At Table: Food & Drink with Gerry Grim
Sunday, September 16, 2018
World cuisine with Gerry Grim of Edwin’s Leadership & Restaurant Institute .
Four multi-course food events accompany our exhibition, At Table: Cleveland Culinaria, each planned by one of the participating culinary innovators. Attendees will enjoy a hearty array of small plates and craft cocktails, along with lively conversation with chefs, partnering visual artists and the Cleveland Heights Poet Laureate, Damien McClendon, in an intimate gallery setting.
The installation takes its theme from Edwin’s goal of assisting formerly incarcerated individuals with job skills in hospitality and food service. The symbolic use of recycled and reclaimed objects will be an overall aesthetic. All the objects will interact and work together to create a sense of community and will support each other in order to serve an overall role.
CLEVELAND CULINARIA CREATIVE GROUP
Gerry Grim, Chef
Amy Halko, ceramics
S. Jordan Fine, glass
Carmen Romine, fiber
Ashley Sullivan, painting
Dana Depew, sculpture
Guest poet: Cleveland Heights poet laureate Damien McClendon will read a spoken variation on the event’s theme.
Burgundy snails with caramelized fennel, garlic, butter and parsley, Verlasso Smoked Salmon rillet with lemon, dill and toast point, Braised Briarwood Valley rabbit leg, rosemary potatoes and a mustard cream sauce.
AT TABLE: FOOD & DRINK RESERVATIONS
Ticketed reservations for each event ($55 food & drink; Heights Arts members $40 food & drink) will be available online, at the gallery, and by phone to 216.371.3457. The Heights Arts gallery is wheelchair accessible. Advance ticket purchase is necessary as space is limited.
ABOUT GERRY GRIM
Gerry discovered his love of the kitchen learning under one of the best cooks he knows – his mom. Many years later, after diverging from a successful career as a golf professional and teacher, Gerry graduated from Le Cordon Bleu. He shares nearly two decades of practical knowledge with EDWINS’ students.With diverse culinary experiences along the way, the highlights for Gerry include cooking under the direction of Chef Keith Coughenour at the esteemed Duquesne Club in Pittsburgh, Pennsylvania. At the Duquesne Club, he learned the dedication required to work in a professional kitchen and developed his passion for classical French cuisine.
From there, Gerry was able to expand on his classical roots when he moved back to his hometown of Cleveland and worked under Chef Doug Katz at fire food and drink. Chef Katz instilled the belief in him to use local and sustainable products and to run a fully-from-scratch kitchen.
Gerry originally joined EDWINS as a volunteer to help Brandon Chrostowski teach culinary skills at the Grafton Correctional Institution, and was so moved by EDWINS’ mission that he decided to join the staff full time with the hope that he can help people who were formerly-incarcerated have a better life. Today, he is proud to serve as EDWINS’ Director of Culinary Education.