CLE Foodcast

This episode is a special collaboration with UH Seidman Cancer Center. Thanks to Five Star Sensation for the opportunity to highlight this important event and its mission.Five Star Sensation, a food-focused fundraiser supporting UH Seidman Cancer Center, will take place Saturday, June 28, (2025) uniting chefs and vintners from across the country to lend their talents and time to raise critical funds for cancer research and patient care. This episode features three local participants: Host Chef Vinnie Cimino of Cordelia, Douglas Katz of Edgewater Hospitality (Zhug, Amba, Kiln) and Venoy Rogers of Certified Angus Beef, who shares his story as a current Seidman Cancer Center patient. I also speak with Dr. Theodoros (Ted) Teknos, president and scientific director of UH Seidman Cancer Center, about the incredible advances attributed our region's only comprehensive cancer center. UH Seidman offers cancer patients the most advanced technology available, dedicated and skilled clinicians, and participation in hundreds of clinical trials.I find that chefs, and members of the restaurant community as a whole, are some of the most generous people. Please check out this list of Five Star Sensation participants and support them locally or on your travels.Since its inception in 1987 Five Star Sensation has raised more than $23 million for UH Seidman Cancer Center. For more information on this event, visit UHGIving.org.

This year Malley's Chocolates celebrates 90 years as Cleveland's homegrown candy company and I sat down with Mike Malley, a third-generation family member to talk about this iconic and beloved brand. Started by his grandparents, Malley's is a celebrated part of Cleveland culture. We talked about growing up in a candy-making family (so fun, right?) and review some memories about family life, the business over time, and get some sweet scoops on your favorite Malley's treats.

In early 2023, Chris and Katie Wolf opened Wolf Pack Chorus, a bold, beautiful restaurant in the Little Italy neighborhood of Cleveland. It was intentionally different from the red sauce and meatball spots along Murray Hill, with a diverse menu and an upscale ambiance. After the struggle of the pandemic, it was kind of a celebration and a sign that things were back to normal and "finer dining" was here to stay. It was a "must dine" spot on all the lists for 2023.Two years in, the story changed. Chris had to make the difficult decision to close. It's all top easy for all of us on the outside to speculate and comment, which is why I asked Chris to share the story from his perspective. He talks about some of the hard decisions and how he faced the eventual reality of a closure and the ending of a long-held dream.This episode is presented with support from Edgewater Hospitality and Kate's Fish, at the West Side Market.

This is a story of two locally-grown kids who met, fell in love, started a family, and embarked on the project of their lives. Jimmy and Kimberly McCune Gibson are building The Hive at Honey Hill, an incredibly ambitious destination spot in Geauga County.Owners of the successful Hungry Bee Catery, the two culinary pros wanted something more for their community. Inspired by their love and appreciation for Ohio and Chip and Joanna Gaines of the Magnolia brand, the couple is transforming an old theatre complex into a lifestyle center of food, goods, music and gathering space opening in late 2026.We talk about the inspiration behind their big dream project their Ohio roots, and their commitment to put their family first as well as everything we can look forward to enjoying at The Hive at Honey Hill. Thanks to Edgewater Hospitality and Kate's Fish for supporting this episode.

It's about the time of year I am ready to go all crazy on spring vegetables (a "rumspringa" of sorts) so I grabbed my friend Farmer Lee Jones from The Chef's Garden and Farmer Jones Farm to learn more about some of the lesser-known springtime veggies and to catch up on what's new at the Erie County regenerative farm he runs with his brother Bob.In the episode we talk about vegetables, soil health, food as preventative medicine, and hear about some upcoming public events and activities at the market and farm.The CLE Foodcast is supported Edgewater Hospitality and Kate's Fish.

If we look hard enough, or far back enough, we are all connected to an immigrant story. Businessman and restaurant owner Andrew Revy drew upon his Hungarian roots to name his successful Lakewood brewery and restaurant, Immigrant Son Brewery. In this episode we talk about how our upbringing and family stories inform and drive us to create and share what we love. In a few weeks ISB will have a sister restaurant called Sofia's Kitchen and Bar (named for his daughter) that will expand on the warm hospitality and good food for which he is known. We talk about award-winning beer, collaborations with other locals, Hungarian food, and the importance of a gathering place open to all.This episode is made possible with support from Edgewater Hospitality and Kate's Fish, two of my "pod partners" and businesses I respect and patronize.

Some of the best modern Chinese food in Cleveland is found in a silver retro diner car in Cleveland Heights where Liu Fang and husband Carl Setzer have found a home for Abundance Culinary. Moving here just as the pandemic started to rage in the US, Fang found comfort cooking dumplings and other foods that felt familiar to her. After finding her footing through pop-ups at Larder and relishing the abundance of local, fresh ingredients, meats, herbs, spices and other resources, she eventually built out an exciting and evolving menu so big that she needed her own place. Her pre-America story is largely unknown. From working the coal mine industry to running China's largest craft brewery, she shares her incredible journey in this episode. This episode is supported by Kate's Fish and Edgewater Hospitality.

Matt Fish approached the literal zenith of a restaurant career with his concept Melt Bar and Grilled. With 14 stores at its peak, discussions for more, featured tv segments on The Food Network, Melt became one of the "must see" attractions in Cleveland, holding court with the Rock Hall and the West Side Market. And then, over the course of a few years, fueled by changing tastes, a pandemic fallout, labor shortages, and wave after wave of economic challenges, it all ended in December 2024. In this episode, Matt painstakingly chronicles the events, and decisions he had to make to stay afloat and preserve the brand. As you will hear, Matt is starting to look forward and he's thinking about future projects, and also how he can use this experience to help others. This episode, and the CLE Foodcast, is presented with support from Edgewater Hospitality and Kate's Fish.

