My week started by spending an evening with a bunch of really witty and engaging  Cleveland bloggers by way of a shopping spree at NEXT in Beachwood Place (I didn’t shop, sigh. Instead, I played the part of social media maven and organized this soiree. I sometimes do some PR/social media freelancing for friends, etc). They had fun shopping; I had fun catching up with some old friends and meeting a few new ones, too.

The next night, I went to bed a very happy woman followed by a fabulous dinner on E 4th courtesy of  The Greenhouse Tavern and Lola. My company is hiring for several positions (at one point we had 15 open spots; not sure where we currently stand). The one candidate we are really interested in is a fellow foodie. A very serious foodie at that. He and his family would be moving to Cleveland from Denver so he wanted to get a sense of the food community here. I can appreciate this.  It’s a tough job, but I mustered up the energy, along with Jamie (we work together for those that don’t know) and ate our way through a Wednesday night. We had apps at GHT and finished the meal at Lola. Highlights include the beef tartare at The Greenhouse (I could eat this daily; and our guest commented that it’s some of the best tartare he’s had), plus the beet and pear salad at Lola for me (such a simple dish but perhaps giving the beets at Lolita – my current favorite – a run for its money). Our guest enjoyed the braised Berkshire “bacon” and scallops and was quite impressed – especially with the belly. The table also enjoyed crispy bone marrow with six accompaniments courtesy of the kitchen (cilantro salsa and lemon my favorite).

The best part about this night (aside from the obvious) — the city was packed. It was a snowy Wednesday evening and all the restaurants were filled with  people out and about enjoying a great February night in Cleveland.

The following day, Cleveland Foodie won a bronze for its new logo at the annual ADDY awards (advertising industry thing). Jamie designed it for me last year. To me, it won  gold. The new ad is currently on our Facebook page)

Yesterday morning, we spent the day being inspired and moved via TEDxCLE at the Capitol Theater. We listened to a group of interesting, passionate and smart individuals share their vision and what specifically they are doing to affect positive change on our city.  It was the first independently organized TED event for Cleveland and I hope it’s the first of many. The organizers, Hallie and Eric, should be very proud of themselves. They did an amazing job and I’m beyond happy that I was in the audience – and will be each year they hold this.

Every discussion was enlightening, but for me, stand outs include: Terry Schwartz of Kent State and Pop Up City sharing ideas on how to fix broken cities; Aaron LeMieux of Tremont Electric discussing alternative energy and his personal energy generator (seriously – we’d buy stock right now if he was selling);  Michael Ruhlman talking about how people need to get back in the kitchen and cook and what type of positive impact this has on all of us; our friend Danielle DeBoe on how her passion led her to Room Service and how she is connecting with her community; and finally Patrick Perotti, a Cleveland lawyer that had many of us choking up over his stories of how he’s helping children keep their fight alive – specifically via class action lawsuits and how we all can help by simply signing this petition.

Images courtesy of  Kyle Roth. Check out all his images from the event via his Flickr page. And visit the  TEDxCLE site in a few days where all the videos from the day will be made available.

And my week isn’t over yet!  So Forbes, while  I have several suggestions as to what exactly you can do with your article and silly little title, you are entitled to your opinion (even if it’s not based fully in facts). And so am I. I am proud to call Cleveland home. I choose to live here. Just one question for you though. Why even bother to write this kind of article in  the first place, regardless of who’s in the top 5? I just don’t see the point. Instead of focusing on the negativity, why not spotlight all the positive changes taking place everyday in all types of cities?

Lola // I love black beans. I cook with them all the time and am a sucker for any dish that lists this as an ingredient. I even made brownies last night that called for black beans as a secret ingredient. A few weeks ago I met a client for lunch at Lola, her first visit. I started with the pureed black bean soup topped with cilantro and I believe bits of guanciale. Outstanding. If I wasn’t with my client, I would have easily ordered a second bowl! Incredibly smooth and perhaps the lightest version of this soup I’ve ever tried. I’m still thinking about it. And the best part about going to East 4^th for lunch? Grabbing a cappuccino at Erie Island after. Best in the city.

Shinano // The service is so slow that sometimes I swear they even forget you’re there. But they make a good roll. Several in fact. And that’s why I keep going back. And if you’re not in hurry, it’s a good place for lunch (actually, the food comes out super fast; it’s just taking your order and dropping off the check that they’re fairly leisurely about). The one roll in particular that keeps me coming back is the Volcano – an inside out roll with crab and avocado topped with broiled scallop, octopus tobiko and mayo. This roll is so good, that we ended up ordering a second one for the table on our last visit. The only thing I didn’t care for the first time I tried it was the amount of mayo. So when I get it, I always ask for very little mayo and it’s perfect each time.

