Why? AMP 150 Reunion Dinner!

On Friday night, Matthew and I attended the AMP 150 Reunion Dinner. To celebrate the (almost) fourth birthday of the restaurant, former executive chefs Dean James Max and Ellis Cooley joined current executive chef Jeff Jarrett to create a six course dinner to die for!

Our evening started with peach Bellinis and passed hors d’oeuvres like duck breast over duck croquette and shrimp gazpacho. We were greeted by the three chefs who would be creating the meal.

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Then, it was on to the main event. Each chef prepared two of the six courses, which were expertly paired with wines.

The first course was Florida spiny lobster with grilled hearts of palm and dragon fruit sauce, prepared by Chef Cooley.

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This dish was fresh, summery, and reflective of what is in season where Chef Cooley now works in Florida. The hearts of palm had a perfect char on them from the grill!

Next was “chicken and waffles,” prepared by Chef Jarrett.

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The waffle was made from cornbread and the “chicken” was actually chicken liver pate, breaded and fried to resemble fried chicken. Topped with honey and a maple gastrique, this dish combined sweet and savory very well.

Our salad course was octopus salad with watermelon, feta, and walnut arugula pesto, prepared by Chef Max.

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The octopus was tender and delicious. I was a bit skeptical of the pesto, but it paired perfectly with the watermelon and feta.

The fourth course was olive oil-poached flounder with tomato butter and herb salad, prepared by Chef Cooley.

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The oohs and aahs from this course were audible. The flounder just melted in your mouth. This dish was filled with delicate flavors and somehow none of them got lost.

The fifth course was country ham-wrapped veal with duck fat potatoes, corn and truffle demi, and chanterelle conserva, prepared by Chef Jarrett.

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The veal was perfectly prepared sous vide. Each element of this dish was delicious on its own, but pairing everything together made for an incredible bite! I’m hoping Chef Jarrett puts this dish on AMP 150’s regular menu.

The sweet finish to this decadent evening was warm peach pie in a jar with vanilla black pepper ice cream, prepared by Chef Max.

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The black pepper added just the right spice and kept the dessert from being overly sweet. Delicious! At the end of the meal, Matthew commented that this was one of the best coursed dinners he’s ever attended and I would have to agree. We couldn’t even pick a favorite course, because every single one was fantastic!

If you’re looking to check out an event at AMP 150, the September cocktail dinner on Friday, September 20 includes five courses of food, each paired with an AMP 150 original cocktail. Cost is $50 per person. Call 216-706-8787 for reservations.

It was a wonderful evening celebrating four years of innovative food from AMP 150! Here’s to lots more tasty birthdays!

***Disclosure: I was invited to attend the AMP 150 Homecoming Dinner with a media pass. Matthew attended at our own cost. As always, all opinions are 100% my own.***

jenclesig_pur

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