Local Food Economy
"Jazz is like the kind of man you wouldn't want your daughter to associate with." That might sound like a curious quote for a pastor to use in blessing a jazz bar, yet these were Mark Giuliano's words at the opening of the new Take 5 Jazz Club in downtown Cleveland. The quote comes from jazz legend Duke Ellington.
"We know how important live music is for gathering people; we're for that kind of community building," explains Giuliano, Pastor of Old Stone Church on Public Square and President of the Downtown Residents Association. "We want a place where you can have great food and a couple drinks, listen to live music, be able to visit and have a sense of community. What [the owners] have done is take an old, divey bar and brought new life to it."
Giuliano believes Take 5 will fill a gap in the Warehouse District entertainment scene by offering music that's geared towards an older, multicultural crowd.
"There are an awful lot of empty-nesters like my wife and I [downtown]," he says. "We're not really going to be doing the club scene over on W. 6th at two in the morning. This is a place where everybody feels welcome and has a place."
Take 5, which opened on March 21, offers live jazz, R&B and blues from Thursday through Sunday nights. It is located at 740 Superior Avenue, in the former House of Cues and Prime Rib Steakhouse location in the Warehouse District. The venue also offers an extensive tapas menu prepared by executive chef Jeremy Rolen.
Owners Brian Gresham and Claude Carson have renovated the once-shabby House of Cues into an upscale jazz venue that caters to a professional crowd. Gresham says he saw an opening in the scene due to all the development taking place downtown.
"With the casino, med mart and Flats being revitalized, we wanted to fill a niche," he says. "We more or less took concepts from places that were once in the area that did very well -- The Bop Stop, Wilberts and Sixth Street Down Under."
The owners renovated the interior with new lighting and other improvements. A black ceiling makes it "feel like you're in a true musical venue," Gresham says.
Take 5 welcomed trumpet player and vocalist Skip Martin for its opening weekend, and Gresham is currently working to bring Sean Jones to town, as well. The venue's performers will include a mix of regional and national acts.
Source: Mark Giuliano, Brian Gresham
Writer: Lee Chilcote
"We know how important live music is for gathering people; we're for that kind of community building," explains Giuliano, Pastor of Old Stone Church on Public Square and President of the Downtown Residents Association. "We want a place where you can have great food and a couple drinks, listen to live music, be able to visit and have a sense of community. What [the owners] have done is take an old, divey bar and brought new life to it."
Giuliano believes Take 5 will fill a gap in the Warehouse District entertainment scene by offering music that's geared towards an older, multicultural crowd.
"There are an awful lot of empty-nesters like my wife and I [downtown]," he says. "We're not really going to be doing the club scene over on W. 6th at two in the morning. This is a place where everybody feels welcome and has a place."
Take 5, which opened on March 21, offers live jazz, R&B and blues from Thursday through Sunday nights. It is located at 740 Superior Avenue, in the former House of Cues and Prime Rib Steakhouse location in the Warehouse District. The venue also offers an extensive tapas menu prepared by executive chef Jeremy Rolen.
Owners Brian Gresham and Claude Carson have renovated the once-shabby House of Cues into an upscale jazz venue that caters to a professional crowd. Gresham says he saw an opening in the scene due to all the development taking place downtown.
"With the casino, med mart and Flats being revitalized, we wanted to fill a niche," he says. "We more or less took concepts from places that were once in the area that did very well -- The Bop Stop, Wilberts and Sixth Street Down Under."
The owners renovated the interior with new lighting and other improvements. A black ceiling makes it "feel like you're in a true musical venue," Gresham says.
Take 5 welcomed trumpet player and vocalist Skip Martin for its opening weekend, and Gresham is currently working to bring Sean Jones to town, as well. The venue's performers will include a mix of regional and national acts.
Source: Mark Giuliano, Brian Gresham
Writer: Lee Chilcote
growing farm-to-table caterer looking to hire urban farmhands
Sow Food brings the farm-to-table concept full circle with the company’s Community Supported Agriculture (CSA) meals. Chef-owner-farmer Brian Doyle takes the produce grown on his White Squirrel Farm on W. 47th Street and Lorain Avenue and creates ready-to-eat meals for customers during the 16-week growing season.
From June to September, Sow customers get three dinners a week. Each meal serves two adults. The meals are a combination of traditional dishes and Doyle’s special creations. All of the ingredients come from his farm -- where he grows tomatoes, eggplant, lettuce, garlic and pumpkin -- and local meat and dairy farms.
Since last summer, Doyle has secured permanent kitchen space at the Beachland Ballroom. He has increased his regular customer base from 10 in 2011 to a predicted 30 to 50 this year. In addition to himself and partner Maggie Downey, Doyle has increased his seasonal help from two employees to four.
This year, Doyle is looking to hire a farmer to run White Squirrel Farm, do weekly upkeep and maintenance and bring the produce to market. “We really want someone who is willing to put in the time and effort from spring until fall,” he says. “Someone who is willing to work with me and the other chefs.”
