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 garbage. 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.

Last school year, Cleveland Foodie readers together with local chefs and businesses raised $3,820 for Veggie U. Which ultimately saved the program in our city. For those of you that don’t know, 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.

Well Cleveland, these kids and teachers need our help once again. If you’re a regular reader of this blog, I know you care about food and our community. And I am going to assume you also have an extra $5 and are willing to skip your daily latte in lieu of supporting this inspirational program. Now I understand many of us are active in other charities and freely donate our time and money to those in need. So if you can’t donate, that’s completely understandable. But if you can, you have the opportunity to not just help curtail a growing epidemic, but turn your donation into free local eats for the next year!

Like last time, if you donate $5 to Veggie U, you will automatically be entered to win more than $2,350 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. You have until December 23 to donate and be entered. It’s easy – just call 419.499.7500 M-F, 9a.m. – 5 p.m.; you must reference Cleveland Foodie. A winner will be picked using random.org on the 24th.

I can’t think of a city that boasts more generosity or positive goodwill to help each other out. Almost immediately after asking, area chefs and business owners quickly agreed to help the cause. I know I sound like a broken record, but we have an amazing community and I am touched by their continued generosity and willingness to always pitch in and help. Thank you to each of you for agreeing to participate.

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

• The Greenhouse Tavern / $100 gift card (look for a separate Veggie U benefit coming soon from GHT)
• The Flying Fig / $50 gift card
• Lola / $50 gift card
• Washington Place Bistro & Inn / $50 gift card plus a night at the inn!
• The Welschfield Inn / $50 gift card
• 87 West 2 / $50 gift card
• Menu6 / $50 gift card
• Chinato / $50 gift card
• Parallax / $50 gift card
• L’Albatros / $50 gift card
• Table 45 / $50 gift card
• Moxie / $50 gift card
• Red / $50 gift card
• Melt / $50 gift card
• Fire / $50 gift card
• Momocho / $50 gift card (chef Eric Williams also made an additional $250 donation to Veggie U!)
• Heinen’s / $50 gift card
• Blue Canyon / $50 gift card
• Fahrenheit / $200 gift card
• Michaelangelo’s / $50 gift card
• Umami / $50 gift card
• AMP150 / $50 gift card
• Dante / $50 gift card
• Miles Farmer’s Market / $50 gift card
• Crop Bistro / $50 gift card
• Jeni’s Ice Creams / $50 gift card
• Tartine / $50
• Light Bistro / $50 gift card
• Sum Place/Dim & Den Sum / $50 gift card
• A Cookie and a Cupcake / $50 gift card
• Western Reserve Wines / $50 gift card
• Bodega / $50 gift card
• Palate Restaurant & Lounge / $50 gift card
• Burntwood Tavern / $50 gift card
• Deagan’s Kitchen & Bar / $50 gift card
• Middle East Grill / $50 gift card
• Happy Chix Farms / 5 whole chickens ($50 value)

• Erie Island Coffee / $50 gift card

• Plus two tickets to your choice of an earth to table Dinner at the Culinary Vegetable Institute

To kick it off, Jamie and I will donate $100 (we will not be counted for the drawing). If you’re a follower of this blog I can only assume it’s an issue that matters to you, too. Let’s follow the lead of our chefs and business owners and show what the Cleveland food community can accomplish when we work together. I hope you’ll join us by making a donation.

Thank You

Here we go Brownies, here we go.

I am a big Browns fan. Huge. What Clevelander isn’t, right? I grew up a tom boy and followed football and this team for as long as I can remember (and pretended to be Bernie Kosar in my neighborhood after school football games growing up).

We love and passionately root for all our sports teams here, but let’s face it – this is Browns town. And in the past decade especially, this die hard football town has happily become overrun by foodies galore with new places eagerly willing to feed us every day. So when the two collide, look out. And throw in an incredibly worthy cause and you have all the makings of a great event.

The 12^th annual Cleveland Foodbank Taste of the Browns takes place on Monday, Sept. 13 at Cleveland Browns Stadium. Attendees will mix and mingle with current and former Cleveland Browns players, while 25 independent restaurants share some of their favorite dishes. Food and football aside, the underlying cause of this event is even more important – raising valuable dollars for the Cleveland Foodbank, which provides food to more than 600 hunger programs in six counties. Last year’s event raised $117,000, which translates to almost half a million meals.

