Iron Chef America judge Mario Rizzotti to emcee Pizza Pizzazz

Iron Chef America judge and Italian culinary expert Mario Rizzotti will emcee the annual Pizza Pizzazz competition at the Greater Columbus Convention Center on Jan. 29.
Stop by the competition to see Rizzotti in action and to watch as 40 competitors battle for the title of, "Best Pizza in the Midwest."
Rizzotti joins a growing list of talented chefs and personalities at the event, which is part of the Mid-America Restaurant Expo. Restaurateur and James Beard-nominated cookbook author Richard Blais is the keynote speaker on Jan. 29.
The Mid-America Restaurant Expo is 25 years in the making from the Ohio Restaurant Association (ORA) and will focus on the growing use of innovation and technology in the foodservice industry. It will feature innovations in labor-saving equipment, restaurant point of sale systems and leadership seminars that focus on current trends and the future of foodservice.
"Technology and consumer trends are changing rapidly," according to John Barker, ORA president. "Restaurant customers expect their favorite place to offer an app, deliver their food, provide healthy options and make more choices available. Our Expo will present outstanding technology and speakers to address these opportunities."
The Mid-America Restaurant Expo will feature multimedia demonstrations on five stage and head-to-head culinary competitions. There will be an after hours networking event, plus opportunities to make business connections on the exhibit floor, as well as a Tasting Pavilion that will showcase craft beers and local spirits.
Visit www.ohiorestaurant.org for more information.

"Guy's Grocery Games" is seeking Cleveland area chefs

The Food Network show "Guy's Grocery Games" is casting chefs from Northeast Ohio. Here are the details.

Our company is currently casting for Guy’s Grocery Games on Food Network and I am reaching out to you to let you know what we are searching for.  

Here is what we are searching for now:

Fun Rival Chefs (father/son/daughter, husband/wife, friend vs. friend, chef instructor vs student)

Chef Father/Son or especially Father/Daughter combos who love to cook (18+no HS students)

Twin Chefs 

SAVORY chocolate experts (sorry, no sweets)

Firefighters

ADDITIONALLY: 

*applicants must not have appeared on any other cooking competition shows

*no private chefs or caterers 

*If you have a twin chef- CALL NOW!!

*if applying for Father/Son or Daughter, child must be over 18 and NOT a culinary professional

*If applying for SAVORY CHOCOLATE, please no PASTRY CHEFS

 

Interested chefs can check out our show here:

 

LINK:  http://www.foodnetwork.com/shows/guys-grocery-games.html

 

About the show:

Guy Fieri sends four talented chefs running through the aisles in a high-stakes, high-skills, grocery store cooking competition. The chefs are hit by real-world challenges like finding workarounds when all the essential ingredients are suddenly "out-of-stock" or having to create a masterpiece when you can only cook with "5 items or less" or on a $10 budget. In the end, the food does the talking, as the last chef standing has the chance to make some serious dough!

 

Please have chefs contact me directly at 424-702-3861 or CLUTZ@LEG-CORP.COM if they are interested.

 

Thank you so much and I look forward to speaking with any restaurants who are interested! 

Cheers,

Chris 

Christopher Lutz |Casting Producer 

Guy’s Grocery Games | Levity Entertainment Group

direct:  424-702-3861| fax:  310-410-1543| main:  310-417-4800 

email:  clutz@leg-corp.com

Twitter: @Gameshowcasting

Facebook:  Game Show Casting

Kent State introduces first gluten-free dining hall

At the start of the 2016 academic year, Kent State University became the first university in the country to feature an entirely gluten-free dining hall on campus.

Kent State restructured Prentice Cafe after college administrators noticed that the number of students arriving on campus with gluten intolerance was rising each year.

An estimated 3 million Americans suffer from celiac disease, a genetic autoimmune disorder that affects the digestive process. When a person who has celiac disease consumes gluten, the individual's immune system attacks the small intestine and inhibits the body's ability to absorb important nutrients. Gluten is a protein found in wheat, rye and barley.

Kent State aims to make college life easier for student who need gluten-free foods. At Prentice Cafe, all menu items are gluten-free. Although many campuses offer gluten-free products and some even offer gluten-free stations in their dining halls, Kent State is the first campus to offer an entire dining hall that is certified gluten-free.

"Students' needs have always been our top priority," Rich Roldan, director of university dining services at Kent State said. "Students have enough to worry about. They should not have to worry about their food being safe to eat. It is important they can eat in a safe environment, which is why we decided to make Prentice Cafe a gluten-free dining location."

