fresh fork market csa: one month in

June 22, 2010

CSALast year we began researching CSAs. We wanted to find one that was right for us and seek out what others thought of their experience. By the time we felt we had enough info, the season was almost over. But in that process, I became familiar with Fresh Fork Market, particularly Trevor Clatterbuck who started the CSA. During our conversations, we decided to work in trade. In exchange for a few posts and an honest review of the program, we would participate in the weekly CSA which runs May – October (traditional small; $25 week).

It’s been one month now since we joined. After getting to know Trevor and learning more about the farmers he has been cultivating relationships with, as well as his involvement with Parker Bosley, I had high expectations. And to be honest, he’s met them.

Each Friday, I meet Trevor and his truck of local goodness at the Beachwood High School parking lot (there are several pick-up locations), along with other CSA members. And within 15 minutes, I leave with a reusable bag filled with seasonable items from participating farmers (70 in total). The process itself is almost painless, and if I didn’t arrive promptly at 3:30 p.m. each week, which is right when pick-up begins, it would likely be 100% painless (mad dash of people trying to get in and out; he warns of this early on and encourages you to come a little later; he’s there till 6:30 p.m.). For basically being a one-man show, he runs an impressive operation, despite a few hiccups early on. And each week he works to improve and fix upon things that didn’t go as well as he would have liked in the previous week.

So far we’ve enjoyed: fresh eggs, milk, several types of cheese, garlic scrapes, cherries, strawberries, beets (the best beets I’ve ever had!), radishes, lots and lots of greens, sausage, whole wheat pasta, bacon, a whole chicken, herbs, pea shoots, apples and green onions.

Aside from an abundance of greens (even for me – and I drink green smoothies constantly as well as daily salads), I’ve been really happy with our selection – especially the cheeses (Mayfield Road Creamery), milk from Snowville Creamery (which I now by regularly at Heinen’s), chicken, beets, radishes, butter from Hartzler Dairy and sausage. I would eventually like to try the Berkshire pork chops and grass-fed beef one week, but they have run out before I’ve had a chance to buy any (you have the option to add to your bag).

Some have shared they don’t like the idea of not knowing what you are going to get, though Trevor does offer an optionchicken where you can pick out your goods. I have to admit, I have really grown to like this aspect of the program. It’s kinda of fun getting the e-mail from him mid-week disclosing the contents for the week, and then reviewing his weekly newsletter for recipes from Parker Bosley and cooking tips/ideas. Being part of this CSA has added to our commitment to eating as much local as we can, eating in season and supporting area farmers. We still make regular trips to Heinen’s and Miles Market as well as weekly visits to area farmers markets. Even if we did the traditional large bag, it’s simply not enough to feed our family (not to mention all the things we need that we can’t get from a CSA or market), but it’s a good start.

The one area that has changed over this past month that I wasn’t anticipating is in the way I cook. I love to cook and we cook often – but I am a stickler for recipes.  Each week, I’d select what dishes I want to make, fill out my grocery list and buy just what I need to make a week’s worth of meals. You see, I need recipes to cook – I need someone to tell me what goes in the pot and for how long. I’ll make and try just about anything, as long as I have a recipe to fall back on. But this past month, I’ve taken a lot of what we’ve picked up from the CSA and just started experimenting – because I didn’t have recipes to fall back on. I whipped up a pasta dish one night with greens, herbs from my garden and some other pantry staples; I shoved some garlic, lemon, more herbs and an onion in the chicken one night and was grinning ear to ear with how good it came out. I know – this doesn’t sound like much and you probably do this all the time. But for someone like me, someone that relies on the crutch of a recipe, this was a cooking milestone of sorts. It’s only been a month, so I still use an abundance of recipes, but not as much – I’m definitely getting more confidence in making things up and experimenting. And I think I have Fresh Fork to thank for this.

Have you joined a CSA this summer? Which one and how’s it going for you?

By Michelle V | Posted in Uncategorized | Tagged , , , , | Comments (8)

ohio wines coming to a restaurant near you (plus recipe from doug katz)

June 21, 2010

One of my favorite things to do in the summer is explore our many wineries. I’m especially fond of Harpersfield in Geneva. The grounds are lovely, staff welcoming and pet-friendly (that is, if your dog is small), which is ideal for us because we can bring both kids – Natalie and Stella. And of course, we enjoy the wine. What’s your favorite Ohio wine?

