Still Spot On

Barney Taxel, Taxel Image Group

  I celebrated the arrival of Wine Spot on Lee Road in Cleveland Heights with a 2012 post. A recent visit made it clear that much has happened since then and there are many more reasons to put this place on your go-to list.

Barney Taxel, Taxel Image Group

    There's still the same eclectic array of wines, craft beers, and hard ciders from around the world for sale. But now there are 12 beer taps and a six seat bar; an extensive selection of hard to find vermouths, digestifs and apertifs; cheese and meat boards to go with your drinks- charcuterie supplied by Saucisson; and a high speed chiller that can get a bottle ice cold in seven minutes.

Barney Taxel, Taxel Image Group

  Owners Adam and Susan Fleischer also secured a full liquor license and so they are pouring shots — only the really good stuff of course — and mixing some creative cocktails along with full glasses of everything they sell. Those in a tasting mood can order beer, wine or whiskey flights.
  Since New Year's eve is almost here. it's worth mentioning that the store is stocked with a variety of bubbles-champagne, cava and prosecco among them. But I am totally smitten with something Adam encouraged me to try. It's a dry sparkling white wine called Gruet Brut, made in the French methode champenoise. Not sure which feature amazes me more: how delicious and aromatic it is, with notes of grapefruit and green apple; that it's only $14.99 a bottle; or that it comes from New Mexico. Finds and recommendations like this are what The Wine Spot is all about. And I'm so glad to have them in my neighborhood.

Woof, Whinny and Yum

  

What Michelle Heinz, a law student with some big vet bills, is doing has so many different kinds of good going on that I hardly know where to start talking about it. Her Chardon based side business is called  Wasted! Bakery. She makes healthy treats for dogs, horses and humans.   The project started when she needed extra money to take care of her rescue dog Diego. Now she supports multiple animals (as well as herself). She uses spent grains from local brewers and distillers as her base ingredient, stuff that would normally end up as trash. But for her, it's pure gold.
   "It's really healthy," Michelle explains to me. "The process of producing alcohol releases the sugars in the grains and replaces them with protein molecules."

  The puppies get combos like pumpkin and parsley or sweet potato and basil; for the ponies it's molasses clusters and applesauce bark. People can indulge in bourbon browns and peanut butter cookies. Her four footed pets, boyfriend and family are willing taste testers.
 Eventually she hopes to have her own store. But for now, catch her and Wasted! Bakery's wares at The Taste of Chardon on Jan 31.  Everything can also be ordered any time by email or phone.

Eat Better

The Cleveland-Cuyahoga County Food Policy Coalition, an organization dedicated to creating a fair, healthy and sustainable local food system accessible to all area residents, has put together an easy to use 18 page guide to help people plan nutritious meals on a budget, stock their pantries, shop smarter, learn a few cooking basics, and utilize fresh produce. With short sections of text and lots of colorful graphics, the authors- a group of contributors from various educational and medical institutions, government offices and community service providers- deliver a lot of important facts in a very digestible format. There are tips about how to get the best deals at the grocery store, start a vegetable garden, an explanation of how CSA's work along with a list of 13 of them, and details about financial food assistance options.

Photo by Barney Taxel, Taxel Image Group

Well informed foodies and more experienced cooks will likely not find much that's new here. Though the countywide directory of farmers' markets, which includes locations, phone numbers, months of operation and hours is a keeper, to be pulled out in spring when they resume operation.  If you don't need this kind of information think of others who do. Maybe this is something you want to share with neighbors, workplace colleagues or employees. I also suggest passing it along to young adults you know- your own kids, relatives and friends- who are just beginning to live on their own: there's an entire page devoted to essential kitchen tools, divided into"buy now" and "buy later" categories. In fact, since we're in the gift giving season consider a package that includes the Guide along with a cast iron skillet,  a wooden cutting board, or a Dutch Oven.

The Community Food Guide can be downloaded as a pdf. Single printed copies for individuals or multiples for anyone interested in distributing them can be requested by emailing Nico Boyd,  boyd.406@osu.edu, or calling him at 216-429-8200, ext 212. A Spanish language version will be available in the next few weeks.