Prentice Cafe earned certification from the Gluten-Free Food Services Certification Program, a food safety program offered through the Gluten Intolerance Group. The Gluten Intolerance Group is a nonprofit organization dedicated to empowering the gluten-free community through consumer support, advocacy and education.

Anyone is welcome to dine at Prentice Cafe, which is open Monday through Thursday from 8 a.m. to 8 p.m. and on Fridays from 8 a.m. to 6 p.m. In addition to every item being gluten-free, the menu also features a variety of vegan and vegetarian dishes, as well as foods that support a healthy lifestyle. The cafe accepts meal plans, cash and credit cards.

Prentice Cafe opened on Aug. 29, the first day of the fall semester, A grand opening  celebration will be held on Sept. 7. The event will include opportunities to sample items, as well as educational displays and prizes. Visit www.kent.edu/dining for more information.

Kent State introduces first gluten-free dining hall

At the start of the 2016 academic year, Kent State University became the first university in the country to feature an entirely gluten-free dining hall on campus.

Kent State restructured Prentice Cafe after college administrators noticed that the number of students arriving on campus with gluten intolerance was rising each year.

An estimated 3 million Americans suffer from celiac disease, a genetic autoimmune disorder that affects the digestive process. When a person who has celiac disease consumes gluten, the individual's immune system attacks the small intestine and inhibits the body's ability to absorb important nutrients. Gluten is a protein found in wheat, rye and barley.

Kent State aims to make college life easier for student who need gluten-free foods. At Prentice Cafe, all menu items are gluten-free. Although many campuses offer gluten-free products and some even offer gluten-free stations in their dining halls, Kent State is the first campus to offer an entire dining hall that is certified gluten-free.

"Students' needs have always been our top priority," Rich Roldan, director of university dining services at Kent State said. "Students have enough to worry about. They should not have to worry about their food being safe to eat. It is important they can eat in a safe environment, which is why we decided to make Prentice Cafe a gluten-free dining location."

Prentice Cafe earned certification from the Gluten-Free Food Services Certification Program, a food safety program offered through the Gluten Intolerance Group. The Gluten Intolerance Group is a nonprofit organization dedicated to empowering the gluten-free community through consumer support, advocacy and education.

Anyone is welcome to dine at Prentice Cafe, which is open Monday through Thursday from 8 a.m. to 8 p.m. and on Fridays from 8 a.m. to 6 p.m. In addition to every item being gluten-free, the menu also features a variety of vegan and vegetarian dishes, as well as foods that support a healthy lifestyle. The cafe accepts meal plans, cash and credit cards.

Prentice Cafe opened on Aug. 29, the first day of the fall semester, A grand opening  celebration will be held on Sept. 7. The event will include opportunities to sample items, as well as educational displays and prizes. Visit www.kent.edu/dining for more information.

"REAP the Benefit" takes place at the Ohio City Farm

"REAP the Benefit 2016: A Night on the Farm," a benefit event for The Refugee Response, takes place on Aug. 27, 6 p.m. to 9 p.m. at the Ohio City Farm.

This special evening is an opportunity to experience a summer night at the nation's largest contiguous urban farm set against the backdrop of our beautiful city skyline. Cleveland's top chefs will create unique dishes utilizing produce cultivated by farm trainees. Guests will also enjoy live music and entertainment by members of the Cleveland refugee community.

While the event highlights local businesses and increases community awareness about refugees, funds raised through "REAP the Benefit" are an investment in a path to self-sufficiency for local refugees. Donations directly benefit students in the Refugee Response home-tutoring program that need academic support to thrive in an environment with a new language. Farm trainees will be empowered to secure employment using their agrarian skills through the Refugee Empowerment Agricultural Program.

As an added attraction, this year's event features a Dinner for a Year raffle package, where one lucky winner will receive a $100 gift certificate each month for 12 months of dining. Restaurant participants include Dante, Crop, Flying Fig, Nano Brew, Spice Kitchen and The Plum Cafe. Enter the raffle at www.refugeeresponse.org.
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Nature's Bin is celebrating locally produced food and beer

"We Love Local" is the August theme at Nature's Bin in Lakewood.

They will be celebrating locally grown and produced foods and beer at $5 Friday on Aug. 5 from 5 p.m. to 8 p.m. Admission is $5 at the door and reservations are not required.

All food pairings will be vegan and will feature local products from Cleveland Tofu, Locust Lane Jams, Rust Belt Co., Walnut Creek, Stino da Napoli and Cleveland Crops.