Source: Brian Doyle
Writer: Karin Connelly
From June to September, Sow customers get three dinners a week. Each meal serves two adults. The meals are a combination of traditional dishes and Doyle’s special creations. All of the ingredients come from his farm -- where he grows tomatoes, eggplant, lettuce, garlic and pumpkin -- and local meat and dairy farms.
Since last summer, Doyle has secured permanent kitchen space at the Beachland Ballroom. He has increased his regular customer base from 10 in 2011 to a predicted 30 to 50 this year. In addition to himself and partner Maggie Downey, Doyle has increased his seasonal help from two employees to four.
This year, Doyle is looking to hire a farmer to run White Squirrel Farm, do weekly upkeep and maintenance and bring the produce to market. “We really want someone who is willing to put in the time and effort from spring until fall,” he says. “Someone who is willing to work with me and the other chefs.”
Source: Brian Doyle
Writer: Karin Connelly
The once-dumpy strip mall in downtown Lakewood known as "Drug Mart Plaza" will no longer be boring. Dan Deagan, owner of the popular Deagan's Kitchen and Bar, plans to open a wine bar in the renovated plaza sometime this summer.
"Lakewood doesn't have any wine bars, and we sell a lot of wine here," says Deagan. "Lakewood has been good to us; I wanted to do something close."
Since Deagan named his first venue after himself, he said that he decided to go with a more modest name this time around. Thus, the new place will be called Humble Wine Bar.
The name also is a nod to the kind of venue he wants to create -- one in which wine snobbery is left at the door and anyone can learn about and enjoy good wine.
"A lot of people are intimidated by wine bars, and honestly, I'm one of them," he says. "I walk in and they hand me a War and Peace-size wine list, and it's overwhelming. We want it to be approachable and affordable."
Creating the right atmosphere is less about the size of the wine list than having a relaxed, comfortable atmosphere and a knowledgeable staff that can educate customers about wine and make suggestions. "It won't be cold and stuffy," promises Deagan.
The 60- to 70-seat venue, which will employ 15 to 20 people, will have a full liquor license and also sell craft beers. A "simple but very good" cocktail list will also be available.
Humble Wine Bar's roll-up glass garage doors and new patio on Detroit will help transform the long-dumpy plaza into yet another pleasant outdoor venue in Lakewood.
Deagan says the open kitchen will offer thin, Neapolitan-style pizzas, antipasti, cheeses, cured meats and other small plates. He's shooting for a June opening.
Deagan is opening Humble Wine Bar with his wife Erika, business partner and soon-to-be sommelier Amanda Bernot, and business partner Dan Stroup.
Humble Wine Bar will be located at 15412 Detroit Avenue.
Source: Dan Deagan
Writer: Lee Chilcote
"Lakewood doesn't have any wine bars, and we sell a lot of wine here," says Deagan. "Lakewood has been good to us; I wanted to do something close."
Since Deagan named his first venue after himself, he said that he decided to go with a more modest name this time around. Thus, the new place will be called Humble Wine Bar.
The name also is a nod to the kind of venue he wants to create -- one in which wine snobbery is left at the door and anyone can learn about and enjoy good wine.
"A lot of people are intimidated by wine bars, and honestly, I'm one of them," he says. "I walk in and they hand me a War and Peace-size wine list, and it's overwhelming. We want it to be approachable and affordable."
Creating the right atmosphere is less about the size of the wine list than having a relaxed, comfortable atmosphere and a knowledgeable staff that can educate customers about wine and make suggestions. "It won't be cold and stuffy," promises Deagan.
The 60- to 70-seat venue, which will employ 15 to 20 people, will have a full liquor license and also sell craft beers. A "simple but very good" cocktail list will also be available.
Humble Wine Bar's roll-up glass garage doors and new patio on Detroit will help transform the long-dumpy plaza into yet another pleasant outdoor venue in Lakewood.
Deagan says the open kitchen will offer thin, Neapolitan-style pizzas, antipasti, cheeses, cured meats and other small plates. He's shooting for a June opening.
Deagan is opening Humble Wine Bar with his wife Erika, business partner and soon-to-be sommelier Amanda Bernot, and business partner Dan Stroup.
Humble Wine Bar will be located at 15412 Detroit Avenue.
Source: Dan Deagan
Writer: Lee Chilcote
harp recognized as one of top-10 Irish pubs in nation
In a Fox News list titled “Top 10 Irish pubs in the US,” the fine folks at Gayot share that regardless of the time of year and one's heritage, a pint of Guinness and a plate of corned beef and cabbage is available anytime of year.
Cleveland’s own The Harp located on Detroit Ave. earns the honor of joining the list.
“The Harp sets itself apart with live music nights, an Irish/American menu, and a huge patio offering views of the Lake Erie shore and Cleveland skyline.”
Enjoy the full piece here.
Cleveland’s own The Harp located on Detroit Ave. earns the honor of joining the list.
“The Harp sets itself apart with live music nights, an Irish/American menu, and a huge patio offering views of the Lake Erie shore and Cleveland skyline.”
Enjoy the full piece here.
