guy fieri has good taste (chef williams thoughts on being part of the show)

Back in March, I received a call from a producer with Page Productions, producers of Food Networks "Diners, Drives-Ins and Dives". She was researching Cleveland for an upcoming show and wanted to know my favorite places to eat -- and they didn't necessarily have to be dives, but as she put it, cool, quirky, unique and still somewhat unknown. I gave her my picks, talked to her a few times between phone and e-mail and never heard from her again. Which is kinda becoming routine now - reporters, authors and producers from around the country do their research, find people like me, pick our brains and tease with opportunities, then poof - not a word until I hear/see/read about sans project like everyone else months later (not that I mind - I'm more than happy to talk food and share my thoughts with just about anyone!).

Cut to last month when I received an email from chef Eric Williams at Momocho telling me that they were selected for the show and to see if Jamie and I wanted to come in for the taping. I couldn't type fast enough - of course a very big YES and thank you for including us! The catch - I couldn't say anything until after (which is near impossible for me, but I made it - and to think, I could have "scooped" the local media...). At any rate, I was thrilled that Momocho, along with Lucky's, were picked for Guy's show. And it just so happens that those were two of the places I gave the producer (along with others I'm sure).

As we approached the restaurant last night, we were greeted by Guy's old red convertible in mint condition parked out front (I'm a foodie, not a car enthusiast... corvette maybe?). As we entered, there was a small crew, big cameras and lights - and Guy Fieri, with an even bigger personality and a lot of big, bold, heavy bling. We sat down right in the middle of the restaurant and ordered drinks and dinner (adobo braised pork, grilled mahi mahi and albondigas - as always, absolutely amazing!) and just watched and listened with excitement as Guy interviewed Eric and other diners.

This was obviously exciting for us to watch and be part of, but just imagine how Eric Williams, Heather Haviland and the Geraci's felt? Here's some of what chef Eric Williams had to say about the experience:

His reaction to finding out: "Super excited and flattered, although I did ask the producer when she called me what category does Momocho fit into. It was explained to me that DDD focuses on one-off unique places. I've watched the show enough to know that Guy leads off the show by saying, 'If you're funky, we'll find you.' "

First impression of Guy: "He's for real. He says what he means and doesn't hold back. He said throughout the filming that he loved everything by using his own lingo. By the way, he renamed the pork carnitas "thunder pork" and said he didn't like the tortilla chips served with the guacs and salsas. He liked the fact we fried them to order but likes his chips to be thicker. He's got a killer sense of humor and obviously loves his job. We had a great time cooking together. Guy also made plenty of time for autographs and pictures for customers and fans after filming."

Guy in the kitchen: "Guy doesn't cook much, his role during filming is to promote Momocho and get excited about what I was cooking - they want us to cook and show off what we do and how we do it. He gave his opinion on a couple things off camera but was really there to have fun."

Favorite dishes he sampled: "He loved the machaca taquito (coffee and ancho braised beef brisket) - said they belonged in shamalamadingdong town!"

The overall experience: "Unbelievable experience. This is a great opportunity to promote Momocho and Cleveland's culinary scene on a national level (DDD filmed at other Cleveland locations this week). Also, this is great for my staff. This gives them a little validation for all the hard work they do daily to make Momocho a success - especially my two chefs, Damon and Tom. These guys are unbelievable!"

His son Jackson's thoughts: "Honestly, a little disappointed. He thought they were going to film him cooking with me. We did drag a chair up to the kitchen so he could watch them tape some last minute details and recipes after everyone left. Plus, Guy signed a baseball hat for him and gave him the wristband off his arm - that made him really happy. He actually went to bed wearing the wristband." I saw Eric's son, Jackson, wearing the wristband and didn't realize that at the time - very cool of Guy!

What went as expected and what didn't go so well: "I don't think it could have gone any better. The production crew was amazing. We banged out all the dishes and recipes under schedule. They had cool personalities and we played a couple pranks on each other - they made it a very easy and fun experience."

Air date: "Should air in September/October. Food Network will send me a notice three weeks prior. We are planning a watch party at Momocho on that Monday night."

The one drawback to all of this? We've been loyal devotees to Lucky's and Momocho for quite some time now. While I'm thrilled for the wonderful national coverage that's ahead for my favorite city and restaurants, I won't be so happy when I can no longer get a table! So seriously, if you've yet to go to Momocho or Lucky's - what are you waiting for? Lucky's is amazing for breakfast (and now Vine & Bean) and Momocho is hands-down the best modern Mexican restaurant - period.

fahrenheit

There are some restaurants that you know you can always count on. Regardless of when you go, if it's for dinner or a drink, or how much time may have lapsed in between visits, you just know you're going to have a great meal and good time.

For me, Fahrenheit is one of those places. From the first time I took my mom there for pizza almost seven years ago to this past Friday night for dinner with friends, they are consistently good. Has every single item I've ordered through the years been spot on? Not necessarily, I've definitely favored some things over others. But I can say the same for just about anywhere that I've been to so many times I can't even recall all visits. Nonetheless, I love this restaurant. It's one that I quickly recommend to visitors and happily visit time and time again (last month I sent a whole group from HGTV there and they reported back that they loved every bite).

I must admit though, this time it wasn't necessarily the food that impressed me the most (though I did enjoy my entree). Rather, sitting on the newly constructed patio watching people parade up and down the street for the Tremont art walk. This is the first time we sat on the patio and from my understanding, it wasn't an easy space to construct. From my point of view, it's worth all the frustration and patience it took them to complete.

It's not that there's anything over-the-top extraordinary about this patio. But the location, size, furniture selection and other added details picked to finish it off truly make for a nice setting. I could have sat there all night. In fact, none of us seemed to mind that the kitchen was backed up and our dinners probably took twice as long. Didn't even phase us, though our server was clearly upset and routinely apologized. To me, a weekend dinner should be enjoyed and not rushed, and that's exactly what we did - enjoyed the wonderful surroundings, company and took our time with dinner.

Speaking of dinner, Fahrenheit has several new items on its menu for summer. I tried the heirloom tomato and goat cheese salad with toasted bread and caper-balsamic dressing and the sushi grade tuna with Indonesian fried rice and a green curry coconut sauce. Jamie went for the famous short ribs with Teriyaki lo mein noodles and a ginger soy reduction.

I love heirloom tomatoes, especially when they are simply prepared without too much fuss, which is exactly how this salad was constructed. My only complaint was there wasn't enough goat cheese. In fact, there was barely any. Luckily the tomatoes were fantastic enough on their own.

As for my tuna, this just might have been one of my favorite Fahrenheit dishes I've sampled yet. The tuna was perfectly jeweled in color and super fresh - just how tuna is supposed to be. And the rice was a great pairing - lots of flavor. I wasn't overly crazy about the curry coconut sauce, but that was mostly because it was too spicy for my liking - much spicier than I anticipated with barely a hint of any sweet coconut.

I did try a few bites of the short ribs and now I know why this dish is a long-time customer favorite. I can't recall having short ribs prepared this way and I truly enjoyed it, as did Jamie who happily finished the plate clean. Now we're both short rib snobs - easily our favorite dish. We compare any and all short ribs to the best plate we've ever sampled at Crush in Seattle a few years ago. While Crush still retains the title, with former Cleveland chef Keoko Turner's version coming in at #2 (though I hear Turner is back in town making organic chocolates), I'd say these are up there. But to be fair, Rocco's version is different, so it's not like comparing apples to apples. But as two self-proclaimed short rib gurus, this is a mighty impressive dish.

By the way, congrats to chef Rocco Whalen who won the Cleveland top chef award at the St. John Westshore competition with Ted Allen.

If you haven't yet been to Fahrenheit, even any of the galleries and shops throughout Tremont, now is your chance. This Sunday marks the 7th annual Taste of Tremont from 1 p.m. to 8 p.m. I still can't believe this event is in its seventh year. I still remember the first one and have gone every year except last. It's a fun event and worth checking out. And the weather is supposed to be around 70 on Sunday - ideal for this sort of thing.

celebrate bastille day (for free) at the greenhouse tavern

If you've yet to check out The Greenhouse Tavern (shame on you if you haven't), and are still deciding just how to celebrate France's Independence, then this is the post for you.

