Local Food Economy
Cuyahoga County residents needing food assistance now have some healthy alternatives thanks to a new program developed by the Cleveland-Cuyahoga County Food Policy Coalition.
Twenty farmers markets and two farm stands throughout the county are partaking in the “Double Value Produce Perks” initiative, which offers incentive dollars to customers utilizing the Ohio Direction Card. Produce Perks are tokens given to customers at participating farmers markets who use the card to purchase food. Customers swipe their cards at a central terminal, with the market providing tokens for the transaction in addition to Produce Perks that can be spent on fruits and vegetables. The incentive is a dollar-for-dollar match to every dollar spent (up to $10) using an Ohio Direction Card at the market.
The project addresses healthy food gaps in the region, says Erika Meschkat, program coordinator for community development at Ohio State University Extension-Cuyahoga County, one of the entities making up the local food policy coalition. In creating the program, the coalition has partnered with several Greater Cleveland philanthropies as well as Wholesome Wave, a national nonprofit focusing on food access in underserved communities.
"Some people don't feel comfortable using their Ohio Direction Card at a farmers market, or there's a perceived cost barrier," says Meschkat. "The program incentivizes them to have a good experience."
The impact of Produce Perks has grown since its inception in 2010. Last year, 16 farmers markets contributed to over $27,000 in Ohio Direction Card sales with over $18,000 in incentives redeemed to buy fresh fruits and vegetables.
"We want 2013 to be even bigger," Meschkat says.
SOURCE: Erika Meschkat
WRITER: Douglas J. Guth
Twenty farmers markets and two farm stands throughout the county are partaking in the “Double Value Produce Perks” initiative, which offers incentive dollars to customers utilizing the Ohio Direction Card. Produce Perks are tokens given to customers at participating farmers markets who use the card to purchase food. Customers swipe their cards at a central terminal, with the market providing tokens for the transaction in addition to Produce Perks that can be spent on fruits and vegetables. The incentive is a dollar-for-dollar match to every dollar spent (up to $10) using an Ohio Direction Card at the market.
The project addresses healthy food gaps in the region, says Erika Meschkat, program coordinator for community development at Ohio State University Extension-Cuyahoga County, one of the entities making up the local food policy coalition. In creating the program, the coalition has partnered with several Greater Cleveland philanthropies as well as Wholesome Wave, a national nonprofit focusing on food access in underserved communities.
"Some people don't feel comfortable using their Ohio Direction Card at a farmers market, or there's a perceived cost barrier," says Meschkat. "The program incentivizes them to have a good experience."
The impact of Produce Perks has grown since its inception in 2010. Last year, 16 farmers markets contributed to over $27,000 in Ohio Direction Card sales with over $18,000 in incentives redeemed to buy fresh fruits and vegetables.
"We want 2013 to be even bigger," Meschkat says.
SOURCE: Erika Meschkat
WRITER: Douglas J. Guth
With downtown Cleveland's office vacancy rate three percent lower than it was two years ago and vacancy rates hovering around four percent for apartments, new retailers are leasing empty storefronts in the area. Eleven new retailers will open this year, bringing fresh concepts to the local scene.
New offerings include Cleveland Chop in the former Cleveland Chophouse location on St. Clair, Mirch Masada, Red the Steakhouse, four new shops in the Fifth Street Arcades, Walk in the Park Cafe, Table 9 Martini Lounge and Market Creations Cafe.
Michael Deemer, Vice President of Business Development and Legal Services for Downtown Cleveland Alliance (DCA), cites Walk in the Park and Table 9 as two examples of downtown's resurgence. "We're seeing the area around Perk Park in the NineTwelve District attract new investment in long-dormant retail spaces formerly occupied by One Walnut and the Atlanta Bread Company," he says.
Although Red the Steakhouse isn't slated to open until late summer or early fall, Walk in the Park and Table 9 could open within the next month, Deemer says.
It's a sign of the market's health that empty spaces are being filled. "Cleveland Chop is being reopened by the original owner of Rock Bottom Brewery," he says. "It really does speak volumes that as places like Cleveland Chophouse and Bricco close and are in need of freshening the concept, they're reopening right away."
"There was a lot of concern initially when Cleveland Chophouse closed, but we knew... that there were literally dozens of inquiries as soon as the news hit."
Although office vacancy increased slightly in Q1 2013, Deemer says this is because of Eaton's departure. "We've had 25 new businesses move into downtown committing over 4,000 new jobs in the last two years," he says. "Retailers are responding exactly how we would expect them to, following where the people are."
Source: Michael Deemer
Writer: Lee Chilcote
New offerings include Cleveland Chop in the former Cleveland Chophouse location on St. Clair, Mirch Masada, Red the Steakhouse, four new shops in the Fifth Street Arcades, Walk in the Park Cafe, Table 9 Martini Lounge and Market Creations Cafe.
Michael Deemer, Vice President of Business Development and Legal Services for Downtown Cleveland Alliance (DCA), cites Walk in the Park and Table 9 as two examples of downtown's resurgence. "We're seeing the area around Perk Park in the NineTwelve District attract new investment in long-dormant retail spaces formerly occupied by One Walnut and the Atlanta Bread Company," he says.
Although Red the Steakhouse isn't slated to open until late summer or early fall, Walk in the Park and Table 9 could open within the next month, Deemer says.
