Comments on: q & a with chef nolan konkoski http://clevelandfoodie.com/2008/03/q-a-with-chef-nolan-konkoski-2.html Covering all the delicious foodie finds & happenings within Cleveland. Wed, 01 Feb 2012 16:51:22 +0000 hourly 1 http://wordpress.org/?v=3.1.1 By: Anonymous http://clevelandfoodie.com/2008/03/q-a-with-chef-nolan-konkoski-2.html/comment-page-1#comment-4493 Anonymous Thu, 27 Mar 2008 14:50:00 +0000 http://clevelandfoodie.com/2008/03/q-a-with-chef-nolan-konkoski-2/#comment-4493 Nolan is one of the most talented chefs I have ever had the pleasure of working with. I keep trying to get him to audition for "Top Chef", I think his big funny personality would blow everyone away! Not to mention his food preparation and creativity. He really is amazing!<br/>Love Choco Nolan is one of the most talented chefs I have ever had the pleasure of working with. I keep trying to get him to audition for “Top Chef”, I think his big funny personality would blow everyone away! Not to mention his food preparation and creativity. He really is amazing!
Love Choco

]]> By: Anonymous http://clevelandfoodie.com/2008/03/q-a-with-chef-nolan-konkoski-2.html/comment-page-1#comment-4488 Anonymous Wed, 19 Mar 2008 20:53:00 +0000 http://clevelandfoodie.com/2008/03/q-a-with-chef-nolan-konkoski-2/#comment-4488 Binturd,<br/>Can't remember why that name came about either. I will probable never get to Ohio unless you get married, then I'd go. That means you have to cook for me when you come home. Remember, I made you Sweet Pea Pick-A-Pockets. You owe me!! Love Aunt Fran Binturd,
Can’t remember why that name came about either. I will probable never get to Ohio unless you get married, then I’d go. That means you have to cook for me when you come home. Remember, I made you Sweet Pea Pick-A-Pockets. You owe me!! Love Aunt Fran

]]> By: Anonymous http://clevelandfoodie.com/2008/03/q-a-with-chef-nolan-konkoski-2.html/comment-page-1#comment-4487 Anonymous Wed, 19 Mar 2008 14:28:00 +0000 http://clevelandfoodie.com/2008/03/q-a-with-chef-nolan-konkoski-2/#comment-4487 His food is great but too salty...he's gt a very strong salt hand...if he just learned to ease up on the salt, he'd be awesome...for instance ordered guacamole...great but salty...the chips - oversalted...then we made the mistake of ordering the Tequila wwith a salted rim, then came the the taquitas... awesome, then you bite into a area where he over salted the spinach and BOOM...blows your heart out...<br/><br/>Great Food Just too darn salty...This is after asking the waitress to have Chef cut the salt...<br/><br/>Also ate at Lolita...great food and not too salty. His food is great but too salty…he’s gt a very strong salt hand…if he just learned to ease up on the salt, he’d be awesome…for instance ordered guacamole…great but salty…the chips – oversalted…then we made the mistake of ordering the Tequila wwith a salted rim, then came the the taquitas… awesome, then you bite into a area where he over salted the spinach and BOOM…blows your heart out…

Great Food Just too darn salty…This is after asking the waitress to have Chef cut the salt…

Also ate at Lolita…great food and not too salty.

]]> By: Anonymous http://clevelandfoodie.com/2008/03/q-a-with-chef-nolan-konkoski-2.html/comment-page-1#comment-4483 Anonymous Wed, 19 Mar 2008 13:34:00 +0000 http://clevelandfoodie.com/2008/03/q-a-with-chef-nolan-konkoski-2/#comment-4483 Why in the world do you and Jonathan Sawyer like 2182 so much? It's most certainly NOT worth the praise you're giving it. Hidden gem? Hardly. Why in the world do you and Jonathan Sawyer like 2182 so much? It’s most certainly NOT worth the praise you’re giving it. Hidden gem? Hardly.

]]> By: michelle v http://clevelandfoodie.com/2008/03/q-a-with-chef-nolan-konkoski-2.html/comment-page-1#comment-4477 michelle v Tue, 18 Mar 2008 17:31:00 +0000 http://clevelandfoodie.com/2008/03/q-a-with-chef-nolan-konkoski-2/#comment-4477 That's great - chef Nolan has his whole family reading my blog - I love it! That’s great – chef Nolan has his whole family reading my blog – I love it!