If you can’t make it to the wineries this summer, the wineries will come to you. The Ohio Grape Industries in conjunction with many local eateries throughout Cleveland, Columbus and Cincinnati are working to  showcase Ohio wines June through November, both by the glass or bottle. Additionally, many restaurants will offer special five-course dinners as well as winemaker dinners. Locally, participating restaurants include Fire Food & Drink, Grovewood Tavern, Light Bistro, Molinari’s, Sara’s Place and Vine & Bean Café.

One of the winemakers featured at Fire is Ferrante. Chef Doug Katz and his staff sampled several Ferrante wines before selecting the 2008 Ferrante Signature Series Riesling and the 2008 Ferrante Signature Series Cabernet Franc to share at his restaurant. Below the chef shares a recipe for one of the dishes he’s pairing with the wine.

According to Jim Arbaczewski of Ferrante, these two wines are great examples of the wines Ferrante grows and produces. “Both of these wines are found in our Signature Series,” he says. “The Riesling has aromas and flavors of apple, peach and lime lending to a honeyed finish; the Cabernet Franc has aromas and flavors of fresh blackberry and raspberry with a hint of spice leading to a harmonious finish. Both of these wines are quite food-friendly and after tasting for yourself, you can see why they were chosen by Doug and his staff. Also, these wines carry the Quality Wine Label given out by the Department of Agriculture.”

Chef Doug Katz: Fried green tomatoes w/ sautéed sweet corn, lucky penny goat cheese & jalapeno jelly

Fried Green Tomatoes (serves 2)

1 green tomato, sliced 1/4 inch thick
1 cup buttermilk
1 cup cornmeal
cayenne pepper to taste
kosher salt to taste
canola oil to pan fry (about 1 cup)
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Submerge tomato slices in buttermilk and allow to rest 10-15 mins. Using a pie plate or shallow baking dish, combine the cornmeal with cayenne and salt to taste. Heat the canola oil to 325 degrees in a 10 inch skillet (the oil should fill the skillet by about 1/2 inch). Shake off excess buttermilk from the tomatoes. Dredge the tomatoes in the cornmeal mixture to coat completely, shaking off excess cornmeal. When all tomatoes are dredged, place in the skillet, making sure to drop the tomatoes away from you so you do not get burned. Cook for about 2-3 minutes or until golden brown. Flip the tomatoes and continue cooking until golden. remove the tomatoes and drain on paper towels

Sautéed Sweet Corn (serves 2)

2 tbs canola oil
1 tbs yellow onion, small dice
1 tsp garlic, minced
cayenne pepper to taste
kosher salt to taste
1 large ear sweet corn, shucked
1 tbs whole butter
1 tbs basil, torn into small pieces
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Heat the canola oil until it shimmers or ripples. Using a 10 inch skillet, sauté the onion and garlic for 30 seconds, stirring or shaking the pan; season with salt and pepper. Add the corn and continue cooking for 2-3 minutes (turn down heat to medium to avoid browning). Remove the pan from the heat and add the whole butter and basil. Stir to combine and set aside

Jalapeno Jelly (can be made 1 week ahead; makes 2 cups)

1/2 cup granulated sugar
1/2 cup cranberry juice
2 tbs jalapeno, seeded and diced

In a small saucepot, combine all ingredients and bring to a simmer. Allow to cook for 1 minute more. Transfer and allow to cool completely before using.

To assemble: Shingle the tomatoes on a square or rectangle plate; top with the corn sauté. Sprinkle large chunks of Lucky Penny Farm goat cheese on the tomatoes and drizzle with jalapeno jelly. Serve with a knife and fork and enjoy!

This post was sponsored by the Ohio Grape Industries Committee.

By Michelle V | Posted in Uncategorized | Tagged , , , , , , , , , , , , , | Comments (2)

cook like ellis cooley

June 19, 2010

If you have been to AMP150, then you know this chef. He’s been making quite an impression since coming to Cleveland – and that’s not easy given that he’s running a restaurant inside the airport Marriott. I’ve only been once (so far) and was truly impressed (and admittedly wrong to prejudge). I’m also impressed with his dedication to building relationships with as many local farmers and purveyors as he can.

Here, the chef gives us not one, but three recipes to try at home.