It's a sign of the market's health that empty spaces are being filled. "Cleveland Chop is being reopened by the original owner of Rock Bottom Brewery," he says. "It really does speak volumes that as places like Cleveland Chophouse and Bricco close and are in need of freshening the concept, they're reopening right away."
"There was a lot of concern initially when Cleveland Chophouse closed, but we knew... that there were literally dozens of inquiries as soon as the news hit."
Although office vacancy increased slightly in Q1 2013, Deemer says this is because of Eaton's departure. "We've had 25 new businesses move into downtown committing over 4,000 new jobs in the last two years," he says. "Retailers are responding exactly how we would expect them to, following where the people are."
Source: Michael Deemer
Writer: Lee Chilcote
cle museum of art included in item on upscale museum dining trend
In an Indystar piece titled “Fine art, fresh fare: Museum restaurants revamp menus to meet diners’ expectations,” Jolene Ketzenberger explores how museums are transforming dank snack bars into upscale dining experiences.
Museums across the country are revamping their food offerings, including Cleveland’s Museum of Art, where chef-partner Douglas Katz designs special menus around featured exhibits at the newly unveiled Provenance restaurant.
“It takes a lot of energy to put these menus together,” says Katz in the piece, who is also chef-owner of Cleveland’s Fire Food and Drink. “But it’s bringing people to the restaurant and giving people a reason to come back again and again.”
Check out the full piece here.
Museums across the country are revamping their food offerings, including Cleveland’s Museum of Art, where chef-partner Douglas Katz designs special menus around featured exhibits at the newly unveiled Provenance restaurant.
“It takes a lot of energy to put these menus together,” says Katz in the piece, who is also chef-owner of Cleveland’s Fire Food and Drink. “But it’s bringing people to the restaurant and giving people a reason to come back again and again.”
Check out the full piece here.
wine mag highlights trio of local gems
In a Wine Enthusiast Magazine story titled “Hot in Cleveland: Three Wine Bars to Visit in Cleveland,” the editors point out that Cleveland is attracting the likes of young artists, artisans, and web entrepreneurs due to modestly priced real estate and an above-average food and beverage scene.
“And while the food and beer scenes have always been strong (C-town is home to Michael Symon's empire and the Great Lakes Brewing Co.), this recent trend is raising the culture quotient and energizing the wine scene. There is life beyond the Rock and Roll Hall Of Fame in Cleveland.”
Market Avenue Wine Bar, La Cave du Vin and Lola Bistro each provide a unique draw to the young and old alike, from high ceilings, parquet floors, and easy access to the West Side Market for Market Avenue Wine Bar to the genius of Michael Symon’s culinary team at Lola, Cleveland has plenty to keep folks returning for more.
Enjoy the full story here.
“And while the food and beer scenes have always been strong (C-town is home to Michael Symon's empire and the Great Lakes Brewing Co.), this recent trend is raising the culture quotient and energizing the wine scene. There is life beyond the Rock and Roll Hall Of Fame in Cleveland.”
Market Avenue Wine Bar, La Cave du Vin and Lola Bistro each provide a unique draw to the young and old alike, from high ceilings, parquet floors, and easy access to the West Side Market for Market Avenue Wine Bar to the genius of Michael Symon’s culinary team at Lola, Cleveland has plenty to keep folks returning for more.
Enjoy the full story here.
In the age of digital everything, self-published periodicals are enjoying a bit of a revival. Geared towards those who prefer the tactile sensation of thumbing through an honest-to-goodness magazine, these indie pubs are filling voids left by declining mainstream print.
Barroco, a Colombian and Latin American restaurant with another location is in Lakewood, recently opened a small cafe on W. 6th Street to bring its signature Latin American street food to the Warehouse District.
The new eatery, which can seat about 40 inside and outside on its patio, offers the popular arepa -- thick corn tortillas that are split like English muffins and filled with a variety of meat and veggies -- as well as other favorites such as a Cuban sandwich, Colombian chicken and Barroco burger.
The joint truly will be jumping when the W. 6th Streetscape project wraps up later this summer, allowing Barroco's patio to flourish. Co-owner Juan David Vergara says the clientele includes downtown office workers, residents and late-night revelers.
"This is a faster version of our restaurant," he says. "We still specialize in arepas, but we're also throwing in a couple of new items such as a loaded baked potato."
Vergara is working on some new concepts, including collaborating with Bank Street Wine and Spirits next door to allow BYOB, adding a larger chef's menu for dinner, and displaying what he calls "Barroco TV" (viewers can watch their food being prepared). Barroco is open until 3 a.m. on Friday and Saturday nights.
"Latin American street food is pretty much drinking food, bar food," he says. "People go out and stop by the street carts early or late. That's our concept."
Barroco makes its own arepas by hand, a three-day process that Vergara says is "like the ancients" -- they use hominy corn, not corn flour. The restaurant has been getting attention for its food and just won Best Latin Restaurant in Scene.
"So far it's been phenomenal," he says. "We're getting office people for lunch, people who live around here for dinner, and drunk people after the clubs let out."