On Monday, July 13, enjoy pre Bastille Day festivities with chefs Jonathon Sawyer, Dante Boccuzzi, Steve Schimoler, Paul Minillo, Ben Bebenroth and Greg Maclaren (just to name a few) at The Greenhouse Tavern.

This very impressive lineup will be whipping up some of the tastiest French cuisine you've ever sampled. This Slow Food sponsored event costs $60 per person (for non members) but thanks to Local Food Service.com, you can win two tickets.

Between now and noon on Monday, just leave a comment telling me your favorite thing about the French and you're entered. And if you agree to give me the other ticket, you automatically win (just kidding!).

vine and bean cafe

There aren't many things better on a weekend than sitting at Lucky's, sharing breakfast (which must include the pecan-crusted bacon) with Jamie and Natalie while reading the paper. Oh wait - there is! A Saturday morning trip in the summer to the North Union Farmers Market at Shaker Square followed by breakfast at Vine & Bean Cafe, which is also owned by Heather Haviland and therefore features many of my favorite dishes found at Lucky's in Tremont.

A few weeks ago this is exactly what we did since I was lucky enough to review the super cute Vine & Bean for Metromix. We started off at the market, where we picked up some Ohio Honey and a Tea Hills chicken (tried the Heidi Robb recipe - it was so good that I'm slowing becoming a chicken fan).

Next up was the super quick drive around the corner to Vine & Bean. We chose the funky patio featuring a hodgepodge of furniture (my favorite place to sit) versus the equally charming and quirky inside dining area.

You can read the full story here or keep reading for a portion of my review.
_____________________________________
It didn’t take too long for Lucky’s Café in Tremont to become the go-to place for weekend brunch. Now, chef Heather Haviland is at it again. This time, it’s East Siders who benefit from her delicious expertise with early hour temptations. And it’s not just breakfast. At Vine & Bean, Haviland is serving up comfort food throughout most of the day along with cocktails, coffee drinks and live music.

Food: Locavores rejoice. Chef Haviland has a strong reputation within Cleveland for supporting local farmers and producers. In fact, each dish that leaves the kitchen during season is approximately 95 percent locally sourced (60 percent during the winter).

The menu, which features gourmet comfort food, is sectioned into weekend brunch and daily offerings, plus specials.

The brunch menu features many of the popular items found at Lucky’s, like the shipwreck, breakfast burrito and pecan-crusted bacon. Each of these dishes alone is a must-try and will bring you back again and again.

On our visit, we tried the vanilla bean waffles with roasted peaches and caramel sauce and the egg pie with local bacon, ham, Swiss cheese and a side of fruit and banana bread.

Consider yourself warned; These sinfully good waffles are big—way big. Even on two empty stomachs, we couldn’t finish. And this dish is sweet, almost dessert like. Perhaps too sweet, but that’s no surprise given Haviland’s baking connections and history.

The egg pie is a much more manageable portion. Served piping hot, it’s a good start to the day with wonderful flavor and a flaky crust and just as tempting sides (the banana bread is some of the best in town).

As for the non-brunch items, you’ll find a number of sandwiches (all served on homemade bread), like the turkey with avocado, cheddar and local bacon served on rustic Italian bread as well as build-your-own hot panini sandwiches. There’s also a small variety of soups and salads and a cheese board.

Décor: Situated in an old Victorian century home on Larchmere Boulevard in Shaker Heights in what was once Café Limbo, Vine & Bean resembles a child’s doll house—a silver blue doll house with bright purple and green accents. Inside, it’s close quarters. You can sit in the quaint front dining room (that was once a family room), in the back kitchen, or on the outside patio, which features a hodgepodge of furniture. The place is tiny, incredibly charming and frankly, adorable.

i heart cleveland (news, reviews and events)

A funny thing happened on the way to the Indians game this past Thursday. I'm told it was an awesome game and that fireworks were set to Michael Jackson (which we did catch thanks to the deck at Pete & Deweys, er, Thirsty Parrot). Maybe this has happened to you? You set out to go to the game, and than the lure of East 4 sucks you in and end up catching the highlights (or lowlights as they seem to be lately) the next day.

With every intention of going to the game with our neighbors and their friends, we decided to stop at Lola first for a drink and a few appetizers. Luckily, and I'm assuming since it was rather early, the chef's table was open. This is such a fun place to sit because you can watch executive chef Derek Clayton and company masterfully and meticulously prepare each dish for the restaurant.

We decided to split several orders of each of the appetizers. Obviously, the beef cheek pierogis were a hit. But for me personally, I loved the braised Berkshire "bacon" (pork belly) and cured tuna with grapefruit and fennel the best followed by the charcuterie plate which I grazed on most of the evening until there was nothing left. These apps couldn't be more different from each other and were truly outstanding.

Sometimes I much rather share an assortment of appetizers than have dinner. It's not that Lola doesn't offer some very tempting dinner options, obviously they do, but this is a fun, tasty way to try wide-variety of items.

After enjoying probably one too many cocktails at the chef's table, we the heading to the patio for dessert. I was not-so-secretly hoping everyone would bail on the game and could continue to take advantage of the great Cleveland evening and crowd watching on E 4th. I got my wish.

All the restaurants were filled and people were overflowing from the individual patios onto the street. Lining the street were beautiful planters with oversized colorful flowers. It's truly a site to see and take in. My hope now is that other areas within Cleveland take note of its success. We can enjoy more than one great neighborhood at once.

And Clevelanders aren't the only ones impressed with E 4th. The New York Times just wrote a feature on the area's rebirth, which includes mentions of Lola, of course, The Greenhouse Tavern, La Strada, Pickwick and Zocalo - which surprisingly the reporter cited as one of the best Mexican restaurants in Ohio. While I'm excited for the article, I'd have to greatly disagree with that statement (that nod goes to Momocho).

And speaking of positive national exposure for our small but mighty city, Daily Candy, something else I heart, just did a quick write-up on their recent visit. While I agree we desperately need more shopping, the writer's tour guide missed a big opportunity by not taking her to Room Service, Duo Home and Banyan Tree, among others.

A must-attend event
Cleveland Food Rocks presents a Rock 'n' Roll BBQ Throwdown
On Sunday, July 26 from 1 p.m. to 5 p.m., at the Beachland Ballroom, Cleveland Food Rocks will be hosting a ginormous BBQ with many of our area chefs in an effort to raise funds for this initiative.

Participating restaurants include: Bar Cento, Beachland Ballroom, Blue Canyon Kitchen, Blue Point, Brother’s Lounge, Crop, Dante, Fahrenheit, Flying Fig, Greenhouse Tavern, Grotto Wine Bar, Gusto, Happy Dog, Johnny’s Downtown, Local Crop, Lago, Luxe, Melange, Momocho, Moxie, Prosperity Social Club, Sarava, Southside and Sky Larae’s Culinary Services.

Rain or shine, come enjoy what you just know is going to be some seriously good eats for $25 ($30 day of) plus live music. And it's family-friendly! You can purchase tickets here.

Started by chef Steve Schimoler of Crop, Cleveland Food Rocks is a non-profit collaborative of dozens of Cleveland-area restaurants and food-service operations, dedicated to promoting and encouraging a vigorous local dining scene by forging a link between great food and live music. The group hopes to serve as a grassroots model, representing the power of social interconnectivity as a catalyst for strengthening the Greater Cleveland Community.

one way we can all help cleveland kids

This has nothing to do with food, but everything to do with Cleveland. Jamie and I are both on the board of Most Valuable Kids (MVK), a group that provides underserved children throughout Cleveland the chance to see LeBron dunk, Grady homer (when healthy), Joshua Cribbs do just about everything and see the inside of the beautiful and magnificent Allen Theater or Cleveland Orchestra.

MVK takes unused tickets to any sporting or entertainment event and gives them to local kids so they can experience what many of us take for granted. Often for the very first time.