Maple Glazed Pork Belly with Apple, Endive and Walnut Salad

 4 oz Pork Belly

Salad

½ honey crisp apple
½ head endive
1 oz walnuts
1 oz walnut vinaigrette
1 oz fresh snipped chives

Glaze

2 qt Chicken stock
1 Pt Ohio maple syrup
2 sprigs rosemary

Cook pork Belly covered in a shallow pan at 325 for 2 hours.

For Salad: cut all ingredients in small uniform shape and dress with chives and walnut vinaigrette.

For the Glaze: combine all ingredients in a sauce pot and reduce 75% then strain.

Black Mussels with Ginger, Lemongrass, Spicy Chili

12 ea Black PEI mussels
1 oz diced ginger
1 stalk lemon grass split and crushed
1 oz chopped garlic
1 oz chopped shallots
1 tsp Simbal chili paste
Juice of ½ lemon
¼ cup white wine
½ cup fish fumet
6 sprigs cilantro
2 oz butter
1 oz evoo

Start by sautéing garlic, ginger, lemon grass, chili paste and mussels in oil until hot.  Add  wine and fish fumet and cover with another pan of equal size.  When mussels open add butter salt lemon juice and reduce liquid by half.  Season and toss in cilantro.

Pan Roasted Walleye with Crème Fraiche Beets, Dill

 7 oz Fresh Lake Erie Walleye
3 oz baby red beets quartered
1 tbsp crème fraiche
1 tsp fresh chopped dill
1 tsp butter
Juice of ½ lemon
1 oz evoo

Sautee Walleye skin side down in a hot pan with olive oil.  Reduce the heat to medium and leave alone.  When the skin is crispy turn the fish over and turn heat off. In a separate small pot combine beets, crème fraiche and butter and slowly bring to a boil.  When mixture boils add lemon juice and dill.

________________________

Heinen's Logo PMS 350 & 209This post was sponsored byHeinen’s. When making these dishes at home, Laurie Toth, the wine consultant for the Avon store, shares these thoughts: 

For the Maple Glazed Pork Belly Salad, my recommendation is the Charles and Charles Rosé.  A Rosé is one of the most perfect food pairings on earth.  With this particular recipe it’s a match made in heaven.  The wine pairs with the pork, fruit, vegetables, and the maple syrup for the glaze.  Rosés are wonderful during the summer and great with lighter foods.

The Huber Grüner Veltliner is my suggestion with the Black Mussels.  This Austrian wine is light and dry.  Great with unusual light foods especially fish and chicken.  It pairs with the mussels, lemon, ginger, cilantro and the spice of the chili paste.

The Carl Loewen Riesling Kabinett is the pairing I recommend with the walleye. Kabinett Rieslings are delicious with fish and this wine has a touch of citrus on the nose and palate to pair with the lemon.  This delicate wine would be excellent with the delicate fish. 

By kyle | Posted in AMP 150, Chef Recipes, Ellis Cooley | Tagged , , , , , , , | Comments (0)

q&a with ryan santos

June 16, 2010

I first met Ryan Santos at Danielle DeBoe’s Dinner with Strangers a few months back. He was responsible for the creatively delicious meal we all so thoroughly enjoyed. You can find him at Please, the catering company he started, or at the wonderful Tartine working alongside the talented chef Nolan Konkoski.

1. What are the top 5 spices that should be in every home cook’s pantry? You can’t go wrong with the C’s: cumin, coriander, cinnamon, cayenne and any type of chile powder.

2. Favorite dish to make? I love the food we get to cook with my catering company, Please, and I also have a real passion for desserts—but I hate overly sweet desserts. At home, nothing beats some authentic tacos or a whole roasted chicken.

3. Favorite restaurant in Cleveland? It’s hard to just choose one, so I’ll choose many. I have a soft spot for Bar Cento—with the weird hours and travel schedule I keep, I can always count on getting a great meal there, even at one in the morning. Superior Pho is a weekly stop for pho and bahn mi. I like the highly underrated Le Petite Triangle for the steak-and-Boursin tartine and a Stoudt’s Double IPA, and also for their very convenient location at the end of my street. Then there’s Swenson’s for Galley Boys, and Lola never disappoints when I have the ability to splurge.

