Positively Cleveland vs. Negatively Cleveland: a hastily made contest

Have you seen these "Hastily Made Cleveland Tourism Videos" by local comedian Mike Polk? They're huge YouTube hits, and they've been flying across the Net for a couple of weeks now. Funny stuff. (If you're offended when comedians drop F-bombs, don't watch the first one.)

There's just one problem with the videos. A former intern for the magazine writes from Ohio University: "All of my roommates are from out of state and have told me that this has solidified their gut feelings to never come to Cleveland, ever."

So yesterday, while I was talking with staffers at Positively Cleveland, our ever-optimistic convention and visitors bureau, I asked what they thought of Polk's work.




"Clevelanders, that’s our sense of humor," says Positively Cleveland's communications director, Samantha Fryberger — "to poke fun at ourselves and have sort of a chip on our shoulder: ‘Why would anybody want to come here?'"

However, "The thing that frustrates us slightly is that outsiders, outside of this region, they’re only seeing the negative, funny part that we’re portraying."

So Positively Cleveland is launching a contest, online at positivelycleveland.com/hastilymade.

"We are going to ask Clevelanders to make a video that’s no more than two minutes long, spend no more than $2, and do it in no more than two weeks," Fryberger says -- "to use their cell phones, flip video cameras, and photography to make a fun, quirky, but slightly more positive tourism video for the region." The contest will run May 13 to 27, though the earlier a video gets posted, the more time it has to catch on online. Makers of the best videos will get prize packages that include hotel suites, dinners at restaurants, Beachland Ballroom tickets, and Indians tickets near home plate.

Positively Cleveland has been under a lot of stress lately, not sure if some of its funding, which comes from a tax on hotel stays, will be diverted to the Medical Mart. (See the magazine's politics blog, here and here.) "If our budget is cut, this could be the only way we can get our message out!" Fryberger joked.

Michael Got the Medal

At last. No more “always a bridesmaid, never a bride” for Michael Symon. Nominated for a James Beard award before, he finally was named Best Chef for the Great Lakes region on Monday night. The recognition is well deserved, a tribute to both his astonishing culinary talents and years of hard work. It’s a big deal for him- the Oscar/Emmy/Grammy/Gold of the food world- and by extension for Cleveland. What can I say but YEAH!

I wasn’t in New York city for the ceremonial shindig, but I did get the news early in the evening thanks to Jonathan Sawyer, chef/owner of The Greenhouse Tavern. He sent me a text to land line message at 8PM. The Borglike voice said “Symon won Beard.” I was so excited I didn’t know what to do with myself. Went the James Beard Foundation website
and discovered they had people live blogging the event and posting videos. So I joined in the fuss and frolic vicariously via all the updates jamesbeard.org/blog/?cat=6&paged=8. Not anything like being there, but it was a way to connect.

On his blog last March, Symon wrote that he was honored just to be a Beard finalist. Imagine how thrilled he’s feeling today. And his good news is something we can all celebrate.

Great photo of Symon courtesy of Barney Taxel, Taxel Image Group

Mark "Munch" Bishop talks Cavs with Cleveland Magazine

How do the Cavs stack up against the Hawks? We talked playoff basketball with Mark "Munch" Bishop in our May podcast.

Here is a blog exclusive clip of the Cleveland sportscaster talking about how far Cleveland could go.



I love listening to Munch. If you enjoyed this clip, this month's podcast has a whole segment (not including this clip) with Munch. Click here to listen or go to iTunes and search Cleveland Magazine to subscribe.

And, of course, you can catch Munch on STO's Wine and Gold Zone.

Go Cavs!

Ride the Tequila Train

Looking a fun (and maybe a little off-color) way to celebrate Cinco de Mayo? Check out Blind Pig's second annual Run for the Border 5K race tomorrow night. We had an unexpected blast during its first year last May. Anticipating the standard downtown 5K track along the lake, we were surprised when teams had to run wearing a sombrero, take a shot of tequila and then chug a Corona, each at separate check points throughout the three-mile run. (You could opt for an alcohol-free race by choosing to dance in a circle for 30 seconds shaking your maracas at each point.)

They've made a few changes to the route this year, as well as to the props (all runners get a sombrero and maracas included in their race fee, along with a Corona at the finish line). So, grab a partner (you have to compete in pairs) and head out on a mystery course through downtown. They give you the check points (and a green card to stamp), you decide your way. It's a whole new take on the idea of a fun run.

