Ok, so I’m happiest with Jamie, Natalie and Olivia, but these three are a pretty close second. This combo has been my meal many a nights – intentionally. There’s nothing like sitting on our patio, opening a bottle of wine, and enjoying a nice cheese selection with crusty, warm bread over a great conversation. Or while out – it doesn’t matter. I’ve happily ordered this

So this past holiday, Jamie decided to get me the ultimate Christmas gift: cheese of the month from L’Albatros, a gift card to Western Reserve Wines (plus an instant decanter for my full-bodied reds) and my very own olive tree to be paired with bread from On the Rise. Yes, that’s correct – for the next year, I am the proud  adoptive  mama of an olive tree on the Nudo Estate in the Italian Apennines (travel to hug my tree not included). I have never heard of such a gift (there’s no Sally Struthers for olive trees) and can’t tell you how excited I was to receive such a unique gift.

As part of the experience, you receive information telling you about your tree, the farm, the region and the producers. And then in the spring and fall, I’ll receive two packages from this year’s harvest. Which of course I’ll enjoy with my bread, wine and cheese.

Though the first batch of my extra virgin olive oil is still a few months away from hitting my palate, I have already enjoyed my first shipment of cheese courtesy of Brandon. He sent four generous samplings with incredibly detailed notes on its origin, pairing suggestions, storage tips and other fun facts. Truly – the amount of information and history he shares will surely impress anyone and makes you well on your way to becoming a mini cheese aficionado (or at least fool people into thinking as much).

And last but not least, I have been enjoying my cheese on a beautiful marble board Jamie found at Chestnut Hill Home in Chagrin Falls.

So there you have it – hands-down the best gift I have ever received given to me by the most amazing man I’ve ever met. What a combination.

One of my favorite power couples, Ben and Jackie Bebenroth, have opened their first restaurant, Spice Kitchen & Bar – right across from The Happy Dog (opening very, very soon). Spice will serve as the catering headquarters for Spice of Life (if you have yet to use the, USE THEM), and offer up an ever-changing small menu in the front – along side a super cool art deco bar. I had a chance to check out the space at a New Year’s Eve Eve party and think it will make a nice addition to the neighborhood.

Here’s a look at the winter menu:

• Fried polenta {five} parmesan, herbs, 12yr balsamic
• Bacon jalapeno cornbread {five} with green tomato jam
• Steelhead lax {seven} with crackers, crème friache, garnish
• Local cheeses {fifteen} with quince paste, crisps, pickle
• Mushroom Beniegts {six} with honey goat cheese crème friache
• Bibb lettuce {eight} with pickled onions, croutons, blue cheese, apples & champagne vinaigrette
• Mixed greens {eight} with roasted beets, sweet onions, LEC feta & cider vinaigrette
• Andouille burger {twelve} with pickled peppers, roasted onions, aioli, house smoked cheddar, & corriander chips
• Preserved squash risotto {twelve} with apple, parsley and hazelnut salad, lemon oil
• Buckwheat noodles {fourteen} with winter greens, shitake, and mushroom broth
• Grilled pork loin {twenty-two} with mashed sweets, spinach, cider mustard jus
• Seared chicken breast {twenty} with spaetzle, bacon, root veg, hickory sherry pan sauce
• Ribeye {twenty-four} with grilled romaine, pickled onions and feta, winter veg, red wine syrup

Other News – Look for all-around good guy and chef, Eric Wells (Skye LaRae’s Culinary Services, to open his first restaurant in March. Wells’ restaurant will be located steps from Bratenahl.

Zack Bruell Restaurant Week. When you own enough restaurants, you can make your own week, right?  The first-ever Zack Bruell Restaurant Week takes place January 15-28.  During this two-week celebration of food, diners will be able to try a unique three-course $30 dinner menu at each Zack Bruell restaurant: Parallax, Table 45, L’Albatros and Chinato.

