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.