Winter's Wonderful Wines

By Maggie Harrison

The cold winds of winter are upon us, but there’s always a bright side: Each season brings a fresh opportunity to find new wine varieties and explore new regions.

Here are six slightly outside-the-box wines to keep you warm and happy – with food or not!

Sparkling Wines

Not just for New Year’s Eve: The next time you roast a chicken or serve a root-based dish, try a Cremant. This is a sparkling wine from anywhere in France that isn’t Champagne. Made with a variety of grapes but in the same way that Champagnes are made, Cremants are almost always rich, creamy, and delicious, while costing 30- to 50-percent less than Champagne.

My pick: NV Lucien Albrecht Cremant D’Alsace, $19.99

Notes: 100-percent Pinot Blanc. Aromatics of lemon, grapefruit, and slight yeasty character. Ripe fruits on a gently, creamy palate balanced by crisp acidity and a long finish.

Rosés

You can expect wines labeled as Rosé to be dry, and that’s what you should stick with. The darker pink ones will have more heft...some even show a little tannin. Lighter colored wines will be lighter in weight, but both styles work wonderfully as an aperitif; the higher acidity stimulates both an appetite and conversation. Rosé pairs perfectly with honey-baked ham and shrimp cocktail.

My pick: 2017 Chateau Campuget ‘Tradition’ Rosé, Costieres de Nimes, France, $10.99

Notes: 70-percent Syrah, 30-percent Grenache, this pale-pink rose is delicate in both aroma and flavor, offering perfumed cherry blossom and crisp red cherry and raspberry notes. Dry and full bodied, refreshingly mineral, brightened by juicy, lemony acidity.

Gamay

Gamay is a light-bodied red wine, similar to Pinot Noir, from the Beaujolais region of France. You can expect a highly aromatic wine offering fresh-cut violets, red cherry, and plums. Medium bodied, dry, yet with loads of expressive fruit, usually silky smooth and mouthwatering. They are a bit fuller than Pinot Noir from Burgundy and they come at a nicer price. Yet much like Pinot Noir, they are friendly with a lot of foods. Their floral aromatics and snappy style make them a delicious counter to cold weather.

My pick: 2015 Drouhin Beaujolais Villages, $15.99

Notes: Fresh and silky with both the freshness and fruit remaining for quite a long time on the palate.

Cabernet

Expand your horizons beyond California. There are fantastic Cabernets coming from Chile, Italy and, of course, France, with Bordeaux. Domestically, Cabernet grows magnificently in Washington State, delivering classic flavors at extremely competitive prices. They lean toward an Old-World style, with leather, mint, herbs, and bell pepper under currant and cherry flavors. These score high on the quality-to-price ratio.

My pick: 2016 Boomtown Cabernet by Dusted Valley, Washington State, $16.99

Notes: Refined yet rugged, offering wonderful cherry fruit and balancing acid, while giving you the rustic complexity of freshly crushed herbs.

Cabernet Alternatives

Portugal has become the last, great wine frontier in Europe, offering an intriguing, affordable selection of wines. Two regions in particular seem to be easy to find: Alentejo and Douro. Alentejo, inland in the south of Portugal, is a hot region similar to California. Red wines from there are robust, powerful, and rich. Douro region wines are concentrated yet elegant.

My pick: 2016 Quinta do Crasto, Douro Tinto, $14.99

Notes: Excellent aroma expressiveness, showing notes of fresh red fruit and elegant florals reminiscent of violets. Seductive on the palate, evolving into a balanced wine of great volume and solid structure. The tannins are polished and well integrated.

Sherry

Ninety-five percent of all Sherry is dry, with amazing amounts of flavor. Lighter Sherry offers raw almonds, herbs, a slight bitterness, and high acidity; the darker versions feature hazelnuts, caramel, oak, and raisins while remaining dry to slightly off-dry.

My pick: NV Lustau ‘Don Nuno’ Dry Oloroso, $27.99

This middle-of-the-road style offers a perceived sweetness of dark chocolate, walnuts, and roasted chestnuts. Very persistent on the palate, tempered with a slight acidity. Pairs deliciously with squash, root dishes, soups, hearty pastas, and roasted fowl. This is also an alternative to Whisky and a fun cocktail ingredient.

Maggie Harrison is a professional in the service industry, with more than 30 years of experience, with a specific focus on wine. She has experience in restaurants, retail, distribution, and training/education, and brings a broad and deep repertoire of skills to her clients and consumers. Contact her at m.harrison@vintwine.com.

Dames Dish! Olive or Twist? Talking Business with Ann Thomas of Western Reserve Distillers

By Rebecca Ferlotti

“We really did it,” Ann Thomas, co-founder of Western Reserve Distillers (WRD), says when describing how she and her husband, Kevin Thomas, dove into the craft distillery world. Ann and Kevin read books, hit the Kentucky Bourbon Trail, and took an intensive four-day course in Chicago on distilling. The process began four years ago when Kevin decided he wanted to retire but “he’s not the fishing type, so we needed to find him something to do.” When Kevin brought Ann an in-depth plan for a proposed business, she said, “Well, I guess we’re opening a craft distillery.”

