Attention foodies or anyone looking for a new dining experience: Dinner Lab announced last week that On July 24 Cleveland will become its 33rd location in its social dining experiment. Dinner Lab hosts regular pop-up dinners in unconventional, undisclosed locations in a setting that offers the chance to meet new people, try new great food and give feedback. It also allows chefs – about half from Cleveland and the other half from successful restaurants around the country – to try new concepts and new menu items.
 
Dinner Lab started in New Orleans three years ago. “Originally, there was nowhere to get really good late night food in New Orleans,” explains Dinner Lab HR director Hallie Dietsch. “What it evolved into is an opportunity to let chefs showcase their true passions.”
 
The chefs are not given boundaries to what they prepare. Diners are given a comment card to rate the food’s taste, creativity and other feedback. “As a member, you’re having a dinner that you most likely will never have again,” says Dietsch. “For the chef, it’s an opportunity to cook something he knows really well and enjoys cooking.”
 
There is a $125 annual membership fee to join Dinner Lab, and the five- to seven-course dinners cost between $50 and $65. Members can bring up to three guests with them. The chefs range from seasoned line cooks who are thinking about opening their own restaurants to Michelin Star chefs trying out new concepts.
 
Dinners are announced three weeks in advance of the event. Diners are told the date, the chef and the menu, but the location is not disclosed until 24 hours before the event.
 
Dietsch says Cleveland was chosen as the newest Dinner Lab location because of the population’s affinity for good food. “Cleveland is not known as being New York or Chicago, but Clevelanders are keyed in to good food and want to try new things,” she says. “We think people in Cleveland will be excited and ready for this. People are more interested in food and educated about food and they want to know what they’re eating and the chef’s inspiration.”
 
Cleveland’s first Dinner Lab chef will be Chicago-based Daniel Espinoza, who will cook a five-course modern Mexican meal titled “Anomar.”
 
 

Almost a year ago, Constantino’s Market COO Andrew Revy began planning for a pick-up and delivery service at its Warehouse District location. The market, which has been a downtown presence for 10 years, wanted to find a way to serve its busy customers with an easy way to get basic groceries, stock up for a party, or simply get dinner on the go.

“Everybody needs to eat, but people don’t have time to do shopping,” says Revy. “This is all about ease and lifestyle. We have such busy lives, this has been a driving need.”

A week-and-a-half ago, Constantino’s Warehouse District launched its Fast & Fresh program, which offers online ordering with in-store pickup or delivery within a five mile radius. Users can place an order online and a personal shopper will fulfill the order. The five miles extends west to Lakewood and east to University Circle. “It’s not like if you’re two feet out of the radius we won’t deliver,” Revy says. “We’re flexible.”

If the services go well in the Warehouse District store, Revy says Constantino’s plans to expand the services to its University Circle store and eventually deliver to all of Cuyahoga County.

The service is aimed at Constantino’s existing customer base, which includes the downtown resident population and the workforce.  “Everything you would need, whether it’s milk, eggs and bread or if you’re having a party and need beer and wine and snacks, it’s straightforward shopping,” says Revy. “Everything in the store is available for delivery.”

Delivery and pick-up service is available Monday, Wednesday, Friday and Saturday. Pickup hours are between 5pm and 7pm, delivery is between 6pm and 8pm. There is a $20 minimum for orders. The delivery fee is $5 or 10 percent, whichever is greater. Orders over $150 receive free delivery. The first delivery or pick-up is free.

Shannon Morris has always been an artist. “Ever since I was little I was very creative and resourceful with materials,” she says. Morris first entered a darkroom at age 13, went to NYU for photography and today works in a variety of media and writes her blog, Electric Belle, from her Cleveland Heights home.
 
But like most creative types, Morris craved inspiration and collaboration from other artists. So in February, she started Artful, a movement to create an affordable space for local artists to come together and create, collaborate and sell their works.
 
“I’ve been thinking about this for years, to create a creative environment,” she says. “Ideally it will be studio space, a gallery space, retail and flex space. Art is supposed to be an outlet. Artists would feed off each other and share.”
 
Artful would be open to all artists. Rent will depend on the space Morris finds, but she plans to keep it affordable. She has been looking at spaces around the east side, but would like to locate in Cleveland Heights. “It just feels like Cleveland Heights is what the place is about,” she says. “We need this in Cleveland Heights because we have many artists and there is no affordable studio space. We have lots of empty buildings and a population that is deeply connected to the arts.”
 
Eventually Morris would like to add an educational element to Artful. “We would ramp up to a place to host events and education,” she explains. “Especially as the arts are dwindling in our schools, this could be a place where kids can go.”
 