When we think of restaurants our minds tend to go right to the food on our plates, but they are important ecosystems that contribute so much more. Restaurant owners Karen Small and Jillian (Jill) Davis created restaurants that became our favorites—Flying Fig in Ohio City, and Toast, in the Gordon Square district. Less talked about are how these successful destinations spurred neighborhood growth around them, contributed to tourism, and put Cleveland on the culinary map. Their joint venture, Pearl Street Wine Market and Cafe closed unexpectedly earlier this year prompting introspection about the last few, very hard years. Karen still owns the very successful Juneberry Table, but prioritizes time to be with family and travel. Jill practices law and is focused on spending time with the people who matter most. The theme of this episode? Life happens. Good friends help. This episode is presented in partnership with Edgewater Hospitality and Kate's Fish.

Friends don't let friends drink bad booze. And that's the premise behind River Roots Barrel Co, an intimate tasting room and storehouse of curated spirits, including some of the best whiskey, bourbon and rye you'll find in the US. Inspired by a love for whiskey and seeing the need for a high-quality Midwest brand, the group set out on a journey to find the best spirits in the world to satisfy any whiskey enthusiast's palate. River Roots bottles and sells exceptional "orphan barrel" spirits— largely higher proof, single barrel statement products from big name, familiar producers that will surprise and delight casual drinkers and collectors alike. This episode is presented with support from Edgewater Hospitality and Kate's Fish.

As October 31 approaches the majority of us are evaluating if we have enough candy for trick or treaters and planning the perfect pumpkin carve. Those of Mexican origin, here in the US and throughout Latin countries, are gearing up for Dia de los Muertos, a celebration that honors the deceased and welcomes them back home for a few special days each year. Veronica Tomaschek remains connected to her Mexican heritage and celebrates Day of the Dead with her family and has participated in the annual Die de los Muertos event in Gordon Square, presented by Cleveland Public Theatre and Dia de Muertos Ohio, which will be held on Nov. 2 this year (in 2024). Day of the Dead celebrations include an elaborate procession, costumed and painted figures representing La Catrina, sugar skulls, colorful decorations and music. In this episode Veronica shares her traditions including creating a memorial ofrenda (altar) and the foods that are part of the celebration. This episode is presented with support from Edgewater Hospitality and Kate's Fish.

Turns out, seasoned restaurant owners still get a case of the nerves before they open a new place. That's just one of the many things I learned talking to Chef Douglas Katz and Edgewater Hospitality business partner Todd Thompson as they get ready to open Kiln, the third restaurant for the team. Kiln will slide into a highly desirable spot in the Van Aken District as a modern American bistro with European, and even global influences, adding another layer to their delicious restaurant cake that includes highly-regarded spots Zhug and Amba. In this episode we get the "nuts and bolts" of the restaurant—the environment, decor and food. But we also talk about the ideation and development process, their teamwork, and the pressure from reviews (professional and otherwise) and how it can affect mental health. Those who are restaurant biz wonks like myself will have their curiosity satiated about all that behind-the-scenes stuff we don't think about as we sit before a plate of food. And, be sure to listen to the end to hear a fantastic story about a famous rock group that dined at Amba recently. This episode is supported by Kate's Fish and thanks to Chef Douglas Katz for being a sponsor of the CLE Foodcast (and also totally worthy of an interview!)

Prohibition was a dark time for alcohol drinkers but a lack of booze fueled innovation in the beverage category. And that, friends, is where NORKA's story began. In this episode, entrepreneur Michael Considine tells a great story of how he went down an Akron history rabbit-hole to learn about the city's signature soda that was produced from 1924 through 1962. Without ever tasting the original NORKA, using knowledge gleaned from records and family members of the original producer, Michael recreated the soft drink and even improved it to appeal to today's modern palates. NORKA is currently available in four flavors and is sold as far away as Australia. We also learn how the brand has the potential to expand to other flavors and product lines. This episode is presented with support from Kate's Fish at the West Side Market and Chef Douglas Katz.

Clean up on Aisle 112! That's 112 years of the historic, beloved and hopeful West Side Market. This iconic structure, and the human ecosystem within its walls, have survived plenty of turmoil—from the Great Depression to wartime, a global pandemic and a beleaguered city bureaucracy. Rosemary Mudry became the Executive Director of the Cleveland Public Market Corporation about six months ago. Tasked with taking the West Side Market into the future with a newly created nonprofit management structure, she and her small team are calmly and carefully making changes that improve the shopping experience, fortifying the 100+ year-old infrastructure, and addressing the concerns and needs of around 70 independent vendors. In this episode we get an idea of the short- and long-term priorities for the market, how the new nonprofit structure supports growth and change, and what the upcoming holiday season might look like for regular customers and visiting tourists. This episode was made possible with support from Ohio City Inc. and the Ohio City Street Festival.

It's hard not to sit across from Flora Grk (pronounced "Gerk") and be uplifted and inspired...not to mention, you might wonder if you've ever worked as hard as she has. Flora opened Tita Flora's, last year in Independence, Ohio, a place that is definitely NOT a hotbed of mixed cultural cuisines. She's serving up filipino staples in this small, homey spot that will have some similarities to other Asian foods you might have had. Listen to this episode to find out about the ingredients and flavor profiles that are hallmarks of Filipino food, how Tita Flora's came to be (and almost didn't happen), and how Flora's tenacity drove her to fulfill a dream. Thank you, listeners and supporters for three years and 100 episodes, and building a lovely community of people who cherish local food, and the people who grow, cook and share it., and thanks to Bill Conners, my sound engineer through it all.

