Golfing at Browns Stadium Fore Charity

Celebrities Bill Martin, Betsy Kling, Mike Cairns and Tony Zarrella teed it up at Browns Stadium for charity.

Where's Phil Dawson when you need him?

The Browns reliable field goal kicker could have been a good caddie Wednesday afternoon as four local media personalities teed it up from an unusual green: the 20-yard line at Cleveland Browns Stadium.

Bill Martin, Tony Zarrella, Betsy Kling and Mike Cairns each had three chances to make a chip shot through the goal posts during the Bridgestone Invitational Media Day. A Dawson-like shot through the uprights earned each celebrity $1,000 for a Northeast Ohio charity. While all four downplayed their golf skills before taking their swings, we couldn't resist handicapping their games (all in the name of charity, of course).

Bill Martin, Fox 8
Playing for the HUGS Foundation 
What kind of golfer are you? Competitive. "The talent is there. I need more time to play."
When did you start golfing? "I really got serious about it about 10 years ago. I played as a kid then stopped for a long time."
Best part of your game? "My driving’s gotten really good — nice baby draw, about 280 yards."
Worst part of your game? "Right around the green — chipping."
His shot: Martin swung for the fences, lofting his first shot high into the air, through the goal posts and into the upper deck of the stadium.

Tony Zarrella, 19 Action News
Playing for The Up Side of Downs of Greater Cleveland 
What kind of golfer are you? Competitive. "I can play and put a 90 on the card. I could get 85 on a good day, but that’s about it."
When did you start golfing? About 20 years ago.
Best part of your game? "I got a great short game. I can get out of trouble, and I think it’s because I’ve done it so much. I’m always in trouble."
Worst part of your game? His tee shots. "I just bought a new driver and the [salesman] tried to talk me out of buying it. He said, 'Really? You want to spend $400 on this driver.' "
His shot: Maybe because of those issues off the tee, Zarella took a careful approach, driving the ball safe and low through the uprights on his first attempt.

Betsy Kling, Channel 3 
Playing for Hattie Larlham  
What kind of golfer are you? Duffer. "Bad. I usually don’t even keep score."
When did you start golfing? In college about 15 or 20 years ago.
Best part of your game? "My cheering ability — cheering on the people I’m golfing with."
Worst part of your game? "Probably my swing, which is probably a bad thing to have as your worst part. But golf is just a great game to get out and enjoy the weather anyway."
Her shot: Kling’s first shot was wide right. On her second attempt, her chip skipped short in the end zone. But with pressure on, she lofted her final shot successfully through the posts.

Mike Cairns, News Channel 5
Playing for the Cystic Fibrosis Foundation 
What kind of golfer are you? Competitive. "I can shoot 85 or I can shoot 105, depending on the day."
When did you start golfing? "I started late. My dad was actually a college golfer, and I played a lot of baseball as a kid. I didn’t pick up a club until I was about 16 or 17 years old."
Best part of your game? His pre-swing mechanics. "I can tee the ball up better than anybody. ... That means put the ball on the tee better than anybody, not necessarily hit it. But I drive the ball really well. I can hit the ball far."
Worst part of your game? The mental part of the game. "Sometimes you start making some bad swings and it’s like all over, and it gets in your head."
His shot: Cairns, who was worried he might hook his shot into the owner's suite, split the uprights right down the middle on his first shot.

Thirteen-year-old Evan Steigerwald from First Tee of Cleveland also got a shot at winning money for his organization at the Bridgestone Invitational Media Day. Evan, who says he’s been golfing since he was 3 or 4, put his ball through the posts, earning $1,000 for First Tee of Cleveland, a youth group that builds character and values through the game of golf.

Phil would have been proud.

Lucy's Lives On

After two decades on Buckeye Road, Lucy’s Sweet Surrender, the Hungarian bakery that had been at that address since 1950’s, has moved to bigger and better digs on Chagrin Boulevard. The new place is the former Chandler and Rudd, a gourmet market that closed in 2009 after 145 years in business. The two iconic food spots with long histories and deep local roots are a good match up. Lucy’s officially re-opened May 16. The renovations took much longer than expected, as these things usually do. Now that the hassles and headaches are finally behind them Michael and Marika Feignbaum are free to enjoy the change of scene.