The five featured beers are: Jackie O's Razz Wheat Ale from Athens, OH; Market Garden Brewery Hella Mango IPA from Cleveland; Great Lakes Brewing Edmund Fitzgerald Porter from Cleveland; Platform Brewery New Cleveland Palesner from Cleveland; and Fat Head's Sunshine Daydream IPA from Cleveland.

Nature's Bin is at 18120 Sloane Ave. in Lakewood. Phone 216-521-4600.

Culinary Vegetable Institute hosts Atera chef at pop-up event

The Culinary Vegetable Institute (CVI) is hosting Chef Ronny Emborg, a two-star Michelin chef from New York City's Atera restaurant, on Aug. 13 for a 1:30 p.m. luncheon and a 7:30 p.m. dinner.

Atera is known as one of the most immersive sensory-dining restaurants featuring modernist cuisine, and Chef Emborg is venturing out from his landmark restaurant to create an unforgettable experience for diners at CVI.

"This is a very special day," Lee Jones of The Chef's Garden said. "I've been to Atera and I was absolutely blown away by their menu and ambiance. Now Chef Emborg and his team are coming to see the farm and then present a meal at the Culinary Vegetable Institute. CVI was built for the most forward-thinking chefs in the world, both for rest and relaxation and for research and development, and I include Chef Emborg in our list of today's most forward-thinking chefs."

Chef Emborg was trained at Molskroen in Denmark in 2000 and, in 2002, was named the Culinary Star of Europe. In 2004, he was chef to Her Majesty, the Queen, on the royal yacht Dannebrog. His impressive resume continues to build until, in 2015, he came to the United States to work at Atera.

Visit www.culinaryvegetableinstitute.com for reservations. The CVI is located at 12304 Mudbrook Rd. in Milan, OH.

RNC guests with fashion emergencies can access the Saks Fifth Avenue pop-up

Delegates to the Republican National Convention (RNC) will have every opportunity to look their best while they are in Cleveland.

Saks Fifth Avenue is setting up a pop-up store in the lobby of The Ritz-Carlton, Cleveland next week.  Open from July 17 to July 21, the boutique will welcome the public and hotel guests and will be stocked with accessories and apparel for convention-goers. Guests staying at The Ritz-Carlton, Cleveland will also receive a $50 savings certificate valid when making a $300 minimum purchase. Boutique hours are 10 a.m. to 5 p.m. daily.

For after-hours fashion emergencies, special trips to the larger Saks Fifth Avenue store in Cleveland can be arranged for guests of the hotel, as can overnight tailoring, with measurements able to be taken directly at The Ritz-Carlton.

The newly refurbished lobby of The Ritz-Carlton, Cleveland will also be home to nightly live entertainment next week, as well as a menu of themed cocktails, including a signature red, white and blue Freedom Spritzer. Other limited edition cocktails are the Candidate and the Patriot. The Ritz-Carlton will keep its bars and dining rooms open nearly around-the-clock next week, opening at 6 a.m. and closing at 4 a.m. daily during the convention.

The Ritz-Carlton, Cleveland is at 1515 W. Third St. Phone 216-623-1300.

Comedy Central is coming to Cleveland for the RNC

Comedy Central is providing comprehensive coverage of the 2016 Republican National Convention.

"The Daily Show with Trevor Noah" will feature a unique on-the-ground activation in Cleveland, launches on SiriusXM and Amazon, and a series of specials on Snapchat.

"The Daily Show with Trevor Noah Presents The 2016 Republican National Convention: Submission Accomplished" will originate from the Breen Center for the Performing Arts in Cleveland from July 19 through July 22. To kick off the convention, Comedy Central will telecast a special hosted by Noah on the Monday of convention week. The clip-based special will provide fans with a look back at the primary season and examine how the candidate arrived at the culminating moment in time. The RNC special, "The Daily show with Trevor Noah: The Road to 'The Road," debuts on July 18.

On the ground at the RNC in Cleveland, Comedy Central will stage an activation, turning this "circus-esque" political season into a fully interactive, comedic and social experience with games and activities for all ages, regardless of party affiliation. "The Daily Show Convention Sideshow," free and open to the pubic, will be located at 2400 Superior Ave. E and will be open from noon to 5 p.m. on July 17 and July 18.

"The Daily Show with Trevor Noah" airs Monday through Thursday at 11 p.m. on Comedy Central. Visit www.cc.com for details.

Pizza Hut announces plans to eliminate artificial preservatives

As dining consumers seek more menu transparency and fewer artificial ingredients in their food, Texas-based Pizza Hut has announced plans to remove BHA/BHT from all meats by the end of July.

