1. What is your favorite restaurant in Cleveland? My very favorite restaurant is Chez Francois in Vermilion. The food and service are always excellent, and they have a great wine list! In Cleveland, there are so many wonderful choices now. It’s hard to pick a favorite, but I’m always impressed with the job Parallax does and I like the creativity of Momocho.

2. How did you get into wine? I’ve always had a passion for wine and felt a nice dinner was not complete unless accompanied by wine. Ten years ago, I left the optical industry to learn more about wine and pursue my dream of owning a wine store.

3. What is your favorite thing about Cleveland and what drives you nuts? I love Cleveland! Culturally you can’t beat it (unless you go to New York or Chicago). We have great restaurants, a beautiful lake and a Metropark system that surrounds the city. The only thing that may drives me nuts is the lack of sunshine.

4. What is the first thing you notice when you look at a restaurant’s wine list? If there are any decent wines by the glass or half bottles offered. What’s the best way to navigate a list and find something you like? Personally, I like to see a list organized by country; however, I think it would be more helpful for diners if restaurants would organize their lists by grape varietal.

5. With the holidays coming up and thus holiday parties, what’s a good red and good white to give as a gift? It really depends on who the gift is for and whether you want to give a wine for early consumption or for aging. If you’re not sure what the person likes, then I’d recommend something that is both food and people friendly, but has some uniqueness to it.

6. How do you properly cellar wine? If you’re not fortunate enough to have a wine cellar with both temperature and humidity controlled, the most important thing is to keep it in a dark place and at a consistent temperature, preferably 55-58 degrees.

7. Fail safe trick for removing red wine stains? Wine Away spray, red wine remover – it’s never failed!

8. You have to spend a lot of money to sample a really great wine – true or false? False

9. What book are you currently reading? Wine & War by Don & Petie Kladstrup, a great read for wine enthusiasts and history buffs.

10. What’s one thing about wine people would be surprised to learn? That it has many health benefits.

11. Screw top or cork, do you have a preference and does it make a difference? I believe the age worthy wines still need the natural, breathable cork to aid in the maturing process. Screw tops are good for wines meant to be drank young because you don’t have to worry about getting a “corked” bottle of wine.

12. Best wine you’ve ever sampled? How did you discover it? It was a red Burgundy, with some age on it that I shared with some co-workers. I wasn’t in the business then so I don’t remember the producer, the appellation or the vintage, but it was definitely one of those life changing experiences that drove me to where I am today.

13. If you weren’t selling wine, what would you be doing? Traveling!

14. What’s the best way to learn more about wine and discover new varietals? You never know a wine until you taste it. We have a very aggressive wine tasting program here at Western Reserve Wines (every Saturday).

15. Last meal on Earth? Joe’s stone crab claws in South Beach served with a good Champagne.

16. Favorite wine pairing? Why does this go so well together? Pinot Noir with duck is one of my favorites. The gaminess of the duck needs a terroir driven wine like a French Pinot from Burgundy, and the acidity cuts through the richness of the meat.

17. Which wineries are must-visits? Any local favorites? I’d recommend visiting wineries that make your favorite wines. You’ll never truly understand a wine until you walk in the soils where the grapes grow, talk with the wine makers, and enjoy with the regional foods. As for a local favorite, I like the atmosphere and wine maker of Harpersfield.

18. Which local restaurant(s) features an impressive wine list? Many could learn from Chez Francois.

19. When a waiter places the cork in front of you and pours a small amount of wine into the glass, what should your next step be? Check to insure the cork is wet on the end, swirl the wine, smell, then taste. Don’t be afraid to refuse it, if it’s corked.

20. Why should someone visit Western Reserve Wines? We have one of the best selections of domestic and international wines you’ll find (priced to meet any budget), a knowledgeable, friendly staff that will offer expert recommendations on food and wine pairings, ongoing wine tastings, a large selection of Riedel Crystal, a Wine of the Month Club and a convenient location .

Some of my favorite stories include Breychaks Blue Egg Farm and how Kathy, the owner, got into farming and her background as an artist. I’ve had these eggs – what a difference they make. Just try the carbonara at Carrie Cerino’s or the blue egg pizza at Lolita to see for yourself (Both Dominic Cerino and Michael Symon are big fans of the blue egg). I was also intrigued to learn about Polly Creech of Polly’s Prawns and Flower Farm. Polly, a florist, started raising fresh water shrimp based on an article she read in her local paper. Shrimp in Ohio – not the first thing you would think of. But her jumbo-sized shrimp have become must-have for local chefs and residents.

