drink local craft beer!  save landfill space!  let us reward you!

terra verde soap & candle co wants your great lakes brewing company beer bottles.  for every glbc 6 pack you donate to terra in the month of november, your name will be entered into a drawing for a terra verde gift package!

we upcycle these bottles into 100% soy wax, scented candles, so we are looking for rinsed bottles w/ the glbc labels intact.

logistics for pick ups/drop offs will be handled case by case- please email me if you have donations and we’ll work whatever is easiest for you, within reason of our own time/location restraints.

thank you!  cheers to recycling!

melly

so…this could be yours.  and, um,that stuff all smells really good.

The familiar smell of pizza greets you as you walk through the double doors, and the bartender smiles while pulling down on the tap handle in front of a full bar audience.  The brick walls look as though they’ve been holding up this building for quite a while.  The host seats you in the renovated Beer Garden, where a canvas roof and straw bale walls keep in the heat emanating from the floor and fireplace.

[The Brew Pub - photo by “The Breeze”]

The Great Lakes Brewing Company (GLBC) pub is located on Market Avenue, across from the West Side Market in Ohio City, within two historic buildings—one of which was a tavern said to be popular during the prohibition.  Legend claims that a few bullet holes were left there by Eliot Ness.  

Since that time, the brewery has grown to be one of the most popular beer manufacturers in the United States.  For sales alone, the GLBC was ranked 36th in the nation of all the commercial beer manufacturers in 2007.  Their production has grown 20 to 30% per year for the last 4 years, and they expect that trend to continue through 2009.  The GLBC’s Christmas Ale, brewed with honey and spiced with fresh ginger and cinnamon, has won three Gold Medals from the World Beer Championships (2005, 2006, and 2007).  

Beyond their high sales and award-winning lagers, however, something else makes the GLBC stand out from its peers.

The Forest Brewery
Patrick Conway, co-owner of the GLBC with his brother Dan Conway, has been interested in making their operations completely sustainable since the brewery’s inception about 20 years ago.  In fact, the staff at the GLBC takes sustainability so seriously that the entire business has begun to function like a natural ecosystem.  The company website states that, “The ultimate goal is to mimic nature, where 100% of resources are used in closed-loop ecosystems.”  A closed-loop ecosystem is one in which all by-products, or “waste,” are re-used.  

The philosophy of Zero Waste—otherwise known as the concept “Take, Make, Remake” as opposed to “Take, Make, Waste”—inspired the Conway brothers to use nature’s design principles as a model for viewing waste as a resource and an opportunity.  According to Pat, asking, “What can we do with this waste?” has spurred innovative ideas for increasing sustainability at the brewery.  Beyond waste, the diversity and the interconnecting webs of natural ecosystems also encourage Pat and his brother to adopt company principles that pay respect to nature’s processes and ethos.

The Conway brothers began tackling their zero waste goals with simple recycling efforts.  Pat recalled that when the company first began recycling, “it meant a cultural shift because we as a company, along with our city and our culture on a larger level, didn’t think in terms of recycling.”  He continued that, “Simply segregating the waste was cumbersome at first, but now it’s part of the DNA of the company.”  All the glass, cardboard, plastic, steel, aluminum, office paper, barley, hops, and kitchen scraps of the Great Lakes Brewing Company are segregated and assigned a home instead of being shipped off to a landfill, reducing trash removal fees by over fifty percent.  When asked why he first began these recycling efforts and the pursuit of zero waste, Pat responded: “It makes too much sense not to do it.”

In order to continually improve in their efforts to become more sustainable, the GLBC invites other organizations, academic institutions, and firms to consult with them to help create new initiatives.  Pat said, “We’re still not close to being at the level we want to be, but we’re weekly collaborating with different organizations.”  Despite their desire for continual improvement, the GLBC already runs an exemplary number of sustainability projects.

While the GLBC functions like a natural ecosystem in terms of material reuse within a closed-loop system, the Conway brothers also strive to emulate nature by pursuing the triple bottom line: the environmental, the social, and the financial bottom lines.  In nature, all processes contribute to a grander design and each natural process is conducive to all life.  Just as each organism in nature benefits from and contributes to the larger web of life, the GLBC also aspires to give to its surrounding environment and community in order to reap the benefits of reciprocity within the natural and social system.

Biomimicry, or the process of replicating nature, said Pat, “Is something that we feel strongly about and feel that if more individuals or companies or nations adopted similar philosophies that our planet would probably be much better off.”

The Environmental Bottom Line
After gaining years of experience growing organic vegetables with soil from composted barley in the urban community garden Kentucky Gardens, GLBC created its Pint Size Farm at Hale Farm in Bath, Ohio.  In the spring of 2008, the brewery began farming one third of an acre of vegetables and herbs at its Pint Size Farm for use in its restaurant dishes.  The brewery uses vermicomposting to produce organic fertilizer for the farm; a portion of paper, kitchen scraps, grain and cardboard is fed to worms, which then produce a nutrient-rich fertilizer for the herbs and vegetables found on the menu.  Using brewery and restaurant waste to grow produce for the restaurant is a perfect example of how the GLBC uses a closed-loop system much like that of a natural ecosystem.

[Pint Size Farm – photo courtesy of GLBC website]

Also like an ecosystem, the brewery encourages all staff members to participate in the process at the Pint Size Farm.  The servers and staff at the brewery and the restaurant are paid to harvest the produce at the farm.  By getting the staff involved in the production, maintenance, harvest, and then the ultimate consumption of the farm’s produce, the GLBC has turned its Pint Size Farm into an edible schoolyard.   By doing this, the Conway brothers hoped that staff members would be smitten by the spirit of organic and local farming and then become champions for it while introducing menu items at the restaurant.  According to Pat, the farm has been a huge success bringing a cornucopia of fresh herbs and vegetables to the restaurant and, “Now we find a much greater buy-in from the staff, because now they really see the benefit of great-tasting, fresh produce that comes straight from the farm to the plate.”  Pat added that, despite this success, “Local, organic, and seasonal is something that we keep monitoring and trying to improve on.”

In addition to growing their own herbs and vegetables, the GLBC contributes to its closed-loop, “Take, Make, Remake” system by sending some of its by-products to other producers.  Zoss the Swiss Baker produces the cracked barley beer bread and pretzels found on the menu using grains from the brewing process.  Killbuck Farms uses brewery grains as a substrate for growing organic shitake and oyster mushrooms.  Also, a number of local farmers feed the used brewery grains to their livestock, and in turn the brewery regularly features all-natural meats, seafood, and dairy products from these local, organic farmers.  

To minimize the waste of throwing away bottles of beer that are not filled to the maximum level and thus cannot be sold, GLBC uses the beer in a number of menu items, including salad dressings, sauces, and the Stilton Cheddar Cheese Soup. Mitchell`s Ice Cream also uses the brewery porter in the exclusive Edmund Fitzgerald Chocolate Chunk Ice Cream.

Another example of their closed-loop system and alternative energy use is the GLBC’s beer delivery truck and the shuttle bus, called “The Fatty Wagon,” that run on straight pre-used restaurant vegetable oil.  Results show that engines running on straight vegetable oil produce 40% less soot than diesel.  The vegetable oil helps the lubricity of the engine, in addition to being far less expensive than petroleum.

The GLBC prints its newsletters, menus, beverage napkins and promotional items on 100% recycled paper.  All its packaging (i.e. 4-packs, 6-packs, 12-packs, and the unbleached “eco-carton” that holds a case of beer) consists of recycled content.  GLBC leadership and staff are constantly working to find homes for all of the brewery’s byproducts, which is not always an easy task.  

The brewery has come up with some uncommon techniques to become more energy efficient.  A fan system in the brewery cooler brings in cold air during winter months to cool the beer.  Pat reflected, “We’re not having a tug-of-war with nature there; we’re simply saving energy—thousand of dollars in electric bills—and it’s very affordable to build a gate and blow in cold air.”  Skylights and light sensors have been installed in the brewery to allow in natural light and to minimize the use of electricity.  In addition, an “air curtain” in the Brewpub keeps warm air from escaping when patrons enter and exit.  The Conway brothers are also working with an engineer to create a system that will capture heat energy from the boilers in the brewery to use for electricity (a process called cogeneration).  

The brewery decreases its water consumption by recycling water.  Besides the fact that fresh, quality water from the Great Lakes region is used to make the beer itself, water is also used in other operations at the brewery.  Before filled with beer, all of the bottles are rinsed with water.  At the GLBC, that water is captured and reused to rinse the bottles from beer overflow after they are filled and capped.  Water is also used to cool the vacuum pump for the bottling machine.  That water, too, will be captured, filtered, cooled, and used repeatedly to further decrease water consumption.  According to Pat, these techniques will save thousands of gallons of water.
    
All of these initiatives to improve sustainability have created a culture of environmental responsibility within the company.  Pat commented, “We’re not perfect, but each year I think we learn more and more.  We’re continually trying to think of other things to do as well.”  Although Pat admits that they may never actually reach zero waste, he says that for the GBLC, “The bigger, more important thing here is that we’re making every attempt we can to reduce waste, encourage profitability, and give back to society.”

The Social Bottom Line
The Great Lakes Brewing Company has committed to investing in the community through non-profit organizations and events in order to satisfy its social bottom line.  A group at the GLBC sits down weekly to review requests from various non-profits looking for support from the company.  The brewery donates t-shirts, hats, gift certificates, and beer to help organizations in the city with their fundraising activities.  Pat commented, “We try to help out as many people as we can.”

The brewery has also been highly involved in the Burning River Fest since it began in 2002.  The festival, which showcases environmental issues while creating an enjoyable day of food, music, and outdoor fun, raises money to help support local non-profits in the area of water-quality and environmental education. 

The Great Lakes Brewing Company also opens its doors to various non-profits, allowing them to use the restaurant or brewery as a meeting place, or as Pat called it, “A Clubhouse.”  Entrepreneurs for Sustainability (E4S) holds its monthly network events in the brewery’s Tasting Room.  City Fresh and Science Café also meet at GLBC free of charge. 

