Here are two recipes courtesy of chef Ben Bebenroth:

Pfankuchen (Ben’s mom’s pop-over pancakes; yields 8)

• 6 eggs
• 1.5c whole milk
• 1.5c flour
• ¼ tsp salt
• ½ tsp nutmeg
• 6 tbsp butter

Heat oven to 400 with a 12 inch cast iron skillet inside. Add butter to the hot skillet and return to the oven. Whip eggs to a frothy state. Add flour, salt and nutmeg to the eggs and mix until stretchy. Add milk and mix till smooth. Pour batter into the hot skillet and return to the oven for 40 minutes. Dust with powdered sugar and serve immediately with hot maple syrup.

This post was sponsored by Heinen’s. When making these German pancakes at home, Glenn, the beer specialist for Heinen’s, thinks they can be paired in the traditional way with a German Berliner Weissbier. Or his take on it, with a full bodied “coffee stout”. He adds: the Berliner Weissbier is a bottle conditioned wheat beer that is clear, pale golden straw-coloured appearance. The taste is refreshing, tart, sour and acidic, with a lemony-citric fruit sharpness. This will contrast and cut through the heavy sweet flavor of the syrup. It will be refreshing and light. My favorite Berliner Weissbier isn’t even German, though. Dogfish Head’s Peche Festina is my choice. Fermented with real peaches, it adds a little different tartness to this early Suumertime beer. This is a beer equivalent to a mimosa or a bellini. Berliner Weissbiers aren’t as popular as the used to be, when there were over 70 breweries in Berlin alone brewing this classic style. That all being said, I would probably serve a beer like Founder’s Breakfast Stout. This delicious stout is black as night with a thick tan colored head. It has a first taste of strong coffee with a little chocolate bitterness on the finish. It is full bodied enough to not be overwhelmed by the maple syrup. And with that delicious bitterness, it makes you want that next bite of the meal.

Two totally different approaches, same result he says. Delicious beer that contrasts the sweetness of an equally delicious recipe. The Peche Festina is a late spring release. Available in a 4 pack for $8.99. The Breakfast Stout is available now (but not for long) in 4 packs for $11.99.

Bacon-wrapped lamb loin over pheasant confit and winter spinach hash

• 4pcs bacon
• 1 lamb loin, boneless
• 2  red potatoes (or fingerlings)
• 1 tsp. Duck fat
• 5 cocktail onions, rinsed
• 2 cherry peppers, julienne
• 1 clv. Garlic sliced like chips
• 1.5 oz. pheasant confit  (or duck confit)
• 1oz sherry wine
• 1/2oz  Arrowhead spinach
• 1.5oz heavy cream
• 1 sprig fresh thyme
• Drizzle of Saba (grape must) or aged balsamic vinegar

Cut lamb loin in half width ways and again long ways to yield 4 equal pieces about the size of a middle finger. Wrap each one individually with bacon at an angle to cover the whole piece keeping tight to the meat. Chill 20 minutes in the refrigerator. Wash potatoes and half them, dot them with duck fat and season with s&p, and bake at 350 for 12 minutes. Put the rest of the duck fat in a pan and get to a good sizzle. Sear the bacon wrapped loin in the duck fat until brown on all sides total 1.5 min, about 30 seconds per side. Remove from pan and rest in a warm place. Add to the pan the drained and dried cocktail onions, and cherry peppers, sweat for 2 minutes, but allow little color. Add garlic and move around in pan for 30 seconds. Add 1.5 oz. of pheasant confit  and allow to get loose for 30 seconds. Crank the heat and deglaze with sherry wine, come all the way down until very little liquid remains. Add the cream and spinach and allow to simmer hard for 30 seconds. Remove hash from the pan and pile in the corner of your plate. Pull the thyme off the stem and add to the cream sauce, set aside. Slice the lamb on a bias and position on top of the hash. Drizzle sauce around the hash pile and accent with a drizzle of Saba.

For this dish, Laurie, one of the wine consultants for Heinen’s, says this recipe screams Cotes-du-Rhone. She says it pairs so well because of the earthy, cherry, spice and herb flavors common in this wine from the Southern region of France.