Source: Juan David Vergara
Writer: Lee Chilcote
The new eatery, which can seat about 40 inside and outside on its patio, offers the popular arepa -- thick corn tortillas that are split like English muffins and filled with a variety of meat and veggies -- as well as other favorites such as a Cuban sandwich, Colombian chicken and Barroco burger.
The joint truly will be jumping when the W. 6th Streetscape project wraps up later this summer, allowing Barroco's patio to flourish. Co-owner Juan David Vergara says the clientele includes downtown office workers, residents and late-night revelers.
"This is a faster version of our restaurant," he says. "We still specialize in arepas, but we're also throwing in a couple of new items such as a loaded baked potato."
Vergara is working on some new concepts, including collaborating with Bank Street Wine and Spirits next door to allow BYOB, adding a larger chef's menu for dinner, and displaying what he calls "Barroco TV" (viewers can watch their food being prepared). Barroco is open until 3 a.m. on Friday and Saturday nights.
"Latin American street food is pretty much drinking food, bar food," he says. "People go out and stop by the street carts early or late. That's our concept."
Barroco makes its own arepas by hand, a three-day process that Vergara says is "like the ancients" -- they use hominy corn, not corn flour. The restaurant has been getting attention for its food and just won Best Latin Restaurant in Scene.
"So far it's been phenomenal," he says. "We're getting office people for lunch, people who live around here for dinner, and drunk people after the clubs let out."
Source: Juan David Vergara
Writer: Lee Chilcote
At times it seems like everybody living in this town was born in this town. After all, who would choose to settle here unless they had deep family roots? We introduce four transplants who moved to Cleveland and never looked back. Not only have they made the most of it; they've made a life of it.
cle's hodgson to appear on next food network star
In a PR Newswire item posted in The Wall Street Journal titled “New Roster Of Hopefuls Vie For Culinary Stardom In Season Nine Of Primetime Competition Series Food Network Star,” the release announces the finalists for the upcoming season in addition to some background on the show.
Cleveland’s own Chris Hodgson of Hodge's Restaurant and food truck fame is among the finalists.
The finalists for season nine are: Nikki Dinki (New York); Andres Guillama (Waynesville, NC); Rodney Henry (Baltimore); Chris Hodgson (Cleveland); Connie "Lovely" Jackson (Los Angeles); Russell Jackson (San Francisco); Danushka Lysek (New York); Daniela Perez-Reyes (Haleiwa, Haw.); Viet Pham (Salt Lake City); Damaris Phillips (Louisville, Ky.); Stacey Poon-Kinney (San Diego) and Chad Rosenthal (Ambler, Penn.).
Hodgson is no stranger to Food Network stardom as he finished in second place in the second season of The Great Food Truck Race.
View the full release here.
Cleveland’s own Chris Hodgson of Hodge's Restaurant and food truck fame is among the finalists.
The finalists for season nine are: Nikki Dinki (New York); Andres Guillama (Waynesville, NC); Rodney Henry (Baltimore); Chris Hodgson (Cleveland); Connie "Lovely" Jackson (Los Angeles); Russell Jackson (San Francisco); Danushka Lysek (New York); Daniela Perez-Reyes (Haleiwa, Haw.); Viet Pham (Salt Lake City); Damaris Phillips (Louisville, Ky.); Stacey Poon-Kinney (San Diego) and Chad Rosenthal (Ambler, Penn.).
Hodgson is no stranger to Food Network stardom as he finished in second place in the second season of The Great Food Truck Race.
View the full release here.
melt included among best grilled cheese sandos
In honor of National Grilled Cheese Month, a Relish listicle rattles off “America’s 10 Best Grilled Cheese Sandwiches.” Cleveland’s Melt Bar and Grilled makes the list with multiple locations throughout the area.
“Boring thin-sliced white bread and American [cheese] are things of the past,” says Melt Bar and Grilled owner Matt Fish of his forwarding-thinking sandwich philosophy. “The more attitude and adventurous you can make the grilled cheese the better.”
Check out the full write-up here.
“Boring thin-sliced white bread and American [cheese] are things of the past,” says Melt Bar and Grilled owner Matt Fish of his forwarding-thinking sandwich philosophy. “The more attitude and adventurous you can make the grilled cheese the better.”
Check out the full write-up here.
The journey that led Adrian and Cosmin Bota to open an organic, self-serve frozen yogurt shop on Coventry was a long, winding one that included illegally trekking across the Romanian border with their family to escape their tumultuous homeland.
The Bota brothers, who recall traveling miles at a time at night with their parents and three siblings, were just kids then. Eventually, the family made its way to the U.S. and was granted asylum. The family moved to Parma, where the boys grew up.
After stints living in New York and Florida, Adrian (who works for Cleveland Clinic Innovations) and Cosmin (a real estate entrepreneur) decided to pursue their dream of opening a small business. After studying the market, they landed on an organic, self-serve "fro-yo" concept and targeted the Coventry neighborhood. Piccadilly Artisan Yogurt, located at 1767 Coventry Road, is the result.
The shop, which sells yogurt and assorted toppings for $0.57 per ounce (yielding a healthy portion for a few bucks), is well-lit with big storefront windows, colorful tables, high ceilings and furniture built of reclaimed wood and other materials.
