The Art of Food: Opening Reception

Every year this event gets better and better. I have no idea how The Carnegie keeps topping itself, but BRAVO!
The Art of Food is an annual event taking place in early March. It celebrates the opening of The Carnegie’s food themed exhibit, which contains art that is shaped like food or is made out of actual food.
Things you’ll see here:
— People chewing with delight
— People balancing as many tastes as their arms can hold
— People discreetly trying to shove their entire taste into their mouth at once, then dabbing their mouth elegantly.
— Tons of «Mmmm!» sounds.
Okay, really… here’s what you’ll see!
For the opening reception, 20 local chefs set up booths around the gallery, both upstairs and downstairs. They prepare sample gourmet dishes that they wouldn’t have a chance to serve in their restaurant.
Past menu options have included:
— Vegetarian Kohlrouladen (The Quarter Bistro)
— Double Smoked Bacon Potato Skins with ranch, popcorn shoots, smoked Gouda and scallion (La Poste)
— Pink Shrimp Mimosa & Lemon Carrot Salad (Jean-Robert’s Table)
— Chocolate Crème Brûlée with Rice Krispy topping (The Palace)
— Yachae Pajun aka Asian Vegetable Pancake (Sung Korean Bistro)
— Tuscan Ribollita with Braised Pork Belly & Sgroppino Cocktail (Via Vite)
— Pot Roast with Carrots, Onions, Potatoes and Short Ribs (Nicola’s)
— Ahi Tuna Poke with Crispy Won Ton & Miso (The Senate)
— Brandy Marinated Pork Tenderloin with Frisee, Apple, Goat Cheese, and Dried Cranberry Salad (Otto’s)
— Liege Waffle (Taste of Belgium)
— Shredded Chicken Mole on White Cheddar, Green Chili Macaroni (Jeff Thomas Catering)
— Braised Short Ribs with Butternut Potato Purée (Bella Luna /​The View Restaurant)
— Buttery Shortbread Bliss (Queen City Cookies)
— Honey Cured Duck with House Greens and Garlic Aioli (Carriage House Farm)
— Hand-​dipped chocolates: chili spice, pistachio white chocolate, raspberry white chocolate, mint, grand mariner (Jean Phillipe Chocolatier)
— Hand-​made Italian Bread with balsamic vinaigrette dipping sauce (Virgil’s Café)
— French drip espresso latte (Coffee Emporium)
— Poached Egg with Rabbit Goetta and Vinaigrette (Iron Horse Inn)
It was great to meet the chefs as well. The ones I spoke to were very humble and glowed with passion about cooking. I’ve eaten at a few of the restaurants here tonight and gave them only two or three stars. After meeting the chefs, I want to give those establishments another chance. The chefs are pursuing their dream. You can see it shining through in their personality and I want them to succeed.
What I really like about The Art of Food is the kind of people it attracts. Normally, Cincinnati food events draw in obese Wal-​Martians in motorized scooters. The Art of Food crowd was both young professionals, 40-​somethings, and older folks. Everyone was dressed nicely and into the art scene. The guests intermingled. It was a really fun, classy environment.
My only complaint: even after skipping lunch, I got full too quickly. But that didn’t stop me from getting seconds… and thirds… and fourths!