Category Archives: Food

event preview: Veggie U Food and Wine Celebration 2014

Disclosure: In exchange for sharing information about this event, I will receive two media passes to attend. My thoughts and opinions are 100% my own.

Look who’s back… back again! The Veggie U Food and Wine Celebration is returns this year, and is ready to celebrate the tastes of the world while supporting its non-profit mission.

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Learn more about Veggie U: “Veggie U is dedicated to increasing children’s awareness of healthy food options, and teaching them how real food reaches their plate. We believe children who are exposed to growing their own food are more likely to include vegetables in their diet. Our national non-profit organization supplies Classroom Gardens and a standards based, five-week science program to elementary and special needs students.” (source: eventbrite.com event page)

This event previously took place on the grounds of The Chef’s Garden. I was lucky attend the 2011 event and was blown away — both as an attendee and local event planner. So many great chefs from around the nation serving so much good food — it was worth the drive to the far far West side!

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With Farmer Lee Jones at the 2011 event out at the farm in Milan.

For the event’s grand return, the Veggie U Food and Wine Celebration 2014 will take place on Saturday, July 19 from 7:00PM to 10:30 PM at the Tri-C Hospitality Management Center and Pura Vida spaces in the middle of downtown Cleveland’s Public Square.

Check out this line up of local chefs already confirmed for the July 19th event:

  • Matt Mytro from Flour
  • Andrew Bower from Market Garden Brewery
  • Scott Coffman from Pura Vida
  • Jeff Jarrett from AMP 150
  • Michael Lyons from The Accessible Gourmet
  • Matthew Mathlage from Light Bistro
  • Karen Small from The Flying Fig
  • Nate Barker from Hodge’s
  • Anna Harouvis from Good to Go Café/Anna in the Raw
  • Manny Nieves from Grady’s Fine Wines
  • John Selick from UH Ahuja Medical Center/Sodexo
  • Ky-Wei Wong  from the Tri-C Culinary Arts Program

Other local vendors will donate to the evening, including Certified Angus Beef, LaBella Cupcakes, Mitchell’s Ice Cream, Storm Mountain Coffee, Rockmill Brewery, Vintners Select, Wine Trends, Town Hall, and Whole Foods. Throw in live entertainment, a silent auction and a wine pull — you’ve got quite the non-profit food and wine event!

Tickets are $150 per person. To purchase tickets and learn more about the event, visit VeggieUFoodandWine2014.Eventbrite.com or call (419) 499-7500 to place an order over the phone.

Want to win tickets to the July 19th event? Veggie U is giving one Facebook fan the opportunity to attend. Click on over to this Facebook page to enter to win two tickets.

Don’t want to Facebook your entry? Email it instead: Send over your first and last name plus email address to ask@veggieu.org with the subject line “Veggie U Food & Wine Ticket Contest Entry”.  Do it today – you have to enter by July 14th.

Want to learn more about Veggie U?  Check out their Facebook page and follow @VeggieU on Twitter. Follow the hashtag #VUFoodWine2014 

Disclosure: In exchange for sharing information about the July 19th event, I will receive two media passes to attend. My thoughts and opinions are 100% my own.

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#CLEfood: Restaurant Trentina

The recent New York Times article, Cleveland, a City Repurposed, has been on my mind after giving it a quick scan this past week.  I love the writer’s suggestion of  “what’s old is new again” — and like many other Northeastern Ohioans, it seems Chef Jonathon Sawyer took hold of this way of thinking with the opening of his location, Restaurant Trentina, located in the University Circle building where Sergio’s once was located.

As we were seated promptly for our 8:30 reservation time on Saturday night, we had a few moments to look over the tasting menu for the friends and family preview:

  • Primi Assaggio: Crusto di Polenta, Carne Salata alla Trentina, Tyralean Speck, Vegetables from our Larder & Fields
  • Caviar + Ciccoli: Sumac, Cucumber and Puffed Pasta
  • Crustaceo Crudo: Vintage Ohio Apple and Citrus
  • Sable Fish al Cartoccio: Celtuce, Wild Ohio Crown Tipped Coral Mushroom, TNT Larder Yogurt and Fumet
  • Edible Candle: 24k Gold Honey, Aged Beef Suet, Crunchy Salt and Fresh Bread
  • Pasta alla Chitarra: Ohio Farm Egg
  • Pasta Cuscino: Cabbages, Onion, Spicebush and Formaggio Che Cola
  • Game Birds: Livers and Madeira
  • Beasts Roasted Over Embers
  • Primi Dolce: Strawberries, Yogurt and Pistachio
  • Dolce: Strudel alla Trentina
  • Grazia: Gold Milk Chocolate

 The Primi Assaggio course – plus a certain ginger and his matching beer.