Pat concluded, “In a lot of ways, we consider ourselves as educators and we clearly are trying to use the brewery as a forum and as a catalyst for moving a variety of environmental activities forward.”

The Financial Bottom Line
Becoming more environmentally and socially friendly also makes a lot of financial sense for the brewery, contributing to its third bottom line.  While the fact that the brewery and restaurant have been operating for 20 years is in itself impressive, the success of the GLBC goes beyond that.  Pat said, “The word is slowly getting out that the Great Lakes Brewery believes strongly in sustainability and I think others are beginning to understand the great benefits of acting this way too.”

Pat continued, “I think the success of the restaurant is partly to do with the award-winning lagers and ales, the beautiful buildings, the professionalism of the staff, and also the food.  Using as much local and organic produce as we can makes for more delectable food and helps with the profitability of the company.”  Because the menu is integrated with the “Take, Make, Remake” concept, the resulting product is delicious, making it more profitable for the company to pursue various sustainable practices.

Since the brewery has grown to a significant size (26th largest craft brewery in the U.S.), they recently completed a survey of their utilities with which they can start to see significant savings from environmental initiatives. 

Reducing the amount of waste coming out of the GLBC has helped with the company’s profitability.  They were receiving about $3,000 annually for their recyclables until the market for recyclable materials crashed in 2008.  Although the brewery currently pays a nominal fee to have the materials recycled, they avoid the significant cost (about $5,000 annually) of paying waste management companies to haul the waste to a landfill.

In terms of energy efficiency, the brewery saves approximately $2,000 a year from using daylight in portions of the brewery, and from using cold winter air to refrigerate their main brewery cooler.  In addition, water conservation efforts will help with the brewery’s sewer bill, which is based on the amount of water used.

Saul Kliorys, Environmental Programs Coordinator for the brewery, commented that there are other factors that help with the GLBC’s profitability beyond just environmental initiatives: “How much more productive is our work force because they receive a fair wage, benefits, perks, annual reviews, etc.?  How much larger is our growth because of good corporate governance?”  All of these contributing factors make the case for a sustainable triple bottom line.

Reaching the Triple Bottom Line
Striving towards the trifecta of the triple bottom line, according to Pat, has made him and his brother “happy because not only are we profitable, but we feel we are doing something that helps our community and the planet.”  While it may seem impossible to become perfectly sustainable in all three arenas—environmentally, socially, and financially—simply working towards those goals has created a culture of pride within the GLBC.  Pat commented, “We do it, and we do it successfully, and then you hope—like throwing a pebble in a pond—that the rings continue to grow out further and further, that many more restaurants will adopt these menu ideas, and that people on an individual level will do this in their own lives.”  While working towards these Big Hairy Audacious Goals (BHAGs) is not a simple task, Pat concluded, “It’s a game of inches, one step at a time.”

For Pat, dispersing the seeds of sustainable business practice ideas is about much more than just the beer and the food; it’s about storytelling, and all the initiatives that the brewery is involved in.  The GLBC continually spreads its message through speaking engagements, its website, its literature, its beer tasting schools, as well as its beer banquets.  “The ultimate goal,” said Pat, “is to brand ourselves in the consumer’s mind as representing environmental responsibility, to adopt sustainable practices that help change our culture in a positive way, and to be part of the paradigm shift from ‘Take, Make, Waste,’ to ‘Take, Make, Remake.’”  All simply because, “It’s the right thing to do.”

Consumers are looking for innovative, inspirational companies that take responsibility for the environment, society, and economy.  Pat remarked, “If you can show your consumer base that you are trying to grow as a business, providing jobs and support for the community—while protecting the environment in which you do business—you provide your consumers with another reason to support your company, and why would you not want to do that?” 

Pat said that the GLBC has a loving relationship with its consumer base and that, “we have strong advocates for not just our beer, but people who are celebrating what we stand for as a company.”

Note: This article is possibly the longest article ever written about the Great Lakes Brewing Company, and I wrote it while on assignment for E4S.

Joshy promised me a nice dinner because he was so proud of how hard I’ve been working lately.

Gotta bring that dough in.

Anyway, I’m always into trying new and fun places around the Cleveland area. A few weeks ago I was totally having a craving for a burger. Of course I did what I always do. Google. I googled the best burger in Cleveland and was directed to Cleveland Magazine’s website.

Heck’s Cafe. It’s a cozy little place in Ohio City.

BIG fan of that neighborhood to start with.

When you first walk in the door, it feels a little cramped, but don’t let that turn you off. Keep on moving all the way to the back of the restaurant where there’s a larger greenhouse style room. It was awesome. Live plants throughout the space and an iron, spiral staircase in the center. So cute.

Now on to the service.

Our waiter was kind of a weirdo. I don’t even think he told us his name. He had a button down that was open until like the 3rd button. Gross. He wasn’t very friendly and kind of ignored us the whole time we were there. I narrowed it down to 2 theories. 1) Because I’m black (Booooooo!) or 2) Because I was so smoking hot and he was jealous because I was there with Josh (I like this one better)

The foooooooood.

Josh got a Dortmunder and I an iced tea. An iced tea I was sadly disappointed with. How do you mess up tea, right? I don’t think it was freshly brewed. I didn’t wanna ask because I didn’t wanna seem like a cunt to our jerk waiter. Not that big of a deal though. For an appetizer we decided to go with the crab cakes. DELICIOUS! They were huge and had a wonderful lemon-herb remoulade sauce that Josh ate most of For our entree we had to try some of their famous burgers. Josh had the Rogue Burger with bacon and Roquefort cheese dressing (totally jacked the description from the website) He enjoyed it. I wasn’t too found of the cheese dressing. Maybe because I didn’t know what the hell roquefort cheese is. It’s similar to bleu. . . FYI. And because I like everything hot, I opted to try the Cajun Burger with grilled onions and Monterrey jack cheese. Mmmmmm. . . yummy! Both burgers were served on a hand knotted roll with lettuce, tomatoes and onions and pickle on the side. Even the fries were to die for. Sadly I’m a little piggy and my burger fell apart. Ooooo. Another nice thing about Heck’s is with your burger they give you a mini bottle of ketchup. And I love everything mini.

I peeked at the dessert menu. They had some of the usuals. Cheesecake, apple pie, creme brulee. I was a little bit annoyed that they didn’t have any descriptions of the desserts or prices. It didn’t matter anyhow because I was stuffed to no end from my burger.

An iced tea, a beer, crab cakes and 2 burgers. . . $41. Not too shabby.

Overall rating:

3/5 Stilettos

http://www.heckscafe.com/

2927 Bridge Avenue
Cleveland, OH 44113-3015

Ingenuity, Cleveland’s Festival of Art and Technology
July 10-12
Playhouse Square
What do aerospace engineers at NASA have in common with a Cleveland psychobilly band like the Whiskey Daredevils? Well, you can find both at Ingenuity, Cleveland’s Festival of Art and Technology–a weekend-long celebration of art, music and technology, designed for audiences of any age, staged in the center of downtown Cleveland. More than 70 organizations and about 1,000 arts and technology groups (from UrbanArtz to the CSU Chemistry Department to Three Olives Vodka) come together for the unique festival that is celebrated throughout Cleveland’s streets, alleys, and performance venues. It has piano competitions, virtual entertainment, poetry readings, technology lectures, design contests, film presentations, tons of great bands, and a crazy amount of bizarre acts and exhibits. High technology firms and major colleges and universities are presented alongside acclaimed artists to create a dazzling display of exciting new work you won’t find anywhere in the country. Cost: Single day is $10, weekend $15, children 12 and under are free.

Italian-American Council Festival
July 10-12
Akron, Lock 3
The tastes and smells of Italy mix with the culture and atmosphere of Akron and its downtown Lock 3 Park at the Council of Italian-American Societies’ 62nd annual Italian-American Festival. Dabble in wine tastings, Italian cooking classes, bocce tournaments, car shows and plenty of people watching, scored to a background of bands like Hotel California (an Eagles tribute outfit) and the Sands Trio (a homage to the Rat Pack). The Budweiser Clydesdales even parade down Main Street on Saturday (3-5pm) and Sunday (12:30pm). For the bold, we suggest the pizza eating contents on Sunday (1:30-2:30pm), where pie and man fight for supremacy. A Catholic Mass is held on Sunday at 11am (where all gluttony is forgiven) followed by a spaghetti dinner (where all gluttony begins anew). Cost: Free

Wellington Cheese Festival
July 17-19
Downtown Wellington
Slicing and dicing oodles of dairy delights, the City of Wellington cuts more cheese than any healthy Ohio town probably should. Luckily, it’s all in honor of the annual Cheese Festival–a celebration of crafts, rides, live entertainment and most of all Wellington’s cheesy history (throughout the 19th Century Wellington was known as the country’s Cheese Capital with 40 factories). Enjoy the grub–cheese on a stick, cheese hotdogs, cheese popcorn, cheese pizza and a variety of unique dairy blends–while participating in a bevy of activities (which in the past included) the Cheese Olympics (including a cheese shot put), Kids Cheesefest (mold chunks of Velveeta into . . . anything), and the Cheese Festival Parade (full of floats, marching bands and your favorite farm animals). Cheesecake bake-offs, kid rides, a petting zoo and a slew of food and beverage booths round out this tasty event. 

27th Annual Cleveland’s Irish Cultural Festival
July 24-26
Berea Fairgrounds
Over a quarter of a century of great and green Cleveland-Irish heritage are honored this July in Berea. The Annual Irish Cultural Festival celebrates Northern Ohio’s lively and historic Irish traditions with more than 20 bands on nine stages, dancing schools, live theatre, a children’s area and tons more. Irish and American specialties like bangers, bridies, boxty, Irish stew and corned beef are available in the food court. Then relax to the high-spirited magic of musicians from Ireland and America like the Hedge Band, the Irish Descendants, Cherish the Ladies and the Screaming Orphans. Outdoor Mass on Sunday is always a festival highlight, with renowned Celtic harpist Dennis Doyle. Cost: General admission is $10 and parking is free; kids under 10 are free too.

