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#CLEfood
Have you been to AMP 150? Located in the Airport Marriott, this unlikely place for fine dining will knock your socks off. It's the perfect combo of delicious food and affordable prices with most items under $20. It's one of my favorite spots in CLE.
There's a special event coming up next week that you won't want to miss. It's a collaborative dinner featuring five amazing chefs cooking up a five course drool worthy menu. Wine is included too and the cost is only $55 per person.
There's a special event coming up next week that you won't want to miss. It's a collaborative dinner featuring five amazing chefs cooking up a five course drool worthy menu. Wine is included too and the cost is only $55 per person.
AMP 150/LATITUDE 41 DINNER
JANUARY 21, 2014
Please join us as Chef Jeff Jarrett and Sous Chef Dan Hawrylak welcome back Chef Dean James Max and Chefs Michael Koenig and Sven Lindemann from our sister restaurant Latitude 41 at The Renaissance in Columbus, Ohio for a special collaborative dinner!
Cost will be $55 per person and will include wine pairings with each course.
First Course: Foie Gras, Sweet Potato, Bacon Quince Marmalade
Bonterra Sauvignon Blanc, 2012
Chef Jeffrey Jarrett, AMP 150
Second Course: Celery Root Soup, Chili Oil, Lovage Oil, Pistachio Dust
Bonterra, Riesling, 2009
Chef Sven Lindemann, Renaissance Columbus
Third Course: Duck Sugo, Porcini Mushrooms, Community Grains Polenta
Jekel, Pinot Noir, 2011
Chef Michael Koenig, Latitude 41
Fourth Course: Roasted Beef Tenderloin, Short Rib and Mushroom Crepenettes, Celery Root Purée, Kale Walnut Sauce
Fetzer Crimson, Cabernet Sauvignon, 2010
Chef Dean James Max, DJM Restaurants
Fifth Course: Goat Cheese Thyme Panna Cotta, Beet, Vanilla, Cardamom, Graham Crumb, Candied Pistachios
Chef Daniel Hawrylak, Sous Chef, AMP 150
Call 216-706-8787 for reservations.
Cost will be $55 per person and will include wine pairings with each course.
First Course: Foie Gras, Sweet Potato, Bacon Quince Marmalade
Bonterra Sauvignon Blanc, 2012
Chef Jeffrey Jarrett, AMP 150
Second Course: Celery Root Soup, Chili Oil, Lovage Oil, Pistachio Dust
Bonterra, Riesling, 2009
Chef Sven Lindemann, Renaissance Columbus
Third Course: Duck Sugo, Porcini Mushrooms, Community Grains Polenta
Jekel, Pinot Noir, 2011
Chef Michael Koenig, Latitude 41
Fourth Course: Roasted Beef Tenderloin, Short Rib and Mushroom Crepenettes, Celery Root Purée, Kale Walnut Sauce
Fetzer Crimson, Cabernet Sauvignon, 2010
Chef Dean James Max, DJM Restaurants
Fifth Course: Goat Cheese Thyme Panna Cotta, Beet, Vanilla, Cardamom, Graham Crumb, Candied Pistachios
Chef Daniel Hawrylak, Sous Chef, AMP 150
Call 216-706-8787 for reservations.
**Disclosure: I was offered two tickets to this event.
The choice to spread the word and the opinions expressed are mine alone. ***
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