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Chef Jam celebrates Cleveland’s food, music

Dave Lowery (left), Lisa Vinciquerra and Scott Pohlkamp of Bay Village are pictured at Chef Jam 2013 at the Rock Hall.

Cleveland’s chefs had a chance to celebrate themselves at the annual Chef Jam benefit event at the Rock and Roll Hall of Fame and Museum.

The 22 participating chefs were joined in an evening of great food and music by 600 guests. The chefs served up specialties inspired by their favorite band or musician and were encouraged to dress like the rock stars they featured. Featured dishes included Melt’s Hotter Than Hell Buffalo chicken chowder, the ABC Tavern’s Carlos Jones Jamaican jerk nachos, Moxie’s Lonnie Mack Oreo Cookie Blues and the Beachland Ballroom’s Dixie chicken. Prizes were awarded for favorite dishes.

Chef Andrew Gorski of Tremont Tap House won the KitchenAid Challenge with his creation of spicy yellowfin tuna with orange, charred tomato H2O and chili oil. The Black Pig took the “Best in Show” title for the second year in a row with smoked pork barbecue with a trio of sauces. Second place went to Soho restaurant for its chicken and greens, with Bar Cento took third place for its selection of Ohio-sourced charcuterie.

After sampling the culinary delights, museum visitors enjoyed a special performance of the Cream of the Crop, joined by the Chef Jam All Stars. The Texas swing band Asleep at the Wheel had everyone out on the dance floor.

Proceeds from Chef Jam benefit the Rock Hall’s education programs and the Ohio City Farm.

 

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