The News Herald (Willoughby, OH)
Local chefs, restaurants, farms showcased at event
Downtown Painesville Organization holds farm-to-table at Lake Erie College
Well over 100 guests delighted in several delectable dishes at the annual Downtown Painesville Organization farm-to-table event at Lake Erie College.
“I haven’t missed one in four years,” said Margy Ladd, a guest at the July 26 event. “It’s a perfect way to showcase the greatest destination in the nation, Painesville of course.”
The chefs prepared meals using fresh and locallysourced ingredients.
Vincent Delagrange presented a roasted pork belly and panzanella salad. Delagrange is the head butcher at Ohio City Provisions and has a passion for preserving the art of and history of traditional butchery.
Independent Chef Karina Ivie has been in the food industry for 12 years and plans to open a new restaurant in Painesville called Green Leaf Eatery in 2018. Ivie prepared a goat salad at the farm-to-table event.
Guests also enjoyed summertime beef bruschetta from Local Tavern Fish Bar Executive Chef John Loxterman.
Loxterman has worked in some of the most renowned restaurants in the nation and now he shares his talents in Painesville, his hometown.
Flavors Around the Square Owner and Chef Armando Morin served shrimp ceviche and southwestern corn.
Morin owns two other Lake County restaurants.
Painesville Schools Superintendent John Shepard even showed off his culinary skills by preparing carnitas that were accompanied with Christian Padierna’s popular CP Chimichurri sauce.
Padierna recently graduated from Harvey High School and will attend The Ohio State University in the fall.
Also from Painesville Schools was Jeanne Runyon, an experienced dietary specialist. Runyon prepared chicken and vegetable flautas.
Chef Laszlo Tomaschek of Metz at Lake Erie College presented seared lake perch and fried green tomatoes.
Tomaschek is the executive chef at the college.
After enjoying an assortment of flavorful dishes, Kate Schultz of Schultz on the Hill offered various breads and desserts
This was Heritage Middle School Principal Missy DeAngelis’ first time at the farm-to-table dinner and she was impressed.
“It is so elegant and wellorganized,” she said.
Local Tavern Fish Bar Owner Kelly Roush was also pleased with the dinner.
“It’s a lovely event to bring the community together,” Roush said.
The dinner was also paired with selected cocktails, live music and auction.
Downtown Painesville Organization Executive Director David Polakowski thanked everyone for their support.
The proceeds of the event will benefit the Downtown Painesville Organization’s mission of buildings a strong future while preserving our historic past. The board and staff works to enhance Painesville through beautification projects, economic vitality and special events.