This summer, the Tremont neighborhood will have a new gateway welcoming people to the neighborhood: Cleveland's first dedicated hop farm. Boasting 16-foot tall posts laden with vines, the parcel on W. 14th Street, just south of the I-490 bridge, will not only create a dramatic entranceway into the area, it will also be used to grow three to four different varieties of fresh hops.
"Shortly after opening, Cory Riordan [Director of Tremont West Development Corporation], came into the shop. He actually signed up for a beer-making class," says Paul Benner, owner of the Cleveland Brew Shop in Tremont and creator of the hop farm. "He mentioned they had a piece of land controlled by ODOT down the street. He asked, 'Is there anything you can do to help make it productive?'"
"It actually makes sense to grow hops there," says Benner, who got excited and soon struck a partnership with Tremont West. He will share the unused parcel of land with a group of Tremont gardeners who have raised crops there for years.
Benner's purpose is twofold: to sell wet fresh hops to homebrewers at harvest time, and to partner with local breweries to create a new, locally-sourced beer.
Fresh hops are not often available to homebrewers, who typically rely on dried hops that can be used year-round. Benner believes there is unmet demand. "If you can get hops immediately off the vine and use them in your beer, the flavor and aroma will be so much higher than if you buy something dried online," he says." A lot of times you can’t purchase fresh wet hops, or you can get them, but not to brew the same day. This is like picking a strawberry and eating it right off the vine."
Benner estimates that the plot will yield 20 to 25 pounds of hops, enough for about 50 five-gallon batches of beer (or 2,500 12-ounce beers). He has already gotten a strong response from the homebrewing community and volunteers. Because he is planting mature, three-year-old vines, he's anticipating a harvest this August.
The locally-sourced beer will come later. Benner will employ volunteers to help cultivate the site and will offer workshops on growing hops. Great Lakes Brewing Company, Market Garden Brewery and Nano Brew already use fresh hops from Ohio City Farm, but his plot will be the only farm dedicated to growing hops.
"This will be another great thing to see when you're coming into Tremont," he says.
Source: Paul Benner
Writer: Lee Chilcote
"Shortly after opening, Cory Riordan [Director of Tremont West Development Corporation], came into the shop. He actually signed up for a beer-making class," says Paul Benner, owner of the Cleveland Brew Shop in Tremont and creator of the hop farm. "He mentioned they had a piece of land controlled by ODOT down the street. He asked, 'Is there anything you can do to help make it productive?'"
"It actually makes sense to grow hops there," says Benner, who got excited and soon struck a partnership with Tremont West. He will share the unused parcel of land with a group of Tremont gardeners who have raised crops there for years.
Benner's purpose is twofold: to sell wet fresh hops to homebrewers at harvest time, and to partner with local breweries to create a new, locally-sourced beer.
Fresh hops are not often available to homebrewers, who typically rely on dried hops that can be used year-round. Benner believes there is unmet demand. "If you can get hops immediately off the vine and use them in your beer, the flavor and aroma will be so much higher than if you buy something dried online," he says." A lot of times you can’t purchase fresh wet hops, or you can get them, but not to brew the same day. This is like picking a strawberry and eating it right off the vine."
Benner estimates that the plot will yield 20 to 25 pounds of hops, enough for about 50 five-gallon batches of beer (or 2,500 12-ounce beers). He has already gotten a strong response from the homebrewing community and volunteers. Because he is planting mature, three-year-old vines, he's anticipating a harvest this August.
The locally-sourced beer will come later. Benner will employ volunteers to help cultivate the site and will offer workshops on growing hops. Great Lakes Brewing Company, Market Garden Brewery and Nano Brew already use fresh hops from Ohio City Farm, but his plot will be the only farm dedicated to growing hops.
"This will be another great thing to see when you're coming into Tremont," he says.
Source: Paul Benner
Writer: Lee Chilcote
"Ever dream of running your own restaurant as an executive chef, pastry chef or sommelier?"
That is the question asked by leaders of EDWINS Leadership & Restaurant Institute. Fulfilling that dream would be a challenge for most anyone, but what about a person reentering society after incarceration?
Hoping to provide the answer is Brandon Chrostowski, general manager, sommelier and fromanger at L'Albatros restaurant. He is also founder of EDWINS, a Cleveland nonprofit providing free restaurant training to underprivileged adults. The 26-week program teaches cooking methods, pastry techniques, food pairings, nutrition and other facets that come with the culinary arts.
Ohio's recidivism rate stands at about 30 percent, according to the Ohio Department of Rehabilitation and Correction. Chrostowski, 33, believes these numbers reflect the lack of opportunities available for ex-inmates.
"There's no guidance and no jobs out there," he says. "Our goal is to provide these people with a skill and a solid path."
Students are rotated through every station of a restaurant, providing them with a variety of skills and real-world experience. Over the last two years, the program has assisted about 30 graduates in finding employment as line cooks, dishwashers and servers. Some students have already been promoted from these entry-level positions.
Chrostowski hit his own "rough patch" a decade ago, and was able to go back to school and hone his culinary craft. The restaurateur wants others to have the same opportunity he did. EDWINS' ultimate goal is to open a restaurant staffed entirely by program graduates.
