“fried” quinoa (healthy & tasty)

February 10, 2010

I first discovered quinoa a few years ago through an article Mark Bittman wrote in the Times. His recipes, knowledge -  basically anything he has written – have yet to let me down. So I gave this grain a shot and have been enjoying it ever since.

I use is constantly – from stuffed peppers, to light summer salads. Lately, I’ve been using it in place of brown rice or even cous cous, like in this fried rice I made last month. Fried rice is a favorite dish of mine but something I will rarely order or make.

It was good. Really good actually. And what surprised me most what that I attempted to even try this on my own considering I rely so heavily on recipes (I love to cook, but need guides).

Here’s what I did:

3 cups cooked quinoa
sliced carrots
scallions
peas, frozen
1/4 c soy sauce (maybe a bit more)
3 eggs
scallions, bunch
chicken (I used Bell & Evans boneless/skinless chicken and salted that morning)

Heat sesame oil and cook chicken till cooked through; set aside. Cook eggs and break apart when they start to set; set aside. Heat a little olive oil and cook carrots and scallions – maybe 4 minutes. Add quinoa, soy sauce,  peas, chicken and cook for a minute or two. Add some more scallions and egg. Enjoy – I hope you enjoy this as much as we did (and just like real friend rice, it was even better the next day).

By Michelle V | Posted in Uncategorized | Tagged , , | Comments (6)

celebrating february 14

February 9, 2010

I have a confession to make. I don’t like Valentine’s Day. With the exception of elementary school when you used to pass out little valentines to your classmates and collect a bunch in return (and eat way too many candy hearts and laugh at the messaging), I’ve never been a fan. Single or in a relationship, I just never saw the point. And when I worked at the old Alexander’s Flowers throughout high school, I grew to dislike it even more (there’s nothing worse than spending days on end de-thorning roses. This is also the reason I’m not particular fond of roses – I much prefer tulips and Gerber daisies). Don’t get me wrong, I’m a big fan of love and romance and all that it entails. But a special day? No thanks.

That being said, I’m all for any occasion – Hallmark holiday or not – that calls for creating a special dinner, or trying a new dish. This year, Jamie comes in off the Red eye from LA on V day, so I haven’t really thought much about what we’ll do; I’ll just be happy to have him back home and the band back together.

If you’re staying in and planning a special dinner, or just want a little treat, here are Heinen’s picks for Valentines that I think are worth considering. In fact, I may not wait until he comes home to try the cheese.

Frost Bitten Ice Riesling // This wine is made from grapes that are frozen post-harvest to concentrate the flavors of the juice. The result is a wine of incredible richness with undeniable flavors of ripe pineapple, candied apricots and pears. Enjoy this wine with a wide variety of desserts, including Carr Valley bread cheese. ($11.99/375 ml bottle)

Carr Valley Bread Cheese // Excellent served savory or sweet, bread cheese is a unique cow’s milk cheese that is at its best when warmed. Drizzle with honey or maple syrup for a decadent brunch idea on Valentine’s Day. ($8.99 lb.)

Rogue Chocolate Stout // We’ve found a delicious beer that tastes incredibly good with chocolate because it’s made with imported chocolate. ($5.49/22 oz. bottle)

Oh, and if your significant other doesn’t have an aversion to roses, they are on special for $19.99 – lots of colors, too.

So in the spirit of Valentine’s Day, what is your favorite thing about your significant other, child, pet or any relationship you hold dear? For me, I love my husband more than anything for thousands of reasons. I’m a better person because of him. But his dry humor, sarcasm, and the fact that he makes me laugh even when I want to scream, is high on the list. What about you? Leave a comment with your thoughts, and one of you will be randomly picked to win a $50 Heinen’s gift card.

By Michelle V | Posted in Uncategorized | Tagged , | Comments (19)

out to lunch

February 7, 2010

I live fairly close to my office, so for lunch I typically run home or just eat at my desk. When I do go out for lunch, it’s usually a quick bite at The American Tavern or takeout from Pacific East (you can’t beat their lunch special / 2 rolls, soup & salad for $8.95). Over the past month however, I’ve had a marathon of lunch meetings throughout the city. Here’s a recap of standout dishes from each place:

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 4th 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.

