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Cleveland Museum of Natural History Presents Culinary Series

The Cleveland Museum of Natural History announce its 2010-2011 Natural History of Food dinner series. The series, which combines natural history and cultural influences, allows guests to enjoy evening dining adventures themed around specific foods.

The first evening in the series begins Saturday, Nov. 6 with an exploration of pumpkins and squash. Guest chefs Adam Bostwick and Matt Creighton of Melange at La Place in Beachwood will present a gourmet seven-course dinner featuring these seasonal delights. The evening’s wine selections will be presented by Dan Hammer, Director of Marketing for Diageo Chateau and Estates of Ohio.

In February, April and June, guests can explore the natural history and cultural influences of other “hero” foods while sampling their culinary versatility. Each of exclusive dinners will be held at The Cleveland Museum of Natural History, located at 1 Wade Oval Drive, University Circle, Cleveland.

Each evening starts with a 6:30 p.m. reception. This includes a presentation about the natural history of each featured food by local experts and food purveyors. A gourmet seven-course dinner prepared by some of the best area chefs will begin at 8 p.m. The meal will be served in an elegant, relaxing setting in the Museum’s exhibit gallery accompanied by dinner music. Each course will include the “hero” food in one form or another and will be paired with a complementary wine. Guests will hear commentary on each course by the featured chef, as well as on its wine selection from a wine purveyor. Local chef Bob Sferra, owner of Culinary Occasions, is the event consultant for the series.

“Each event will satisfy the most discriminating palate and will be enhanced by carefully selected wines paired to make this an extraordinary dining experience,” said Dick Heislman, Museum event marketing and sales manager. “Beyond being a culinary delight, the series is also a fun learning experience.”

The schedule for the 2010-2011 series of dining adventures is:

The Natural History of Pumpkins and Squash
Saturday, Nov. 6, 2010
6:30 reception; 8 p.m. dinner
Guest chefs: Adam Bostwick and Matt Creighton, Melange

The Natural History of Chocolate
Saturday, Feb. 12, 2011
6:30 reception; 8 p.m. dinner
Guest chef: John Taylor, Sammy’s

The Natural History of Sugar
Saturday, April 16, 2011
6:30 reception; 8 p.m. dinner
Guest chef: Eli Kratzert, Fleming’s Prime Steakhouse

The Natural History of Melons
Saturday, June 25, 2011
6:30 reception; 8 p.m. dinner
Guest chef: Pete Joyce, Bistro on Lincoln Park

Each evening event is $150 per person or all four evening events is $500 per person. Seating is limited to 100. For reservations, call (216) 231-1177 or 800-317-9155, ext. 3279, or order online at

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