Balloon Classic Invitational/Jackson-Belden Food Fest & Fireworks
July 31-August 2
Kent State Stark Campus
More than 75 excitingly slow and lumbering hot air balloons compete for big money ($19,000 and other prizes) at the annual Pro Football Hall of Fame Enshrinement Festival Balloon Classic Invitational in Canton. And while these inflatable aircraft compete for your love and cash, the Jackson-Belden Food Fest will win over your stomach next door. Around 25 vendors (both from in and out of state) cook up first-rate foods for balloon gawkers–sausage and pulled pork sandwiches, homemade ice cream, ribs, apple and cherry cobblers, wine and beer, and yes, even corn dogs. Some 100,000+ people will come to enjoy the exquisite fair food while watching balloons like “Piggles,” the floating piggy bank, “Touchdown,” an enormous flying football, and “Off the Wall,” a Humpty Dumpty balloon. Plus the festival will have its share of fiery explosions — at the Saturday night fireworks display for sure, but also at the Friday Night Glow, when the balloons tether to the ground and fill their envelopes with propane. Cost: Admission is free; $5 for parking after 3pm.

Enshrinement Festival Ribs Burnoff
August 5-7
Stark County Fairgrounds

Performer Michael Stanley

Canton is a town that loves its pigskin. So it only seems fitting that three glorious days in August should be set aside for rib revelry. The Ribs Burnoff (part of the 15 events over the ten-day Pro Football Hall of Fame Enshrinement Festival celebration) attracts award-winning rib runners from all over the country (including local and regional food vendors), serving up fine swine for around 130,000 people. Eaters come to munch on slab after slab of tasty ribs and be entertained by nationally-renowned also includes attractions like an expanded children’s entertainment area with face painting, caricaturist, balloon twisters, a Fantasy Football Zone, master sand sculptor, U.S. Army interactive unit, and much, much more. Cost: Admission to the three-day Ribs Burnoff is free of charge and onsite parking at the fairgrounds is free each day until 4pm, when a fee of $5 per vehicle is charged.

Vintage Ohio
August 7-8
Lake Metropark’s Farmpark in Kirtland
Vintage Ohio is about celebrating Ohio wine makers. More than 20 wineries set up booths to pour 150 regional vintages–Pinot Gris, Chardonnays, Cabernet Francs, Rieslings, ice wines and even grape juices for the youngsters. We suggest you pick up your souvenir wine glass and conduct your own taste test. Enjoy red, white, blush, dry and sweet wines, while sampling high-brow cuisine like lobster bisque, grilled shrimp, strawberry crepes, ostrich burgers, steamed clams, stone crab claws, gourmet cheeses, St. Louis style ribs, gnocchi and dozens of other dishes. Loretta Paganini’s School of Cooking (recognized as one of the best in the Midwest) presents more than a dozen food and wine demonstrations joined by celebrity chefs. And once you’re done stuffing your face, relax and listen to live music on three stages featuring smooth jazz and classic oldies from the likes of Robert Ocasio’s Latin Project or Stan Miller & Kelly Connors or go explore a variety of activities–milk a cow, take a wagon ride, explore the Great Tomato Works or meet more than 50 breeds of farm animals. Cost: Advanced tickets are $20 for adult wine samplers and $10 for non-drinker/designated drivers; at the gate prices are $25.

North Ridgeville Corn Festival
August 7-9
North Ridgeville
Amish style? Roasted? Popped? Buttered? Raw? However you like it, the North Ridgeville Corn Festival can deliver your favorite cobs cooked to perfection. It’s a maize craze with columns of corn stands peddling tons of Ridgeville’s prime stalk–more tha 700 ears are cooked up each hour for three days in early August. Visitors can eat cob after cob (remember: salt, pepper, butter, repeat), then mill about the festival inspecting musical entertainment from artists like Put-in-Bay regular Pat Dailey and R&B crooners Touch. There is an arts and craft show, carnival rides, corn eating contest and an antique car show. Both Friday and Saturday night will nd with sizzling fireworks displays. Just beware of those creepy children of the corn–for real–there are actual people dressed in corn people outfits, stalking festivalgoers. Cost: Free admission and parking, but rides cost money.

Twins Days Festival
August 8-9
Twinsburg, Ohio
You will do a triple take when more than 2,000 sets of twins appear at the Twins Days Festival in Twinsburg, Ohio. This is said to be the largest gathering of twins in the world (as listed in the Guinness Book of World Records), open to all multiples–identical, fraternal, twins, triplets, quads–and their families. The theme for this year is “Twins Days Rocks!” starting with the nationally-televised Double-Take Parade (Aug. 8, 9am). The fair, held at Glen Chamberlin Park (behind the Middle School), hosts Twins Contests, Twins Talent Shows, Twins group photos, craft booths, a beer garden, carnival rides and games. Entertainment throughout the weekend includes animal entertainer Jungle Terry, magicians, bands, and a fiery fireworks display Saturday at dusk. Cost: Admission $3.

113th Cuyahoga County Fair
August 10-16
Berea Fairgrounds
As Ohio’s most populous county, the Cuyahoga County Fair has a rich history and a considerable size, growing ever bigger since 1893. Except for one year in the midst of the Depression (1932) and two years during World War II (1942 and 1943) the fair has been held each year at the fairgrounds in Berea. Today visitors from all over Ohio converge on 117 acres to enjoy 20 midway rides, 100 food stations and thousands of animals and exhibits. The fair features so much education and entertainment it’s hard to catch it all–down home music, square dancing, a haunted house and the “world’s largest demolition derby,” where 100 fearless drivers crash their junk cars into metal pretzels until only one survivor remains. Relax on the grandstands with a homemade beer while you watch harness racing or tribute bands to Bruce Springsteen (Thursday at 8pm) or the Beatles (Friday at 7:30pm), ending the night with a spectacular fireworks display and a handful of elephant ears. 

Burning River Fest 2009
August 15
Whiskey Island
Help celebrate the “Year of the River” and spark a new level of environmental awareness with a frosty local brewski in your hand. Every August, people from all over the Great Lakes region raise a pint at the Burning River Fest to salute the watershed moment that raised a new level of eco-consciousness–the 1969 burning of the Cuyahoga River. In recognition of the river’s 40th “rebirth-day,” 2009’s party features live music, food from local and organic farms and eateries and, naturally, Great Lakes Brewing Company craft beer. Proceeds benefit the Burning River Foundation, a local non-profit organization that provides resources for the sustainable future of our waterways. The Burning River Fest is a small celebration (only from 4-11pm) at the historic Coast Guard Station on Whiskey Island, but it’s a smart and environmentally-conscience gala from one of Cleveland’s best small businesses. Cost: $10 on the day of the event and $5 if tickets are purchased in advance.

Feast of the Assumption
August 13-16
Little Italy’s Murray Hill neighborhood
In the Roman Catholic religion, August 15 is the Holy Day of Obligation known as the Feast of the Assumption, when the Blessed Mary assumes her place in heaven with Jesus Christ. Cleveland’s old school ethnic neighborhood Little Italy celebrates the holiday with a festival full of both religious and secular fun. There is a traditional religious processional through the ethnic neighborhood streets following a mass at the church, but then there is also plenty of music, dancing, artwork, rides and, of course, tasty Euro-American cuisine. The four-day celebration draws crowds of more than 100,000 annually who celebrate the holiday by playing casino games, watching fireworks, and visiting street vendors selling traditional Italian items and an array of foods. The event captures Little Italy’s rich history, such as the place where Chef Boyardee opened his first restaurant, Il Giardino d’Italia, in the 1940s, and Angelo Vitantonio received the first patented on a pasta machine in 1906.

Bucyrus Bratwurst Festival
August 20-22
Bucyrus
Summer wouldn’t be the same without grilling up some fat, juicy bratwurst, or without cooking more than 27 tons of it at the Bucyrus Bratwurst Festival. For three days the city celebratew its favorite white weenie, cooking up tasty bratwurst with more than 100 stands dishing up a variety of sausage, each with its own special seasoning perfected by local butchers whose families emigrated from Germany (a Bucyrus-style bratwurst is served split on a rye bun with sauerkraut, mustard and chopped white onions). It’s more bratwurst than you can shake a stick at and, as far as we know, stick shaking is still the measurement of choice in beautiful Bucyrus. And when you’re not stuffing wieners in your mouth, hit the beer gardens or try your hand at rides, games, craft booths or three different bratwurst parades. And did we mention the Bratwurst Festival Queen contest? Well, it’s the closest thing to choosing Bucyrus royalty. Cost: Admission is free.

Pet Fest 2009
August 30
Black River Landing, Lorain
Animal enthusiasts everywhere will be parading their cats, dogs and favorite furry friends at the Lorain Port Authority for “Animal Attraction, Pet Fest 2009”–bringing pets and their families out for a day of food, fun, education, and a chance to meet with local animal welfare organizations. Food and pet vendors attract potential owners who can relax at pet cooling stations, visit adoption services, pet grooming booths and car shows, or just grab some food and drink, including WING IT! — a best wings contest with a $500 cash top prize. Do you look like your pet? Well that’s tough luck, but feel free to join the Look Alike contest at 3pm and win some prizes. Two classic rock bands–Tomorrow’s End and Ball and Chain (5-8pm)–jam out familiar tunes while Rebecca Wilde roams the grounds on the Q104 Prize Patrol. The fest even provides free spraying and neutering all day. Cost: $5 donation per family; pets are free.

