Northeast Ohio has a history of making things. Today, along with liquid crystals and polymers, it’s salsa and artisan cheese. A hot new food scene is simmering among local growers, chefs, producers, educators and epicures, and from now on, every Friday, WKSU’s Vivian Goodman will sample new offerings in “Quick Bites”.
The Big Easy comes to Tremont for Mardi Gras
A Louisianan is stirring up the gumbo and jambalaya
You can celebrate Mardi Gras in Northeast Ohio in many ways, but food is a big part of the fun. Whether it’s the Shrove Tuesday pancake dinner at a local church or a hurricane at your neighborhood tavern, this last blast before Lent is a time for pure indulgence. And no one knows the food and drink of Mardi Gras better than a chef born on the bayou. In today’s Quick Bite, WKSU’s Vivian Goodman takes us into his Cleveland kitchen.
Baristas convene in Cleveland's Little Italy for latte art
The friendly competition is part of a growing craft coffee community
What could be more welcome on another freezing day than a hot cup of coffee? Perhaps, a cup of “craft” coffee. Roasting the highest quality beans in small batches, grinding and brewing to order, one cup at a time -- the craft or “slow coffee” movement is percolating in Northeast Ohio. In today’s Quick Bite, WKSU’s Vivian Goodman visits one of the region’s new upscale coffee shops to take in some latte art.
School children in Bath produce a seed-to-table garlic feast
Garlic Day at Old Trail School is part of its Edible Education program
A recent celebration in the cafeteria of Old Trail School in Bath featured the fruits of childrens’ labor. The kids planted their own garlic, peeled it, chopped it and carried it to the kitchen for a garlic feast. In today’s Quick Bite, WKSU’s Vivian Goodman reports on the edible education of Garlic Day.
Nature and nourishment down by the river at the Metroparks' Merwin's Wharf
Merwin's Wharf is the parks' first full-service restaurant
The Cleveland Metroparks has entered a new realm: the food business. Merwin’s Wharf, a full-service restaurant, opened over the summer on the East Bank of the Flats. In today’s Quick Bite, WKSU’s Vivian Goodman reports that the park district’s new eatery is attracting outdoor enthusiasts and food lovers alike.
Baking chocolate bourbon cake in Canton with a pal of Julia Child
We raid the Quick Bites larder for tips from master baker Nick Malgieri
The Mayans were wrong about some things but not about chocolate. They considered it a gift from the gods. But baking with chocolate can be tricky, so
today we raid the Quick Bites larder for tips from a renowned chocolatier.
Resolving to read food labels for better health in the new year
It takes patience, time and good eyesight to read the fine print, but the benefits are real.
If healthier eating is on your resolutions list, you’ll need a good shopping list, too. But even if you know the right food to look for, how do you know it really is what it says it is? In today’s Quick Bite WKSU’s Vivian Goodman gets advice on reading labels.
Adventure awaits at Trentina, Chef Jonathon Sawyer's new passion project
The restaurant features gastronomic oddities in small portions and multiple courses with lots of tableside commentary
A trend-setting chef is hoping to start a new one in his hometown. Jonathon Sawyer has opened Cleveland’s first “tasting menu-only” restaurant. In today’s Quick Bite, WKSU’s Vivian Goodman takes us to Trentina in University Circle, where every plate tells a story.
Filipino community enjoys a taste of home in Akron
Fil-Am market celebrates its first anniversary with lechon, a whole roasted pig, the national dish of the Philippines
Along with the New Year, a family business in Akron will be celebrating its first year of offering food from the Philippines. Fil-Am Market opened last December and quickly became a gathering place for the region’s tight-knit Filipino community.
Philippine dishes are salty, sweet and sour, often all at once. And in this part of the country, not easy to find. WKSU’s Vivian Goodman offers a taste in today’s Quick Bite.
Fancy dinners from humble beginnings at The Blue Door
The popular Cuyahoga Falls breakfast spot now serves elegant and expensive dinners
Pricey four-course dinners are now being served in a Cuyahoga Falls eatery better known for its bacon and eggs. The restaurant has a new executive chef, a new look, and a new concept. In today’s Quick Bite, WKSU’s Vivian Goodman takes us behind The Blue Door.
Moxie plans a new look and new style for the new year
The Beachwood restaurant just marked its 17th anniversary
With the New Year, change is coming to a Beachwood eatery that’s been part of Cleveland’s restaurant renaissance. Moxie is cooking up a fresh look and a new menu. Chef Jonathan Bennett shares his concept with WKSU’s Vivian Goodman in today’s Quick Bite.
Why hungry families in Akron and Canton will have happier holidays
A marathon volunteer event makes possible almost 200,000 meals
The Akron-Canton Food Bank and those who depend on it keep an attitude of gratitude all year long. But the first Friday in September, Hunger Action Month, was especially gratifying. WKSU’s Vivian Goodman reports on a 24-hour marathon volunteer event that’s making the holidays happier this year for families in need.
In Stark County, Kent, Ravenna, and Twinsburg, time bankers build community
Time-banking is a system of exchange of services and resources in which no money changes hands
Farmers’ markets, community gardens, food swaps -- the local foods movement may be giving birth to a new economy. An economy built on the concept of community. In Kent, Ravenna, Twinsburg and Stark County, foodies as well as the food-deprived are giving thanks this season for a new system of exchange called time-banking.
From the Quick Bites archives: How to brine your turkey
Chef Paul Minillo of Flour in Moreland Hills says brining is one way to make sure the bird stays moist
Whether your turkey arrives fresh from the farm or frozen from the supermarket, a common complaint at the Thanksgiving table is that it's too dry.
The cure for that might be a refreshing saltwater bath. Not for the cook, but for the gobbler.
Today, WKSU's Vivian Goodman raids the Quick Bites larder for brining tips from a master chef.
An ancient drink brews in Mogadore
Mead was a favorite of knights of old, but today it's poured into wine glasses instead of golden drinking horns
Mead is an ancient alcoholic beverage made from honey that’s enjoying a resurgence in popularity. Tomorrow in Mogadore, you can taste it when a meadery opens its new tasting room. WKSU’s Vivian Goodman reports in today’s Quick Bite that mead may be part of the craft-beer phenomenon, but it tastes like wine.
Baking baguettes in Cuyahoga Falls
Home cooks get a chance to learn from a pro at a breadmaking class offered by Countryside Conservancy
Wednesday night, Northeast Ohio home cooks will gather in the kitchen of a master to learn how to bake crusty French bread. It’s part of Countryside Conservancy’s “Countryside U,” an educational series that aims to bring back lost crafts like bread-making, cheese-making and fermentation. In today’s Quick Bite, WKSU’s Vivian Goodman reports the goal is to show foodies the DIY way to a sustainable food system.
Learning French cuisine in an Ohio prison kitchen
Edwin's Restaurant owner Brandon Chrostowki teaches cooking every Sunday at Grafton Correctional Institution
This Sunday afternoon the aromas of French cuisine will fill the kitchen of Grafton Correctional Center. It actually happens at the prison every Sunday thanks to a Cleveland chef and restaurateur who believes in second chances. WKSU’s Vivian Goodman has the story in today’s Quick Bite.
|Copyright © 2018 WKSU Public Radio, All Rights Reserved.||