The American dream looks a lot like this. A young man from Ghana arrives to the US to attend Hiram College. Misses home. Duplicates a family recipe that goes back six generations. Becomes an entrepreneur with a product in Ohio grocery stores. Nana Kwamena Takyi-Micah is that guy and Ghana Supreme Sauce is something we can all grab from the international foods aisle at the grocery store. His company is Micah Specialty Foods. I know you will enjoy this unlikely story and along the way you will be learn a little about the African continent and the food differences therein. If you are an entrepreneur, you'll be inspired by Nana Kwamena's determination. All of us who appreciate the flavors of cultures different than our own will be reminded that the world is big and there is much to learn and discover. This episode was made possible by All Cleveland Coffee, locally roasted whole bean coffee that gives back to the Greater Cleveland Food Bank with every bag.

Rocco DiSpirto has been on the food scene for more than 20 years...in fact, you will usually see his name preceded by "Celebrity Chef" and I guess that's true. But I enjoyed a fun and meaningful conversation with Rocco, an easygoing, friendly approachable guy (but I was still nervous!) who just published his 15th cookbook, Everyday Delicious. We talked about food, life, how the business has changed, and how his recipes and books have evolved with him and his interests before he stepped into a spotlight at a special dinner for Cooper's Hawk Wine Club Members (I was invited as a guest). Also appearing at the dinner is Chef Matt McMillin, Chief Culinary Officer and head of food and beverage for Cooper's Hawk and he might have my dream job! In addition to planning menus and developing the direction of the growing restaurant's culinary offerings he can be found leading wine club members on trips to places like Tuscany and Croatia, and making appearances at dinners around the country like this one here in Cleveland. Food brings people together and that's the reason for this double "BOGO" episode that was made possible by Cooper's Hawk Winery and Restaurants! Thank you, Cooper's Hawk Winery and Restaurants for the opportunity.

I wanted to call this episode Ice Ice Baby, but I was concerned that many of my listeners would not get the reference. If you DO get the reference you are truly among my people, This episode is presented in partnership with the Ashtabula County Visitors Bureau and it is all about Ohio's Grand River Valley, a premier wine-making region. We're talking ice wine, a variety of wine that allows for creativity and that appeals to all types of wine drinkers. Ice wine is the focal point of the Grand River Valley Ice Wine Festival which is happening all through March. Seven locations on the "ice wine trail" offer pairings and difference experiences for the ice-wine-curious. In this episode I speak to two winemakers and you'll learn how ice wine is grown, harvested and produced, and you will get a taste of what awaits you in the nearby Grand River Valley. (For more Ashtabula information, try episode 88). Thanks to Chef Douglas Katz for being a supporter of the CLE Foodcast and to the Ashtabula County Visitors Bureau for the collaboration.

Put down your Timbits, and head to one of Banter's two locations for a pile of poutine! Banter recently reopened in Gordon Square and the combination bottle shop, sausage haus and poutinerie is the place to be for hearty fare inspired by the Quebecois (sometimes called the less dignified-sounding "Quebeckers." Plenty of research went into Banter, which also has a second take out shop at the Van Aken District. Owner Matt Stipe wants you to think about the poutine, which takes some liberties from the traditional brown gravy and curds variety, but he also takes great pride in being a wine and beer shop, with curated selections he chose himself. Trust me on this, the fries alone are worth the visit. But, considering that you can top them in a myriad of ways, with squeaky Ohio-made cheese curds, well you've got something close to paradise, friends. This episode is presented with support from Chef Douglas Katz. Partners include the Cleveland International Film Festival, April 3-13, 2024, and the Ashtabula County Visitors Bureau.

After roughly 10 years associated with Saucisson, the artisan butcher shop she built with former partner Penny Tagliarina, Melissa Khoury knew the time had come to walk away. Earning and plenty of local and national notoriety, including coverage in Food and Wine and Oprah's magazine, and the chance to "Beat Bobby Flay," the little Slavic Village butcher shop that could DID IT ALL. Penny left to pursue a career in hospitality in Arizona and Mel continued to run the shop, hoping for a Slavic Village revitalization that still hasn't arrived. After facing, and surviving, other life-changing things like a pandemic, a health scare, and turning 40, Melissa decided to close Saucisson at the end of 2023. I am truly honored to have heard her story and to bring it to you. This episode is presented with support from Chef Douglas Katz and the Ashtabula County Visitors Bureau.

Kevin Kane is the general manager of Marble Room Steaks and Raw Bar in downtown Cleveland—no small role given that the 30,000-sq.-ft. restaurant is housed in a restored historic landmark and offers some of the most elevated food and service in the region. The opulent restaurant is a place for grand celebrations, high-powered business dinners and celebrity sightings as much as it is a place for intimate dinners for two and almost nightly marriage proposals. A restaurant of this caliber comes with big expectations and a high price tag to match, though it also comes with a promise...to be one of the best experiences of your life. That's where Kevin and his management and culinary team come in. Having had the opportunity to dine here several times, I was always curious about the vision behind the experience, especially the approach to exceptional service. Kevin gives some insight into how everything comes together at the Marble Room, including the origins of his own approach to hospitality, and just how many people have to work together in concert to deliver on the promise of a memorable meal.