Whether you’re looking to throw a clambake yourself or attend one, here’s a quick guide to help you take full advantage of the season, from the food to the prep.

Attending a Bake 

BlueCanyon  / September 11 – October 10. Cost is $25. Bake includes one dozen clams, sweet Ohio corn, sea salt crusted baked potato and choice of chicken or smoked brisket. (I highly recommend the brisket). In general, I think Blue Canyon is at its best throughout fall and winter.

Winking Lizard / September 18-20 (Bedford Hts) and September 25-27 (most other locations but call to confirm). Price ranges from $16.99 – $28.99. Bake includes one dozen clams, corn chowder, corn, baked or sweet potato, garlic bread and choice of chicken, ribs, steak or lobster (plus a la cart items available). It’s been several years since I’ve been to a bake at the lizard – not the best in town, but will satisfy your fix.

Miles Farmer’s Market  / October 3. Cost is $60 (or $35 for take out, excludes appetizers and desserts). Bake includes appetizers like shrimp cocktail and wings,one dozen clams, chowder, broth, corn, ½ baked chicken, sweet corn and slaw, plus dessert table. This drawa a rather large crowd and is an area favorite. I’ve never attended, but enjoyed a bake to go.

Lakehouse Inn & Winery / September 19. Cost is $50 and reservations are required. Bake includes chowder, corn, chicken, one dozen clams, baked potato and dessert (plus s’mores by the bonfire and live music). The picturesque views of the lake – free. This just might be the ideal setting in our area for a clambake. I’ve attended this bake twice. The first time was absolutely wonderful – even the chicken, which I’m normally not a fan of. The second time however, we weren’t as impressed as the first year.

Throwing a Bake               

Heinen’s / Two types of bakes offered, the Cleveland Traditional ($14.95 pp) or the Heinen’s Favorite (29.95 pp). Both bakes include one dozen clams (bagged and washed), half a seasoned Gerber chicken, Ohio corn, yam or red bliss potatoes, slaw, broth and rolls/butter. The Heinen’s Favorite also includes a ½ lb mussels and 1 ¼ lb lobster. For $18, plus a refundable $100 deposit, Heinen’s also rents the steamer. Bakes available now until the end of October. Three days notice appreciated and orders are based on a four-person minimum. My one brother and sister have both used Heinen’s in the past. Everyone was happy with the food and they seemed pleased with the minimal prep.

Lobster Bros.  / Bakes range from $16.50 pp – $20.99. The team here uses Rhode Island little neck clams which are shipped daily. Orders are based on a 10 person minimum. The prepackaged bakes include clams, half seasoned chicken, sweet corn, sweet potatoes, cole slaw, rolls and use of a steamer (everything is seasoned and packed in the steamer / ready to steam at home). Other bakes include oven-roasted chicken and extras like steak, soups and lobster. Call one week in advance to place your order.

Euclid Fish  / Self-proclaimed as the home of the original Cleveland clambake, they offer clams, sweet Ohio corn, chicken and sweet potatoes. They also provide you with a kettle or basket steamer, depending on party size, plus plates, bowls and silverware. Lobster, crab legs and steak also available. A 48-hour notice is required. Clambake available from Sept. 27 – Oct. 25.

Dean Supply / Dubbed by many local chefs and home cooks as a culinary wonderland, Dean Supply truly is one-stop shopping for all your cooking needs. So if you are prepping for a clambake, be sure to put this family-owned shop atop your list for items like: steamers, clam knives, bowls, butter warmers, lobster crackers, paper products, plus a slew of other items you never knew you needed!

Special for Cleveland Foodie readers: Visit here for your clambake checklist and  a 10% coupon off almost everything at Dean (just enter your e-mail and they’ll send it to you; can be used in-store or online).

Spice of Life Catering / Love clambakes but don’t want to be responsible for anything besides eating? Let chef Ben Bebenroth cater your bake. Be assured his team will prepare something for you that truly showcases all the local flavors of the season (except the clams, those aren’t exactly local!). Call for pricing and to discuss menu options.