Moxie // With its proximity to our office, this ends up being a popular spot for meetings. On this lunch in particular, I met with the coordinator for Flavors, the main fundraiser for The American Liver Foundation (I’m volunteering this year), who suggested we meet here. Moxie has several salads I like off the lunch menu, but this time I opted for something new – the Atlantic salmon with cauliflower puree, cauliflower florets and pomegranate reduction. Part of my New Year’s resolution was to eat more fish (cook more actually, but this counts), and with this dish, I’d eat it daily. I may never order salads at Moxie again.

Phnom Penh // Nothing warms you up during a Cleveland winter like a bowl of spicy hue beef soup with rice noodles, beef brisket and lemon grass. Pair it with their overstuffed and aromatic egg roll, and you’ll leave happy. While my past few visits here have been hit or miss, this place is still one of my favorites and this soup is the reason why.

When Jamie and I arrived at the private room downstairs, we were greeted with Rumosas, Cruzan’s version of a mimosa (Cruzan Mango mixed with dry champagne). At first sip I realized two things: one, I was going to enjoy much more than just the fabulous dinner that awaits; and two, I better make my way over to the appetizers because I was drinking on an empty stomach and this drink was dangerously good.

Before our first course, we were greeted by Cruzan’s resident rumologiest Andrea Bearbower, who discussed the intricacies of rum production including the role of molasses and fusel oil in the distillation of the spirit. Cruzan Rum, she taught us, is the fifth-largest and fastest-growing rum brand in the United States. The line consists of a light rum, several dark rums, a single barrel and ten flavored rums. The rum has been produced on the island of St. Croix in the U.S. Virgin Islands since 1760. It’s considered one of the “cleanest” rums and mixes high quality molasses with tropical rainwater, which, through fermentation, is turned into alcohol. The rum is aged in oak barrels in an open-air warehouse, accelerating the aging process and bringing the spirit to full maturity sooner. Little known fact – Cruzan is owned by Jim Beam. When Beam is done with their oak barrels used to age the whiskey, they send them to St. Croix where they are used in the aging process for the rum, which gives it its unique flavor.

I found myself rather interested and intrigued by what we were learning. Kudos to Bearbower, she’s a great presenter and obviously quite passionate about her work and rum.

Our first course, a pear and apple salad, was paired with singe barrel cider. You needto make this drink. Next to the rumosa, this was my favorite. I’m excited to make a batch for Halloween.

For our second course, we enjoyed wild Alaskan salmon over heirloom tomatoes, white beans and cucumber. It was paired with a classic daiquiri plus float, a second flavored rum that “floats” atop the drink that you basically lightly spoon over. I chose pineapple. Here is where we learned that a true daiquiri is never purple, blue or red. Further, it is not meant to be frozen. And the key, apparently, is freshly squeezed lime juice. No exceptions. Further, we learned, the daiquiri was founded in Cuba by American miners at a local bar.

For our tasting, we were encouraged to taste it first in its original state then again after we added our flavor. You can’t see it, but it’s there and did completely change the drink.  Both versions were nicely tart; I liked it – much better that the umbrella-toting version I’m accustomed to.

The last course was coconut chocolate Bavarian with pecans and caramel appropriately paired with a hot toddy. This was my least favorite course. I didn’t care for the dessert at all, which is surprising because I’ve yet to sample a dessert from Cory Barrett at any of Symon’s restaurants that I didn’t like. As for the hot toddy, it wasn’t bad – Jamie certainly enjoyed it, I think I just met my rum quota for the evening.

Prepare a snifter by rinsing it with boiling water and pouring the water out. Add the sugar or honey and lemon peel and pour in an ounce of hot water. Stir until the sweetener has dissolved. Add rum and top it off with more boiling water. Add a cinnamon stick and a little melted butter.

Prior to this tasting, I didn’t realize how versatile and flexible rum could be. Turns out I enjoy it in much more than just a good mojito. I’m happy to have been given the opportunity to attend this event and look forward to sharing my newfound rum knowledge and recipes with friends and family. Cheers.

 1. What are the top 5 spices every home chef should have? Black pepper, salt (non iodized – I love a large, crunchy flake like a Cyprus or Maldon), cayenne or chili flakes, coriander, some sort of five-spice or maybe curry style blend.

