Mother Earth
Three Cleveland-area chefs and two lucky residents will get to experience the beauty and cuisine of Turin, Italy, during the Terra Madre Foundation’s third biennial meeting Oct. 23 through 27. It’s part of the Slow Food movement, but if you think that means escargot and turtle soup, you’re wrong. Chef Paul Minnillo of University Circle’sBaricelli Inn will be among those preparing their suitcases (and stomachs) for the trip. He’s been working with Slow Food, a nonprofit organization, for more than 10 years and got involved because “[they] preach about buying local food from local farms that’s in season, and that’s basically my philosophy in cooking.” And as a fromager (lay-term “cheese whiz”), Minnillo says “it’s the perfect opportunity for new cheese contacts” to help expand the Baricelli Cheese Co.
Laura Crawford
C for Chocolate (Pie)
Here’s some sweet news: Kate O’Donnell, pastry chef at Moxie/Red, The Steakhouse, will be dishing up some know-how at Tri-C’s Metro Campus Culinary Kitchen on Oct. 28 from 6:30 to 9 p.m. for the community college’s fall cooking class series. Her session, “Pies and Tarts,” will teach the art of the perfect tart or pie crust, and let aspiring bakers try it under her supervision. Chocolate and seasonal fruit are on the menu as fillings for the night. A registration fee of $75 includes instruction, food and discussion with chef O’Donnell. Call (216) 987-3075 for more information.
LC
Three Cleveland-area chefs and two lucky residents will get to experience the beauty and cuisine of Turin, Italy, during the Terra Madre Foundation’s third biennial meeting Oct. 23 through 27. It’s part of the Slow Food movement, but if you think that means escargot and turtle soup, you’re wrong. Chef Paul Minnillo of University Circle’sBaricelli Inn will be among those preparing their suitcases (and stomachs) for the trip. He’s been working with Slow Food, a nonprofit organization, for more than 10 years and got involved because “[they] preach about buying local food from local farms that’s in season, and that’s basically my philosophy in cooking.” And as a fromager (lay-term “cheese whiz”), Minnillo says “it’s the perfect opportunity for new cheese contacts” to help expand the Baricelli Cheese Co.
Laura Crawford
C for Chocolate (Pie)
Here’s some sweet news: Kate O’Donnell, pastry chef at Moxie/Red, The Steakhouse, will be dishing up some know-how at Tri-C’s Metro Campus Culinary Kitchen on Oct. 28 from 6:30 to 9 p.m. for the community college’s fall cooking class series. Her session, “Pies and Tarts,” will teach the art of the perfect tart or pie crust, and let aspiring bakers try it under her supervision. Chocolate and seasonal fruit are on the menu as fillings for the night. A registration fee of $75 includes instruction, food and discussion with chef O’Donnell. Call (216) 987-3075 for more information.
LC
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Healthy Harvest
With the end of the growing season here, foodies who relished the abundance of summertime farmers markets and garden-friendly weather should gear up now for next season. Community Supported Agriculture isn’t a new concept, but its recent surge in popularity can leave late-season joiners on a long waiting list. Here’s how it works: area residents purchase a share of a local farm, (usually around $25 a week and occasionally requiring some labor input) then reap the benefits every week in the form of locally grown fruits and vegetables. It’s cheaper and boosts the local economy. For more information, visit localharvest.org.
LC
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With the end of the growing season here, foodies who relished the abundance of summertime farmers markets and garden-friendly weather should gear up now for next season. Community Supported Agriculture isn’t a new concept, but its recent surge in popularity can leave late-season joiners on a long waiting list. Here’s how it works: area residents purchase a share of a local farm, (usually around $25 a week and occasionally requiring some labor input) then reap the benefits every week in the form of locally grown fruits and vegetables. It’s cheaper and boosts the local economy. For more information, visit localharvest.org.
LC
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Hold the Bread
Who knew the right way to taste extra virgin olive oil and balsamic vinegar was without any bread? Italian culinary specialist Mario Rizzotti from Academia Barilla does. Join him for an Italian five-course menu paired with the finest EVOO and balsamic vinegar of Modena on Oct. 7. To make reservations, call (216) 731-7499.
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Who knew the right way to taste extra virgin olive oil and balsamic vinegar was without any bread? Italian culinary specialist Mario Rizzotti from Academia Barilla does. Join him for an Italian five-course menu paired with the finest EVOO and balsamic vinegar of Modena on Oct. 7. To make reservations, call (216) 731-7499.
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Moving Inn
Hospitality Restaurants will add a new venue to its current family of five that includes Blue Point Grille, purchasing the historic Inn at Turner’s Mill in Hudson, which closed last year. While there’s no word yet on a name or concept, Hospitality hopes to open in 2009.
Openings:
A Cookie and a Cupcake, 2173 Professor Ave., Cleveland, (216) 344-9433
The Melting Pot, 3111 Westgate Mall, Rocky River, (440) 356-8900
Closings:
East Coast Custard at the Square, 13200 Shaker Square, Cleveland
Ricky Ly’s Thai Classic Gourmet, 2500 Central Parkway, Beachwood
Eddie Sand’s Blue Line Cafe, 20255 Van Aken Blvd., Shaker Heights
Openings:
A Cookie and a Cupcake, 2173 Professor Ave., Cleveland, (216) 344-9433
The Melting Pot, 3111 Westgate Mall, Rocky River, (440) 356-8900
Closings:
East Coast Custard at the Square, 13200 Shaker Square, Cleveland
Ricky Ly’s Thai Classic Gourmet, 2500 Central Parkway, Beachwood
Eddie Sand’s Blue Line Cafe, 20255 Van Aken Blvd., Shaker Heights
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