Cleveland Eats Highlights Culinary Stars

posted by Kyle Cornell - 

CLEVELAND — The appetizer to the Cleveland Eats culinary festival will feed the tuition needs of students at the Hospitality Management Center of Excellence at Cuyahoga Community College (Tri-C®).

A scholarship fundraiser — Small Bites, Big Dreams: Presented by Nestle Professional — begins at 6 p.m. Friday, Sept. 14. The event by the Cuyahoga Community College Foundation will take place at Tri-C’s Hospitality Management Center on Public Square.

Attendees will dine on dishes prepared by more than a dozen of the city’s most celebrated chefs, who will work side by side with Tri-C students at active food stations throughout the building.

Participating chefs include Arnaud Berthelier, Dante Boccuzzi, Zack Bruell, Nelly Buleje, Brandon Chrostowski, Britt-Marie Culey, Brandt Evans, Matt Fish, Heather Haviland, Christopher Kafcsak, Shuxin Liu, Doug McGohan, Chris Poplin, Karen Small and April Thompson.

“Small Bites, Big Dreams offers a behind-the-scenes look at these top chefs doing what they do best,” said Megan O‘Bryan, president of the Tri-C Foundation. “It’s a celebration of their craft and expertise as well as a way to highlight the future stars of Northeast Ohio’s food scene.”

Tickets to the event start at $150, with proceeds benefiting the Tri-C Hospitality Management Scholarship Fund. For more information, or to purchase tickets, visit www.cleveland-eats.com.

The fundraiser comes the night before Cleveland Eats, which brings thousands of foodies to the Mall B outdoor event space above the Huntington Convention Center of Cleveland. The culinary festival runs noon to 10 p.m. Saturday, Sept. 15.

Cleveland Eats turns Mall B into a downtown dining room with selections from the region’s top chefs, restaurants and breweries. Admission to the festival starts at $5, with children age 12 and under admitted free.

The festival showcases the hospitality industry’s impact on the Northeast Ohio economy and the College’s vital role in training the skilled workers needed to continue the region’s restaurant renaissance.

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