Think about it - how often do you decide to pass on the Tribe game or let the weekend orchestra tickets go unused? Same with season tickets where you work? This is such an easy way for people to help those less fortunate and it doesn't cost a dime, which is something we can all appreciate during the current state of things.

So please help us spread the word. We have a lot of children waiting to go to a game, a play or the museum - we just need tickets! If you have tickets, or your company does, please visit the site and learn how to donate. It's ridiculously easy and you'll be responsible for some very big smiles throughout our city. Thank you.

q&a with lucy wellhausen

You may not recognize the name Lucy Wellhausen but I'm willing to bet you know Ohio Honey. Lucy, and her husband Charlie, are the duo behind our region's most delicious honey. I love honey and its many uses and am a big fan of Ohio Honey. Of course I like it on certain cheeses and fruits, but my favorite use is generously drizzled over Greek yogurt mixed with frozen blueberries and Graham Cracker crumbs as an after dinner snack (or with Koshi Go Lean Crunch if it's breakfast).

1. How did you get into the honey business? Many years ago, a friend’s father – who was a beekeeper, noticed that we have a very nice field – perfect—full of goldenrod blooms in the autumn, and asked if he could place a few hives. We replied – sure, as long as we don’t get stung! Well, every year, he would bring us a jar of honey and say thank you very much….and that was just fine until 1997 when he passed away. His family had no interest in beekeeping, so we inherited four beehives. Long story short – that was the beginning. We learned beekeeping and are so happy we did.

2. How many times have you been stung? It is an occupational hazard, but not that bad. We take precautions – such as wearing the beekeeper-garb and use a smoker to calm the honeybees when we are working the hives. Inevitably, one or two honeybees manage to get INSIDE the helmet or crawl up the leg, or get into our shoes. Ouch – the important thing is to remove the stinger as soon as you can. How often are you asked that? That question comes up more than any other, at least 2-3 times per month.

3. What's the one thing about your job that would surprise people? Hmm, good question – maybe the fact that we LOVE to do what we do. Our job is actually FUN…never boring, and always full of surprises. For example, in springtime, when we are moving young hives to new farm locations, the honeybees sometimes manage to escape from the hive during transport - in the vehicle. That’s not so bad in a truck, but there have been times when we moved them in the Jeep, and the honeybees snuck out of the hive – and were flying around in the Jeep. It was interesting seeing the looks on other drivers’ faces looking – seeing the driver of a Jeep wearing a beekeepers helmet driving down the freeway!

4. Favorite use for honey, both food and other? The simplest use – spread on toast, chicken and for treating cuts or burns – since honey is anti-bacterial.

5. What do you love about Cleveland and what drives you nuts? Cleveland is emerging as one of the most interesting food capitals of the USA. And we are lucky to be able to provide honey to some of the most popular restaurants! See? Everything is honey-related! The thing about Cleveland that drives me nuts – construction detours and the frustrations of the ‘highs and lows’ we experience with our sports teams.

6. Favorite restaurant? This must be some kind of trick question. To be honest, I can’t single out just one.

7. What restaurant do you miss? Nostalgia kicks in on that question. I remember the good times at the old Captain Frank’s when we were kids.

8. Favorite honey pairing? Toss-up between the old reliable ‘honey and tea’ – and ‘honey and cheese’ – but wait, there’s more – don’t forget honey and peanut butter, and...

9. What book are you currently reading? Ratio by Michael Ruhlman

10. Last meal on Earth? It would be something in the comfort food department – maybe a Thanksgiving dinner with mashed potatoes, turkey and gravy.

11. If you weren't in the honey business, what would you be doing? I suppose I’d still be doing escrows and mortgage loans.

12. Aside from farmer's markets, how else can people buy your honey? Check our site as we have quite a few stores that carry our honey, in addition to buying right on the the site.

13. What does raw honey mean? Raw honey has never been pasteurized, that’s how it keeps the healthy nutrients. Most of the honey on grocers’ shelves has been boiled, which removes the vitamins, minerals and lots of the flavor – all the good stuff is cooked out. Always buy your honey from a beekeeper.

14. Give us an interesting bee fact. A worker bee lives for about 45 days. In that time she will collect enough pollen and nectar to make 1/12th of a teaspoon of honey.

15. How long does it take to get honey and how many bees do you have? The extraction process does not take long. Once the wax is removed from the frame, it is spun (using centrifugal force) and presto – raw honey! Each hive – in the height of the summer season – contains approximately 50,000-60,000 honeybees…too many to name!

food, inc.

I can not wait to see this documentary. Food, Inc. will be playing at Cedar Lee next Friday, which just happens to be surrounded by great restaurants.
Here's a link to preview the trailer.

Synopsis:
In Food, Inc., filmmaker Robert Kenner lifts the veil on our nation's food industry, exposing the highly mechanized underbelly that's been hidden from the American consumer with the consent of our government's regulatory agencies, USDA and FDA. Our nation's food supply is now controlled by a handful of corporations that often put profit ahead of consumer health, the livelihood of the American farmer, the safety of workers and our own environment. We have bigger-breasted chickens, the perfect pork chop, insecticide-resistant soybean seeds, even tomatoes that won't go bad, but we also have new strains of e coli--the harmful bacteria that causes illness for an estimated 73,000 Americans annually. We are riddled with widespread obesity, particularly among children, and an epidemic level of diabetes among adults.

Featuring interviews with such experts as Eric Schlosser (Fast Food Nation), Michael Pollan (The Omnivore's Dilemma) along with forward thinking social entrepreneurs like Stonyfield Farm's Gary Hirshberg and Polyface Farms' Joe Salatin, Food, Inc. reveals surprising -- and often shocking truths -- about what we eat, how it's produced, who we have become as a nation and where we are going from here.

lockkeepers

With the resurrection of Lockkeepers, I found myself there a few months ago on behalf of Metromix.

Since reopening with the original owners, the restaurant has brought back some menu favorites and lowered prices, perhaps in an attempt to help diminish its once stuffy and expensive reputation and because now is not the time to introduce high price tags.

Will we go back? Not likely. Mostly because the food didn't leave a lasting impression and it's simply just not my kind of restaurant. Here is a little of my review, or you can read the full recap here.

Food: Lockkeeper’s Italian-centric menu consists of many Italian staples like lasagna big enough to share and its signature and incredibly popular calamari with kalamata olives, sun-dried tomatoes and mushrooms plus slight twists on favorites like prosciutto-wrapped long-bone pork chopped stuffed with fontina and sage. An order of the tuna tarturo teeters between staple and twist sitting atop a crunchy potato chive pancake with caper remoulada. Although beautifully constructed, too much grease interfered with an otherwise perfectly good appetizer. Continuing with a focus on presentation, the scallops with limoncello froth and shoestring veggies was also sitting pretty on the simple white plate. The scallops were seasoned and seared perfectly; However, the accompanying shoestring vegetables were overcooked, slightly bland and wilted in appearance. The highly recommended long-bone pork chop had good flavor and was anything but dry, but unfortunately, was also way too greasy, which made the dish difficult to finish. The pork is served with risotto cakes which were wonderful.

Bottom line: With its convenient location layered between business-heavy Rockside Road and a mega movie theater complex, Lockkeeper’s continues to be a good choice for business happenings, and with its new lower price point, a better alternative to neighboring chains for a weekend dinner and movie.

another zack bruell restaurant set to open soon

And I thought I had a lot on my plate. Thanks to North Coast Lifestyle's tweet, I saw that Zack Bruell will be the latest chef to occupy a section of East 4th. According to the Plain Dealer, chef Bruell will open an Italian restaurant later this year:

Soon he'll be lending his name, formidable imagination and precise execution to a fourth restaurant -- this one planned for downtown Cleveland's restaurant row on East Fourth Street. Look for Chinato to open this fall, at Fourth and Prospect Avenue.

"It will be an Italian restaurant -- or, at least my take on Italian," says Bruell.

By the way: If you're curious about the name, chinato is an Italian wine that's fortified with herbs, spices and various kinds of bark, producing a drink used as a digestif.