Old Made New

 
Grovewood Tavern, open since 1999, occupies the sweet spot between fine dining and neighborhood hangout. The place is a Collinwood fixture that has won a loyal following and its fair share of awards. But that doesn't mean they're averse to change. After months of planning, Chef John Bausone, who's been on the job about 18 months, six of them as executive chef, launched a new dinner menu on Friday, December 5th.

The native Clevelander has breathed life and invention into the comfort food line-up by drawing on the city's ethnic traditions,  his classic French training at Robert Reynolds' Chef Studio in Portland Oregon,  his time down South at The Biltmore in Asheville North Carolina, and an enthusiasm for all things Italian. And he's doing it using mostly Ohio sourced ingredients.

Bausone tells me he's especially proud of the buttermilk fried chicken and greens that comes with biscuits and chile infused honey. The smoked bison brisket is one of his personal favorites. And he's very happy with the vegan stuffed cabbage. "The rolls are filled with rye berries, root vegetables and chestnuts that together have the mouthfeel of meat," he explains. "The spicing for the the tomato sauce is Middle Eastern and of course I plate it with potato puree. The dish is very satisfying, even for meat eaters."

Expect pork osso bucco, duck confit, and an interesting charcuterie selection.The completely revamped list of starters now includes bay scallop fritters, Lithuanian mushroom dumplings and harissa spiked pan fried baby octopus.

I was at Grovewood last week eating off the old menu.  And I'm eager to get back and try all this. The Red Envelope I was given provides additional motivation to return in January. There's a "mystery" coupon inside worth $10, $25, $35, $50 or $70 off the bill. To take advantage of the promotion, now in its sixth year, I have to dine there next month. I won't know how much of a discount I get until it's time to pay the bill: rules require that I hand the server a sealed envelope. Go there in December and you can get your own Red Envelope (while supplies last) along with some of Chef Bausone's intriguing culinary creations.

Bourbon, Sweets and Eats

Cleveland Whiskey, a locally bottled spirit that get's age on it in a super fast, ultra-secret process that I wrote about last February, has its fans and its critics. Fortune came in on the enthusiastic side including the distillery's Christmas Bourbon in the magazine's list of 11gifts for alcohol drinkers for 2014. If you don't have an opinion yet, try it for yourself Saturday, December 6 at Cleveland Whiskey's Holiday Open House, from noon to 6 PM.

 It's an opportunity to sample (and buy) all three versions of their product and cocktails made with them, and indulge in bourbon infused goodies: chocolates from Fear's Confections; ice cream from Mason's Creamery; cupcakes made by A Cupcake a Day; and brownies from Wasted! Bakery. The Nosh Box Food Truck will be stationed outside from 1-4 PM, offering sandwiches and tater tots with an optional splash of Bent Bourbon Sauce made with Cleveland Whiskey.

 There will be a free-to-enter raffle, gifts for purchases of $100 and $120 (while supplies last ), and a complimentary pulled pork slider from the truck for those who pony up for a bottle of Cleveland Christmas Bourbon or Black Reserve Bourbon.

The party's inside the Magnet Building (1768 East 25th Street) with parking available at no charge in Lot #56 on East 24th. Cheers!

Cheesy Connoissership

Courtesy Whole Foods Market

Sommeliers are wine experts and they can get the credentials to prove it. The equivalent when it comes to cheddar, Brie, Gouda, Gorgonzola and all the other forms that milk curds can take is to become a certified cheese professional, a status awarded by the American Cheese Society to those that pass a rigorous exam. There aren't that many of them − approximately 408 − and local cheesemonger Jim Shalala recently joined their elite ranks.

He works for Whole Foods Market at Cedar Road in University Heights, overseeing an array of over 400 cheeses, domestic and European, including many less familiar varieties and a selection from small artisanal producers. A former bread baker and graduate of the California Culinary Academy, Shalala came here in 2007 to help open the store and has been the cheese buyer for the past four years. He's often out on the floor, at the ready to answer customers' questions and offer advice on gifts, plating, storing and pairing with wine, meals, and even other cheeses. Right now, he's offering free personal cheese consultations on the weekends. Appointments can be made by calling 216-932-3918.

