On Saturday, Mr. H and I got to attend
Chefs Unbridled to benefit the
Fieldstone Farm Therapeutic Riding Center, under a gorgeous tent that is always one of my favorite event settings of the year.
We've attended this event for years, and it always promises a stunning setting, mission-driven messaging and fundraising opportunities, and fantastic food from area chefs.
Some food highlights for me included the
Lobster and Shrimp Manicotti from Scott Kuhn at
Driftwood Restaurants + Catering.
And the
Mole Braised Pork Shoulder with an Ohio Corn Puree and Avocado Relish from Chef Adam Bostwick of
Graffiti and
Cork & Cleaver.
Other crowd favorites at our table of attendees included the scallop from Chef Matthew Mize of
Abo's Grille, and the
Seasame Crusted Ahi Tuna (
below) from Chef Brittany Logan of
Rocky River Wine Bar.
I made sure to leave room for some donuts from the
Donut Lab food truck parked outside the tent. There were several dessert options from food trucks that opened up at 8PM.
Seriously, hunt down the Donut Lab truck if you haven't had it before. These little pillows of donut heaven are worth every calorie.
Personally, one of the things that I love about this event is that they do incorporate mission-related activities and special guests of honor, like these gorgeous horses that greeted us when we arrived.
The true stars that evening,
sorry chefs!
Fieldstone Farm started the therapeutic riding program in 1978, and serves more than 1,300 students annually from all ages and a variety of special needs. They have over 60 partnering schools and non-profits, and house the Gaitway High School Alternative High School on site with 61 graduates since 2007. The organization has many ways for the community to give, and I suggest that you look into them further if this sounds of interest to you.
It's a beautiful event that benefits a very worthy cause, and we just always feel fortunate to be there to support it.
Disclosure: I was provided with two tickets to the event in exchange for posts. All opinions stated are 100% my own.
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