2. What is your favorite and least favorite thing to make? I absolutely love making ice cream. The flavor possibilities are endless and there is a lot of room for experimentation. I also love putting together cakes. It takes a lot of patience but I love making all the separate parts; the cake layers, filling, soaking syrups, and frosting, and then experiencing it all together…with both the eyes and the tastebuds!

I don’t like making puff pastry dough from scratch. I made it in school and while it was interesting to see the process, it is just too labor intensive and the purchased stuff is very similar.

3. What is your favorite thing about Cleveland and what drives you nuts? I love all the little neighborhoods and what each has to offer: Tremont, Little Italy, Coventry, Lakewood, Ohio City, Shaker Square, University Circle. I just wish there was better public transportation to access all these areas more efficiently and conveniently. I hate when people really trash Cleveland, especially when they live here. I’ve been to a lot of great places, both in and out of the U.S., but I have a soft spot for Cleveland and always will.

4. If you could cook for one person, real or dead, who would it be?
Real: Oprah Dead: Charles Darwin

5. You’re having a dinner party, top 5 songs on your play list?
I always like to have a nice variety: “Forever Yellow Skies” by The Cranberries, “Electrical Storm (Orbit Mix)” by U2, “The Rach 3″ by Sergei Rachmaninoff, “Ecstasy” by Rusted Root, “Get Up Offa That Thing” by James Brown.

6. Favorite restaurant in Cleveland? I’ve always had good experiences at The Flying Fig.

7. What restaurant do you miss? I have fond memories of going to the original Lopez & Gonzales with my parents, siblings, and aunt and uncle. That was when I was still a pretty picky eater though.

8. What’s your last meal on Earth? A good, crusty bread with the richest, saltiest butter I can find, the perfect Caesar salad, a chicken simply roasted with butter, salt, pepper, onions, and lemon, risotto with rosemary and mascarpone, a bowl of pistachio gelato, and a nice dessert wine.

9. Most unusual food you have ever tried?
I know for many folks, this isn’t so unusual, but for me, it is sweetbreads. The first time I had them, I really didn’t care for them. The second time, I actually enjoyed them.

10. Most famous person you have cooked for? I was just part of a small team who prepared dinner for a very exclusive group of people, that included Colin Cowie, lifestyle and design expert to celebrities.

11. Most requested dessert your friends and family ask you for? Honestly, I haven’t repeated a lot of desserts for family and friends. I use the opportunity to experiment with new desserts and baked goods. They’re pretty excited anytime I make anything! One of my most requested cookies, though, are Fudge Crackle Cookies.

12. Where do you grocery shop? I do the bulk of my shopping at Giant Eagle, mainly for price and convenience. For more specialty items I can’t find there, I love Nature’s Bin in Lakewood.

13. Favorite guilty pleasure when it comes to food? I definitely have a weakness for salt, great breads, and really good doughnuts.

14. If you weren’t a chef, what would you be doing? My plan was to be a Forensic Scientist, working with DNA.

15. If you could visit any restaurant in the world, which one would it be?
I would love to have the full El Bulli experience.

16. What is one easy dessert everyone at home could make?
Fruit (either fresh or slightly cooked down with butter and sugar until tender) served with a streusel topping and fresh whipped cream. Taking advantage of fruit that is available is an easy way to create a simple, yet delicious dessert, whether it be for your own enjoyment or for a special occasion. The key is to use fruit that is in season. Some general guidelines: stick to pears, apples, and cranberries in fall and winter. Stone fruits, such as apricots and plums start becoming available in late spring, and then berries in the summer.

For the streusel, work the following ingredients together with your fingers until it comes together and is crumbly:
4 oz. (1 stick) unsalted butter, slightly soft
1 cup all-purpose flour
3/4 cups granulated sugar (or equal amount of brown sugar if you want a richer taste)
1/2 tsp. salt

Spread in an even layer on a sheet pan and bake at 350 for 8 – 10 mins or until lightly brown.

This streusel recipe can be easily doubled or tripled, without affecting the quality. To add a bit more interest and texture to the streusel, feel free to add about a 1/4 cup per batch of coarsely chopped nuts or even oats.

For garnish, whip two cups of heavy whipping cream with 1/2 cup of powdered sugar and 1 tsp. vanilla extract, until medium-firm peaks form.