Bayley Hazen Blue, Courtesy Jasper Hill Farms

Asked to name a few of his current favorites, Shalala mentions Cabot Clothbound, Jasper Hill Bayley Hazen Blue, Beeler Appenzeller, and Peluso Teleme. For this holiday season, he is recommending Mons Camembert with Truffles or Cêpes, Carpenedo Blu 61, Petit Vaccarinus, and Sottocenere.  

That's a professional opinion I have every reason to trust.

  

Ad Nauseam Reconsidered

What's so wrong with repetition? There's some truth in the old adage "practice makes perfect." Why not do things the same way over and over again if nobody's complaining? In fact, there's a case to be made for continuity even if people do gripe and whine because kvetching offers its own weird kind of pleasure.

What's prompted this line of thought is the predictable annual onslaught of ideas for the Thanksgiving table. I've been swamped with press releases trumpeting products that will "kick it up notch." Everywhere I turn I'm encouraged to get creative and follow suggestions that are sure to lure and tantalize family and friends. I don't know about anybody else, but at my house nobody ever seems to need encouragement when it comes to eating. Wherever I turn, online and in print, recipes promise to liven up everything from side dishes to stuffing. I read headlines and teasers such as "tempting new creations to try," "fresh take on a classic," "change-up your usual menu," "make it memorable," and "break with tradition."

I'm not buying it. I think there's value in putting out the same feast year after year, a comfort in familiar ingredients and flavors, a compelling reason to pull out the old, tattered, grease-stained recipes for dressing and gravy that have been used for years. It doesn't matter how you do your turkey or your sweet potatoes, just that they don't change much over time. Experimentation and adventuresome cooking have their place. It's fun to find different and better ways to prepare foods, but not now, not for this occasion. I'm convinced that a big part of what turns a holiday dinner into more than a meal is the ritual of recurrence and reappearance.

That's why I'm not out to impress anyone with twists on the standards. There won't be surprises at my house. There won't be any cranberry gelee or pumpkin pie spiced with chipotles. I'm confident no one will have a problem with this. We don't need pancetta and hazelnuts in the green beans to be be happy — though I am sure it would be tasty.

The real truth — the dirty little secret of all this seasonal fuss and bother — is that the food is secondary. It's really about the who's sharing it. This is the 44th Thanksgiving my husband and I have celebrated as a couple. Our three sons and their wives, who live in three different cities around the country, will gather in Cleveland. My mother, who will be 90 years old in a few weeks, will be here too, along with one set of in-laws from out of town. Being together — and not how original or even how delicious the vegetables are or how moist the bird — is what matters most to all of us.

Apple of my Eye

Photo from Rittman Orchards

Lots of apples look good but many don't deliver on their promise. Sinking my teeth into one that is mealy, mushy and relatively flavorless is a particular kind of disappointment. I'm always on the watch for varieties that are all an apple should be, especially this time of year when local ones are available. And I just found a new favorite at Zagara's Marketplace in Cleveland Heights.
 
Called Macoun, its creamy white flesh is crisp, juicy and sweet-tart. The pros, using the language of wine writers, describe it as "complex" and "aromatic" with "hints of berry, strawberry and spice notes." The skin splits and snaps like the casing of a properly made sausage when you bite into it. A hybrid of McIntosh, which I generally find insipid, and Jersey Blacks, an American heirloom varietal, the Macoun was developed in 1909 and named after a Canadian pomologist. It's a real all-rounder, great for eating fresh, cooking down into sauce or baking. I am definitely using them for my Thanksgiving pie this year.

Barney Taxel, Taxel Image Group

Unknown by me until now, I discovered that Macoun's have something of a cult following in various parts of the country and their seasonal arrival is eagerly anticipated. I did some asking around and learned that a few area growers have them for sale on site and at the weekly markets they attend: Sages Fruit Farm, Eddy Fruit Farm, Huffman Fruit Farm and Rittman Orchards. Keep your eyes out for these dark skinned beauties — it might be love at first bite for you too.