Did you know that for ever $1 raised, no matter the method, the Cleveland Foodbank can provide enough food for four nutritious meals? Tickets are $150 (all proceeds benefit the Foodbank and the fight against hunger). That’s 604 meals you just provided.

Participating chefs and restaurants this year include:

• Crop / balsamic and buffalo popcorn
• Downtown 140 / Phyllo springroll with forest mushrooms, asparagus and goat cheese fondue.
• Fahrenheit (Rocco Whalen is incredibly involved with this event, locally and nationally, and is even featured in the Taste of the NFL’s cookbook)
• AMP150
• Lago / veal tortellini and lobster gnocchi
• Light Bisto / House made chicken confit with herb polenta and Lake Erie Creamery goat cheese
• Lucky’s cafe /bacon  mac-and-cheese
• Momocho / Adobo braised wild boar tacos with pickled jalapeno mustard
• Players
• Three Birds
• Parallax, L’Albatros, Table 45 and Chinato

Hungry? You can buy tickets here. I also have a pair to giveaway. If you’d like a chance to win them, just leave a comment to this post with your guess for the Browns’ record this year and what year you think they will make it to the Superbowl. And they will make it.

I will pick a winner via random.org on Friday, 9/27 by noon. By the way, 10-6 and 2013.

On September 27^th at the Intercontinental Hotel, it’s time once again for Flavors of Northeast Ohio, a fabulous culinary event that benefits the American Liver Foundation. Guests of 10 will sit at one of the following chef’s tables and enjoy a gourmet five-course dinner plus wine pairings. Tickets are $200 and on sale now.

I attended this event last year and have played a small role in organizing this year’s event. I can tell you that I thankfully do not know anyone directly affected with liver disease. But last year, I met so many wonderful individuals who shared their incredibly personal stories. I cried listening to them talk about their struggles, their families and how this organization and the good people of our community have helped them. Each was filled with hope, promise and incredible courage. We are so fortunate that we not only live in a town surrounded by such world-class healthcare and research, but a community of organizations and foundations, chefs and everyday donors that go above and beyond to help others.

So whether you’re a foodie or have in some way been affected by this disease, this is a great way to help. I know from first-hand experience that you’ll have a wonderful evening, dine on perfectly delicious cuisine and engage with our chefs on a fun and unique level. I hope to see you there!

Chef Ben Bebenroth – Spice of Life Catering

Chef Dante Boccuzzi – Restaurant Dante

Chef Zack Bruell – Table 45, L’Albatros, Parallax, and Chinato

Chef Vincent Cachot – InterContinental Hotel, Cleveland

Chef Ellis Cooley – AMP 150

Chefs Jeff Creighton and Adam Bostwick – Melange

Chef Michael Herschman – Menu6

Chef Jeff Jarrett – North End Wine Bar

Chef Scott Kim – SASAmatsu

Chef Nolan Konkoski – Tartine Bistro

Chef Ruth Levine – Bistro 185

Chef Matthew Mathlage – Light Bistro

Chef Michael Nowak – Bar Cento

Chef Regan Reik – Pier W

Chef Jonathon Sawyer – The Greenhouse Tavern

Chef Steve Schimoler – Crop Bistro & Bar

Chef Bob Sferra – Bob Sferra Culinary Occasions

Chef Karen Small – Flying Fig

Chef Constantine Vourliotis – Muse at the Ritz Carlton

Chef Pamela Waterman – Duet Fine Catered and Prepared Foods

Chef Mary Wills – The Good Fork

For the past 8 years, The Culinary Vegetable Institute and The Chef’s Garden host a fundraiser to support and promote Veggie U. This year we were lucky enough to attend the Food & Wine celebration with over 30 participating chefs and wineries offering tastings throughout the night on the grounds of the farm under one big (read: HOT) tent. Despite the heat (and bugs), it was a simply outstanding event. We ate, drank, ate some more, made some new friends, reacquainted with old ones, and then ate and drank once again. Truthfully, this was a fabulous event and evening – we had a ball and will continue to attend and support Veggie U and its mission of helping kids make better food choices and understand where their food comes from for years to come.