"Everyone deserves a second shot," Chrostowski says. "This is a chance for people to change their lives."
SOURCE: Brandon Chrostowski
WRITER: Douglas J. Guth
That is the question asked by leaders of EDWINS Leadership & Restaurant Institute. Fulfilling that dream would be a challenge for most anyone, but what about a person reentering society after incarceration?
Hoping to provide the answer is Brandon Chrostowski, general manager, sommelier and fromanger at L'Albatros restaurant. He is also founder of EDWINS, a Cleveland nonprofit providing free restaurant training to underprivileged adults. The 26-week program teaches cooking methods, pastry techniques, food pairings, nutrition and other facets that come with the culinary arts.
Ohio's recidivism rate stands at about 30 percent, according to the Ohio Department of Rehabilitation and Correction. Chrostowski, 33, believes these numbers reflect the lack of opportunities available for ex-inmates.
"There's no guidance and no jobs out there," he says. "Our goal is to provide these people with a skill and a solid path."
Students are rotated through every station of a restaurant, providing them with a variety of skills and real-world experience. Over the last two years, the program has assisted about 30 graduates in finding employment as line cooks, dishwashers and servers. Some students have already been promoted from these entry-level positions.
Chrostowski hit his own "rough patch" a decade ago, and was able to go back to school and hone his culinary craft. The restaurateur wants others to have the same opportunity he did. EDWINS' ultimate goal is to open a restaurant staffed entirely by program graduates.
"Everyone deserves a second shot," Chrostowski says. "This is a chance for people to change their lives."
SOURCE: Brandon Chrostowski
WRITER: Douglas J. Guth
chef chris hodgson nominated by food & wine magazine
In a Food & Wine post titled “The People’s Best New Chef: Great Lakes,” Cleveland’s own Chris Hodgson is a nominee for the magazine’s well-known award.
He is among 100 outstanding chefs, divided into 10 regions, who will compete for votes from the general public. The chef with the most votes in each region will be named a finalist and the finalist with the most votes overall will be named The People’s Best New Chef. The winner will be featured in the July issue.
Hodgson’s bio gives him kudos for being appreciated “because he pioneered Cleveland’s acclaimed food-truck scene with his quirky takes on American comfort food, now featured at this brick-and-mortar spot,” referring to his restaurant Hodge’s.
The post goes on to talk about his culinary background training at Le Cordon Bleu in Scottsdale and his work at Christopher’s Crush (Phoenix) and The Spotted Pig (New York City) before returning to Cleveland to found Dim and Dem Sum Truck.
Fans are asked to vote for the Cleveland chef. Voting runs now through 3/18/13. Visit here to cast yours http://www.foodandwine.com/peoples-best-new-chef/great-lakes
He is among 100 outstanding chefs, divided into 10 regions, who will compete for votes from the general public. The chef with the most votes in each region will be named a finalist and the finalist with the most votes overall will be named The People’s Best New Chef. The winner will be featured in the July issue.
Hodgson’s bio gives him kudos for being appreciated “because he pioneered Cleveland’s acclaimed food-truck scene with his quirky takes on American comfort food, now featured at this brick-and-mortar spot,” referring to his restaurant Hodge’s.
The post goes on to talk about his culinary background training at Le Cordon Bleu in Scottsdale and his work at Christopher’s Crush (Phoenix) and The Spotted Pig (New York City) before returning to Cleveland to found Dim and Dem Sum Truck.
Fans are asked to vote for the Cleveland chef. Voting runs now through 3/18/13. Visit here to cast yours http://www.foodandwine.com/peoples-best-new-chef/great-lakes
During a recent address at the City Club of Cleveland, Joel Ratner of Neighborhood Progress Inc. touted recent success stories that the nonprofit has invested in, including a new home for The Intergenerational School underway at the Saint Luke's campus.
Ratner believes that even though Cleveland has been hard hit by the foreclosure crisis, the city can stabilize its population and begin to grow again through promoting thoughtful, equitable, synergistic development that helps everyone succeed.
"For a long time, there was a debate over whether it makes sense to invest in people or place," said Ratner. "However, we believe it should be people and place."
Ratner cited Pittsburgh as an example of a city whose population has been right-sized and has even begun to grow again in recent years.
As examples of why community development matters, Ratner presented statistics showing that neighborhoods where NPI invested heavily over the past decade not only fell less steeply in the recession, but are also coming back more quickly than others. He also believes that every Cleveland neighborhood can be successful.
Ratner touted the recently-announced Slavic Village Reclaim Project, which leverages private investment by Safeco Properties and Forest City to help rehab 2,000+ properties on 440 acres, as one example of innovative best practices.
He also cited NPI's partnership with the Key Bank Financial Education Center to help low-income residents build wealth through savings and investment programs. Through a possible merger with Cleveland Neighborhood Development Coalition and LiveCleveland, Ratner hopes to begin serving additional neighborhoods.