Besides being in a better, and hopefully much safer neighborhood- the couple was robbed and mugged multiple times- they have much more space for making the wonderful Old World style breads, cakes and pastries that are their stock in trade. Customers can see them at work and even shout out a greeting while picking up strips of strudel or a luscious multi-layered torte. The vintage display case from the old store has been positioned in the center of the large open room. The workspace is right behind it.
photo of Michael and Marika courtesy of Susie Sharp

There are a few tables and chairs inside, and a couple more outside, for when you want to sit down and eat a pogacsa (a flaky biscuit with bits of bacon ) immediately rather than wait to bring the bagful home, or if you just feel like grabbing a cold drink from the cooler and kibitzing with whoever else is hanging around. There could be more seating to come. They put in a kitchen, separate from the baking operation, and hope to find a partner willing to work with them to create a true café. A collection of cookie jars adds a sweet homey touch and three photos of Michael’s sweet creations by my husband Barney Taxel grace the walls. Take a moment to inhale deeply- the yeasty smelling air is a treat.

Michael’s kneading a batch of Jewish rye when I stop in for a first visit. I get the penny-tour: the new Vulcan stove, shelves filled with containers of golden raisins, poppy seeds, nuts, and 50-bags of flour. He talks non-stop, happier than I’ve seen him in a long time. “It was hard to say goodbye to the old place,” he admits. “But this move means a new life for Lucy’s and a new chapter for us.”

Finding your way in can be tricky. There’s no entrance on the side facing Chagrin Boulevard at Warrensville despite the big sign on what appears to be the front of the building. Take Lomand, a side street, and go around back, where there’s also a parking lot. Address is 20314 Chagrin Blvd, Shaker Heights (note: Lucy's website still has old one up), 216-752-0828.

Beef Encounter

Being a food writer has put me into all kinds of interesting and unusual situations. The morning I spent buckled into a belly protector handling a huge hunk of steer and a big sharp blade called a “Texas butter knife,” is among the more memorable.

I was at the recently opened Certified Angus Beef Education & Culinary Center in Wooster with a bunch of media people from around the country. The organization- a non-profit information and marketing group for ranchers that raise this registered cattle breed- had invited us to come see the new place. The itinerary for our weekend featured a night of feasting in Cleveland, a hands on class in meat cutting, and a visit to a real Ohio ranch. It was great fun and I came home knowing more than before.

The kick-off event was a downtown dine-around that started with appetizers at Hodges. It was of course a beef-centric menu, as was the dinner that followed at The Greenhouse Tavern, and- so I don’t have to repeat myself- I’ll state the obvious here: all the red meat was Certified Angus Beef, which means it was premium quality- intensely flavorful, juicy and tender. Needless to add, both places did an outstanding job and the food was fabulous. Chris Hodgson served it as tartare; on skewers; and shredded in fried rice. But the most memorable presentation was a 6 foot long board loaded with roasted marrow bones, big ones split lengthwise: it looked a caveman’s buffet. More tartare at Greenhouse along with 40-day aged ribeyes, braised shin and strip steaks. I didn’t pace myself properly and bailed when everyone else headed next door to Lola for desserts but I heard they were fabulous.
It was early to rise next morning for the drive to Wooster. The Center, in a converted restaurant, is large, attractive and incredibly well-equipped. There’s a spacious dining area/classroom with a handsome and well-equipped demo kitchen that would get most chefs drooling, and behind that an industrial-sized prep kitchen plus a meat fabrication space with rails and hooks to accommodate “swinging” beef (half and quarter carcasses)…and this is where we gathered for Butchery 101.

It was led by the highly entertaining Dr. Phil (Phil Bass, PhD) who delivers one-liners about rumps, flanks, and roasts with the skill of a polished comedian. We suited up for his performance in the aforementioned belly guards, plus kevlar sleeves and gloves on our non-cutting arms and hands, white coats, hair nets, and chain link belts to hold scabbards for our knives. He taught, we tried, working in small groups to break down the full loin in front of us. Thanks to David O’Diam, CAB staffer who watched over us, making sure we did no harm to man, woman or meat. It was fascinating to learn a bit about the science behind why specific parts cook and taste the way they do and the variety of less familiar cuts like a tri-tip, an excellent steak for grilling from the the bottom half of the sirloin that CAB chef Michael Ollier served us for lunch. Chris Kick, a reporter for Farm and Dairy Newspaper, was on my team. He wrote about the session and put a video and pix on the Social Silo blog.

We spent the afternoon in Rittman at Chippewa Valley Angus Farms. Owners Rod and Laurie Ferguson are breeders, raising animals they sell for “seed stock” not the slaughterhouse. They took us out to the pasture to see the cattle grazing. The ladies, myself among them, also appreciated the appearance of the very cute cowboy on horseback- the real deal, we were assured, though it looked like they recruited him from a Hollywood casting agency.

The Center was built primarily for business to business gatherings aimed at food industry professionals and ranchers. But in the future they hope to welcome consumers in too for information sessions, tasting events and cooking demos. When they do, it would definitely be a trip worth taking.