Food editor Joe Crea also included information on tomorrow's opening of Bar Symon:

Casual is king on the menu, too. Grilled sausage platters, appetizers, a raw bar and bar snacks are major categories, with dishes as simple as feta- and oregano-laced popcorn ($3) or some really tasty Spicy Pork Cracklings ($4) to more upscale options like Duck Confit Sliders ($6 each) and Roasted Bone Marrow With Parsley and Chile ($8). I tore into a basket of really delicious Crispy Fried Organic Chicken lightly coated with fragrant truffle honey and strewn with crunchy rosemary sprigs ($15). Delicately sweet Bacon Creamed Corn ($4), its flavor intensified by simmering the kernels in a stock rendered from whole cobs, was a perfect side. But I loved what's maybe the menu's unlikeliest dish -- Fried Brussels Sprouts ($5), an addictively tasty combination of quartered sprouts fried golden, then dressed with extra-virgin olive oil, balsamic vinegar, capers, Fresno chile, walnuts, parsley and anchovies.

Nothing on the menu exceeds $18, with the exception of the large-cut, spit-roasted prime rib ($24; the small portion is $17) served Friday nights only. Matthew Harlan is executive chef, Jason Bryson serves as sous chef, and pastry chef Cory Barrett will produce desserts for all of Symon's local restaurants from the kitchen.

Good luck, Michael and Matt! We'll be in soon for what will no doubt be the first of many visits (I have family in Avon so I'm excited for this location!).

free t-shirts

I just love free stuff, don't you? Chef Matthew Mytro, formerly of Paladar and Crop and currently in Miami working on the new Red the Steakhouse, is more than just a chef - he's an entrepreneur. With his company, Stove Monkeys, he and partner Anthony Lynch design shirts for chefs and foodies alike.

According to their site, they were inspired to create a line of clothing that could be worn by chefs as everyday street wear. Stove Monkeys purpose is to provide the culinary industry apparel that will bestow a sense of camaraderie amongst culinary professionals, students, and foodies everywhere. As progressive chefs, they are concerned with sustainability and health. These beliefs are carried into the production of the apparel and utilizie eco-friendly printing materials and recycled products where available.

Mytro is giving away two shirts - one for the guys and one for girls, your pick. All you have to do is leave a comment, any comment, and I'll randomly pick two winners (but don't leave a comment as anonymous - I need to be able to contact you). Pretty simple, huh?

Good luck!

something different this 4th of july

Sure, you'll probably get invited to a bunch of BBQs where you'll munch on juicy burgers and cool yourself off with plenty of beer. And it will be another great holiday weekend. You know it will be great because you do the same thing ever year. Or, you could try something different (actually - you can do both, it's a long weekend after all).

Check out Ghetto at the Grotto on July 5. This is a new concept (new to me anyway) that features people coming together for a night of farm fresh local food in an urban and charmingly dilapidated setting. Dinner includes six courses of locally sourced ingredients. Chefs Karen Small (Flying Fig) and Tripp Rion (Twisted Foods, Chicago) plus, I'm told, a bunch of other characters will be participating, so you know you'll be in for a treat.

The cost of the even is $50 and includes your food and wine. The location is the Detroit Shoreway neighborhood, 1780 W 52nd St. To sign up, call Jill Davis at 216 577 4795.

win tickets to chef's garden food and wine celebration

I have yet to meet farmer Lee Jones or his wife Mary (though they did Facebook me!) or visit the Culinary Vegetable Institute - something we are incredibly fortunate to have in our area, so this just may be my opportunity. Our yours.

My friend Heidi Robb is hosting her first blogger giveaway - and what a giveaway it is! One lucky person will win two tickets (which go for $145 each) to the Institutes's benefit for their Veggie U program, a not-for-profit that's committed to fostering a synergy between educational, nutritional and agricultural goals to combat the rising epidemic of childhood obesity.

According to Heidi, the 2009 Food and Wine Celebration will be held this July 18th from 4-9 p.m. in Milan, Ohio on the beautiful grounds of The Culinary Vegetable Institute. There will be food from a multitude of top chefs from around the country, a Star Chef Cook-off with judging by our homegrown Michael Ruhlman and Fred Griffith, Alex Guarnaschelli, executive chef of New York's BUTTER, and more. Plus fine wines, music and merrymaking.

Be sure to visit her blog to learn how to enter. Be quick, you only have a few days. She also includes a recipe for Moxie's beet salad from chef Jonathan Bennett who will be participating in the event (I will most definitely try this - mmm, beets!).

blue point

A couple years ago I wrote a post about Blue Point. In short, I discussed my fascination for this widely popular Warehouse restaurant. Specifically, trying to figure out what it was that people raved about. I've been there numerous times through the years and not once ever left impressed by the food. In fact, I referred to Blue Point as a glorified Red Lobster, which caused quite a stir.


I found myself there again this past weekend to celebrate my one brother's 40th birthday (his choice). Like I've shared before, I have a lot of siblings and they are genuine fans and regularly suggest BP. I was looking forward to the evening - even the dinner. It's been about two years since my last visit so I decided to go in with an open-mind.


We spent the first 30 minutes perusing the wine list - the very bulky and lengthy wine list. Now, I get that this may impress people, but I'm not one of them. I'd rather have a limited list with really good choices. I love my wine, but I don't like to spend a lot of time studying and wondering if I made the right decision. It also doesn't help when the server isn't too familiar with the list and can't confidently make a recommendation. In the end, we decided on Hess petite, which I think we enjoyed because it led to 6 more bottles.


For my appetizer, I chose the ahi tuna tartare over avocado mouse. As for dinner, nothing was really jumping out. I ended up picking the scallops and shrimp with garlic butter, vegetables and an upgrade to lobster mashed potatoes.


Let's start with the positive - I loved this appetizer. In fact, it was so good, that it made me excited for dinner. And to continue with the high notes, let me jump ahead to dessert. I passed on my own and instead opted to graze on Jamie's flourless chocolate torte, which was ridiculously good. So there you have it - if I would have come in for a glass of wine, this appetizer and this dessert, I would have left happy and reconsidered my previous comments. Actually, considering that was the highest dinner bill this group has had yet, part of me wishes that's exactly what we did! But that's not the case. I had dinner. We all had dinner.

From the second my plate was handed to me, I knew I wasn't going to like it. The shrimp appeared to have sat under the lamp one too many hours. And as for the overall presentation, it looked like someone walked through a buffet line at a wedding and just threw some stuff on a plate.

As for the taste, it wasn't much better. The scallops were so overly salted I left all but one bite on the plate. As for the garlic butter, there was no garlic, just butter - lots and lots of butter. And even more was hiding in the lobster mashed potatoes. Even the vegetables were still slightly raw.

Unfortunately, there was nothing good about this dish and left me wondering once again, what is it exactly that people like about this place so much (my sister agreed, who had the same dish, and Jamie's steak wasn't much better). In general, I think their food is over priced. But with that being said, I don't mind paying a higher price for something when I know I'm getting wonderful and knowledgeable service, the food is knock-your-socks-off good and the atmosphere is enjoyable. I just don't get that from Blue Point, and they have had plenty of opportunities to win me over through the years. So as much as I love my family, I think I'll have to pass the next time the group heads to Blue Point. I'd rather spend my money elsewhere.

But food aside, the evening itself at the restaurant was very memorable. In fact, the whole night was great. It was a 40th birthday that I know my brother would like to think he'll always remember, but unfortunately, he already can't recall half of the evening.

l'albatros (plus cooking demos)

To celebrate my birthday last weekend (if you've never met me, it was my 29th), Jamie took me to dinner at L'Albatros. He knows me so well - all I wanted was good wine and cheese to accompany it and he picked the perfect spot.

This was our third visit to the restaurant. On prior visits, we sat in the same room, the one that's to the right of the bar. This time we sat to the left of the bar in the cozy brick room with a fireplace and views of the patio.