In between all the good eats, chatter and laughter, we learned a  little Cleveland  food scoop.

I ran into the ladies behind The Lounging Gourmet.

After meeting and briefly talking with Jeni Britton Bauer of Jeni’s Ice Cream, she shared that she’s working on a cookbook that will spill all her delicious little secrets and is actively scouting out Cleveland for a location (maybe by this spring?). Speaking of cookbooks, you may have heard that the Sawyers are working on one too – and getting fairly close to sharing plans for restaurant #2. Finally, ran into a former classmate of mine, Scott Kuhn, who shared that he’s in the process of a major renovation of an old building on the other end of Chagrin Falls (was formerly private property up until now) for a microbrewery (he’s hoping it will mirror some of his favorites in Portland). Much more to come on this.

My favorite dish of the night was a tie between the braised pork belly from chef Craig Deihl at  Cypress in Charleston (I’m heading outside Charleston for vacation this August, will have to make a trip to check out his restaurant) and squash blossoms stuffed with sweet corn, Chevre and spicy peach chutney via chef Michael Delligatta from The Inn at Verailles. Wow. Wow. Wow. I was not familiar with him or this inn, but what an impression this dish made. I also enjoyed the watermelon and cucumber salad from Three Birds and bison flank steak bahn mi with foie gras butter and your choice of toppings from chef Beej Flamholz. Best in show would have to go to Ann Blackwood of Kalahari. She had at least five beautifully decorated desserts with amazing detail. Personally, I didn’t care for the taste of the sweets but Jamie sure did, making a few stops for these tiny chocolate ganache bites with lavender flowers. Chef Jonathon Sawyer of The Greenhouse Tavern demoing his Ratatouille Provence along with Jay (also pictured above with chef Lee Ann Wong, Jay and Amelia) was also fun and informative.

Thanks to Michelle Demuth-Bibb of The Chef’s Garden for sharing some of the pics.

A recent conversation with one of our chefs sparked an idea for this post. While in the scheme of things, me calling Brandon really wasn’t that horrible – we all rely on relationships we have with people from time to time (and it’s not like I used my blog to score a table, I relied on the fact that I have built a relationship with him – if he would have said no, that would have been the end of it). But for as great as social media is, it can also be used for evil. It’s amazing what a little anonymity can do and what comes out of people’s mouths when they hide behind the safety of a keyboard. People think nothing of it to bash and trash others; it drives me up a wall. I love the customer service aspect social media provides and overall experience it can enhance – when used properly. It is not an open invitation to make threats if something doesn’t go your way. I hear about this all the time – and have overheard people make this threat in restaurants. Someone will say something like: “oh, if you don’t accommodate me and take that off my bill, I’m going to tell everyone on Twitter and Facebook just how bad your restaurant is.” Really? Seems to say a lot about that person if you ask me.

Chefs have to hear and read all the time what we think of them and their food, why not give them a voice so we can hear what they think of us – not as a way to insult, but as a way to learn. Because in the end, we want a positive dining experience out and that’s exactly what they want for us, too. So how can we be better diners? How can we enhance our visit at one of the many restaurants?

There’s some good stuff here. And out of respect for everyone’s privacy, all chefs and restaurants have been omitted.

“Dear customers: I will start by saying I love you all, and I appreciate all the love you have showed me in this great dining city that we live in.  Anything you do to me or my restaurant will never stop making me love you all just the same. But, could you please show up on time for your reservation? Maybe even call if you decide to go somewhere else for the evening.  Could you not get up to go smoke as your entrees are presented and then just flick your cig onto the ground?  Could you not say you know the chef, when he or she is not there, but really just saw him on local TV and assumed that we were life-long friends?  Could you be kind to my service staff, and relish in the fact that they work tremendously hard, long hours for you.  Could you muster up the strength to maybe point out the reasons you were dissatisfied that evening as opposed to running home to blast it on the Cleveland.com food forum.  And with regards to the food forum, please be considerate. If you had a bad experience, label all the bad, but don’t be so cynical. We all want to know what went wrong in our establishments. And finally, don’t label yourself as “do you know who I am or I have got a lot of money.” I don’t care about your money, As far as I am concerned you are a person that wants a great dining experience, and I am a chef trying to deliver.”

