Early August has always been a conflicted time for me. These hazy dog days of summer come into fruition in the form of ripe tomatoes and sweet corn, two quintessential summer ingredients. Sultry days melt the ice cream faster than you can lick, and swimming pools and watermelons are your best bet for a respite. …read more…
A sunny Sunday and our beautifully renovated Public Square provided a picture perfect site for Common Ground—an event that encouraged residents of Greater Cleveland to gather for meaningful conversation over a meal. People engaged in conversation on topics ranging from food deserts and access to healthy food to how generations can learn from each other …read more…
Slow Food was founded in 1989 to preserve food cultures and traditions, and to serve as the antidote to the rise of the fast food culture. Consequently, the rate of global food production has outpaced the rate of global population growth. With the industrialization of our food system and climate change threatening our past, present, …read more…
We couldn’t resist a chance to share the generosity and genius of our Cleveland chef community on display last night at University Hospitals Five Star Sensation. The epic food-focused fundraiser has been going on since 1987. Wolfgang Puck served as Host Chef for 25 years, handing over the reigns to native son “Iron Chef” Michael Symon …read more…
Several Cleveland-area chefs are taking part in a nationwide challenge to craft a burger recipe that is equal parts delicious and earth-friendly. Chefs from Hyde Park Prime Steakhouse, Lopez, Nuevo Modern Mexico and Tequila Bar, Spice Kitchen + Bar, and Thyme2 are among the 400-some chefs nationwide who are participating this summer in the …read more…
Roughly 6,000 years ago, humans began to huddle together in ancient Mesopotamia in what would become one of the first urban civilizations in the world, the city-state of Sumer. Perhaps they joined each other for protection, or to grow crops together, or because humanity was getting tired of hunting and gathering. Pat Conway thinks it …read more…
Move over mayonnaise. Step aside ketchup. Summertime is the right time to meet the heat of local hot sauces. As consumer tastes reflect a growing interest in global flavors, hot sauces serve up the diverse flavor profiles we’re craving now. Multiculturalism is a huge part of our current culinary mindset, and a little drizzle of …read more…
Heinen’s once again is offering talented Ohio food producers the chance to win plum product placement throughout its grocery store shelves. The regional grocery store chain’s third annual Shark Bank competition is seeking submissions beginning Thursday, June 1, and continuing through Tuesday, Aug. 1. Those interested can enter their product at Heinens.com/SharkBank. “As a Cleveland …read more…
Lidia Trempe wears a brightly colored floral babushka. Her apron is lightly dusted with all-purpose flour. She stands on a chair with dough or tray in hand, leading attendees of a Pints and Pierogies event on May 18 at Rudy’s Strudel & Bakery with the ins and outs of mastering the pierogi. The energy …read more…
Great craft beers and elevated “bar food” offerings collide in the most fantastic of ways at Collision Bend Brewing Co., a new addition to the East Bank of the Flats. Clevelanders who have been around a while will fondly recognize the brewery’s location as the Watermark Restaurant — once upon a time one of the city’s …read more…
By combining the power of creating jobs through meaningful employment with a passion for creating artisan baked goods, Bloom Bakery proves an exceptional model of social enterprise. Bloom celebrated its one-year anniversary in March, and as testimony to the heart of its success, the venture not only showcased an amazing array of delicious baked goods but also …read more…
A fixed location is the only thing that’s static about Saucisson—the much-anticipated butcher shop that opened March 16 on Fleet Avenue in Cleveland’s Slavic Village neighborhood. Sandwich and soup specials change by the day, and a weekly rotation of bratwurst flavors will ensure that neither the neighbors nor the Lady Butchers suffer boredom anytime soon. …read more…
All across the country, cities are honoring their cultural heritages while resisting President Donald Trump’s immigration agenda by bringing together their communities over shared meals. Cleveland celebrated its multicultural heritage during the launch of Global Table, a community potluck that was held March 25 at the Cleveland Hostel in Ohio City. Organizers hope the event …read more…
I have always been the most haphazard of gardeners. I’ve regularly been seduced by a pretty plant and brought it home without a thought. In a couple of my homes, these crushes gradually overtook the front yard, and I ended up with a glorious riot that was lots of work to maintain. As my husband …read more…
“In Ethiopia, there are a lot of proverbs,” Zeleke Belete says, sitting across from me over a plate of lamb tibs (roast) with rosemary and jalapeño that we pinch with tears of crepe-like injera. Around us, yellow walls are decorated with screen prints of African villages. At a low-hanging table by an indoor tree, Zeleke’s …read more…
Chef Anthony Scolaro opens up a large box of mushrooms that have just arrived from Valley City Fungi. Perfect and clean, they are beautiful in hues of tan, brown, gold, white, and even a subtle blue. They will be the main component of Chef Anthony’s upcoming Ohio Grown Produce Series dinner, featuring four courses composed of …read more…
This past weekend, the Ohio Ecological Food and Farm Association converged at the Dayton Convention Center for a weekend of education, inspiration, and networking. This was my sixth attendance at the midwinter event, when farmers are most available to uproot themselves from their land for a couple of days. For the past 10 years, OEFFA …read more…
Ann Marie Dvorak, my strong-willed, faith-filled, Curves connoisseur and fiercely independent boss of a grandmother, spent 28 years working for the Catholic Universe Bulletin. She began working with my great grandfather Lawrence—the circulation manager for the publication—delivering papers in exchange for ice cream cones. In 1988, she became the curator for the biweekly food column and featured …read more…
Britt-Marie and Shane Culey just celebrated three years at Coquette Patisserie, their warm and cozy Paris-inspired café and bake shop in University Circle. An airy corner spot, with large windows overlooking Euclid Avenue, the café offers a pleasant daytime respite for museum-goers and students. At sunset, the place takes on a sexy, sophisticated vibe. An …read more…
We all have that “take it or leave it” vegetable. For me, that would be beans. I don’t dislike them. I just don’t get too excited about them and when I cook them I don’t tend to give them much fuss beyond some boiling water, butter, salt and pepper. Who knows? Maybe it is that …read more…