4. How did you become a chef? What did you want to be growing up? I don’t have a standard culinary background. I had to learn to cook out of necessity while working on my bachelor’s in graphic design—I have a pretty severe case of Crohn’sDisease. In college, I was put on a strict diet (no gluten, sugar, alcohol or dairy) in a last-ditch effort to find something that worked. The diet didn’t really help, but at the time gluten-free products weren’t as widely available as they are now. I had to get creativewhen I got bored with meat and vegetables, so I learned to cook from scratch to control the ingredients in my diet. Ever since then, cooking became my passion, and I gave up graphic design as a profession. My culinary education has just come from reading, studying and working in the field. I don’t think I’d call myself a chef quite yet.

At various parts of my life, I’ve wanted to be a professional baseball player, graphic designer, gallery owner and farmer in Kentucky.

5. Where did you grow up? Favorite meal from your childhood? I grew up about an hour south of Cleveland in a little town called Canal Fulton. Otherwise known as the home of about 10 pizza places at any given point. So let’s just say I loved pepperoni pizza from Don Brand’s in Canal Fulton… and mashed potatoes.

6. I can’t live without ________________________? Netflix, Howard Stern on Sirius and my glasses.

7. What TV show do you never miss? Lost (R.I.P.), True Blood

8. Favorite guilty pleasure? A cold can of Coke. I also have to have  regular interventions with myself regarding my Five Guys/Swenson burger habit.

9. Favorite thing about Cleveland? If you were mayor a day, first thing you’d change? I love that I live within walking and biking distance of the lake, downtown, and nature via the towpath. Also, the fact that I don’t need roommates to cover my rent is pretty nice. I’d love to see the city give low- or no-interest start-up loans to un-established creative entrepreneurs to redevelop the flats. I know it sounds overly idealistic, but Cleveland has a huge chance to attract creatives with all the vacant buildings in the city. What if the flats became a strip for young creative chefs, artists, performers? It was all the rage when I was young, and I’d love to see it flourish again. Cleveland could follow in the footsteps of cities like Portland and Austin by attracting creatives and giving them a place to start their dreams. In cities where they’ve done this, the local economy improves tremendously.

10. What restaurant in another city do you wish was here? Momofuku Ssam Bar, a Jeni’s Ice Cream Shop and any good no-frills dine-in pizza place. Seriously Cleveland, we have no good pizza!

11. If you could be any chef for a day, which one would it be? I’d love to havethe local knowledge and creative thinking of René Redzepi.

12. Last meal on Earth? Superior Pho bahn mi, pizza from Galluch’s in Akron, hanger steak and a peach milkshake.

13. Your approach to food could be summed up as? Sweet and savory.

14. Biggest challenge working in a restaurant? What’s one dish you’d like to see on the menu at Tartine that currently isn’t? Nolan is great about letting us pitch dishes for the menu, and in our monthly wine dinners we really get to play around with different ideas. But there’s a lot we’d both like to see on the menu that’s prohibited by our limited kitchen setup, which is our biggest challenge. With only an oven and a single-induction burner, it takes some interesting planning. If it were up to me, I’d like to skew the menu towards more French-Vietnamese influences during the spring and summer.

15. Care to share an easy recipe? This is one of the easiest, but yet most asked about dishes we’ve made.  It can pretty much be adapted to any flavors you want, here I’ll share the recipes for the two seasonal flavors, chamomile & thyme, as well as cucumber.

Chamomile & Thyme Butter

4 cups heavy cream
1 teabag chamomile (we used chamomile from city roast @ wsm)
6 sprigs fresh thyme

Combine all in a pot over low heat. Slowly bring up to a simmer. Once it reaches a simmer, turn off heat, cover, steep 20 minutes. Strain cream and salt to taste. Refrigerate until cold. (I also suggest refrigerating your food processor blade if its detachable.) Add cold blade and cream to food processor and run on high. Pay attention as the cream thickens and reaches a whip stage and then breaks; watch carefully as it happens quickly. It should thicken to a soft butter like consistency with some loose water.  At this point drain the liquid (reserve it) and process solids until smooth.  If it doesn’t smooth completely, add some reserved liquid. At this point you have a soft butter, and you can eat/spread it on whatever you like.

If you’d like to form it, I use square ice cube molds, but you can use any mold you like really and refrigerate until solid.

Cucumber Butter

4 cups heavy cream
1 seedless cucumber

Follow instructions above. Get creative! Flavor your cream with anything you’d like and enjoy homemade flavored butters.