Some possibilities include: a harvest of local veggies like heirloom squashes, corn and potatoes sound paired with grilled local bacon and corn salad, red bliss potatoes and butter with roasted Killbuck oysters and minced parsley as sides. Sherry caramelized onion tartlets with goat cheese and fresh thyme and grilled corn with chili aioli, Parmesan and a squeeze of lime. Desserts like sweet potato pie with praline pecans and bacon whipped cream in a lard crust. Or fried chicken with sherry black pepper gravy and housemade hot sauce, buttermilk biscuits and honey butter. And finally Chili charred flank steak on soft rolls and housemade crock pickles.

Rocco Whalen /quick & easy recipes

Chef  Whalen apparently likes to keep busy. When not running Fahrenheit, he’s working on his exclusive partnership with Bracken Grills, makers of premium outdoor grills and clam steamers. The steamers will hit the market shortly and cost approximately $379. As part of his partnership, he’s developing recipes as well as honing in on his tailgate-inspired steam technique cooking method which coincides with his personal tailgate truck. Yes. Rocco has a personal tailgate truck which he uses to whip up game day feasts for private companies during home Browns games or cater off property (interested – call the restaurant to inquire and please invite me!).

Clams steamed then chilled with heirloom tomato relish
4 cups chopped heirlooms
1 oz roasted garlic
1 oz fresh basil
2 oz cider vinegar
1oz fresh dill

• June 7th: Muddy Fork Farms Asparagus Dinner – Wooster
• June 28th: Urban Landscape Dinner at Keith Berr’s Courtyard – Cleveland
• July 4th: Rooftop Fireworks Urban Landscape Dinner – Cleveland
• August 9th: Urban Landscape Dinner at Karen Small’s Backyard – Tremont
• August 16th: Heritage Lane *Family Friendly* Bison Roast – West Salem
• September 20th: Muddy Fork Farm Heirloom Veggie Dinner – Wooster
• September 27th: Killbuck Valley Mushroom Fall Fungus Dinner – Wooster
• October 18th: Mackenzie Creamery “Get Your Goat” Dinner – Hiram

This time around, they have scaled back on the courses to make the experience more budget-friendly. The 5-course dinner is now $100. This includes food, wine pairings and a tour (beautiful surroundings compliments of mother nature). These tend to book fast, so if interested, call now to reserve the dinner that appeals to you most.

The last time I was at this winery, probably five or six years ago, it was known as Dankorona. Granted I was definitely over served that evening and my memories are pleasantly fuzzy, but let’s just say there was nothing memorable about that place. While it was basically a dump with horrible wine, I have to admit I did have fun the few times I was there. Kind of like the old Lonz Winery – you didn’t go there for the wine, but you always left happy.

I was pleasantly surprised when I arrived for our work retreat. The place looks completely different and is absolutely beautiful (the Web site does not do this place justice). The inside is very tranquil – almost like a spa, with a a giant stone fireplace surrounded by over-sized couches, wonderful woodwork and other natural elements that make you feel like you could be sitting in a winery out west.

The grounds were equally as impressive with gorgeous flower beds, walkways and a stone patio. You can tell a lot of attention and detail was spent on this “new” winery.

Coincidental, I received an e-mail from chef Ben Bebenroth of Spice of Life Catering the day before the retreat. Turns out he is now responsible for all the food at ThornCreek, another feather in this winery’s cap.

To celebrate the new business partnership, there will be a Tuscan Harvest Dinner and wine tasting on Sunday, October 19 from 1 p.m. – 6 p.m. The cost is $35 per plate or $40 the day of.

The Tuscan Harvest Dinner will feature an Italian family-style menu with ingredients sourced from family farms within 100 miles of the winery. Guests will enjoy a buffet of smoked Berkshire hog; olive-braised, grass-fed beef; heirloom organic vegetables; hardwood-grilled Chioggia pumpkin; aged cheeses and house-baked breads. All offerings have been created to pair perfectly with ThornCreek wines, including the just-released Cabernet Sauvignon Reserve.