Bruell will create his own custom restaurant week menus for each establishment, including new and exciting concepts that will only be available during Restaurant Week. Menus choices for each course:

TABLE 45

1st Course – Choice Of…

Naan

Chinese Barbeque Pork on Grilled Polenta Cake with Sweet Pea Rouille Sauce Baked Goat Cheese Salad with Roasted Beets, Watercress and Sherry Vinaigrette Choice of any house soups, Lobster Bisque with Curry Cream, Vegan Black Bean or Soup of the Day

2nd Course – Choice Of…

Grilled Scallops with Ivory Lentils, Haricot Verts and Saffron Cream Sauce Mushroom Stuffed Chicken Mousseline with Wild Mushroom Risotto and Chinese Broccoli Intercontinental Sushi Roll Butternut Squash Ravioli with Sage Cream Spinach

3rd Course – Choice Of…

Vacherin Ice

Apple Cassolette

Choice of Ice Creams and Sorbet

L’ALBATROS

1st Course – Choice Of…

Seared Tiger Shrimp a la Plancha

Potage du Jour

Beet Salad with Local Greens

2nd Course – Choice Of…

Beef Brisket with Polenta and Braised Greens Market Fish with Winter Vegetables Vegan Pasta with Fregola Sarda and Winter Squash

3rd Course – Choice of Of…

Warm Chocolate Brownie with Vanilla Ice Cream Crème Caramel Fromage

PARALLAX

1st Course – Choice Of…

Tuna, Mango and Jalapeño Roll

Roasted Beets, Grapefruit, Pickled Onion and Arugula with Mint and Coriander Vinaigrette Duck Confit Spring Roll with Tamarind Dipping Sauce

2nd Course – Choice Of…

Sautéed Rainbow Trout with Papaya Salad, Thai Fried Rice and Ginger Lime Gastrique Lemongrass Noodles with Roast Pork and Crab Korean Barbeque Lettuce Wraps with Pickled Veggies and Sticky Rice and Sesame Green Beans

3rd Course – Choice Of…

Bananas Foster

Ginger Crème Brulèe

Thai Coffee Tiramisu

CHINATO

1st Course – Choice Of…

Mushroom Bisque

Seared Scallops with Frisèe, Pomegranates and Pomegranate Gastrique Oxtail Suplee

2nd Course – Choice Of…

Pork Tenderloin with Pickled Onions, Red Wine Apples and Potato Dumplings Tuna Meatballs with Spaghetti Veal Piccata with Grilled Radicchio and Polenta

3rd Course – Choice Of…

Chocolate Mousse Cake

Almond Panna Cotta

Apple Torta

Just a reminder, Parallax, Chinato and L’Albatros are closed on Sundays – even during restaurant week (though Chinato will be open 1.15 from 2-6 pm ONLY, for the Ohio State-Michigan hockey game).

Go SoHo (southern hospitality). Speaking of good guys, I have yet to go but am hearing lots of good things about chef Nolan Konkoski’s latest endeavor in Ohio City. I’ve been a fan since he started the tequila dinners at Momocho. The focus is modern southern food that’s affordable and creative. In Nolan’s own words: Big hits so far have been the fried green tomatoes, the oysters Rockefeller, the chicken & waffles, the beef and pork sandwiches, all of our house cocktails and the pecan pie. We feel like we’re doing something fresh and unique to Cleveland’s dining scene, but we’re also trying to make sure that everything is broadly appealing — after all, who doesn’t love the wonderful flavors of the South?

As of now, join them for dinner 5-10 Tuesday thru Thursday and 5-11 Friday & Saturday. Look for Friday & Saturday lunch very soon, as well as a Sunday brunch. Happy Hour is Tuesday-Friday from 5-6:30, featuring some great food and drink specials.

Or better yet, head to The Greenhouse and watch in person with their first ever tweet up (or tweet from the comfort of your couch and follow along #teamsawyer).There will be a special Iron Chef menu and prozes if you can guess the secret ingredient (pre show of course!). Learn more here.

Way to go chef! You make Cleveland proud!

