The Natural History of Food Series

An epicurean adventure

Join us for the seventh year of this popular series. Each evening will provide a tasteful exploration of the natural history and cultural influences of a different food: garlic, chocolate, citrus, vanilla. Learn from local experts on food and wine, and enjoy a fantastic seven-course meal created by a guest chef in the elegant, relaxed surroundings of the Museum.

Tickets
Each evening: $150 per person.

To make reservations, please call (216) 231-1177 or register online
Seating is limited to 100 per evening.
Please notify us of any food allergies or dietary restrictions you may have when you make your reservation. If registering online, please type your restrictions in the the comments box during check-out.

The Natural History of Garlic - Sold Out!

Saturday, November 12, 2011
Reception 6:30 pm, Dinner 8 pm

Prized for its culinary uses and medicinal benefits for more than 6,000 years, garlic was well-known to ancient Egyptians, is a staple in Mediterranean cooking and is frequently used in the cuisines of Africa, Asia and Europe. Today garlic is cultivated all over the world, including the United States, where it is grown in every state except for Alaska.

Join guest chef Ben Bebenroth, chef/owner of Spice of Life catering, for an evening celebrating garlic. Each of the seven courses will be paired with wine selections presented by Kevin Placentini, president, Winery Associates East.

Event Contributors: Bob Sferra, chef/owner Culinary Creations; Hammer Company; Event Source.

The Natural History of Chocolate - Sold Out!

Saturday, February 11, 2012
Reception 6:30 pm, Dinner 8 pm

Guest chef: Richard Soren Arnoldi, executive chef, Muse at The Ritz Carlton

The Natural History of Citrus - Sold Out!

Saturday, April 14, 2012
Reception 6:30 pm, Dinner 8 pm

Guest chef: Regan Reik, Pier W

The Natural History of Vanilla

Saturday, June 23, 2012
Reception 6:30 pm, Dinner 8 pm

Guest chef: Mike LaMorca, Hyde Park Restaurant Group