On a related note, if you’re interested in attending, but more importantly, hosting, a Dinner with Strangers, we’re always looking for new venues to have them in. Kitchen isn’t necessary, just the ability to hold 25 people.  Email: please@pleasetoeatyou.com

16. Why did you decide to start your own company and what can you offer that others may not? I started Please to push myself creatively with food and to continue to teach myself to become a better cook. I also felt the food we wanted to do with Please was unique for the area, and that all of us coming from non-traditional backgrounds in terms of cooking gives us a unique and fresh perspective  to cooking. The difference between Please and other catering outfits is that we specialize in catering smaller, more intimate events for anywhere from 5 to 50 people. Multi-course dinner parties, hors d’ oeuvres, craft cocktails, catered picnics, beer pairings, and anything and everything else in between.

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

food & wine best new chef 2010

June 15, 2010

Check out that grin! Way to go, Jonathon. You are truly deserving of this honor.

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

$30 summer solstice dinners @ zack bruell restaurants

June 14, 2010

Zack Bruell restaurants – Parallax, L’Albatros, Chinato and Table 45, are partnering with the Cleveland Museum of Art for its summer solstice party on June 19th.

But why wait till then to celebrate the longest day of the year (and the museum’s newest galleries)? From now until Saturday, Bruell is offering a 3-course, summer solstice menu for $30.

Menus:

Table 45: warm fig and arugula salad with champagne vinaigrette; Latin marinated hanger steak with boniato root mash, summer gremolata and plantain chips and ginger; and lemongrass panna cotta served with mango chutney and white sesame tuille.

Parallax, L’Albatros and Chinato: these 3-course menus will be created daily by the head chef.

Long live summer!

By Michelle V | Posted in Uncategorized | Tagged , , , , , , | Comments (4)

friday night in the cle

June 13, 2010

The weekend in winding down and it was a good one. If the past two weekends are any indication of what kind of summer this is going to be, let’s just say we’re off to a very good start.

Friday night we did two of my favorite things: shopped and ate at Momocho. Between Room Service and DuoHome (where I always find the neatest things), and all the ridiculously talented people showcasing their goods at Made in the 216, I was a very happy Clevelander. Danielle DeBoe outdid herself once again. I think this was the best event yetand I walked away with some fun accessories, a shirt and a scarf. Cleveland is really lucky to have her – her dedication and her continued committment to the city. I remember Danielle’s very first 216 event and it’s fun to see how much it has grown and all the new designers, artists, etc. that’s she’s introduced us all to. Congratulations, Danielle!

momochoAfter dinner, we went with friends to Momocho- the best place for Mexican in Cleveland hands-down. I can’t say it enough, I just love this place. The food, staff and decor – it always puts a smile on my face, and Friday was no different (especially since we sat outside).

I’ve tried numerous items, but it’s the smoked trout and crab chilaquiles that I order the most. I’m crazy about this dish for so many reasons – the layers of flavor, size (I never finish so I always have the perfect breakfast waiting for me when I get up) and because it’s just that good. If you haven’t tried it, you’re missing out.

By the way, I highly recommend you order the cucumber margarita at Momocho, too. You can thank me later (or not if you enjoy too many!).

By Michelle V | Posted in Uncategorized | Tagged , , , , , , | Comments (5)

saturday night at the v’s

June 10, 2010

DSC_0033This past Saturday, I threw perhaps my favorite dinner party to date. And it wasn’t because the food came out pretty good or that the rain held off and we are got to break in our new outdoor sectional, but because of the company. At the end of the night, Jamie and I both commented on just how truly lucky we are to have such a great group of friends in our lives. Something we don’t take for granted. And each of them made for quite a memorable night (and a not so memorable Sunday).

The dinner party came together on behalf of Calphalon. Calphalon reached out to food bloggers nationwide and invited them to host a dinner party, which included a set of pans (unison nonstick griddle and grill pan), a box of goodies from Williams-Sonoma, a copy of Michael Symon’s Live to Cook and a $100 gift card to help offset part of the cost. Now truth be told, we were planning on throwing this exact same party in late July. But when Calphalon came to me with this opportunity, I said yes – mostly because I was admittedly curious as to how their agency would handle this event (working in PR and social media, I couldn’t resist). The only drawback was that we had to hold the party on June 5 – fine except I just got back in town from Houston that morning. But luckily, I have the world’s greatest husband who helped get everything together without even being asked (Natalie’s 2.5 hr nap helped, too!).