In other GHT news, two upcoming pop-up restaurants not to be missed at Noodlecat: Lee Anne Wong (I went to he first one – AMAZING!!!) and welcome back pastry chef Corey Barrett with Sweet Streets.

If you have seen Rocco lately, then you know there’s now a lot less of him to love. That’s because he has made some serious life changes and has decided to put himself – his health – first. Something that those closest to him shared last night was well over-do because apparently he is a man that is known to constantly put everyone and everything ahead of himself.

The chef, arguably one of Cleveland’s most well-liked and respected talents (seriously – who has more passion than this guy?), spent the past few months participating in a new show set to air later this month on The Food Network. The show documents Rocco’s journey to significant weight loss and overall better health.

He looks fantastic. Truly. I was honored to be a part of his “big reveal” for his final taping among his family and friends. It was an emotional and inspiring evening that you couldn’t help but get caught up in.

The show airs on Jan 26 at 10 p.m.

As part of the chef’s life changes, look for us to be affected, too. Beginning January 15th, he’s introducing a Fahren-Lite menu. Yes, you can still get the short ribs (breath), but now you have lighter option, too. And each dish lists the calories. Seared tuna salad with mixed greens, miso vinaigrette and sprouts (204 calories). Yes, please.

Also, look for Rocco to become Michael Symon’s latest neighbor. On January 17^th, he’ll open Rocco’s Tacos & Nachos in The Q, just a few steps down from Symon’s B Spot.

The Veggie U fundraiser has come to a close. We raised a total of $3,910, for a grand total of $11,750 donated since we started this drive in 2009. That is simply amazing – thank you. Thank you for your generosity, thank you for taking the time to learn about something you may not have been familiar with, thank you for spreading the word, and thank you for giving – especially this time of the year. It’s truly much appreciated by so many – especially the kids and their teachers.

And finally, a very special thank you to all those that donated gift cards. I didn’t have to beg any of you – you all quickly responded and freely offered to help without thinking twice. If it wasn’t for your continued generosity and willingness to support this cause, we would simply not have been able to raise anything. You are part of  the foundation that makes this such an amazing community.

And to Ron, Renee and Carrie… wow are you three lucky! Enjoy your free eats all year-long (and don’t be too surprised if you suddenly make some new friends!).

Hello and holly jolly to all last minute foodie fanatics!

Do we have good news for you! Gatherings Kitchen in Lakewood will be offering complimentary sticky buns, coffee and a few other sweet treats to those of you who would like to swing by Wednesday, December 21st from 7:30-10am to purchase a gift certificate for that special food enthusiast in your life.

Gift certificates can purchased in any denomination, but the most popular include:

• Friday night Supper Club certificate : Learn to cook as a group then enjoy the feast with a handful of new friends.
($65 for one person or $130 for a couple)
• Prep School : A four week cooking school for those looking to improve their daily cooking routine with more accurate techniques.
($285 per person)
• Cooking Camp for Kids : Perfect for the little chef learning his or her way around the kitchen.
($175 per child)
• Chef Ruth and Chef Doug will also be available to help you customize options for a foodie holiday gift.

While stopping in for a gift and a sweet, check out the new greeting card collection designed by Chartreuse, another Lakewood business. There are little greetings for many of your gift giving needs. Chef Ruth especially enjoys “Meet me at the Market” and “Pretty please with a Pierogi on Top!”

We hope you are able to swing by and celebrate the holiday gift giving excitement with us. Bon appétit!

This Thursday, Dec 15th, Key Bank will pick up part of your lunch tab, at least $10.

Participating restaurants include: Chinato, Barley House, Chocolate Bar, Corner Alley, Pura Vida and Flannery’s.

You don’t have to be a Key customer to enjoy this fun little gesture. But if you’d like to learn more about the nice folks over at Key Bank, and why they are treating you, head to KeyRewardsWeek.com. And you’ll also learn about other week-long perks, like free Starbucks.

Nice way to start the week, don’t you think?

