My friend Michelle Gaw, actually "Chef" Michelle is the new teacher for the Hospitality class at Tri-C. Outstanding, outragious, presentation, quality, good, good and more good. A joyful afternoon for me and my friend Shirley. I had Tortellini in a Bechamel Sauce sauce that was made with pureed parsnips, milk, garlic and onions sauteed with mushrooms, mozzarella cheese, mixed with the Tortellina and then sprinkled with Parmesan and broiled for a few, until golden served with a side Ceasar Salad. Focacia (sp?) bread and carrot rasin nut muffins all scratch made, iced tea, frest lemon, Italian Wedding soup with at least 40 baby meatballs, and dessert for me was Cannoli parfait and I will tell you details if you email me! Shirley had the pork saltimbaca with pasta primavera, (portion to big to eat it all) soup and a baked apple dumpling with vanilla ice cream (warm of course). Other entrees included: grilled boneless porkchop with parsnip mashed potatoes; tilapia; specialty salads including the rib steak salad, Ratatoille, grilled veggie sandwich, etc, etc!
Service was excellent, Lashanda was our server, she was beautiful and had the most gorgeous teeth and smile. Believe me, a sincere smile and genuine concern for our dining pleasure goes a hell of a long way folks. I could not expect more in Manhattan! My price was $13.15.
I mean to tell you the day was delightful and then Chef Michelle gave us a tour of the kitchen and we met the individual students who each had prepared part of the meal. We saw the fresh carrots being diced, the croutons be prepped in butter, the chef d'cuisine, was super and he explained how he made the crust for the apple dumpling and the process. Flour/salt/butter/water, core the Granny Smith, roll it in brown sugar and cinnamon then fill the cavity with butter.
I could go on and on, and needless to say, we are going back the second Thursday in May.
If you want to join me, let me know, we can go together and we will let Michelle know how many and at what seating.
Go folks, run don't walk to this one.
Bravo Chef Michelle and Bravo to the students. You all restored my faith in food!
Reservations are required and can be made by calling (216) 987-4080. The latest lunch seating is at 12:45 p.m.
Visit Metro’s Bistro 87 For Some Gourmet Cuisine
biography MICHELE GAW Cleveland/Northeast Ohio
MICHELE GAW’S (right) passion for food and the hospitality industry polevaulted
her career as an executive chef, award winner, consultant, and
business owner. She is a member and Past President of the American
Culinary Federation-Cleveland Chapter, a member of the Cleveland
Restaurant Association, a founding member of Cleveland LDEI, and a
media favorite on the Cleveland scene. It was this passion that drew
her to share her talents at Cuyahoga Community College as a part-time
instructor for the past 20 years. As she added knowledge and experiences
to her personal resume, she shared it with students and influenced
the curriculum to better prepare students for success in the Hospitality
Michelle Gaw (left, with customer Pahy Moran) "It's all about quality of life," Gaw says while showing us around her spotless commercial kitchen. A working woman herself, the chef is hip to the challenges of putting a home-cooked dinner on the table each night. "What I'm trying to do here is give clients the time to create that family meal without all the hassle of doing everything themselves."
The chef, meantime, is reveling in her newfound freedom. "I loved working at the Watermark," ( exec. chef for 18 years) she says. "And I never even thought about the long hours and the stress. But this is so much better. I'm working with food, I'm teaching skills and I'm having fun!" Industry. Michele expects her students to have the highest standards of
work ethics as well as skills to present quality products. Michele’s achievements,
her passion, and her giving nature have earned her the respect of
students and the hospitality and academic community.
Michele received her Associate Degree from Cuyahoga Community
College, and her BA in Business from Tiffin University. She teaches both
culinary preparation and management courses. She serves on the advisory
committees at Cuyahoga and several high schools, and also does
American Culinary Federation accreditations.
Visit Metro’s Bistro 87 For Some Gourmet Cuisine
biography MICHELE GAW Cleveland/Northeast Ohio
MICHELE GAW’S (right) passion for food and the hospitality industry polevaulted
her career as an executive chef, award winner, consultant, and
business owner. She is a member and Past President of the American
Culinary Federation-Cleveland Chapter, a member of the Cleveland
Restaurant Association, a founding member of Cleveland LDEI, and a
media favorite on the Cleveland scene. It was this passion that drew
her to share her talents at Cuyahoga Community College as a part-time
instructor for the past 20 years. As she added knowledge and experiences
to her personal resume, she shared it with students and influenced
the curriculum to better prepare students for success in the Hospitality
Michelle Gaw (left, with customer Pahy Moran) "It's all about quality of life," Gaw says while showing us around her spotless commercial kitchen. A working woman herself, the chef is hip to the challenges of putting a home-cooked dinner on the table each night. "What I'm trying to do here is give clients the time to create that family meal without all the hassle of doing everything themselves."
The chef, meantime, is reveling in her newfound freedom. "I loved working at the Watermark," ( exec. chef for 18 years) she says. "And I never even thought about the long hours and the stress. But this is so much better. I'm working with food, I'm teaching skills and I'm having fun!" Industry. Michele expects her students to have the highest standards of
work ethics as well as skills to present quality products. Michele’s achievements,
her passion, and her giving nature have earned her the respect of
students and the hospitality and academic community.
Michele received her Associate Degree from Cuyahoga Community
College, and her BA in Business from Tiffin University. She teaches both
culinary preparation and management courses. She serves on the advisory
committees at Cuyahoga and several high schools, and also does
American Culinary Federation accreditations.
Are you ever downtown and are looking for a great place for lunch? Many Tri-C employees would recommend the scrumptious dishes served at Bistro 87, Metro’s restaurant operated by students in their dining room, restaurant operation and restaurant management classes. On Wednesdays and Thursdays from 11:30 a.m. to 1 p.m. in November and December, the Bistro serves sit-down lunches with gourmet food at affordable prices, making it an ideal lunch spot.
Bistro 87 offers a variety of foods, drawing on many culinary traditions from around the world.
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