Please join Cincinnati E.A.T.S. for our last 2011 event on Thursday, December 8, at The Summit at Midwestern Culinary Institute for cocktails, socializing, and great food -- all for a great cause.  Tickets will sell out quickly so do not delay. 

HOSTS & HOSTESSES

Adhrucia Apana*

Robert Callif*

Kate Fortlage

Michael Lee

Mike Rodarte

Stepfanie Romine*

Michael Sabbia*

Nikhil Shah

Clint Watson*

Similar format, different location: You pay a discounted flat fee (that includes tax and tip) in advance for your meal.  There are no table reservations and everyone eats together at the same time.  It's a party with great food!

Drinks at 7 p.m.  Mingle over wine and craft cocktails while DJ Pillo sets the tempo.  Guests will be seated for dinner at approximately 8 p.m.  The Summit will offer a three-course menu with accompanying wine pairings (sold separately).  The menu is attached to this email.

To view the menu and register, please visit www.cincinnatieats.com and purchase your ticket via Paypal.  Tickets are $35.  You will make your course selections when you purchase your ticket.  On the night of the event, you'll only pay for drinks. 

The Midwest Culinary Institute is a national center of educational excellence in the culinary and pastry arts, dietetics, and hospitality technologies.  MCI is well-known for its outstanding programs, faculty, and facilities, the latter integrating state-of-the-art technology with first-class tools of the culinary arts.  Sean Kagy, a veteran of the Maisonette, the Cincinnatian Hotel as well as other fine dining venues in Cincinnati, Chicago and Washington, D.C., recently became chef de cuisine at the Summit Restaurant at the Midwest Culinary Institute.  Kagy not only manages the restaurant, but he plays an instrumental role in the education of the MCI students who work there.  Kagy graduated from the New England Culinary Institute in 1992 and then served as a chef at The Inn at Little Washington in Washington, D.C. (a 5-Star, 5 Diamond, Relais & Chateaux property) from 1992-93.  He then spent two years at the 5-Star Four Seasons Hotel in Chicago before coming to work at the Maisonette under Chef Jean Robert deCavel from 1994-96.  For more information, see http://culinary.cincinnatistate.edu/mci

PLEASE NOTE: The evening will benefit the Midwestern Culinary Institute as they attempt to raise money for a piece of state-of-the-art kitchen equipment for their students.  Every ticket includes a cash donation toward MCI.     

* - Denotes Planning Committee

------First Course Choice Of --------

Grilled Pear Salad with Stilton Candied Pecans & Honey

Crab Cake with Butternut Squash,

Chanterelle Mushrooms & Brown Butter Vinaigrette

Shrimp and Corn Chowder

----Second Course Choice Of -------

Filet of Beef w/ Red Wine Demi-glace,

Roasted Fingerling Potatoes Chef

Choice Vegetable

Grilled Eggplant with Tofu and Red Pepper Marinara

Seared Salmon mushroom Risotto

-----Dessert Course------

Assiette Chocolate Flourless Torte, Polenta Red Poached Pear & Caramelized Banana Bread Pudding