It's Time to Party

Lent is a time of austerity and denial. Carnival and Mardi Gras, which precede it, are the opposite: celebrations of indulgence and pleasure. Of course, it would be great to be in Rio or New Orleans for the annual revelry. But if that’s not going to be happening for you, may I suggest a visit to Paladar Latin Kitchen and Rum Bar between now and Feb. 21? The Woodmere restaurant has a variety of promotions, events and special menus planned. Removing shirts or wearing skimpy, sparkly outfits with extravagant feathered headgear is optional.

The list of small plate South American street food specials has some very appealing options: smoked chicken croquetas and fresh tomatillo salsa; chorizo-stuffed corn fritters with black beans; jibarito short rib sliders topped with pickled red onion and carrot slaw sandwiched between crispy plantains; Brazilian churrasco trio-skewers of grilled skirt steak, chicken and chorizo sausage; grilled portobello and queso blanco empanadas drizzled with a roasted garlic and pasilla, and chile spiked chocolate brigaderos (fudge).

- Through Feb. 5: Half Off Bottles of South American Wine
- Feb. 6-12: Half Off Appetizers (one per guest)
- Feb. 13-21: Half Off Mojitos

Things really get smokin' on Fat Tuesday (Feb. 21) with live music from Latin band Saborit Latin Soul, 8 p.m.-11 p.m. Free beads for wearing and tossing. Merrymaking goes on until 2 a.m. Reservations suggested (and make them soon if you want to be sure to get a table). Tonight (Feb. 1) also kicks off the 18th annual Taste of N'Awlins event at Salmon Dave's. The kitchen's cooking up Bourbon Street shrimp, voodoo salmon and tenderloin Creole and other Louisiana-inspired dishes, and the bartender is doing Hurricanes just like they do at Pat O'Briens in the French Quarter. Live jazz and $10 off the regular price every Sunday through Feb. 19. And then comes the big blowout with the Dave Kasper Quartet for Fat Tuesday (Feb. 21, reservations suggested).

I suspect that knowing a period of somberness and sacrifice is soon to come makes the partying even more fun. But even those of us who have no plans to give up anything for the pre-Easter season can appreciate the chance for a little carousing.

Good Intentions

Like clockwork, the food and beverage excesses of the holiday season- and the caloric consequences- prompts the desire to live healthier in the new year. We join gyms (I did), swear off sweets or decide to eat less red meat, and make an inner promise to actually attend (vs just thinking about) a yoga/aerobics/zumba/spin/jazzercise classes.
Most of us stick with these take care of ourselves intentions until we lose interest and motivation. But this week I came across two great and easy ways to do right by the body that could have more staying power. And both involve eating-how perfect is that!

To help diners keep on track with their weight loss and nutrition goals Shawn Cline, corporate chef for Hospitality Restaurants, has added some new good-for-you options at the company’s multiple venues around greater Cleveland: Rosewood Grill (Hudson); Blue Point Grille (Warehouse District, downtown); Delmonico’s (Independence); The Cabin Club (Westlake); and Salmon Dave’s (Rocky River). With his "Resolution" menus you can enjoy a great meal while cutting back on calories and fat and increasing consumption of vegetables and complex carbs.
Main Dining Room, Rosewood Grill

Look for butternut squash soup with yogurt and sage; housemade veggie burgers topped with low fat Mozzarella on an eight grain ciabatta roll; spinach and lemon quinoa salad paired with grilled shrimp; whole grain penne pasta paired with chargrilled chicken and lobster in a light wine and basil pan sauce; and roasted steelhead trout with barley risotto. Not all these dishes are offered at every location (call ahead or check menus on the web) but you can always request what they call Simply Prepared- your favorite seafood item, either grilled or pan-roasted, served with whole grain Jasmine Rice Pilaf, vegetables, and Sauce Vierge (olive oil, lemon juice, herbs). Management is also making a popular lunch trio-soup, salad, sandwich -available in larger portions for dinner and prepared with extra healthy ingredients.

On the home front, a clever new piece of tableware can help control not what you eat but how much. The Measure Up Bowl is made of white porcelain with pre-measured portions etched into the interior. Available in a few different sizes, this is a simple way to become more conscious of quantity and so less likely to over indulge. They look nice, are reasonably priced and available online. Of course- if you insist on filling it with Ben & Jerry's, the manufacturer is not responsible for any failure to perform. It does
come highly recomended by a nutrionist and product tester I know. Bon Apetit.