The nation's largest pizza chain also plans to remove artificial preservatives from cheese and antibiotics from chicken for its pizzas by the end of March, 2017, according to an article in the Dallas Morning News. This announcement comes roughly a year after Pizza Hut became the first national pizza restaurant to remove artificial colors from its pizzas.

Butylated Hydroxytoluene (BHT) is an antioxidant used in the food industry as a preservative, mainly to prevent oils in foods from oxidizing and becoming rancid. Butylated hydroxyanisole (BHA) also is an antioxidant.

Pizza Hut Chief Brand Officer Jeff Fox said these changes are being made because the chain's customers say they do not want these items in their pizzas.

Pizza Hut is not alone in eliminating artificial ingredients. Chipotle gained media attention when it announced plans to cook only with non-GMO ingredients. Texas-based Frito-Lay is noting on packaging whether the product was produced with genetic engineering. Kellogg and General Mills made announcements last year regarding removing antioxidants BHA/BHT from their products.

"This push comes because consumers increasingly want restaurants to be more transparent about menu item ingredients," Lizzy Freier, managing editor at Technomic, a Chicago-based restaurant research firm said. "Also, two in five consumers cite a rising concern over food additives. Because of this growing concern, health claims that convey wholesome, pure ingredients resonate strongly with consumers."

Ritz-Carlton Cleveland rolls out the gold carpet for Cavs fans

The Ritz-Carlton Cleveland is rolling out the gold carpet for Cleveland Cavaliers fans celebrating the basketball finals.

Celebrants are invited to wear their caps and jerseys and join in the fun at the hotel's official TV viewing parties set for the evenings of June 2, 5, 8 and 10 and, as needed, June 13, 16 and 19. Viewing festivities begin one hour before game time.

The Lobby Lounge on 6 will offer game night food and drinks highlighted by a new cocktail, the "All In." Created with tequila, triple sec and prickly pear liqueur, the All In is garnished with a gold sugar rim and sprinkled with gold dust, and served in a martini glass.

Hotel guests staying on the Ritz-Carlton Club Level over the finals dates will enjoy extra televisions in The Club Lounge, as well as basketball-inspired treats and beverages.

The hotel also has a squad of game day concierges. Basketball enthusiast employees will provide guests of the hotel with information on home games, team stats, traffic and crowd updates, walking routes and parking for the arena.

The Ritz-Carlton is at 1515 W. Third St., adjacent to Quicken Loans Arena. Phone 216-623-1300.

Great Lakes Brewing introduces signature barbecue sauces

Summer and grilling season are around the corner.

Just in time, Great Lakes Brewing Company (GLBC) has announced its latest beer-infused venture.

Edmund Fitzgerald Porter BBQ Sauce and Dortmunder Gold Lager BBQ Sauce will hit the grocery shelves in May. Both all-natural products are made in Ohio, based on GLBC's proprietary recipes inspired by the beer-infused sauces and dressings created for the Great Lakes brewpub.

Edmund Fitzgerald Porter BBQ Sauce, a signature at the GLBC brewpub, is spicy with roasted pepper flavors and a hot and sweet finish. Dortmunder Gold Lager BBQ is mild and sweet with tangy tomato and subtle hickory smoke flavors.

"As part of our commitment to zero waste, we've used low-fill beers to create sauces and dressings for decades," Jeff West, GLBC retails operations manager said. "We're excited to bring a part of our pub's tradition to even more of our customers."

The product launch will be celebrated at the Great Lakes brewpub with a special barbecue-themed menu featuring both sauces and highlighting vendors from the historic West Side Market.

The sauces will be available for purchase in 20-ounce bottles at the GLBC gift shop and at select Ohio retailers beginning May 4.

Great Lakes Brewing introduces signature barbecue sauces Summer and grilling season are around the corner. Just in time, Great Lakes Brewing Company (GLBC) has announced its latest beer-infused venture.
Edmund Fitzgerald Porter BBQ Sauce and Dortmunder Gold Lager BBQ Sauce will hit the grocery shelves in May. Both all-natural products are made in Ohio, based on GLBC's proprietary recipes inspired the the beer-infused sauces and dressings created for the Great Lakes brewpub. Edmund Fitzgerald Porter BBQ Sauce, a signature at the GLBC brewpub, is spicy with roasted pepper flavors and a hot and sweet finish. Dortmunder Gold Lager BBQ is mild and sweet with tangy tomato and subtle hickory smoke flavors. "As part of our commitment to zero waste, we've used low-fill beers to create sauces and dressings for decades," Jeff West, GLBC retail operations manager said. "We're excited to bring a part of our pub's tradition to even more of our customers." The product launch will be celebrated at the Great Lakes brewpub with a special barbecue-themed menu featuring both sauces and highlighting vendors from the historic West Side Market. The sauces will be available for purchase in 20-ounce bottles at the GLBC gift shop and at select Ohio retailers beginning May 4.