By Michelle V | Posted in Lola, Pacific East, moxie, phnom penh | Tagged , , , , | Comments (2)

your chance to spend an afternoon with ted

February 6, 2010

Technology, Entertainment and Design, or TED, is coming to Cleveland. Those  familiar with TED know it brings the world’s thinkers and doers together to talk about their passions and ideally, ignite those listening to improve their surroundings and inspire change. Past speakers include Bill Gates, Frank Gehry, Bono, Bill Clinton and Richard Branson.

On February 26, from 9 a.m. – 1 p.m. at the Capitol Theater, Cleveland will host its first independently organized TED event.  The purpose is to draw attention to the many positive changes taking place within our community and to spotlight some of the people responsible for that change. Topics include art, urban revitalization, health care.

One speaker in particular that Cleveland Foodie readers may be most interested in is Michael Ruhlman. Ruhlman’s topic, ‘The Cooking Animal’, will discuss how cooking has advanced mankind and makes and keeps us human. He’ll share his thoughts on how turning this needed ritual over to corporations puts us in danger.

Other speakers/topics  include my friend and favorite boutique owner, Danielle DeBoe, who will talk about turning a desire into a reality; Terry Schwarz / fixing broken cities; and Dana Myers / the future of the electronic vehicles (I’ve met him and a few years ago and even test drove his car when it was at the agency – very cool and very interesting). Visit here for a full list of speakers, topics and to learn more about this event.

Event organizers, Eric Kogelschatz (my coworker) and Hallie Bram single-handedly brought this to Cleveland. These two don’t just talk about improving our city, they work at it each day. Kudos to them for all their hard work and for putting together what will no doubt be an intriguing and insightful afternoon.

How would you change Cleveland? What is your idea, big or small, that you think could help improve any area of our city? What has inspired you when visiting another city that you felt could easily work here? We are all Clevelanders and are passionate about the place we call home. But it’s not perfect, and we all have thoughts as to what we’d like to see fixed, or wonder if only city leaders would do… Share your thoughts for a chance to win two tickets to this sold out event. A winner will be  picked end of day Thursday. Good luck and hopefully I’ll see you there.

By Michelle V | Posted in Uncategorized | Tagged , | Comments (16)

preview: menu6

February 3, 2010

Michael Herschman is on the move. After a brief stint as GM at Melange, he’s back in the kitchen. And after a few conversations with him, it sounds like he’s ready to plant some roots.

The former owner/chef of Mojo, a personal favorite of mine, is right around the corner from where he first started cooking in 1993. Herschman is the head chef at Menu6, the food-forward restaurant (as he describes it) which sits in the former Boulevard Blue space.

“We’re not a theme,” explains Herschman as he talks about his new digs, which also include the owners of Bodega on Coventry. “We’ll have a down-to-earth, killer feel that’s part of a great neighborhood. My neighborhood.”

Fans of Boulevard Blue won’t recognize the space. He shares the room is warm and deep with silver, black, chocolate and wood. Extremely contemporary and modern. There will even be a VIP area and a large communal chef’s table.

As for the name, the chef says they looked at the fundamentals of design and creativity and came up with Menu6. “Six is sexy and cool and is our foundation,” he said. “And then we broke up the menu into six elements, and thought – wow, this works.”

What are those six elements? For the menu, it’s: raw / hot, cold, small / green / water and feathers / land / sides, etc.

The dessert six: Chocolate, vanilla, fruit, coffee, sweet tooth, cheese. For wine, it’s bubbles / lighter, dryer, crisper whites / rounder exciting whites / lighter bodied reds / bigger structured, vivacious reds / medium bodied, juicier reds.

He adds that he’s focusing on market-driven dishes dictated by skill, seasonal ingredients, local whenever possible and lots of big, bold flavors. Finally he jokes, “There ain’t no comfort food here – or chicken. People don’t go out to eat for chicken.” Though he did add Kentucky “foied” chicken as a small plate.

Other dishes include:

  • iced raw platter (assorted sashimi, crudo, oysters, clams, caviar) cocktail, old bayoli, pink mignonette, wasabi, caviar-crostini
  • thai beef, potato noodle, red curry vin
  • rare tuna & foie, uni butter, tangy radish, sticky rice fritters
  • crispy skin whitefish, red chili miso broth, udon, choy, lobster dumplings
  • duck, seared & roasted, scallion flatbread, soy glaze, winter salsa
  • meyer family ranch 14 ounce ribeye, salt roast, root vegetable, foie bordelaise
  • new zealand lamb rack, roasted, sweet potato chutney, mint salsa verde

If you’re like me, you’ll also be happy to know that his famous calamari, those sweet and sour bits of goodness, will be on the menu, too. He adds that there will be a nice mix of some old faves, but that they’ll really be pushing the envelope and just trying to have fun.

