That changes now. If Rocco Whalen can find the time and make huge changes (and stick with it), given his schedule, health, history – oh, and what he does for a living, then I can. You can. We all can. And I never believed that more than I did the night of his final taping for Fat Chef, which premiers tomorrow night at 10 p.m. on The Food Network (watch party at Fahrenheit beginning at 9). Trust me, you’ll be inspired too. You can’t not be. Whether it’s to lose weight, or fix something else in your life, his journey will have an impact on you.

You will find out more about that journey and the changes Rocco made tomorrow. Talk about a complete fridge makeover – and not just at his home. You’ll see from the earlier post there are lots of new wonderful healthy options at the restaurant, too!

Here, Rocco’s shares some thoughts with us on his new food philospphy, plus a few recipies:

“I start my day, everyday, with either a protein shake or a egg-white omlette. When I eat lunch, it consists of 4-6 oz of white proteins (chicken, lean pork or fish) and I have 10-12 oz of green vegetables (spinach, kale, chard, asparagus). I try to say away from sugar vegetables, like carrots, beets, etc. Starches… be careful. If I eat any, it’s a roasted sweet potato (no white flour, no sugar, nothing processed). If it was not here a 1000 years ago, try not to eat it often. Watch how many ingredients are in something. Take a bisquit for example: butter, salt, flour, lard, honey, sugar, scallions – lots of ingredients. Look for simple cooking procedures, recipes with less than 5 ingredients in them.”

Quick Rocco’s Salsa (served best at the stadium before a Cavaliers’ game, Section 110!)

Mix in Vitamix and enjoy on fish or another white protein

Tandoori Yogurt Marinade for Chicken or Shrimp

Mix all ingredients together and marinate protein 24 hours in advance. Serve over a mixed green salad.

Awesome Almond Pesto

Protein Shake Recipe (210 – 230 calories)

Ok, so I’m happiest with Jamie, Natalie and Olivia, but these three are a pretty close second. This combo has been my meal many a nights – intentionally. There’s nothing like sitting on our patio, opening a bottle of wine, and enjoying a nice cheese selection with crusty, warm bread over a great conversation. Or while out – it doesn’t matter. I’ve happily ordered this

So this past holiday, Jamie decided to get me the ultimate Christmas gift: cheese of the month from L’Albatros, a gift card to Western Reserve Wines (plus an instant decanter for my full-bodied reds) and my very own olive tree to be paired with bread from On the Rise. Yes, that’s correct – for the next year, I am the proud  adoptive  mama of an olive tree on the Nudo Estate in the Italian Apennines (travel to hug my tree not included). I have never heard of such a gift (there’s no Sally Struthers for olive trees) and can’t tell you how excited I was to receive such a unique gift.

As part of the experience, you receive information telling you about your tree, the farm, the region and the producers. And then in the spring and fall, I’ll receive two packages from this year’s harvest. Which of course I’ll enjoy with my bread, wine and cheese.

Though the first batch of my extra virgin olive oil is still a few months away from hitting my palate, I have already enjoyed my first shipment of cheese courtesy of Brandon. He sent four generous samplings with incredibly detailed notes on its origin, pairing suggestions, storage tips and other fun facts. Truly – the amount of information and history he shares will surely impress anyone and makes you well on your way to becoming a mini cheese aficionado (or at least fool people into thinking as much).

And last but not least, I have been enjoying my cheese on a beautiful marble board Jamie found at Chestnut Hill Home in Chagrin Falls.

So there you have it – hands-down the best gift I have ever received given to me by the most amazing man I’ve ever met. What a combination.

One of my favorite power couples, Ben and Jackie Bebenroth, have opened their first restaurant, Spice Kitchen & Bar – right across from The Happy Dog (opening very, very soon). Spice will serve as the catering headquarters for Spice of Life (if you have yet to use the, USE THEM), and offer up an ever-changing small menu in the front – along side a super cool art deco bar. I had a chance to check out the space at a New Year’s Eve Eve party and think it will make a nice addition to the neighborhood.