Spice Kitchen and Bar hosts a spring pig dinner

The Belted and Blue Butt hogs at Spice Acres have been feasting on restaurant leftovers since last fall.

Now that spring has finally arrived, it is time for a pig dinner at Spice Kitchen and Bar in Gordon Square.

The menu includes house-cured ham and sweet potato biscuits, and head cheese crostini with pickled ramps. Juniper whipped lardo and crusty bread will be on the table. The first course is arugula and apple with chicharones and maple vinaigrette. That will be followed by pork belly skewers, with ramp and nuoc cham noodles. Wood-roasted pork loin will be served with pea puree and mushroom thyme spaetzle. Dessert is Caledonian ice cream topped with bacon praline.

The cost for the April 28 dinner, 6:30 p.m., is $65 per person. Phone 216-961-9637. Spice Kitchen and Bar is at 5800 Detroit Ave.

Salmon Dave's spring menu places emphasis on fresh seafood

The new spring menu at Salmon Dave's Pacific Grille places an emphasis on the restaurant's fresh seafood selections.

Raw bar offerings include a ceviche martini, with bay scallops, rock shrimp and avocado spritzed with lime and accented with cilantro and fresh jalapeno.

Penn Cove blue shell mussels, shipped fresh daily from the cold waters of the Puget Sound, are prepared classically in a white wine tomato broth, in a coconut curry sauce with lemongrass and lime, or Cleveland-style with smoked kielbasa and Dortmunder beer broth.

Other appetizers include smoked salmon cake with Napa slaw and remoulade, tempura calamari with Shanghai barbecue sauce and bay scallop egg foo yung.

New entrees are Salmon Dave's seafood lo mein with chili-ginger sauce, shellfish pad thai and Latin-style fisherman's stew with tiger shrimp, mussels and king crab. Thee restaurant's signature salmon is seared in soy-ginger marinade or crusted with crabmeat and served with chardonnay cream. Alaskan king crab and lobster tail can accompany any entree at an additional charge.

Salmon Dave's Pacific Grille is at 19015 Old Lake Rd. in Rocky River. Phone 440-331-2739.

Dine along the Cuyahoga with Chef Jeff Jarrett

Climb aboard the Cuyahoga Valley Scenic Railroad on Apr. 15, 7 p.m., to enjoy a delicious five-course dinner prepared by Chef Jeff Jarrett.

Enjoy this unique dining experience as you travel the rails through the Cuyahoga Valley National Park.

The meal begins with shrimp ceviche, mushroom bisque drizzled with truffle oil and topped with brioche croutons, and a Green City Growers mixed green salad with white balsamic vinaigrette. The main course is braised beef served with garlic fingerling potatoes and roasted asparagus in port wine sauce. Dessert is milk chocolate panna cotta with salted caramel and vanilla anglaise. A variety of red and white wines will be offered with the meal.

The cost for the dining experience is $110 per person. Tables are in two-tops and four-tops. Tickets are non-refundable. Phone 330-657-2000 for information, or visit www.cvsr.com. The train departs from the Rockside Station , 7900 Old Rockside Rd. in Independence.

The Ritz-Carlton launches a new Fresh Market culinary experience

Foodies seeking a one-of-a-kind Cleveland dining experience can reserve the Fresh Market package at the Ritz-Carlton Cleveland.

This hands-on, chef-guided exploration of the West Side Market is being offered from May to November, 2016.

The Fresh Market experience begins with an overnight luxury stay at the hotel, followed by a morning breakfast with a Ritz-Carlton chef who will review guests' food preferences and favorite menu items. Then, it is off to the market, as the guests and chef embark on a shopping tour of the West Side Market. Strolling from vendor to vendor, guests will survey seasonal flavors, sample foods that pique their interest, talk one-on-one with purveyors and discuss preparation methods with the chef. After the market tour, the guests can send their purchases back to the hotel with the chef, as they continue to explore the market neighborhood.

Once back at the hotel, the guests are invited to suit up in Ritz-Carlton aprons and help the culinary team prepare their customized Fresh Market lunch, to be enjoyed in Muse restaurant. The three-course meal will feature the items purchased during the morning's market visit, accompanied by Muse specialties and complemented by select wines. Prior to departing the hotel, guests will have the rest of their market purchases washed, wrapped and ready to take home to enjoy as well.

