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Dinner in the dark informational relase (2012) copy 2

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Dinner in the dark informational relase (2012) copy 2

  1. 1. “It’s like an open mic jam session for chefs” INFORMATIONAL RELEASE
  2. 2. To All Bring Jam For a together Out for Local chefs The night charity Media inquires please send to : kayla@kaylabarnes.com
  3. 3. The concept Dinner in the Dark was conceptualized with the hope of bringing Chefs together to share their craft and create a stronger bond within our trade. But more importantly, DITD is our way of giving back to the community that supports our drive and passion by patronizing our establishments. What started as an idea, has evolved into one of the most significant concepts Cleveland has ever had. In just over a year, DITD has raised close to $70,000.00 to support members of our community who are in need, while at the same time, bringing over 60 chefs together to share their passion. The Founders Chef Brian Okin Brian Okin’s down-to-earth personality coupled with his comic relief is a great combination for any kitchen. A Cleveland native, Chef Brian has made a name for himself by cooking with a European flair that has landed him spots of a variety of major networks showcasing his culinary creations Chef Jeffery Jarrett Chef Jeff Jarrett has been an integral part of some of the best restaurants in the greater Cleveland area. Breaking in to the industry at the AAA four-diamond rated “The Leopard” in The Bertram Inn and Conference Center, he quickly rose to Executive Chef before joining the opening team as Chef de Cuisine at Light Bistro, voted best new restaurant in three prominent Northeast Ohio publications. ORMATIONAL RELEASE DINNERINTHEDARKCLEVELAND.COM CLEVELAND
  4. 4. The Culinary Vegetable institute August 2011, From Brian Okin We did our monthly dinner at The Culinary Vegetable Institute in Milan, Ohio. CVI is part of The Chefs Garden, which is run by Farmer Lee Jones and Family. The Chefs Garden offers a program called “Veggie U” which is a non- profit designed to teach children about growing the food they eat, as well as, eating properly. We were getting close to a years worth of monthly dinners, and wanted to “twist” things a bit and continue to keep our events exciting and create more “in the dark” effect for the guests that have supporting us and helping our dinners grow, so we threw in a few curve balls for the guests, as well as, the chefs that were participating. Typically we only feature 6 chefs but for this dinner we had 11 chefs and 12 courses! The 12th course was a mystery box from the farm and we drew a chefs name from a hat. The chefs were unaware that we were doing this as we announced it in front of the 90 plus guests at the start of the evening. This made this one of our “favorite” dinners as the guests were blown away by all the added excitement of almost twice as many chefs and the opportunity to watch the chefs create the last course a la minute. The camaraderie was amazing as several other chefs pitched in to help the chef that got his name pulled, create the last dish. INFORMATIONAL RELEASE DINNERINTHEDARKCLEVELAND.COM CLEVELAND

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