Source: Joel Ratner
Writer: Lee Chilcote
Ratner believes that even though Cleveland has been hard hit by the foreclosure crisis, the city can stabilize its population and begin to grow again through promoting thoughtful, equitable, synergistic development that helps everyone succeed.
"For a long time, there was a debate over whether it makes sense to invest in people or place," said Ratner. "However, we believe it should be people and place."
Ratner cited Pittsburgh as an example of a city whose population has been right-sized and has even begun to grow again in recent years.
As examples of why community development matters, Ratner presented statistics showing that neighborhoods where NPI invested heavily over the past decade not only fell less steeply in the recession, but are also coming back more quickly than others. He also believes that every Cleveland neighborhood can be successful.
Ratner touted the recently-announced Slavic Village Reclaim Project, which leverages private investment by Safeco Properties and Forest City to help rehab 2,000+ properties on 440 acres, as one example of innovative best practices.
He also cited NPI's partnership with the Key Bank Financial Education Center to help low-income residents build wealth through savings and investment programs. Through a possible merger with Cleveland Neighborhood Development Coalition and LiveCleveland, Ratner hopes to begin serving additional neighborhoods.
Source: Joel Ratner
Writer: Lee Chilcote
huffpo story touts ecdi commitment to green city growers
In a Huffington Post blog post titled “Cleveland Start-Up Seeing Green,” Emily Sullivan explains how the Economic & Community Development Institute (ECDI) is assisting Evergreen Cooperative’s latest venture, Green City Growers Cooperative, in operating a 3.25-acre hydroponic greenhouse and packing facility on Cleveland’s east side.
“The Greenhouse, and its employee-owners, will produce over 6,000,000 heads of lettuce and other leafy vegetables a year, all intended for local consumption,” Sullivan explains.
The choice for ECDI to support the cooperative was simple due to the fact its business model stood out.
“The opportunity to work with Green City Growers' cooperative provided the perfect starting point for ECDI to get involved in healthy food initiatives across the Northeast Ohio region.”
Read the full story here.
“The Greenhouse, and its employee-owners, will produce over 6,000,000 heads of lettuce and other leafy vegetables a year, all intended for local consumption,” Sullivan explains.
The choice for ECDI to support the cooperative was simple due to the fact its business model stood out.
“The opportunity to work with Green City Growers' cooperative provided the perfect starting point for ECDI to get involved in healthy food initiatives across the Northeast Ohio region.”
Read the full story here.
As part of the city's 10-year initiative Sustainable Cleveland 2019, 2013 is being called the Year of Advanced and Renewable Energy. Evidenced by measures big and small -- both civic and private -- Cleveland continues to inch toward becoming a "Green City on a Blue Lake."
Cleveland has gained a reputation nationally for its vibrant local food culture. The city's foodie status has gotten quite a bit bigger - literally - thanks to Green City Growers Cooperative, a 3.25-acre greenhouse that celebrated its official opening on Feb. 25.
Size matters at the hydroponic, high-tech greenhouse, which aims to produce three million heads of lettuce and 300,000 pounds of herbs annually to vendors within a 50-mile radius from its location in Cleveland’s Central neighborhood.
"It's the largest food production greenhouse in an urban area in the U.S.," says Mary Donnell, CEO of Green City Growers.
The greenhouse, which is the size of three football fields, grows its healthy wares in nutrient-rich water rather than soil. The year-round venture, overseen by the nonprofit Evergreen Cooperative Corporation, started harvesting crops in January and is already producing about 60,000 heads of lettuce per week. Green City Growers customers include grocery stores and restaurants.
Planting the leafy goods are local residents. The 25 Clevelanders Green City Growers hired to run the operation will become employee-owners of the cooperative business, receiving a living wage and health insurance.
Besides producing those tasty eats, the goal is create jobs and build financial assets for residents of Cleveland's underserved neighborhoods, says Donnell, whose background includes helping to create a hydroponic greenhouse program for The Ohio State University. The project's key partners include the City of Cleveland, the Cleveland Foundation, PNC Bank and the National Development Council.
Cleveland's new greenhouse is an economic development project that could mean better things for an inner-city neighborhood. "It's wonderful that we have this in the heart of the city," Donnell says.
SOURCE: Mary Donnell
WRITER: Douglas J. Guth
Size matters at the hydroponic, high-tech greenhouse, which aims to produce three million heads of lettuce and 300,000 pounds of herbs annually to vendors within a 50-mile radius from its location in Cleveland’s Central neighborhood.
"It's the largest food production greenhouse in an urban area in the U.S.," says Mary Donnell, CEO of Green City Growers.
The greenhouse, which is the size of three football fields, grows its healthy wares in nutrient-rich water rather than soil. The year-round venture, overseen by the nonprofit Evergreen Cooperative Corporation, started harvesting crops in January and is already producing about 60,000 heads of lettuce per week. Green City Growers customers include grocery stores and restaurants.
Planting the leafy goods are local residents. The 25 Clevelanders Green City Growers hired to run the operation will become employee-owners of the cooperative business, receiving a living wage and health insurance.
