

From the CBC Magazine website: Presented by Cleveland Business Connects (CBC) magazine, the Connectors Choice Awards (CCA) is an annual awards presentation that is dedicated to recognizing the best and brightest individuals and groups that represent the local corporate event-planning industry as well as the professional networking community.

I was honored to be a finalist in the Rising Star category for this year’s CAAs. What’s the qualifications for being a “Rising Star” you ask? The Rising Star Connectors Choice Award will be presented to an individual event industry professional who has been in the event industry for five years or less, showing great promise of becoming an industry leader or major player in the years to come.

I was so excited just to be selected and I really had no expectations to win. My expectations for the event including seeing old friends (including Twitter folk @rft3 and @divabling) and meeting some new ones (including @TheEventsGuru). After a Cajun style dinner, the awards presentation got going and by the time it was over, I had one of these:


I WON!  With nothing prepared, I managed to put together an acceptance speech before walking dumbfoundedly back to my seat. I was shocked. I still am! The next thing I knew, my good friend and event planning diva Deb Hermann (@divabling) won Best Corporate Event Planner! I’m so proud of her and am grateful for her friendship and fabulousness!

The entire list of winners can be found on the CBC Magazine website. Overall, the event was a nice mix of fun, food and networking. Stop by the CBC Magazine Facebook page for more coverage and photos. I’m not going to lie – it’s always nice to attend an event and not have to worry about planning it!

I am so incredibly thankful for being chosen as CBC Magazine’s Rising Star for 2010 by all those who voted – that includes many members of the PIP readership, so thank you!

With award in hand, we walked back to our car – still on a high from such a surprise. We knew we wanted to celebrate and our second half of the night was the perfect place to do that. A recap of the latest Emerging Chefs event is on the way! SOMETHING TO LOOK FORWARD TO!

event recap: OBA Cleveland February Blogger Meet Up

The second official meet up of the Cleveland Chapter of the Ohio Blogging Association is in the books!

Those in attendance included:

I know I am missing a few ladies. If I don’t have your info listed, please let me know and I’ll add it accordingly!

After some initial socializing, Chef Ellis Cooley joined the group for a few moments as he prepped for another busy night:

He described AMP 150’s approach on food, which lead to an array of tasty food including:

  • Flatbreads with Killbuck Valley Oyster Mushrooms, Goat Cheese, Celery Leaves
  • Flatbreads with Roasted Chicken, Leeks, Fontina and Truffle
  • House Made Potato Chips with Brewer’s Yeast, Malt Vinegar Aioli, Dortmunder Aioli
  • Hand Cut Sea Salt Fries with Lemon Aioli
  • Natural Free Range Chicken Wings with Spicy Glaze
  • Ricotta Cavatelli
  • Duck Confit over Polenta
  • Roasted Cauliflower with Goat Cheese, Pine Nuts and Beet Vinaigrette
  • Another shrimp dish from the small bites menu (I was too busy drooling to note the description!)

The duck was a crowd favorite, but personally, I can’t get enough of that cauliflower!

After some “getting to know you” introductions, the floor was open for announcements. Many had an exciting event or two to share, including Twestival Cleveland which is taking place on Thursday, March 24. Check out the group on Twitter at @TwestivalCLE for updates.

Want to see more photos from last night’s event? Check out the OBA Facebook page. If you have any to add, send them my way! On behalf of the OBA, thanks again to all the wonderful CLE bloggers that attended!

Thanks again to Ellis, Scott (our great server) and the rest of the staff at AMP 150 for their hospitality and delicious food! Make sure to check them on Facebook and on Twitter (@AMP150Cleveland). Ellis is always on the go so you’ll probably see him around Cleveland – in fact, AMP 150 is rockin’ the VIP Lounge this Saturday night at PlayhouseSquare’s Jump Back Ball!

Want to join us next month? RSVP for our OBA March Blogger Volunteer Night at the Cleveland Foodbank: space is limited so sign up today!

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