Eating in The 'Burgh

Clevelanders flying to or through Steelers territory will soon be able to get a taste of home. Michael Symon’s Bar Symon will be opening in the Pittsburgh International Airport in mid-June. The menu will feature some of his beloved signature items like the burger with fried egg on top and over-the-top mac & cheese. But if your travels take you beyond the concourse and into the city, there are some excellent dining options.

The husband and I discovered a terrific year old spot last weekend in the cultural district while visiting our son and his wife. It’s called Meat and Potatoes. The name is meant to signal that easy to love accessible understandable comfort food is served here. But Chef Richard DeShantz also uses the phrase-which can be something of a slur, denoting a certain lack of culinary sophistication- facetiously. Because he defines this as a gastropub and in keeping with that concept these most basic of ingredients are the foundation for interesting, inventive, high quality scratch made fare. The four of us gorged on a platter of roasted marrow bones, fried pickles with spicy ranch dipping sauce, smoked chicken wings, Yukon potato skins with cheese and a thick slab of pork belly pastrami on top, a huge bowl of mussels cooked in white wine with a side of frites, gnocchi Bolognese with pancetta and short ribs, and fat smoked pork chop with spicy slaw.

The bar stocks the best artisanal spirits including locally produced Boyd and Blair vodka. Craft cocktails are a house specialty- my Tequila Fizz, a mix of Cazadores Reposado, fresh lime, foamy egg whites, agave, and orange bitters was wonderful. The bar has a great selection of boutique beers and offers absinthe, complete with the requisite ice water and sugar cube.

It’s a handsome cozy space, with chairs so comfy we didn’t want to leave and an appealing urban patio. The crowd was a mix of hatted hipsters and guys in knit golf shirts. The place was packed and full of energy at 11 PM, with people still arriving at that late hour for dinner.

Another downtown Pittsburgh restaurant I want to mention is Elements Contemporary Cuisine. The food is very good, especially the house cured meat and cheese presentations, but what sets them apart from any place in Cleveland- and beyond- is the dessert menu. My daughter-in-law, who would rather eat chocolate than pretty much anything else, literally gasped with delight when she saw the build your own chocolate plate option. There are truffles of every description, solid chunks, bars, brittles and barks, caramel crunch and petit fours. You can opt for three pieces, six, or (just imagine) a full platter.

Pittsburgh’s only 2 ½ hours away- not far for an overnight getaway, even a day trip. The kids just bought a house there so no doubt it’s a drive we’ll be making often. As I continue to explore that city, I’ll periodically share my eating and drinking discoveries.

Stadium Mustard on Ice

As last night's Dinner in the Dark at Washington Place Bistro was about to round third and head for home, everyone at our table was wondering what Adam Bostwick's baseball-themed dessert was all about.

The monthly dinner, which benefits a different local charity each time it's staged, holds lots of secrets. Diners don't know who'll be cooking until they arrive or exactly what's on the menu until each course shows up at their table. The brainchild of chefs Jeff Jarrett (Amp 150), Brian Okin (most recently of Fountain) and Ellis Cooley is a lot of fun, especially as one attempts to decipher the clues on the evening's menu card.

The cow under Fabio Mota's name (Club Isabella) was self-explanatory, as was the fish under that of John Roskowksi (Washington Place Bistro). (Fair warning: It's unwise to even guess what the exact preparation will be, because you will be wrong. The beauty of Dinner in the Dark is the chefs get to stretch out and offer creations that are often vast departures from the cuisine for which they're known). But still we wondered: What was up with that baseball?

The answer ...

Take Me Out to the Ballpark
Stadium Mustard Ice Cream, Soft Pretzel Bread Pudding, Beer Caramel Sauce and Homemade Cracker Jack 

Yes, please. I wasn't embarrassed to be the first at my table finished.

And, yes, the Stadium Mustard ice cream works — if you like Cleveland's famous condiment, that is. (And, yes, we know Bertman Ballpark Mustard is what's served at Progressive Field, but we're going to allow for a little artistic license.)

Bostwick was most recently a chef at the now-shuttered Melange. I'm just putting this out there to the universe: I'd love to see this on someone's summer menu ... soon.