Serve this dessert in small bowls for a casual look or parfait-style, in martini or other nice glasses for a more elegant look. Start with fruit on the bottom, top with desired amount of streusel, and then a dollop of whipped cream.

17. Favorite TV show? All-time favorite is Seinfeld, with The Office coming in at a very close second.

18. What kitchen gadget can you not live without? A microplane and small and large off-set spatulas.

19. What is the best plate of food you have ever had? I’ve been fortunate enough to dine at several great restaurants, such as Babbo, The Slanted Door, The French Laundry, Zuni Cafe, etc. However, my most favorite dining experience was at a restaurant called Le Chien Noir in Kingston, Ontario. It is a French bistro in this Canadian city that borders Lake Ontario. It was the simplest yet most delicious plate of steak frites I have ever had. That, along with the company I was with and the atmosphere, made it a dining experience I will never forget.

20. Favorite meal from your childhood? Not necessarily a meal but a few different foods. Potato Pierogies with sauteed onions and butter, potato pancakes, cinnamon rolls, and Packa (Ukrainian Easter Bread). These are all foods that both my grandmothers made. That’s a lot of carbs, huh? Also, I remember delicious cupcakes that my mother made when I was only a couple years old. They were very rich chocolate cupcakes with chocolate fudge frosting topped with the little colored sprinkles. I have yet to find a chocolate cupcake that is as good as those.

21. How did you become a pastry chef? I have always had a passion for food and an extra-passion for desserts. I was almost through with my Undergrad Degree in Biology from Kent State when I had a light-bulb moment. I love science but I also have a very strong creative side that I knew I had to incorporate into my career. I graduated from Kent, completed the Pastry Program at ICASI, and landed my first restaurant pastry position, opening with Lola in Downtown Cleveland. Since then, I have gradually begun to marry two of my strongest interests, science and food. Working at Crop has really allowed me to apply my science education to my dessert creations in terms of new techniques, ingredients I am able to use, and continued experimentation. Also, continuing to take science-related coursework as I can allows me to stay sharp and current in that area while still working with food.

22. Are you trying out any new desserts? I really love floral notes but I know many people are hesitant because it reminds them of perfume. For spring, I want to put a dessert on the menu that is a balance of floral and herbal notes, something that is refreshing and not too perfumey.

23. How does science play into your desserts? I incorporate aspects of food science into my desserts in ways that improve the dish, whether it be texturally, flavor-wise, or nutritionally. However, I strive to make these improvements subtle and so they are not screaming out to the customer, like “Hey, I am a laboratory experiment on your plate!”. Part of my philosophy is, if it does not do anything to improve the quality of the dessert, then do not do it. I also plan on using my science background and continued science education to create baked goods/desserts that are delicious and nutritionally sound.

24. How did you become involved with a Ukrainian vocal group? I have always been very involved in my Ukrainian heritage but as I got older and busier, I fell out of a lot of the groups and events. The opportunity arose to audition for a Ukrainian Female Vocal Ensemble. Because music, particularly singing, has also always been a big part of my life, I knew this was something I had to do. Our group, Zorya (which translates into star), is made up of about 13 women who all live in the Greater Cleveland area. We bring a fresh, young face to Ukrainian music while still maintaining tradition. We are recording our first CD of folk, Christmas, and sacred music. I am thrilled to be a part of it.

We had several of my cousins over, as well as my parents, uncle and grandma. My grandma is one of seven kids so my mom is like one of 100 first cousins. When she was growing up, they did everything together. Of the second and third cousins (confused yet?), I’m closest to these guys and that’s who we had over. It’s always fun for us younger cousins to sit around the table and hear the stories from their childhood, and of course, my grandma, for 94, can remember everything and every date that has ever happened so listening to her talk and share is easily one of my favorite things. We have such a large family and every time we are together, it not only makes for a wonderful time and good laughs, but I also realize just how fortunate I am to be part of this – and also a little sad that we don’t get together more often.

The Meal
Since it was a big group, I wanted to make an easy meal that I could prep most everything ahead of time. Pretty much everything on the menu I’ve made before, so that definitely helped. The exception to this was the beets I served first. I absolutely love beets but have never attempted to make them before. My favorite beets anywhere are at Lolita, and thankfully, the man behind those beets, Chef Matt Harlan, helped me attempt to recreate that dish.