“I am allergic” to something when it really is “I really don’t like it, please don’t use that ingredient.” The “food allergy” issue is being used as an excuse. I understand that many people do suffer from them, but you can tell when they are making it up. It seems that more and more people feel that they can design their own dish and completely disregard the concept that we design the meals with a certain strategic balance. Then they have the balls to complain that “their version” was not that great!”

“So Friday night this table of four on the patio decides to call their friends to join them. Not a big deal except there are no more tables or chairs and we’re on a two hour wait. This woman begins to take chairs from tables that either have gotten up to use the bathroom or from tables we’re setting for the next group of customers. She’s a little tipsy and so I spoke with her and it goes terribly wrong. “I will never be back” is her first comment; “watch what you say to me because I’m a food critic and I can ruin you” was next. Now at this point I just want her to sit down and stop harassing the staff. Finally after I said I didn’t care who she was because of her actions and the fact she had too much to drink she came back with the granddaddy of them all – “I’m friends with Mike Symon!” Guess what people, so am I but that doesn’t give you the right to be an ass. So I’m looking forward to being bashed again on all the internet sites…”

“My biggest gripe is that customers come in to eat and they are in a mad rush and don’t realize that we cook our food to order – without microwaves and with the best technique we can. Sometimes they think we slow it up to spite them when we really just want to put out the best product we can. I wish customers had a bit more patience and understanding and realized that we are here to give them an exceptional food experience.”

“Why does everyone think they’ve got to eat at the same time! Everyone comes in at the same time and very often, leaves at the same time as everyone else. It’s kind of weird.”

“I wonder why a guest would get the chef’s tasting menu, and then ask for dishes to be changed or altered. If you’re going to order that, be willing to try what the chef has created.”

“When you order something well done, do you really have room to complain that it’s dry and tough?”

“Do you really expect to order all these extra things for your dish/meal, and think that they will be free? It didn’t come in the back door for free, so we’ve got to charge you for those extras.”

“Guests changing their mind on what dish they want, after it has been cooked and is being plated. Really?”

“Saying they know the owner, just to get special privileges.”

“Treat the hostess with kindness, especially if you don’t have a reservation. She/he is going to be the one to get you a table so treating them like they are beneath you is not the best route.”

“Don’t assume that because you are in Cleveland, Saturday nights are not busy.  Make reservations for the weekend.”

“Posting anonymously on a review site or food forum makes your words less credible.”

“If you have an issue with a restaurant, don’t immediately put a bad review up on yelp.  Write to the management.”

“Put faces behind the food you eat.  When you write untruths on the Internet you are directly affecting our lives, our families and our futures.”

“Treat people who work at restaurants with respect.  We are there to serve you and make your experience pleasurable; however we are not your servant.  Treat us kind.”

“I don’t go online and bash your job performance. How would you like it if you had a bad day at work and then had to read everyone insulting you online, people you don’t even know. You wouldn’t. And neither would your family. I get we are in a different business and thrive on word of mouth and media and blogger reviews. And I am all for food bloggers and respect most of them and people in general sharing their thoughts. Even if it’s bad, I will learn from it, no one is perfect all the time. But be fair in your review and honest. It’s okay of you don’t like something, I can take it and we all have strong opinions about food. But if it’s personal and not about the food, then you have bigger issues and are taking a forum that could be positive and turning it ugly. Oh, and call if you are going to miss your reservation. Don’t be lazy, make the call. You wouldn’t like it if I decided at the last minute not to come over your house for dinner and didn’t bother to tell you.“

I know these interviews are some of the most popular content on the blog, and one of my favorite things to write/research too. And there are still so many wonderful chefs, farmers, purveyors and foodies in town to learn about.

The links for all current interviews have been fixed and are all neatly compiled right above this post underneath the masthead. For future interviews, I’m going to aim for two a month (look for Liz Symon, Farmer Lee Jones, Matt Fish and Mister Brisket soon). And if you have a suggestion, please share. I try to only include people I’m familiar with and places I’ve tried, so if it’s something I don’t know I’ll be sure to add to my list.

——————————————————————————————–

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 4^th 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:

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!

(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 4^th 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:

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.

Update: Just learned that 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!