Twinkle Twinkle Little Coffee Bar

Photo by Barney Taxel, Taxel Image Group

It makes me really happy to see a long shuttered piece of real estate return to use and come alive again, especially in my own neighborhood. Theresa's Italian Restaurant closed about 20 years ago and the space has been an empty eyesore ever since. Now the corner of Murray Hill and Edgehill is bright with lights, energy and a classy caffeinated buzz, courtesy of Kim Jenkins — founder, brewer-in-chief and true bean counter of Rising Star Coffee Roasters. After extensive renovations that left the place looking likes it's been there for years, he recently opened this second outpost. Like the original location in Hingetown, on the edge of Ohio City, only the best is good enough to pour.

Photo by Barney Taxel, Taxel Image Group

But there's more seating here, at tables and a long U-shaped bar. The look is post-industrial — exposed brick is paired with natural wood and some bold splashes of red and green paint, accented with vintage restaurant chairs. In the basement, identical signs on the men's and ladies' rooms read, "Please use the restroom that you identify closest with."

Photo by Barney Taxel, Taxel Image Group

If you're drinking-in rather than getting it to-go, coffee is presented on a little bamboo tray accompanied by a shot of sparkling water. There's pastries from Zoss the Swiss Baker, a bowl of local apples for sale and friendly, knowledgeable folk behind the counter. Coffee choices, with wine list-like descriptions, and various preparation methods require thoughtful decision making.
 
At 7 p.m. Nov. 6, the Little Italy location is hosting TNT (Thursday Night Throwdown): Dia de Muertos Edition. The featured event is a friendly competition among local baristas, but everybody's welcome to dress up, socialize and enjoy some top shelf java.

Make a Date to Pair Up

   

There's a lot of fine cheese being produced all around Ohio. Using cow, sheep and goat milk, small mom-and-pop operations are crafting American original versions of Euro-style classics and turning out fresh and aged, hard and soft varieties from funky blues to creamy boucheron and brie. Some have taken home prizes in national competitions. These artisans recently banded together as the Ohio Cheese Guild to promote their products. To that end, and in celebration of other local makers, the guild is hosting The Great Cheese Challenge Nov. 15.

 
A panel consisting of Sam McNulty, proprietor of Market Garden Brewery and more; Ed Thompkins, wine expert with Heinen’s; and Shannon Welsh, ACS-certified cheese professional from Heinen’s, are running the show. Their task is to guide the audience in a tasting to tease out the best combinations of six Ohio wines, beers and cheeses. Once everyone has found their favorites, there will be hot-out-the-oven-pizza for all along with plenty to drink.

It's happening in Cleveland at Miceli's Dairy on East 90th. This is a fundraiser for the organization and tickets for non-members are $75 per person.

Give A Warm Welcome to a Cool Couple

Photo by Barney Taxel, Taxel Image Group

I can't get enough ice cream when the weather's hot. Those days are behind us for the next eight or nine months, but some ice cream is just too good to be merely a seasonal pleasure. The luscious stuff Jesse Mason makes falls into that category. And Mason's Creamery now has a brand new home, open year round, in the former Ohio City Ice Cream on Bridge Avenue. Neither snow nor sleet nor cold temperatures will keep me from enjoying it.

Photo by Barney Taxel, Taxel Image Group

I wrote about this quickly successful and wildly popular upstart business in July 2013. After breaking into Cleveland market as nomads, peddling their frozen wares at farmer markets and special events like the Cleveland Flea, Mason, a local man returned from the West Coast, and Helen Qin, his partner in ice cream and all things, took over the shuttered stand earlier this year. They put in a lot of time and sweat into remodeling the place and have done a bang-up job. It looks great, but like many such undertakings, it was harder than they expected and took longer than they thought it would. Instead of opening in the spring as planned, they couldn't officially welcome customers until last week. I was there earlier with my husband for a private, friends and family soft opening. I can say it was worth the wait.