2. What is your favorite and least favorite thing to make? Favorite: braises and confit. Anything cooked low and slow has to be good and anything cooked low and slow in fat has to be better, right?  Least favorite:  Lobster soup/bisque – hands down. I worked at a restaurant where I made bisque almost every day for two years and at every restaurant there always seems to be a surplus of lobster shells. Don’t get me wrong, there are infinite interpretations and twists that one could apply to a lobster-based soup, but ultimately, I’m over it.

3. What is your favorite thing about Cleveland and what drives you nuts? Favorite thing: I love the fact that the city has limits which give way to trees and greenery – unlike Detroit, that seems to have endless concrete.

Least favorite: Turn signals – It seems that in Cleveland a turn signal (when used) does not indicate “Attention, I will soon be performing a turn” as much as it means “I’m turning right now!” or “Look I’m halfway through a turn!”

4. If you could cook for one person, real or dead, who would it be? What? I can’t cook for a fake or alive person? My grandmother Ida Mae,  who revealed to me the wonder of dairy fat in all its forms and to whom I owe a lot of good meals and an addiction to pastry for breakfast, and, for my wife Jennifer, whose only complaint about my cooking is that I over salt the pasta water (For the record, I disagree.)

5. You’re having a dinner party, top 5 songs on your play list? How about top five performers – depending on mood: Dave Brubeck, Erykah Badu, Common, Ella Fitzgerald, and Ravi Shankar.

6. Favorite restaurant in Cleveland? Momocho. I probably eat there too much.

7. What restaurant do you miss? The Redcoat Tavern – just outside of Detroit. The best burger ever.

8. What place(s) have Clevelanders yet to discover? This is probably no great revelation, but El Tango in Lakewood. Tasty food.

9. What’s your last meal on Earth? With my wife, outside, under a Sturgeon moon, with a small fire, eating too much of some homemade Mexican inspired concoction (known in my house as Dere-xican), drinking Château de Beaucastel, Chateauneuf-du-Pape, 1997 (for sentimental reasons as opposed to food pairing).

10. Most unusual food you have ever tried? Natto – it’s a traditional Japanese food made with fermented soy beans. I think I’m very open-minded when it comes to food, but Natto is a real challenge to me in terms of taste, texture and aroma. Also my wife makes this dish involving egg noodles and cottage cheese…

11. Most famous person you have cooked for? In terms of present day popularity, probably LeBron James.   For me, Joe Montana, Francis Ford Coppola, and ½ of Spinal Tap.

12. If you weren’t a chef, what would you be doing? Sleeping more.  Maybe teaching literature.  I’d love to be a cat burglar, especially if I could use suction cups to climb buildings. 

13. Where do you grocery shop? Many different places for different things: Dave’s, Giant Eagle, Heinen’s, Westside Market, Good Harvest, Whole Foods, Nature’s Bin, Shaker and Lakewood farmers’ markets.  It just depends what I’m looking for.

14. Favorite guilty pleasure when it comes to food? Lay’s natural thick cut potato chips with sea salt, and Hermann’s dill pickles (In my, and renowned pickle aficionado Cory Barrett’s opinion, one of the all around best pickles. And it’s local – from Garrettsville, OH)

15. If you could be any other chef for one day, who would it be? Any successful, happy, well-adjusted, retired one.

16. If you could visit any restaurant in the world, which one would it be? Today it’s Victor Arguinzoniz’s Etxebarri in Spain.  I just feel like something from the grill.

17. What book are you currently reading? Cook Books:  Thomas Keller’s “Under Pressure” and Stephane Reynaud’s “Pork and Sons”.

Non Cook Books:  I just reread Kipling’s “Jungle Book.”  It’s arguably a kids’ book, but I love it. Who doesn’t want to be raised by wolves?  Also Hemingway’s short stories are in constant rotation, as are the short stories of Roald Dahl.

18. Favorite TV show? Anything on Discovery or the National Geographic channels involving ridiculously large construction projects, natural disasters, human-made disasters, humans caught in disasters, and overseas imprisonment.  Anything on The Food Network or Travel Channel involving people that eat unfamiliar foods, super large quantities of food, or better yet, super large quantities of unfamiliar foods.  Any of the “reality” garbage on VH1 involving people making asses of themselves for my increasingly embarrassed pleasure and distraction.