Here was the rest of the evening's menu that led up to Bostwick's bases-clearing creation: 

• Cocktail by Joe DeLuca and Tobin Northrup
Botany Collins: Watershed Gin, Vodka, Elderflower Liqueur, Cointreau, Rhubarb Bitters, Lemon, Herbs, Soda Water 

• Amuse Bouche by Washington Place Bistro
Savory English Pea and and Coconut Cream Panna Cotta, Dressed Pea Tendrils, Black Truffle Honey

• Matt Anderson (Umami Asian Kitchen)
Cold-water Lobster, Vine-ripened Tomatoes, Baby Swiss Chard, Tomato Sriracha Vinaigrette

• Nate Barker (Welshfield Inn)
Seared Scallop, Michigan Fiddlehead Ferns, Pickled Beets, Onions and Shiitake with Star Anise, Chili and Peppercorn, Roasted Fennel, Micro Celery 

• John Selick (Ahuja Medical Center)
Asparagus Salad with Sliced Radish, Shaved Parmigiano Reggiano, Balsamic Vinaigrette, Truffle Oil

• John Roskowski (Washington Place Bistro)
Salt-crusted Bronzini, Smoked Red Pepper Coulis, Squid-ink Polenta, Micro Fennel, Mezuna, Basil 

• Intermezzo by Washington Place Bistro
Durlan Mousse, Blueberry and Limoncello Gelee, Thyme Pastry Chip

• Fabio Mota (Club Isabella) 
Rare Sirloin Ramen Noodles, Poached Egg, White Cabbage Slaw, Shredded Nori, Dried Bonito Broth

Jeff Jarrett announced at the end of the night that the next Dinner in the Dark is set for June 11 at Fat Casual BBQ in Macedonia and promised some "twists and turns" with this one. Visit the website for more information.

SPACES Opens Mock City Visitors Bureau Tonight

Wearing your city on your chest has become the motto of every local clothing company lately. They're selling shirts decorated with everything from area codes to state outlines to local rappers' lyrics. The experimental contemporary art gallery SPACES joins the trend tonight with on-site silk screen-printing at their mock Cleveland Convention and Visitors Bureau.

“People don’t often think of Cleveland as a tourist location," says SPACES Executive Director, Christopher Lynn. "People don’t know what we have to offer. What causes people to linger and look at Cleveland in a different way?” Tonight’s mock convention of all things Cleveland offers one answer.

The night is designed for guests to see the “creative, funky side” of the city through a visitor’s view. SPACES' front gallery will host a tearoom with postcards and brochures from local Cleveland hot spots. Artwork from Cleveland SGS, Cleveland Urban Design Collaborative, Temporary Travel Office and The Think Tank That Has Yet to Be Named will take guests deeper into the exhibition

Local screeners and artists will be fashioning T-shirts with two different screens, including the SPACES event theme “Rust is the New Black.” Bring your own T-shirt and screen it for $8, or buy a pre-printed for $12 and rep your Cleveland pride.


SPACES is located at 2220 Superior Viaduct, a block from the corner of Detroit Avenue and West 25th St. The free event goes from 6 to 9 p.m. tonight.

The City Gets Dressed up for Fashion Week

Cleveland is known for many things — Great Lakes beer, the Rock Hall, the first casino in Ohio -- but fashion isn’t one of them.

Yet every year since 2002, Cleveland has hit the runway with the third-largest Fashion Week event in the country, behind only New York and Los Angeles.

Fashion Week Cleveland’s climactic moment comes Saturday: a runway show and black-tie gala at the Halle Building downtown. Friday night brings another major event, a screening of the documentary Dressed.

The film, showing at the Cleveland Museum of Art, tells the story of Cleveland-born Nary Manivong (pictured), who reached his goal of becoming a designer, but only after he struggled with ruthless competition.

Director David Swajeski calls Dressed a realistic depiction of the fashion industry, not the idealized version of fashion-based reality shows. Project Runway and similar shows don’t accurately portray what it’s like to try to make it in the industry starting from scratch, he says.

“It shows you that if you really believe in yourself and you have a dream, you can accomplish things,” Swajeski says, “despite not having some of the things other top designers or design firms have.”

Dressed has also screened in New York City, Miami, Dallas, San Francisco and Columbus.

Saturday’s runway show includes designer Lotty Lewis, who spent most of her life on Cleveland’s West Side. Kent State University fashion instructor Trista Greider’s collection of wedding gowns for the modern woman will close the show.

“Cleveland has a great group of designers, and they really make [Fashion Week Cleveland] a special occasion,” says Swajeski. “It gives them a stage, a place to get recognized. Now, talent is coming from everywhere. It’s not just coming from New York, Paris, or Milan.”

The film is screening on Friday, May 11 at 6:45 pm in the Cleveland Museum of Art’s Morley Lecture Hall. Tickets are $9, or $7 for seniors, students, and CMA members.

The runway show will take place at 9:30 pm on Saturday, May 12 in the Halle Department Store Building Fountain Room, 1212 Huron Road. VIP tickets $100, Special guest tickets $40. Cocktail party begins at 8. Tuxedo required.