We started off with a wonderful bottle of the Normon petite syrah, of which I think I enjoyed the majority. I passed on the cauliflower soup for fear of making the same mistake on previous visits (filling up on soup and not being able to fully enjoy anything else) and instead opted for the beat salad. I peaked at nearby diners' tables and they all seemed to be oohing and ahhing over the soup. Chef Bruell's creativity really shines, in my opinion, with soups. None the less I opted to pass on what I know would have been wonderfully tasty for something that was just okay (the beet salad actually only had a hint of beets). Regardless, it's not the salads that draw one into L'Albtros or keep bringing us back.

For dinner, I ordered the braised leg of lamb over pasta risotto and rosemary jus while Jamie once again chose the Saturday night special: beef bourguignon with pearl onions, mushrooms and burgandy reduction. Our server shared with us that this continues to be one of the most popular items and they sell out each Saturday by 8 p.m.

Wow. There really isn't a better way to describe our meals. Before we even took a bite, we knew we were in for a treat based on aromas alone. When you can smell your dish approaching, you know it's going to impress you. Jamie's dish was even better than we remembered from our first visit. And the lamb - that just might be the best lamb I've had out in a long time.

And to top it all off - and what made Jamie bring me here in the first place - five glorious cheeses handpicked from Brandon Chrostowski, manager/fromager. Honestly, I would love to share exactly what I had, but I was feeling too good from the wine to bother writing anything down, and the more and more I turn 29, the less and less I can remember. But it doesn't matter - just tell Brandon what you like and he'll happily set you up on a wonderful journey that will delight your palate.

It was a perfect evening and a delicious way to end an already good day that started off at the farmer's market at Shaker Square (purchases at Ohio Honey and Tea Hill Farms) and breakfast at Vine & Bean (more on that later).

___________________________________________________________________
Speaking of Zack Bruell, if you're a fan, you might be interested to know he's offering his version of cooking classes: Take 45 with Zack at Table 45.

The interactive cooking demonstrations and tastings will feature Bruell preparing his signature eclectic fare, providing techniques, tips and insight in Table 45’s state-of-the art open kitchen. Sessions will feature a different theme every month; the first is Tandoori oven cooking.

Take 45 will take place every other Tuesday at 6 p.m., beginning June 23, and accommodates up to eight participants. The demonstrations cost $55 per person, including chef-prepared cuisine. Optional wine pairings are available for $25 per person. Reservations are required. Call 216-707-4045.

food and wine

A few things caught my eye in this month's Food & Wine. Up first - a small feature that highlights a variety of chef's kitchen essentials, including Michael Symon.

The issue overall focused on the best new chefs and some of their favorite recipes. Included in the lineup is Nate Appleman with a16 and SPQR, both in San Francisco. I recently ate at SPQR and was truly wowed with every bite of my meal. Very happy to see this talented - and Ohio native - chef included. For his recipe, he shared pinsimonio with tonnato sauce. In last month's issue, he had a recipe for smoky glazed asparagus. I made this the other week and was pleasantly surprised, especially since it calls for mayo - something I typically don't care for and avoid. I'll definitely make it again, but perhaps cut back on some of the salt.

One other recipe in the issue that caught my eye was a watermelon salad with feta and mint. I haven't tried this yet but am eager to. Mostly because it sounds like a simple salad I had at the Beach House in Kauai, though that one used Gorgonzola.

umami

I don't live in Chagrin Falls, but given the amount of time we spend there, I might as well. Every Sunday we stop at Yours Truly for breakfast then walk across the street for coffee. And now that the farmer's market is once again open for business, that to is again part of our weekend ritual. And while we continue to frequent Yours Truly, I wouldn't say I'm by any means impressed with them. In fact, as I've said before on several occasions, given how much we enjoy the falls and all this Norman Rockwell-esque town has going for it, one of its major shortcomings is lack of good food (and not for lack of choices). That is, until a tiny Asian restaurant quietly opened shop.

We first went to Umami on behalf of Metromix back in April and have returned several times since then on our own. It's a very un-Chagrin Falls like restaurant - exactly what this little town needs and the last thing you'd expect to find here.

Here's part of my review (you can read the full story here):
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Chagrin Falls is known for many things. Its beautiful, tourist-attracting falls, quaint, century-old homes and a downtown that would make Norman Rockwell open shop. Unfortunately, the one thing that’s been missing from this charming town is food—really good food. Sure, there are plenty of restaurants to choose from, especially casual, family-friendly options, but unfortunately, many are missing that wow factor. Until now. Enter Umami. A very unChagrin Falls-like restaurant in the heart of the village that’s turning heads and drawing in diners that have been craving such a restaurant.

Food: Umami, which means delicious in Japanese and is also known as the fifth taste, serves up Asian dishes hoping to do just that—entice your taste buds. The man trying to wow your palate is chef Michael Longo, whose philosophy in the kitchen and passion for all things local is well-represented in the menu and throughout the restaurant.

"When cooking, I keep it simple," explains Longo, who once worked with Michael Symon at the old Piccolo Mondo and also owns ML in Bainbridge. He emphasizes the importance of letting the ingredients speak for themselves, to cook within the season, keep it as sustainable and local as possible all while incorporating his classical training into each dish. A training, he believes, that allows him to build a foundation and enable him to explore and create whatever he wants with food.

Examples of his training and philosophy are layered within each dish of the one-page menu, which features a few sashimi options, cooked hot and cold small plates and 10 larger plates, plus a handful of daily specials. Making up those plates are as many local products as Longo can get his hands on.

“Farm to table, seed to mouth,” he explains. “A chef is the connection between the farmer and the consumer.” Longo adds that he can't wait for the local Chagrin Falls markets to open, which is part of North Union Farmer’s Market. He is also very involved with localcrop.com, an endeavor created by chef Steve Schimoler of Crop Bistro, and sources a lot of the fish for the restaurant from the Honolulu fish company, which is 100 percent sustainable.

Since opening earlier this year, popular big plates include sake and ginger-glazed pork tenderloin, red curry duck and firecracker prawns, plus tom yum gai and miso with crab soups, sesame noodles with tofu, and five-spice crusted ahi tuna.

On our visit, we sampled a dish within each section. We started with the togarashi-crusted, plancha-seared white tuna with shoyu, tobiko and wasabi, followed by the lobster spring rolls with a sweet chile dipping sauce, spicy Korean BBQ ribs with kimchee and black pepper shrimp with sun-dried papaya, basil, lemongrass, sweet chile and nam pla. Our larger plate, which was big enough to share, was an order of the pad Thai with chicken.

The white tuna was absolutely perfect and incredibly tasty in every way—a must-try item for sure. The shrimp was slightly spicy, sweet and boasted wonderful and unexpected flavor. The ribs were sticky, meaty and spicy. The lobster rolls were incredibly fresh, light and albeit healthy—a nice contrast to the ribs. The surprise dish was the pad Thai. While this popular dish is quite common at many Cleveland-area restaurants, there was nothing common about Umami’s version. This version, with large chunks of tender chicken, nam pla (fish sauce), cilantro, sprouts, tamarind and egg, is unlike any other found within the city, that tend to be on the sweeter side.

Décor: With the first step inside Umami, one thing is for certain: this restaurant does not fit the makeup of Chagrin Falls. This is a good thing. The incredibly tiny restaurant (we counted 10 tables) borders sexy.

With Umami, Longo centered the design around the concept of mixing something old with something new. For example, the brick wall, which dons Warhol pop art and runs one whole side of the restaurant, was uncovered during demolition and became the focal point for something old. The chef’s fascination with lights is evident with the 1920 Edison bulbs that are the centerpiece of the restaurant. The counterpoint to the Edison bulbs, he describes, are the very modern LED candles on the tables.

The chef feels the design of the space correlates to his food in the same way. “I take classics and put a modern spin on them,” he shares. “Restaurant spaces need to have an edge, they need to be somewhat sexy. The food that comes out of the kitchen must have that same edge to it.”

apparently not everyone is a michael symon fan

I still don't get it. Lolita quickly won her over - twice. And for nine months straight, she craved the beef cheek pierogies and super thin and perfectly salted fries. The laugh alone over the TV has made her smile and throw her arms all around in excitement. But something changed. Of all the places and all the chefs, leave it to my daughter to be unimpressed with a James Beard win and Iron Chef title.