Let's get something straight. For the purposes of this conversation, it's "Chutni" not "chutney," ya'll! Entrepreneur Sahithya Wintrich developed her unique line of products during the pandemic. She wondered if she could bring some of the umami-packed flavors of her home country to the mainstream. The result is Chutni Punch, a trio of condiments designed to "punch up" dishes with flavors and ingredients common to Southern India cuisine. Beloved by local chefs and avid cooks, these sprinkle-on condiments have flavors of chickpeas, peanut, sesame, curry leaves, and chili peppers, all in subtly different combinations that add complexity and interest to things like eggs, avocado toast, popcorn and even some pizza or pierogi! As Sahithya explains, most Indian food we think of is different than Southern Indian cuisine. These are a great way to experiment with newer flavors on the full spectrum of Indian food. We talk about how her previous tech-oriented career helped to guide the research and development of Chutni Punch, the three flavor combinations (and I taste them!), and the holistic vision for her emerging brand. Available at many local stores or check out her new gift packaging at Chutnipunch.com. This podcast is made possible with support from Chef Douglas Katz, The Van Aken District, and Cookin Genie.

Regardless of what you celebrate—Christmas, Hanukkah or the Winter Solstice—your plans probably include gift-giving. The CLE Foodcast Holiday Gift Episode aims to help you with that daunting task with an hour or so of suggestions for all types of gifts. I invited my friend and small biz advisor Pat Bennett to join me and we share some of our favorite local businesses, products and entrepreneurs. We recorded this episode from the Van Aken District where a collection of small, unique locally-owned businesses are thriving. Don't miss Van Aken District's Small Business Saturday activities on Nov. 25, but as you know at the CLE Foodcast we believe in shopping small, and local, all year! In this episode we share many gift ideas for you, and a number of them can be found at the Van Aken District on the "East Side." This episode was also created in partnership with Cookin' Genie, a woman-owned personal chef company that is accessible to all of us...not just the rich and famous! Special thanks to Chef Doug Katz for being a supporter of the CLE Foodcast.

You may have heard about endangered species of the animal kingdom but did you know there are also wild, native foods that are also worthy of our protection? With the keen eye and palate of of a culinary historian and the spirit of an intrepid adventurer, Sarah recounts her five-year research project and shares her learnings with us in Endangered Eating, America's Vanishing Foods. The changing landscape of farming and agriculture, the effects of climate change and an insatiable global demand for special foods are all reasons why some foods are at risk of dying out. Sugarcane, dates, wild rice, Navajo sheep, and some heritage apple varieties are just a few foods that have fallen on hard times. The news isn't all bad, as Sarah found out on her cross-country journey, because there are people who are working to protect and revitalize these foods through study and careful management. This episode is made possible with support from Chef Douglas Katz, and in partnership from The Van Aken District and Cookin' Genie.

Euclid-born Kenny Gilbert was cooking Thanksgiving dinner for his family at 11 years old. Influenced by his mom and dad, Kenny learned an early appreciation for both southern food and midwest BBQ. Fast forward 40 years, and Chef Kenny Gilbert is on a book tour for his new cookbook, Southern Cooking, Global Flavors where he melds southern favorites with all kinds of world influences from places he has lived and worked. We talk about the meaning of "fusion" cuisine which, for Kenny, goes deeper than what is on the plate. It's about the blending of cultures in marriages and families and how we all make things better when we unite and work together. We also talk about his successful Jacksonville restaurant, Silkies Fried Chicken and Champagne Bar, and why we might see them in other cities soon. In this episode you will hear how Chef Kenny's early years shaped his amazing culinary career and how he got to cook some special meals for "O-Dub." This episode is presented with support from Chef Douglas Katz and The Van Aken District.

When you think of “homesteading” what image comes up in your mind? The Amish? Pioneers? Maybe some mountain man types? Alan Block and Chris Zielski are nothing like that. Well, they don't have a furnace…but they do have an incredible amount of knowledge of science and agriculture behind the pursuit of simple, authentic living at their Flannel Dog Farm in Ashtabula County. Alan is a self-taught bread baker, beekeeper and farmer, and Chris is an accomplished metal artist with clients around the world. They live off their land as much as possible and what they don't grow, raise, or make, they obtain from other local sources. I spent a night in a remote (ish) tiny house on their property, sat around a fire, read by lantern light, and awoke to an all-local breakfast before interviewing the couple. I felt rejuvenated, comfortable, easy—things that can be hard to find in my daily life. In this episode I talk to the couple about how they made their move from Cleveland to Ashtabula County to build their dream life of self-sufficiency, how they contribute to the local ecosystem of makers, and what kind of environment they want to create for guests of Flannel Dog Farm.  Thanks to Chef Douglas Katz for sponsoring this podcast.

What does fall in Ohio look like to you? To me, autumn along the north shore means sweatshirt days, juicy purple grapes, picturesque apple orchards, and cozy fires with a glass of seasonal beer. Fall is prime time in Ashtabula County! "Instagramable" in every way, there are covered bridges, windswept beaches, farm markets, and plenty of local food and drink options. I spent 36 hours discovering this diversely beautiful county, hearing harbortown lore, drinking and eating delicious food, and driving miles of open road to find covered bridges and concord grape juice...and so many pumpkins! This episode was made in partnership with the Ashtabula County Convention and Visitors Bureau who invited me to share my Ashtabula County experience with you. In this episode, you meet four people who know a lot about the area. Margaret Price, with the Ashtabula CVB, Gallo (one name only!) from Harbor Gardens, Ryan Sposito from Cloven Hoof Brewing, and Cole Emde of Nights and Weekends, a Neapolitan pizza spot. A special thanks to Harbor Haven, a terrific, modern townhouse on Bridge Street, in the picturesque harbor area. Find it in the link or on Airbnb. Start planning your trip now at VisitAshtabulaCounty.com.

