Local Eating Connections

   Conversations about local food typically focus on fresh fruits, vegetables, meats, eggs and cheese from nearby farms. But there's more to building a local, sustainable, integrated food system. One important idea is to create a supportive economic community that keeps dollars circulating close to home. To do that we need to utilize and consume more of what's produced in the region where we live and work. And these days Cleveland is blessed with a wealth of amazing culinary and beverage entrepreneurs. I have blogged about two of them — Cleveland Whiskey  last February and Luna Bakery Cafe in September, 2011 — and this past weekend they came together in an unexpected and delicious way.

photo by Barney Taxel

   We're fans of the whiskey and try our best — demand is intense — to have a bottle of it in the house at all times. And, truth be told, we like to indulge in a bit of after dinner sweetness, especially on the weekends. Bridget Thibeault, pastry chef and Luna's co-owner,  decided to make a special batch of her signature macarons spiked with the brown spirit distilled downtown (and aged at warp speed in a patented process) for Father's Day. When I saw an announcement about this on Facebook, I immediately emailed the husband suggesting he might want to pick some up on the way home from the studio.

   As the still life arranged on our kitchen counter reveals, he did. One bite of the light, crisp, airy cookie sandwiches-two rounds of meringue united by the alcohol-spiked butter cream filling- confirmed this was an inspired synergy. Tom Lix, Cleveland Whiskey founder and CEO, take note. This is a whole other delivery system for your product. Planned as a limited edition treat through the end of June, I hope we don't have to wait a year for more. Perhaps, if customer demand is strong,  Thibeault will consider baking them with some regularity.

  Meanwhile, Thibeault has been busy authoring a new book. Cupcake Decorating Lab: 52 Techniques, Recipes, and Inspiring Designs for Your Favorite Sweet Treats is now available on Amazon.

   In another expression of local and successful symbiosis, startup ice cream makers Jesse Mason and Helen Qin of Mason's Creamery, have a Cleveland Whiskey version. It's one of their many unique and unusual flavors. Spoonable spirits, great concept that totally worked for me.  Try some for yourself- they're scooping this week at the Downtown Farmers Market in Public Square Friday and the Kamm's Corners  Farmers Market Sunday.

 Also, Accent, Scott Kim's University Circle restaurant (my rave review appeared in the magazine last month) is hosting a blind taste test between Cleveland Whiskey’s Black Bourbon and a competitor's. Take the Cleveland Challenge at 6:30 p.m. July11. Stay for dinner; there are lots of exciting dishes on the summer menu.

Laura Likes Luna

I believe in bakeries like some people believe in saints and saviors. I need what they provide, and I’m convinced that living a good, happy life depends on their proximity. I am blessed to make my home in Cleveland Heights, a place that has and is close to multiple bakers of fine artisinal breads, pastries, cookies and cakes. Now I can add another to the list: Luna Bakery Café in the Cedar-Fairmount shopping district, just up the hill from University Circle.

The cases are filled with jewel-colored macaroons, crisp fruit filled galettes, trays of scones and plump croissant, sugar cookies almost too pretty to eat, nut bars and cupcakes. There’s an amazing 25-layer crepe cake and an almond meal “Luna” cake that’s so good you’d never believe it’s gluten free. These treats are the work of Bridget Thibeault and her kneading, stirring and whipping staff. Formerly known as Flour Girl, the name of the custom cake business she ran out of her home kitchen, Thibeault partnered with Tatyana Rehn and John Emerman of Stone Oven to launch this shop.

The café side of the operation has been getting lots of attention, and customers, since the place opened in June. In addition to lattes and all manner of beverages hot and cold, they serve prepared-to-order crepes and paninis. But there aren’t many seats here, and thinking of it primarily as a place to eat misses the point. This is first and foremost a high end Euro-style bakery.

They pack up pastries and cookies in bags and utilitarian by-the-dozen boxes or in beribboned gift-ready packages. Show up at dinner with one of these, and you’re sure to be invited back. Thibeault, with the heart and eye of an artist, designs special-occasion cakes, does entire dessert tables for events and caters meetings.

I work at home, alone, so there’s no stopping by for breakfast goodies to bring to the office for my co-workers. But you should. It would definitely boost morale. And I’m thinking my spirits could use a little lift, so I’m putting on my walking shoes and heading to Luna right now to get myself a biscotti. Or two. And some flourless chocolate mini-cakes for tonight’s dessert. I see a very happy husband in my future.