When does all this fun begin? Herschman said they are planning for a very soft opening first for the neighborhood hopefully around Valentine’s Day, and then open big. He explains that they want to grow into this and not rush it.

He may not want to rush it, but I can’t wait to check it out. Personally, I’m thrilled this talent is back in the kitchen. Mojo’s was my restaurant. I spent many nights at the bar and on that patio. Here’s hoping 6 has that same welcoming environment. And based on my chats with him, it sounds like it will.

By Michelle V | Posted in Michael Herschman, Six | Tagged , | Comments (4)

making sunday super (and another chance @ cooking classes)

February 1, 2010

Truth be told, until the Browns are in the Super Bowl (and they will be in the Super Bowl), I could care less about the game. There are two things, however, that I do enjoy about Super Bowl Sunday – the food and commercials.

We usually have some people over for the game, but this year it will just be the three of us since Jamie leaves for LA the next morning. During the regular season, we love to make pasta (often homemade), braised short ribs or chili as our Sunday staples. When we have people over, I usually make a nice spread of deluxe bar-type food. Since it’s just us this Sunday, I’m going to try a new dish that was in my Feb Food & Wine: braised pork with ginger-pickled shishito peppers (though I don’t have shishito peppers and instead pickled a variety of peppers last night. Here’s hoping it’s still as good as it looks). Update: Apparently Dave over at Live to Cook/At Home and I rip out the same recipes. He already tried this dish and says it’s wonderful.

What are your plans for the game? If you’re hosting friends and looking for some super simple menu ideas, here are a few courtesy of Heinen’s, as well as game day picks for drinks. I haven’t personally tried any of these dishes, but I love the hot dog bar idea. I did something similar several years ago with a mashed potatoes and it was well received.

2008 Vin Hunter Chardonnay // What’s most impressive about this vibrant white is that while there was fermentation and aging of a portion of the wine in oak, the wine still retains zippy acidity that preserves a mouthwatering freshness.  The oak contributes flavor, not heaviness, and marries perfectly with ripe apple and tropical notes.  This wine has everything except a hefty price tag. ($10.99/bottle)

2005 Ravenswood Syrah // This Syrah has the style of a good, northern Rhone combined with the forwardness and panache that is California. This bright and complex beauty is about as good a Syrah as you’ll ever find for the money.  ($9.99/bottle)

Rogue Chocolate Stout // Our friends at Oregon’s Rogue Brewery have crafted this special Chocolate Stout (it has won just about every award imaginable in “Flavored Beer” judging’s) for beer and chocolate lovers alike. ($5.49 / 22oz. bottle)

Great Lakes Conway’s Irish Ale // A malty Irish Ale with a notable toasty flavor derived from lightly roasted malt. ($8.99 / 6 pack or $15.99 / 12 pack)

Create a hot dog bar (they like Nathan’s Famous all-beef dogs)

New York Dog – Sauerkraut, Spicy Brown Mustard

Chicago Dog – Chopped Onions & Tomatoes, Pickles, Green Relish, Yellow Mustard, Celery Salt

Chili & Cheese Dog – Spicy Chili, Cheddar Cheese Sauce

Salsa Dog – Mexican Salsa, Cheddar Cheese Sauce

Tex Mex Dog – Jalapeño Peppers, Spicy Chili, Cheddar Cheese Sauce

Pepper & Onion Dog – Green Peppers, Red Peppers, Sautéed Onions

Reuben Dog – Swiss Cheese, Thousand Island Dressing, Sauerkraut

Potato, ham and herb pizza

1 tablespoon olive oil
1 1/2 cups frozen diced hash browns
1/3 cup chopped ham or Canadian bacon
1 teaspoon dried oregano, rosemary or Italian herb blend
Salt and ground black pepper, to taste
1 cup shredded mozzarella cheese
1 frozen Heinen’s Four Cheese Frozen Pizza

Heat the oven according to package directions for the pizza.  In a large skillet over high, heat the oil. Add the hash browns and cook, stirring often, until browned, about 5 minutes. Add the ham or Canadian bacon and herbs. Cook for another minute. Season with salt and pepper.  Sprinkle half of the cheese over the pizza, then top that with the potato mixture, then the remaining cheese. Bake according to the package directions.