Rosie Galaz is a long way from her birthplace of Chile, but she's keeps her distant family close in photos on the walls of her restaurant Pachamama Kitchen and Garden. Rosie and partner Chef Will Norris present tapas, wines and cocktails that reflect a mix of culinary influences infused with fresh, clean produce of the season, much of it grown on their own three farm sites. Pachamama (Andean for "Earth Mother") is the embodiment of Rosie herself—warm, welcoming, and fixed on growth and renewal. The restaurant feels intimate and special, without any element of fuss or pretension, and is perfect for intimate conversations or a vibrant group gathering. The design includes natural elements and thoughtful accents that nod to her heritage. In this conversation you'll hear how the birth of Pachamama connected Rosie to her South American agricultural roots, her journey from Chile to Cleveland by way of many other cities during her culinary career, and the example and legacy she wants to be for other young women, and for her own son.

Tzedakah is the Jewish word for charity and justice, a cornerstone of the work at the Cleveland Kosher Food Pantry. Behind this South Euclid-based nonprofit is a family origin story resulting in three generations of helping others. Sarah Yaffe Alevsky recently succeeded her mother-in-law, who had taken over the Kosher Food Pantry from her own parents, Rabbi Zalman Kazen and Shula Kazen, who started the organization in the 70s. Sarah heard the call and, with her husband, moved the family from New York to Cleveland to assume leadership of the food pantry which serves around 6,000 people each month. Their work is not limited to the Jewish community. We talk about her family tradition of serving others, the upcoming Jewish holidays, and the evolution of the pantry as the need in the community continues to grow. This episode is presented with support from Chef Douglas Katz and the Ashtabula County Convention and Visitors Bureau.

Hank Kornblut could have had the life of an academic, teaching English literature to students, and maybe writing a"great American novel." How lucky we are that the setting for his life's story became the family business, running the second generation of Mister Brisket, a no-frills butcher shop in Cleveland Heights that will celebrate 50 years in 2024. I ask Hank about the store's iconic name, what they offer that's different than grocery stores, and why everyone is crazy about brisket. He also shares how, over the years, he's pivoted the shop into new directions including being a purveyor of meats for professional BBQ competitions all across the United States. This episode is presented in partnership with Chef Douglas Katz and the Katz group of restaurants and the Ashtabula County Visitors Bureau. Stay tuned for an episode all about fall fun in Ashtabula County!

Chris Bush of Hiveworks Honey Company fell into beekeeping when a neighbor left town and passed along a few of his beehives. Now, he has collections of hives all over Northeast Ohio and runs Hiveworks Honey Company, which produces honey for sale with a mission to employ differently-abled people. As the world's climate conditions change, there is a lot of talk about the importance of keeping pollinators safe. Even the United Nations has studied their role in global food production. In our conversation we stay closer to home, talking about how some local honey tastes a little minty (it really does!) thanks to the many Linden trees spread across the area. I got to spend time with Chris at his hive site in Riverside Cemetery which was oddly appropriate in a circle-of-life kinda way. And bees, well in their lives they essentially do three things...spread pollen, make honey and serve the queen. This episode is presented by Chef Douglas Katz and the Katz group of restaurants and the Ashtabula County Visitors Bureau.

Join me for a conversation with Chef Rocco Whalen just two days before the biggest and boldest project of his life would take flight. In this minimally-edited episode, you will find yourself injected into the manic mind of a chef and entrepreneur days away from the realization of a dream. In June, 2023, Chef Rocco Whalen presided over his final dinner service at Fahrenheit Tremont. It was a special place that anchored a growing neighborhood for 21 years, giving a young Cleveland kid the canvas to develop into one of Cleveland's most recognized and regarded culinary pros in the midwest. One month later Rocco, with wife and partner Alexis Dankovich, and a close team of culinary and hospitality pros, opened a new downtown Fahrenheit at 55 Public Square, activating a space that sat vacant for years and turning it into the new see-and-be-seen spot that food writer and critic Doug Trattner called " the new culinary epicenter of downtown Cleveland." Enjoy a sneak peek of what the new Fahrenheit has to offer mixed with musings from a local guy who just wants to do right by the city he loves. This episode is presented with support from Chef Douglas Katz and the Katz Group of Restaurants and The Mohicans Luxury Treehouse Resort and Wedding Venue.

There are many reasons people eliminate alcohol from their diet and lifestyle and the "sober-curious" movement seems to be growing. Those who choose not to drink when socializing are often met with uninspired "mocktails" or simply resort to the old standby, club soda with lime. Molly Cheraso, a former risk management pro turned "dry bar" owner, has just opened Verbena Free Spirited in Hingetown. It's an all day café too, but at 3 pm the bar opens with some of the most creative, inspired N/A drinks you've ever seen. And, she's done the research on the best N/A spirits, mixers, wines and beers so you can purchase to make your own drinks at home. Get the scoop on how Molly was motivated her to make some changes in her own life and what led to her opening Cleveland's first non-alcoholic bar. This episode is made possible with support from Chef Douglas Katz, and The Mohicans.

