Fizzy Math

Photo courtesy of Suzuran Photography

Mike Gulley has a plan, a partner and a product. He's run the numbers, prepped countless test batches and — after three years of development, false starts and testing the water efforts — he's ready to make his small batch, all natural, less-sweet pop commercially available under the new brand name Old City Soda, which was formerly known as Cleveland Soda Works. The goal is to launch this summer, and he hopes there will be a storefront cafe-type location, too. But you don't have to wait that long to taste his stuff.
 
Gulley will set up shop at the first Cleveland Flea of the season. On Saturday, April 12, he'll be pouring and selling his non-alcoholic ginger beer — a drink that explodes on your tongue and leaves a tingle behind — as well as Cinchona bark and lemon grass tonic, fruity flavors like grapefruit and a cinnamon version.

Photo courtesy of
 Suzuran Photography

The pop-up market, held in the parking lot and garden of Sterle's Country House on East 55th Street, is a terrifically fun event dedicated to all things local, handmade, vintage, repurposed, artistic, edible and curious, making it the perfect match for his liquid creations. A bartender by trade, Gulley will also be mixing up some adult-only cocktails, featuring his own carbonated beverages including a Moscow Mule and a wonderful version of the Dark and Stormy that I've had the pleasure of tasting. And if winter continues to resist giving up up its grip, he promises there will be hot toddies, too.
 
Right now, Gulley's soda-making is a side venture and he spends most nights and weekends as fruit peeler, brewer and bottle filler. But the 29-year-old hopes that soon he'll be able to concentrate on bringing us "the most unique crafts sodas out there." Just thinking about it makes me thirsty.

Yum Me

Matt Mytro likes to mess around with food, taking ingredients and diners to places they’ve never been before. Sure he can do straight up cooking- his resume includes chef time at Boulevard Blue, Paladar, and currently a temporary gig at Touch. But he’s driven to color outside the lines and take us Clevelanders off the eaten path. That kind of thinking has led to a series of numbered events that combine culinary experimentation with a party vibe.

I went to Yumm 1.2 in June. Using dry ice, liquid nitrogen, agar-agar and other components and techniques from the molecular gastronomy toolbox, Mytro and his minions worked their magic, “poaching” ice cream that burned the tongue if consumed before cooling, turning coconut and jalapenos into bubbles, and dishing up futuristic mojitos that looked like jello shots.

Behind the bar Mike Gulley was also pouring his maple bacon Old Fashioned (breakfast bourbon anyone?), now being served at Dragonfly where he shakes and mixes most nights of the week.

Yumm 1.3 is scheduled for July 12. Like all the other food happenings Mytro’s been cooking up lately its presented by Stove Monkeys- the company he founded with partner Anthony Lynch to market their cool cooking inspired t-shirts. Show up at The Mercury Lounge on West 6th Street in downtown Cleveland between & 11 PM to sample corn on a stick, “jellied” ravioli, tomato basil and mozzarella salad candy, vodka encased in meringue and other surprises. Tickets are $7 in advance, $10 at the door. (Drinks are priced separately at $3 each).

And that’s not all. Mytro’s also taking would-be gastronauts flavor tripping on July 19 at the B-Side Lounge. Guests pop some Miracle Fruit (don’t worry- it’s safe and legal) that temporarily changes taste perceptions.. What is usually experienced as bitter, tart or sour seems sweet, smooth, and pleasant. The berries come from plants indigenous to West Africa and eating under the influence has been all the rage in cities on both coasts for a couple of years. If this kind of night out is your kind of catnip, make reservations online at Stove Monkeys or by calling 216-394-8706. Bon Apetit!