Most people know the foodie mantra "Eat locally. Think globally."
Eat Local for the Globe, a fundraiser dinner at
Rookwood Pottery on June 10, does just that. But the globe that benefits from this event is Cincinnati's Globe Building, once the most elegant building in
Findlay Market Square. The Corporation for Findlay Market is putting on this catchily-named fundraiser to promote locally-sourced food and to fund big plans for the Globe.
After renovations, The Corporation for Findlay Market plans to move its offices to the Globe, and open a restaurant on the first floor.
"Findlay Market hosts more prepared-food vendors now than ever before, and many people are coming to the Market to eat, but we lack a permanent restaurant" said Karen Kahle, The Corporation for Findlay Market's Resource Development Director. Kahle looks forward to a stronger presence on the Market's historic site, and elegant dining that supports locally-produced fare.
Admission is $45, and is limited to 100 guests. "Eat Local for the Globe is a chance to have fun in a great space, at a great price point," said Kahle. "Fresh, locally-produced food just tastes better."
Eat Local for the Globe is a follow-up to 2009's Lunch on the Land, where guests dined alfresco at Indian Hill's Turner Farm. Kahle described Lunch on the Land as a success, showcasing the area's natural beauty while promoting local eating and benefiting the Findlay Market Fund. But she and the rest of the team at The Corporation for Findlay Market wanted a different ambience for this year's event.
They considered an underground dinner in a rough, urban space before opting for Rookwood's new headquarters on Race Street. Eat Local for the Globe starts with a tour of the Globe Building at 5:30; pre-dinner begins at 6:30 at Rookwood. A five-course meal is paired with wines from
Harmony Hill,
Kinkead Ridge, and
Equus Run. Live music from
The Sidecars, a cash bar, and Taste of Belgium waffles round out the evening.
Event chefs are Luke Radkey, Jody Miller - and an undiscovered local star according to event organizers. The winner of a recipe contest will have a local-ingredient appetizer made into an amuse-bouche, or light pre-meal bite, by the event chefs.
Find updated on ELFTG's
Facebook page.
Writer: Elena Stevenson
Source: Karen Kahle, Resource Development Director, The Corporation for Findlay Market
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