The majority of us have the good fortune to dine out, shop our local grocers and markets, and even grow our own eats. Something we may even take for granted. We read about food. We value and appreciate food. We know the importance of eating right (most of the time anyway), asking questions and paying attention to where our food comes from. Sadly I believe we are still in the minority, though thanks to continuous efforts of many on a local and national front, the greater nation appears to be catching on.

Perhaps the biggest issue here is that many of the people making poor food choices are also making them for their kids. Kids who are growing up on fast food and processed crap. Kids that can’t recognize a tomato from a potato. Kids that are becoming plagued with juvenile diabetes. And kids that represent the first generation not expected to outlive their parents.

Of course there are a lot of factors contributing to this dilemma. And there are varying perspectives on what to do about it. We’re not going to easily solve the problem, but we can start today by trying to make a difference right here in our community.

We can help 4^th graders in Cleveland learn about food. Learn about farming. And understand where their meals come from and the benefits of making smart choices early on. And then they can take that newfound excitement and knowledge home to their parents and start a conversation about what they eat and begin to make better choices as a family.

Once again I’m asking each of you to help me help these kids, teachers and their caregivers. Help them learn and begin to make better choices right now. And ultimately, help their overall health and well-being.

Now in its third year, Cleveland Foodie is raising funds for Veggie U. If you’re new to this program, Veggie U is a national program that promotes the well-being of children through a healthy lifestyle with a focus on making wise food choices, combating adolescent and juvenile disease, and attaining an understanding of sustainable agriculture. The program provides a complete kit and lesson plans to teachers to help educate their students through hands-on, fun curricula. There are 157 participating classrooms in our area and each kit costs $225. At the end of the program, students understand the connection between agriculture, good nutrition and the culinary arts.

To date, we have raised a total of $7,840 and helped save the program within Cleveland schools.

Would you consider helping once again? Do you have an extra $5 to donate? I know it’s a costly time of the year and that we’re not in the best of economic times. But if you can donate, and believe in this cause and thus the bigger picture (and if you’re a regular reader, I’m willing to bet you do) then I strongly encourage you to consider supporting Veggie U.

Like previous years, if you donate just $5 to Veggie U, you will automatically be entered to win more than $2,000 worth of gift cards to all your favorite eateries and shops. Want to increase your odds? Donate $10, $25, $50 or more. For every $5 you donate, you will earn another entry into the drawing. The more you donate, the greater your chance of winning.

WHAT’S NEW THIS YEAR: Based on feedback, I decided to mix things up a bit. Instead of one person walking away with all the goods, I’m going to evenly split the certificates into three groups allowing for three lucky do-gooders to have a very delightful holiday season. You have from now until December 23^rd at NOON to donate and be entered. Three winners will be picked using random.org on the 24th.

HOW TO DONATE: It’s easy – just call 419.499.7500 M-F, 9a.m. – 5 p.m.; you must reference Cleveland Foodie. OR, you can now donate online right here, 24/7.

This fundraising effort would not be possible without the generosity and support of our local chefs, restaurants and local businesses. I may sound like a broken record, but we live in the best city where nearly everyone is always so quick to help and pitch in and take care of others without a second thought. To those that donated, once again I can’t thank you enough. Truly.

To kick things off, we will donate $100 (which will not be counted towards the gift cards). Remember, the more you donate, the greater chance you have. Thank you for your consideration and good luck! And please, spread the word. Let’s see if we can exceed previous years and make 2012 a year of healthy, local eats.

