This year, we’re extremely happy to welcome the following Celebrity Chefs to our Second Sunday food and wine tasting, which takes place at Falling Wall Condos Unit #2 (1417 Main Street) at 2:30pm:
June 12
Chef Owen Maass of Cumin
Owen Maass began his career in Cincinnati restaurants, including the acclaimed Chateau Pomjie and Chez Alphonse. Having discovered a love for cooking, he attended the Culinary Institute of America, refining his technique in the kitchen.
Upon graduation, Owen worked at Aquavit in New York City, then moved on to Chicago where he explored and expanded his creativity with food at The Green Dolphin Street. Furthering his career, he worked at restaurants Tru and Caliterra in the Wyndham Hotel.
After three and a half years of living in Chicago, he returned home to Cincinnati as Sous Chef at the award winning Sturkey’s Restaurant, where he worked his way up to Chef De Cuisine. Within two years, Owen propelled the restaurant from tenth in the city to fifth.
In 2007, photographs of Owen’s food were displayed on the cover of the annual restaurant issue of Cincinnati Magazine. Later that year, Owen became Executive Chef of the four star, globally acclaimed restaurant L’Auberge in Dayton, Ohio, where he brought creative flair and modern style to the well established restaurant. He is now Executive Chef of Cumin Eclectic Cuisine in Cincinnati.
Molly Wellmann of Japps
Molly is a self taught mixologist in Cincinnati. She has immersed herself in the knowledge of classic cocktails and fine spirits; studying the history and proper preparation of classic cocktails from books which were written in the 1700′s to the 1950′s. She uses classic cocktails as a base for creating new and innovative drinks containing simple syrups, bitters, liquors and fresh juices she makes herself.
Molly is honored to have been able to work at many popular, restaurants and bars throughout Cincinnati and Northern Kentucky. She also enjoys guest bar tending for many private events around town.
Molly was recently featured in Cincinnati Magazine, Cincinnati Enquirer, Metro Mix, and Cincy Chic, as well as many well-read blogs. She was currently voted best mixologist/bartender for CityBeat magazine for 2010. Molly was born and raised in Cincinnati. After 12 years in San Francisco, she returned to her beloved hometown to be closer to her family.
July 10th
Chef Dave Taylor & Owner/Sommelier Bryant Phillips of La Poste Eatery
After 15 years in the restaurant industry working with the region’s top Culinary talents, Chef Taylor has developed a contemporary style with global influences which make our menu at La Poste feel like one exciting discovery after another. Chef has a passion for original ingredients with special considerations for organic and sustainable farming practices.
Because of his healthy appetite for fine wine and craft beer, Chef works closely with our Sommelier to create a wine-friendly menu and the perfect “total experience”. Each dish has been carefully paired with, and sometimes created for a specific wine in our cellar.
When Chef is not orchestrating chaos in the kitchen, he spends time with his wife and their two dogs.
August 14th
Chef Jose Salazar of The Palace
Named Food and Wine Magazine’s “The People’s Best New Chef for 2011,” Salazar had been plying his trade in the culinary mecca of Manhattan where he worked at a number of that borough’s most certifiable gastronomical gems prior to arriving in Cincinnati.
Simultaneously proud of his South American origins, Pennsylvania childhood and New York City upbringing, Chef Salazar has continued to serve the “foodies” and diners of the Queen City, incorporating many of Cincinnati’s local chef’s and farmer’s market ingredients and influences. Knowledgeable in a wide range of American, European and Asian culinary traditions, Chef Salazar continues to make quite an impression on the culinary landscape of our town.
September 11th
Chef Joanne Drilling of Edible Ohio Valley
Joanne Drilling is the Culinary Editor of Edible Ohio Valley, and a private chef. She was most recently the chef at The Murphin Ridge Inn, and Slim’s.
Richard Stewart from Carriage House Farm
Nestled in the Miami River valley outside the village of North Bend, Ohio, Carriage House Farm has been worked by six generations of family since 1855. They offer beekeeping and honey, sustainable and chemical-free produce, corn, dried beans, and small grains.
October 9th
Daniel & Lana Wright of Senate and Abigail Street, with Bar Manager and cocktologist Josh Treadway.
City Cellars Fine Wines
City Cellars is a locally owned wine store, wine bar, and event venue that focuses on selecting and selling fine wine and specialty beer in Downtown Cincinnati. Our selection reflects the diverse food and wine background and the experience we bring. Special orders, free delivery and personalized recommendations are just a few of the services that we offer every day.
Each Second Sunday, Mario Polito of City Cellars will provide a specially selected wine to complement the sample dish. If you taste something you like, be sure to purchase a bottle at the event!
Thanks to our friends at Findlay Market for their support!
medium heat, add remaining butter. Once the butter has emulsified the sauce and thickened, top the cod with a few tablespoons of sauce and vegetables. Place one dollop of shallot creme fraiche on each piece of fish. Top with a touch of sumac and serve.