Taste of Cleveland
September 4-7
Tower City Amphitheater
Sample local cuisine, culture and music at the 14th Annual Taste of Cleveland. Chefs step out of their Cleveland kitchens to serve sample-size portions of their scrumptious menu specialties, vying for awards like “Best of the Fest.” For four days, rich aromas from ethnic fare will waft over Tower City’s outdoor Amphitheater. Native smells and tastes are matched to lively cultural music (from hip hop to bag pipes) and big name performances (last year’s included Big Head Todd and the Monsters, Los Lonely Boys and Squeeze). Tasters can eye quality entertainment while gorging themselves on pierogies, frog legs, pizza, crepes, ribs, ice cream, booze and more. It’s just a great way to appraise local food hot spots like Saffron Patch, DeBonne Vineyards, Isabella’s Café, Mekong River and Great Lakes Brewing Co. (all past vendors).  Cost: Admission is $7 for adults; kids under 12 are free.  –Submitted by Keith Gribbins

THE MEAL: You wine and dine at home this date, but feel free to plan your dinner magic with a little brainstorming visit to the Great Lakes Brewing Company(216.771.4404) or the Market Avenue Wine Bar (216.696.9463), both in short walking distances. Relax on a rustic outdoor patio, sip locally-brewed beverages and figure out hors d’oeurvres, the main course and little late night dessert.

THE COST: Research some recipes that sound fancy, but are fairly easy to make (like soy-glazed salmon, pan-seared filet mignon, or lemon-garlic chicken). Visit Pinzone Meats (Stands B-4 and B-5) and grab two fresh sirloin tips for $5 a pound (about $15 per steak), which are great and cheap for grilling. Or visit Kate’s Fish (Stand F-12 and F-13) and pick up two Atlantic salmon filets for $8.99 per pound, for a healthy, late night affair. Throw in some veggies ($10) and a few Great Lakes beers ($15) and you’ve got a pretty cheap date. 

THE KNOWLEDGE: Adventurous food choices will show an open mind willing to try new things. In contrast, hunting for the perfect hamburgers between complaints about the cleanliness of the fruit will unleash the miscreant date monster beneath. Pay close attention to their urban diplomacy skills. The ability to wrangle with artful street vendors (while being funny, smart, and getting a good price) will only add bonus points to the long-term relationship formula.   

2. A Classy Evening with the Cleveland Orchestra at Blossom

THE SCORE: Lay out a blanket, grab two glasses of wine, and enjoy one of the “Big Five” orchestras in America (considered to be the most European) and consistently ranked one of the top ten in the world, while enjoying the pastoral beauty of the Cuyahoga Valley National Park . The Cleveland Orchestra’s 2009 Blossom Festival concerts (19 in all from July 3 through September 6) provide the perfect opportunity to show off your big brains and mature music tastes. But knowing your way around the Cuyahoga Valley National Park means you’re also an outdoorsy, rough-around-the-edges type. After you’ve finished listening to Gershwin’s Porgy and Bess, hike down to the valley’s famous Towpath Trail or its great blue heron nesting grounds (both just minutes away) for a romantic, woodsy stroll.

THE MEAL: An intriguing choice for dinner might be the Winking Lizard (330.467.1002) just down the road in Peninsula, serving up brewskis, buffalo wings and valley views on its outdoor patio. Show you’re equally happy drinking beer and dining on pub grub as you would be sipping wine and talking Tchaikovsky. For more swank, hit the Japanese hibachi restaurant Otani’s (330.836.1500) in the valley; it’s group seating, so watch how your partner gels with strangers.

THE COST: Lawn tickets will only set you back $38 for a pair. Individual pavilion tickets range from $19 to $42 a piece, but lawn seating is preferred for a little amore; chairs, umbrellas, and blankets are also allowed, although you can’t bring in your own booze. Contact the ticket office at 216.231.1111 or just visit www.clevelandorchestra.com.

THE KNOWLEDGE: An outdoor orchestra date is an interesting sophistication experiment. Does your partner exude your requisite amounts of cultural and social polish? If a night a Blossom with Beethoven pails in comparison to past Poison concerts on the same patch of grass, then your IQ radar will at least weed out the ugly types. Why tolerate both bad looks and bad taste?   

 

Nemo's Grille

3. Night at the Drive-In

THE SCORE: While the cliché movie date smacks of unoriginality, the outdoor drive-in experience on a summer night in the casual coziness of your car might make a few sparks fly. The Aut-O-Rama Twin Drive-In in North Ridgeville (right off the 152 exit of the Ohio Turnpike) is one of the last drive-in theaters left in Northeast Ohio (it’s also arguably the best). Besides running the cream-of-the-crop latest releases on two different giant white screens, the drive-in allows you to bring in your own food and drinks (with an extra $5 permit). Prepare a romantic concoction of drink and film snacks, cue the soundtrack into your car stereo and show how much you love movie magic. Play old school charmer or enchantress and sit in the back seat, where you can stretch out and relax. 

THE MEAL: The antique and upscale Italian/American restaurant called Nemo Grille will solidify the old-fashioned atmosphere for the retro drive-in movie date. Located fairly close by in Avon’s historic French Creek District (about eight miles away or a 15-minute drive), the restaurant has a nice mix of traditional and exotic entrees (from Muscovy Duck Breast to Blackened Grouper) and its quaint, bygone charm will give the impression that you’re palate is as mature as your restaurant destination. Act clever and order something classy from Nemo’s extensive wine cellar. 440.934.0061, 36976 Detroit Road, Avon, OH 44011

THE COST: The Aut-O-Rama Twin Drive will set you back $14 for two tickets, with an outside “Food and Beverage Permit” ringing in at $5 per car. The Aut-O-Rama is open seven days a week from Memorial Day through Labor Day (440-327-9595). For dinner, Nemo Grille will revolve around the $70 to $100 mark for a nice two-person dinner. Appetizers go from $8-$11, entrees from $17-$29, and a glass of wine from $7-$13.

THE KNOWLEDGE: Find out how your partner will react in a physically intimate setting. Is it an arm around the waist, a romantic kiss or straight to second base? Lay out the groundwork for finding out if this date is all about friends, intimacy or just seeing Transformers 2 (and plan according).

4. Ghosts, Castles and Juice Bars 
THE SCORE: A spooky adventure is always a sure bet for arm-clutching romance. Visit two famous haunted venues for the evening, including Squire’s Castle (in the Metropark’s North Chagrin Reservation) and Johnny Mango’s World Café and Bar in Cleveland. From I-271, take the Wilson Mills Road exit to Chagrin River Road and find the entrance to the abandoned Squire’s Castle, still haunted by the wife of Feargus Squire (she supposedly broke her neck in the hunting room). Holding hands tightly, walk your date around the structure at dusk, exploring the hollow windows and stonework; it’s actually only a gatekeeper’s lodge, not a castle (no need to play that up, Romeo). Do a little research on the history (try www.deadohio.com) and show your knack for drama, retelling the numerous reports of a female specter seen in the upstairs windows, clutching a lantern, and searching for eternal rest.

THE MEAL: Keep with the kitschy fright night theme by hitting Johnny Mango’s for a delectable and mysterious dinning experience (it’s about 20 miles away). Johnny Mango’s has enough unique drinks and dinners to be bizarre already, with its oddball Juice Bar (try a Pelican Kiss), its Caribbean style of vegetarian cuisine (sample those sweet Caribbean French Fries) or its unique local meats (like the Tuna Cancuna). The odd eatery also has a fun ghost story – about a woman named Margaret, who died when her trolley car plummeted into the Cuyahoga River. Have the waiter tell the story, while sipping on two Zoni Beach strawberry milkshakes like teenagers ($5.50 each). 216.575.1919, 3120 Bridge Avenue, Cleveland, OH 44113

THE COST: You could easily pull of this date for $50. A check list for two at Johnny Mango’s includes: juices typically around $3-$4.50 per glass, appetizers from $3-$7, main dishes from $8-$19 and pitchers of margaritas or other mixed drinks for $23-$27. Feel free to stay past the witching hour–the bar is open to 1am.

THE SCORE: The supernatural date is a good opportunity to assess what’s called the Big Five personality traits in psychology. Do they have the tendency to seek excitement and scares? Then they are probably an extravert, which means they love to seek (ahem) stimulation and enjoy the company of others. If your date is easily upset or persistently negative about the experience, they’re exhibiting traits of Neuroticism – they’re a moody personality, easily irritated, and prone to more than a few mortifying date moments. 

 

Guarinos' pasta! (Photo: Scott Meivogel)

5. Amore in Little Italy, Hipsters in Coventry

THE SCORE: Turn a simple date of dinner and drinks into a savvy city tour with the bohemian flavors of Cleveland Heights’ Little Italy and Coventry Village. Parade your big heart for old-fashioned charm by booking a “Lady and the Tramp” dinner reservation for two with steaming plates of pasta in Cleveland’s famous Italian-American district. A few miles down the road is Coventry Road (between Mayfield Road and Euclid Heights Boulevard) where you can window shop one of the coolest streets in Cleveland. Show you’re still a big kid and duck into the retro toy store Big Fun (216.631.4386), hunt for vintage vinyl at Record Revolution (216.321.7661), and then end up the at the famous rock club the Grog Shop (216.321.5588) or at its liquor lounge counterpart B-Side (216.932.1966).

THE MEAL: Guarino’s is one of the oldest and best of Little Italy’s famous food haunts. The dining area is intimate, so reservations are a must. Italian opera plays while you dine on traditional Sicilian delicacies with veal, chicken, fish and pasta. The lasagna is made using the same recipe Mama Guarino used decades ago. Be a charmer and order both desserts — a generous serving of authentic spumoni and a light, brisk tiramisu. 216.231.3100, 12309 Mayfield Road

THE COST: Dinner at Guarino’s is relatively cheap dining experience, considering the awesome ambience. Dine on dishes like Gnocchi Pesto ($12), Lasagna alla Guarino ($14) or the Veal Ossobucco ($22); outdoor seating is also available. Concert tickets to the Grog Shop range from $8-$20 a piece.