There's a nice roofed-over patio out front (heaters going in soon) and plans for a garden space in back. There's still a walk up ordering window, good for people with dogs, but now you can also walk inside and check out what's in the cooler. They've even managed to fit a few small tables inside.

Photo by Barney Taxel, Taxel Image Group

We sampled an intense and fruity Apple Cider sorbet, two ice creams, a chunky peanut butter smores and coffee and cream — which I just love — made with custom-roasted Rising Star beans. Old City Soda, another local start-up, will supply the necessary fizz for floats

There's still some good weather days left when eating ice cream is a natural. And when the thermometer does read below zero, and the very idea of dipping into a chilly treat makes you shiver, consider this: Mason has created the perfect winter flavor: Hot Chocolate with Marshmallow Fluff.

The 3 F's

In January, Julia Moskin wrote an article for the New York Times about female chefs starting to get their due in the kitchen. I actually explored the same topic, with a focus on Cleveland's culinary lady lights, in a piece published back in 2006. Three of the women I wrote about — Karen Small, Pamela Waterman and Donna Chriszt — along with Ruth Levine and Britt-Marie Culey, will come together Dec. 4 to show off their prodigious talents in support of the Cleveland International Film Festival. They'll be serving dishes inspired by childhood favorites, playing off the theme "just like mom used to make." Dubbed Chef, the event will be a night to celebrate food, females and film. And it's also great fun.

Photo, Taxel Image Group

Karen Small, longtime chef and owner of the Flying Fig in Ohio City, really needs no introduction. Pamela Waterman left the restaurant world and now runs Duet Catering in Rocky River. I recently blogged about Chriszt and her new gig running the kitchen at Table 45, as well as about Culey and Coquette Patisserie, which she opened at the start of the year in Uptown. Levine, almost always seen in a white coat and apron, owns Bistro 185 with her husband, Mark, in Collinwood. Janine Poleman,​ founder and director​ of Agencie Campaine​, a wine sales and marketing company, also joins the lineup.

Photo, Taxel Image Group

My husband and I are hosting this shindig at Taxel Image Group, our Prospect Avenue photography studio and culinary prop heaven, something we've done seven other years. After everyone's had time to mix, mingle, eat, and drink, I'll introduce the women, give them a chance to talk about themselves and then lead them in a conversation on the theme and down memory lane with lots of audience participation.

This is part of the Film (and other Arts) Feasts series. We always get a full (and enthusiastic) house — and all the programs sell out fast — so the time to get your tickets is right now.

Brewing Up More Neighborhood Development

Sam McNulty calls him the "Donald Trump of Lorain." The guy who's successfully built his own food and drink empire on W. 25th Street is referring to his friend and fellow entrepreneur Justin Carson. The three of us were chatting at Platform Brewhouse, which opened in Ohio City this summer. Platform Beer Co., the name of the parent organization, is featured in this month's Best of Cleveland feature. Carson owns the building, along with a few others along the block, and moved the offices of his company, JC Beer Tech, from Medina to space on the second floor. A massive clean-out — the previous owner was reputedly quite the hoarder — and a complete gutting and rehab created the ground-level setting for the brewery and tasting room he and Paul Benner partnered to create.

Photo by Barney Taxel

The tanks are integral to the decor of the sprawling brick-walled room, and the taps feature an ever changing lineup of beers made on the premises and representing a variety of different styles. Flights and growler fills are both available for the asking. Patrons have recently had the chance to weigh in on criteria — types of yeast, style, alcohol content — for a Platform recipe that will be released during Cleveland Beer Week Oct 15.

There's a long bar and multiple communal tables, an old bowling machine and a high-tech jukebox, and a patio where dogs and smokers are welcome. The vibe is hyper-casual and organized around drinking. Management is focused on its hop-powered mission, so no wine or spirits. And rather than prepare food, they let various area restaurateurs and vendors set up shop — one per night — and sell their stuff.

Photo by Barney Taxel

The guys are also positioning this location as beer business incubator. With their brewmaster (and co-owner) Shawn Yasaki, they offer free training for beer-making hobbyists who dream of going pro. And the suds students can even try out their lagers and ales on Platform's customers and solicit their feedback.