]]> By: Anonymous http://clevelandfoodie.com/2008/03/q-a-with-chef-nolan-konkoski-2.html/comment-page-1#comment-4473 Anonymous Mon, 17 Mar 2008 14:44:00 +0000 http://clevelandfoodie.com/2008/03/q-a-with-chef-nolan-konkoski-2/#comment-4473 Impressive Nolan! Sounds like your the best kept secret in Ohio! Not for long. Can't wait till I drop Ian off to College this summer and try some of your specialities! Next family picnic you need to share your talents and your mom's PIE! <br/>Happy St. Paddy's Day! <br/>Love- Aunt Peg Impressive Nolan! Sounds like your the best kept secret in Ohio! Not for long. Can’t wait till I drop Ian off to College this summer and try some of your specialities! Next family picnic you need to share your talents and your mom’s PIE!
Happy St. Paddy’s Day!
Love- Aunt Peg

]]> By: donald p. http://clevelandfoodie.com/2008/03/q-a-with-chef-nolan-konkoski-2.html/comment-page-1#comment-4471 donald p. Fri, 14 Mar 2008 18:28:00 +0000 http://clevelandfoodie.com/2008/03/q-a-with-chef-nolan-konkoski-2/#comment-4471 Very entertaining interview! But, how come I have never heard of this guy? He seems 10x more interesting and funny then most chefs i see on the morning show. Very entertaining interview! But, how come I have never heard of this guy? He seems 10x more interesting and funny then most chefs i see on the morning show.

]]> By: michelle v http://clevelandfoodie.com/2008/03/q-a-with-chef-nolan-konkoski-2.html/comment-page-1#comment-4470 michelle v Fri, 14 Mar 2008 15:51:00 +0000 http://clevelandfoodie.com/2008/03/q-a-with-chef-nolan-konkoski-2/#comment-4470 Matt - that figures, my husband loves that burger! That's hilarious.<br/><br/>Nolan's mom - thanks for sharing the recipe, I appeciate it and I'm sure lots of people will try to recreate it! Matt – that figures, my husband loves that burger! That’s hilarious.

Nolan’s mom – thanks for sharing the recipe, I appeciate it and I’m sure lots of people will try to recreate it!

]]> By: Anonymous http://clevelandfoodie.com/2008/03/q-a-with-chef-nolan-konkoski-2.html/comment-page-1#comment-4469 Anonymous Fri, 14 Mar 2008 06:39:00 +0000 http://clevelandfoodie.com/2008/03/q-a-with-chef-nolan-konkoski-2/#comment-4469 I think the value meal is actually #7, you can now have it grilled or crispy! I was disappointed to see the one thing I love is one of your least favorite things to make. The funny thing is I fucking hate making those burgers! Cheers to a good write up, Matt I think the value meal is actually #7, you can now have it grilled or crispy! I was disappointed to see the one thing I love is one of your least favorite things to make. The funny thing is I fucking hate making those burgers! Cheers to a good write up, Matt

]]> By: Proud MoM http://clevelandfoodie.com/2008/03/q-a-with-chef-nolan-konkoski-2.html/comment-page-1#comment-4468 Proud MoM Fri, 14 Mar 2008 01:52:00 +0000 http://clevelandfoodie.com/2008/03/q-a-with-chef-nolan-konkoski-2/#comment-4468 He's a standout at whatever he does once HE decides to do it!<br/><br/>Chef Nolan's favorite "Birthday Pie," Sour Cream Pear Pie<br/>2Cups peeled, diced ripe pears<br/>1/2Cup Sugar<br/>1Egg, beaten<br/>1Cup Dairy Sour Cream<br/>1Tablespoon Flour<br/>1Teaspoon Vanilla<br/>Dash salt<br/>CRUMB TOPPING<br/>1/2Cup Sugar<br/>1/3 Cup Flour<br/>1/4Cup Butter, softened<br/> Combine pears, sugar, egg, flour, sour cream, vanilla & salt; blend gently. Spoon into unbaked pie shell. Bake at 350* for 25 minutes. Combine all of the topping ingredients till well-mixed. Sprinkle on top of pie; return to oven for 30 minutes more. Serve warm or cool. He’s a standout at whatever he does once HE decides to do it!

Chef Nolan’s favorite “Birthday Pie,” Sour Cream Pear Pie
2Cups peeled, diced ripe pears
1/2Cup Sugar
1Egg, beaten
1Cup Dairy Sour Cream
1Tablespoon Flour
1Teaspoon Vanilla
Dash salt
CRUMB TOPPING
1/2Cup Sugar
1/3 Cup Flour
1/4Cup Butter, softened
Combine pears, sugar, egg, flour, sour cream, vanilla & salt; blend gently. Spoon into unbaked pie shell. Bake at 350* for 25 minutes. Combine all of the topping ingredients till well-mixed. Sprinkle on top of pie; return to oven for 30 minutes more. Serve warm or cool.

]]>