Veggie U Food & Wine Celebration 2016

Veggie U is a national non-profit organization based in Oberlin, OH that supplies elementary and special-needs students with Classroom Gardens along with a hands-on, standards-based science program their teachers can follow over five-weeks. The goal of Veggie U is to ensure every child, particularly those in urban and inner-city areas, has an opportunity to plant, nurture and harvest a garden, then taste what they’ve grown.

I was invited to attend the Veggie U Food & Wine Celebration 2016 annual fundraiser, which is held each spring in a different location. The April 30 event was hosted in downtown Cleveland’s 925 Building (formerly the Huntington Building). Once the largest bank lobby in the world, it’s decadently decorated with four massive murals, marble walls and floors, and a three-story vaulted ceiling supported by towering Corinthian columns. The party promised a rare opportunity to see the space in person prior to the renovations planned immediately following the RNC. Of course the bigger draw: A chance to sample local spirits and wines while nibbling on dishes from some of the city’s top chefs. The event raised more than $50,000.

Surprising Swag:

Open access to a sprawling table of produce several dozen feet long was an interesting take-away for guests, and showcased an incredible variety of fruits and vegetables available from Sysco.

Among the offerings was Green City Growers hydroponic lettuce and living basil, produced practically in our own back yard: Did you know the nation’s largest urban greenhouse is located just east of downtown off East 55th?

Attire Guide: The folks at the Clear Choice Photo Booth did a great job of documenting everyone’s apparel, which ranged from business casual to cocktail. Dressy casual [a collared shirt for men or a LBD for the ladies] is your best bet for middle-of-the-road comfort. We found ourselves standing the entire time, so plan your footwear accordingly.

With ingredients abundantly available year-round, chef Tom Burke of Momocho served up a salad that’s as suitable on the Thanksgiving dinner table as it is a summer BBQ buffet. Add this recipe to your arsenal for an impressive dish you can incorporate into your next group gathering.

Chef Tom Burke’s Arugula Beet Salad

with Goat Cheese Foam

1 pound of baby arugula

pineapple vinaigrette

roasted beets

goat cheese foam

spiced pepitas

Pineapple Lime Vinaigrette

¼ cup apple cider vinegar

½ cup pineapple juice

1 lime juiced

¾ cup vegetable oil

salt and pepper to taste

Combine vinegar and juice in a mixing bowl or blender. Slowly add the oil while whisking or blending. Season with salt and pepper.

Roasted Beets

2 whole beets

oil

salt & pepper

Rub raw washed beets with oil, salt and pepper. Place in baking pan and cover with foil. Roast in 350 F oven for 2 hours or until easily pierced with a knife. Remove skin by wiping with a paper towel. Cut into small dice.

Goat Cheese Foam

8 oz goat cheese

¼ cup milk

¼ cup heavy whipping cream

1 Tbsp chipotle powder

Soften goat cheese and whisk all ingredients in mixer until smooth.

Spiced Pepitas (Pumpkin Seeds)

2 cups pepitas

2 Tbsp ancho chile powder (or any dark chile)

1 tsp salt

½ oz vegetable oil

Mix all ingredients and toast in a 350 F oven for 10 minutes or until spice is dry.