The Ritz-Carlton's Fresh Market package is priced from $439 and includes transportation between the hotel and the West Side Market. Phone 800-241-3333 to reserve the package, or visit www.ritzcarlton.com/cleveland. 

Plated Landscape Dinners offer a unique fine dining experience

Enjoy an evening of fine dining in the fields at the Plated Landscape Dinners, Northeast Ohio's "farm-to-table" dining experience.

This season, all five-course dinners, expertly paired with wine, will take place at Spice Acres farm in the Cuyahoga Valley National Park.

The Plated Landscape calendar begins with a hog roast on June 23 and June 24, followed by a vegetarian dinner on Aug. 4 and Aug. 5. The late summer forage on Sept. 8 and Sept. 9 will feature ingredients you may have picked yourself. The season ends with a fall harvest dinner on Oct. 13 and Oct. 14.

Chef Ben Bebenroth and staff craft from-scratch, multi-course meals for 50 guests from a pop-up field kitchen, so there are no menu substitutions. Cost for the dinner is $150 a person, or $125 for food and beverage professionals. Phone 216-432-9090 for reservations. Credit cards are required to reserve a seat at the table, with cash or check accepted the day of the event.

Spice Acres farm is at 9570 Riverview Rd. in Brecksville, OH.

Hard Rock Cafe celebrates Leap Year birthdays

Hard Rock Cafe guests born on Leap Day get more than just the privilege of being a quarter of their age this Feb. 29.

This year, leaplings who celebrate their birthday at the Hard Rock Cafes in the the United States will get a free entree from the Hard Rock's "Leaplings Eat Free"menu. The approximate 200,000 leap day babies in the U.S. only get to celebrate their real birthday once every four years, so the Hard Rock Cafe is prepared to reward them for their patience.

Selections on the "Leaplings Eat Free"menu include the Hard Rock's signature Legendary burger topped with smoked bacon, cheddar cheese and a fried onion ring, and the Veggie Leggie topped with grilled portobello mushroom, squash and roasted red pepper. Other offerings are Twisted Mac, chicken and cheese, the hickory-smoked pulled pork sandwich, honey mustard grilled chicken sandwich and grilled chicken Caesar salad.

The long-standing Cabin of Willowick gets a fresh start

A long-standing culinary institution in Willowick is getting a fresh start.

Carmen Paponetti, The Cabin of Willowick's new owner, has unveiled his plans for breathing new life into the eatery, beginning with a full redesigned menu featuring locally sourced ingredients and scratch recipes.

"This is where we return The Cabin to its roots and grow some new traditions," Paponetti said. While some changes are more subtle than others, from a new water system and streamlined back of the house to fresh linens and modern tableware, Paponetti insists, "It all matters."

The menu includes a lineup of appetizers and small plates in the bar, as well as seasonal specialties.
"We're not trying to do what's trendy, but we're also not stuck in the past," Paponetti said. "We cure and smoke our own pork belly in house, for a specific flavor profile. We can't get that from buying it from someone else."

Some of the new menu items are ancho tacos with mango salsa and a signature slow-roasted pork loin Cuban sandwich. Every section of the menu now offers vegan and vegetarian options like the roasted eggplant and falafel entrees and Burrata cheese board.  An all new dessert menu will be released later this month.

A graduate of the Cordon Bleu Program at the Pennsylvania Culinary Institute, Paponetti has spent the past decade learning the restaurant business with Chef Zack Bruell at Parallax and Kafeteria, before taking the reins at The Cabin of Willowick.

The Cabin of Willowick, established in 1931, is a member of Cleveland Independents. Visit www.thecabinofwillowick.com.

Celebrate the local food scene at Downtown Cleveland Restaurant Week

Celebrate Cleveland's thriving culinary scene at the ninth annual Downtown Cleveland Restaurant Week, Feb. 19 through Feb. 28.

The event features $15, $30 and $40 lunch and dinner specials at select restaurants throughout downtown. Over the course of the week, more than 55 restaurants will prepare tasty fixed-price menus.

A kickoff cocktail party on Feb. 18, 5 p.m. to 7 p.m. at The Arcade at the Hyatt Regency Cleveland gets the festivities started. The kickoff includes a cash bar and free menu samplings, giving you an opportunity to preview restaurant week selections.  Visit www.downtowncleveland.com to register, or to get more information about Downtown Cleveland Restaurant Week 2016.

