The new Catering Partners Program at the Dayton Art Institute will ensure that those hosting a wedding or special event at the museum will have a wider variety of food options than in the past.
The story you’re reading is premium content for subscribers of the Dayton Daily News, Springfield News-Sun and Journal-News. Not a subscriber? Get total access to all our in-depth news and exclusive content here.
Read MyDaytonDailyNews.com now — 24-hour digital pass99¢ for 24 hours
Read MyDaytonDailyNews.com all week — weekly digital pass$3.99 per week
Subscribe for as little as 33¢ per dayView Offers
For Subscribers: Register your account for digital access.Access Digital
For Subscribers: Sign in here if you have already registered your account.Sign In
Couldn’t Get to This Year’s Art Ball?
You can feast on Art Ball fare by re-creating this salad served at the June 8 gala. The recipe is provided by Kohler Catering’s chef Craig Kohler, a graduate of New York’s famous Culinary Institute of America.
KOHLER CATERING ENGLISH CUCUMBER WRAP SALAD
Note: One cucumber will yield 10 salads
1 English cucumber (seedless)
10 ounces Arcadian salad blend
1 yellow tomato
1 roma tomato
1 buffalo mozzarella
¼ cup sundried tomatoes (chopped fine)
½ cup crumbled gorgonzola
2 tablespoons basil (dry)
2 tablespoons oregano (dry)
2 tablespoons thyme (dry)
¼ cup cider vinegar
¾ cup extra virgin olive oil
¼ cup red wine
4 tablespoons garlic (chopped)
1) Slice the cucumber lengthwise (1/8 inch thick, use a mandolin (a food slicer) if you have one) Bring the ends together to make your ring. Fill with the mixed Arcadian greens.
2) Slice roma and yellow tomatoes about 3/8 inches thick. Do the same with the buffalo mozzarella. Shingle the tomato and mozzarella on one side of the plate.
3) For your dressing, add ¼ cup of vinegar to ¾ cup olive oil, ¼ cup red wine, all dry herbs and sundried tomatoes. Whisk until incorporated and add crumbled gorgonzola, garlic, and salt and pepper to taste.
4) Drizzle dressing on greens and enjoy.