THE KNOWLEDGE: Coventry is one of Northeast Ohio’s hotbeds for artistic, musical and hippie communities–a little village of Cleveland’s creative class. Find out if your partner is a similar free spirit. Does the site of a head shop like Sunshine Head-Quarters Too (216.321.1211) cause giggles or gasps? What types of music can actually make them dance? Discover an assortment of intimate details–everything from their best-loved albums to their childhood favorite toys.  –By Keith Gribbins

Fresh Ohio City Pasta at the West Side Market (photo: KFCrisafi)

1. Handpick a Homemade Meal at West Side Market
THE SCORE: A perfect candlelight dinner is all in the planning. To guarantee good food with a romantic mood, why not take your date to Ohio City’s historic West Side Market to shop for a meal? Show your social finesse and worldliness by picking out an appetizing homemade meal from rows of bustling, old country vendors. At the corner of West 25th and Lorain, the giant market offers halls full of fresh fruits and vegetables, cold cases of meat and fish, and the hot bakery smells of desserts and breads. Showcase your street smarts haggling with different ethnic merchants and your good taste in cooking healthy eats by handpicking a meal you can make together.

Hey everyone! I hope you’re all ready for the weekend, I sure as hell know I am. Weekends for me mean I get a chance to sit down and try some new and interesting beers, at some new and interesting places. This weekend I will be heading into New York City with a good friend of mine to do some shopping, eating, partying and of course…drinking! I was hoping to reach out to some people and find out the answer to this question: Where are some great spots for some interesting brews? Is there an awesome brewery you really like? Is there a bar with a HUGE number of microbrews on tap? Hit me back with some answers, and enjoy your weekend. Hoppy thoughts!

Grass Roots Ale is here! That’s right, my favorite brewing company in the whole world (nestled in my hometown of Cleveland, Ohio) has released their most recent seasonal ale. This Belgian Saison style ale is brewed with herbs and chamomile and amazingness amongst other ingredients…

This ale pours a murky corn color, with what appears to be many of it’s ingredients floating thickly in a very stagnant manner. I can tell right away that there are going to be a lot of flavors incorporated with this most recent release. Saison style ales aren’t necessarily my forte, but I’m looking forward to delving a bit deeper into this style as the hot weather approached.

Floral scents are the first things noticeable as I shove my nose down into the glass, and lemon peel follows up that initial scent. Linen, basil, orange rind, honey and maple syrup smells linger in this beer and make me thirsty just gathering the aromas..Let’s dive in!

This is definitely a summer beer! The honeycomb and lemon peel hit my taste buds up front, and the initial thought in my head is that the beer is lighter than I actually would’ve expected. Fresh cut grass, rose petals, chamomile, basil and sweet tea play their respective roles in developing the refreshing taste of this ale.

Although I tend to be a little biased when it comes to Great Lakes Brewing Company, I can say with a straight face that this is another solid offering from Cleveland’s own. This would be paired well with a light salad or appetizer, while relaxing near the pool…Just don’t get in too quickly after!

What does everyone think? Is this beer up your alley? Would you prefer it was heavier in the mouthfeel, or perhaps you don’t even like it at all? Share your thoughts through a comment…let’s get talking about beers and enjoying hoppy thoughts!

Grade: B+

Great Lakes Science Center (pictured with wind turbine)

When people think of Cleveland, they usually don’t think eco-friendly, but the city has taken great strides to work to become a “green city on a blue lake.”

“But I thought your river burned?” you might be thinking. Well, the Cuyahoga River did burn 40 years ago this June and it has come an awful long way since then. That event led to the creation of the Clean Water Act and the river is now a model for the EPA. It also spawned an award-winning beer from an eco-friendly brewer (Great Lakes Brewing’s Burning River Pale Ale) and a great green summer festival (Burning River Fest).

In fact, the city’s green efforts haven’t gone unnoticed. Green Lodging News recently ran an article with more info on our hotels’ sustainability efforts. And MSN.com recently featured Cleveland as one of “12 unexpected urban areas that are doing good green stuff,” noting it as home to a surprisingly forward-looking sustainability subculture. Read that story here. 

Cleveland now ranks #16 the SustainLane 2008 US City Rankings of the 50 most-populous cities, the nation’s most complete report card on urban sustainability. The rankings explain how people’s quality of life and city economic and management preparedness are likely to fare in the face of an uncertain future. These indicators gauge, for instance, which cities’ public transit, renewable energy, local food and development approaches are most likely to either limit or intensify the negative economic and environmental impacts of fossil fuel dependence.

Read on for more info on Cleveland’s eco-friendly destinations, attractions and events.

Hotels
Several Cleveland hotels graduated from the Entrepreneurs for Sustainability (E4S) program, a voluntary year-long process to implement multiple sustainable practices. All hotels made a commitment to implement sustainable practices, including recycling and using energy-efficient equipment, into their daily operations. The staff at one of the hotels, the Wyndham at PlayhouseSquare, now wears new uniforms made from recycled polyester fibers spun from plastic beverage bottles.

RTA Healthline
The RTA Healthline, opened in October of 2008, connects downtown Public Square to the arts, culture, education and hospitals of University Circle. The bus line utilizes 21 hybrid-electric vehicles powered by clean diesel engines and electric transmissions with 100 kW motors and 600-volt nickel hydride battery packs. This unique power train reduces particulate emissions while dramatically improving fuel efficiency.

In conjunction with the new bus line, Euclid Avenue was completely re-done including the planting of 1,500 trees and the addition of dedicated bike lanes providing commuters another green alternative to driving.

Great Lakes Science Center
The Great Lakes Science Center recently installed new solar panels to go along with the first Cleveland lakefront wind turbine, becoming the fourth largest producer of alternative energy in the state. More importantly, the solar panels and wind turbine bring about greater public awareness of renewable energy and educates the visitors to the Science Center of the benefits of alternative energy to this region.

Progressive Field
Progressive Field and the Indians were forerunners in the American League to become a part of Major League Baseball’s movement to become “green.”  Forty-two solar panels were installed on the upper deck concourse in the stadium, generating enough power to run all 400 of the ballpark’s television sets during the game in addition to the large scoreboard.

Cleveland Metroparks Zoo + Rainforest
The Zoo is a leader in conservation, and not just in conserving the habitats of the animals they take care of.  The Zoo collects more than 140 tons of recyclables a year from paper, cell phones, phone books, household appliances, aluminum and glass, just to name a few. Committed to the conservation of all life, the Zoo funds conservation projects all over the world.

Cleveland Metroparks System
Visit the Cleveland Metroparks  to enjoy a variety of recreational activities and learning opportunities at any one of the 16 reservations within the system. Stop by one of the nature centers and learn more about the wildlife inhabiting the parks system and appreciate the natural beauty of the Cleveland region.

Great Lakes Brewing Company
Great Lakes Brewing Company (GLBC) is a socially conscious brewer of award-winning, all-natural beer and supports the efforts of local farmers.  The restaurant and brewery strives to use ingredients that are all-natural, organic, free-roaming/free range, and locally raised and produced. Plus, GLBC operates a beer delivery truck and a shuttle bus (“The Fatty Wagon”) that runs on restaurant vegetable oil.  Results show that engines running on straight vegetable oil produce 40% less soot than diesel and are 25% cleaner.

Burning River Fest
This one day family-friendly festival features environmental education programs and demonstrations, local artisans and musicians, a variety of locally-produced delicacies from Cleveland’s favorite restaurants, Great Lakes Brewing Company beers and some of the most interesting and diverse views of Cleveland’s lakefront and skyline.

Hanna Theatre
Part of the city’s amazing PlayhouseSquare, the theatre recently reopened following a $19.2 million renovation featuring a number of “green” upgrades. From the start 92% of construction waste was recycled and restored back into the manufacturing process thereby avoiding being sent to a landfill. The theatre introduced Demand Control Ventilation areas not regularly occupied through the installation of CO2 sensors. They also reused existing plumbing fixtures with new water conserving controls, eliminated the use of CFC-based refrigerants, implemented a “green housekeeping/cleaning” program that utilizes cleaning supplies/solutions that do not adversely affect the air quality and have placed recycling areas throughout the theater. They are now pursuing Silver LEED Certification for sustainable business practices that reduce the negative impact on the environment. 

Culinary Vegetable Institute/Chef’s Garden
Located in Milan, Ohio—about an hour west of downtown Cleveland—the CVI and Chef’s Garden team produce more than 1,100 varieties of vegetables and herbs for the discerning palate. The CVI is the educational part of this very unique destination. They put together programs, lesson plans and take-home packets for groups to learn the importance of vegetables grown in organic environments (no pesticides or harmful fertilizers).

Greenhouse Tavern
The Greenhouse Tavern, a chef Jonathon Sawyer restaurant, is slated to open in April 2009 on East 4th Street in downtown Cleveland. It will be the first green-certified restaurant in Ohio with a rooftop greenhouse, reclaimed wood, high-efficiency lighting and, of course, proteins and vegetables obtained from local farms (or grown by Sawyer).

City of Cleveland Operations
In general, Mayor Jackson has made many commitments to energy efficiency, from investigating the possibility of using wind power to generate electricity to replacing traffic and crosswalk signals with LED lights. Read more about those efforts here.

Convention and Visitors Bureau’s Publications
And finally, starting this year, Positively Cleveland’s publications have gone green. Eco-friendly efforts with printed products include responsible, smart and renewable practices to conserve natural resources. In partnership with printer, St. Ives Midwest, the following green processes are used in the production of publications:

• Soy-Based Inks: Our publications will use vegetable-based printing inks that include soy. Not only are vegetables a renewable resource, but vegetable-based inks are naturally low in volatile organic compounds (VOCs) which play a significant role in the creation of the greenhouse effect and global warming.
• Forest Stewardship Council (FSC) Paper: The FSC logo indicates that the product carrying it can be tracked back to the forest from which it came. An FSC Trademark logo on print products shows that they come from well managed, sustainable and legal sources.
• Wind Energy: St. Ives, supports this renewable resource by buying a portion of their electricity from wind farms located in Western Pennsylvania.