Chicken, olive and chili pizza

1 cup shredded or ground cooked chicken (cooked ground beef or cooked pork could be substituted)
1 teaspoon canola oil
1 teaspoon taco or chili seasoning
1 cup shredded mozzarella cheese
1 Heinen’s Four Cheese Frozen Pizza
12 pitted black or green olives, halved
1 to 2 tablespoons chopped  jalapeños or green chilies

Heat the oven according to package directions for the pizza.  In a small bowl toss the chicken with the oil and taco (or chili) seasoning mix.  Sprinkle half of the cheese over the pizza, then top with the chicken mixture, then the remaining cheese. Top with olives and chilies. Bake according to the package directions.

Guacamole

3 avocados – peeled, pitted, and mashed
1 lime, juiced
1 teaspoon salt
1/2 cup diced onion
3 tablespoons chopped fresh cilantro
2 roma tomatoes, diced
1 teaspoon minced garlic

In a medium bowl, mash together the avocados, lime juice, and salt. Mix in onion, cilantro, tomatoes, and garlic. Refrigerate 1 hour before serving.

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Place Your Bets

Want to place a bet on the game, foodie style? Predict the winning score and win a cooking class for two to Viking (your choice) courtesy of Heinen’s, the sponsor of this post. You must leave a comment with your prediction before kickoff on Sunday. In the event of a tie, I’ll use random.org to pick a winner. Good luck and Go Saints (I always root for the underdog!).

By Michelle V | Posted in Uncategorized | Tagged , , , | Comments (32)

wine 101

January 31, 2010

Brandon Chrostowski, the fromager and sommelier at L’Albatros, told me about a new program he’s working on that I thought was worth passing on. Similar to his popular cheese tastings, Brandon is hosting a series of wine classes geared towards beginners.

According to Brandon, he’ll guide guests through the most prolific wine regions of the world in a “chic” setting.  Highlighting the core concepts over 5 weeks, guests will leave with an understanding of viticulture, vinification, major wine styles and regions as well as an
academic approach to tasting wine.

The cost for all five sessions is $150.00 and will be held from 6 – 8 p.m. every Tuesday Beginning February 16 and continue until March 16. Each session includes flights of wine from the region, hors d’oeuvres and study material.
Reservations are required; seating  limited.

By Michelle V | Posted in Uncategorized | Tagged , | Comments (1)

my first burger

January 29, 2010

 

Natalie sportin' a chocolate mustache

(Natalie sportin' a chocolate mustache)

 

This week marked two firsts for Natalie: her first burger and shake.

While her parents scarfed down the Lola burger, she enthusiastically enjoyed part of the Plain Jane and we all happily slurpped away the chocolate banana shake with toasted marshmallows at B Spot (turns out, kids really do scream for ice cream).

The bar has been set pretty high.

By the way, is it me or do Natalie’s cheeks sorta resemble Brando in Godfather?

By Michelle V | Posted in B Spot | Tagged | Comments (5)

chinato review (and a chance to be VIP)

January 28, 2010

Chinato 001He’s done it again. Zack Bruell has opened his fourth Cleveland restaurant with the opening of Chinato on East 4th.  We’re already big Parallax and L’Albatros fans (good food at Table 45, but not really my kinda scene), so I had high expectations for his take on Italian. He did not disappoint.

We went a few weeks ago on behalf of Metromix and I’m still thinking about my meal (you need to try the fennel salad). Here’s part of the review, or get the full skinny here.

Food: The menu focuses on simple Italian and does not concentrate on one region. And there are choices—a lot of choices. Bruell describes Chinato as the Italian version of L’Albatros with touches of Parallax. There isn’t parmesan of any kind, but all scratch cooking. To develop the menu, Bruell spent 12 days in Italy eating at least four meals a day. “On the trip, the dishes were very rich and heavy. I don’t want to do that here, so it’s my take on that,” he explains.

The menu is sectioned into crudo, or cold starters (think Italian sushi), antipasti, salads, pastas (all available as a half or full order), entrées, pizza and contorni, or sides.

On our visit, we started with the yellowtail over pesto with tomatoes ($9), tomato and bread soup ($6), fennel, orange, olive and tomato salad with ricotta ($8), a half order of the ravioli stuffed with pork, veal, zucchini and porcini with butter and parmesan ($10) and the zuppa de pesce ($21).