This was the first time I sat down with both brothers, Bob and Lee Jones, the second generation operators behind Farmer Jones Farm and The Chef's Garden in Huron, Ohio. Farmer Lee is the more familiar, red bow-tied public face of the business, collaborating with chefs and TV personalities across the country to spread the word. Bob Jr. is the the boots-on-the-ground innovator, bringing the revolutionary ideas of their father to life. We talked around a picnic table within view of their bustling farmers market, abundant with the harbingers of spring like rhubarb, strawberries, and asparagus. With the pandemic fallout and a catastrophic barn fire in their rear view, the brothers are back to their usual modus operandi growing some of the most nutrient-dense vegetables in existence using regenerative agriculture practices. Both men evangelize the importance of a plant-forward plate. Sure, it's good for business. But it is also the key to a healthy planet and people. Outside of taking care of their restaurant clients, and the needs of the general public, the Jones brothers are quietly innovating, growing collaborations with chefs and the medical community, and bringing back events and activities for people to fully appreciate the culinary potential of what they grow. This episode is presented by Chef Douglas Katz, and the Katz Group of Restaurants, and The Mohicans Luxury Treehouse Resort.

CSA programs serve a really important purpose (many, actually) but they can be out of reach for many people in our community. Enter City Fresh, a CSA Farm Box Program designed by the people, for all people, because everyone deserves access to nutritious, fresh foods. This conversation with City Fresh Executive Director Anna Kiss Mauser-Martinez (who has a fantastic story about her name) and Farmer Liaison Sam Paskert sheds light on the ethos of City Fresh, which has 15 locations around Northeast Ohio and a mission that is inclusive in every way. We talk about why the City Fresh model is different and cover big topics like climate resiliency, social justice and food injustice. We also talk about how I can't embrace kohlrabi or wrap my arms around the idea of eating Patty Pan squash. You will also hear what goes into running a CSA from Anna Kiss, and how Sam feels about picking the items in your shares. This episode is presented with support from Chef Douglas Katz and The Mohicans, and was developed in partnership with City Fresh, one of my summertime pod partners.

Cleveland's West Side Market opened to great fanfare in 1912 and is still an important shopping destination for locals and tourists. Passion for the market remains strong among northeast Ohio residents and a new city administration that seems to understand the significance of the place. It's on the National Register of Historic Places and one of the top tourist stops in the city. More than a century old, the West Side Market has held up remarkably well but at this critical moment it must adapt and renovate to protect its relevance and secure its future. My guests include Crystal Montgomery, a historic preservation specialist for the City of Cleveland and authors Laura Taxel and Marilou Suszko, who wrote Cleveland's West Side Market: 100 Years and Still Cooking, released on the occasion of the market's 100th anniversary. This episode was recorded live at the Cleveland History Center as part of the In the Market Speaker Series, a program of community conversations made possible by community partners and the PNC Foundation. The topic of this program was the history and architecture of the West Side Market and we cover the physical structure of the building itself, the history of the neighborhood, market vendors over time, and some of the civic and cultural dynamics that were behind the creation of the iconic public marketplace that stands today. This episode is presented by Chef Douglas Katz and the Katz group of restaurants and City Fresh.

Imagine this. You're sitting at home and you get kinda thirsty. To quench your thirst, to satisfy this basic human need, you have to walk two miles each way to get yourself some water. This is a real experience for people in remote, underdeveloped regions of the world. Erin Huber, founder of Drink Local Drink Tap knows these circumstances all too well. For 13 years her Cleveland-based nonprofit organization has been working to improve water equity, advocate for better water resources and educate the next generation of water users because clean water is a basic human right. In this episode we hear what life is like in parts of Uganda, where DLDT works to develop systems to bring water, sanitation and hygiene to communities and also what her organization is doing right here in Northeast Ohio. Water problems used to be something that happened somewhere else, but climate change, overdevelopment and population growth have made water access a first world problem that will only get more acute if we don't take our water seriously. This episode is made possible by Chef Douglas Katz with support from Tomato Monster Heirlooms.

There are only about five makers of soy sauce in the United States and one of them is in Cincinnati, Ohio, where it is brewed using a natural fermentation process alongside all those great Ohio-made beers. Sam Pellerito started CinSoy, makers of small batch soy sauce, tamari, tofu and other tasty things using Ohio-grown soybeans. He says Ohio soybeans are some of the very best in the world and we grow a lot of them. In fact, it is the state's largest crop. Working in another industry, Sam was able to travel the world and taste great foods, growing an appreciation for the importance of quality, local ingredients. After lots of experimentation, CinSoy was born in 2020. Now, they make other products like spicy chili crisp and use some of the byproducts of soy sauce-making to create a soy sauce salt that is a fantastic addition to any pantry. CinSoy also has a give-back model, partnering with One Feeds Two, to provide nutritious school meals to kids in poverty. For every item purchased, the company provides one meal to a child. Thanks to Chef Douglas Katz for the support. This episode is also sponsored by Tomato Monster Heirlooms.

Laura Gabbert found purpose during the Covid 19 pandemic creating her documentary Food and Country. In collaboration with renowned food writer and critic Ruth Reichl, Gabbert created a film that depicts the early days of the pandemic as told through people on the front lines of local food. From farmers and ranchers in rural America, to fine dining restaurateurs in urban settings, to small minority-owned businesses that are the epicenters of their communities, everyone had to forge a new path to survive. Gabbert even spent time in Ohio with Lee and Bob Jones of The Chef's Garden in Milan, Ohio (about an hour west of Cleveland). The film shares many emotional, personal stories and interviews delivered via Zoom, and beautiful, inspiring visuals from across America that depict the resilience, ingenuity and hope of food producers. While the pandemic is in the rear view mirror for most of us, it will take you back to that time and remind you just how far we've come since. Laura was in town for the Cleveland International Film Festival and her film is now available to watch as part of the CIFF47 Streams program. For details, visit clevelandfilm.org. This episode is presented with support from Chef Douglas Katz and Tomato Monster Heirlooms.