Within two weeks of creating a group Facebook page, 140 people had joined Artful. Today, there are close to 160 members. Morris has been touring different vacant spaces, and has solicited advice from Artful followers for their ideas and advice about creating a business plan.
 
Last Sunday she hosted a meeting to discuss ideas for a space and ideas on how Artful can become a thriving part of the Cleveland Heights community. “The energy of the meeting was electric,” says Morris. Artists in all mediums attended, as well as local business owners, residents of all ages and business people willing to help out with the cause. Cleveland Heights city planners and Future Heights have also gotten involved.

The Cleveland Clinic and NASA Glenn Research Center have often worked together for the past 15 years on solving the problems astronauts face in space.

“We have a small but very impressive group solving astronaut health issues,” says John Sankovic, director of technology, incubation and innovation at NASA Glenn and the center’s chief technology officer. “We solve problems like how do we generate IV fluids and medications to treat astronauts during space flights or improve exercise. A lot of that work has been done at the Cleveland Clinic.” 

Earlier this month, Cleveland Clinic Innovations (CCI) and NASA Glenn officially came together in a partnership to develop products useful both on Earth and in outer space. The two organizations will now work together on Glen's  technologies to see how they can be applied to healthcare and perhaps create new businesses.

“This is a new effort at taking technologies and opening up our portfolio, and through a different lens looking at how to apply them to the biotech arena,” says Sankovic. “It’s research and technology for the benefit of all.”

In addition to the partnership with CCI, the commercial development arm of the Clinic, NASA Glenn will also join CCI’s Global Healthcare Innovations Alliance, which is a worldwide network of healthcare systems, academic institutions and corporate partners.

“The Clinic has a longstanding relationship with NASA in looking for a way to help with our shared vision of helping others,” says Brian Kolonick, general manager of the Healthcare Innovations Alliance. “There are a lot of resources going on over at Glenn and they have a lot of ideas that they’re using. There’s a way to find an intersection that may translate into helping patients here on land.”

Together, NASA Glenn and CCI expect new spinoff companies, and ultimately jobs, to come out of the partnership. “We’re really excited about what Innovations has been doing,” says Kolonick. “We’re at the forefront of looking at new business and turning these into products. We’re just getting started. NASA will assign someone to work with us directly, get to know us and see the work we do. They have a portfolio of patents available for licensing for any business.”

A partnership between product design innovation firm  Nottingham Spirk and CWRU’s think[box] is designed to both inspire new inventions and bring existing ideas to fruition. CWRU announced late last month that Nottingham Spirk, known for creations like the Dirt Devil vacuum and the SpinBrush toothbrush, will work with Case faculty and students on the first floor of the new think[box] facility, scheduled to open in the fall.

The partnership was announced by John Nottingham and John Spirk, both Cleveland Institute of Art graduates, at Case’s Engineering Week banquet on February 26, during which they were the keynote speakers.
 
The idea is to build on Nottingham Spirk’s reputation for creating innovative products in the consumer and medical device fields by helping faculty members, and eventually students, fully develop their own ideas.
 
“We’re creating a partnership in innovation that they can see what the faculty are doing and what might be applicable to their work,” explains Jeff Duerk, dean of the engineering school. “They’ll be brainstorming how to take them to the next level. Nottingham Spirk is the premier design and innovation company in the United States. They’re like Reese’s Cups – they bring things together in such an obvious way. This is about how to take high-quality concepts and bring them to market faster.”
 
Bill Nottingham calls think[box] the “nexus” between Case’s seven schools and the CIA. “The greatest thing that can happen is we work together to promote more successes,” he says. “Hearing about think[box] and what they are doing to promote innovation, and hearing about the startups going on right down the hill from us, it’s really exciting.”
 
Nottingham sees the potential between the two organizations as unlimited. “There are going to be disruptive innovations that come out of think[box] based on the CWRU and Nottingham Spirk collaboration,” he says. “Our success is only as good as our relationships.”
 
The details of programs with students under the partnership have yet to be worked out, says Duerk, but should be soon.
 
  

Great Lakes NeuroTechnologies (GLNT), which develops biomedical technologies for research, education, and medical communities, wants to introduce high school students to the many careers available in biomedical engineering. So the company is hosting a “Crash Course in Biomedical Engineering” on Wednesday, April 1st from 4 pm to 6:30 pm at its Valley View Offices.

“We recognize that biomedical engineering is just a huge area of growth, it’s just booming,” says Lori Grimm, marketing manager for GLNT. “It’s a vast field and people may not know just what it’s about, so we’re launching this course to give people an idea.”

