Jammed Up

Like a dysfunctional love affair, it’s been an on again off again relationship for me and Chef Jam this year. The event, scheduled for Sunday, June 12, at 7 p.m., is a celebration of local culinary talent and a fundraiser. The 2011 beneficiaries are the Rock Hall’s educational programming and the Ohio City Farm. The orgy of food and music, part of the larger Cleveland Food Rocks branding campaign, will be held at the Rock and Roll Hall of Fame.

My personal saga began last month when I got a call inviting me to be one of the judges for the cook-off. Maker’s Mark is a presenter, as it was in 2010, and participating restaurants -- at last count there were 21 -- are asked to create a dish using the bourbon as an ingredient.

I judged last year, and let me tell you, it’s not an easy job. I had to battle the impulse to overeat, limiting myself to just a bite or two of some very good things, or run the risk of being unable to fulfill my tasting responsibilities, and I had to resist the temptation to overindulge in the spirits generously provided to us judges, or suffer the embarrassing comments and photos posted online the next day. And, of course, choosing just a single prize winner (while disappointing and perhaps even pissing off others) is no picnic.

Nonetheless, I agreed to do it. And I was excited to learn that I’d be joined by nationally recognized figures from the food world. Of course, I have to be honest, there’s a certain (embarrassing) thrill to being part of a group that includes famous and accomplished folk. But I was more tickled by the idea that it would be a great opportunity to showcase Cleveland's dining scene and help all our talented chefs build their reps outside the city. I felt honored to be included.

Then I got uninvited. It seemed that much to the organizers' surprise, all the celebrities that had been asked said yes. Suddenly Chef Jam had a glut of judges. Lacking star power, I did not make the cut. It didn’t feel exactly pleasant to get kicked to the curb, but I was genuinely happy that all these luminaries were not only willing to participate but willing to come on out here to do it.

Besides, I could still buy a $65 ticket and cruise the food stations, where chefs and staff offer creations inspired by their favorite band or musician (not to mention dress up like the rock stars they’re featuring -- the memory of Scott Kim, chef/owner of SaSa at Shaker Square, in a long ZZ Top beard is something I treasure from last year). I could also head-bounce, shoulder sway, and hip wiggle to English Beat, Naked Cowboy, the Cream of the Crop All Stars and Cleveland’s own Abbey Rodeo with special guest Jim Bonfanti of the Raspberries. You can too. I hear tickets are still available. Buy them here.

I was really OK with having no official role. It meant I could just enjoy myself like everybody else. Then last week, I got re-invited. Apparently a couple of the big names backed out, so I’m back in. The line-up now includes Food & Wine editor Daniel Gritzer; chef Koren Grieveson of Chicago’s avec restaurant; and the Food Network’s Iron Chef judge and food writer Akiko Katayama; plus Doug Trattner and me. Note, however, that my name doesn’t appear in the list of celebrity judges in the Rock Hall announcement (neither does Trattner’s). I’m known around town for sure, and I do have some fans in Pittsburgh, Chicago and San Francisco (though I should note that three of the eight are relatives). But clearly that doesn’t make me famous enough. Oh well. I still get to sit right beside all the heavy-hitters and give my opinions.

Come see us at the judges table. I’ll be the one with food in my mouth and the big Cleveland-proud grin on my face.

Photo: the 2010 winning dish -- Dante Bocuzzi's Maker's Mark poached lobster with gnocchi and asparagus

Rockin' Cooks

Super successful chefs are often described as rock stars these days. But a surprising number have admitted- in public and privately to me- that they have musician alter egos, or confessed that next time around they’d choose to come back as real rock-n-rollers. Some limit their licks to air guitars or drumming out rhythms on tabletops, but others actually get out there and play.

You can catch a few of them serving up their music June 13 for Chef Jam 2010 at the Rock and Roll Hall of Fame and Museum. Bands made up of local chefs and restaurant staff from Melange, Happy Dog, and Greenhouse Tavern will take the stage, and Crop's Cream of the Crop will do a star turn with Todd Rundgren. (Rumor has it that they are actually rehearsing for this gig in an attempt to nail down a few key Todd tunes).