19. Favorite kitchen gadget? Mortar and pestle. I’m old school.

20. How did you get into cooking? I’ve always enjoyed it.  I used to make French toast as a child before I could see over the stove.  I had to climb up with a stool and make breakfast sitting down on the counter.  I realized cooking was what I wanted to pursue professionally while attending “that college in Ann Arbor.”  So much to my father’s displeasure, took a semester off from school and sought work in area kitchens. While I did return to school, I never left the kitchen.  The rest is history – sordid and at times demented history. 

21. Where did you grow up and what’s your favorite meal from your childhood? I grew up outside Detroit but spent most of my childhood summers on my grandparents’ farms in rural Illinois.  When the corn and tomatoes were ready in my parent’s garden we used to have meals of just that…delicious.  My mother also used to make this crazy turkey meatloaf with Velveeta cheese. For some reason I occasionally crave it.

22. What local farmers and vendors do you rely on most? Tom Wiandt – Killbuck Valley Mushrooms (Wooster, OH), Craig Steigerwald – Dining Valley Farm (Scio, OH),  Jeremy Lisy and Matt Voss – KJ Greens (Trumbull, OH)

23. What’s your signature dish? I don’t know if I really have one.  By definition a signature dish would seem to be one that has been around and successful for awhile.  Although professional kitchens are about repetition and consistency, too much repetition can become monotonous and uninspiring.  At the restaurant we tend to test and tweak a dish so much before it goes on the menu that I’m already tired of it by the time it gets on the menu.  Plus, I like to tinker with dishes (much to the consternation of my very patient and dedicated kitchen staff), so sometimes dishes are changing without ever leaving the menu.  I think at Lola we are all trying to push ourselves and grow as cooks.  So we tend to be thinking about doing something different (within our particular framework and identity) as opposed to sticking with or returning to a previously successful dish.  All that being said, some say I make decent short ribs.

24. And current trends food-related trends happening right now? I think people are starting to think more about where their food comes from and how it is produced.  Words like sustainable, local, humane, organic, etc… are words that weren’t really applied to food 20 years ago.  Now they are part of everyday use.  The problem is these words are becoming corrupt, they are becoming sales pitches, the ideas and concepts behind them are becoming muddled and confusing.  Kraft has an organic Macaroni and Cheese, complete with organic cheese like powder.  Really???  How is this a good thing? I personally like my cheese powder to be chock full o chemicals…at least I don’t feel like I’m being hoodwinked.  

25. Any desire to own your own restaurant some day? If so, what’s your timeframe and what type of food would you focus on? Sure, like many cooks I maintain the fantasy of the 40-seat restaurant in the country, supplied by its own gardens and livestock, the food is seasonal and delicious, the staff is dedicated and excited, the clientele is adventurous, receptive and appreciative and we are closed three months of the year – it’s the “Fiddler’s Green” of cooks.  I’m still looking for the right location…oh, and very generous financial backers.

With every intention of going to the game with our neighbors and their friends, we decided to stop at Lola first for a drink and a few appetizers. Luckily, and I’m assuming since it was rather early, the chef’s table was open. This is such a fun place to sit because you can watch executive chef Derek Clayton and company masterfully and meticulously prepare each dish for the restaurant.

We decided to split several orders of each of the appetizers. Obviously, the beef cheek pierogis were a hit. But for me personally, I loved the braised Berkshire “bacon” (pork belly) and cured tuna with grapefruit and fennel the best followed by the charcuterie plate which I grazed on most of the evening until there was nothing left. These apps couldn’t be more different from each other and were truly outstanding.

Sometimes I much rather share an assortment of appetizers than have dinner. It’s not that Lola doesn’t offer some very tempting dinner options, obviously they do, but this is a fun, tasty way to try wide-variety of items.

After enjoying probably one too many cocktails at the chef’s table, we the heading to the patio for dessert. I was not-so-secretly hoping everyone would bail on the game and could continue to take advantage of the great Cleveland evening and crowd watching on E 4th. I got my wish.

All the restaurants were filled and people were overflowing from the individual patios onto the street. Lining the street were beautiful planters with oversized colorful flowers. It’s truly a site to see and take in. My hope now is that other areas within Cleveland take note of its success. We can enjoy more than one great neighborhood at once.

And Clevelanders aren’t the only ones impressed with E 4th. The New York Times just wrote a feature on the area’s rebirth, which includes mentions of Lola, of course, The Greenhouse Tavern, La Strada, Pickwick and Zocalo – which surprisingly the reporter cited as one of the best Mexican restaurants in Ohio. While I’m excited for the article, I’d have to greatly disagree with that statement (that nod goes to Momocho).

