Comments on: Veggie U Benefit, Milan, OH

By: Kimberly Belle

Kimberly Belle — Tue, 30 Nov 1999 06:00:00 +0000

This sounds like a very worthwhile cause. We need more events and pioneers like this! This piece compliments my own writing on the subject at http://www.kimberlybelle.com/2009/06/food-inc.html. More to the point, my latest post is about Michael Ruhlman himself: http://www.kimberlybelle.com/2009/07/think-pink.html. Eat it up!

By: luis

luis — Tue, 30 Nov 1999 06:00:00 +0000

Jesus Michael, you still wonder why I pester you so much?… This type of hopeful inspirational message is priceless man. I am not smart but hey! I do know something..bro.
This is CONTENT, better than the factory news and the factory anything… this is REAL.
Now why hasn’t the world seen what I see?. The day they do this blog will be soo busy that you probably won’t ever hear from me again. Yeah! I know Bourdain is choked up about that….!

By: JR Prospal

JR Prospal — Tue, 30 Nov 1999 06:00:00 +0000

Really great event, Michael. I’m glad you posted about this. I had the chance to see the PolyCultures film in Columbus last week and was truly moved by the desire to teach people what good food is and how they can grow it themselves. The future looks bright with programs like this. I’ll spread the word on my blog as well, the more people knowing about this the better we’ll all be.

By: Kristine

Kristine — Tue, 30 Nov 1999 06:00:00 +0000

Rod, the recipe is available on Foss’ website. Click on the link Michael provided above.

By: Tags

Tags — Tue, 30 Nov 1999 06:00:00 +0000

Alice Waters started a program where kids plant and grow vegetables in a garden and cook in a kitchen on the school grounds.

http://www.edibleschoolyard.org/

By: Natalie Sztern

Natalie Sztern — Tue, 30 Nov 1999 06:00:00 +0000

I wish Montreal chefs would concoct such an idea. I don’t know about school integration though as our kids have two languages to contend with and if in sectarian schools then sometimes four languages; can u believe that the lunch ‘hour’:the most important meal of the day has been cut to 30 min at Montreal schools. That is sick….so kids gulp down their food without enjoying or savoring any of it in order to have play time outside before the bell ANY MONTREAL TEACHERS OR CHEFS READING GET ACTIVE

By: Cheryl Ashton

Cheryl Ashton — Tue, 30 Nov 1999 06:00:00 +0000

Also loved the Stilton Bread pudding but had to give it to Chef Shawn Brozic, Wyndham at Playhouse Square,for his presentation of Seared Ahi Tuna sitting atop a shot glass of Watermelon Gazpacho.

Always a great event. I think they still have cookbooks available ($20) for anyone looking for recipes.

By: Rod Chu

Rod Chu — Tue, 30 Nov 1999 06:00:00 +0000

Thanks to Michael Ruhlman for participating and providing such good comments in the Cook-Off (won by 1/2 point by Chef James Briscione, Chef Instructor at the Institute of Culinary Education and recently featured on Chopped).

The food and wines offered at the event were terrific!

I too was intrigued by Chef Phillip Foss’ deconstructed Buffalo wing “lollypops.” They looked like a lot of work to do at home, but I hope to find his recipe. (After all, I’ve made Thomas Keller’s Ratatouille recipe – from the movie – a regular on my list, despite the solid 2 hours of work it takes to prepare.)

Chef Jonathan Bennett’s scallops were also one of my favorites, as were: Top Chef Lee Anne Wong’s marinated beef short ribs; Chef Regan Reik’s (Pier W, Lakewood) Copper Salmon Tartare with Fennel Hyssop Ice Cream dots; and Chef Feej Flamholz’s (Baltimore, MD) Maryland Crab Salad (huge lumps of lightly dressed crab meat).

I’ve uploaded my shapshots, accessible through my blog at http://rodchu.blogspot.com

By: Lisa

Lisa — Tue, 30 Nov 1999 06:00:00 +0000

Too bad there weren’t vegetarian dishes with the vegetables at the center of the plate, as the star.

By: Kristine

Kristine — Tue, 30 Nov 1999 06:00:00 +0000

This was my first food festival and it was fantastic. I really liked Jamie McFadden’s Stilton Bread Pudding. I ended up buying the cookbook for that recipe. I loved the deconstructed buffalo wing, as well.The Jones family are wonderful and Bob Jones was the cutest thing I have ever seen. Will definitely attend next year. Can you tell me who won the voting? We missed the announcement somehow.

By: Renee DeLuca

Renee DeLuca — Tue, 30 Nov 1999 06:00:00 +0000

As for corporate sponsors, Kaiser Permanente sponsors the Veggie U. program in the Cleveland schools–and KP also sponsors the program in other schools in other cities. I wonder if there’s potential for KP to sponsor on a larger scale? The home office is in Oakland, Cali. Perhaps they could reach out to the folks there.

By: Laura

Laura — Tue, 30 Nov 1999 06:00:00 +0000

I’m somewhat obsessed with that cheese stuffed chicken wing. Any idea how it was constructed?

By: Phillip Foss

Phillip Foss — Tue, 30 Nov 1999 06:00:00 +0000

It was great meeting you and I look forward to hearing the results on the sausage stuffed wings! I have a recipe for my concoction at
http://tiny.cc/vEUnb
In regards to sponsorship for this amazing program,I’d think Whole Foods would be a prime candidate. Take care and hope to see you again soon,Phillip

By: brandon_w

brandon_w — Tue, 30 Nov 1999 06:00:00 +0000

Looks like a fun event for a good cause. I hope they were able to raise a lot of funds.

By: EButton

EButton — Tue, 30 Nov 1999 06:00:00 +0000

This was my first venture to Chef’s Garden where I was enthralled, as countless others have been, of the concept & remarkable farm product.
On my way home I listened to NPR’s interview of Robert Kenner’s movie “Food, Inc.” and got another earful of all we must do to change our food culture.
Thanks for sharing your experience at Chef’s Garden!