Spicing Up the Options

I’m happy to be the bearer of some really good news. The recently formed culinary dream team of chefs Ben Bebenroth and Andy Strizak, both highly regarded champions of sustainable agriculture and the local food movement, are going beyond the catering they’re known for and the on-farm dinner series Plated Landscapes that’s done nothing but grow since Bebenroth launched it five years ago. The duo is starting a restaurant, a first for both. But the vision is for something that goes way beyond the ordinary arrangement of tables and chairs. Over drinks at Flying Fig, Ben and his wife, Jackie, shared the details of the multi-part, multi-phase project.

Spice Kitchen + Bar will open, once renovations are completed, in the spot at the corner of Detroit and West 58th Street that has recently housed a succession of restaurants (La Boca, Roseangel, and the short-lived La Boca Barrio). No date yet. But you can follow the progress of the transformation at thespiceblog.com. The space became available unexpectedly, and as Ben tells it, “We saw this as an incredible opportunity that fell in our lap. But we had only seven days to react and make a decision.” They went for it. In keeping with the philosophy and made-from-scratch style the chefs are known for, expect a menu of simple, familiar dishes rooted in the best of what’s grown and raised in Northeast Ohio. Think of it as good in every way: good tasting; good quality; good for your health, the environment and the community.

In stage II, sometime in 2012, The Spice Rack, inspired by Karen Small's Market at the Fig, will be doing business in a small connected storefront, offering a selection of local, artisan food products, prepared items from the restaurant and maybe even some supplies for home gardeners. Conceivably, you could stop in to pick up a lunchtime burrito to go, a jar of salsa plus a pound of stone-ground cornmeal to use later that night and a package of heirloom tomato seeds. Then there’s the plan to reinvent the patio with edible landscaping in containers and raised beds so it can accommodate diners and also supply the kitchen, with more ingredients coming from a plot of land behind the parking lot that they’ll put under cultivation and the 10,000-square-foot garden, complete with two hoop houses to extend the growing season in Ben and Jackie’s backyard. All these agricultural efforts are grouped under the name Spice Acres.

This location is also going to be headquarters and home base for Spice of Life, the parent company for this whole family of brands and projects, including the well-established catering operation, Plated Landscape events, and farmers market food stands.

They acknowledge that their undertaking is an ambitious one. It’s going to be a slow, incremental, step-by-step process. Let’s wish them well, show our support by showing up when the lights go on and count ourselves lucky that these people are committed to pursuing their dreams here.


Image by Bloom Photography, courtesy of Spice of Life

Meal With A Mission

Somewhere in the world a person waits for a wheelchair or a walker that could change their housebound life; a doctor is in desperate need of a stethoscope or surgical dressings; health clinic staff yearn for a portable x-ray machine and a few blood pressure cuffs. Such things are plentiful here and hard to come by in many third world countries and underserved communities around the globe. Medwish International, a local non-profit founded in 1993, recovers lifesaving, life changing surplus medical supplies and equipment and redistributes them to developing nations.

On May 21st, from 7-10 PM, the 40,000 square foot warehouse on Euclid Avenue where stuff is stacked and stored before being shipped overseas is also a party center. It’s the 2011 Band Aid Bash, the organization’s annual fundraiser. Guests get music, a video conference with a recipient hospital, and food. But no rubber chicken for this charity bash. This year’s fabulous eats are provided by the highly regarded Spice of Life Catering. Linking up mission and menu, Chef Ben Bebenroth prepares dishes from parts of the world Medwish serves: Caribbean jerk chicken and plaintains; African inspired breads and dips; Middle Eastern lamb vindaloo; and South American style grilled flank steak with chimichurri sauce.

Live and silent auctions include many unique and appealing culinary experiences:
-A wine- and cheese-tasting with Brandon Chrostowski, of L'Albatross, for you and ten of your closest friends
-Two seats at a Spice of Life Plated Landscape Dinner
-An opportunity to cook in the kitchen of "Fire," side-by-side with chef Doug Katz, and then enjoy a champagne brunch
-Dinner for four custom-created by Paladar’s executive chef Robert Cabrales.
-Tickets to the next Emerging Chefs event "Big Flavors. Bold Venues."

Think about this. You get your money’s worth in good food and good times. And what you’ve spent means babies and their mothers have a better shot at surviving, kids can grow up healthy, and their elders are more likely to reach a ripe old age. That’s quite a return on your investment. And those who focus their contributions on environmental causes should know that in 2010 Medwish kept 450 tons of medical surplus designated for disposal out of landfills by getting it to those who needed it. Tickets and info at MedWish . Those who don’t attend can get in on the giving-and some of the goodies- by making a bid in the online auction or purchasing a chance to win a classic sportscar.