Thanks to everyone who participated in our October contests and congratulations to our winners.
Invent an Ice-cream Flavor
Pam Barrett of Avon Lake won for her vision of blending chocolate ice cream and hazelnuts. The result, as prepared by Weber's Premium Custard and Ice Cream in Fairview Park, is called Pam's Witch Hazel Ice Cream.
Notable Food Moments
Valarie Quior of Willoughby took top honors by digging up three fun food facts about Cleveland. 1) In the 1890s, Cleveland entrepreneur William Tappenden took to the streets delivering potato chips to neighboring stores via horsedrawn wagon. He started his chip business out of his home but, as business increased, his barn became the first potato-chip factory. 2) Cleveland chocolate-maker Clarence Crane invented Life Savors in 1912. Today, they are known as Life Savers. 3) In 1924, Carl Rutherford Taylor invented the ice-cream cone rolling machine in Cleveland. Other contest entries were interesting (did you know that a company in Taiwan makes dinnerware out of wheat, so you can eat your plate?) but not related to Cleveland. For her efforts, Quior received a copy of Laura Taxel's book Ethnic Eats and two tickets to a "Lolly the Trolley" City Sampler tour.
Bill Wick of Brunswick won a T-shirt signed by Browns legends Ben Davis, Bob Gain, Dante Lavelli and Ricky Feacher, as well as a gift certificate to our wings winner Quaker Steak & Lube. His knowledge of Browns history gave him the edge.
Tony n' Tina's Wedding
Andrea Sabol of Walton Hills won four tickets to the hit play for guessing closest to the number of meatballs served at the mock wedding since it came to Cleveland more than a year ago. Since September 2000, 141,405 meatballs have been served. Sabol guessed 172,894.
Kathy Valderrama of Avon won a copy of Loretta Paganini's new book "Bologna Mia: Memories from the Kitchen of Italy," as well as a gift certificate to attend a class at Paganini's cooking school in Chesterland. Valderrama's winning recipe is:
4 cups flour
4 sticks of margarine, cold not softened
½ pint of sour cream
2 egg yolks, reserve egg whites
Assorted pie/pastry filling of choice: poppyseed, cherry, apricot, almond, pineapple
Mix first four ingredients and place in towel with flour. Refrigerate for 2 hours or overnight. Roll out dough to ¼ inch thick. Cut out circles with a glass and fill with 1 teaspoon of filling. Bring the sides together and press only in the center -- top and bottom should be left open. Brush with reserved egg whites. Bake at 375 degrees for 10 minutes or until brown on the bottom. Once cool, sprinkle with powdered sugar.
Congrats again to all the winners and keep your eye on Clevelandmagazine.com for more contests!