Event Recap- Harvesting Hope 2017

Mr. H and I attended the 4th Annual Harvesting Hope event on Monday to benefit the American Cancer Society and its Hope Lodge. The setting was gorgeous, outside in the Cleveland Botanical Gardens, and attendees got to wander around soaking in what felt like one of the last days of summer.

Tito's Handmade Vodka was supplying us all with infused cocktails...

...the 10 participating chefs had each brought delicious bites to nibble on (Goat Cheese Panna Cotta from Chef Maxime Kien at The Burnham pictured here)...

...including some oysters from Chefs Brittany Logan and Duane Corley of Rocky River Wine Bar, which immediately transported me back to our Maine trip.

But, I was also glad to see some of my favorite people there too, like Graffiti/Cork & Cleaver, University Hospitals and Sodexo, and Jeff Jarrett of Dinner in the Dark. Truly, my only real complaint about the event is the lack of trash cans around. They have helpful servers walking around collecting your trash, but I'd love to see more trash cans visible so we could take care of it ourselves too.

But the real reason everyone was there was to support the mission of the American Cancer Society and to raise funds for the Hope Lodge. Each Hope Lodge offers cancer patients and their caregivers a free place to stay when their best hope for effective treatment may be in another city. Not having to worry about where to stay or how to pay for lodging allows guests to focus on getting better. Hope Lodge provides a nurturing, home-like environment where guests can retreat to private rooms or connect with others. Every Hope Lodge also offers a variety of resources and information about cancer and how best to fight the disease.

The event did a great job of highlighting the work the Hope Lodge does in our community. I enjoyed seeing these framed quotes scattered around the event...

...and the guest speaker, Joshua, shared his touching personal story about his battle with cancer and his stay at the Hope Lodge. The event was near-silent during his speech.

While we didn't win big in the live or silent auction this year, it was still a beautiful evening spent with friends in a stunning setting for a good cause. It's wonderful to see this event grow each year, and they've already set the date for 2018. Don't miss Harvesting Hope on September 24th!

Disclosure: I was provided with two tickets to attend in exchange for posts. All opinions stated are 100% my own.

Adega

When Adega at The 9 reached out to see if I'd be open to coming in to sample the menu from their new chef Nelly Buleje, I did jump at the chance. Mr. H and I had been in for brunch about a year ago, when the past chef was still there, and it didn't leave us wanting to come back. So, I was open to seeing what changes Chef Nelly had brought, and boy I'm glad that I did!

The meal started with Hummus (3 versions available). We were served the Beef Kafta with tomato relish and pickled onion ($13).

Um...WOW. This was probably the best hummus I've ever had and what a way to start the dinner. The flavor of the beef kafta was outstanding, and the hummus was so smooth. It would be a must-order for me again.

Next up was the Charred Octopus with citrus, herbs, artichoke-cucumber escabeche, patatas bravas, and chive coulis ($15).

The bitterness of the char on the octopus and the citrus components were mellowed by the expertly paired wine from Adega's Manager and Resident Sommelier, Michel Emerick.

Our third course was the World's Greatest Jamon ($15). Jamón iberico, arugula, tomato, manchego, and ciabatta.

This gorgeous piece of meat just melts in your mouth, and is quite decadent. We picked some up from Old Brooklyn Cheese Co. this summer as well, but it's hard to come by as it's brought over by ship from Spain. If every cheese and charcuterie plate I'm served had some of this, I'd be a happy girl. 

For the salad course, we had the Lyonnaise ($8) with frisée, baby spinach, arugula, egg, pancetta, ciabatta, Parmesan, and a sherry-mustard vinaigrette.

I cut into that perfectly poached egg, and it just oozed gorgeous yolk.

Next course was another highlight for us, the housemade Italian Bolognese ($26) with Italian sausage, tomato, garlic, basil, oregano, shaved fennel, rigatoni, and Parmesan.

The pasta is made in-house, and the sauce is unlike any other bolognese I've had. Chef Nelly's process takes 72 hours before it's ready to be served. I wasn't sure how I'd feel about fennel in the pasta dish, but the light crunch and subtle additional flavor it added totally worked! I'd like another bowl of this, like right now.

We then tried the Sea Scallops ($32) with a green grape relish, scallions, charred lemon, and couscous salad.

The last savory course of the meal was the Secreto Ibérico ($45). Bellota secreto and roasted carrots; that Jamón was just as luscious as the first preparation. Mr. H also dubbed these carrots as "best carrots he's ever had."

Each course included a wine pairing, featuring wines from Mediterranean climates. Each one truly made flavors from the dishes pop right out, or subtly complimented the food. There wasn't one that we didn't enjoy.

For dessert, we shared a Rosewood Flan...

...and Hazelnut Crème Brûlée.

Chef Nelly has dedicated a lot of time into his research, and the restaurant recreates flavors from the Mediterranean, infused with ingredients from Spain, Italy, Greece and France. They locally source products when they can, but really care about utilizing the best possible quality products out there.

Mr. H and I dine out and attend culinary events a lot, as you well know, and this was one of the more memorable meals we've had in quite some time! We will happily be going back soon on our own. I'm also ready to try some of the new brunch items Chef Nelly was describing. I'm glad that this outing put Adega back on my radar.

