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See below for a list of the Celebrity Chefs that will be stopping by the Robert Mondavi Wine Garden and the signature dishes they will be preparing. Be sure to make your way to the Wine Garden every night at 5:30PM for exclusive tastings and perfect wine pairings.

 

Chef

Appearance Date

Chef Bio

Signature Dish

David Cook, Daveed's NEXT                                                                           
Monday, August 12
 
Saturday, August 17
 
Beginning his culinary career at the age of fifteen, David Cook has cooked at some of Cincinnati's most renowned restaurants. Now the proud owner of his own restaurant, Daveed's, he delights patrons with his innovative approach to tailoring food and wine, changing his menu daily. 
 
Chilled Corn Soup with Zaatar Shrimp Salad, paired with a Robert Mondavi Private Selection Chardonnay
Anne Kearney, Rue Dumaine                                                                                                                    Tuesday, August 13
After graduating from the Greater Cincinnati Culinary Art Academy, Anne Kearney worked at Cincinnati's Grammer's before moving to New Orleans. While working at the acclaimed Bistro Maison de Ville Hotel, Anne perfected her French cooking technique that she displays at Rue Dumaine today.
 
Pan Seared Ora King Salmon with a Green Bean, Blackberry, and Walnut Salad in a Red Wine Shallot Vinaigrette 
Chef Philippe, University of Cincinnati Executive Chef Wednesday, August 14 Following in his father's and uncle's cooking footsteps, Philippe Audax graduated from the Ecole Hoteliere de Paris and then worked at Maxim's and the Ritz in Paris. Philippe moved to the U.S. to take a position at the White House in Washington DC before making his way to Cincinnati to become campus Executive Chef at U.C. Seared Diver Scallops with Garlic, Bacon Wilted Arugula and Lime Bean Puree, followed by a classic French Chocolate Mousse
Todd Kelly, Orchids at Palm Court Thursday, August 15
Including time in some of North Carolina's and California's top restaurants, Todd Kelly has spent more than 20 years in the culinary industry. Named USA Chef of the Year 2011-2012 by the American Culinary Federation, Todd is now the Executive Chef and Director of Food & Beverage at the Hilton Cincinnati Netherlands Plaza.
 
Marinated Tuna "Taco" with Lychee, Shiitake Mushrooms, Radish Sprouts, White Balsalmic-Miso Marinate, and Pickled Vegetables
 
Amy Tobin, Food Writer and Critic Friday, August 16 Amy Tobin is the Culinary Director for EQ, the cooking school at The Party Source. She also serves as a recipe deveoper and consultant to several national food brands. Bourbon Braised Brisket Tacos with Grilled Peach and Corn Salsa
 
 
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