Three incredibly lucky diners will spend 2012 eating and drinking their way throughout Cleveland:

• Greenhouse Tavern / $50
• Noodlecat / $50
• AMP150 / $50
• Fire / $50
• Bistro on Main / two $50 gift cards
• Fahrenheit / $50
• Flying Fig / $50
• Washington Place Bistro & Inn / $50
• Miles Farmers Market / $50
• Welshfield Inn / $50
• 87 West at Crocker / $50
• Crop Bistro / $50
• Luna Bakery / $50
• Dim and Den Sum / $50
• Hodge’s (coming soon) / $50
• Battery Park Wine Bar / $50
• Market Garden Brewery / $50
• Bar Cento / $50
• Paladar / $50
• Touch Supper Club / $50
• Truck (Touch food truck) / $50
• Western Reserve Wines / $50
• Momocho / $50 (plus Eric donated an additional $350 to the program)
• Flour / $50
• Deagan’s / $50
• A Cookie and a Cupcake / $50
• CVI dinner / $100
• Chef’s Garden salad sampler box
• Umami / $50
• Parallax / $50
• Table45 / $50
• L’Albatros / $50
• Chinato / $50
• C2 / $50
• Moxie / $50
• Red / $50
• Lola / three $20 gift cards, one for each winner

Thank you for taking the time to read this and cheers for a wonderful holiday season!

Yesterday we hosted our first Thanksgiving with my in-laws. So everyone can be together, they typically celebrate on a different day. This year, I offered to host and truthfully, couldn’t have been more excited to do so.

The sides, which have always been my favorite part, didn’t scare me – the 12 lb bird did. It’s the size and timing that made me nervous, and deciding the best way to prepare it. I settled on Michael Symon’s recipe via Food & Wine but ultimately decided it may have been too much, so instead tried a more traditional route with his turkey 101 recipe from his cookbook. As for the rest, I made: cauliflower cakes, manchego and olive oil mashed potatoes, butternut squash and roasted garlic cassoulet, pancetta and fennel stuffing with challah (from On The Rise), braised carrots with thyme, sage and shallots and the best gravy ever with homemade turkey stock via an old Gourmet recipe.

I was prepped with my recipe, dry-brined bird stuffed with aromatics and herbs, roasting pan and digital thermometer (love this tool). I was ready… but not for the timer to go off an hour before anticipated. Yep, the thermometer said 165 so out it came. But the juices in the cavity still looked pink. I panicked. My gut said it was done given that the thermometer was in the right place and that’s the sure test. But the juice! I had visions of my first holiday wrapping up in the ER. This was a turkey emergency. I called my friend Heidi, who was actually my guide throughout all the prep and such an amazing help. I even sent a text to Symon. Turns out the bird was indeed done. Apparently, it’s perfectly normal for fresh birds to be a little pink like that. In the end, the turkey was cooked beautifully and all else came out great, too.

Besides a house full of food, family and a winning Browns’ game, the best part of this holiday was the two full days of cooking before hand. My oldest daughter “helped” me get everything ready. We had our aprons on, Christmas music blasting in the background and took several “dance party” breaks. It was awesome. And that’s what I am thankful for this holiday, and always. My husband, our two beautiful girls and memories like this.

Mild panic attack aside, I think our first Thanksgiving was a success – and I’m looking forward to many more. Can’t think of anything better than a house full of those you love, drinking wine and breaking bread. Together.

Happy Thanksgiving!

Happy Dog just got a whole lot happier. In the basement of everyone’s favorite neighborhood bar and hot dog destination is a new hangout, The Underdog, a 40-seat bar and game room. The Underdog will feature a full bar, three classic pinball games, shuffle board, 48 classic arcade games plus projection TV for black and white Kung Fu movies, cartoons, Saturday morning monster movies. Also, look for a Thursday night happy hour from 10 p.m. to midnight featuring 24 gourmet, housemade burgers. Literally, just 24. First come, first served.

And back upstairs, it’s the second annual pancake breakfast with Santa (free for kids) on December 10 at 10 a.m.

And way down the road at Momocho, there’s also some BIG things happening. Beginning Monday, 11/28 and throughout the holiday season, they will be open on Mondays so you can get your mod Mex fix 7 days a week. Happy hour 5 – 6:30 and open 5 – 10 p.m. Additionally, they will be closed 2/5 – 2/8 for winter break. When they reopen, look for a new look and new menu format.

Change is good, but personally I hope they don’t change too much. I’m a big fan of the current look and of course menu.