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Adam Bostwick of Cork and Clever Social Kitchen in Broadview Heights, was on hand at Chef Jam 6 with his business partner (and brother-in-law) chef Brian Okin. They served herb-scented Banana Pancakes, with pork rillettes, honey mustard caramel and crisp fried plantains.
(Joe Crea, Northeast Ohio Media Group)
CLEVELAND, Ohio -- Brenda O'Brien had to raise her voice loud and strong to be heard over the Cream of the Crop Band. The ensemble, a group of local chefs who rock-out after hours, were pumping out a bluesy rendition of Traffic's "Dear Mr. Fantasy."
O'Brien and her husband, Terry, of Akron, were seated near a third floor rail, looking down over the happy chaos below, Sunday night at the Rock and Roll Hall of Fame Museum for the annual Chef Jam benefit. They were munching guacamole and chips, while she recalled her very first concert -- Johnny Cash, during the 1950s. Her mother took her to the show when Brenda was five.
"I think when you get together with people who love music, and there's good food around, you just meet the best people - and have a great time," O'Brien said with an ear-to-ear grin.
Tacos, pierogi, Asian steamed buns and lots of finger foods - all served up to a crazy-wild back beat - dominated the sixth annual Jam.
Chefs and members of their restaurant crews staffed 22 food stations on the promenade/ground level and above. Their stations were decorated in various rock themes, serving foods geared to their motif.
Matt Fish of Melt Bar and Grilled rocked a full gold lame Elvis, his extreme black pompadour high and proud. His offering, a dessert, would have brought a great big smile from The King: Peanut Butter Banana Bread Pudding, With Caramelized Banana Bourbon Syrup and Candied Bacon Crumble.
Michael Nowak was so well concealed by his awesome Dead Head garb that he had to introduce himself by name. The Grateful Dead's signature dancing bears rollicked nearby. Downstairs, his totally grooved-out Black Pig restaurant station offered fudgey "Goo Ball" truffles (rolled in Ziggy Marley hemp seeds, natch) and meringue "Magic Mushrooms."
The whole places was like that, brimming with buzz. And some toothsome fare...
- Driftwood Restaurants representing Bin 216 at Playhouse Square, the group's latest spot, offered delectable Devils on Horseback lollipops composed of applewood bacon-wrapped chorizo-stuffed Medjool dates.
- Dante Boccuzzi of Dante restaurant, himself an inveterate guitarist, served up jumbo "Drum Styx." A member of his kitchen staff, a Korean, makes them from a family recipe.
- Maggie Schwenk, new exec chef at Market Garden Brewery, was dishing up some tasty little tart cherry pies served on rounds of flaky pastry crust.
- Bar Cento, riffing on Michael Symon's signature dish, plated big servings of Beef Cheek Pierogi topped with horseradish creme and mixed wild mushrooms.
- Beachland Ballroom was scene of the very first Jam. Executive chef Brian Doyle was in the back, poaching eggs, to top his fragrant Chicken Chillaquiles.
- Bac Nguyen of Bac in Tremont marinated pork-filled steamed buns, topped with spicy pickled vegetables and jalapeno and chili aioli were a major hit.
In the end, it was Barrio Tacos, Tequila and Whiskey executive chef Damon Ginnard who took the evening's top honors, for his Spice Roast Pork Tacos with Pickled Asian Slaw, Sesame Ginger Glaze and a dusting of Queso Fresco.
Two other prizes, conferred by a pair of secret judges, went to restaurants who produced the best combination of decor and food. New restaurant Urban Farmer took top prize for its popovers stuffed with roasted beef, offered alongside Valrhona chocolate Woopie Pies stuffed with lavish chocolate ganache. AMP 150's Jeff Jarrett took a solid second place.
"The best part of the evening - apart from the party - is being able to support young future chefs through education," said chef Steve Schimoler of Crop Bistro and Bar, the force behind Chef Jam. (He's also drummer for Cream of the Crop band.)
At the end of the "official" ceremony - before Wesley Bright & The Hi-Lites blues/jazz/big band revue took the stage and knocked 'em dead - Schimoler and fellow chefs presented checks for $10,000 to two local schools with culinary education programs: Polaris Career Center in Middleburg Heights, and Lorain County JVS Career-Technical High School.