And with a 7 p.m. start, you'll be done just in time to grab a beer, take advantage of drink specials for runners and settle in to watch the Cavs play at 8 p.m. See you there! Or follow us on Twitter — we'll let you know how we finish!

LeBron is MVP

The NBA has named LeBron James its most valuable player for the 2008-09 regular season. He was scheduled to receive the award at his alma mater, St. Vincent-St. Mary High School, at 4 p.m.

Fox Sports Ohio had promised to carry it live on TV and online. Try this link (though it wasn't showing anything on my browser as of 4:15).

No Clevelander will doubt that LBJ is the rightful MVP. But if someone you know from out of town dares to question it, send him this YouTube clip of LeBron's spectacular shot, beating the first-half buzzer in game 1 of the playoffs. From ESPN analyst Jalen Rose's website:

Art + Clothing = Wearable Art

Around 100 fashion hounds and artsy types gathered at Metropolis nightclub downtown last night to experience unclothed: A Mixed Media Runway Event, one of the many highlights of Fashion Week Cleveland (this one using green sustainable materials to produce wearable art). The show did get a fashionably late start, but eventually the lights dimmed, the music pumped up and the show went on. Nine impressive designers showing everything from evening gowns made of garbage bags by Congduy Luong to denim overalls shackled in handcuffs by Tracy Kiefer strutted their creations down the runway. I loved the paint splattered Obama/Biden blazer by Paul Sadler, Kezia Pearson's Chinese flower printed gold silk mini dress with the short bustled train and Hannah Vaughan's red layered ruffled mini skirt, which resembled a rose in full bloom. The finale wedding dress by Vincent Quevedo (above) was outstanding. It was expertly tailored and the fabric was impeccable. So not typical as the jaw-dropping, eye-popping wedding dresses of past fashion weeks (i.e. fashion designer Darklord's gross, yet very memorable "blood" red paint splattered anti-war wedding dress). — Frenchye Bush 

Tableside Service

If Zack Bruell was stuck on a desert island, it’s safe to say the two ingredients he’d bring with him are olive oil (French, of course, it’s got a more flowery taste and smoother finish than its Italian counterparts) and fresh lemon juice. The Table 45 chef topped off nearly every dish of last night's six-course dinner with the two — and the result was a great meal from start to finish.

The reason for the intimate gathering around the kitchen countertop table at Table 45 was two-fold. First, Bruell wanted to give our group of 10 a sampling of his favorite dishes from the recently unveiled spring/summer menu. But he also wanted to fill us in on the newest tableside service he’ll be offering at Table 45, one of this year’s Silver Spoon Award winners featured in the May issue. The action station cooking demo series offers a maximum of 10 guests the chance to watch Bruell and chef Rick Argoso cook, learn techniques, plate dishes and then feast on a prix fix menu.

We started with tuna carpaccio rolled paper thin and garnished with cucumbers, tomato, feta and mint oil. Next, we sampled a crab cake wrapped in crispy rice paper and served with spicy Asian remoulade. The Belgian endive salad offered a great blend of salty and citrus flavors thanks to tender prosciutto and orange and lime slices. 

It was followed by the halibut poached with olive oil, blanched leeks oregano, thyme, orange peel and some salt and white pepper. It was served swimming in roasted garlic and smoked paprika broth with ivory lentils, green beans, crispy croutons and saffron aioli. Next came Bruell’s more sophisticated version of a gyro — a Greek-style braised lamb shank (it fell off the bone perfectly during preparation) with cucumber salad, Tzatziki sauce and orgeno naan freshly made in a Tandoori oven right at the kitchen station.

I was surprised at the simplicity of the dish ingredients — “A little salt and pepper and that’s it,” Bruell repeatedly told us — and the complexity of the flavors that he was able to create. And I even picked up a few pointers along the way to use in my own kitchen: the right way to cut tiny orange slices and how to make sure your lentils don’t end up as a pile of mush (slightly undercook them because they’ll keep cooking even after you take them off the heat).

The plan is for Table 45 to start these weekly demos in June. And Bruell’s hope is to serve single walk-up dinners as well as large parties — just as long as the evenings are kept lighthearted, he says. “Food should be fun, not serious,” he told us. 

Catch Bruell and other top Cleveland chefs in two weeks at our Silver Spoon Awards party on May 14 at the InterContinental Hotel. Bruell will represent his two winning restaurants, Table 45 and L’Albatros. For tickets, visit us here.