Food & Drink

Wedding Toast

by Laura Adiletta | Jul. 22, 2014 | 4:00 AM

On Aug. 22, two of the city's best new chefs are tying the kitchen twine. But rather than close their intimate spot (and its nearby garden) for their big day and honeymoon, Toast's Joe Horvath and Jennifer Plank have enlisted help. Throughout that week, the Gordon Square Arts District restaurant will feature pop-up menus from local chefs. "I don't think anything like this has ever happened in Cleveland," Plank gushes. "The fact that all of them are rallying around us — there's no better wedding gift." Here's who you'll see in the kitchen.


Aug. 22 & 23

Ohio City Meat & Curing Co.'s Adam Lambert & Saucisson's Melissa Khoury
 
Cuisine: Rustic European

"I always like to use the whole animal," says Lambert. "There's quite a bit of animals around that most people aren't using much, like guinea hens."


Aug. 25

Cork & Cleaver Social Kitchen's Adam Bostwick and Brian Okin
 
Cuisine: Hillbilly picnic

"Ours is going to be more of a family-style dinner," says Bostwick, "where we take foods that aren't the most used — things like bologna and Spam — and make it more fun."


Aug. 26

Flying Fig's Karen Small
 
Cuisine: Farm-to-table fare

"I just plan to take a look at what's looking great at that point and do something based on season availability," says Small. "But we'll definitely get tomatoes somewhere on the menu."


Aug. 27

Hodge's Chris Hodgson
 
Cuisine: Chef's whim

"This is going to be a fun night for me, because I don't get to cook too often anymore," says Hodgson. "It's going to be all the things that I've been waiting to cook for years in one night."


Aug. 28

Rockefeller's Jill Vedaa
 
Cuisine: Spanish tapas

"I like sharing food with the people I'm with," says Vedaa of the 12 to 15 different dishes she will be serving. "That's, I think, how a lot of people like to eat."


Aug.29

Anna in the Raw's Anna Harouvis
 
Cuisine: Gluten-free and raw

"I'm going to incorporate some of my fresh juices for some variety cocktails," says Harouvis, "probably a watermelon margarita with a little jalapeno in it."


Aug. 30

University Hospitals' John Selick
 
Cuisine: Healthy comfort food

"It will have a healthier angle to it," Selick says. "Not steamed broccoli, but just representative of how I like to eat and how I like to promote people to eat here at the hospital."

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