The Cleveland Brew Shop, another Benner venture, which stocks beer-making supplies for the home enthusiast, is moving at end of this month from West 14th Street to another piece of Carson property right across the street from Platform. At the risk of inducing a sigh for my punning, I have to say things are really hopping on Lorain.

Year Round Oktoberfesting

I was driving down Chester Avenue last Thursday and noticed that workmen were putting up letters on the side of the new Hofbräuhaus Cleveland. Billed as a German microbrewery, beer hall, restaurant and beer garden, it's clear this will be a suds-centric establishment. Although we have no shortage of fine, locally brewed beers and drinking establishments, this spot fills a real lack on this side of the CSU campus neighborhood. It's scheduled to open quietly Oct. 9, and with some fanfare Oct. 22.

 
Management promises great food and live music. I'm not sure if the sounds will all be of the oompah-pah variety tradition (and if they are, just how popular they will be with Northeast Ohioans). But those with an appetite for hearty Old World fare will definitely find the menu appealing. Among the offerings are schnitzel, sauerbraten, smoked pork chops, potato pancakes and bread dumplings.
 
Once a distinctive place, Hofbräuhaus is now a brand. The structure they've put up here replicates the design of the one in Munich, Germany, built in 1897 — albeit with numerous modern amenities — and there are duplicate outposts in other cities around the country. The American establishments may look similar to the massive German tavern, but I lived in Bavaria in the 1960s and went to the original Hofbräuhaus on the Platzl, and it had a character that only time and the particularities of location can create. But authenticity is the buzzword for the enterprise and no doubt at least the beer, brewed to exacting and long established standards, will deliver on the promise.

But there is one thing I wonder: Will the servers resemble the fraus and frauleins from the iconic taproom? These sizable ladies with muscled arms who really filled a dirndl could carry three full steins in each hand. That sight is among my most enduring memories and it would add significantly to the general gemutlichkeit if such women were on the scene. The other lingering memory — and one I hope not to see here — is men with bad legs and big bellies in short leather pants.

Uptown's Asian Invasion

Photo courtesy of Barney Taxel

Ninja City Kitchen and Bar opened last month in University Circle. This Asian street food and fast food concept from Bac Nguyen, the owner of Bac, a bistro in Tremont, is a fun spot as long as you know a few things in advance. Ninja City a place for eating, not dining. Water is served in plastic cups and some dishes arrive in paper-lined baskets. The vibe skews toward youth in decor and style, which makes sense given the location on the fringes of the CWRU campus.

Photo courtesy of Barney Taxel 

The operation strikes me as a cross between two other local creations. To order, guests fill out a form a la Happy Dog (soon to be opening a second outpost in the former Euclid Tavern down the street), with options to customize your own plates and combos. The small menu itself is reminiscent of items available at Noodlecat downtown — reinvented versions of ramen, gyoza, edamame, steam buns and chicken wings. I enjoyed everything I tried. The BBQ pork buns were my favorite — light, airy rounds of dough to wrap around bits of roasted meat accompanied by pickled carrot and radish, a toss of scallions and cilantro, and topped with chili aioli. The cold spring roll noodle bowl didn't stray far from tradition but it was nicely done with a tasty sweet garlic vinaigrette. The Banh Mi sandwich was big, mostly because of thick slices of crusty bread, but the filling of sliced pork, ham,  and veggies held its own. The portions were generous and the prices reasonable. I noticed that dishes were flagged for being gluten free, vegetarian or available without animal protein.

Photo courtesy of Barney Taxel

There was something a bit too postmodern about the decor for my taste, a mix and match pastiche that strives a bit too hard to be hip. The comic book cute wall art is inspired by graphic novels. The chain link fence that fronts the mirror — for no obvious reason — metal ceiling fans, utilitarian tables and chairs and exposed ductwork have an urban industrial feel. But then there's weathered barn wood paneling opposite the bar and in parts of the upper level. I do like the fact that the front window is actually a garage door that can be raised in good weather, with access to a small patio on the sidewalk.
 