Besides producing those tasty eats, the goal is create jobs and build financial assets for residents of Cleveland's underserved neighborhoods, says Donnell, whose background includes helping to create a hydroponic greenhouse program for The Ohio State University. The project's key partners include the City of Cleveland, the Cleveland Foundation, PNC Bank and the National Development Council.
Cleveland's new greenhouse is an economic development project that could mean better things for an inner-city neighborhood. "It's wonderful that we have this in the heart of the city," Donnell says.
SOURCE: Mary Donnell
WRITER: Douglas J. Guth
chef sawyer's local-food efforts grab attention of new york times
In a New York Times feature titled “Locally Grown Gets Tricky in the Cold,” writer Dan Saltzstein discusses the difficulty chefs face when trying to keep their menus locally focused at a time of year when not a whole lot is being grown.
"Locally grown. Market-sourced. Farm to table: These phrases have become the mantras of the American menu, promising ingredients that are supremely fresh, in season and produced within a tight radius of the restaurant," writes Saltzstein. "But what can they possibly mean in the dead of winter, in northerly climes where farms are battened down and the earth is as hard as a raw cabbage?"
Cleveland’s Jonathon Sawyer takes the winter months in stride.
“We sort of look at winter the way an old-school chef looks at frugality,” said Jonathon Sawyer of the Greenhouse Tavern, in Cleveland. “We take more time with dishes because we have less to put on the plate.”
Saltzstein also mentions Sawyer’s “Sustainability Initiatives,” including the bottling of his own vinegar and pantry full of preserved items.
"Locally grown. Market-sourced. Farm to table: These phrases have become the mantras of the American menu, promising ingredients that are supremely fresh, in season and produced within a tight radius of the restaurant," writes Saltzstein. "But what can they possibly mean in the dead of winter, in northerly climes where farms are battened down and the earth is as hard as a raw cabbage?"
Cleveland’s Jonathon Sawyer takes the winter months in stride.
“We sort of look at winter the way an old-school chef looks at frugality,” said Jonathon Sawyer of the Greenhouse Tavern, in Cleveland. “We take more time with dishes because we have less to put on the plate.”
Saltzstein also mentions Sawyer’s “Sustainability Initiatives,” including the bottling of his own vinegar and pantry full of preserved items.
Check out the rest of the interesting piece here.
Cleveland is quietly transforming from a meat-and-potatoes to a beets-and-tomatoes kind of town -- at least at the edges. Not only are there more meat-free diners in Cleveland. But vegans are finding more meat-free dinners thanks to progressive new eateries and chefs, who are more than eager to please this growing faction of foodies.
Dan Malz is a science guy and a rum aficionado who always dreamed of making his own rum. Three years ago over a pint of Guinness, that dream was on the way to becoming a reality. That's when Malz and his three business partners, John Marek, Keith Sutton and Matthew Zappernick, founded Portside Distillery, Cleveland’s first distillery since Prohibition.
Portside Distillery produces small-batch artisan spirits and craft beers from its lakeside location on W. 9th and Front streets. Malz and his partners got the distillery’s name from their location. “We’re right on the lake, and rum is a very nautical term,” he says. We’re on the side of the port and in the same building as the Cleveland Port Authority, so it fit up well.”
Their first batch of silver rum was released in December of last year. “Silver rum is un-aged rum,” explains Malz. “It’s just high class distilled spirits.” Portside rum hit 22 state liquor stores in January. “The first batch of 800 bottles sold out in three days,” says Malz. “The second batch is in stores now.”
Plans are underway to expand Portside’s selection. “We’re going to make vanilla maple rum and spiced rum,” says Malz. “And we have a couple of beers brewing right now.” Malz and his partners are brewing double pale ale, followed by an imperial stout. The two new rums should be available later this month.
Additional plans include a restaurant at the distillery, which is scheduled to open this summer. It will feature upscale food, eight Portside beers and 18 local guest brews on tap.
Portside is currently looking to fill two positions, one in the brewery and one in the distillery.
Source: Dan Malz
Writer: Karin Connelly
Portside Distillery produces small-batch artisan spirits and craft beers from its lakeside location on W. 9th and Front streets. Malz and his partners got the distillery’s name from their location. “We’re right on the lake, and rum is a very nautical term,” he says. We’re on the side of the port and in the same building as the Cleveland Port Authority, so it fit up well.”
Their first batch of silver rum was released in December of last year. “Silver rum is un-aged rum,” explains Malz. “It’s just high class distilled spirits.” Portside rum hit 22 state liquor stores in January. “The first batch of 800 bottles sold out in three days,” says Malz. “The second batch is in stores now.”
Plans are underway to expand Portside’s selection. “We’re going to make vanilla maple rum and spiced rum,” says Malz. “And we have a couple of beers brewing right now.” Malz and his partners are brewing double pale ale, followed by an imperial stout. The two new rums should be available later this month.
Additional plans include a restaurant at the distillery, which is scheduled to open this summer. It will feature upscale food, eight Portside beers and 18 local guest brews on tap.
Portside is currently looking to fill two positions, one in the brewery and one in the distillery.