And speaking of positive national exposure for our small but mighty city, Daily Candy, something else I heart, just did a quick write-up on their recent visit. While I agree we desperately need more shopping, the writer’s tour guide missed a big opportunity by not taking her to Room Service, Duo Home and Banyan Tree, among others.

A must-attend event
Cleveland Food Rocks presents a Rock ‘n’ Roll BBQ Throwdown
On Sunday, July 26 from 1 p.m. to 5 p.m., at the Beachland Ballroom, Cleveland Food Rocks will be hosting a ginormous BBQ with many of our area chefs in an effort to raise funds for this initiative.

Participating restaurants include: Bar Cento, Beachland Ballroom, Blue Canyon Kitchen, Blue Point, Brother’s Lounge, Crop, Dante, Fahrenheit, Flying Fig, Greenhouse Tavern, Grotto Wine Bar, Gusto, Happy Dog, Johnny’s Downtown, Local Crop, Lago, Luxe, Melange, Momocho, Moxie, Prosperity Social Club, Sarava, Southside and Sky Larae’s Culinary Services.

Rain or shine, come enjoy what you just know is going to be some seriously good eats for $25 ($30 day of) plus live music. And it’s family-friendly! You can purchase tickets here.

Started by chef Steve Schimoler of Crop, Cleveland Food Rocks is a non-profit collaborative of dozens of Cleveland-area restaurants and food-service operations, dedicated to promoting and encouraging a vigorous local dining scene by forging a link between great food and live music. The group hopes to serve as a grassroots model, representing the power of social interconnectivity as a catalyst for strengthening the Greater Cleveland Community.

After months of cancelling, Natalie and I headed to East 4th on Friday to meet my friend for lunch. Now while we take Nat everywhere, I would pass on Lola during dinner service with a little one. But for lunch, I figured we’d be safe. Actually, for the most part we were. That is until the food came where Natalie seemingly was unimpressed with the selection and presentation.

The restaurant was packed. In fact, all of East 4th was. Since I no longer work downtown, I don’t get down there often during the day. It was nice to see so many people out and about everywhere. Inside, we were seated way in the back but still surrounded by enough people (many of whom I’m sure were having a working lunch) that I knew weren’t happy to see a baby carrier headed their way. None the less, the servers were all great and accommodating and kept coming back to take a peek inside.

I ordered the soup and salad combo: creamy artichoke soup with hazelnuts and I believe crumbled pancetta and chickpea salad. I managed to get a few bites in and then Miss Natalie decided she had enough of this so-called Cleveland favorite and was ready to go. At first I tried to console her, which bought me a few more bites, but then she became more persistent with her dislike. While other diners didn’t really seem to notice (or were just being super polite), I knew it was time for our second mass exodus from a restaurant (Umami wins for her other least favorite restaurant). I apologized to my lunch date, threw her my card, asked the server if I could get this wrapped and told my friend I’d meet her upfront.

And within 5 seconds, that’s exactly where we were, in the safety of the hostess stand. And wouldn’t you know it, the crying dissatisfied diner was suddenly happy, even cooing at the hostess and flirting with a server. Figures.

Oh well. She is only six months after all. I suppose Michael has plenty of time to win her over. In the meantime, her mom is a big fan. Even after we got home and a good hour after I placed my order, the soup and salad were wonderful. I can’t say that I’ve had artichoke soup before but now I can’t wait to have it again. Creamy and savory and truly wonderful. And the salad – so simple yet I was almost more impressed with that. There couldn’t have been but a few ingredients to the dressing and if anyone knows what they are – please share. I absolutely love chicpeas and would really like to recreate this salad at home. Until then, I’ll have to go back, sans Natalie, and try the full version of this salad with hanger steak.

Her loss.

Symon was in good company; Chef Zack Bruell was also nominated for Parallax. There was a total of 20 chefs vying for top honor, including a sizeable chunk from Chicago-area restaurants. Symon was nominated once before for this category in 2006.

According to the foundation, these awards are deemed “the Oscars of the food world,” by Time magazine. The James Beard Foundation Awards are the country’s most coveted honor for chefs; food and beverage professionals; broadcast media, journalists, and authors working on food; and restaurant architects and designers.

What an accomplishment for this incredibly talented chef (and all around good guy) who continues to make his city proud.