Knowing that Trentina is inspired by Northern Italian cuisine, there’s a lot of the “old” in there — from the progression of the courses, to the ingredients used, and so on. But don’t get too attached to what you know about that style of food — Chef Sawyer, executive chef Matt Danko and their team throw your expectations out on to Ford Drive, mixing up the usual with ways with methods you never could have expected. At least I didn’t.

I’ll let Joe Crea from cleveland.com get in the fine details of this uber fine dining experience — he’s much more versed than I — but know it was unlike anything I’ve ever seen in Cleveland.  I knew Hans and I were experiencing something unique – almost magical – at times.

The most important thing I can share from my experience was the care Chef Sawyer took with my gluten intolerance. He came out to the table before the meal began, asking detailed questions to understand my level of intolerance — even offering to send me home with some farro to try (even though it has a lower level of gluten, I haven’t tried it since going GF in 2010).

Course by course, he guided us carefully through the slight alterations he made as necessary for me — my favorite being his use of pig’s ear for pasta in the pasta course. Yes, pig’s ear — sliced into almost an orzo shape, served with a farm fresh egg that was cooked in a spoon in the embers of the fire.  Chewy, exactly like an al dente noodle, I was mildly shocked at how successful the substitution was.

By the end of the meal, we left incredibly satisfied and completely blown away. As we walked back down Ford towards the Peter B. Lewis Building on Case Western’s campus, I looked at Hans and said, “I think we’ve just got treated to one of the most unique dining experiences of our lives.”

LONG STORY SHORT:  Trentina is not your everyday, run-of-the-mill dining experience.  Every single plate of the multi-course meal that arrived at our table had the care of a fine artist creating a unique piece of their specialized craft — and we were lucky to have the artist come and share his passion for his creation.  Chef Sawyer has given life again to more than just an old Cleveland building, but to a way of dining – and to an experience while eating – that we didn’t even know we wanted.  But if that means saving room for fig leaf gelato, then sign me up.

Get ready, CLE:  Restaurant Trentina opens to the public on July 8th. Stay in the know by following Restaurant Trentina on Facebook, on Twitter and on Instagram.

Disclosure:  As a part of the Trentina friends and family preview nights, I was invited to attend this tasting menu opportunity with a guest. My thoughts and opinions are my own.

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Link It Up: Must Read Posts on 6.6.2014

Has it really been since January that last shared one of these posts? My how time flies…

RUNNING FOR HOPE 5K WINNER

Congrats to Angel – you won the race entry to the Running for Hope 5K on June 28th to benefit Love Without Boundaries. You can still register online for the race at the Active.com website.

ON THE TABLE

HEY CLE BLOGGERS! Our next blogger “Sweet-up” with Edible Cleveland at Mitchell’s Homemade Ice Cream in Ohio City is taking place on Wednesday, June 18 starting at 5:30PM. Learn more at the OBA event page here.

I’m incredibly giddy about signing up for a Fresh Fork Market summer share this week. I picked up my first bag yesterday. It included a whole chicken, eggs, black beans, and all the greens you could think of (including pea shoots – what do I do with those?).

For a gluten free swap, I also took home a jar of canned peaches… which might be changing my life. The Fresh Fork Market blogespecially the recipes tab – is full of so much information on how to use each of these ingredients. I’m not really sure where to start! (Okay, maybe I’m highly interested in that black bean burger recipe…)

Speaking of Fresh Fork, I’m totally digging on this feature of Fresh Fork Market’s Chef in Residence Parker Bosley and the last few of my friend’s Beth other articles over at Cleveland Scene. Looking for a mini-road-trip destination? She shared five Ohio wineries to visit.  I really hope I can make some time to swing by Beet Jar Juice Bar and Cleveland Tea Revival this weekend as she highly advises.

19 Vegetarian Ways To Eat More Protein For Breakfast has given me plenty ideas for how to start my day… if I could only kick my eggs-in-the-AM habit. But the warmer weather is kicking in my smoothie making. Thanks humidity!

ON THE MAT

HEY CLE YOGIS! The Yoga Rocks the Park summer season is headed your way. The first session is Saturday, June 14th with Marni Task in Tremont’s Lincoln Park. Purchase your tickets here — and save June 21st for a class taught by yours truly!

A MUST READ: Yoga Selfies – An Inevitable Discussion. Carve out ten minutes and take the time to reach each and every thought.

Destiny and Desire: Finding Your Purpose by my teacher Rod Stryker is a good detailed read about one of my favorite of his teachings. (I can’t wait to take this teacher training!)

6 Social Media No-No’s for Yogis is part practical, part hilarious. And all true.

Guided savasanas are one of my new favorite things to teach. Learn How to Lead Body Scan in a Yoga Class at Teachasana.

Tiffany Cruikshank shares her thoughts on How to Fuel Your Yoga Practice over at the Kripalu blog – both before and after your practice!

…and because you can never have too much #crazydogyogi love…

TWEET OF THE WEEK

Got a link to share? Put it in the comments below… and happy Friday!

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