“We’ve spent the summer tailoring our flavors to the wines and honing presentations that really suit this beautiful venue. Some menu items even feature herbs from the winery gardens. This dinner will showcase the best of what we’ve learned,” said Bebenroth.

Reservations are highly recommended and can be made by calling 216.432.9090.

While we won’t be able to attend this dinner on Sunday, I definitely plan on heading back to ThornCreek soon. I was genuinely impressed by the grounds and overall atmosphere and look forward to trying a few of the chef’s dishes – oh yeah, and the wine.

1. What are the top 5 spices every home chef should have? Sea salt, coriander, cumin, black pepper, chilies and cinnamon.

2. What is your favorite and least favorite thing to make? Favorite is ravioli for sure. I love making pasta and fillings with layers of flavors. Least favorite is anything in the microwave, even though I do it all the time.

3. What is your favorite thing about Cleveland and what drives you nuts? The best part about Cleveland is that the people around you, at one time or another, have taken their lumps – real people, down to earth eaters. I like that. No jokes but were still laughing, you know?

4. If you could cook for one person, real or dead, who would it be? My little one, Sydney Bloom. She’s only 16 months, but when you feed her something new and she loves it, her eyes could light up a room. Cooking for her is so cool because she wants to see it all happen. It’s like having the most attentive student ever.

5. You’re having a dinner party, top 5 songs on your play list? Definitely some Coltrane, Morphine, Jazzy, Beastie Boys, Beck and Maggot Brain.

6. Favorite restaurant in Cleveland? The Flying Fig

7. What restaurant do you miss? Charleston Chops, Charleston S.C. Chef Jeff Gibbs. I learned a ton in that place.

8. What hidden gem / café have Clevelanders yet to discover? Chef’s Choice Meats in Berea on West St. Kris Kreiger is a friend of mine and a hell of a butcher. His dry cured sausages are the best in town. In fact, you’ll have a hard time finding anything like his anywhere around here.

9. What’s your last meal on Earth? Fried mush, maple syrup, Amish bacon and black coffee in a log cabin far away from the sound of tires on pavement.

10. Most unusual food you have ever tried? Jelly fish – not for me.

11. Most famous person you have cooked for? Aussie, ambassador ’05, and Scooter Libby, same dinner. Fame by default.

12. Why do you feel so passionate about supporting local farms/farmers? It’s a mix really of a little Greenpeace, a little Robin Hood and a big shot of quality. I believe in our power to change our food system by focused boycotts and directing your dollar locally right into the pocket of your neighbor. I want people to realize the benefits of eating fresh, seasonal food for their health, but at the same time for the health of the world by shortening the distance your food has to travel, and the energy it consumes. That message is the same one that can give the government-funded corporate food giants the kick in the pants they deserve. I feel so strongly about this because the food we grow here is better than the food they grow there. Know why? Because it is already here, get it. I’d like to say that I helped take a little change out of the pocket of General Mills and put it in the pockets of Monica Bongue, or Marc Welton, or Tom Wiandt, or Cara Rabenolt. I’m not trying to rattle off farmers like a resume, but rather prove the point that the food we are using at Spice Of Life has a face and family in front of it, not a bar code. There is a great community of local food supporters in the food and beverage circles of Cleveland. I love seeing how many different ways all the chefs in town can utilize the same seasonal ingredients – it’s almost as if the season and the selection sets the bar for the palette of foods to choose from and then the chef takes those flavors is the real fun. I love catching up with folks and hearing about what they have been making in the restaurant and at home. It always keeps you thinking.

13. What local farms do you visit regularly? Killbuck, Deer Run, Crown Point, Sarah’s Vineyard and Whitehouse Gardens

14. If you weren’t a chef, what would you be doing? Snowboarding – just living in a mountain town working the lift or something. That’s something I’ve always wanted to do. Just have a no brainer job for the season pass and ride when it’s great. Maybe write a few recipes on the weekends when the lift lines get long.

15. What do you want people to know about Spice of Life? We just want to feed good food to good people, that’s all.