GLNT researchers and engineers will lead discussions in a five areas: medical device development; biomedical research; software programming; product manufacturing; and biomedical career paths. While targeted at high school seniors, the event of open to all high school students. Students will also have the chance to talk to the speakers.

"We want to educate seniors in biomedical engineering to inspire them to move on and explore careers in the field,” says Grim. “Lots of kids hear ‘biomedical engineering’ and it sounds intimidating. But actually, it’s s really exciting field.”

Grim admits the motivation is somewhat “selfish” on GLNT’s part, as the hope is that the event will attract students to the field and in turn bring more qualified applicants to the Cleveland area. “Some areas, like research, we don’t have much of a problem,” says Grim, adding that GLNT just hired four new researchers. “But software engineers, that’s a little bit tougher.”

The program is also part of GLNT’s ongoing mission to give back to the community and educate students on STEM subjects. Additionally, the company gives away two $1,000 scholarships annually to Northeast Ohio high school seniors planning on studying biomedical engineering in college.

The Crash Course event is free, but registration is required by March 23. Contact Sara Rini to register or for more information. The application deadline for the scholarships is April 30. 

Growing up, Erin Slater was a sticker fanatic “I have fond memories of trading stickers with my neighbor and friend,” she recalls. Little did she know, that childhood passion would turn into a business model as an adult.
 
Earlier this month Slater launched Fayvel, a line of colorful children’s shoes made with a blank canvas. The kids can then attach Frieze Tags –embroidered patches with industrial Velcro backings in a variety of themes. The Frieze Tags can easily be attached to and removed from the shoes and traded with friends. The tags are available in themes, from fairies and superheroes to sports and outer space.
 
“Kids personalize the shoes and it encourages creativity,” says Slater, who has a background in product management and two daughters, aged five and seven. “It’s injecting personality into their shoes.”
 
Slater came up with the idea eight years ago. She spent countless hours researching her idea through the U.S. Patent and Trademark Office at the Cleveland Public Library. “I spent a lot of time on the seventh floor of the library downtown,” she says. “The librarians are trained and use the same databases as the USPTO to research my idea.”
 
Slater then leased co-working space at LaunchHouse before recently moving to an office in Beachwood. “I wanted to work in shared space,” she says. “They have great internet and white board space, and Dar Caldwell had great advice.”

Slater chose the name “Fayvel,” which means "bright one" in Yiddish because the term resonated with the brand's concept of empowering kids to personalize their shoes and harness their imaginations for creativity. 
 
While the shoes are currently available through the Fayvel site, Slater has talked to major retailers about carrying the brand. The shoes are available in sizes 10 through two and will be available in kids’ sizes three and four in May. The Frieze Tags come in sets out four around 10 different themes, with more on the way.

Marrion Demore has always loved improving on commercial bottled barbeque sauce. “I used to have really big family cookouts and I’d just doctor up some Open Pit to make it taste better,” Demore recalls. “People always said, ‘you should market this.’ I never gave it much thought until the economy went down hill. Then I knew I had to make it from scratch.”
 
Today, Demore calls himself the Rock and Roll Star of Sauce. In 2009 he began experimenting with homemade sauce, trying his various versions out on friends and family. Two years later, he had perfected his flavors and launched Demore’s Fusion Sauce in 2011 “There were a lot of taste tests and a lot of money being blown on bad batches, he says of his two-year journey. “It was important to me that my sauce was all natural, with no preservatives.”
 
Demore makes and bottles four versions of his sauce – mild, medium, flaming and hickory smoke. He uses ghost peppers, ground into a powder, to add the heat to his flaming sauce and buys his bottles from Cleveland Bottle and Supply. In addition to being all-natural, all varieties are also low in sugar and sodium. “It’s more sauce with less calories,” he says.
 
Demore describes his company as a grass-roots effort. He recently launched an online store on through his Facebook site. Last November he began handing out free samples and selling his sauce on Saturdays at Zagara’s Marketplace in Cleveland Heights, where he sells 15 to 20 bottles a week.
 
“A tell-tale sign to me us when you have a taste-testing and people buy it,” Demore says. “I let people try it and tell them about it. It keeps me motivated and keeps me going when people walk away with a bottle. Ninety-five percent of people are going to enjoy one of my sauces when they try it.”

While Demore still makes his sauce in his home kitchen, he has gone to the Cleveland Culinary Launch and Kitchen (CCLK) for advice and guidance. “Cleveland is very supportive once you plug yourself in,” he says. “Even though this is not high-tech, the platform is here. It gives you more confidence with the product to know there are people you can call for mentoring and that kind of thing.”
 
Demore is always thinking of new flavors and ideas. He is currently testing coconut and pineapple sugars in sauces and he is working on dry rubs.