A Cleveland Food Rocks event and fundraiser, this is not your typical benefit graze. Each restaurant- 26 have signed on to date- is drawing culinary inspiration from a particular band, performer, or musical genre. Karen Small says that The Flying Fig is going with Delta Blues- think Robert Johnson, John Lee Hooker, and Muddy Waters. So she and her crew will do Southern country cooking. Momocho’s Eric Williams is going all literal, making braised wild boar tacos with pickled jalapeno mustard in homage to Satan Gave Me a Taco. No doubt his will be much better than the ones in Beck’s song! Steve Schimoler of Crop is Grateful for the chance to let his inner Deadhead out. He might do Jerry's Jubilee, but isn't ready to commit. "Since they were the quintessential jam band," he says, "we're gonna improvise."

But that’s not all. For this gig, the chefs are also playing dress-up. They’re supposed to look like the musicians they’re celebrating. Initially it struck me as a goofy bordering on lame idea. Then I started to consider the possibilities.

Brandt Evans of Blue Canyon is drawing his cues from the Jamaican reggae group Burning Spear (so don’t be surprised if he’s spooning goat curry onto your plate). The thought of see the big man sporting dreadlocks like the band's lead singer Winston Rodney is too delicious.

Michael Herschman of Menu 6 told me he’s going on a psychedelic trip, doing wild mushroom rolls with scallion chili dipping sauce and 'strawberry fields forever'-strawberry gelle, melon mint puree & marcona almond praline mascarpone. So I expect him to show up in bell bottoms, tie-dye, and love beads.

Questions abound. Will Jonathan Bennett don a shaggy haired wig and set aside his usual clean white jacket for something a bit more flowery? I think there’s a chance since the Moxie chef has decided to celebrate Pink Floyd with some Dark Side of the Moon Pies.

Tickets went on sale to the public Monday. $50 lets you sample all the food, wine and beer, plus explore the Museum. Click here to buy yours and see the list of participating restaurants. Proceeds go to education programs at the Rock Hall and towards a Culinary Arts scholarship for a Tri-C student. The price is a bargain, especially considering that there’s a chance to catch the usually dapper Zack Bruell in full rocker drag.

Forking Out

The food prepared by local chefs for Monday night’s Bastille Day party and fundraiser at Greenhouse Tavern was absolutely amazing, and left no doubt that Cleveland is a top tier town when it comes to dining. Anyone who says different clearly doesn’t get out enough and has no clue as to what’s going in our restaurant kitchens. Because I made paté for the event (see my post from last week), I got to don an apron, pitch in as a helper, and at least look like I was part of this impressive bunch. It was an honor, and the effort of actually preparing a dish for the buffet was a reminder of how incredibly hard these people work in order to bring us good things to eat.
Friday night, July 17, I’ll be at Moxie for the 6 PM “Who’s the Boss” grill-off between restaurant owner Brad Friedlander and Executive Chef Jonathan Bennett. I’ll be eating professionally as one of three judges tasked with determining the ultimate winner of this heated competition. Word’s been leaked that Friedlander is calling on some top talent for an assist with his roast pig and jumbo shrimp, while Bennett, who plans to cook tuna and lobster, aims to capture extra votes by adding his two adorable kids, dressed in chef’s coats, to his team. The public is invited to join the fun, and enjoy the food. Patio diners who choose the guys’ creations as a dinner special can weigh in before we judges make our final decision. 216-831-5599 for reservations.
My next scheduled event chowdown is The First Ever Rock n Roll BBQ Throwdown, July 26 at the Beachland Ballroom, 1-5 pm. I have no official role, and am free to graze just like everybody else on the spread set out by the participating chefs, many of whom also contributed to Monday night’s shindig, representing more than 20 restaurants including Crop, Bar Cento, Fahrenheit, The Greenhouse Tavern, Moxie, and Dante (opening soon- we hope- in Tremont). Always generous in supporting other people’s causes, this time they’re raising money for their own organization Cleveland Food Rocks, a non-profit collaborative of Cleveland-area restaurants and food-service operations dedicated to promoting and encouraging a vibrant local dining scene. Let’s show them we appreciate all they do and their contributions to our quality of life. Tickets are $25 in advance and can be purchased online, or $30 cash or check at the door. Live music by local bands is part of the mix. The party happens rain or shine in the tented parking lot, 15711 Waterloo Rd., Cleveland.