I don't think I'd make a special trip just for a meal here, but if I was hungry and in the neighborhood, Ninja City would definitely be on my list of possibilities.

Southern Style, West Side Destination

Last Wednesday evening, my husband and I found ourselves on the West Side and hungry. Thinking about where to eat, I realized that it was Fried Chicken night at SoHo Kitchen & Bar in Ohio City, an opportunity to build your own meal around self-selected and hands-down delicious bird parts. I was an easy decision.

Ordering drinks proved to be its own kind of pleasure. The restaurant was running a bourbon promotion — you could choose any brand from their rather large and diverse offerings, get it any way you want it, and then reach into a bag and pull out a token to find out how much the cost will be discounted. My husband, a big fan of the brown spirit, chose a pricey pour, and picked himself a 20 percent off deal. I went for a cocktail dubbed the Cape Hatteras, mostly for the name because we used to vacation there with our kids, and was more than happy with the combination of light rum, St. Germaine, fresh lime and grapefruit soda.

Settling on sides was a challenge. He went with the weekly bargain options: grits and asparagus. I was leaning toward one of my favorites from the regular menu, the Dixie Ceasar. The romaine is grilled, speckled with peanuts, chunks of country ham and avocado, and shreds of cheese then dressed up in green goddess vinaigrette. But at the last minute I went rogue and got fried green tomatoes. Topped with corn kernels, pickled green onion and okra remoulade, they were, as my Savannah friend's mom likes to say, D.I V. Divine.

And then there's those fluffy biscuits. They get me every time. Warm out of the oven and served with soft flavored butter and fruit jam, they're irresistible. Good thing they only give you one apiece on the house. Otherwise I'd be too full to enjoy all the other fine things that come out Nolan Konkoski's kitchen six days a week.

Drinker's Dream

Photo by Barney Taxel

A friend turned the husband and I on to Red, Wine & Brew, a most unusual and impressive beverage shop in Chesterland. He gave the place a big build-up, and our visit there a couple of weeks ago confirmed that there was good reason for his enthusiasm.
 
Opened in 2007, the sprawling store boasts that shelves are stocked with 6,000 bottles of wine from around the country and the world and 1,500 different beers. Needless to say, drinkers can have a tough time making a choice. I certainly did.

Photo by Barney Taxel

   
 Then I talked to Gabriel Schlesinger. He stepped from behind the counter, offered his help and after some discussion, set us up with a $20 Italian Valpolicello, promising that it resembled a much pricier Amarone. He was right and we enjoyed the wine. Schlesinger's regulars rely on him, and he takes a certain pride in the fact that if customers tell him what they like and what they're willing to spend he can zero-in on something with a high probability of surprising and pleasing them. In addition to buying from the big name producers and representing the well-known appellations, Scheslinger, a self-taught oenophile and self-described wine nerd, seeks out the quirky, the different and the unfamiliar. Trophy wines share space with boutique brands and bargain bottles. He's got — and can tell you all about — wines from Macedonia, Montenegro, Moldova, Uruguay, Armenia and Israel, plus a sizable selection of sakes from Japan.
 
Although we didn't get introduced, another staffer has a similar expertise when it comes to beers. But Schlesinger takes the idea of a service to a level that goes beyond his job description. When I was paying for my bottle, and without any knowledge of who I was or that I might be writing about him, he handed me his business card, which identifies him as "The Wine Guy," pointed to the store's phone number, and said, "Call me for advice. Really. Anytime. If I'm here, I'm happy to help, whether you're planning a dinner party or in a restaurant and want to know what would go with certain foods, just ask. I'm not kidding. People think I'm joking when I tell them that. But I mean it."

Photo by Barney Taxel

 
Try him. Here's his number: 440-729-7376. And if you go the store, which is well worth the trip no matter where you live, he might even give you his cell number so you can reach him with questions after hours.

Chef as Artist

   I got interested in Jamie Simpson, who became executive chef for the Culinary Vegetable Institute in Milan, Ohio, earlier this year, when he did a photo shoot at Taxel Image Group. My husband came home and told me he'd just met the most unusual and creative individual. So I called Simpson and our conversation confirmed that impression.

