cleveland magazine: may issue

If you haven’t seen this month’s issue of Cleveland Magazine, it’s the annual Silver Spoon edition featuring their take on our best restaurants.

My small contribution can be found on page 93: the protein scene and meaty veggies. The first part was supposed to include chef Brandt Evans from Blue Canyon as well, but for whatever reason, it was cut. I liked his story as to how he found one of his favorite local vendors, so here is what I originally submitted:

“I buy all our sausage charcuterie needs (Italian sausage, breakfast sausage links and chorizo-andouille sausage) from Lou’s Gourmet Sausage. About 10 years ago I was dating my now wife and went over her parent’s for dinner. My mother-in-law was making sausage and peppers. It was so good, I went home the next day and made it myself. But it just wasn’t the same. I asked her for the recipe and discovered she used Lou’s. I also found out this was a local company and has been making great sausage since 1954. I buy direct from Frank. They are classic vendors – drop off my supply themselves in the very early hours, and I mean early! When the owner makes – and drives – the product to me, you know there is love and care still being put into their recipe.”

Also, here is more from chef Eric Williams at Momocho (I knew this was never going to make it in because I totally exceeded my word count):

“We buy our meat and poultry products from Tend-R-Lean Steak Company. Currently we are purchasing whole racks of pork, whole three-pound chickens, bone-in pork shoulders and lamb loins. The owner, Marty, is a small, local butcher who supplies premium products at reasonable prices, two important characteristics most chefs look for in a purveyor. But he is different for other reasons. Marty has come into the restaurant to teach us how to butcher large, whole cuts of beef and pork. These products are delivered whole and we break them down or butcher them into certain cuts and sizes. Not only does this save us money, but also educates the staff. There is also much less waste, portion sizes are controlled and we continue to practice good cooking techniques.

TRL is also located four blocks from Momocho. Not only is delivery consistent, but we save on fuel and delivery charges. All these reasons contribute to keeping menu prices reasonable and helps sustain long-term profits.

Marty isn’t an “order taker” either (local chefs will know what I mean). He calls us and we call him, whether it’s to check on how we’re doing or to update us on price changes or new products. I feel he’s interested in Momocho and our success; that means a lot to me. Communication with all our suppliers helps keep costs under control by forcasting any shortages, learning of a price increase or even simply suggesting an alternative product or cut of beef.
I enjoy the West Side Market for many of the same reasons. I can quickly purchase products at great prices in quantities that I need and have the luxury of choosing which cut I want. These vendors are here to help me, whether I’m a restaurant owner or a home cook. “

One Comment

  1. Posted October 18, 2014 at 11:43 pm | Permalink

    Thanks for sharing such a pleasant idea, paragraph is pleasant, thats why i have read it fully