30 | CLEVELAND JEWISH NEWS | CJN.ORG
THE NOSH
FEBRUARY 5, 2016
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NCJW puts culinary expertise on menu Feb. 10 KRISTEN MOTT | STAFF REPORTER kmott@cjn.org
T
hree local chefs will provide their perspective on Northeast Ohio’s dynamic culinary scene during the National Council of Jewish Women/ Cleveland’s winter meeting at 11:30 a.m. Feb. 10 at Executive Caterers at Landerhaven. The event will feature chefs Douglas Katz, Chris Hodgson and Richard Soren Arnoldi. “We know that the culinary cuisine in Cleveland is really being publicized everywhere and we thought wouldn’t it be great to get some of the outstanding chefs that are known in town and do the event around Cleveland and from their different perspectives,” said Mindi Axner, executive director of NCJW/ Cleveland. “We thought it would be really exciting to feature three different chefs from three different areas of the culinary world.” Katz is the owner and executive chef of fire food and drink in Shaker Square, owner of The Katz Club Diner in
Arnoldi
Hodgson
Cleveland Heights, and chef and partner of Provenance, Provenance Cafe and Catering by Provenance at the Cleveland Museum of Art. “I think chefs contribute so much to local neighborhoods and the community in general in terms of city development and value,” Katz said. “I hope that what’s accomplished is to really hear from each chef on how he contributes to the local community and what our impact is, what it has been and how we can do more.” Prior to opening fire, Katz served as executive chef of Moxie, the Restaurant in Beachwood and worked at several other restaurants, including The Little Nell in Aspen, Colo., and Wildwood Res-
taurant in Portland, Ore. Katz is also a big advocate for sustainable food systems and locally sourced ingredients. He serves as a chef ambassador for the Monterey Bay Aquarium’s Cooking for Solutions program, Katz which promotes environmentally responsible fishing and fish farming. “Our ingredients are what make us successful within all of my restaurants,” he said. “I feel like that guides me to make decisions. We work with local farmers and we really care about the authenticity of our ingredients, especially as it pertains to fish. “We really try to learn as much as possible about the ingredients that we have and we’re advocates for our local food systems, for authentic food and for quality.” Hodgson is the mastermind behind Dim and Den Sum, the first food truck to ever travel the streets of Cleveland. After competing on Food Network’s “The Great Food Truck Race” and “Food
WHAT: NCJW Cleveland winter meeting WHEN: 11:30 a.m. Feb. 10 WHERE: Executive Caterers at Landerhaven, 6111 Landerhaven Drive in Mayfield Heights TICKETS & INFO: $36. Deadline to purchase tickets is Feb. 8. 216-378-2204 or ncjwcleveland.org Network Star,” Hodgson is now partner and chef of Driftwood Restaurants and Catering and serves as president of Driftwood Catering, which launched in 2012. Together with restaurateur Scott Kuhn, Hodgson opened Hodge’s and Rothschild Farms in downtown Cleveland. Arnoldi became executive chef at The Ritz-Carlton, Cleveland in late 2009. Growing up in Philadelphia, he began working in his family’s three restaurants where he studied under Danish master chefs, his father and grandfather. After graduating from culinary
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Coming soon to the CJN and CJN.org: MORGAN GOLDSTEIN