So yes, when you think green you should think Cleveland. Learn even more about Cleveland’s eco-friendly efforts through EcoCity Cleveland and GreenCityBlueLake.  –Submitted by Barb Balogh, Communications Coordinator

Editor’s Note: Other links include the Greater Cleveland Green Building Coalition and Green Corps at the Cleveland Botanical Garden. Read more about these and other efforts here.

Btms^ for January 15. On this date in…

1926  –  Chuck Berry (singer, songwriter, guitarist) born.

“Roll Over Beethoven” and “Johnny B. Goode” it’s the father of Rock’n Roll’s birthday! One of the first inductees into the Rock ‘n Roll Hall of Fame, here’s a salute to Chuck with a Great Lakes Brewing Company beer from Cleveland!  

2009 –                                                                                                                           Old Forester Birthday Bourbon arrived at Liquor Barn!

1967  –  Super Bowl I.

Commish Pete Rozelle wanted to call it “The Big One”. Instead “Super Bowl” was an interim name that fit, and stuck! The Green Bay Packers won the first two Super Bowls, so here’s a Super Bowl salute to Cheese heads everywhere with some Milwaukee beer and Wisconsin cheeses!

1797  –  Top hat 1^st worn (John Etherington, London)

Other famous heads that have worn Top Hats: Uncle Sam, The Cat in the Hat, and Willy Wonka. Rock’n Rolling heads include Stevie Nicks and Slash. A toast to them all with a glass of Champagne. A long-time favorite of ours is Graham Beck Brut.

1974  –  “Happy Days” (TV show, the “Fonz”)  premieres.

Make all your days happy ones with a Sheltowee “Gloomsucker” beer!

1955  –  “Mister Sandman” released by the Chordettes.

A dreamy nightcap (not to be confused with a Top Hat!) would be a glass of Bailey’s Irish Cream!

Btms^

The Fabulous Food Show returns to Cleveland, November 14-16.   The weekend-long show promises to keep you busy, but while you’re here why not head out and experience some of Cleveland’s culinary hotspots and other notable attractions.   Here are a few places to check out for eats and entertainment:

Make it a priority to have lunch at Melt Bar and Grilled.  Melt features more than 20 different takes on the classic–all with their own unique twist.  The menus appear on vintage record covers and the Lakewood restaurant is decked out in pop culture decor with lots of memorabilia.  I suggest you try a “Parmageddon,” stuffed with onions, kraut and a potato-and-cheese perogi.

Or stop in Great Lakes Brewing Company, an eco-friendly restaurant and brewery that names their handcrafted beers after local historical figures and events.  After you eat, enjoy a free guided tour or just check out the rest of the brewpub and see bullet hole attributed to an altercation when crime fighter Eliot Ness was in the bar. (Ness himself, I heard, didn’t actually carry a gun.)

After lunch, satisfy your sweet tooth at b. a. Sweetie Candy Company and choose from hundreds of different specialty candies like iconic PEZ dispensers, flavored wax lips and gourmet jellybeans.  (Many candies you haven’t been able to find for years.)

For dinner, I recommend a few of my favorite restaurants in the Cleveland area.  Just south of the city there is Dante, which is owned and operated by Dante Boccuzzi, a highly regarded chef who has headed up kitchens across the world.  He returns to Cleveland after 16 years, serving up some of his best creations. 

And if you crave seafood, Blue Point Grille serves up the city’s best fresh catches of the day.  Located in the the bustling Warehouse District, Blue Point Grille is a great place to see or be seen. Or, head into Ohio City, another Cleveland neighborhood featuring independently-owned restaurants and art galleries.  Enjoy a margarita and some mod-Mex cuisine at Momocho including six different kinds of guacamole (one  made with goat cheese and poblano chiles) and chilaquiles with smoked trout, crab and a fried egg.

After dinner check out a theater production performed by the Great Lakes Theater Festival, one of the nation’s pre-eminent regional theater companies.  Great Lakes Theater Festival recently restored the Hanna Theater as a unique venue featuring state-of-the-art technology and a revamped approach to delivering high quality entertainment.  The new Hanna Theatre features extra wide seats, comfy couches and an intimate bar that serves up small plates and drinks before and after the show.

If you’re staying over at the Ritz-Carlton, splurge for a “Fresh Market” package that gives you a unique opportunity to tour the iconic West Side Market with the hotel’s head chef.  Learn about fresh local ingredients and pick out some of your favorites followed by a specially-prepared meal from the Chef’s staff.  The West Side Market is the oldest publicly-owned market in the city and boasts more than 180 vendors selling fresh ethnic goods, many of whom have done so for countless generations.  Inside the market, you can browse exotic specialty goods ranging from Hungarian sausage to Mexican flat breads.

And that’s just a slice of what cooking on Cleveland’s culinary scene.   The menu selections are endless. –AS

A food writer taking a bite out of Cleveland.

“Is Cleveland really a food destination?”
Yep. And so, for us, it’s not surprising the Fabulous Food Show is flourishing and growing in Cleveland. The Lake Erie city is attracting attention from the likes of Anthony Bourdain, Rachel Ray, Food & Wine, Zagat and others. And our own Chef Michael Symon, who owns not one but TWO restaurants in Cleveland (Lola and Lolita) is a Food Network celebrity on Iron Chef and Dinner: Impossible. Today, Cleveland’s thriving culinary scene includes an array top-notch locally-owned and operated eateries, distinctive up-and-coming chefs, sustainable agriculture and an acclaimed market.

Here are a few fun food facts about CLE:

• Life Savers candies were invented by Cleveland chocolate manufacturer Clarence A. Crane.  Clarence Crane began making and selling chocolate candy in Cleveland in 1891. The following year he introduced “Crane’s Peppermint Life Savers” to bolster his slow chocolate sales during the summer.
• Chef Boiardi began his career in Cleveland at the Hotel Winton, where his spaghetti dinners were the talk of the town. Boiardi became a restauranteur until his dine-in and carryout business was too much to handle. Eventually his take-home meals were mass factory productions and the iconic “Chef Boyardee” was born.
• Joseph Bertman began a pickle processing and packaging company in his home garage, but his Original Ball Park Mustard went on to become the company’s best-known product. The spicy brown mustard is custom-blended from a secret recipe.
• Stouffer’s, the frozen food “mega-giant” began in Cleveland in 1922 as stand-up milk counter in downtown Cleveland. By the mid-1920s there was a Stouffer’s sandwich shop. And, by the ’50s they were a nation-wide industry. Eventually, as we all now know, their frozen foods were distributed throughout the country.
• Cleveland’s West Side Market was recently ranked as one of “10 Great Public Spaces in America.”  The iconic neo-classical West Side Market is the oldest publicly owned market in the city.  More than 180 vendors sell fresh ethnic goods, many of whom have done so for countless generations.  
• Dante, Table 45 and Crop Bistro and Bar are new additions to the highly coveted Zagat’s Survey, “America’s Top Restaurants 2009.”  Twenty restaurants in Northeast Ohio made the list. 
• Great Lakes Brewing Company in Cleveland was Ohio’s first microbrewery. The brewery has a production capacity of 85,000 barrels and services eight states. It’s an eco-friendly business that explores alternative fuels, recycling, vermicomposting, organic gardening and energy efficiency. A Cleveland favorite, the pub in Ohio City operates a “fatty wagon” run on fryer grease offering safe, $1 rides to and from big games at Progressive Field (and, occassionally, Quicken Loans Arena).
• In 2008, Ohio was the fifth biggest producer of maple syrup nationally. Ohio’s maple syrup
  production was 118,000 gallons in 2008, an increase of 43,000 gallons from the year before.
• The Northeast Ohio grape and wine industry includes more than 1,300 acres of grape vineyards and 20 wineries.  A 2007 survey by the Orbitz Worldwide travel ranked the Grand River Valley grape region in Ashtabula and Lake counties as the 6th best US wine destination. Nearly half a million people are estimated to visit Cleveland Plus wine and vineyard operations each year.
• In September 2008, SustainLane ranked Cleveland as a leading city in local food and agriculture, noting, “Clevelanders should have ample opportunity to eat right, with 225 community gardens and 25 for-profit farms within the city limits… and more on the way, thanks to a new zoning classification for the Urban Garden District.” 
• The Greenhouse Tavern, will be the first certified “green” restaurant in Ohio when it opens in the winter of 2008. Chef Jonathon Sawyer’s restaurant will serve food inspired by classic recipes interpreted with local ingredients in a casual atmosphere at approachable prices. 
• Cleveland Independents is a group of locally-owned and operated restaurants that share a commitment to their community and a passion for excellence in food and service. The group of independent restaurants offer specials and discounted online gift certificates. They also work together to use more locally grown, fresh produce in their restaurants. And, November 2-7 and 9-14 they are offering a chance for locals and visitors to sample a variety of cuisines with an affordable three-course prix fixe lunch or dinner at participating member restaurant locations for Restaurant Week. –Adam Solloway, Communications Coordinator

“Can you point me in the direction of a few watering holes where craft beers are celebrated? Places where you can get an expansive variety of craft beers that you can’t just find everywhere?”

Cleveland is a really great place for good beer.

First, for a sampling of bars that prize craft beers:

Melt Bar & Grilled
14718 Detroit Avenue, Lakewood, Ohio 44107
Melt is a gourmet grilled cheese place. Cool concept with a cool vibe. Run/owned by chef/musician Matt Fish, this eatery has really caught on. It’s been expanded twice–with a patio and added indoor seating. Melt has an extensive list of some 100 beers and rotates offerings through seasonals (like pumpkin beers, etc.)

Buckeye Beer Engine
15315 Madison Avenue, Lakewood, OH 44107
Also located in the western suburb of Lakewood, the beer selections here change almost daily. Everything is out-of-the-ordinary–both on tap and in bottles. The food, while bar food, is pretty darn good bar food and I recommend checking out the relatively new Sunday brunch. Overall, it’s a laid back atmosphere with bartenders who really know their brews.

