A favorite foodie and creator of a Poise in Parma, a Cleveland-bases lifestyle blog, sheds some light on the happenings of, ‘Rehival’ in her latest blog entry.  Poise in Parma writes:

On Friday, August 19th, this suburbia girl drove out to Geauga County for the next Emerging Chefs’ event: ReHival. Held at Meadowlane Farms, their first annual “Return to Earth Dinner” promised a culinary harvest of beekeeper’s daughter: that person being Chef Kimberly McCune, the owner and chef of Vine & Dine.

After traversing the cow pasture with my Chevy (and somehow not losing my muffler), I meandered up to the entrance of the farm where my fellow guests were enjoying the first surprise of the evening, a farmers market:

Read more from Alicia here!

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WhyCle? was one of many outstanding bloggers at this month’s ‘Rehival’ feature Chef Kimberly McCune Gibson.  Here’s what, “Why” has to say:

One beautiful Friday night in CLE, this city girl got country out at Meadowlane Farms. The occasion? Emerging Chefs ReHival dinner featuring Chef Kimberly McCune of Vine and Dine. Chef McCune is born and raised in Geauga County, the daughter of a bee-keeper. Not only was local honey a predominant theme for the evening, but everything we ate was sourced within 50 miles of Meadowlane Farms.

Read more here.

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From Cleveland Food and Brews:

Last night my fiancee and I attended the Emergingchefs ReHival dinner featuring Chef Kimberly McCune Gibson. I’ve been very excited about this dinner since it was announced because I knew that Kimberly was brewing her own honey based beer for this event! The other reason I was looking forward to this event was because it was a farm to table dinner. All food used at the event came from within 50 miles of the venue!

Read more here!

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The Emerging Chefs crew was featured in this week’s Plain Dealer in anticipation of  This year’s Cadillac Culinary Challenge and Rehival, coming up on August 19th.

Thank you to Restaurant Row’s Joe Crea!

Check the article out, here.

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Chef/Owner ~ Vine & Dine, Cleveland

Chef Kimberly McCune’s roots are planted deeply in the memory of her Geauga County childhood, where her parents established early, lasting, and intertwining beliefs on the nature of food and community.

Daughter of a beekeeper, McCune witnessed firsthand the interdependence of the land and it’s people when she visited the Amish farmers who leased beehives for orchard pollination. As a student at the Auburn Career Center, she was supported by the community with scholarship awards that allowed her to train in classical European cuisine at the CIA in Hyde Park, New York.

Grateful for this community support and respect of the fresh local products, in which she was raised, Kimberly has gained a pointed urgency to give something back. She now champions the “Farmer to Restaurant” and “Pasture to Plate” causes and is a strong supporter of independent restaurant operators everywhere.

A veteran of Classics, Moxie, Red, One Walnut, and Loretta Paganini’s ICASI, she has now partnered in a new venture, Vine & Dine which specializes in catering and personal chef services.

A new project, ReHive Ale has also become a passion which links Kimberly’s childhood hobby of beekeeping with her father to her growing business.  Her modesty about her cuisine masks deep passion and talent for her art, and understates the forces that give it character and expression.

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