First, we should state just what a difficult decision this was. Everything on the menu was quite tempting. Nonetheless, we made the right decision because all our dishes delighted us. The star of the meal was surprisingly not a main dish, but the fennel salad. This dish exceeded expectations and has been on our mind since. You need to start your meal with this spectacular salad..

The soup was also a nice start to the dinner. Completely blended, it wasn’t as filling as we were anticipating. If you’re looking for an even lighter start to the meal, the beautifully-presented yellowtail is a good choice. It’s fresh, flavorful and incredibly light (though we would have liked a few more tomatoes).

Speaking of light, we were expecting the ravioli to be on the richer and slightly heavier side as compared to our other courses. But this dish was anything but. It was fresh and almost delicate. And size-wise, the half portion is plenty, especially when pairing it with other courses.

Our main entrée, the zuppa de pesce, featured a wonderful sampling of fresh seafood, like plump scallops, calamari, mussels (though the clams were almost non-existent) in a slightly spicy tomato sauce that was begging to be soaked up by the crostini (our favorite part).

For dessert, we tried the razor-thin pineapple slices in simple syrup with vanilla bean gelato. A bit on the small side, it was refreshing nonetheless, and coupled with cappuccino, made for a good ending to dinner.

Libations: Nineteen of the country’s 20 regions are represented on the 200 bottle wine list that’s 70 percent Italian and offers a handful of hard-to-get wines (a couple are actually exclusive to Chinato only). General Manager Rob Rasmussen spent an extensive amount of time planning the wine list and training the staff on each offering. His approach to the wine list was to course out the wine, much like you would the food while dining in Italy.

For example, he explained that you may start off the meal with a prosecco then work into a red. They want patrons to sample and enjoy several of the wines, which is why the menu is reasonably priced (numerous bottle options in the $20-$30 range with several pours $10 or less). It’s also worth noting that Rasmussen based much of the list on the Gambero Rosso wine list, which publishes a book on each of Italy’s regions and producers and rates them between 1-3 (with 3 being the best). Many of this magazine’s picks for best wines can be found on the list, including Les Cretes, a 2006 chardonnay for $150 a bottle that received a 3 and was named the best wine in all of Italy. For a little less (at $9 a glass), his pour of choice for guests is the Italian white Orvieto Barbi from Umbria. It’s one wine he feels all guests should sample.

There are also several specialty Italian-inspired cocktails, like the Tuscan per or Chinato Stiletto, as well as beer available in bottles and on tap. According to assistant GM Shannon Bizga, a happy hour is in the works to highlight some of the specialty drinks.

Décor: Italian yes. Checkered tablecloths, no. Bruell feels like you should walk into a restaurant and feel like you’re escaping. With Chinato, he’s taking you to Florence, or someplace in Italy, but keeping it modern. He feels his architect summed it up best when he described the finished space like walking into sepia photograph circa 1920s or ’30s (which is evident from the giant panoramic mural of Florence that stretches across one wall of the main dining room).

Like Parallax and L’Albatros, the space is smart and perfectly designed. The long bar encourages patrons to eat and drink. There are large white columns in the dining room, an open kitchen and a large, eclectic chandelier that serves as the focal point.

Service: Our visit took place on the eve of opening night, yet one would never know. The restaurant ran like it’s been open for years. The staff walked around with silverware caddies eager to replace utensils, glasses were promptly refilled, staff was quick to recite the menu and offer suggestions and meals were appropriately spaced.

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Speaking of Bruell, he’s catering the VIP portion of this year’s Jump Back Ball, which benefits Playhouse  Square on February 27. Do you want to go? A VIP ticket gets you early entrance to the black-tie  pre-party, open bar, live entertainment, and of course Bruell’s cooking (plus demos) from each of his four restaurants. The theme for this year’s event, now in its 19th year, is Carnaval. I’ve never attended, but have always heard nothing but high praise and good things about it. It must be fun, considering close to 1,000 people attend each year and they almost always sell out. Want to go? Grab your party dress (or tux) and let me know your favorite thing about Playhouse Square (or on the flip side, something you’d like to see improved upon, a play you hope makes its way here, etc.). Just leave a comment with your thoughts by Thursday, February 4 (by 5 p.m.) and I will randomly pick a winner for the pair of tickets courtesy of PlayhouseSquare Partners. Good luck!