Winking Lizard Tavern
(various locations)
Winking Lizard Tavern is a local Cleveland chain (confined to this region) with a “World Tour of Beers.” This sports bar has a huge draft selection and many more bottle options. I’d say that Winking Lizard Tavern has done a lot to make craft beers a mainstream thing here in Northeast Ohio. (Oh, and there’s a real lizard living in each location.) 
  
Edison’s Pub
2373 Professor Avenue, Cleveland, Ohio 
Edision’s is in a funky Cleveland neighborhood called Tremont. I’ve been there to play pool and to have a little pizza pie at the attached deli/pizza kitchen. They’ve been around for awhile and must have been early adopters for the whole craft beer thing. Their beer menu is online.
 
McNulty’s Bier Markt
1948 W 25th Street, Cleveland, Ohio 44113
Cool location in Cleveland’s Ohio City neighborhood near an array of ethnic eateries and around the corner from Great Lakes Brewing Company.  McNulty’s has a nice attached restaurant, the Roman-inspired Bar Cento. The Bier Markt is a Belgian beer place.

Tremont Taphouse
2572 Scranton Road, Cleveland, Ohio
Just off of Starkweather in the Tremont neighborhood, this is the newest of the bars in this list. It was very popular this summer with its patio, low lighting, upscale bar menu and large draft beer list. (You can see their beer menu online. The choices highlighted in black are on tap.

The Brew Keeper 
34445 Center Ridge Road, North Ridgeville, OH 44039 
This is about 30-40 minutes west of Cleveland. I’ve never been and, after reading about them on the website, clearly I need to give it a try. Not only can you brew your own beer, but they have a pub where their beers (and other great brews) are on tap. Also, they tout a “make-your-own pizza” bar. Checking now to see what I have on my schedule for next weekend . . . this sounds fun.

And here is another I’ve heard of, but don’t know enough about to describe in first-person detail:

69 Taps Pub & Eatery
Akron, Medina and Wadsworth locations

Now, in terms of breweries/brewhouses, Cleveland Plus has:
 
Great Lakes Brewing Company 
 
Brew Kettle & Taproom
 
Willoughby Brewing Company
 
Rocky River Brewing Company 
 
Cornerstone Brewing Company

Thirsty Dog Brewery

Great Lakes Brewing Company has been one of Cleveland’s most beloved restaurants since 1988.  An environmentally-friendly microbrewery and restaurant (they even use vegetable oil to fuel their diesel trucks), GLBC’s brews named after historical figures and events (Eliot Ness, Commodore Perry, etc.) are a source of community pride. 

Great Lakes Brewing Company in Cleveland,OH.

Last weekend some buddies and I went the brewery for some patio eating and people watching.  Located on Market Avenue just off West 25th street in Ohio City, GLBC’s patio is a great place to grab some food and watch all the action of the neighborhood.  We ordered a few of the beer samplers for the table which includes five ounce tastes of 10 of their beers on tap.  This brewpub is doing everything right.  The food is always great and business runs smoothly.  My favorite is the Old World Burger, served on a homemade pretzel bun that is just amazing. 

Free brewery tours are offered on Fridays between 5pm – 9pm and Saturdays between 1pm – 9pm.  My friends and I learned the whole brewing process in less than an hour and were soon convinced we could start a great brewery of our own but, since those euphoric and ambitious thoughts were mostly likely ale-induced, we proceeded on with the tour. 

So while the late-summer/early fall weather is still around, I really recommend freeing up your next Saturday and heading to GLBC for some good food, great beer and a nifty little tour. –AS

So, I don’t really care much about going on a “haunted tour” of anything.   Last year I went to a friend’s house for a fundraiser for Rainbow Babies & Children’s Hospital that involved meeting Mary Ann, a woman from Cleveland who is the subject of the TV show the Ghost Whisperer.   Anyhow, while I doubted what she had to say, I was intrigued and felt compelled to go, because, well, I’m an atmosphere addict.  

So, same goes for this Burning River tour offered by Haunted Cleveland.    I’d emailed them a couple of months back to find out if they had any plans to tour Franklin Castle again.    I’ve been fasinated with this building for about 15 years now, ever since a friend showed it to me back in high school.   It’s supposed to be one of the most haunted places in Cleveland.   I personally just want to get inside, which has been completely impossible to do for many years.   It looks like it may have finally been renovated to become a private city club.   The very strange thing is, every effort to restore this house has failed for one reason or another.   And from going to the Franklin Castle Club website, I can’t tell if the city club there ever actually opened, it looks like the last time the site was updated was in 2005.   Now I am going to have to do some sleuthing!

Anyhow, this tour by Haunted Cleveland goes to a couple of locations I’ve really wanted to explore around Cleveland, because these locations were intriguing and abandoned for so long…the old coast guard station at Whiskey Island, and Franklin Castle.   Plus there’s a stop at Great Lakes Brewing Company along the way.   So, I think the tour will be well worth the $50.    Tours start in late September and run through October 30th.     It looks like this will turn out to be a girls’ night out for me, which will be great.

I’ll post an update once I find out what’s the story with Franklin Castle these days.

Until next time,

Lorelei

Burning River Fest attendee enjoying a Great Lakes brew.

This past weekend was Burning River Fest. Formerly at Whiskey Island on Lake Erie, I heard “traffic flow” issue caused it to be moved to the east bank of the Flats. The day-long event includes eco-friendly exhibits, locally-grown and organic foods, live music and—the main feature—Great Lakes Brewing Company beer.

I looked into the organic animal treats (did you know that cats like wheat grass?), had a vegetarian burrito to die for from Plated Landscapes, tried a bite of Ohio City Pasta’s spicy Mediterranean salad and even adventured into some goat cheese ice cream with fresh peach from (I believe) Lago. I saw a little bit of the “inspirational groove” of the Prayer Warriors and got winded just watching a bearded man expend a billion calories dancing like a whirling dervish. I also ran into friends who may have indulged in a few Dortmunders (gold lager) or Holy Moses (white ales honoring Moses Cleaveland, the Western Reserve surveyor for whom Cleveland is now named, by the way).

Bowling at the Harbor Inn on the west bank of The Flats.

But all too soon the skies grew dark and the rains came. We raced (and biked) over to a truly great Cleveland “dive bar” paces away . . . the Harbor Inn. There, we waited out the storm and bowled a game on the “machine.” –AK

Indians Fans, 2008

“Coming to Cleveland for a baseball weekend. Looking for a place to stay overnight and some ideas of nearby restaurants.”

 

Excellent question. There is still plenty of time to see the boys of summer and Progressive Field is a great place to do it. In 2008, Sports Illustrated revealed the results of a ballpark survey showing that, in the nation, Indians fans were the most happy with hometown field.

Three Nearby Places to Stay
HILTON GARDEN INN CLEVELAND DOWNTOWN
1100 Carnegie Avenue, Cleveland, OH 
877.782.9444 clevelanddowntown.stayhgi.com
50 PACES FROM THE BASES HILTON GARDEN INN PACKAGE
Come and enjoy the action of the Cleveland Indians and stay at the hotel located across the street from “The Prog.” Enjoy overnight accommodations, breakfast for two adults, parking for one vehicle, and two bags of peanuts for the game. This package does not include game tickets. Valid February 1, 2008 – February 05, 2009 from $124/night USD.  For reservations log onto: http://clevelanddowntown.stayhgi.com and click on the “Hotel Specials” tab.

RADISSON HOTEL CLEVELAND-GATEWAY
651 Huron Road, Cleveland, OH
800.333.3333 www.radisson.com/clevelandoh_gateway
In the heart of the Gateway Historic Neighborhood District, across from Quicken Loans Arena and Progressive Field, the Radisson Gateway features 142 guest rooms and 10 meeting rooms.

RENAISSANCE CLEVELAND HOTEL
24 Public Square, Cleveland, OH
800.468.3571 www.renaissancecleveland.com
Luxury hotel located in the heart of Downtown Cleveland. Attached to shopping mall which has covered access (“bridge”) over to Gateway District—Quicken Loans Arena and Progressive Field.

Three Nearby Restaurants
Progressive Field is right downtown. You can go to the Warehouse District and enjoy a burger and a beer at the Cleveland Chop House & Brewery, stop in at Tower City Center and have a steak at Morton’s the Steakhouse or some tasty Italian fare at Bice Ristorante (and there is an indoor walkway from the Terminal Tower food court to Quicken Loans Arena, steps away from Progressive Field) or even do a little dining and bowling at the upscale Corner Alley on the restaurant-lined East Fourth Street. But, if you just want a casual, pre-game meal with a little libation, here are a few options. 

GREAT LAKES BREWING COMPANY
2516 Market Avenue, Cleveland, OH
216.771.4404   www.greatlakesbrewing.com
Enjoy an original Cleveland beer named after a Cleveland event (Holy Moses for surveyor Moses Cleaveland, Eliot Ness for the famous crimefighter who did a stint as our safety director or Blackout Stout for the 2003 power loss), a burger or even some of the famous bread pudding at the Great Lakes Brewing Company and then hop on the brewery’s eco-friendly shuttle bus, “The Fatty Wagon,” to Progresive Field. The Fatty Wagon operates on restaurant vegetable oil and runs continuously from 45 minutes before to 45 minutes after the game. Roundtrip fare is just a dollar.

HOUSE OF BLUES CLEVELAND
308 Euclid Avenue, Cleveland, OH
216.523.blue  www.hob.com/cleveland
House of Blues features Southern-inspired cuisine and outsider art. An outdoor patio, restaurant and bar (along with two music stages) make the House of Blues a fun stop on the way to the park.

FLANNERY’S PUB
323 E. Prospect Avenue, Cleveland, OH
216.781.7782  www.flannerys.com
A Cleveland landmark since 1997, this Irish bar sits just blocks from the Indians’ home field. Get there early because their perfect pint, comfort food, outdoor patio and friendly staff make it a popular pre-game pick.

And when you are at the park, be sure to pop a little mustard on that hotdog because Cleveland is known for its spicy tan mustard, Bertman’s Original Ball Park Mustard. Pickle proprietor Joseph Bertman created the mustard, which was served at the old Municipal Stadium and may even have been served at League Park.