The fro-yo is touted as "full of healthy probiotics, vitamin D, calcium, protein and yummy goodness" while free of "high fructose corn syrup, hormones, artificial flavors, colors and preservatives." Toppings include fresh fruit sourced from the West Side Market. It's tasty stuff -- this writer can vouch for that.
"We wanted to couple health-conscious, quality-conscious food with a walkable, urban location," says Adrian Bota. "Places like Menchie's tend to go in malls. We went away from the franchise model from the beginning. We wanted it to be local."
Although the Botas have not yet been able to obtain local dairy, they're working on that. Meanwhile, many other products are sourced locally.
Coventry denizens will hardly recognize the former Grog Shop space, which has been vacant for 10 years. Landlord Michael Montlack apparently has been waiting for just the right tenant. He seems to have found it. The design-savvy duo transformed the club's front door into a table, keeping the sticker-laden graffiti on its underside.
The Botas are working with Cleveland Institute of Art students to program local artwork on the walls and hold regular openings. They envision the space as a community hub. Next up, they're dreaming of expanding to Ohio City.
Source: Adrian and Cosmin Bota
Writer: Lee Chilcote
The Bota brothers, who recall traveling miles at a time at night with their parents and three siblings, were just kids then. Eventually, the family made its way to the U.S. and was granted asylum. The family moved to Parma, where the boys grew up.
After stints living in New York and Florida, Adrian (who works for Cleveland Clinic Innovations) and Cosmin (a real estate entrepreneur) decided to pursue their dream of opening a small business. After studying the market, they landed on an organic, self-serve "fro-yo" concept and targeted the Coventry neighborhood. Piccadilly Artisan Yogurt, located at 1767 Coventry Road, is the result.
The shop, which sells yogurt and assorted toppings for $0.57 per ounce (yielding a healthy portion for a few bucks), is well-lit with big storefront windows, colorful tables, high ceilings and furniture built of reclaimed wood and other materials.
The fro-yo is touted as "full of healthy probiotics, vitamin D, calcium, protein and yummy goodness" while free of "high fructose corn syrup, hormones, artificial flavors, colors and preservatives." Toppings include fresh fruit sourced from the West Side Market. It's tasty stuff -- this writer can vouch for that.
"We wanted to couple health-conscious, quality-conscious food with a walkable, urban location," says Adrian Bota. "Places like Menchie's tend to go in malls. We went away from the franchise model from the beginning. We wanted it to be local."
Although the Botas have not yet been able to obtain local dairy, they're working on that. Meanwhile, many other products are sourced locally.
Coventry denizens will hardly recognize the former Grog Shop space, which has been vacant for 10 years. Landlord Michael Montlack apparently has been waiting for just the right tenant. He seems to have found it. The design-savvy duo transformed the club's front door into a table, keeping the sticker-laden graffiti on its underside.
The Botas are working with Cleveland Institute of Art students to program local artwork on the walls and hold regular openings. They envision the space as a community hub. Next up, they're dreaming of expanding to Ohio City.
Source: Adrian and Cosmin Bota
Writer: Lee Chilcote
The final inspections for Cleveland Culinary Launch and Kitchen take place this week, and a customer is planning to come in the next day. The organizers behind Cleveland's first-ever shared commercial kitchen hope that's a sign of good things to come.
The kitchen's goal is to help local food entrepreneurs bring products to market. With so many food truck owners, caterers, urban gardeners and budding chefs making their products in cramped home quarters or church kitchens that aren't always available, the group behind the venture hopes to fill a growing need.
"We're a food launchhouse," says Carolyn Priemer, whose family-owned real estate company is a partner in the project, along with Tim Skaryd of Hospitality Marketing and Sales and the Economic and Community Development Institute (ECDI). "Ours is the only facility in Cleveland that you can pay as you use."
The facility allows entrepreneurs to lease time for $18-24 per hour. The kitchen, which was built by Cleveland State University before it moved to the new student center, has stations for baking, catering, canning, thermal processing and dry packing. The venue also has dry storage and walk-in coolers and freezers.
ECDI is available to offer loans to food entrepreneurs, and the partners plan to offer classes as well. Hospitality Sales and Marketing is a food brokerage, and Skaryd says he will help customers with small-scale canning and labeling.
So far, prospective customers that have expressed interest include food truck operators, an ice cream maker, tea maker and granola bar maker, among others. Priemer says that she's gotten inquiries with only word-of-mouth marketing.
The facility is available for use 24/7, and has its own security system and key card access. Users do not have to sign a lease, but must sign a basic user agreement.
Will it be profitable? Priemer says that will depend on the amount of usage, and right now it could go either way. However, she hopes entrepreneurs will see the value not only in the space, but in networking opportunities with other startups.
"There is no food hub for businesses," she says. "This seems to connect a lot of areas of the food industry here. We're planning to hold networking events to bolster the local food community, including bringing in some guest chefs."
Cleveland Culinary Launch and Kitchen is located at 2800 Euclid Avenue.
Source: Carolyn Priemer
Writer: Lee Chilcote
The kitchen's goal is to help local food entrepreneurs bring products to market. With so many food truck owners, caterers, urban gardeners and budding chefs making their products in cramped home quarters or church kitchens that aren't always available, the group behind the venture hopes to fill a growing need.
