Foodies graze chefs' creations at ICASI event to raise funds for scholarships

Aug. 22—Ohio's late-summer tomatoes, sweet corn, peaches and apples, freshly picked from nearby gardens, were the colorful backdrop and centerpieces for 400 food lovers who converged on Aug. 20 at the International Culinary Arts & Sciences Institute in Chester Township.

Foodies were there to raise money for professional chef scholarships as they tasted creations by more than two dozen area chefs served up with beers and wines in the school's kitchen classrooms and beneath a large white tent outside.

Cleveland's Top Chefs, on Aug. 20 at ICASI, a benefit for school's scholarships

"The great success of this fundraiser will allow us to award six scholarships for the winter and spring terms — double the number we were able to award for the fall term," said Mara Amedia, president of the ICASI Scholarship Fund. "It will also allow us to raise the amount of the scholarships to help meet students' needs."

Although ICASI is considered one of the top culinary schools in the country, tuition for its two-year diploma program is $25,940, far less than other top schools. Still, many talented would-be chefs need assistance to afford it. The fundraising event helps.

Earlier ICASI scholarship winners were on hand, working at food stations and doing other jobs connected with staging a party on this scale.

Among them was Oleksander "Alex" Murzo, a current student who in July was awarded a $5,100 ICASI scholarship to continue his studies in the fall for a certificate program. Those holding a six-month certificate degree are eligible to continue on in the two-year diploma program.

Murzo immigrated here in January from war-torn Ukraine to join his wife and 11-year-old son, the family sponsored by a church group to settle in Cleveland late last year.

"Alex has an amazing work ethic," said Tim McCoy, ICASI education director.

Murzo works at Taco Bell to support his family and pay education expenses.

Other scholarship recipients on hand included Talia Trovato, who operates Coppia Restaurant with partner Hedy Pastram. The two employ scholarship recipient Grace Kelcher, a current ICASI student who helped them keep up with the demand for the delicious Crab Cakes with Red Pepper Jam they served at the fundraising event.

ICASI founder Loretta Paganini circulated among the chefs and tasters, greeting old friends and new ones, many of whom have taken consumer classes at her nearby Loretta Paganini School of Cooking, begun in 1989. Several have also traveled to Italy and other European countries with Paganini, whose tours place emphasis on the foods of a place.

After receiving wristbands to designate them as ticket holders, guests helped themselves to a vast and vibrant charcuterie display in the school's lobby created by caterers and cousins Jessica and Cori Anter, doing business at Independence-based Cousa Mamas. A variety of colorful hummus mixtures for scooping or dipping were interspersed among a tantalizing array of colorful vegetables, cheeses and meats with a Middle Eastern influence.

Opposite but still in the lobby were the Bourbon Brothers, dapper black-hatted Emil Paganini and Chet Amedia, spouses of Loretta and Mara, Scholarship Fund president. They offered a bourbon tasting.

At work to the left of the lobby in a classroom with a few tables for seating was Dante Boccuzzi, Northeast Ohio's only Michelin-starred chef. A longtime friend of Paganini and her schools, Boccuzzi offered plates of Cold-Poached Salmon with Fennel Puree.

In the same space was John Stropki, chef for Cru Uncorked in Moreland Hills, with a Chicken and Foie Gras Gallette over Polenta with a Honey-Sherry Gastrique.

Meanwhile, in the Turnout Kitchen, Executive Chef Richard Cunningham of Sara's Place by Gavi's in Gates Mills layered marinated fresh corn and tomatoes in pretty glasses topped with poached bay scallops and microgreens. He shares that recipe with readers today.

In another classroom was Terry Bell, executive chef for the Cleveland Cavaliers, with Crispy Fried Risotto Cake and Kim Chi, Thai Peanut Sauce and Yum Yum Sauce; Lach Ladner of Giovanni's Ristorante in Beachwood, with Roasted Veal Breast with Cauliflower, Pickled Raisins and Mustard Seed; and chefs Paul Minnillo and Matt Mytro of Flour in Moreland Hills, with their Signature Rigatoni Bolognese.

Just before the 7 p.m. conclusion of the extensive tasting, the gathering was called into the tent at the rear, where Emil Paganini introduced Robert and Sara Waldrip of Richmond Heights. The Waldrips, long active with the school and donors of $5,000 to this scholarship fund, have established the Best Volunteer Award, which this year went to Boccuzzi.

"Dante has been a good friend to ICASI for many years," said Loretta Paganini. "He's always made himself available to us both for moral support and guidance to the needs of the restaurant industry. He has hired many ICASI graduates who have been successful in his restaurants."

Boccuzzi's newest restaurant — and his first on Cleveland's east side — is Dukes 'n Boots in Willoughby.

Dante Boccuzzi's Dukes 'n Boots now open in Willoughby

International Culinary Arts and Sciences Institute

Where: 8700 Mayfield Road, Chester Township,

When: Fall quarter classes begin Sept. 9, with winter quarter classes starting Jan.6

Admission and scholarship information: Alyson King at 440-729-7340.

Note: To be eligible for scholarships, students need to be accepted into a program. Nov. 3 is the application deadline for winter term scholarships.

Recipe

Summer Corn Tomato Salad

(Serves 4)

Ingredients

4 ears of corn

4 large tomatoes

1/4 cup julienned fresh basil

Zest and juice of 2 large lemons

2 cups Olive Scene lemon balsamic oil

1 pound small bay scallops

Cracked black pepper to taste

Himalayan pink sea salt to taste

1 cup of microgreens

Instructions

Poach corn a few minutes until tender.

Set aside to cool.

Add the scallops to the corn water and cook through, just a few minutes.

Strain scallops, set aside to cool.

Cut the corn from cob.

Dice tomatoes.

In a large bowl, add the tomato, corn, scallops, lemon zest, lemon, juice, balsamic oil, basil and toss.

Adjust taste with salt and pepper.

Divide into 4 bowls and garnish with micro greens.

— Courtesy of Chef Richie Cunningham, executive chef at Sara's Place by Gavi's