Sunday, July 22nd, 2018

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University Hospitals Seidman Cancer Center “Five Star Sensation”


Robert and JoAnn Glick with Marcy and Daniel Simon, MD, president, University Hospitals Cleveland Medical Center

Lisa Richardson, Iron Chef Michael Symon, and Sean Richardson, Greater Cleveland Region president of Huntington Bank

Carl Quagliata of Giovanni’s Restorante with Paul Minnillo, of Flour restaurant in Moreland Hills.

Thomas Zenty III, University Hospitals CEO, with Sam Choy, chef at Poke to the Max of Seattle, WA.

Chef Jonathan Sawyer greets a patron, with volunteer Rose Campellione











Truffle roe bursting mushroomy delight over velvety onion shooters by Chef Hubert Keller of Las Vegas, Seattle’s Chef Sam Choy offering Okinawa purple sweet potato salad with garlic buttered shrimp, even chévre cheesecake with sweet pea mint mousse by Cleveland’s own pastry master Britt-Marie Culey of Coquette Patisserie… If the tent turrets at Tri-C East resembled the mile-high Denver airport, the culinary heights at the 2017 Five Star Sensation soared way into the stratosphere.

Led by Host Chef Michael Symon, 81 extraordinary chefs and vintners from around the country and as far away as Montefusco, Italy, brought their culinary expertise and fine libations under the Five Star Sensation big tops to benefit University Hospitals Seidman Cancer Center. The scene was a gastronomic wonderland for 2,000 patrons, who grazed and nibbled and sipped their way from one impressive dish to the next exquisite pour.

From the two massive savory tents it was a short walk to the pastry center, where coffee accompanied an array of sweet confections, including but definitely not limited to gold-bullion-shaped Financiers by NYC’s Eric Bedoucha, Mitchell’s Ice Cream for the locals at heart, book signings by chef and author Natasha MacAllen and so much more.

Before the June event, Five Star Sensations over 16 years have helped raise more than $18 million for research, community cancer screenings, cancer information services and public education programs. This year’s goal was to add $1.8 million to that fund. Looking out at the crowd from his array of crispy lettuce wraps with shrimp and chipotle aioli, Chef Aaron Sanchez of Food Network’s “Chopped,” noted, “It’s a beautiful thing.”

For a full list of the 2017 Five Star Sensation chefs and vintners, visit STORY AND PHOTOGRAPHS BY PEGGY TURBETT

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