More than 30 chefs from throughout the country will gather in Northeast Ohio to serve up an evening of food and wine for Five Star Sensation, an every-other-year benefit for University Hospitals Seidman Cancer Center that hasn’t happened since 2019.
It is set to take place at 7 p.m. Aug. 26 beneath a peaked white party tent at Cuyahoga Community College Eastern Campus, 4250 Richmond Road, Highland Hills.
The ticket deadline is Aug 18.
Those who come will be able to sample tastes from top Cleveland restaurants as well as those from New Orleans, Seattle, Memphis, Las Vegas and Chicago, among others.
Cleveland’s Top Chefs, on Aug. 20 at ICASI, a benefit for school’s scholarships
The event has raised more than $22 million for UH Seidman Cancer Center since beginning in 1987. The pandemic caused the cancellation of Five Star Sensation in 2021.
This year’s honorary chairs are Jane and Lee Seidman and Dr. Theodoros Teknos, president and scientific director of UH Seidman Cancer Center and the Jane and Lee Seidman Chair in Cancer Innovation.
“Five Star has raised critical funds to support our care of patients and their families,” said Teknos, in a news release. “Under the leadership of co-chairs Ida Haber, Lisa and Kevin Chernikoff and Margaret Singerman, we aim to raise $1.5 million to support innovation in cellular therapies through our Wesley Center for Immunotherapy, Phase 1 clinical trials and community access to education and resources designed to address cancer health disparities.”
Participating chefs include John Buchner from Barrington Golf Club in Aurora; Peter Chang from Peter Chang and Chang Chang in Washington, D.C.; Sam Choy from Sam Choy’s Poke to the Max in Seattle; Brandon Chrostowski from EDWINS Leadership & Restaurant Institute in Cleveland; Vinnie Cimino from Cordelia in Cleveland; Kelly English and Russell Casey from Restaurant Iris in Memphis, Tennessee; Michael Gulotta from Mopho in New Orleans; Dave Kocab from Patron Saint in Cleveland; Ryan Lachaine from Riel in Houston; Stephen Lewandowski from Townhouse in Greenwich, Connecticut; Vincent Morelli from Cent’s Pizza + Goods in Cleveland; Matthew Mytro from Flour and Flour Pasta Co. in Moreland Hills; Kevin Nashan from Sidney Street In St. Louis, Missouri; Luciano Pellegrini from Heavenly Pies in Las Vegas; Jose Salaza from Mita’s Restaurant in Cincinnati; Jill Vedaa from Salt+ in Lakewood; Anthony Verona from Sodexo in Cleveland; Jason Vincent from Giant in Chicago; Charles Voudouris from Neiman Marcus in Beverly Hills, Los Angeles; Randy Rogers from RED the Steakhouse in Cleveland; Michele Gaw and Thomas Capretta from Tri-C Hospitality Management in Cleveland; Aon Krittathiranon at ThiNi Thai in Oberlin; and Jamie Simpson from The Chef’s Garden in Huron.
Pastry chefs strutting their stuff will include Britt-Marie Horrocks from Coquette Patisserie and CLE Chefs in Cleveland; Laura Jerina from Thyme Table in Bay Village; Rebecca Masson from Fluff Bake Bar in Houston; Maureen Leonard from Tri-C Hospitality Management, Cleveland; Ari Friedman from EDWINS; Rebekah Starr from Camelot Bakery in Westlake; Jand Bridget Thibeault of Luna Bakery & Cafe, Cleveland.
Vintners pouring their wines includes Alexander Valley Vineyards in Healdsburg, California; Aquitaine Wine Company from Bordeaux, France; Bell Wine Cellars, Napa, California; Belle Glos of Rutherford, California; Bernardus Vineyards & Winery in Carmel Valley, California; Buehler Vineyards, St. Helena, California; Distinguished Vineyards, Novato, California; Dreyfus, Ashby & Co., New York City; Far Niente Winery in Oakville, California; Forthright in Napa, California; Herdade do Rocim, Alentejo, Portugal; Hope Family Wines, Paso Robles, California; Il Molino di Grace, Tuscany, Panzano, Italy; Obsidian Wine Co., Sonoma, California; Owen Roe, Newberg, Oregon; Scarpetta Wines, Friuli, Italy; Scharffenberger Cellars, Philo, California; Shiverick Imports, Los Angeles, California; Silver Oak / Twomey, Oakville, California; St. Supéry Estate Vineyards & Winery, Rutherford, California; Stoller Family Estates,Willamette Valley, Oregon; Valdo Valdobbiadene, Valdobbiadene, Italy; Wagner Family Wines, Rutherford, California; Weingut Max Ferdinand Richter, Mosel, Germany and Willamette Valley Vineyards, Turner, Oregon.
Tickets are available only at fivestarsensation.org. Prices range from $350 for an individual ticket, with $250 tax deductible, to chef de cuisine tickets at $75,000. with $67,000 tax deductible. Only tickets sold for $10,000 or more will have reserved seating, and those guests also get early admission at 6:30 p.m. All others will be seated on a first-come-first-served basis.