Here’s a look at the winter menu:

• Fried polenta {five} parmesan, herbs, 12yr balsamic
• Bacon jalapeno cornbread {five} with green tomato jam
• Steelhead lax {seven} with crackers, crème friache, garnish
• Local cheeses {fifteen} with quince paste, crisps, pickle
• Mushroom Beniegts {six} with honey goat cheese crème friache
• Bibb lettuce {eight} with pickled onions, croutons, blue cheese, apples & champagne vinaigrette
• Mixed greens {eight} with roasted beets, sweet onions, LEC feta & cider vinaigrette
• Andouille burger {twelve} with pickled peppers, roasted onions, aioli, house smoked cheddar, & corriander chips
• Preserved squash risotto {twelve} with apple, parsley and hazelnut salad, lemon oil
• Buckwheat noodles {fourteen} with winter greens, shitake, and mushroom broth
• Grilled pork loin {twenty-two} with mashed sweets, spinach, cider mustard jus
• Seared chicken breast {twenty} with spaetzle, bacon, root veg, hickory sherry pan sauce
• Ribeye {twenty-four} with grilled romaine, pickled onions and feta, winter veg, red wine syrup

Other News – Look for all-around good guy and chef, Eric Wells (Skye LaRae’s Culinary Services, to open his first restaurant in March. Wells’ restaurant will be located steps from Bratenahl.

Zack Bruell Restaurant Week. When you own enough restaurants, you can make your own week, right?  The first-ever Zack Bruell Restaurant Week takes place January 15-28.  During this two-week celebration of food, diners will be able to try a unique three-course $30 dinner menu at each Zack Bruell restaurant: Parallax, Table 45, L’Albatros and Chinato.

Bruell will create his own custom restaurant week menus for each establishment, including new and exciting concepts that will only be available during Restaurant Week. Menus choices for each course:

TABLE 45

1st Course – Choice Of…

Naan

Chinese Barbeque Pork on Grilled Polenta Cake with Sweet Pea Rouille Sauce Baked Goat Cheese Salad with Roasted Beets, Watercress and Sherry Vinaigrette Choice of any house soups, Lobster Bisque with Curry Cream, Vegan Black Bean or Soup of the Day

2nd Course – Choice Of…

Grilled Scallops with Ivory Lentils, Haricot Verts and Saffron Cream Sauce Mushroom Stuffed Chicken Mousseline with Wild Mushroom Risotto and Chinese Broccoli Intercontinental Sushi Roll Butternut Squash Ravioli with Sage Cream Spinach

3rd Course – Choice Of…

Vacherin Ice

Apple Cassolette

Choice of Ice Creams and Sorbet

L’ALBATROS

1st Course – Choice Of…

Seared Tiger Shrimp a la Plancha

Potage du Jour

Beet Salad with Local Greens

2nd Course – Choice Of…

Beef Brisket with Polenta and Braised Greens Market Fish with Winter Vegetables Vegan Pasta with Fregola Sarda and Winter Squash

3rd Course – Choice of Of…

Warm Chocolate Brownie with Vanilla Ice Cream Crème Caramel Fromage

PARALLAX

1st Course – Choice Of…

Tuna, Mango and Jalapeño Roll

Roasted Beets, Grapefruit, Pickled Onion and Arugula with Mint and Coriander Vinaigrette Duck Confit Spring Roll with Tamarind Dipping Sauce

2nd Course – Choice Of…

Sautéed Rainbow Trout with Papaya Salad, Thai Fried Rice and Ginger Lime Gastrique Lemongrass Noodles with Roast Pork and Crab Korean Barbeque Lettuce Wraps with Pickled Veggies and Sticky Rice and Sesame Green Beans

3rd Course – Choice Of…

Bananas Foster

Ginger Crème Brulèe

Thai Coffee Tiramisu

CHINATO

1st Course – Choice Of…

Mushroom Bisque

Seared Scallops with Frisèe, Pomegranates and Pomegranate Gastrique Oxtail Suplee

2nd Course – Choice Of…

Pork Tenderloin with Pickled Onions, Red Wine Apples and Potato Dumplings Tuna Meatballs with Spaghetti Veal Piccata with Grilled Radicchio and Polenta

3rd Course – Choice Of…

Chocolate Mousse Cake

Almond Panna Cotta

Apple Torta

Just a reminder, Parallax, Chinato and L’Albatros are closed on Sundays – even during restaurant week (though Chinato will be open 1.15 from 2-6 pm ONLY, for the Ohio State-Michigan hockey game).