"We're a food launchhouse," says Carolyn Priemer, whose family-owned real estate company is a partner in the project, along with Tim Skaryd of Hospitality Marketing and Sales and the Economic and Community Development Institute (ECDI). "Ours is the only facility in Cleveland that you can pay as you use."
The facility allows entrepreneurs to lease time for $18-24 per hour. The kitchen, which was built by Cleveland State University before it moved to the new student center, has stations for baking, catering, canning, thermal processing and dry packing. The venue also has dry storage and walk-in coolers and freezers.
ECDI is available to offer loans to food entrepreneurs, and the partners plan to offer classes as well. Hospitality Sales and Marketing is a food brokerage, and Skaryd says he will help customers with small-scale canning and labeling.
So far, prospective customers that have expressed interest include food truck operators, an ice cream maker, tea maker and granola bar maker, among others. Priemer says that she's gotten inquiries with only word-of-mouth marketing.
The facility is available for use 24/7, and has its own security system and key card access. Users do not have to sign a lease, but must sign a basic user agreement.
Will it be profitable? Priemer says that will depend on the amount of usage, and right now it could go either way. However, she hopes entrepreneurs will see the value not only in the space, but in networking opportunities with other startups.
"There is no food hub for businesses," she says. "This seems to connect a lot of areas of the food industry here. We're planning to hold networking events to bolster the local food community, including bringing in some guest chefs."
Cleveland Culinary Launch and Kitchen is located at 2800 Euclid Avenue.
Source: Carolyn Priemer
Writer: Lee Chilcote
Think you know Cleveland? Well, thanks to $4 billion in new downtown development, you just might not recognize it anymore. Soon-to-be-completed projects like the Global Health Innovation Center, Convention Center, Ernst and Young Tower, Aloft Hotel and those in PlayhouseSquare have pushed the city to a tipping point in its evolution.
Charles Eisenstat thought he wanted to be a lawyer, but after living in Chicago and D.C. and experiencing their "advanced coffee culture," he realized his true passion lies in brewing the perfect cup of java.
Now, after spending countless hours studying the finer points of law as well as watching baristas make coffee in some of the best coffee shops in the world, the would-be entrepreneur plans to open POUR Cleveland. This new coffee shop in the 5th Street Arcades will offer handcrafted beverages including pour-over-style coffee.
"We won't feature any batch coffee, it will be strictly handbrew or pour-over, individually by the cup," explains Eisenstat, who started his quest by creating a coffee bar at home several years ago. He'd craft the perfect cup before heading off to work at a bank. "We'll be the first shop downtown to feature coffee that way. This is taking a culinary approach to it -- the way people do wine and beer."
POUR was recently named a finalist in the 5th Street Arcades Retail Development Grant Competition, a collaboration between Downtown Cleveland Alliance, Charter One's Growing Communities Initiative and Cumberland Development, the lease-holder for the 5th Street Arcades. Eisenstat has launched a crowdfunding campaign; Charter One will match up to $1,000 of whatever he raises.
In addition to brewing single-origin and estate coffees that would be hard to find in other Cleveland coffee shops, Eisenstat wants POUR to become a center for coffee culture. "We want people to geek out with us and get excited about coffee," he says in his Indiegogo campaign message. He promises "passionate baristas" and low countertops so customers can see how their coffee is being made. He also aims to create a place for coffee education, so classes and workshops will be offered.
Unlike Rising Star in Ohio City, an artisan venue that has a devout following but remains largely a roaster with little seating space, POUR aims to be a comfortable space where office workers and residents can hang out.
If all goes as planned, Eisenstat hopes to open POUR in a retail space with street frontage in July. He plans to buy his coffee from Counterculture in Durham, North Carolina, and the average cup will cost range from $2 to $3. He will launch the operation with little help, but plans to eventually hire six to 10 people.
Source: Charles Eisenstat
Writer: Lee Chilcote
Now, after spending countless hours studying the finer points of law as well as watching baristas make coffee in some of the best coffee shops in the world, the would-be entrepreneur plans to open POUR Cleveland. This new coffee shop in the 5th Street Arcades will offer handcrafted beverages including pour-over-style coffee.
"We won't feature any batch coffee, it will be strictly handbrew or pour-over, individually by the cup," explains Eisenstat, who started his quest by creating a coffee bar at home several years ago. He'd craft the perfect cup before heading off to work at a bank. "We'll be the first shop downtown to feature coffee that way. This is taking a culinary approach to it -- the way people do wine and beer."
POUR was recently named a finalist in the 5th Street Arcades Retail Development Grant Competition, a collaboration between Downtown Cleveland Alliance, Charter One's Growing Communities Initiative and Cumberland Development, the lease-holder for the 5th Street Arcades. Eisenstat has launched a crowdfunding campaign; Charter One will match up to $1,000 of whatever he raises.
In addition to brewing single-origin and estate coffees that would be hard to find in other Cleveland coffee shops, Eisenstat wants POUR to become a center for coffee culture. "We want people to geek out with us and get excited about coffee," he says in his Indiegogo campaign message. He promises "passionate baristas" and low countertops so customers can see how their coffee is being made. He also aims to create a place for coffee education, so classes and workshops will be offered.
Unlike Rising Star in Ohio City, an artisan venue that has a devout following but remains largely a roaster with little seating space, POUR aims to be a comfortable space where office workers and residents can hang out.