And finally, I really enjoyed the inside look into the Ohio chefs that are preparing the food. Two favorites include Stutzman Farms and the relationship with Chef Heather Haviland of Sweet Mosaic and Lucky’s Cafe, and The Chef’s Garden and Chez Francois. Interestingly, The Chef’s Garden is seen as the source for Artisanal vegetables from chef’s all over the world, including Thomas Keller and Charlie Trotter.

It’s a unique relationship between the chef and the farmer. Suszko said it best, “Every time a farmer and chef connect, they help strengthen the regional food economy and opt for better quality on the plate. One bite and the customer will immediately recognize what is at work between the two.”

While I do feel I have a better understanding of Ohio farmers thanks to Suszko educational journey through the state’s agriculture, perhaps my favorite part are the 120 plus personal recipes from the farmers and chefs. Highlights include minted melon salad, garlic and red wine pot roast, pork chops with sage sauce, milk-braised pork, blueberry muffins, Japanese eggplant spread, dessert cherries in pinot noir, lobster-stuffed Erie County zucchini blossoms and multigrain apple pecan scones.

So while I did enjoy the book, let’s be realistic – aside from supporting local chefs that support local farmers, and buying local when I grocery shop at Miles Market and Heinen’s or the occasional trip to the North Union Farmers Market in Shaker Square, what else can I do? It’s not practical to visit all of these farms. I really want to do my part to support local farmers and thus our regional economy, so I posed the question to the author and here is her response:

“In the back of the book, there are resources that can pinpoint specific farmers close to where you live selling what you want. One very good source is localharvest.org but keep in mind that this Web site, although I think very good, is only as good as the farmers who keep their information up to date.What can you do to support local farms? The quick answer is to buy from them as often as you can during the growing season and pass the word to your friends. A good season in terms of sales will keep a farmer producing to supply his customers in subsequent seasons. This, of course, is the time of year when it gets tricky and frustrating to keep the concept of buying local going in your kitchen. But what you should be looking for are locally grown grains (there are some suppliers out there, both organic and nonorganic), dairy such as milk, eggs (supplies are often lower in the winter), cheese, butter; meats including beef, pork, chicken, some farm raised fish; hydroponic grown greens; sweeteners such as honey and maple syrup.

The winter months can really get you down if you haven’t prepared by canning or freezing the bounty of the summer. You’ll long for the taste of a homegrown tomato, fresh peaches, raspberries, strawberries. Make a note for next growing season to be sure to “put up” some of these summertime favorites to get you through the winter months. It’s a great way to keep local in the pantry all year round.

There are a few farmers markets in the state that run year round. Close to home, North Union Market at Shaker Square has a winter market. You’ll find poultry, apples, mushrooms, maple syrup, pork, milk, honey, root vegetables, potatoes, jam, cottage cheese, decorative greens, wreaths, beef, European baked goods, cheeses, farm eggs, organic greens, local artisans with hand knitted scarves, pottery, jewelry, internationally prepared foods, bison, and more.

And don’t forget, one of the best ways to celebrate local at the holidays is to visit a local tree farm for trees and greenery.”

Actually, friends of ours turned us on to Whispering Pines Tree Farm in Middlefield last year. We’re going Sunday to cut down our tree. It’s a great find and makes for a memorable day. Of course it was 65 and sunny last year and supposed to be 30 and snowy this Sunday, so that could change things a bit.

Favorite
•Pizza: mama santa’s or mama joe’s. (both mamas know good pizza)
•Coffee shops: Starbucks in Chagrin Falls (Sunday morning tradition with James)
•Breakfast place: Lucky’s in Tremont
•Grocer: Heinen’s and Miles Market for everyday; Whole Foods and West Side Market for other
•Wine bar: Market Street
•Place to eat outside: Flying Fig and Lopez
•Mexican/Latin Fusion: Momocho and La Tortilla Feliz
•Local spot: American Tavern
•Sushi: Pacific East (and it’s coming to Eaton)
•Thai: Lemon Grass (Mint is a close second)
•Indian: Café Tandor (Saffron Patch for lunch)
•Chinese: Hunan on Coventry
•Cheap(er) eats: South Side
•Italian: Battuto (but nothing beats my gram’s sauce and meatballs)
•Place to be seen: Lola
•Dessert: chocolate croissant at Presti’s
•Splurge: Chez Francois
•Wine shop: Miles Market and Cuff’s in Chagrin Falls
•Places I miss: Lawson’s (best dip), Frisco Rose (my gram always took me there), Hough Bakery and Silver Grill