After months of cancelling, Natalie and I headed to East 4th on Friday to meet my friend for lunch. Now while we take Nat everywhere, I would pass on Lola during dinner service with a little one. But for lunch, I figured we'd be safe. Actually, for the most part we were. That is until the food came where Natalie seemingly was unimpressed with the selection and presentation.

The restaurant was packed. In fact, all of East 4th was. Since I no longer work downtown, I don't get down there often during the day. It was nice to see so many people out and about everywhere. Inside, we were seated way in the back but still surrounded by enough people (many of whom I'm sure were having a working lunch) that I knew weren't happy to see a baby carrier headed their way. None the less, the servers were all great and accommodating and kept coming back to take a peek inside.

I ordered the soup and salad combo: creamy artichoke soup with hazelnuts and I believe crumbled pancetta and chickpea salad. I managed to get a few bites in and then Miss Natalie decided she had enough of this so-called Cleveland favorite and was ready to go. At first I tried to console her, which bought me a few more bites, but then she became more persistent with her dislike. While other diners didn't really seem to notice (or were just being super polite), I knew it was time for our second mass exodus from a restaurant (Umami wins for her other least favorite restaurant). I apologized to my lunch date, threw her my card, asked the server if I could get this wrapped and told my friend I'd meet her upfront.

And within 5 seconds, that's exactly where we were, in the safety of the hostess stand. And wouldn't you know it, the crying dissatisfied diner was suddenly happy, even cooing at the hostess and flirting with a server. Figures.

Oh well. She is only six months after all. I suppose Michael has plenty of time to win her over. In the meantime, her mom is a big fan. Even after we got home and a good hour after I placed my order, the soup and salad were wonderful. I can't say that I've had artichoke soup before but now I can't wait to have it again. Creamy and savory and truly wonderful. And the salad - so simple yet I was almost more impressed with that. There couldn't have been but a few ingredients to the dressing and if anyone knows what they are - please share. I absolutely love chicpeas and would really like to recreate this salad at home. Until then, I'll have to go back, sans Natalie, and try the full version of this salad with hanger steak.

Her loss.

table 45

When Table 45 first opened, I had every intention of dining there. During an interview for the blog, I spoke to chef Zack Bruell about his then soon-to-open restaurant inside the InterContinental Hotel. He spoke with such enthusiasm for the space, menu and plans for future expansion into other cities. But we never made it in. We tried to go for lunch one day last summer after a morning of appointments at the Clinic, but there was a large event and we opted not to wait.

Obviously, we go out to eat quite a bit. I was thinking about why we never made it to Table 45 previously and I think it comes down to its location. Being inside a hotel, it’s somewhat hidden from the outside world and therefore never top-of-mind. On the flip side, its proximity to the museums and orchestra is ideal, especially since there are only a handful of places I would recommend dining in that area before an event. For the most part, we like to go to places where we can walk around after, sit on a patio or sit back and enjoy the crowd and atmosphere. I suppose if I really think about it, being situated inside that hotel in particular is the reason why we’ve never gone until recently, when Bruell’s PR person invited us to have dinner, thus completing the tour de Bruell (if you’re a regular reader, then you know I’m a big fan of Parallax and L’Albatros).

Table 45, which is named after Bruell’s favorite table at Parallax, sits on the first floor of the hotel. And while there are a few negatives associated with its location, one big plus is complimentary valet parking (just be sure to have your server validate you ticket). Like Bruell’s food, I also appreciate his taste in décor and how he transformed L’Albatros and Parallax. Unfortunately, I can’t say the same for Table 45. The restaurant itself is big and super contemporary with lots of blond wood. It’s clean and simple, just not my taste. It reminded me of a giant, cold, sterile conference room. Perhaps that’s because it’s in a hotel and surrounded by the massive Clinic. Perhaps he didn’t have much of a say in the design and the restaurant had to fit within certain confines. I’m not sure. But we both definitely preferred the atmosphere of his other restaurants over this one. With that being said, there were a couple elements we both enjoyed, specifically the flatware and bread and appetizer plates as well as a few booths that are somewhat hidden – plus table 45 itself, which is a glass-enclosed table located inside the kitchen and provides guests with direct access to the chef (who cooks just for you). I haven’t seen anything like this in our area before; ideal if you have a special occasion.

Table 45’s menu is globally focused, with extra nods to Indian cuisine (a big plus for me). We started off with the homemade naan which featured four different spreads (the hummus and olive tapenade the clear winners). From our table we watched the one chef toss the dough into the 800 degree Tandoori oven and a minute later, carefully pull out some of the best naan we’ve ever sampled. After dinner, we got an even closer look into the oven and all that goes into naan.

For appetizers, I had the tuna carpaccio with cucumbers, tomato, Feta and mint oil; Jamie went with the black bean soup topped with generous amounts of goat cheese. For salads, I tried the Belgian endive with shaved prosciutto and Parmesan, citrus slices and olive oil while Jamie had the wedge with Maytag bleu, eggs, red onion and caramelized lardoons. For our dinner, I chose a new item: the poached halibut infused with olive oil and herbs served atop lentils, saffron aioli, roasted garlic and smoked paprika broth. Jamie ordered the fennel-crusted short ribs with red peppers, potatoes and roasted fennel.

The tuna was outstanding, both in taste and presentation. Fresh, flavorful and incredibly satisfying. I loved the mint oil and cucumbers paired with the tuna. Jamie was also equally impressed with his soup, and so was I after the few tastes I had. I loved the texture of this soup and the creamy goat cheese. The salads were just ok – nothing memorable here. In fact, my salad was missing the one ingredient I was most excited about – the prosciutto.

As for the dinners, it’s been two weeks since we dined there and are still telling friends just how good both dishes were. My halibut was absolutely wonderful. I savored each bite and was truly impressed with this dish, same for the short ribs. While the ribs didn’t have as much fennel taste as I would have hoped for, they were tender, cooked perfectly and left Jamie speechless during most of the meal. Both dishes were executed beautifully and left us smiling the whole ride home.

Zack Bruell continues to impress us with is culinary know-how and creativity in the kitchen. I am a bona-fide fan. We truly have so much talent in this city and while some of my favorite chefs are no longer technically cooking on a daily basis, they are educating, training and passing on their points of view to the next generation, like sous chef Tom Shrenk who was in the kitchen the night we were there.

So while I may not be wowed with the space itself, based on this visit, the food is truly wonderful and a good choice if you’re in the area. Again, aside from L’Albatros and Michaelangelo’s, there isn’t much else I’d recommend if you have plans within the vicinity.

slow food event at umami

I'm not part of Slow Food, though I'm a fan of the group and have several friends that are involved. I keep telling myself I need to join because I often hear of the really great events after the fact (Momocho had one last month that was kid-friendly!). But not this time. My friend Heidi Robb, who is helping coordinate this dinner, shared with me the details of this month's event at Umami, the super tiny Asian restaurant in Chagrin Falls (look for a full review shortly - I've been three times now and each time am more impressed).

Seats are limited (did I mention this place is small?) so if interested, call soon. The cost is $75 per person, but that includes tax and gratuity. Here are the details:

Sustainable Seafood and Wine Dinner / Umami Asian Kitchen / June 22, 6:30p.m. to 9 p.m.

Chef Michael Longo has created a special menu for Slow Food that showcases sustainable seafood and seasonal spring flavors paired with wines and sakes.