Since we had 18 people over, we opted against a sit down dinner and instead went with heavy tapas and light starters.

The menu:

Everything we served I’ve made before – except the pork belly. I love a version of this dish at Lola and wanted to try. Now, thank goodness for Heidi Robb who walked me through everything from buying the belly to frying it up (and even sacrificed her shirt in the process!). It wasn’t nearly as good as Lola’s, but being the first time I’ve ever made pork belly, I think it was ok. I made this dish as is, except I used reduced balsamic instead of Symon’s red wine vinaigrette. I’ve made his vinaigrette before and I just didn’t care for it.

As far as Calphalon goes, I was already a fan prior to. We cook a ton, so I have a nice assortment of pots and pans, including Calphalon, a few Fissler (former client), Mario Batali Dutch over (my absolute favorite pot) and Le Creuset. I have to say, I probably use my Calphalon the most, but they are also the only pans that I’ve had problems with. The bottom of two pots become so scraped up (I use a wooden spoon 99% of the time) that I was nervous to use. Crate & Barrel replaced one, but not the other. I tried going through Calphalon’s customer service and it was not a pleasant experience so I just gave up. But aside from this, I like cooking with their pans and so far have really been enjoying my new ones.

So there you have it – that was Saturday night at our house. And it was perfect. Good food, good wine and even better friends.

**Big thanks to Amelia and Kyle for bringing a camera and taking pics. See more here.

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

celebrate flag day with a tweetup/foursquare “swarm” party at amp150

June 9, 2010

swarm_bigFlag Day is Monday, June 14. What are you doing to celebrate? Ok, chances are nothing. In fact, you probably had no idea that it’s Flag Day (unless you’re friends with me then it has been drilled in your head). You see, Flag Day is also my birthday, and up until the age of 9 I was under the impression that everyone hung their flags to honor my big day (thanks, mom!). But I digress.

Flag Day or not, AMP150 is doing something pretty cool on Monday and if it wasn’t my birthday, I’d be there for sure. Chef Ellis Cooley, who since coming to down has taken a serious interest in learning all he can on the social media front (in the spirit of full disclosure, I’ve helped a little with this) – especially Foursquare, the current darling of social media (sidebar: check out my previous post offering tips to restaurants on how best to utilize this new mobile version of customer loyalty).

Beginning at 5 p.m. (goes until 8) and to coincide with the Thirsty Dog beer tasting (10 beer tastings plus an assortment of passed canapes), Cooley will be hosting a tweetup and Foursquare party – with the goal to get at least 50 Foursquare users together in the hopes of collecting the somewhat coveted Swarm Badge (requires at least 50 people to check-in at the same place, most recently people received it at Cavs games and the Pearl Jam concert). Now, there are some people that utilize Foursquare for the gaming aspect, so the thought of attaining this badge is kinda cool. And then there are people like me who use Foursquare for the social and potential rewards aspect. And it’s what the chef is doing here that gets me pretty excited.

You see, companies, especially restaurants, are really starting to see the benefits of Foursquare and how for next to nothing, they can reward people for “checking into” their place. By doing so, they have just tapped into that person’s network and created a nice little piece of positive word of mouth for themselves and a cool user experience for their patrons.

Here is how AMP150’s Foursquare program will work:

  • 1st check-in: 10% off your bill
  • 2nd – 4th check-in: 5% off your bill
  • 5th check-in: 25% off your bill (and then it resets to 10% off moving forward)
  • Mayorship: If you’re the mayor of AMP150 (the person with the most check-ins), you earn 25% off your bill each and every time, until someone steals your title

Confused? I know, if you don’t play in this space, it’s either a foreign language or you’re thinking to yourself, ‘why on earth would I check-in to someplace and tell people my every move’?I promise you, it’s not all like that (ok, maybe a little). I’ll tell you what I tell everyone else — if you want to learn and see what this is all about, the very best way to do so is to sign up and experience first-hand. Look what kind of benefits are in store. And it’s not just AMP150. The Greenhouse Tavern gives their Mayor 40% off during each visit. And while I haven’t experienced personally, I hear Taste on Lee is utilizing Foursquare, too. I have seen other cities, like Chicago and San Fran, really reward Foursquare users and slowly but surely, Cleveland is starting to as well.

