A few weeks ago I was approached to do a quick Q&A for Sun News. My first interview – needless to say I was excited and flattered. The one catch was I had to be brief. Well, for anyone that knows me, brief isn’t something I do well. So naturally as expected, they edited down my answers for space reasons. Here’s the interview that just appeared, and below are my original answers. While I understand why they had to trim down my thoughts, a lot of the meat was cut out as a result.

1. When and why did you start your blog?
I started my blog, Cleveland Foodie, in April of last year. I actually started it because I do a lot of work within social media, specifically blogger outreach, at work and figured to really be an expert and provide my clients the best possible counsel, I should practice what I preach. In order to be successful at blogging, you have to have a lot of passion – and when it comes to food and Cleveland, I have plenty. Therefore, blogging about food in our city was the obvious choice. I never thought anyone aside from my husband would actually read it!

2. How is traffic?
For a little food blog, it’s been surprisingly well. I average about 500 readers a day, mostly from Cleveland, but a decent amount from all over the country. It amazes me when I receive e-mails from people in NYC, LA or Chicago who will be visiting Cleveland for one reason or another and ask me where to eat and what to order.

3. What is the biggest thing that has happened to the Cleveland food scene in recent years? Michael Symon! He didn’t do it alone, but he no doubt played a huge part in putting us on the national culinary map. We have amazing talent in this city and continue to receive a lot of positive national press from publications like Gourmet to Food & Wine to The Chicago Tribune and even USA Today. It’s really something how all of our chefs work together to see Cleveland succeed and genuinely get excited for each other’s accolades and accomplishments. In order to be successful at any endeavor, it’s important to work together versus in constant competition.

4. You travel quite a bit. How does Greater Cleveland measure up?
We have chefs and restaurants here that could easily go up against any chef and any restaurant in any city in the country. I love to explore the dining scene in other cities when I travel and usually spend months researching where and what to eat. And I have favorites pretty much everywhere (like Babbo, Crush and Avec). Nevertheless, I always get excited to come home because of the quality that can be found right in my backyard. The independent restaurant scene here, from ethnic eats, to mom and pop shops, to more upscale spaces, is rather impressive and the passion that our chefs put into this city, their restaurant and each dish is second to none.

5. What is the best meal you have had in Greater Cleveland?
Impossible question! I have way too many favorites in this city to narrow it down to just one. So I’ll offer up this meal from our own kitchen instead.

I had given my husband, Jamie, a pasta maker for Christmas one year. Last winter we spent a Sunday making pasta all day (Mario Batali’s recipe), opened a few bottles of wine, made Americana sauce with fresh pancetta and had the Browns’ game playing in the background. It was the perfect way to spend a Sunday and an unbelievably good meal.

6. If you could change one thing about the food scene here, what would it be?
I’d get rid of all the chains, or at least a significant amount. I understand they do serve somewhat of a purpose and can be a convenience for families, although you can eat at places like Lolita or Bar Cento and probably spend the same or less then you would at places like Brio or Cheesecake Factory. As a general rule, I always try to support all things local when I can because I prefer to keep my money here and support my local economy. Plus, I know I’m getting a better quality product for my money.

7. What blogs do you read?
A lot. I read a good mix of marketing and food related. We have an impressive group of bloggers in this city, too many to name. But here are a few must-reads:

Symon Says
Chef’s Widow
Michael Ruhlman
Brewed Fresh Daily
The Wednesday Chef. She’s not local, but I love her site and try to make a lot of the dishes she posts about.

8. What is the biggest trend in food locally?
There are two as I see it: happy hours at many of the restaurants and the farm-to-fork movement, specifically supporting all the local farmers and producers in the state. These may not necessarily be new, especially the latter (chefs have been doing this for years), but it’s been receiving a lot of local press as of late so it’s new to many.

Especially with today’s economic state, the happy hours are a great way to explore many of our great eateries for a fraction of the cost. You can find all sorts of delectable treats on the menus – these chefs aren’t skimping!

9. When is your baby due?
We just found out we are having a girl and she’s due December 15.