Lolita’s beets are drizzled with a mixture of honey, red wine vinegar and extra virgin olive oil. Then, topped with a mixture of ricotta, salt/pepper and lemon zest, then finshed with chives, toasted almonds and orange zest. It’s absolutely delicious.

Matt was cool enough to give me some tips on making this dish. I did a practice run earlier in the week and frankly, they came out like crap. After talking to Matt, I realized where I messed up and mixed everything together with the ricotta and therefore totally botched this dish. Luckily, my second attempt came out much, much better. They weren’t as good as the real thing, but I must admit they weren’t bad and I think my guests enjoyed them. Either that or they are fantastic liars.

As for everything else, I made:

–My famous stuffed date appetizer, inspired by Avec, my favorite restaurant in Chicago. Seriously, this is the best appetizer ever and always a big hit. Click here for the recipe.

–Chickpea bruschetta, a staple at Mario Batali’s Babbo restaurant. For this dish, you need:
1 C chickpeas
4 T olive oil
2 T black olive paste
2 T balsamic vinegar
2 T chopped basil
dash red chili flakes
dash fresh rosemary
1 clove minced garlic
Kosher salt to taste
toasted bread

Combine everything and serve over bread. Can be served either as an appetizer or with the meal, which is what I prefer.

–Peas, but not just any peas – another Mario Batali classic. Super easy and again, a sure crowd pleaser. Even the non-peas lovers enjoy this simple dish.

–Pasta with summer amatriciana sauce (adopted from Fine Cooking). Not as good as Battuto’s version, but definitely a winner.

2 T olive oil
1 red onion, diced
2 – 5 thick slices of pancetta (about 1/4 in thick), cut into short strips (I prefer the pancetta at Chef’s Choice Meats, but because of distance, I often just pick it up at Miles Farmer’s Market)
1.5 lbs cherry tomatoes, halved
1/8 tsp cayenne
Kosher salt to taste (I often omit this depending on how salty the pancetta is)

Heat the oil and onion over medium heat until softened but not brown, about 4 mins. Add pancetta and cook until both are a muted shade of purple, about 6 mins. Add tomatoes, cayenne and salt. Simmer until the tomatoes have been reduced to a thick, pulpy sauce – about 15 – 20 mins.

You can either serve as is, which is great, or take it one step further and mix with an immersion blender (my favorite tool in the kitchen), which is how I prefer.

–Bone-in pork chops. The key here is the brine, which we learned from Mario himself. Soak the chops in a mix of ¼-cup kosher salt and ¼-cup sugar in 2 quarts of water for at least 12 hours or overnight. Then brush with olive oil and season with salt and pepper and grill. You can also serve with grilled shallots or peaches, but I was lazy and we just served with really good balsamic. Trust me, the brine really does a number on these chops and they are simply wonderful. I could never eat chops until I discovered the beauty of brine.

Babbo
If you read the blog, you know I’m a huge Mario Batali fan and that Babbo is perhaps my favorite restaurant anywhere. This is why I couldn’t resist going to Babbo twice. I had every intention of trying Blue Hill (recommended by the NYC foodie), but since I was dining solo, the bar at Babbo is a better dining environment. I can’t explain it, but the space overall (with the exception of the second floor) is wonderful – very warm, cozy and even a bit rustic. And the bar is ideal for people watching and eating.

The first night I had the braised fennel and pear salad with gorgonzola and bucatini all’ amatriciana with guanciale. The salad was simply outstanding. I’ve never tasted anything quite like this. The flavors all worked so well together, especially the gorgonzola and pear. The pasta on the other hand was good, but not great. I enjoyed the dish, but I have to admit, the version at the old Battuto was better. I almost didn’t order this pasta because I make it all the time at home and wanted to try something different. But I figured Mario’s version would knock the socks off local Battuto, but surprisingly it didn’t. If I never had Battuto’s version, I’d say this was a great dish. But I did, so all I can say is it was good.

For dessert, I can’t recall the name of what I had, but it was a warm apple dish wrapped in some type of dough with cinnamon gelato. It was a perfect fall dessert – every single bite.