Amuses Pink Champagne
Hawaiian Yellowfin tuna roll with pickled shiitakes, tobiko, wasabi aioli Murai Family, Nigori Genshu sake

Shoyu and sake glazed black cod with green tea soba noodles with bok choy and sweet chile, sea urchin butter, yuzu Belle Vallee, Pinot Gris, Oregon 2006

Roast peanut and wasabi crusted Alaskan Halibut with Chinese long beans, coconut -yellow curry sauce Girard, Sauvignon Blanc, Napa Valley 2007

Teriyaki glazed wild caught Alaskan Salmon with black rice, seared County Line mushrooms, dashi, edamame pesto Clos Pegasse, Chardonnay, Napa Valley 2006

Green tea ice cream

great lakes brewing company

There are places I just want to love by default. Places that are synonymous with Cleveland and breed local through and through. I want these places to thrive and become a successful part of our make-up. But no matter how much I want to like something, unfortunately that doesn't mean I will. Case in point, Great Lakes Brewing Company.

First, let's start off with what I do like: the beer, but that's a given. We all know the history here and that Great Lakes does brew some really great and nationally recognized beer. And I am by no means a beer enthusiast, not even close. But I enjoy their offering and whenever I need to send a thank you of sorts to out-of-towners, it's usually a case of Great Lakes (Gina Batali at Salume in Seattle said her whole family really enjoyed the beer we sent and are now fans).

I also like the building itself, the buidling's history and the fairly new patio. It's a smart addition on their part and well-done. I'd happily go back and sit on the patio for drinks, either before a game or just because. You can tell they put a lot of thought, time and money into this and I'm sure it is paying off. And I like that it's eco-friendly. If only that same effort was evident throughout all aspects of the restaurant, primarily the menu, which leads me to what I don't like: the food.

We found ourselves at Great Lakes on Monday with our good friends before the Tribe game by way of Flying Fig (forgot this place was closed on Mondays). Jamie and I got there a bit early and since we were starved, we started off with the cheese and meat board and an order of hot wings. I didn't try the wings, mostly because after a few bites Jamie, a self-proclaimed wing aficionado, declared they were some of the worst he's sampled. As for the cheese/meat sampler, I can't say it was much better. The sopressata and cured sausage was incredibly tough and just tasted old and weathered. The cheese was ok, particularly the blue.

For dinner, we both had the tomato bisque and I had the spinach salad with shrimp and balsamic; Jamie had the same but with steak. Again, nothing positive to say here about two dishes that in theory, should be incredibly simple to execute and tasty based on this type of establishment. The rather small shrimp were over cooked and over salted and the steak was tough. Even the dressing was bitter. By the way, I wanted the chef's salad but our server quickly told me to order something else. She honestly shared with us (which I always appreciate) that it's simply not good and in fact, would be coming off the menu the very next day. As for the soup, I will say that wasn't bad and was easily the best dish of the night.

I will continue to support this place because of what it is, but primarily through beer purchases at Heinen's. If we're in the area and it makes sense, I'll stop back in - but not for the food. For that, I'll head over to one of several other places in the area where I know I'll leave happy and satisfied. Cleveland connection or not, at the core you still have to offer a good product because people are paying good money for it.

On a side note, I can't believe how many Yankee fans were at the game. At times it felt like I was at an away game!

made in the 216

One of my favorite events held by my favorite store owner is back and taking over the neighborhood. It's the increasingly popular Made in the 216 event at Room Service which highlights the many talented designers that choose to stay in Cleveland and build their businesses here.

The show features a wide variety of creations including menswear, jewelry, T-shirts, stationary, photography, screenprints, household goods, furniture and music. The Cleveland-based creators represent all levels of entrepreneurship, from the craft circuit, to etsy shops, to international sales.

The event, which will be held June 26 - 27, is truly growing and can no longer stay confined to Danielle's cozy 600 square-foot shop. This year, Danielle is utilizing several empty storefronts near her store and will set up mini shops, in addition to her main storefront. There will also be 10 bands playing at different locations.

If you haven't been to Room Service, or explored the Gordon Square Arts District within the Detroit Shoreway neighborhood itself, this is a perfect opportunity to do it. Room Service, as well as neighboring DuoHome, are two wonderful stores that we are lucky to have - and I'm not saying that because Danielle is a friend of mine but because I just love everything she carries and her style (Natalie is the envy of all her friends with her super cute bibs and onesies thanks to the previous 216 event). We plan on going again this year and taking Natalie, then heading over to Luxe for another favorite of mine (Luxe opens at 4 p.m. on Saturdays). Shopping then a late lunch/early dinner, what a perfect Saturday!

q & a with heidi robb

In my previous post I mention all the new friendships I've made because of the blog. Included in that group would be Heidi Robb - a true foodie, talented cook, yoga and music lover and all around genuinely wonderful person that I've really enjoyed getting to know. And on top of that she has a pretty interesting gig testing recipes for chefs and restaurants, including Michael Symon for his upcoming cookbook. This Q&A is a great read - informative and entertaining (she even shares some restaurant scoop!).

1. Top 5 spices everyone should have in their pantry? Fine and flaked sea salt, vanilla bean, red chili, black peppercorns, cinnamon - stick and ground.

2. What is your favorite spice or herb to cook with and why? Although salt is a mineral and not a spice, cooking would be nothing without it - both in sweet and savory preparations. Salt lifts flavor – a good steak requires nothing but salt, add a cut ripe tomato, a slice of juicy mango and sweet butter. A slab of dark chocolate spread with almond butter and sprinkled with sea salt frequently serves as my breakfast on the run. I crave the salty-sweet treats from Thailand. Try a pinch of sea salt in your sweet chai tea – better, yes?

3. Favorite kitchen tool? A well-sharpened chefs knife can do it all on many days.

4. What do you love about Cleveland and what drives you nuts. There’s a pervasive sense of community in Cleveland that can be more difficult to find elsewhere. Generally speaking, Clevelanders are largely a friendly and helpful bunch. It’s also pretty easy to get anywhere else from here.

February. I managed to avoid all but five days of it this year and that was a beautiful thing.

5. Favorite restaurant? I can’t possibly single out one as my favorite. I’m happy to say there are many I frequent for different reasons and I’m content to share the love.

6. What restaurant do you miss? Higbee’s Sliver Grille, for sentimental reasons. I would have brought my kids there when they were younger. I remember having lunch there with my mom and nana. The kids lunch would come served in a little cardboard oven with a precious little lidded chicken dish of creamed chicken. It was kind of fancy and special and we dressed up and rode the rapid. Actually, as I write this down, I don’t think my son Julian would have been fired up about the Silver Grille after all – he is more of the old Kon-Tiki ilk- but Sasha would totally go for it.

7. Favorite dish to make? Roast chicken – I must roast one a week and it’s a family favorite. Pre-salt a good free-range bird overnight. The next day pull out that glob of fat from the inside, chop it fine with some salt and work it under the breast skin- sustainable basting. A halved head of garlic, quartered lemon, fresh thyme, fresh parsley fill the cavity. More salt on the outside and into a cozy little pan it goes until done in a hot 450 oven. Let rest and serve with pan juices. Save the carcass for stock making.

8. Easiest item to make for a large gathering? For a buffet I’d suggest a big platter of Asian style sesame-miso noodles topped with crunchy julienne snowpeas, cucumbers, scallions. Have available one or more DIY additions: grilled duck breast or shrimp, Chinese BBQ pork, slices of seared rare beef or albacore tuna, or baked tofu, for example. Not only is this preparation both visually striking and delicious, but most of the work and prep can be done the day before.

9. Where do you grocery shop? You name it, I’m there: Heinen’s, Mustard Seed, Whole Foods, Miles Market, Asian markets, farmer’s markets, West Side Market, Latin markets, online….

10. Where does your passion from cooking come from and how did you get into this business? I can’t recall a time I was ever disinterested in cooking. Both my mother and her mom, my Nana, were fantastic home cooks in their own right. Nana was a supreme baker in the old eastern European style, and her cooking reflected the same. My mother was more a contemporary cook with a slant towards fresh and wholesome. I helped in the kitchen whenever I could, shelling peas, beating eggs with a rotary beater, breading cutlets. It was not unusual to find me parked in front of the oven seated in a chair while studiously observing our dinner cook. I know, I’m a bit weird like that.

I’ve worked in the food and restaurant business in some capacity since I was fifteen. I’ve tried to escape and work in other venues, but the force kept pulling me back to the food. Along the way I was fortunate to establish friendships and connections that ultimately paved the way to various opportunities.