Go SoHo (southern hospitality). Speaking of good guys, I have yet to go but am hearing lots of good things about chef Nolan Konkoski’s latest endeavor in Ohio City. I’ve been a fan since he started the tequila dinners at Momocho. The focus is modern southern food that’s affordable and creative. In Nolan’s own words: Big hits so far have been the fried green tomatoes, the oysters Rockefeller, the chicken & waffles, the beef and pork sandwiches, all of our house cocktails and the pecan pie. We feel like we’re doing something fresh and unique to Cleveland’s dining scene, but we’re also trying to make sure that everything is broadly appealing — after all, who doesn’t love the wonderful flavors of the South?

As of now, join them for dinner 5-10 Tuesday thru Thursday and 5-11 Friday & Saturday. Look for Friday & Saturday lunch very soon, as well as a Sunday brunch. Happy Hour is Tuesday-Friday from 5-6:30, featuring some great food and drink specials.

Or better yet, head to The Greenhouse and watch in person with their first ever tweet up (or tweet from the comfort of your couch and follow along #teamsawyer).There will be a special Iron Chef menu and prozes if you can guess the secret ingredient (pre show of course!). Learn more here.

Way to go chef! You make Cleveland proud!

In other GHT news, two upcoming pop-up restaurants not to be missed at Noodlecat: Lee Anne Wong (I went to he first one – AMAZING!!!) and welcome back pastry chef Corey Barrett with Sweet Streets.

If you have seen Rocco lately, then you know there’s now a lot less of him to love. That’s because he has made some serious life changes and has decided to put himself – his health – first. Something that those closest to him shared last night was well over-do because apparently he is a man that is known to constantly put everyone and everything ahead of himself.

The chef, arguably one of Cleveland’s most well-liked and respected talents (seriously – who has more passion than this guy?), spent the past few months participating in a new show set to air later this month on The Food Network. The show documents Rocco’s journey to significant weight loss and overall better health.

He looks fantastic. Truly. I was honored to be a part of his “big reveal” for his final taping among his family and friends. It was an emotional and inspiring evening that you couldn’t help but get caught up in.

The show airs on Jan 26 at 10 p.m.

As part of the chef’s life changes, look for us to be affected, too. Beginning January 15th, he’s introducing a Fahren-Lite menu. Yes, you can still get the short ribs (breath), but now you have lighter option, too. And each dish lists the calories. Seared tuna salad with mixed greens, miso vinaigrette and sprouts (204 calories). Yes, please.

Also, look for Rocco to become Michael Symon’s latest neighbor. On January 17^th, he’ll open Rocco’s Tacos & Nachos in The Q, just a few steps down from Symon’s B Spot.

The Veggie U fundraiser has come to a close. We raised a total of $3,910, for a grand total of $11,750 donated since we started this drive in 2009. That is simply amazing – thank you. Thank you for your generosity, thank you for taking the time to learn about something you may not have been familiar with, thank you for spreading the word, and thank you for giving – especially this time of the year. It’s truly much appreciated by so many – especially the kids and their teachers.

And finally, a very special thank you to all those that donated gift cards. I didn’t have to beg any of you – you all quickly responded and freely offered to help without thinking twice. If it wasn’t for your continued generosity and willingness to support this cause, we would simply not have been able to raise anything. You are part of  the foundation that makes this such an amazing community.

And to Ron, Renee and Carrie… wow are you three lucky! Enjoy your free eats all year-long (and don’t be too surprised if you suddenly make some new friends!).

Hello and holly jolly to all last minute foodie fanatics!

Do we have good news for you! Gatherings Kitchen in Lakewood will be offering complimentary sticky buns, coffee and a few other sweet treats to those of you who would like to swing by Wednesday, December 21st from 7:30-10am to purchase a gift certificate for that special food enthusiast in your life.

Gift certificates can purchased in any denomination, but the most popular include:

• Friday night Supper Club certificate : Learn to cook as a group then enjoy the feast with a handful of new friends.
($65 for one person or $130 for a couple)
• Prep School : A four week cooking school for those looking to improve their daily cooking routine with more accurate techniques.
($285 per person)
• Cooking Camp for Kids : Perfect for the little chef learning his or her way around the kitchen.
($175 per child)
• Chef Ruth and Chef Doug will also be available to help you customize options for a foodie holiday gift.

