Wednesday, January 27, 2016

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.


Wednesday, January 20, 2016

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.

Monday, January 18, 2016

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.

Saturday, January 16, 2016

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.

Thursday, January 14, 2016

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.


Thursday, January 7, 2016

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.