11. Biggest lesson(s) learned in the kitchen? Salt judiciously. Practice restraint in execution. And, no matter how short you are on space, never ever ever store plastic cutting boards in the oven.

12. How does your love and regular practice of yoga inspire your dishes? My practice affects less the way I cook and more the way I eat as I’ve generally lived a whole and healthy style of cooking. Yoga does force me to slow down, take notice and be mindful of which foods make my body feel good and which don’t, what causes energy to lag and peak, to observe when I’m sated, what my cravings are - too little, too much - balance – it really all comes down to balance.

13. What projects are you currently working on now? My super-talented beautiful friend and catering partner, Karen Gorman, is opening a new wine bar and carryout venture in Moreland Hills, The Nine of Cups and Nine of Cups Market. I’m consulting on recipe and menu development. There. I just spilled nine cups of beans. I’m absolutely thrilled for Karen – exciting times!

I’m also developing a slew of cooking classes with a new local farmer, Kelli Hanley of Hanley’s Homegrown, to be held out at her place. We are hoping to get started this summer.

14. You're having a dinner party, top 5 songs on your playlist? So important! However, experience as a caterer has taught me the value of the delegation of duties. Knowing I would niggle far too long over a 5-song playlist, when my time is much better spent in the kitchen, I passed along music detail to friend Edward Angel Sotelo – bassist for the Jack Fords, Cobra Verde and freelance writer. He is passionate about food and has incredible musical taste. I asked Edward to give me a little something to go with beer, wine, tequila and salmorejo…this party is already sounding like a celebration.

You can hear the playlist here.

15. Describe your job in culinary media and the role you played in Michael Symon's upcoming cookbook. A definition of media: “transmissions that are disseminated widely to the public”. My projects reside in the niche of culinary arts – ones destined for public consumption. Work can bring me recipe testing for cookbooks or restaurants, product development for retail, food styling, food-related writing, restaurant consulting. It’s safe to say that I always have something cooking.

I tested the recipes for Symon Says: Live to Cook. Testing, at times, meant following Michael around while cooking – having him stop, measure and weigh as he went, then writing a recipe from my notes and then reproducing it at home again with success. More often, I would receive recipes from co-author Michael Ruhlman, recipes from the restaurants or family that needed to be accurately reproduced – quantities, ingredients and processes modified and rewritten as required. It’s so important to ensure a great recipe result out of an average home kitchen - which I have – quite small devoid of high-end large appliances. If these recipes can work beautifully out of my home, they will work for you. The experience was a wonderful collaboration and the book truly is fantastic.

16. What local farmers do you support most often and why? I am crazy for Tea Hills Poultry, their chickens taste like chicken. I also shop Ohio Honey for the loveliest of local honeys.
17. If you could be any chef for a day, who would it be? Less chef and more master craftsman, Domenico DeMarco, the 70-something owner of Di Fara Pizza in Brooklyn is the choice for me. He’s been at his craft for close to 50 years – turning out these unbelievably delicious pies, one at a (painstakingly-slow) time, out of deck ovens that you might swear were coal fired. Lately I’ve been making a lot of pizza and I want his secrets. The only way to really know would to BE him as it’s been his hands, his taste, his dance - it’s all there in his body’s memory. I could watch Mr. DeMarco create pizza for hours.

18. You have two plane tickets to anywhere in the world. Where are you going and who has the other ticket? As much as I MUST return to Southeast Asia to eat all of it proper, I’m heading back to Spain to thoroughly explore each one of the culinary regions. Karen gets the other ticket – we travel well together and our meals are enjoyed with wonder, thoughtful conversation, good wine and inspiration that translates to our work. Oh, the people, the culture, music, mountains, ocean, sea, late night dining, merrymaking, and land of Javier Bardem – please, when can we start packing?

19. What's your favorite meal from your childhood and last meal on Earth? My mom always made a special birthday meal: steamed artichokes with mustard vinaigrette served on artichoke plates, coquilles St. Jacques baked in half-shells, chilled lemon soufflé with whipped cream and candied violets. I remain devoted to lemon soufflé in lieu of birthday cake to this day.

Last meal: A cup of New England lobster stew of the simplest kind - fresh lobster, butter and cream, a bucket of steamed soft-shell clams and broth, just-picked sweet summer corn, a fresh herb salad, beautiful runny raw-milk cheeses with one perfect peach and cherries. Great champagne, champagne, champagne, and a big after-dinner aged sipping tequila. Won’t need to worry about a hangover, right?

20. What advice would you give to someone planning an event? Hire someone you trust and let the caterer do their job. Please make sure the stove and ovens are in fine working order, the counter tops are clear and there is space in the refrigerator. Have a glass of wine, relax and enjoy your event.

15 minutes, er seconds, via fox 8 this morning

Thanks to Jacquie, whom I've known for awhile now but finally met today, I was included in a quick segment for today's That's Life with Robin Swoboda on women and social media -- or so we thought. Turns out the segment was more about women and there potential social media addiction and how it can ruin families, and we were portrayed as two possible victims. Maybe that angle makes for better TV, I don't know. But what I do know is that I think we handled the surprise twist rather well. And while I'm sure like anything in life people can become addicted, to me personally, social media has enriched my life. And I believe Jacquie would say the same thing.

The segment was quick and for the most part, rather painless. Robin was really quite friendly and meant no harm. As for the doctor, I felt she was trying to make something an issue, perhaps for business and awareness or maybe because she truly believes this is a problem. Either way, I found it pretty funny when she confessed her love for Facebook during the break.

Social media is about connections and sharing - it's not a new phenomenon rather what people have done for centuries. What has changed is the technology to do this which ultimately makes this very old ritual much easier and quicker. I'm sure if you were to look back through history, people were accused of talking on the phone too much (land and mobile), or writing too many letters and spending too much time reading the paper. It's always something. I'm convinced sometimes people look for problems and as I rewatched this morning segment (the doctor went before us and discussed how easy it is for women/moms to become addicts and how to recognize the signs), it's clear to me that she was reaching and in some ways, not very familiar with social media as a whole.

In the few moments we did have, I tried to explain how social media has impacted my life, for the better. Unfortunately, and as expected, we didn't have much time so I couldn't really make all the counterpoints I wanted. If we did have more time, I would have explained all the ways in which social media, specifically blogging, has impacted me.

I started Cleveland Foodie a few years ago so I could truly understand social media and therefor help my clients. The one main ingredient to blogging is passion. If you're going to author a blog, it has to be something you're passionate about. For me that's easy - food and Cleveland, so a blog about the wonderful food in our city was a no brainer. And while I started the blog to improve my understanding and ultimately help my career, it has helped me in more ways than I could have imaged. The blog has afforded me the opportunity to explore a passion I've always had and a career path I once wanted to pursue. I've gotten to know our wonderful chefs and become part of the restaurant scene in town. I've learned so much more about our city and connected with/learned from people all over the country, both as it pertains to food and as I joined the greatest club on Earth -- motherhood. And my husband and I have met so many people and made many wonderful new friendships. The blog has also led to ongoing freelance work for Metromix and Cleveland Magazine. And as for my original goal of helping my career, it most definitely has and then some, in many positive ways. I can honestly say that I truly enjoy what I do for a living.

So if some want to call my blog an addiction, so be it. I choose to see it as a golden opportunity that has given me the chance to take a passion to the next level. Maybe FOX 8 would like to have us back on and discuss the positive attributes of social media? But I will concede and say this: I have been the proud owner of an iPhone for just 48 hours. And if the past two days are any indication of the future, then I might find myself on that doctor's couch because I am well on my way to becoming addicted to that glorious little contraption.

And for the record, what my daughter sees is two parents that absolutely adore her and enjoy every possible minute enjoying life as a family. And the fact that we're so aware of social media and actively keep up with the times can only benefit us for when she's a teenager.

On a side note, I learned two things from seeing myself on TV: I need a better foundation and I have more baby weight to lose than I thought!