Inspired by the humble Friday fish fry of the Lenten season, I started thinking about the fish on my plate our Great Lake, and the future of seafood. With costs of everything going up, we're making tough choices to feed ourselves and our families. Some local chefs have participated in the Monterey Bay Aquarium Seafood Watch Blue Ribbon Task Force, and I wanted to know more. Executive Chef Matthew Beaudin is a chef and advocate working at the renowned aquarium who merges culinary passion with innovation and creativity to preserve our bountiful seafood choices for future generations. In this episode we talk about the Seafood Watch program and rating system, why chefs can be leaders in the sustainability movement, and how we can make intentional choices that are better for our oceans. Your haddock, cod and other white fish is probably doing just fine but it is still the right time to expand our own palates to other species of fish that are plentiful and take a break on those that are struggling to repopulate or keep up with global demand. This podcast is supported by Chef Douglas Katz and the Katz group of restaurants and Tomato Monster Heirlooms.

This is a different episode than I usually make. But, given that we will soon have an influx of visitors for the Cleveland International Film Festival and many other fantastic things happening here in the coming months, I decided to make an episode that highlights some of my favorite things...and those of some other Clevelanders in the hospitality biz. I was inspired to create this episode after creating my own "staycation" with the help of the Kimpton Schofield Hotel. I spent a dreamy 24 hours in downtown and saw the city in a new light. In this episode we meet some of the Kimpton team and hear about the hotel, restaurant and what they like to do when they're not taking care of guests. You'll hear from Illinois native Lindsay Smith, owner of Flight, a great little corner wine bar in Gordon Square, and Chef Doug Katz who grew up here and liked it SO much...he stayed. (Lucky for us!) So whether you are a local who doesn't get out as much as you might like, a visitor here for the first or fifth time, or someone thinking about making Cleveland your home, there is something for you here. Share with someone who might like this episode...it's the neighborly thing to do!

JB Douglas describes foraging as one of the most accessible and natural things we can do...but it is also fraught with overtones of land access, politics an racial and environmental justice. Not to mention, you have to know what you're doing! JB is the VP of Culinary and Community for Foraged, this very cool online marketplace for foraged, wild and unusual foods. An avid forager himself, JB proudly identifies as a "queer forager and food maker," and and he's a current student in the sustainable food systems program at the Culinary Institute of America. He's masterful at creating recipes with wild foods and he loves sharing ways we can all introduce the practice into our lives. We talk about products on Foraged.com and the history of foraging, and he also helps us understand the importance of how wild foods, and access to nature in general can help communities be healthier in a myriad of ways. Check out the website, it's fascinating! *Food access for everyone is important to me, and if you would like to learn more about the Greater Cleveland Food Bank during the Harvest for Hunger campaign, please visit greaterclevelandfoodbank.org. This episode is made possible from Chef Douglas Katz and the Katz group of restaurants. I'm grateful for a partnership with the Cleveland International Film Festival to promote food-related films and other important work at this year's festival, March 22-April 1.

Bette Lou Higgins doesn't get downtown as much as she used to. But I forgive her, because she's a treasure trove of knowledge about the past...especially the iconic, unique and sometimes very odd restaurants that existed years ago, She explores dozens of them in her book Lost Restaurants of Downtown Cleveland (available at many local book stores and Amazon) and the interesting thing is, she ONLY covered Public Square to Playhouse Square. In the early 1900's there were more than 2000 cafes and restaurants in the city limits. Some were little dinettes or holes-in-the-wall, and others were opulent and extravagantly themed. I enjoyed taking a trip into Cleveland's past and I think you will too. If you want to know more, grab the book. And, she just shared that she'll be working on another edition as well. We hear Bette Lou's own memories of places like the original "Chef Boyardee" restaurant, wee hear about a place with live monkeys and a bear, and a "beef dungeon." I am also surprised that I have been to three of the locations in her book. I guess I am almost a native Cleveland now!

Looking in from the outside, it seems that chefs and food professionals have an uphill battle when it comes to relationships. Late nights, erratic schedules and stress don't make for the best foundation for marriage and family. But sometimes, with lots of perseverance, understanding and effort, things just work. I sat down with Chef Lloyd Foust, who just joined the team of Salt, to open Poppy in Larchmere, and his wife Rachel Ventura, the proud creator/owner of FrankieLynn Hot Dogs, to hear how they make it work. The couple met while working together at The Black Pig and now they're married with two sons. Over a couple of glasses of wine at Old Brooklyn haunt, Opal on Pearl, we find out what makes their marriage work. The truth is, all you need to do is sit with them for 15 minutes, and you know the answer. I hope you enjoy this "Valentine's Day Episode" as much I did when I made it. Thank you Chef Douglas Katz and Real Food Remedy for partnering on this episode.

Carlos Ramos was a tea fan long before he purchased The Tea Lab a few years ago. He's become somewhat of a self-taught expert on the beverage, its origins and how to select teas that appeal to individual tastes and needs. So many of us here in Ohio start the day with coffee, but globally tea reigns...second only to water. There is an incredible amount of variety in tea, which is essentially a beverage made by pouring hot water (often of a specific temperature) over the leaves of a particular type of leaf. But the ceremony and ritual around it varies depending on where you enjoy it. We talk to Carlos about what he carries in The Tea Lab and how teas can be enjoyed in different ways, for different reasons. We hear about the five types of teas, blending for various tastes or health impacts, and how to brew a good cup of tea. This episode is presented with support from Chef Douglas Katz and Ohio Wines.