If all goes as planned, Eisenstat hopes to open POUR in a retail space with street frontage in July. He plans to buy his coffee from Counterculture in Durham, North Carolina, and the average cup will cost range from $2 to $3. He will launch the operation with little help, but plans to eventually hire six to 10 people.
Source: Charles Eisenstat
Writer: Lee Chilcote
eater dishes with sawyer re: ramen
In an Eater.com feature titled “Noodlecat Chef-Owner Jonathon Sawyer on Cleveland, Expansion, and the Ramen Boom,” Amy McKeever talks to local chef Jonathon Sawyer regarding the one-year anniversary of the Noodlecat spot in Cleveland’s historic West Side Market.
In her lengthy interview she touches on all aspects of the satellite location, from opening to inspiration, to the difficulties of working in a cramped 45-square-foot space. Despite focus on Sawyer and Noodlecat, the West Side Market comes across as the star thanks to outstanding vendor relationships and supplying the ingredients used at both the stand and the brick-and-mortar restaurant downtown.
“I would say if anybody comes to Cleveland and doesn't go to the West Side Market, that would be an absolute shame,” Sawyer states.
We agree wholeheartedly.
Check out the full interview here.
In her lengthy interview she touches on all aspects of the satellite location, from opening to inspiration, to the difficulties of working in a cramped 45-square-foot space. Despite focus on Sawyer and Noodlecat, the West Side Market comes across as the star thanks to outstanding vendor relationships and supplying the ingredients used at both the stand and the brick-and-mortar restaurant downtown.
“I would say if anybody comes to Cleveland and doesn't go to the West Side Market, that would be an absolute shame,” Sawyer states.
We agree wholeheartedly.
Check out the full interview here.
Gordon Food Service, a 115-year-old company that specializes in large package food items and kitchen supplies, is opening a new retail location on West 117th Street on a former J.D. Byrider car lot.
The new store, which has been fully approved by the City of Cleveland and is set to break ground this month, reinforces the strength of the west side Cleveland trade area, says Anita Brindza, Executive Director of Cudell Improvement.
"With the density of our population, we have a market here," she says. "They liked the proximity to downtown, the west side of Cleveland and Lakewood, and of course to I-90 for deliveries. It worked out that this would an ideal location."
GFS Marketplace Realty paid $1.25 million for the property last year. Plans have come together quickly, and company officials expect to invest approximately $4 million in the location, Brindza says. The store would employ about 20 people.
"We're always looking for additional locations that will serve our existing customer base as well as [new customers]," says Mark Dempsey with GFS. "We have locations in the suburbs of Cleveland, but we do not currently have a location that serves the city's near west side very well. This is really about convenience."
Dempsey touted the company's ability to deliver "restaurant-quality products in large packages" and items that consumers "can't get at a grocery store" in addition to its ability to help restaurants and institutions "keep their operations cooking."
Brindza says the family-owned company has accommodated local concerns. "They initially thought about a truck entrance off W. 116th, but both the Councilman and Cudell Improvement said that would be inappropriate. We said we'd like a pedestrian entrance off W. 116th to serve local residents, and they agreed."
GFS did not request any incentives from the City of Cleveland, says Brindza, whose organization helped shepherd the store through various city approvals.
Brindza believes GFS will happily coexist with local grocery stores as well as the planned grocery at the Shoppes on Clifton development. "You don't go in there to buy a single loaf of bread, but if you're looking for economy-size Betty Crocker cake mix. If you're having a party, family gathering, something with 50 people."
If development proceeds as planned, the store will be open before Thanksgiving.
Source: Anita Brindza, Mark Dempsey
Writer: Lee Chilcote
The new store, which has been fully approved by the City of Cleveland and is set to break ground this month, reinforces the strength of the west side Cleveland trade area, says Anita Brindza, Executive Director of Cudell Improvement.
"With the density of our population, we have a market here," she says. "They liked the proximity to downtown, the west side of Cleveland and Lakewood, and of course to I-90 for deliveries. It worked out that this would an ideal location."
GFS Marketplace Realty paid $1.25 million for the property last year. Plans have come together quickly, and company officials expect to invest approximately $4 million in the location, Brindza says. The store would employ about 20 people.
"We're always looking for additional locations that will serve our existing customer base as well as [new customers]," says Mark Dempsey with GFS. "We have locations in the suburbs of Cleveland, but we do not currently have a location that serves the city's near west side very well. This is really about convenience."
Dempsey touted the company's ability to deliver "restaurant-quality products in large packages" and items that consumers "can't get at a grocery store" in addition to its ability to help restaurants and institutions "keep their operations cooking."
Brindza says the family-owned company has accommodated local concerns. "They initially thought about a truck entrance off W. 116th, but both the Councilman and Cudell Improvement said that would be inappropriate. We said we'd like a pedestrian entrance off W. 116th to serve local residents, and they agreed."
GFS did not request any incentives from the City of Cleveland, says Brindza, whose organization helped shepherd the store through various city approvals.
Brindza believes GFS will happily coexist with local grocery stores as well as the planned grocery at the Shoppes on Clifton development. "You don't go in there to buy a single loaf of bread, but if you're looking for economy-size Betty Crocker cake mix. If you're having a party, family gathering, something with 50 people."