Celebrate Mardi Gras with New Orleans feast at Salmon Dave's

Laissez les bons temps rouler.
Mardi Gras is this coming week and Salmon Dave's Pacific Grille is letting the good times roll by introducing its annual Taste of N'awlins menu, available from Fat Tuesday to Easter.
The menu includes traditional New Orleans fare like crawfish jambalaya, fried green tomatoes with blue crab etoufee and the popular gumbo ya ya.
Hellfire crawfish salad is topped with spicy fried crawfish and buttermilk parmesan dressing.
Voodoo salmon is served over crawfish risotto with andouille cream sauce, while bronzed red fish is accompanied by red beans and rice and garlic buerre blanc. Bourbon shrimp and scallops are in a chunky tomato cream sauce over dirty rice, with a side of jalapeno corn bread. Other specialties are blackened sirloin with Cajun cream sauce and cheddar shrimp and grits.
The highlight of the annual menu promotion is the Taste of N'awlins Feast for $34.95. It includes portions of Cajun sirloin, Bourbon Street shrimp and Voodoo salmon with confetti rice, fried greeen tomatoes and jalapeno cornbread. The feast is offered for $10 less on Sundays.
King cake bread pudding and pecan pie top off the meal.
The Dave Kasper Quartet plays in the bar on Fat Tuesday, Feb. 9.
Salmon Dave's Pacific Grille is at 19015 Old Lake Road in Rocky River. Phone 440-331-2739.

Progressive Field welcomes HappyDog, Ohio City Burrito, Cleveland Pickle

The Cleveland Indians announced today that Happy Dog, Ohio City Burrito and Cleveland Pickle will be serving up fan favorites at Progressive Field in 2016.

The trio will be located in the ballpark's newly renovated Infield District, which is being renovated to enhance the fan experience this season.

Happy Dog, located in the Gordon Square neighborhood, offers unique hot dogs, veggie dogs, french fries and tater tots, with an extensive list of toppings, all made in-house.

Ohio City Burrito offers its customers a burrito bar and a variety of Mexican favorites including burritos, tacos, salads and nachos. Homemade guacamole and a variety of fresh and original salsas are made daily.

Cleveland Pickle is a uniquely Cleveland sandwich experience with handcrafted sandwich creations and Cleveland names. Its downtown shop also serves creative salads, daily soups and a retail line of housemade pickles.

Following the rebuild of the Right Field District, this second phase of the project focuses on incorporating more local flavor into the ballpark.

Annual Big Chili Cook-Off benefits Lakewood Education Foundation

The eighth annual Big Chili Cook-Off to benefit Pillars of Lakewood and the Lakewood Ranger Education Foundation is Feb. 27 at Around the Corner Cafe.

Cash prizes are awarded for Judges' Choice and People's Choice categories. If you have a winning chili recipe and would like to participate, contact rkrivosh@yahoo.com.

Around the Corner is at 18515 Detroit Rd. in Lakewood. Visit www.atccafe.com for more information.

LDEI Cleveland kicks off the new year with a tour of Green City Growers

            The LDEI Cleveland Chapter began the new year with a tour of Green City Growers, a 3.25-acre hydroponic greenhouse and the largest urban greenhouse in the country.

            The host and tour guide was Jeremy Lisy, National Sales Manager for Green City Growers. Lisy noted that Green City Growers is a branch of Evergreen Cooperatives ofCleveland. Evergreen Cooperatives helps to create green jobs and economic stability in low-wealth neighborhoods.

            The state-of-the-art, industry-certified hydroponic greenhouse in Cleveland’s Central neighborhood is situated on a 10-acre site that was once urban blight. The inner-city site, with 3.25 acres under glass, now serves as a vibrant anchor for the surrounding neighborhood.

            Opened in 2012, the Green City Growers greenhouse is engineered and constructed to grow specialty greens prized by chefs, restaurants and retail clients. Rather than growing in soil, the greens float on pools of nutrient-enriched water. That enables a quicker growth cycle as well as producing tastier produce, appreciated by farm-to-table enthusiasts. During the winter, energy-efficient grow lights are used to maintain production. The carefully controlled environment in the greenhouse allows produce to be grown twelve months a year, to meet customers’ demand for the freshest product.

            The hydroponic greenhouse is industry-certified by PRIMUS/GFS, a leading name in global food safety. That means that Green City Growers meets the highest quality standards for food safety for hydroponic produce.

