Sacrilicious!

An old proverb, the author of which is unknown, states that people can be divided into three groups: Those who make things happen, those who watch things happen, and those who wonder what happened.

Emerging Chefs,a Cleveland-based firm founded by David Moss, Rick Turner, and my friend Michael DeAloia that specializes in creating distinctive events around emerging chefs, culinary trends, and destination dining experiences, proved in my eyes last night that they more than personify the first group in that statement. If anyone makes things happen, it’s these guys.

A former Russian Orthodox church on Detroit Rd., which was bought by Cleveland Public Theater in 2009, was transformed from a mostly-empty practice spot to an almost magical dining experience. Our chef for the evening, Mr. Jeff Fisher of Touch Supper Club in Ohio City, held court by serving up a five course meal consisting of one masterpeice on a plate after another. Each dish had its own very unique concept and flavor pairing along with the corresponding cocktail that fused each one together.

Before the meal commenced, however, as we were “in church” and this was “Sacrilicious”, we first each had to take Communion from this man.

This was the best Communion I’ve ever had, being fed crunchy rye bread topped with a chicken liver pate’ and a type of marmalade (I didn’t catch what kind, it was a little hard to hear) and a taster of red wine. From there, these fantastic dishes were served to us, the cocktails to which lubricated the fun energy of the room.

Course 1: Hot tomato water with mini gnocchi, grape tomatoes, fresh mozzarella, and poached quail egg. – El Diablo Ketchup Martini

Course 2: St. Germain cured salmon tartar, with squid ink tweil, savory lemon curd, caramelized sweet Maui onions and creme fraiche. – St. Germain’s Lime Soda. *This was by far my favorite course of the night.

Course 3: Lamb carpaccio, tempura battered egg yolk, crispy fennel and shallots, parmesan cheese and truffle oil. – Catcher In The Rye

Course 4: Braised pork belly, with forbidden rice and blood orange star anise sauce, five spice cotton candy. – Grapes of Wrath

Dessert: Beet foam with angel food cake, devil’s food cake, passion fruit coulis, with raspberry teardrops. – Right of Passage

And yes, it all tasted just as good as they look.

So instead of making you read my yammering and such, I’ll just put these here and let them tell the story.

*Click on the photo to view the Flickr album*