For the second dinner, I started off with Armandino’s salumi (culatello and hot sopressta) and the beef cheek ravioli with crushed squab liver and black truffles. This is the infamous meal that Dominic Cerino said was the best plate of food he has ever had – apparently better than sex. How could I not try this dish?

The salumi, of course, was great. Again, I almost didn’t get this because a few weeks ago we had the same thing from Armandino’s place in Seattle, but couldn’t resist. It’s that good and something I know I won’t have anytime soon. The ravioli was also great. While I wouldn’t say it was the best plate of food I’ve ever had, it was damn good and definitely up there. Earthy overall and a little rich, but not overwhelming in the least. I would definitely order this again. To finish it all off, I had the saffron panna cotta with peaches and peach sorbetto. This was phenomenal. I love saffron but have never had it in dessert. This was a nice surprise and worked really well with the peaches. I’m now going to seek out saffron-inspired desserts!

Maze
I have to admit, I’m a big Gordon Ramsey fan. I love Hell’s Kitchen and The F Word on the BBC. And from everything I’ve read about this cursing chef, he’s truly like that in the kitchen but exceptionally nice and well-mannered outside. Being the fan that I am, I had to check out his restaurant in the London Hotel for lunch.

I opted to go with the tasting menu, which featured two small entrees: scallops with raisin puree and corn fritters and braised short ribs with pommes puree.

The scallops, although small in potion (one and a half), were packed with flavor. I wasn’t sure what to expect with the raisin puree but it was surprisingly delicious! And the mini corn fritters were a nice touch, too. My only regret is the size of the overall dish. But I suppose that truly is a taste. The short ribs, on the other hand, were a bit larger in size and more of a meal. They were braised in wine and pomegranate and served with the silky smooth and creamy pommes puree – the best I’ve ever had. I did enjoy the braised ribs, but wasn’t overly crazy about the wine and pomegranate sauce. It needed a bit more wine and little less pomegranate.

Artisanal
This was another spot recommended by the NYC foodie. He said if you love cheese, and I do, then this is a must-try place. He described it perfectly: a big brasserie of sorts with simple French food. I ended up going to this place twice for lunch and dinner. It’s close to the hotel I stayed at so I knew I could be in and out fast and back to work.

For dinner, I started off with the chickpea soup with Moroccan cilantro and yellow fin tuna carpaccio with fennel and ratatouille vinaigrette. To finish it off, I had two cheeses: piero robert and abey de ballock.

The soup is perhaps my new favorite soup – it was that good. I asked the server to tell me the basics and he said onions, chickpeas, vegetable stock and Moroccan cilantro. It sounds too easy so I’m wondering if he was holding out. Either way, I’m going to try to recreate this at home. Hopefully Heather’s Heat with carry the spice I need. The tuna was ok. I wasn’t overly impressed with this dish, but luckily was still stuck on the soup so I really didn’t care. The fennel was too strong and overpowered all other flavors. At least the cheese was also wonderful. But to me, most cheese it. The creamier and stickier the better.

For lunch, I had the croque munsieur (fancy grilled cheese with Gruyere and prosciutto). Now how can that not be delicious? There was even melted cheese on the outside. I know this sandwich was bad for me and probably packed with two day’s worth of calories, but it was so good I didn’t care. Add of glass of wine, which of course I did, and it was a very memorable lunch in New York.

Nobu
My one client that I was in town with is a huge fan of sushi and Japanese food in general so I was excited to take him to Nobu. As far as sushi goes, it doesn’t get much better than this.

Since there was four of us, we ordered a little bit of everything and some things twice! Since my client spent several years in Japan, I let him do the bulk of the ordering. I don’t remember the names of everything we had, but each dish was perfect and did not disappoint anyone. From what I can remember, we had the sashimi salad with matsuhisa dressing, yellowtail sashimi with jalapeño, rock shrimp with creamy spice sauce, squid with garlic sauce, black cod with miso and numerous rolls and sashimi. Seriously, every single bite was fantastic and we all walked out of there very happy and eager to go back.

This was the first time at Nobu that I didn’t see any celebrities. In the past, I’ve seen Howard Stern and Mandy Moore. Apparently 6 p.m. is too early for the celebs to eat but ideal for me.