If development proceeds as planned, the store will be open before Thanksgiving.
Source: Anita Brindza, Mark Dempsey
Writer: Lee Chilcote
A one-day crash course in urban gardening is coming to Cleveland later this month thanks to Fresh Fork Market.
The free-to-the-public event will feature a full day of classes and workshops taught by area farmers, with detailed demonstrations on maintenance, harvesting and anything else participants need to know to make their gardens grow. The April 27 fair will be held at Urban Community School in Cleveland.
Connecting people to local foods is just one goal of the day-long event, notes market founder Trevor Clatterbuck. Bringing folks back to good eating in general is part of the mission, too, he maintains.
"We want to show people how their food is produced, where it comes from and the expertise it takes to grow it," says Clatterbuck, a West Virginia native who came to Cleveland in 2004 as a freshman at Case Western Reserve University.
Along with hands-on gardening advice, vendors selling seeds and other supplies will be on hand. While participants learn how to build their urban gardens, kid-friendly activities will keep the little ones busy.
Fresh Fork Market provides farm-fresh foods to Cleveland-area customers, working with 108 farms within a 75-mile radius of Cleveland. Its tasty wares include organic and/or sustainable fruits and vegetables, pasture raised meat products, farmstead cheeses, and a variety of baked goods.
Clatterbuck views the fair as a way of giving back to the community. What better way to do that than by teaching Clevelanders how to grow their own healthy eats?
"It's a skill they will be able to appreciate," says Clatterbuck.
SOURCE: Trevor Clatterbuck
WRITER: Douglas J. Guth
The free-to-the-public event will feature a full day of classes and workshops taught by area farmers, with detailed demonstrations on maintenance, harvesting and anything else participants need to know to make their gardens grow. The April 27 fair will be held at Urban Community School in Cleveland.
Connecting people to local foods is just one goal of the day-long event, notes market founder Trevor Clatterbuck. Bringing folks back to good eating in general is part of the mission, too, he maintains.
"We want to show people how their food is produced, where it comes from and the expertise it takes to grow it," says Clatterbuck, a West Virginia native who came to Cleveland in 2004 as a freshman at Case Western Reserve University.
Along with hands-on gardening advice, vendors selling seeds and other supplies will be on hand. While participants learn how to build their urban gardens, kid-friendly activities will keep the little ones busy.
Fresh Fork Market provides farm-fresh foods to Cleveland-area customers, working with 108 farms within a 75-mile radius of Cleveland. Its tasty wares include organic and/or sustainable fruits and vegetables, pasture raised meat products, farmstead cheeses, and a variety of baked goods.
Clatterbuck views the fair as a way of giving back to the community. What better way to do that than by teaching Clevelanders how to grow their own healthy eats?
"It's a skill they will be able to appreciate," says Clatterbuck.
SOURCE: Trevor Clatterbuck
WRITER: Douglas J. Guth
PlayhouseSquare will soon add another delicious restaurant to the district, adding fuel to its quest to become a 24/7 neighborhood that encourages theater patrons to stick around long after the shows end. Entrepreneurs Jiyoung and John Sung will open Sung's House next month, adding a Korean and Japanese restaurant to the downtown scene.
"It's not traditional Korean food -- it's fusion style," says Jiyoung Sung, who moved from Michigan to be close to family. "We're also building a sushi bar."
John Sung worked as a sushi chef for 13 years before moving to Cleveland. The venue is a big leap for the couple. "We're happy and nervous at the same time. We're excited about having our own place, but it's kind of frightening, too."
The price range for lunch will be $8-10, while dinner items will be around $15, keeping the menu affordable for CSU students and downtown office workers.
"We think those who live, work and visit here will appreciate having yet another great choice of where to eat," says Cindi Szymanski of PlayhouseSquare, which owns the building. "The planned Korean and Japanese menu choices, including sushi, will bring a currently unrepresented style of cuisine to PlayhouseSquare."
Why did the couple choose PlayhouseSquare? "My uncle is a professor at CSU, and he knows the area very well," says Jiyoung Sung. "He recommended it to us."
The restaurant will be located at 1507 Euclid Avenue, in the former China Sea Express space. It is expected to open in May.
Source: Jiyoung Sung
Writer: Lee Chilcote
"It's not traditional Korean food -- it's fusion style," says Jiyoung Sung, who moved from Michigan to be close to family. "We're also building a sushi bar."
John Sung worked as a sushi chef for 13 years before moving to Cleveland. The venue is a big leap for the couple. "We're happy and nervous at the same time. We're excited about having our own place, but it's kind of frightening, too."
The price range for lunch will be $8-10, while dinner items will be around $15, keeping the menu affordable for CSU students and downtown office workers.
"We think those who live, work and visit here will appreciate having yet another great choice of where to eat," says Cindi Szymanski of PlayhouseSquare, which owns the building. "The planned Korean and Japanese menu choices, including sushi, will bring a currently unrepresented style of cuisine to PlayhouseSquare."
Why did the couple choose PlayhouseSquare? "My uncle is a professor at CSU, and he knows the area very well," says Jiyoung Sung. "He recommended it to us."
The restaurant will be located at 1507 Euclid Avenue, in the former China Sea Express space. It is expected to open in May.