While stopping in for a gift and a sweet, check out the new greeting card collection designed by Chartreuse, another Lakewood business. There are little greetings for many of your gift giving needs. Chef Ruth especially enjoys “Meet me at the Market” and “Pretty please with a Pierogi on Top!”

We hope you are able to swing by and celebrate the holiday gift giving excitement with us. Bon appétit!

This Thursday, Dec 15th, Key Bank will pick up part of your lunch tab, at least $10.

Participating restaurants include: Chinato, Barley House, Chocolate Bar, Corner Alley, Pura Vida and Flannery’s.

You don’t have to be a Key customer to enjoy this fun little gesture. But if you’d like to learn more about the nice folks over at Key Bank, and why they are treating you, head to KeyRewardsWeek.com. And you’ll also learn about other week-long perks, like free Starbucks.

Nice way to start the week, don’t you think?

The majority of us have the good fortune to dine out, shop our local grocers and markets, and even grow our own eats. Something we may even take for granted. We read about food. We value and appreciate food. We know the importance of eating right (most of the time anyway), asking questions and paying attention to where our food comes from. Sadly I believe we are still in the minority, though thanks to continuous efforts of many on a local and national front, the greater nation appears to be catching on.

Perhaps the biggest issue here is that many of the people making poor food choices are also making them for their kids. Kids who are growing up on fast food and processed crap. Kids that can’t recognize a tomato from a potato. Kids that are becoming plagued with juvenile diabetes. And kids that represent the first generation not expected to outlive their parents.

Of course there are a lot of factors contributing to this dilemma. And there are varying perspectives on what to do about it. We’re not going to easily solve the problem, but we can start today by trying to make a difference right here in our community.

We can help 4^th graders in Cleveland learn about food. Learn about farming. And understand where their meals come from and the benefits of making smart choices early on. And then they can take that newfound excitement and knowledge home to their parents and start a conversation about what they eat and begin to make better choices as a family.

Once again I’m asking each of you to help me help these kids, teachers and their caregivers. Help them learn and begin to make better choices right now. And ultimately, help their overall health and well-being.

Now in its third year, Cleveland Foodie is raising funds for Veggie U. If you’re new to this program, Veggie U is a national program that promotes the well-being of children through a healthy lifestyle with a focus on making wise food choices, combating adolescent and juvenile disease, and attaining an understanding of sustainable agriculture. The program provides a complete kit and lesson plans to teachers to help educate their students through hands-on, fun curricula. There are 157 participating classrooms in our area and each kit costs $225. At the end of the program, students understand the connection between agriculture, good nutrition and the culinary arts.

To date, we have raised a total of $7,840 and helped save the program within Cleveland schools.

Would you consider helping once again? Do you have an extra $5 to donate? I know it’s a costly time of the year and that we’re not in the best of economic times. But if you can donate, and believe in this cause and thus the bigger picture (and if you’re a regular reader, I’m willing to bet you do) then I strongly encourage you to consider supporting Veggie U.

Like previous years, if you donate just $5 to Veggie U, you will automatically be entered to win more than $2,000 worth of gift cards to all your favorite eateries and shops. Want to increase your odds? Donate $10, $25, $50 or more. For every $5 you donate, you will earn another entry into the drawing. The more you donate, the greater your chance of winning.

WHAT’S NEW THIS YEAR: Based on feedback, I decided to mix things up a bit. Instead of one person walking away with all the goods, I’m going to evenly split the certificates into three groups allowing for three lucky do-gooders to have a very delightful holiday season. You have from now until December 23^rd at NOON to donate and be entered. Three winners will be picked using random.org on the 24th.

HOW TO DONATE: It’s easy – just call 419.499.7500 M-F, 9a.m. – 5 p.m.; you must reference Cleveland Foodie. OR, you can now donate online right here, 24/7.

This fundraising effort would not be possible without the generosity and support of our local chefs, restaurants and local businesses. I may sound like a broken record, but we live in the best city where nearly everyone is always so quick to help and pitch in and take care of others without a second thought. To those that donated, once again I can’t thank you enough. Truly.

To kick things off, we will donate $100 (which will not be counted towards the gift cards). Remember, the more you donate, the greater chance you have. Thank you for your consideration and good luck! And please, spread the word. Let’s see if we can exceed previous years and make 2012 a year of healthy, local eats.