Two of my favorite things coming together – food and scoial media. Exciting times indeed. And it’s just the beginning.

By Michelle V | Posted in AMP 150 | Tagged , , , , , , , , | Comments (3)

michaelangelo’s

June 8, 2010

I realize at some point I’m just going to have to get over this and learn to let go. But I just can’t. The fact is, I still miss Battuto. Not only was it my favorite restaurant in Little Italy, it was my favorite for Italian and a place Jamie and I frequented often. It was just that good. And for as much as I love Little Italy and thoroughly enjoy spending time there, perusing the galleries and shops, aside from this now defunct restaurant, I was never overly impressed with any of the restaurants (I might have mentioned a few times  just how picky I am when it comes to Italian). That is, until I first discovered Michaelangelo’s a few years ago.

I absolutely love this restaurant. The food and service always impress and with Battuto long gone, it has become my favorite for Italian. I must admit, the only thing I’m not overly crazy about is the main dining room decor. It’s not bad on any level, just not my personal taste. Perhaps a bit too traditional and somewhat stiff. But aside from that, I’m always excited to dine here, just like I was when we went the other week on behalf of Metromix.

Here’s part of my review, or you can read the full article here. By the way, as of today, Michaelangelo’s now serves lunch.

Food: There’s no shortage of restaurants clamoring for a diner’s business, each touting their take on Italian fare and each trying to stand out among the array of offerings. But when it’s all said and done, it’s the food that sets these restaurants apart. And when it comes to Italian food, even if someone has a splash of Italian in their blood, they’re a critic.

The chef, Michael Annandono, prides himself on setting Michaelangelo’s apart from the others. The restaurant, which opened on Murray Hill in 2004, offers authentic Italian cuisine prepared using traditional methods from scratch each day.

The menu focuses on northern Italian cuisine, utilizing fresh, organic ingredients and local whenever possible. As expected of most Italian restaurants, portions are rather large—even a handful of the appetizers could serve as a main course. Compared to its neighbors, Michaelangelo’s is also one of the more higher-priced restaurants.

On a recent visit, we sampled a variety of starters, like the bufala salad, with bufala mozzarella, prosciutto di parma and roasted red peppers ($14) and the cozze, steamed mussels in a lemon-garlic broth ($12). Entrées included the veal-stuffed tortellini with prosciutto, peas and parmigiano reggiano ($24) and an order of the melanzane, layered eggplant terrine with aged provolone and a tomato ragu (note: this is actually a hot appetizer, but as aforementioned, portions are large and this was plenty big enough for a main dish; $9). It’s also worth noting that all the pastas can be served as a half order.

Before our food started to make its way from the kitchen to our table, we were treated to a tasting of the day’s special: paco ribs, which are the ribs of a South American fish served in a balsamic and orange glaze. A unique dish and one that highlights the chef’s creativity with food. We also sampled the veal cannelloni, ricotta and veal stuffed pasta with pancetta and mascarpone—the chef’s signature dish.

As for everything we tasted, the standouts were definitely the pastas. The mussels were perhaps our least favorite dish—it wasn’t a bad dish, just boring. The pastas, which are all made from scratch (except the gnocchi) were outstanding, especially the veal cannelloni. There’s a reason why this is the most requested dish. The melanzane proved to be a wise decision as well with its wonderful tomato ragu.

On previous visits, we’ve sampled several of the soups (the chef does an outstanding job with soups), the tuna carpaccio and antipasti misti (selection of salumi and cheeses) and veal tenderloin plus a handful of desserts. After several visits, Michaelangelo’s continues to impress.

Décor: Michaelangelo’s is quite traditional and simple overall, perhaps a bit too traditional. The best part of the main dining room is the glass-encased wine storage unit covering several walls. The large bar area offers a more relaxed and cozy atmosphere with darker wood floors, a stone fireplace and a few oversized chairs to enjoy the fire, as well as the lengthy bar with plenty of available bar seating. There’s also a decent-sized patio with a bar. This area unfortunately overlooks the parking lot, but with the right landscaping, this space could easily become diner’s first-choice for seating preference. Michaelangelo’s also offers private dining options for small parties.

Bottom line: After eating our way throughout Little Italy several times over, it’s our opinion that Michaelangelo’s is perhaps the best in the neighborhood.

By Michelle V | Posted in Michaelangelo's | Tagged , , , , | Comments (3)