            Lisy said that specialty greens currently being grown in the greenhouse include Upland cress, mixed greens, butter lettuce, NuFar basil, red butter lettuce and Cleveland Crisp. The greens grow from seed to harvest in 35 to 40 days. Lisy noted that the greenhouse produces about three million heads of lettuce annually and 300,000 pounds of basil. It supplies restaurants and some grocers as far away from Cleveland as Indianapolis. Clients include Kroger, Meijer, Aldi and the Northeast Ohio Marc’s chain of stores. Green City Growers also operates a produce stand at Cleveland’s historic West Side Market.

            Green City Growers functions as a cooperative, with its business model getting noticed around the world, according to Lisy. He said that it is currently at about 90 percent of its profit potential but, as soon as it becomes completely profitable, it will be turned over to the 34 greenhouse employees. Lisy said that they have commissioned studies that show most of the employees spend the money they earn within 10 miles of their workplace, meaning the profit comes full circle and stays in the community.

            “If we can make this greenhouse business model work in Cleveland with our shorter and darker winter days, we can put this model out there to work all over the country,” Lisy concluded.

Culinary Vegetable Institute profiles "Healthy Plant-Based Living"

The healing power of plant-based living is the topic of the Jan. 30 lecture series event at the Culinary Vegetable Institute.

"Healthy Plant-Based Living" features an opening presentation by Dr. Caldwell Esselstyn, director of the Cardiovascular Prevention and Reversal program at The Cleveland Clinic Wellness Institute, collaborator in the documentary "Forks Over Knives," and the author of The Prevent and Reverse Heart Disease book. Esselstyn will discuss the results of his 20-year nutritional study on how we can end the heart disease epidemic in this country by changing what we eat.

Jane Esselstyn, RN, and her mother Ann Esselstyn co-authored the companion cookbook to Dr. Esselstyn's study, making the plant-based, whole food lifestyle accessible. Avid and inventive designers of plant-based recipes, they will be on hand to talk about the guidelines that form the foundation of wholesome living.

The evening will conclude with a five-course meal prepared by Culinary Vegetable Institute Executive Chef Jamie Simpson. The meal will feature cuisine from the Esselstyn cookbook.

Cost for the 6 p.m. lecture and dinner at the Culinary Vegetable Institute is $120 per person, plus tax. Copies of the Esselstyn books will be available for purchase. The Culinary Vegetable Institute is at 12304 Mudbrook Rd. in Milan, OH. Phone 419-499-7500 or visit www.culinaryvegetableinstitute.com to register.

LeBron James and CNBC team up for "Cleveland Hustles"

CNBC announced today that the network is teaming up with LeBron James and Maverick Carter's production company, SpringHill Entertainment, and Magical Elves for a new unscripted series set in Cleveland.

Set to debut in summer, 2016, the series will give local entrepreneurs the chance to realize their own dreams while helping to revitalize struggling neighborhoods. LeBron James and longtime friend Maverick Carter will enlist the aid of four trusted business experts and associates, who will in turn invest in and mentor fledgling entrepreneurs who need a little jumpstart. In success, these four business will provide jobs and services for neighborhoods that need investment.

CNBC is a division of NBCUniversal, one of the world's leading media and entertainment companies.

Fire Food and Drink announces a series of winter wine classes

Fire Food and Drink has announced a series of winter wine classes, starting with "Spain vs. Italy" on Jan. 21.

This heavy-weight four-round competition between two of the world's oldest wine growing region kicks off the series. In one corner with more than a 2,000-year heritage dating back to the glory days of Rome, producing more wine than any other country, is the fermentation nation of Italy. And in the other corner, with an equally long wine-making tradition and where the rain falls mainly on the plain, is the country of Spain. Those attending the 6:30 p.m. class will get to taste four wine samples from each country and then discuss what makes each one unique and the factors that contribute to their individual flavors.

"Wines We Love with the Food We Love," is the hot topic for a pre-Valentine's Day food and wine love fest on Feb. 4, 6:30 p.m. The theme is simple. A series of eight much-loved wines are paired with four of Fire's favorite dishes in small-bite portions. This promises to be a fun night of tasting, conversation and fun.

"Taste the Place" on Feb. 18, 6:30 p.m., is a class about geography and how it effects wine. Different soil types and weather patterns influence what eventually ends up in the bottle. However, that just scratches the surface. History and tradition also play a major role in wine making. This class examines how all of that comes together to make wine such a unique experience. In a world of so many homogenized products, wine remains true to its heritage. This class looks at how location makes wine individualized and celebrates its wonderful differences.

All classes are $40 per person, plus tax. Fire is at 13220 Shaker Square. Phone 216-921-3473 or visit www.firefoodanddrink.com to register.