Western Reserve Distillers currently carries three products: WRD Handcrafted Organic Vodka, WRD Handcrafted Organic Gin, and WRD Handcrafted Spelt Vodka, with more on the way. Before opening the distillery, Ann says she never tried anything but wine, cosmos, and margaritas. Now, she’s taste-testing all kinds of drinks. She also ensures the distillery stays certified organic, holding certifications through the Ohio Ecological Food and Farm Association as well as the U.S. Department of Agriculture. This means the distillery sources local ingredients, cleans with organic cleaners, uses organic pest control, and will treat the grass organically once it grows. The only things that aren’t organic, Ann says, are the enzymes they use to make their spirits; however, the enzymes are certified to be used in organic applications.

According to Ann, WRD "tries to eliminate as much waste as possible by: recycling all the cardboard used; having bottles made from lightweight, easily recyclable glass; and using a steam boiler to reduce their electric consumption, so they can recycle water". As a result, the Thomases spend most of their days online taking care of paperwork. “But it’s worth it,” Ann says.

From the beginning, the city of Lakewood was supportive, and local bars and restaurants were among the first to carry their products. When Ann visits a place that wants to taste test WRD products, she usually starts the conversation with, “We’re organic and just right down the street!” To drive home her point, Ann typically buys people a shot of Tito’s to compare with WRD. (I took the test, and the difference is shocking: WRD spirits are notably smoother with a cleaner finish.)

Ann’s advice for women who want to get into the industry is to contact COSE first. “They’re a fabulous resource that will get you to the people who can answer your questions,” she says. Also essential: an excellent attorney and an accountant. “Surround yourself with people you trust,” Ann adds.

Ann and Kevin’s ultimate goals are “to have a good life, surround ourselves with good people, and have something to pass on to our son and then granddaughter.”

Western Reserve Distillers and its adjacent restaurant, Distill Table, opened to the public Sept. 8, 2018. Reserve a tasting tour by visiting their Facebook page . Find them at 14221 Madison Ave. in Lakewood.

Article originally published in Dames Dish! – Cleveland's Les Dames d'Escoffier monthly newsletter. Read more of newsletter here.

Les Dames D’Escoffier Cleveland Chapter at the Hildebrandt Building

By Erin Toohey Naso
Photos by Erin Toohey Naso and Elaine T. Cicora
Edited by Shara Bohach

What’s the best way to beat the January blahs? Head to a Les Dames d’Escoffier meeting for delicious food, spirited beverages and lively and interesting culinary conversation!

On a cold Tuesday evening, two dozen Dames brought their potluck courses and curiosity to the Hildebrandt Building – a former historic meat processing plant in the Clark Fulton neighborhood. Organized by Paula Hershman from Storehouse Tea (and tenant of the Hildebrandt), Dames got an up close and personal tour of the iconic building that is now home to artists and food entrepreneurs.

The Dames nestled into the community kitchen for presentations from three of our own business owners, Laura Adiletta, Shara Bohach, Paula Hershman and non-Dame (but Hildebrandt tenant) Molly Murray.

Laura Adiletta kicked off the spirited business presentations with her just-launched Farm Fare – a mobile marketplace for local foods and business management software for food hubs and small to mid-sized farms.

The online and app service aims to move agricultural product from farms to restaurants and retail stores through a logistic system that is cost effective and efficient.

Realizing that farmers spent nearly 40% of their time in deliveries, Laura and her team are looking to reinvent the supply chain by centralizing the product and streamlining the delivery process to allow farmers more time to do what they do best – farm!

Farm Fare takes sales through its online store and manages delivery, dispatching and loading for wholesale buyers and food hubs such as the Oberlin Food Hub.

Laura candidly shared the start-up’s trials and tribulations with a consistent eye and positive spirit on the future of her business.

Shara Bohach of Unity Design shared her thoughts on best practices for business branding. Derived from more than 17 years experience in designing logos and identity systems for clients in the culinary, health and beauty, medical and technology industries, Shara emphasized consistency is key in presenting and maintaining a brand.

Well beyond the typography and colors of a logo, an on-point brand is also reflected in how a company and its employees conduct itself.

Shara believes integral to building a brand is understanding the audience. She encouraged budding entrepreneurs and seasoned owners to understand what motivates the target market and tailor the message, while staying true to the brand promise.

Noting Starbucks and Whole Foods as examples of an integrated brand, she challenged Dames to determine what a brand should feel like – the promise, the name, the spirit – all being driving forces to the bottom line of a top of mind and trusted brand.

Along with her wisdom, Shara and Paula Hershman shared the identity system and gorgeous packaging of Storehouse Tea – which were designed by Unity Design.

