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Saturday, October 15, 2011
6:30 PM - 9:30 PM

October Earth to Table Dinner with Chef Tony Dee

Culinary creative and Corporate Executive Chef for Sushi Rock Restaurant Company, Tony Dee will be preparing an autumn Earth to Table Dinner sure to be a gastronomic adventure. His dramatic flair for presentation, style of flavor and passion for sustainably grown products are seen on his carefully crafted menu for the evening. Experience the cuisine of a AAA 4 Diamond award winner. http://www.culinaryvegetableinstitute.com/cvi_cms/115.htmlStarters-Vegetable Garden-Fava Beans, Pumpernickel, Petit Dragon Carrot, Purple French Beans, Petit Cherry Bomb Radish, Citrus Marigold, Johnny Jump Ups-Flash Back Beets-Bulls Blood Beets, Bowtie Arugula, Tarragon Emulsion, Brioche-Mushroom Takeout-Mushroom, Noodles, Duck Confit, Micro Cilantro, Mushroom Hoisin, Shiso GreensEntrees-10,000 Leagues-ShellfishSides:French Fingerling Potatoes and Bronze FennelPacific Pearl Onions with Eight ball SquashGarnish:Foie Gras Dashi froth, Daikon greens-Pork & Beans-Sides:Brussels Sprouts with Smoked BaconApplesRoasted Cauliflower with Marcona AlmondsWhite Bean PureeGarnish:Micro WatercressDessertThe Carrot Cake Dilemma...Carrot, Pineapple, Coconut, Thyme, Molasses, Walnut$75 per person plus tax and gratuity*Reservations are required. Please call 419.499.7500 for more information or to reserve your table!** About Chef Tony Dee:Born and raised in Ashland OH, Chef Tony went to Johnson & Wales University in Charleston SC. He has traveled around the U.S. exploring many different types of regional cooking styles. Currently Chef Tony is the Corporate Executive Chef for Sushi Rock Restaurant Company. He previously was a Food and Beverage Director for a private company in the British Virgin Islands working towards the renovation of its four different properties. He has also started a program with Tortola Dept of Agriculture and local farmers from around the BVI to help integrate local sustainable produce into his properties and many others. Prior, to his current position, he was the executive chef of Barton G The Restaurant and Prelude in Miami, FL.In February 2010, Chef Dee also assisted with the concept development and opening for The Villa by Barton G, formerly the Versace Mansion in South Beach. During his tenure at Barton G The Restaurant, it received the AAA 4 Diamond award for 2009-2010 and also had numerous reviews in the Miami Herald, New York Times, Gayot, Zagat and numerous other publications.Anthony enjoys living on the water and is taking full advantage of the Caribbean lifestyle. When he can find spare time, he likes to snorkel, relax on the beaches and try the local foods. He also thoroughly enjoys researching and learning about new food techniques.*Due to security reasons, credit card numbers cannot be kept on file. Please be sure to bring a form of payment to the event to cover the cost of drinks.**Payment due at time of reservation. No cancellations after Monday prior to the event.Culinary creative and Corporate Executive Chef for Sushi Rock Restaurant Company, Tony Dee will be preparing an autumn Earth to Table Dinner sure to be a gastronomic adventure. His dramatic flair for presentation, style of flavor and passion for sustainably grown products are seen on his carefully crafted menu for the evening. Experience the cuisine of a AAA 4 Diamond award winner. http://www.culinaryvegetableinstitute.com/cvi_cms/115.htmlStarters-Vegetable Garden-Fava Beans, Pumpernickel, Petit Dragon Carrot, Purple French Beans, Petit Cherry Bomb Radish, Citrus Marigold, Johnny Jump Ups-Flash Back Beets-Bulls Blood Beets, Bowtie Arugula, Tarragon Emulsion, Brioche-Mushroom Takeout-Mushroom, Noodles, Duck Confit, Micro Cilantro, Mushroom Hoisin, Shiso GreensEntrees-10,000 Leagues-ShellfishSides:French Fingerling Potatoes and Bronze FennelPacific Pearl Onions with Eight ball SquashGarnish:Foie Gras Dashi froth, Daikon greens-Pork & Beans-Sides:Brussels Sprouts with Smoked BaconApplesRoasted Cauliflower with Marcona AlmondsWhite Bean PureeGarnish:Micro WatercressDessertThe Carrot Cake Dilemma...Carrot, Pineapple, Coconut, Thyme, Molasses, Walnut$75 per person plus tax and gratuity*Reservations are required. Please call 419.499.7500 for more information or to reserve your table!** About Chef Tony Dee:Born and raised in Ashland OH, Chef Tony went to Johnson & Wales University in Charleston SC. He has traveled around the U.S. exploring many different types of regional cooking styles. Currently Chef Tony is the Corporate Executive Chef for Sushi Rock Restaurant Company. He previously was a Food and Beverage Director for a private company in the British Virgin Islands working towards the renovation of its four different properties. He has also started a program with Tortola Dept of Agriculture and local farmers from around the BVI to help integrate local sustainable produce into his properties and many others. Prior, to his current position, he was the executive chef of Barton G The Restaurant and Prelude in Miami, FL.In February 2010, Chef Dee also assisted with the concept development and opening for The Villa by Barton G, formerly the Versace Mansion in South Beach. During his tenure at Barton G The Restaurant, it received the AAA 4 Diamond award for 2009-2010 and also had numerous reviews in the Miami Herald, New York Times, Gayot, Zagat and numerous other publications.Anthony enjoys living on the water and is taking full advantage of the Caribbean lifestyle. When he can find spare time, he likes to snorkel, relax on the beaches and try the local foods. He also thoroughly enjoys researching and learning about new food techniques.*Due to security reasons, credit card numbers cannot be kept on file. Please be sure to bring a form of payment to the event to cover the cost of drinks.**Payment due at time of reservation. No cancellations after Monday prior to the event.

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