Six Courses for a Cure

On Friday night, we attended Six Courses for a Cure to benefit the Meredith A. Cowden Foundation.  It took place at the Sheraton Suites in Cuyahoga Falls, and consisted of a six course meal with wine pairings. Six chefs and four winemakers came together to prepare an amazing meal.

The first course of roasted beet salad with fennel, spring greens, candied pecans, fried goat cheese and brandy balsamic vinaigrette was prepared by Kevin Altomare of Hudson’s Restaurant.  It was paired with Pinot Noir 2008, Amayna, Chile presented by Mike Kasper of South American Wine Imports.

Chef Rick Carson of Nosh Eatery prepared the second course of branzino with heirloom tomatoes and fresh corn.  It was paired with Macabeo 2010, Destinos Cruzados, Spain presented by Tom Doran of Davis Wine Imports.

The third course, prepared by chef Roger Thomas of Piatto Novo, was seared shrimp with mustard seed, pickled Kabocha squash salad, and orange/Pernod syrup.  It was paired with Chardonnay 2010, California presented by Matt Meyer of Meyer Family Cellars.

Chef Jeff Jarrett of AMP 150 prepared the fourth course of braised local pork belly, fingerling potatoes, mushrooms, smoked Gouda sauce, and micro celery.  It was paired with Noster Inicial 2007, Mas del Frares/La Perla del Priorat, Spain presented by Tom Doran of Davis Wine Imports.

The fifth course of smoked paprika-rubbed ribeye on sugarcane skewer, garlic greens and hoisin demiglace was prepared by chef Brendan Meeker of Glenmoor Country Club. It was paired with Cabernet Sauvignon 2007, California presented by Andre Crisp of John Anthony Wines.

The 6th and final course of buttered popcorn panna cotta with salted caramel was prepared by chef Brian Goodman and Matt Danko of the Greenhouse Tavern.  It was paired with Port NV, California presented by Matt Meyer of Meyer Family Cellars.

She said…This was a wonderful event for a great cause!  We had a great time, and really enjoyed the meal and the wine pairings.  It’s hard to say which course was my favorite, but having the major sweet tooth that I do, I think it goes to the buttered popcorn panna cotta. It was really delicious!  My favorite wine was the Pinot Noir from Chile that was paired with the first course.

He said…This was the second year for the event and the chefs and winemakers really stepped up their game!  Special kudos go to the organizers, chefs and winemakers for a great evening.  For me, the best course of the evening was of course the pork belly!  The smoked gouda sauce was amazing!  My favorite wine was also the Pinot Noir.  I’m hoping to buy a case soon!


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