1. You have a lot of passion for your craft. How did you get started? I’m a chef by trade and have made sausage at home for a long time. My experience of living in Germany and learning and eating the many regional cookery has also led me to what I do now. I was close to opening a restaurant a couple of times but timing just didn’t work out. I chose the butcher shop then because I thought the hours would be better – ha.

2. Artisan-cured meats are growing in popularity. Why? That’s a good question. I’m not sure other than perhaps some people are concerned with what they are putting in their bodies. As a result, the products I make are authentic clean products which older folks remember them to taste like, and the younger folks realize the taste is down right yummy.

3. What’s the secret to curing meat? The right know-how and environment.

4. Who else is doing a good job of curing in Cleveland? The most interesting one I have tried is from MS [Michael Symon] and that’s his saffron salami. I don’t know if he still makes it but it was very interesting. Other than Mike, I know guys are trying to do it but I don’t know their products.

5. How would someone start curing meats themselves? Take my class on dry curing.

6. Are you currently experimenting with any new flavor combinations? In these couple of slow months I am trying a few test batches of new products. First, I’m trying a cold-smoked dry-cured Polish sausage. Second, I’m trying two new salamis: a Polish salami with cardomon and a Hungarian. The sausage will be ready in a month and the salamis in three months; however, I just made a killer batch of liverwurst and smoked braunschweiger. And in time for Mardi-Gras, I’ve made tasso ham. Also, I am going to resurrect two old ones, both dry-cured: Cuban-style chorizo and Chinese sausage.

7. If someone is coming to your store for the first time, what is a must-try item? That’s like asking which child is best. The most complex is my smoked andouille. Lately, my dried apple breakfast sausage has been very popular. On the dry side, my sopresseta, Genoa or linguisa are all excellent.

8. How does your selection of beef, chicken, veal, fish, pork, etc. differ from a traditional grocery store? Completely. I am a proud supporter of as many Ohio farms and businesses as possible. My beef is awesome. It’s Ohio Signature Beef (chemical-free beef). It is source verifiable and I can call the farmer. I get it by the side – my product has bones in it! Grocery store meat cutters, for the most part, wouldn’t know which end of the cattle to grab. Thus I can dry age product for better tasting steaks. I also get a series of what has come to be called Bistro Steaks: skirt, flank, flat iron and sirloin tri tip. But the stew meat and roasts are equally better. My poultry is free-range natural chicken and turkeys. Gerber in Kidron, Ohio for chicken, Albright in Dayton for turkey and Daisyfield in Sandusky for pork. And my seafood is almost always wild – Texas gulf shrimp as big as your finger.

9. What farmer’s do you regularly support and why? As mentioned above, I support as many Ohio producers as possible. I’ve just put a program together to start carrying an array of Ohio produced dry goods by small to medium producers. As for the why, I just think it’s smart business. The big box stores have all the advantages, but do we know where the products come from and how they are handled? With me and my small place, I know all the products and how long they have been kept and how they are handled. I’m also making more contacts by participating in the North Union Farmers Market at Crocker Park in the summertime. It’s been fun getting to know the other vendors, farmers and customers. I’m looking forward to participating again this year.

10. What’s your favorite way to prepare a steak? Better question is what’s my favorite steak. It’s my 2.5 inch Cowboy steak (our signature steak) which is a frenched down rib steak with a handle. It’s dry aged to perfection then allowed to come to room temperature. It’s seasoned with just Kosher salt, fresh garlic and of course black pepper, then thrown on a medium hot charcoal fire and grilled to medium rare (about 20 minutes – I said it was thick). It’s absolutely kick *ss! You could add sauteed button mushrooms in butter and sherry wine on the side and one of our twice baked potatoes with honey, maple bacon, cheddar cheese, sour cream, onions and chives. Why go out to dinner for a steak? Yum.

11. Why should a vegetarian visit your store? Provided they are not vegan, we have a killer cold-smoked salmon, fresh organic/wild salmon, cod, perch, lobster tails, king crab legs and shrimp. We do a host of prepared heat n’ eat foods like eggplant, rolotini, spinach, artichoke and a gruyerer quiche, plus a great boutique wine selection and beers from around the world.

12. What’s your favorite restaurant in Cleveland? LiWah in Asia Town.

13. What restaurants carry your products? Sokolowski’s University Inn, Buckeye Beer Engine, Mikes Bar & Grill, Donti’s Pizza and Cornerstone Brewery (I’m making Scottish Haggis for the Robert Burns Night this week) just to name a few.

14. What’s your favorite thing about Cleveland and what drives you nuts? Our ethnic pool – so much to choose from; however, we do little to celebrate it. Like instead of doing the Oktoberfest (lame) at the fairgrounds, why not have a sausage and dumpling festival? Each ethnic group has both. We could give awards for the best. Milwaukee does it. What really drives me crazy is our shitty economy and that the area’s leaders (that’s a joke) can’t seem to come up with a plan or even small steps to improve it.

15. If you weren’t doing this, what would you be doing? I’m not sure but I’d bet it would be connected with food.

16. Would you ever consider opening your own restaurant? Yes, under the right circumstances. I’d like to do a German restaurant with a traditional beer garden attached serving wurst, schnitzel and sauerbraten. For all the krauts in Cleveland, the only descent German joint is Der Braumeister [on Lorain / 216.671.6220].

I remembered that Chef Ben Bebenroth named this place in his Q & A as a hidden gem yet to be discovered by Clevelanders. And that Elaine Cicora has called it Cleveland’s answer to Armandino Batali’s Salumi. So we decided to trek out to Berea to see for ourselves.

They are right – this place truly is a hidden gem off the beaten path. It’s an old house turned butcher haven. While it doesn’t have the same feel as Seattle’s Salumi, it sure has the quality and quantity (although sadly, nothing seemed to resemble the mole, but we did encourage Kris, the owner, to try some and create his own version).

Kris Kreiger, the self-taught master of all things meat, has a huge selection of everything from cured meats, to pork, turkey, lunch meat, Ohio beef, some seafood, veal, over 50 varieties of sausage, cheese, beer/wine and made-to-order sandwiches. Plus everything in between. And most of the meat is from local farmers. His passion for his craft is evident everywhere you turn and in chatting with him, he’s borderline giddy about his hobby, as he calls it.

Kris and his staff have plenty of samples on hand. And if something isn’t available to taste, they quickly slice up whatever you request. After nibbling on quite a few options, we settled on some pancetta, mortadella (which is soaked in white wine with pistachios), soppressata, Portuguese linguisa and German salami. Add some olives and a nice cheese selection, and this should make our holiday guests very happy.

I plan to use the pancetta for the braised short ribs, which will be part of our holiday dinner. But I used a few slices yesterday to make some bucatini all’amatriciana for dinner. This pancetta alone is almost worth the drive to Berea (which really only took us 30 mins from the east side). What a difference it made to this dish, which is something I make on a pretty regular basis. Jamie even commented that it was my best version yet. Which technically I guess I would have to give credit to Kris, since his pancetta was the only difference.

The hard part now will be to try and make it to next week without sneaking any bites.

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.