   "When I cook," says Simpson, "I want to create an experience, not just another meal. To explain what he means, he describes an imaginary walk through a field in autumn. "The grass is wet. I hear a pheasant in the cornstalks. Green walnuts are falling from the trees and wild fox grapes are raisining in the sun.  He'll use all this, literally and figuratively, to inspire and prepare a menu that captures the moment, a dinner that, he says, "is about a time, place, and feeling."

   His plates are visually stunning: delicate, detailed, and abstract. Assembled with painstaking precision, a painter's eye for color and form, and a storyteller's sensibility, they reveal a palpable sense of intensity and focus. Hardly what you'd expect from a guy who started out as a rock musician and now tends to nine beehives, a pair of Mangalista pigs and plots of heirloom French pumpkins, quinoa and Peruvian corn. Those endeavors are personal pursuits, his private farm-to-table explorations done when he's not busy cooking for and with visiting chefs and experimenting in the kitchen with product from Chef's Garden, the parent company that runs the Vegetable Institute and grower of specialty vegetables and herbs.

  Simpson's excited about being part of the second annual Roots Conference coming up in October at the Vegetable Institute. The keynote speaker will be acclaimed chef Jose Andres and topics to be covered in various sessions include indigenous cuisine, food taboos, food politics and policy, and the intersect of tradition and technology. Although the event is aimed primarily at industry professionals, food enthusiasts are also welcome. Presenters will come from around the country and the world, and many are big names in their fields. Simpson's in awe of the company he'll be keeping. "Myself and Max Bilet, co-author of Modernist Cuisine, will be headlining the conference," Simpson wrote in an email. "The gravity of presenting on a level like this is weighing pretty heavy right now. We will be speaking on art and food." That's a talk I'd like to hear. After my phone exchange with him and time spent looking at a photo collection of Simpson's dishes, I'm certain he'll bring great insight and a touch of poetry to the subject.

M is for Marvelous

On my recent stop at Pairings, Ohio's new wine and culinary education center, I tasted a red that blew up my ideas about what could be made from local grapes. The explosion came courtesy of the 2012 Meritage from M Cellars in Geneva. It's a blended Bordeaux-style wine, made with cabernet sauvignon, cab franc, merlot and petit verdot, aged in Hungarian oak. Grower and vintner Matt Meineke calls it  a field wine, meaning the fruit is all picked and fermented together, and he's the only registered producer in the state. More importantly, it's a fantastic, full-bodied sophisticated wine with whispers of berries, smoke and wood. Curious about the who, what and why of this 2-year-old winery, I made it my business to go there the following day.

It's a beautiful spot — acres of grapes, a patio overlooking the fields, a handsome modern tasting room and spacious airy dining room where Meineke, his wife Tara and guest chefs host occasional and exclusive wine dinners. In fact, the next one, a celebration of corn and tomatoes is scheduled for September 5 and the menu prepared by Bob Sferra looks amazing.  I had a chance to preview all Matt's wines that will be served and some not yet available ones as well, and they're all pretty amazing too.

His gruner veltliner, uncommon for this region, is unfiltered with intense notes of apple and pear. He's offering another lovely white, Rkatsiti, that is new to me and made from an ancient Ukrainian grape. Matt describes it as "sauvignon blanc without the grass." I love his dry riesling, and the soon-to-be-released 2013 vintage is even better than the year before  — a terrific balance of acid and fruity with a bigger mouthfeel and his earthy rose. The pinot noir is sturdy and round with lots of baking spice flavor. None are typical for this region.

Jillian Davis, owner of Toast, told me she always tries to keep something of theirs on her list." I agree that the wines are surprising and head and shoulders above what anyone else is doing in this area. I keep telling people they're not just good-for Ohio wines. They're good wines!"In Cleveland, some of his wines are also available at Flying Fig,  Bin 216 and the Market Avenue Wine Bar. But the weather's still fine, the drive is short, and the experience such a nice one, so I suggest planning a trip to M Cellars for a tasting of your own.