Source: Jiyoung Sung
Writer: Lee Chilcote
local writer shares city's riches with canadians
In a Canadian Globe and Mail feature titled “Why you should be hot for Cleveland,” local writer and Fresh Water editor Douglas Trattner details the splendor that is Cleveland while tossing around fancy spellings like kilometre and neighbourhood.
“While it’s no secret that Cleveland has experienced a large population decline since its peak in 1950, when it was the seventh-largest city in the United States, things have begun to turn around in a big way,” Trattner writes. “Oft-repeated jabs about burning rivers, blundering sports teams and infinite winters are giving way to reports of bike-friendly infrastructure and a world-class dining scene. Heck, city folk here are even allowed to raise chickens and bees.”
Trattner goes on to share his picks for what to see, where to eat, where to drink, where to sleep, and where to shop for members of both sides of the border.
Check out the full “international” story here.
“While it’s no secret that Cleveland has experienced a large population decline since its peak in 1950, when it was the seventh-largest city in the United States, things have begun to turn around in a big way,” Trattner writes. “Oft-repeated jabs about burning rivers, blundering sports teams and infinite winters are giving way to reports of bike-friendly infrastructure and a world-class dining scene. Heck, city folk here are even allowed to raise chickens and bees.”
Trattner goes on to share his picks for what to see, where to eat, where to drink, where to sleep, and where to shop for members of both sides of the border.
Check out the full “international” story here.
Sam McNulty has the best kind of problem an owner can have; he's selling so much beer at Market Garden Brewery and NanoBrew in Ohio City that he can hardly keep up with demand. Selling kegs to patrons or restaurants that want to carry popular varieties like Pearl Street Wheat or CitroMax IPA is out of the question.
McNulty and his partners expect to solve their space crunch by early next year with the redevelopment of the Market Culinary Building, a 43,000-square-foot warehouse at W. 24th Street and Bridge Avenue. McNulty has taken to calling the place the "palace of fermentation."
After purchasing the building last year for $800,000, McNulty, brewmaster Andy Tveekram and partners Mike Foran and Mark Priemer will spend an undisclosed sum rehabbing it into a hub for beermaking, cheesemaking, charcuterie, distilling, kombucha and other types of fermentation. They'll offer classes and tours from beermaking to sausage making to butchering whole, pasture-raised animals.
"Bar Cento was the first restaurant in the state to serve farm-raised venison," explains McNulty. "We had a big coming-out party for venison. We had a whole deer sitting on the bartop, and Chef Lambert did a demonstration of how to break down a whole animal. That event sold out within two hours of listing tickets for sale."
"People are very interested in artisanal food, who’s making it," he adds. "They want to know it’s local, fresh, and the animals are raised, harvested humanely."
The building, which sits on an acre of land, will solve the beermaking problem and then some -- the large space offers room to grow. McNulty says the foursome also plans to open a retail shop sometime next year to sell homemade products.
"We'll sell charcuterie, cheese, fresh eggs," he says. "Everything we put out will be on a very boutique level. We'll pick out four to six recipes we've perfected at Market Garden and then make them to distribute to restaurants in the area."
The point is to complement the West Side Market, which McNulty wholeheartedly supports but feels needs to boost local products and update its hours. "At one point we considered buying a stand, but we didn't want to limit ourselves to the impractical hours the market keeps. We'll be open on days the market isn't."
Source: Sam McNulty
Writer: Lee Chilcote
McNulty and his partners expect to solve their space crunch by early next year with the redevelopment of the Market Culinary Building, a 43,000-square-foot warehouse at W. 24th Street and Bridge Avenue. McNulty has taken to calling the place the "palace of fermentation."
After purchasing the building last year for $800,000, McNulty, brewmaster Andy Tveekram and partners Mike Foran and Mark Priemer will spend an undisclosed sum rehabbing it into a hub for beermaking, cheesemaking, charcuterie, distilling, kombucha and other types of fermentation. They'll offer classes and tours from beermaking to sausage making to butchering whole, pasture-raised animals.
"Bar Cento was the first restaurant in the state to serve farm-raised venison," explains McNulty. "We had a big coming-out party for venison. We had a whole deer sitting on the bartop, and Chef Lambert did a demonstration of how to break down a whole animal. That event sold out within two hours of listing tickets for sale."
"People are very interested in artisanal food, who’s making it," he adds. "They want to know it’s local, fresh, and the animals are raised, harvested humanely."
The building, which sits on an acre of land, will solve the beermaking problem and then some -- the large space offers room to grow. McNulty says the foursome also plans to open a retail shop sometime next year to sell homemade products.
"We'll sell charcuterie, cheese, fresh eggs," he says. "Everything we put out will be on a very boutique level. We'll pick out four to six recipes we've perfected at Market Garden and then make them to distribute to restaurants in the area."
The point is to complement the West Side Market, which McNulty wholeheartedly supports but feels needs to boost local products and update its hours. "At one point we considered buying a stand, but we didn't want to limit ourselves to the impractical hours the market keeps. We'll be open on days the market isn't."
Source: Sam McNulty
Writer: Lee Chilcote
For those who don't already know, Cleveland is a place where culture, education, creativity and innovation flourishes affordably. At least, that's the message city boosters are trying to sell to mobile young professionals. According to who you ask, that strategy is either working, working slowly, or not working well at all.