Three incredibly lucky diners will spend 2012 eating and drinking their way throughout Cleveland:

• Greenhouse Tavern / $50
• Noodlecat / $50
• AMP150 / $50
• Fire / $50
• Bistro on Main / two $50 gift cards
• Fahrenheit / $50
• Flying Fig / $50
• Washington Place Bistro & Inn / $50
• Miles Farmers Market / $50
• Welshfield Inn / $50
• 87 West at Crocker / $50
• Crop Bistro / $50
• Luna Bakery / $50
• Dim and Den Sum / $50
• Hodge’s (coming soon) / $50
• Battery Park Wine Bar / $50
• Market Garden Brewery / $50
• Bar Cento / $50
• Paladar / $50
• Touch Supper Club / $50
• Truck (Touch food truck) / $50
• Western Reserve Wines / $50
• Momocho / $50 (plus Eric donated an additional $350 to the program)
• Flour / $50
• Deagan’s / $50
• A Cookie and a Cupcake / $50
• CVI dinner / $100
• Chef’s Garden salad sampler box
• Umami / $50
• Parallax / $50
• Table45 / $50
• L’Albatros / $50
• Chinato / $50
• C2 / $50
• Moxie / $50
• Red / $50
• Lola / three $20 gift cards, one for each winner

Thank you for taking the time to read this and cheers for a wonderful holiday season!

Last month we made our first trip to the new Crop on behalf of Metromix. The first of many I assure you. This post really can only attempt to describe this restaurant – it honestly can’t do it justice. My hope is that is will spark your interest enough for you to go see for yourself. Because you need to do just that. You need to see this magnificent space that once sadly stood vacant for way too long. Lucky for us, the food is good, too. But given the chef’s history here, that was to be expected.

Here’s part of the review, or you can read the full story here.

Now reopen: Chef Steve Schimoler has completed his move to Ohio City and recently opened his beloved Crop Bistro & Bar in the historic United Bank Building, right across from the West Side Market.

Food: Schimoler is one of Cleveland’s most well-respected chefs. His original Crop, in the Warehouse District, was well-liked and often packed based solely on the reputation his food quickly earned. The menu is fairly similar as its original, keeping plenty of favorites, plus some new additions. The chef focuses on creative American cuisine, with a whimsical and often local twist. He doesn’t take himself too seriously, and carries that same philosophy into the kitchen. And because so much of the menu’s emphasis is on regional fare, expect an ever-changing menu.

We started off with the balsamic popcorn ($6), grilled mission figs with goat cheese and hazelnuts ($9), and the roasted beet salad ($9). Entrées included the braised short ribs with smoked mushroom barley and baby carrots ($24) plus seared ahi tuna ($27).

The figs were easily the standout and proved to be the perfect start to the meal. The popcorn, while a novel idea and certainly fun to order as a group, didn’t pop with nearly the excitement we were hoping for.

The perfectly-seared tuna was an instant hit. This generously-sized portion with its quinoa salad was incredibly flavorful, well-seasoned and simply a stellar dish. The short ribs also proved to be another smart order, though not as tender as we had hoped.

Post dinner, the happy eating did not stop as the chef sent out one of each of their desserts for the table to share, including the seared foie gras with espresso brownie. It was quite the feast for the eyes as well as taste buds.

Libations: Like the food, the drinks are equally as interesting and spirited. Sure, there’s a full wine and beer list, plus they’ll make you any ho-hum cocktail of your choosing. Or, you can opt for something slightly different, as in one of their numerous specialty concoctions. We recommend Murder on the Orient Express ($11), a gin-based drink with five-spice blood orange syrup topped with egg whites. It tastes as good as it looks—and then some.

Décor: Grand. Magnificent. Impressive. This is what comes to mind as you step inside this former bank, originally constructed in 1925 as one of the last classical bank buildings built during the city’s golden age for finance. There truly is not another space like this to be found locally. Much of the interior, particularly the ceiling, has been painstakingly restored. There’s lots of natural light, a large open kitchen complete with a must-sit chef’s table and a striking mural that oversees the bar and lounge area. The dining room itself is vastly open, which does lend itself to an above average noise level.

Insider tip: Be sure to ask for a tour of the vault downstairs, which is also available for private parties. And look for Crop Market to open in the near future selling many of the items found on the menu, plus coffee, desserts, cured meats, cheeses and other housemade items.

Bottom line: Change is good. Change is smart. And in this case, change is simply magnificent.