Source: Dan Malz
Writer: Karin Connelly
cleveland well represented in beard award semis
In an Eater.com article titled “JFB Announces 2013 Restaurant and Chef Semifinalists” Raphael Brion shares the most recent “long list” of semifinalists for the coveted James Beard Foundation Awards.
Cleveland finds itself well represented with four local chefs up for various honors.
Michael Symon for Outstanding Chef
Jonathon Sawyer for Best Chef: Great Lakes
Zack Bruell for Best Chef: Great Lakes
Matt Danko for Outstanding Pastry Chef
The finalists will be announced on Monday, March 18, 2013 with the winners announced on Monday, May 6, 2013.
Check out the full list here.
Cleveland finds itself well represented with four local chefs up for various honors.
Michael Symon for Outstanding Chef
Jonathon Sawyer for Best Chef: Great Lakes
Zack Bruell for Best Chef: Great Lakes
Matt Danko for Outstanding Pastry Chef
The finalists will be announced on Monday, March 18, 2013 with the winners announced on Monday, May 6, 2013.
Check out the full list here.
buffalo orders up big platter of cleveland dining awesome-sauce
In a Buffalo News feature titled “Chow down on Lake Erie,” food writer Andrew Galarneau highlights the thriving culinary scene in Cleveland and wonders how and why it differs from Buffalo’s own food scene.
Galarneau, questioning local food scribes like the PD's Joe Crea and this pub's own Douglas Trattner, delves deeply into the likely causes for Cleveland's disproportionate maturity when it comes to food and dining. Many of the city's finest chefs are mentioned in the piece.
"How did Cleveland get so awesome?" Galarneau muses aloud.
“When Symon said, ‘Cleveland is awesome, check it out,’ he wasn’t lying,” Trattner, a restaurant critic and author, is quoted in the piece. “Anybody can get up there and talk about their hometown, but he had stuff to back him up, so it wasn’t just ‘Here’s what I’m doing’ but ‘Here’s what Cleveland’s doing as a dining town, I’d think you’d be surprised.’ ”
The scribe notes that “[Eric] Williams won the undying love of tattooed hipsters and blue-collar types with Happy Dog, a bar that serves 75 beers and $3 boats of Tater Tots with as many of the 19 sauces, ranging from black truffle honey mustard to Oaxacan chocolate mole, as you want. And live polka happy hour on Fridays.”
Check out the full tribute to Cleveland and get a sneak peak at Buffalo’s budding scene here.
Galarneau, questioning local food scribes like the PD's Joe Crea and this pub's own Douglas Trattner, delves deeply into the likely causes for Cleveland's disproportionate maturity when it comes to food and dining. Many of the city's finest chefs are mentioned in the piece.
"How did Cleveland get so awesome?" Galarneau muses aloud.
“When Symon said, ‘Cleveland is awesome, check it out,’ he wasn’t lying,” Trattner, a restaurant critic and author, is quoted in the piece. “Anybody can get up there and talk about their hometown, but he had stuff to back him up, so it wasn’t just ‘Here’s what I’m doing’ but ‘Here’s what Cleveland’s doing as a dining town, I’d think you’d be surprised.’ ”
The scribe notes that “[Eric] Williams won the undying love of tattooed hipsters and blue-collar types with Happy Dog, a bar that serves 75 beers and $3 boats of Tater Tots with as many of the 19 sauces, ranging from black truffle honey mustard to Oaxacan chocolate mole, as you want. And live polka happy hour on Fridays.”
Check out the full tribute to Cleveland and get a sneak peak at Buffalo’s budding scene here.
Within the past five years, the Kamm's Corners commercial district at Lorain Avenue and Rocky River Drive has transformed itself. This once-faded stretch of Irish bars and half-empty storefronts has become a diverse foodie destination, where you can as easily order a gourmet burrito as a pint o' Guinness.
The presence of restaurants like the recently opened Thai Elephant have created a buzzed-about cuisine scene that's a far cry from the West Park of recent memory.
"It's really an exciting time to be a part of the Kamm's Corners commercial area," says Cindy Janis, Commercial Development Manager with Kamm's Corners Development Corporation. "I get calls quite frequently from businesses looking for new space in the area."
Thai Elephant, which opened in January, is the latest addition. Sirima Krabnoic, the Thailand native who also owns Thai Chili restaurant in Avon Lake, renovated a long-empty former Chinese restaurant at 16610 Lorain into a comfortable, colorful eatery with beautiful hand-woven Thai tapestries on the walls.
"We wanted to expand our business, and we thought that Kamm's Corners was not a bad area for a second location," says Krabnoic. "It's authentic Thai food."
Thai Elephant is open for lunch and dinner seven days per week. Most dishes range from $6 to $13, and the menu has an extensive list of traditional dishes.
Soon, the restaurant will be installing a striking new sign -- hint: It has an elephant in it -- with the help of the City of Cleveland's Storefront Renovation Program.
"They're a wonderful new addition to the neighborhood," adds Janis.