According to Joe Crea, Symon is taking over Swingos Grand Tavern in Avon Lake as well the former Cold Stone Creamery in Woodmere, which is part of the Eton Collection (this will replace the bakery he was originally planning).

Here’s more from the article:
Bar Symon, an American bar and brasserie, will occupy the site of Swingos Grand Tavern, which closed suddenly in February. The restaurant, at 32858 Walker Road, is scheduled to open in June.

“Everything on the menu will range from $9 to $18,” said Symon, adding that “most of the menu will be built around live fire cooking” and may feature custom-built rotisseries similar to the ones boldly displayed at his most recent restaurant, Roast, in Detroit.

“Very casual, American-driven, very comfortable — that’s what we’re aiming for,” Symon said, describing the vibe he and his wife, Liz, and their business partner Doug Petkovic are seeking. In addition to 100 beers from around the globe, 40 of them artisinal brews available on tap, Symon anticipates a comparatively modest wine list featuring about 25 bottles. Matt Harlan, executive chef at Lolita, will take over the kitchen in Avon Lake.

Once the doors open at Bar Symon, the partners will kick into overdrive to open the other restaurant.

The B Spot — “pretty much just great burgers and beer,” Symon said — will bring upscale casual fare to the tony Eton Chagrin Boulevard shopping center. It replaces a bakery concept he originally envisioned.

“We just wanted great, simple food,” Symon said of a menu that will feature “maybe 10 burgers plus fries, milkshakes, a couple of salads and around 20 beers on tap.”
____________
Congratulations, Michael, Liz and Doug! And good luck to Chatty – although we’ll miss you at Lolita.

– Fire / Daily complimentary valet service now available. In addition, the spring dinner menu begins April 28. Also on the 28th, Fire will be serving house made hors d’oeuvres and cocktails featuring house made syrups at the bar from 4:30 p.m. -6:30 p.m. daily.

– Umami Asian Kitchen / Now open for lunch.

– Sarava / Summer hours resume Sunday April 19th (open every Sunday 5-9 p.m.). From Sunday April 19th through Sunday May 3rd, stop in for free dessert with a $20 purchase. Also, RIO rewards members get $10 off their check over $25 this month. If you aren’t a member, you can join on their site and earn points from both Sarava and Sergio’s.

– Cuffs Chagrin Falls / Wine tasting, April 16, $25 pp. Brian Lynch of Wilson and Daniels (burgandy portfolio)

– Lucky’s Cafe / Saturday dinner on April 18 featuring a four-course menu of Italian classics, like gnocci, risotto, pappardelle and eggplant parmesan. $35 pp with a portion benefiting the Red Cross.

– Happy hour @ L’Albatros. Mon – Sat , 4 p.m. – 7 p.m., enjoy $5 appetizers and $7 drinks (small plates like fried cauliflower, pome frittes, goat cheese tart, burger, mussels). I continue to be impressed by this restaurant and am really looking forward to the opening of their patio, one of the best in town.

– Ty Fun / 20% off your bill on Mondays

– Wine classes @ Blue Canyon. Beginning April 16 and lasting weekly until May 7, learn more about wine and sample some good food in a series of wine education classes. Each class offers 5 – 6 varieties plus food pairings. Cost is $30 per class or $99 for all four. Space is limited to 30 per class.

– A Cookie & a Cupcake is working on adding a patio that will be ready as soon as the weather cooperates.

– Grovewood Tavern celebrates 10 years of business with 10 entrees priced $19.99.

– Momocho / Spring menu changes should be in effect by end of April. Grilled corn on the cob will return plus the addition of soft shell crabs, plancha style (cooked on a griddle with a weighted press) and new taquitos. And of course, Momocho will have specials for Cinco de Mayo starting at 3 p.m.

– Openings / Jekyll’s (former Blake’s) in Chagrin Falls in now open. And the one I personally can’t wait for, The Greenhouse Tavern finally opens this Tuesday! Also, a very big congratulations to the team at GHT for becoming Ohio’s first certified green restaurant – that’s huge!

Finally, I went to the store today to pick up a few things for my Easter dinner contribution (cauliflower risotto with brie and almonds). While in line, I picked up a copy of Bon Appetit since I let my subscription lapse. Tucked between the pages of tempting recipes that I will someday attempt, is a coast-to-coast guide on the recipes and restaurants that make the U.S. the best place to eat in the world, titled The United Plates of America. Representing Ohio, is the walleye with herb dumpling at Lola and blueberry ale from Rocky River Brewing Company. More national ink for Cleveland – congratulations!

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.