CLEVELAND WELSH and FRIENDS ENJOY

 “DINNER AT THE CHEF’S TABLE”

EVENT ON ST. DAVID’S DAY

             Judging from the comments during and after the “Dinner at the Chef’s Table”, a Saint David’s Day Celebratory Dinner at the Loretta Paganini School Of Cooking in Chesterland, Ohio, the event was very successful and provided an enjoyable time for everyone. Thirty-five people attended the sold out event with several more (unfortunately) on a waiting list.

            Ninnau Food Editor, Ken Thorne demonstrated cooking techniques -- sautés sea bass in photo -- and related the history and background of each recipe. Assisting and coordinating the guest food was School’s Resident Executive Chef Tim McCoy together with four chefs-in-training.

            Five courses were prepared and demonstrated; 1) Coracle Salmon Pasties, 2) Leek, Potato and Cheese Soup and 3) Laverbread topped Sea Bass on a Bed of Mussels in Saffron Sauce. The fourth course was Roasted Loin of Lamb on a bed of Spiced Spinach; Aunt Vera’s Celtic Roast Potatoes; Balsamic Red Onions Nested in Red Pepper Ring; Baby Turnips and Carrots accompanied by a drizzle of an adapted Apicius’ 1^st Century AD Mint – Plum Sauce. The desert was a Bara Brith Bread Pudding prepared Crème Brûlée Style with Vanilla Custard Sauce.

            We enjoyed delicious free-range lamb from Jamison Farm, Latrobe, Pennsylvania. John and Sukey Jamison donated our lamb – Best In America© - and they were present to relate a fascinating business success story and to demonstrate how easy it is to cook a wonderful lamb dish. See www.jamisonfarm.com for recipes and further information.

Rory Parsons of Leslie Parsons and Sons, Burry Port, Wales shipped the Laverbread, which was also donated, to us. This was a special gift to our dinner group. See www.parsonspickles.co.uk for further details about their variety of Welsh products.

            Every course seemed to be very popular. One person with Welsh heritage was heard to say, “It was wonderful how plain Welsh food was made to be so beautiful and so delicious”. Another said, “It was so nice of the school to fly Ken Thorne in from Wales for this event”. (Ken has lived in Mentor since 1967 – must be the accent is still there after all!)

            Betty Morgans McNall related, “I was late in deciding to come but my daughter and I are so glad to be here. The whole evening was beautiful”. Martha Vogt, born in NW Ohio, now living in Cleveland and proud to be 100% Welsh said, “I loved it. Never tasted lamb that was so good – I was in awe. The camaraderie was wonderful, the night was just fantastic”.

            David Williams, Chardon, Ohio led a group of Welsh singers in a selection of Welsh tunes. It was to everyone’s delight when he broke into a solo. David carefully explained the nature and history of the Welsh musical skills. Later David said, “I am not usually as outgoing as I was tonight but Janet and I were just having such an enjoyable time. The lamb was the best I had ever tasted.” Peggy Reid, American born of long standing Welsh heritage, accompanied and played solo on the harp. Peggy commented, “ I was just thrilled to be part of this special gathering tonight. The Welsh food was very good.”

            Janet Podolak, Food & Travel Editor for Northern Ohio’s News Herald, enthused, “This dinner was excellent. My best ever at the School”. 

            My wife, Pat who helped with much of the food prep work, I dearly wish to thank. She was heard to comment; “I thought the evening was a success for everyone.

            Ken Thorne compiled the Recipe Collection and Menu Selection. Many of the recipes featured were provided by Executive Head Chef Billy Taylor of the popular Welsh Portmeirion Hotel Restaurant. His recipe collection was the inspiration for the whole evening. The Bass and Mussel Saffron Sauce recipe was furnished by Ceri Morgan of Morgan’s Brasserie, St David’s, Pembrokeshire – site of the National Eisteddfod in 2002. If you are visiting Wales this year you may wish to try both establishments – you’re sure to enjoy!

          The Menu, Complete Recipe Collection and Background Stories are available in booklet form – 2002 St. David’s Day Dinner-A Collection of Recipes for a Traditional Welsh Dinner. Copies may be obtained by sending a check payable to Thorne & Associates, Inc., 8814 Norwood Drive, Mentor, OH 44060 for US$10 or CDN$18 postage prepaid. Authored by Ken Thorne.

Copyright © 2002 Ken Thorne.