By Michelle V | Posted in Chinato, Zack Bruell | Tagged , , , | Comments (45)

Do good. Eat good.

January 27, 2010

Note: This is a repost.  Since it’s for a good cause and we still have two weeks to go, it’s worthy of posting again. If you haven’t donated $5 and are able to, please do. Over $1,800 worth of gift cards available – you’ll eat free all year! -  and you’re supporting local kids. Thank you!

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After writing this blog for nearly four years, I think I can safely make some assumptions about you, my readers. Assumption one: you like food. Two: you like food prepared by one of our many talented chefs. Three: You’re pro Cleveland and will always support local when able. Four: You care about this community and supporting others when in need. Five: You have $5.

(and I’m willing to bet you’d happily exchange that $5 for free dinner out the rest of the year.)

After meeting Farmer Lee Jones, I learned about the Veggie U initiative, 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 is embraced and loved by teachers and students alike. Locally, 150 schools in the Cleveland Metro School District have been using the 4th grade Veggie U science program. Unfortunately, they don’t have any funding to continue as $200 per classroom is needed to fund the kits.

On the way home from that initial meeting and fabulous dinner, we had an idea to try to help these students and teachers. Would you be willing to donate a minimum of $5 to help this cause? That’s your morning Starbucks. If we all help and spread the word, we have an opportunity to make a difference here. And if you’ve watched the news lately, you know Cleveland students can use a little bit of good news.

If you donate $5 to Veggie U, you will automatically be entered to win more than $1,900 worth of gift cards to all your favorite eateries and shops. Want to increase your odds? Donate $10, $25, $50 or more (I promise you won’t miss $25). For every $5 you donate, you will earn another entry into the drawing. The more you donate, the greater your chance of winning. You have until February 12 to donate and be entered. It’s easy – just call 419.499.7500; you must reference Cleveland Foodie (a winner will be picked using random.org).

As soon as we worked out all the details with Veggie U, I reached out to the chefs and owners to share the idea and ask for support. Almost immediately I started to hear back. The backing of our food community and willingness to work together to help all sorts of causes beyond this is inspiring, admirable and personally greatly appreciated by myself. Thank you to everyone for your generosity and willingness to pitch in.

One incredibly lucky diner will spend the year eating and drinking their way throughout Cleveland:

Western Reserve Wine / $50 gift card
Tartine / $50 gift card
Momocho / $50 gift card (Eric Williams also generously donated an additional $200 to fund one classroom)
Lola / $50 gift card
The Greenhouse Tavern / $50 gift card
Heinen’s / $100 gift card
Blue Canyon / $50 gift card
The Flying Fig / $100 gift card
Fire / $50 gift card
Erie Island Coffee / $50 gift card
Fahrenheit / $50 gift card
Miles Farmers Market / $50 gift card
Jekyll’s Kitchen / $50 gift card
Moxie / $200 gift card!!
Touch Supper Club / $50 gift card
Parallax / $50 gift card
L’Albatros / $50 gift card
Chinato / $50 gift card (now open)
Crop Bistro / $50 gift card
North End / $50 gift card
Hyde Park / $50 gift card
AMP 150 / $100 gift card
Muse (The Ritz-Carlton) / Farmer’s Market dinner for two
The Chocolate Bar / $50 gift card
Michaelangelo’s / $50 gift card
John Q’s Steakhouse / $50 gift card
Melange / $50 gift card
Bistro on Lincoln Park / $50 gift card
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And to top it all off, the winner will receive one ticket to their choice of upcoming dinners at The Culinary Vegetable Institute (you’re in for a real treat here) and The Chefs Garden will send you one of their e-commerce family boxes.

To kick it off, Jamie and I will donate $100 (we will not be counted for the drawing). Would you also consider making a pledge? I know times are tough for many, and if you can’t, it’s completely understandable. But if you’re able to give something back and if you’re a follower of this blog I can only assume it’s a greater cause that matters to you, please call. Let’s follow the lead of our chefs and local owners and show what the Cleveland food community can accomplish when we work together.

Thank You.

PS: The Culinary Vegetable Institute will give a copy of the 2009 official cookbook of the Food & Wine Celebration to the first 40 people that donate $50 or more!

By Michelle V | Posted in Uncategorized | Tagged , , , | Comments (0)