Disclosure: I was invited with a guest to attend a media tasting. All food and beverages were complementary. All opinions stated are 100% my own.

Adega
2017 E 9th Street
Cleveland, OH 44115
216-331-6289

Weekend Bites

Where did the weekend go? And someone please explain to me how this is FALL in Cleveland? I don't know about you, but these hot temperatures threw us off a bit. I just didn't get outside quite as much as I had hoped, because that air conditioning inside was feeling pretty darn good!

But, we still had some fun out and about in Cleveland. Friday started with a media preview of the new RiverFest brew from Collision Bend Brewing Company to celebrate Oktoberfest. It's now available, and I recommend getting there to try one. It wasn't too hoppy or too malty, just how I like them. Paired great with the Sauerkraut Balls, sausages, and Bacon/Onion/Gruyere Tart we were served.

Saturday brought our first clam bake of the season. This one was held in the Ben Franklin Community Garden in Old Brooklyn, the largest community garden in the state of Ohio.

For $35, we got a huge spread of clams, corn, sweet potato, roll, clam chowder and a choice of a half chicken, 12 oz. steak, or a vegetarian option. It was all cooked well, and paired perfectly with a cold beer from Goldhorn Brewery.

The food was great, but it was also special because of the gorgeous setting, and the company...

The event also featured wines from the neighborhood's Vino Veritas Cellars. We popped over to the winery on our bikes after the clam bake and soaked in what felt like one of the last nights of summer.

Vino Veritas is also hosting a Pig Roast/Clam Bake on October 15th, if you're interested. We'll be there!

The weekend wasn't complete without a stop at Rosati's Frozen Custard in Northfield Center. My favorite!

The flavor of the day was Salted Caramel, one that I don't like to miss!

How was your weekend? Did it include more summer-like activities, or are you too ready for fall?

Event Recap: Taste of the Browns 2017

This year's Taste of the Browns to benefit the Greater Cleveland Food Bank was just as fantastic as every other year. We got to mingle with Cleveland Browns' players, alumni, and icons...

...sit in the quiet and serene stadium...

...bid on silent and live auction packages, featuring many exclusive Browns' packages...

...and, of course, nosh on food from the 25+ restaurant and beverage purveyors.

We enjoyed the Lobster Bisque from Blue Point Grille, AMP 150's Pork "Burnt Ends" with maple bourbon BBQ sauce, the Chicken Liver Mousse from EDWINS, and Shortribs Pierogi from Deagan's Kitchen + Bar.

One of our favorites of the evening was the Lobster Crepinette from Chef John Selick of University Hospitals and Sodexo. He always has one of my favorite dishes at any event he's at. It's a don't-miss station for us.

At this event, you do have to be selective and pace yourself. There's no way I get to try all of them. The setting of the event at FirstEnergy Stadium is always special, with the views of the Downtown skyline and the opportunity to step out into the silent stadium stands. I also love seeing the hope in Browns' fans' eyes as the start of the season is upon us.

The event raises critical funds for the Food Bank, and they are able to provide four meals in a local hunger center for every $1 raised at this event. From the way the auctions and raffles were going, and the packed room, I think it's safe to say that they raised the funds and awareness they were hoping for! I believe that I saw on social media that the event had raised $240,000 for the Food Bank. That's a lot of meals to be served in local hunger centers!

Disclosure: I was provided with tickets to the event in exchange for blog posts. I am a former employee of the Greater Cleveland Food Bank. All opinions stated are 100% my own.

Event Recap: Chefs Unbridled 2017

On Saturday, Mr. H and I got to attend Chefs Unbridled to benefit the Fieldstone Farm Therapeutic Riding Center, under a gorgeous tent that is always one of my favorite event settings of the year.

We've attended this event for years, and it always promises a stunning setting, mission-driven messaging and fundraising opportunities, and fantastic food from area chefs.

Some food highlights for me included the Lobster and Shrimp Manicotti from Scott Kuhn at Driftwood Restaurants + Catering.

And the Mole Braised Pork Shoulder with an Ohio Corn Puree and Avocado Relish from Chef Adam Bostwick of Graffiti and Cork & Cleaver.

Other crowd favorites at our table of attendees included the scallop from Chef Matthew Mize of Abo's Grille, and the Seasame Crusted Ahi Tuna (below) from Chef Brittany Logan of Rocky River Wine Bar.

I made sure to leave room for some donuts from the Donut Lab food truck parked outside the tent. There were several dessert options from food trucks that opened up at 8PM.

Seriously, hunt down the Donut Lab truck if you haven't had it before. These little pillows of donut heaven are worth every calorie.

Personally, one of the things that I love about this event is that they do incorporate mission-related activities and special guests of honor, like these gorgeous horses that greeted us when we arrived.

The true stars that evening, sorry chefs!

Fieldstone Farm started the therapeutic riding program in 1978, and serves more than 1,300 students annually from all ages and a variety of special needs. They have over 60 partnering schools and non-profits, and house the Gaitway High School Alternative High School on site with 61 graduates since 2007. The organization has many ways for the community to give, and I suggest that you look into them further if this sounds of interest to you.

It's a beautiful event that benefits a very worthy cause, and we just always feel fortunate to be there to support it.

Disclosure: I was provided with two tickets to the event in exchange for posts. All opinions stated are 100% my own.