Karis Tzeng is a VP of Planning at Midtown Cleveland where she works on many projects for the district including the stewardship of AsiaTown. If you think of AsiaTown as a place to "get take out" you are missing so much...from an array of Pan-Asian foods spanning multiple cuisines and cultures, to art and history, and distinct traditions that arrived with each wave of immigration. We talk about the Lunar New Year, which is celebrated for roughly two weeks. It's the Year of the Rabbit, signifying fertility, luck and creativity. If you went down to Asia Plaza for the start of the festival you saw lots of little kids in rabbit ears, ladies dressed in beautiful red clothing, and maybe you saw the Kwan Family do their Lion Dances. Most Asian cultures celebrate the Lunar New Year, but with differing customs and foods. Fortunately, Cleveland's AsiaTown reflects that diversity, which is part of its uniqueness. Aldous Lau is the owner of Ball Ball Waffle, a Hong Kong Street Food that you will want to try. He shares a bit of his story and then makes me my first waffle! This episode is presented by Real Food Remedy (formerly Perfectly Imperfect Produce) and The Katz Group of Restaurants,

Boom's Pizza's slogan is "Born of Hard Times." Truer words were never spoken when it comes to the 18 months or so following March 2020. While most of us moved on as fast as we could rip off our masks, the restaurant industry and its people suffered a collective PTSD that, for some, remains today. Episode 9 featured a version of Ben Bebenroth that was exhausted, disillusioned and unsure of the future. Fast forward to now, and Ben is collaborating with pal and fellow chef Jonathan Bennett (of Moxie and Red fame) to build a food enterrprise that feels good and tastes (damn) good. In this episode, you hear why their collaboration works as they tell the story of Boom's Pizza, a neighborhood pizza shop named for Ben's grandpa. In it you will also hear their commitment to build the life they owe themselves and their families as well as a business that can scale reasonably and be a great place to work. This episode is presented by the Katz Group of Restaurants and Real Food Remedy.

For the first episode of 2023 I sit down with Dillon Stewart, editor of Cleveland Magazine, to look ahead at a rapidly changing food and drink scene. Food news is coming fast and furious—with no shortage of new spots from fine dining, to kosher BBQ, an Asian food hall and sophisticated cocktail bars. If you aren't following and subscribing to Cleveland Magazine you're missing out on lots of food, entertainment, sports and politics news that you need to know! We recorded this episode at Wolf Pack Chorus, a new venture in an former Little Italy hot spot. And, we talked to Chef Chris Wolf and his wife Katie who are making a calculated decision to stray from Italian cuisine and bring a more global menu to WPC as well as live music, themed events and other features to set them apart from the pack. This episode is supported by Chef Douglas Katz and the Katz Group of Restaurants and Real Food Remedy.

If you don't look for it, you might miss the sprawling complex called The Fieldhouse, positioned behind the old Phantasy Nightclub building in Lakewood. If you are not in the LQBTQ+ community, chances are you don't even know about it. I had the chance to speak with two women who each have distinct roles in the success of this evolving queer gathering space. Chelsea Huizing (known also as Ox, for her physical stamina and can-do attitude that's housed in a very petite frame), leads the food and beverage operations and Margaret Harper Jenkins manages media relations and oversees arts and culture projects. Both women found their way to Studio West 117 after years of professional challenges—primarily an inability to feel accepted for who they are and how they wanted to present to the world. The gathering place has created restaurants, meeting places, classrooms and sports programs for people who don't feel welcome in traditional settings but who embrace each other's expressions of diversity and uniqueness. Future phases include an expansion of personal services, retail, and even a hotel. For now, the anchors of Studio West 117 are three food concepts, including Trellis, Lakewood's only rooftop patio bar, and a flexible space that can be used for all kinds of social programming and outreach.

Ahhh, uploading this one felt really good. Pat Bennett joins me to co-host this gargantuan episode which is actually quite fun and, dare I say, helpful. We are hosted by Destiny Burns at CLE Urban Winery, and she also makes an appearance to talk about her business and the fantastic community of local merchants on Lee Road in Cleveland Heights. This one's for all of you who have yet to write a single Christmas card or venture out into the abyss of retail. One thing IS going for us though...the entire month has felt like late March and I am not complaining...that is until I start getting excited about the holidays and long for, maybe, three days of a dreamy snowfall. As for the "anxiety-inducing part" that's all on me. The end of the year was busier than I imagined, in very good ways, and putting out a project that means so much to me can be, um, stressful. You all keep me going and I thank you for your support all year. We cover a lot of ground here but the most important thing is that we are shouting out our local growers, makers and merchants—as many as we can—in a manner that, I truly hope, is enjoyable to you as you do errands, walk your dog, or cook your Sunday sauce. Extra special supporters of this episode are: Ohio Wines, Farmer Jones Farm/The Chef's Garden, Gingham Market and Chef Douglas Katz.

Farmer Jimmy Myers and his wife Casondra run Front 9 Farm in Lodi. I see Jimmy often at the Countryside Farmers Market where his stand is a frequent stop for me. I interviewed Jimmy at the market's annual Squash Showcase...a day when vendors bring lots of varieties for shoppers to purchase. They grow 40 herbaceous vegetables, 30 different types of herbs and 25 fruiting crops and they raise broiler chickens, egg-laying chickens, and turkeys. We tend to think about the "main" squashes at this time of year...pumpkin and butternut and, perhaps, acorn. But there really are so many types of squash and we dive into a few of them in this episode. Squash also has an interesting history and it was critical to indigenous populations here in the Americas for eating and other uses. I'll be sharing some images of squashes on the CLE Foodcast Instagram! Follow me there for more details and pics of my food adventures and, hopefully, some useful information for all you local food enthusiasts!