Among other new or recent openings on Lorain, Janis cites the Jasmine Bakery, Olive and Grape, Kamm's Closet and Cafe Falafel (slated to open in two weeks).
Source: Cindy Janis
Writer: Lee Chilcote
The presence of restaurants like the recently opened Thai Elephant have created a buzzed-about cuisine scene that's a far cry from the West Park of recent memory.
"It's really an exciting time to be a part of the Kamm's Corners commercial area," says Cindy Janis, Commercial Development Manager with Kamm's Corners Development Corporation. "I get calls quite frequently from businesses looking for new space in the area."
Thai Elephant, which opened in January, is the latest addition. Sirima Krabnoic, the Thailand native who also owns Thai Chili restaurant in Avon Lake, renovated a long-empty former Chinese restaurant at 16610 Lorain into a comfortable, colorful eatery with beautiful hand-woven Thai tapestries on the walls.
"We wanted to expand our business, and we thought that Kamm's Corners was not a bad area for a second location," says Krabnoic. "It's authentic Thai food."
Thai Elephant is open for lunch and dinner seven days per week. Most dishes range from $6 to $13, and the menu has an extensive list of traditional dishes.
Soon, the restaurant will be installing a striking new sign -- hint: It has an elephant in it -- with the help of the City of Cleveland's Storefront Renovation Program.
"They're a wonderful new addition to the neighborhood," adds Janis.
Among other new or recent openings on Lorain, Janis cites the Jasmine Bakery, Olive and Grape, Kamm's Closet and Cafe Falafel (slated to open in two weeks).
Source: Cindy Janis
Writer: Lee Chilcote
As news of the fire at the West Side Market spread, the Cleveland community was in disbelief. And then it got to helping. While untold amounts of food and product were lost, and 100s of employees continue to go without work, scores of loyal shoppers and fans are doing everything they can to ease the pain.
While spending his weekends crafting sauces and perfecting slow-smoked pulled pork, Bill Madansky used to joke around with his friends about quitting his day job to open a barbeque restaurant.
Five years after looking at an empty storefront on Waterloo Road, he's finally done it. Madansky has leased a space from Northeast Shores Development Corporation, which renovated a dilapidated building across from the Beachland Ballroom and Tavern, and recently opened Blitz Barbeque.
Madansky's journey from grocery store employee to chef and small business owner was complicated by the recession (banks weren't lending to restaurants; or at least not his) as well as the renovation of the building, which was a gut job.
"I was tired of working for people, so I decided to go out on my own and give it a shot," says Medansky of his decision to lauch Blitz. Of the restaurant, he adds, "Everything is made from high-quality ingredients. I go the extra mile."
Extra mile indeed. Madansky preps all of his meats at least a full day in advance, giving his pork and other meats a chance to really soak up the sauces and spices. "There's a lot of prep," he says. "Mine stands out above everyone else's."
Although Madansky jokes that he must be the most patient man in Cleveland, he's also among the hardest-working. Blitz is open from 11 a.m. until 1 a.m. seven days a week in order to serve concertgoers and other late-night revelers on Waterloo.
Blitz is mostly a takeout joint but has a counter, stools and a side bar with a flat screen and four chairs. Prices range from $6 Polish Boys to $13 half slab rib dinners and a $16 dinner for two that includes "two pieces of everything."
Madansky, who has been buying restaurant equipment for years, is happy to finally be open. As for the name, it's got a rock and roll connection: Madansky's brother John was 'Johnny Blitz' of the well-known punk band The Dead Boys.
Source: Bill Medansky
Writer: Lee Chilcote
Five years after looking at an empty storefront on Waterloo Road, he's finally done it. Madansky has leased a space from Northeast Shores Development Corporation, which renovated a dilapidated building across from the Beachland Ballroom and Tavern, and recently opened Blitz Barbeque.
Madansky's journey from grocery store employee to chef and small business owner was complicated by the recession (banks weren't lending to restaurants; or at least not his) as well as the renovation of the building, which was a gut job.
"I was tired of working for people, so I decided to go out on my own and give it a shot," says Medansky of his decision to lauch Blitz. Of the restaurant, he adds, "Everything is made from high-quality ingredients. I go the extra mile."
Extra mile indeed. Madansky preps all of his meats at least a full day in advance, giving his pork and other meats a chance to really soak up the sauces and spices. "There's a lot of prep," he says. "Mine stands out above everyone else's."
Although Madansky jokes that he must be the most patient man in Cleveland, he's also among the hardest-working. Blitz is open from 11 a.m. until 1 a.m. seven days a week in order to serve concertgoers and other late-night revelers on Waterloo.
Blitz is mostly a takeout joint but has a counter, stools and a side bar with a flat screen and four chairs. Prices range from $6 Polish Boys to $13 half slab rib dinners and a $16 dinner for two that includes "two pieces of everything."
Madansky, who has been buying restaurant equipment for years, is happy to finally be open. As for the name, it's got a rock and roll connection: Madansky's brother John was 'Johnny Blitz' of the well-known punk band The Dead Boys.
Source: Bill Medansky
Writer: Lee Chilcote