While you’re at the park, be sure to check out what’s new:
Heritage Park – Heritage Park is a new feature located in the centerfield area of Jacob’s Field. It is open before, during and after home games and features a two-tiered monument park honoring members of the Indians Hall of Fame; a tribute to 38 memorable moments in the team’s history and a salute to 100 Indians. The top tier honors members of the team’s hall of fame who are also enshrined in the National Baseball Hall of Fame in Cooperstown, NY.
Solar Panels – In June 2007 the Indians became the first American League team to “Go Solar” by installing 42 GE solar panels in the upper deck of Progressive Field. The solar installation has provided 8.4 kilowatts of clean, renewable electricity to power more than 400 TVs in the ballpark. 
The Party Deck – Watch the game and enjoy an all-you-can-eat picnic at the same time. Located in the right field corner of the ballpark, the Party Deck features a blend of traditional ballpark and tabletop seating, private bar, an all-you-can-eat menu served when gates open through one-hour after the scheduled start of the game and most importantly, incredible views of the field. The Party Deck is a free-flowing area perfect for networking and entertaining.

Some of MY Favorite Things
Whether they win or lose, I love a game at Progressive Field. A beautiful ballpark with spectacular views makes for a homerun outing. But, I also enjoy:
The Sugardale Hot Dog Races – At the end of the fifth inning the larger-than-life hotdog mascots race around the ballpark. Although catsup is in it to win it (even if it involves tripping an opponent), mustard and onion have been known to pull out a win.
The Firework Displays - “I think they are some of the best fireworks, well, ANYWHERE!” exclaimed an enthusiastic Positively Cleveland staff member to a group of media, motorcoach operators and event planners about to witness the pyrotechnics display. That was a special Rock N’ Blast weekend with a full gospel choir and a soundtrack that included Bruce Springsteen, Prince, Coldplay and many, many others. But, any Friday night home game has a pretty great show.

Also in the Area . . .
Can’t get enough baseball? Here are some more suggestions.

BASEBALL HERITAGE MUSEUM
Historical Colonial Marketplace, 530 Euclid Avenue, Cleveland, OH
216.978.5068    www.baseballheritagemuseum.org
Experience, the stories, photographs, letters, programs, uniforms and other game used treasured memorabilia that helped shape the history of America’s greatest pastime in this downtown collection.

Restored Sign at WRHS (credit: KFCrisafi)

Perched high above Gate D on the old Cleveland Municipal Stadium for 32 years, the Cleveland Indians’ Chief Wahoo sign has been missing from the city’s skyline for years. Restored, the lit sign has been in the lobby of the Western Reserve Historical Society since 1995. Originally installed on Cleveland Municipal Stadium in the ‘60s by Brilliant Electric Sign Co., the company later restored one side of the 35-foot sign for $50,000 using original drawings and photos. The sign is now back in its original condition, laced with neon lights and sporting a 1962 pinstriped uniform. The face is restored with acrylic paint lighted from inside with fluorescent lights. Chief Wahoo is a controversial icon and signage in the Western Reserve Historical Society addresses the debate and allows for visitor feedback.

LAKE COUNTY CAPTAINS
Classic Park, 35300 Vine Street, Eastlake, OH
440.975.8085   www.captainsbaseball.com
An “A” affiliate of the Cleveland Indians, the Lake County Captains came to Eastlake, Ohio in 2003. That year, fans turned out in record numbers with 458,533 fans witnessing games in Eastlake. Classic Park is less than 30 minutes away from downtown Cleveland.

AKRON AEROS
Canal Park, 300 S. Main Street, Akron, OH
330.253.5151   www.akronaeros.com
The Akron Aeros is a “AA” affiliate of the Cleveland Indians. Their stadium, Canal Park, is located in downtown Akron and seats 9,097 fans and is only a 45 minute drive from Cleveland.

TOLEDO MUD HENS
Fifth Third Field, 406 Washington Street, Toledo, OH
419.725.HENS  www.mudhens.com
The Toledo Mud Hens are AAA affiliates of the Detroit Tigers. The Mud Hens call Fifth Third Field their home, named the best minor league ballpark by Newsweek in 2002. Back-to-back winners of the Governor’s Cup (2005 and 2006), come cheer on this winning team that’s a little more than an hour away from Cleveland.
–Samantha Fryberger

In light of the following comment by Bob Skilnik, who publishes this website: beerinfood.com and this blog: beerinfood.wordpress.com , I’ve decided to edit this post:

In response to the following passage from the beerandnothingness blog:

I was ready to punch him in the fuckin’ throat. At the very least, I thought I was destined to make a scene at the house of my long time family friends. I could see myself saying something along the lines of: “are you an absolute fucking idiot?

Bob Skilnik wrote:

When’s your 10th birthday?

It’s only beer, for Christ sake.

I actually think Bob was right about the sophmoric and juevinile phrase about punching my family friend in the throat.  I was merely trying to express my frustration at a beer loving chef’s innability to see beer as a viable participant at the dinner table.  And I missed the mark.  I’ve edited the post in response. 

But I do disagree with Bob on the only other thing he said.  “It’s only beer, for Christ sake.”   I stand by my tendency in all my posts to take beer seriously.  I don’t think I even need to justify myself here.  Obviously, I’d never hurt anyone over beer, but I do think it’s an extremely important part of many people’s lives (particularly those who derive their lively hood from it). 

In the end, what I’m most confused about is the fact that Bob has written at least 2 books about beer, written articles about beer, been interviewed about beer countless times, yet still can say something like “It’s only beer, for Christ sake.”  (I’m assuming he picked up on the fact that I didn’t really want to punch my friend in the throat, call him an idiot, and then box his ears, but rather was making a point about my frustration (rather unsuccessfully, as I’ve already admitted to above)).   I’m assuming he meant that I should get over my frustration that a majority of the professional culinary world doesn’t want to see beer paired with good food on any sort of regular basis.  That’s probably not going to happen regardless of what Bob says.

So here it is, the updated post.  The edited part makes up the enirety of the second paragraph.  And i know “it’s just beer, for Christ sake,” but i did feel like boxing his ears, so I left that part in. 

A couple of years ago I was back in the town I grew up in, visiting with some old family friends.  We were drinking.  Heavily.  Mostly beer.  And mostly good beer.  They were well aware that I worked at craft brewery and in fact, actually liked good beer themselves, so they made sure their fridge was full of local craft beer.  There was a bunch of beer from the Great Lakes Brewing Company, a brewery that’s been making great beer in the Midwest for years.  One the sons of this family had graduated from culinary school a year ago, and was now working as a chef.  He seemed to be the most passionate about the beers we were drinking, even commenting on flavor profiles and aromas.  This was exciting for me.  Here was a trained chef who truly appreciated quality beer.  It seemed that he even took it seriously.  In other words, he didn’t just drink beer because it was his preferred method of inebriation.  It seemed as though he drank craft beer because he appreciated the work and attention that went into making that beer.  It appeared as though he found depth and beauty in the aromas and flavors that can be found in well made beer.  For all I know, maybe he did.  But I stopped paying attention to him shortly thereafter.  What could possibly cause this change of attitude in me?  I’ll tell you what.  I asked him if he ever thought about doing beer dinners at the restaurant he was currently working at, and he actually laughed at the suggestion.  His reply was something along the lines of “no, no. I like beer.  But good food should be paired with wine.” 

I was upset.  I thought I was destined to make a scene at the house of my long time family friends.  I could see myself saying something along the lines of: “Seriously?  How, after tasting all the beer that you have, could you totally disregard the possibility of beer complimenting good food, or more importantly, good food complementing good beer”?   After I quelled my desire to box his ears, I replied with a casual “Well, to each their own.”  I couldn’t cause a scene here.  Plus, I knew this guy, and i knew he wouldn’t last long in any particular career.  He wouldn’t be around long enough to spread his nonsensical disregard for the wonderful marriage of food and beer. 

One of my biggest pet peeves is the fact that alot of people who are really into food (aka foodies and chefs), do not take beer seriously.  It’s not that they won’t drink it, or they don’t appreciate it, but many of them would never think about pairing it with their favorite meal.  They’ve acquired and come to embrace an archaic and naive culinary ideology which prevents them from even considering beer as a pairing option with anything other than buffalo wings and burgers.  In my opinion, it’s purely ideological. 

I can only hope that eventually, someone influential in the culinary world will realize how versitile and compatible beer is when it comes to pairing it with food.

Quite possibly the best beer the hubby or I have ever had that’s made in the states…and it’s returned for a second summer at Great Lakes Brewing Company.

Check out the Lorelei Dunkel Weizen here:

http://www.greatlakesbrewing.com/whatsOnTap.php

Yay for summers in Cleveland!

Until next time,

Lorelei

After much discussion the group of us finally decided on Flying Fig for dinner on Saturday night.     We met up with another couple who also happens to have a 2 year old daughter.    We were all very excited to be out on a weekend for some adult time. 

Everything we had to eat was delicious, my duck was crispy and my martini, A Long Kiss Goodnight, was so good that I ordered a second.    My husband’s three small plates (tapas) were delicious as well.

We were all having such a great time that we decided to cross the street after dinner and head over to Great Lakes Brewing Company.     No Lorelei on draught yet, but the Market Street Wheat was good enough to convince me to stick around, and apparently Rye of the Tiger was good enough for one of our companions.    At midnight, the hubby finally turns to me and says we had better head home.   It’s a rare ocassion that so much fun is had to make time fly quite like that.     Everyone was surprised to hear it was after midnight, seeing as none of us could remember the last time we’d been out that late on a date.

I’m hoping to have more nights out like that, it was so refreshing, and I felt so much closer to and more appreciateive of the hubby after getting to spend time enjoying myself with him.  It’s great to find people to laugh with and in a way just forget yourself for an evening.  While we certainly have a blast with our son, I have to remember that adult fun is important too!   

Until next time,

Lorelei