In the heart of Edwardsville, IL lies Cleveland Heath, a culinary gem that recently provided me with an outstanding five-course vegetarian dinner. Expertly curated by the talented Chef Erick May, each dish showcased his flair for innovative flavor combinations and impeccable presentation. The thoughtful pairing with Round Pond Estate wines further enhanced the meal, offering a beautifully balanced dining experience that left me both impressed and satisfied. With an evening filled with delightful discoveries, Chef May and Cleveland Heath truly outdid themselves, creating a memorable dining adventure.

Round Pond Estate olive oil gifted us bottles at the start of the evening

As a nice surprise at the start of the tasting, Round Pond Estate’s Director of National and International Sales, Scott Reed, graciously gifted each guest with a bottle of their olive oil. Sourced from imported Mediterranean olive trees that flourish in the fertile soils of Rutherford, California, this olive oil boasts unparalleled purity, flavor, and character, something we tasted first-hand thanks to Chef Erick’s recipes.

5-Course Vegetarian Tasting Menu

Cleveland Heath Tasting Menu

First Course

Wild Mushroom Ceviche, Green Apple, Fennel, Citrus, paired with Round Pond Proprietary Rosato di Nebbiolo.

Cleveland Heath wild mushroom ceviche

Second Course

Fried Rice Cake, Tempura Banana Blossom, Nori, Avocado, Pickled Radish, Glass Boodles, Wasabi Greens, Seeds, paired with Round Pond Estate Sauvignon Blanc.

Tempura banana blossom vegetarian tasting menu

Palate Cleanser: Extra Yum

Orange & Lemon Gelato, Round Pond Orange & Lemon Olive Oil, White Wine Vinegar, Coarse Salt.

Orange & Lemon Gelato, Round Pond Orange & Lemon Olive Oil, White Wine Vinegar, Coarse Salt.

Third Course

Khao Soi Rice Noodle, Yellow Curry, Bell Pepper, Mushroom “Scallop,” Basil, paired with Round Pond Kith n Kin Chardonnay.

Khao Soi Rice Noodle, Yellow Curry, Bell Pepper, Mushroom "Scallop," Basil

Fourth Course

Asparagus, Round Pond Garlic Olive Oil, Marinated Peppers, Bechamel, Chickpeas, Pecorino Romano, paired with Round Pond Kith n Kin Cabernet Sauvignon.

Cleveland Heath 5-course dinner

Fifth Course

Thai Coffee Cheesecake, Brown Sugar Boba, paired with Round Pond Estate Cabernet Sauvignon.

Chef Erick May's Thai Coffee Cheesecake

Gina and Evan Buchholz, the dedicated owners of Cleveland Heath, made a wise choice in entrusting Chef Erick May with their first vegetarian tasting menu. Their establishment regularly hosts unique tasting dinners, featuring not only wine pairings but also those with whiskey and tequila brands. To keep up to date with their upcoming events and make sure you don’t miss the next delectable experience, follow Cleveland Heath on Facebook, where they share timely news and announcements.