Demonstrating a brand in action, Paula explained her company is as much about sourcing and hand-blending Certified Organic and Fair Trade teas and ingredients as it is about empowering women refugees to chart a path to creating a better life in America. The company employs refugee women from Rwanda and Iran to hand blend and produce the tea offerings and is committed to growing the company by staying committed to this same cause.

Storehouse Tea can be found in area restaurants, online, coffee shops, organic and health food stores, private label and in crates from specialty gift providers.

Molly Murray concluded the business presentations with her tour of the Wake Robin processing facility in the basement of the Hildebrandt. Wake Robin produces live, naturally cultured vegetables made in small batches using lacto-fermentation – or no heat preservation technique. Started with her father, the company is built on a triple bottom line concept: community, planet and profit.

That means livable wages for employees, zero waste through composting and recycling and efficient manufacturing techniques to provide consumers with a high-quality product at an affordable price all while keeping the business profitable.

Wake Robin produces nine products with five being flagship and four rotating offerings. Contracting with local farmers, Wake Robin hand processes organic cabbage, carrots, turnips, daikon and beets from Northeast Ohio farms and non-organic cucumbers and apples.

These fermented and probiotic products include Sauerkraut, Kickin Kimchi, Carrot Escabeche, Ruby Ruben, Garlicky Dill Cucumber Chips along with other seasonal flavors. Fermented products are growing in popularity as they provide access to fresh vegetables through the year delivering probiotic properties to allow the body to absorb nutrients better.

Wake Robin products are available for purchase at the West Side Market, Krieger’s, Mustard Seed, Heinen’s and various small shops in Northeast Ohio.

A big thanks to the Dames who organized and shared their delicious potluck items with the dynamic group.

Delicious loose leaf Certified Organic and Fair Trade flavors offered
by Storehouse Tea. Branding and packaging design by Unity Design.

Feasting in the community kitchen on potluck dishes.

Laura Adiletta from Farm Fare talks about the vision for the company.

Molly Murray from Wake Robin explains the impetus, business

model and other background on the father-daughter company.

Wake Robin deliciousness undergoing lacto-fermentation.

Les Dames D’Escoffier Cleveland Chapter at Bomba Tacos & Rum

By Elaine T. Cicora / Photos by Elaine T. Cicora

Never let it be said that our Cleveland Dames don’t know how to have fun. Thanks to Dame Jess Lindawan, director of marketing for Paladar Restaurant Group, we had a wonderful opportunity to dine, drink, learn, laugh and network during our November meeting at Bomba Tacos & Rum, a friendly, chef-driven restaurant in Rocky River featuring a lively menu inspired by Cuban, Salvadoran, Peruvian and other Latin-American cuisines.

One of the ways Bomba, a sister operation to Woodmere-based Paladar, distinguishes itself from other taco spots, we learned, is by its extensive collection of 75 premium rums and craft cocktails. And to help us understand more about this delightful spirit, we were joined by Melisa Baringer, sales associate for Cleveland’s own Portside Distillery.

We learned that Portside is an artisan distillery and craft brewery, and holds the distinction of being the first distillery to open in Cleveland since Prohibition. “Everything is small batch, hand bottled, and hand labeled, and the results are totally worth it!” said Melisa.

To drive home her assertion, Melisa brought with her four of the distillery’s award-winning rums for sampling. They included:

• Silver Rum: Distilled from 100 percent cane sugar in a homemade copper pot still, we learned that this “New World” rum is Portside’s most popular, described as “incredibly smooth, with lingering full-bodied and fruity esters [that] will remind you why rum was the most popular spirit upon the founding of our country.”
• Vanilla Maple Rum: A blend of pure Northeastern Ohio maple syrup and Madagascar vanilla bean, this slightly sweet rum has won “Best of Category” honors among flavored rums at the American Distillers Institute Competition, making it perfect served neat or blended in a favorite cocktail.
• Spiced Rum: Infused with a special blend of spices, raisins and a touch of vanilla for a spicy finish, this 100-proof product is smooth and easy sipping. No surprise to discover it’s a Bronze Medal winner from the San Francisco World Spirits Competition.
• Christmas Spirit Rum: A blend of ginger, nutmeg, cinnamon, and honey give this seasonal special its flavor. Slightly sweet and spicy, this rum has been described as “tasting like Christmas morning.” Portside only distills it once a year; so, you know, get yours while supplies last!

We were also treated to two fantastic specialty cocktails made with Portside products: The Spiced Cranberry Ginger Mojito, made with Spiced Rum, lime, mint, cranberry and ginger beer; and the Spiced Hard Cider Sangria, featuring Silver Rum, hard cider, spiced simple syrup and nutmeg.

We enjoyed our cocktails with a marvelous spread of tasty treats from Bomba’s kitchen, starting with freshly made guacamole garnished with pepitas and chipotle honey, and accompanied by an assortment of light, crisp corn, plantain, yucca and Malanga chips, made daily, in house.

Then it was on to a delicious buffet of mushroom empanadas, jerk-chicken skewers and a variety of soft tacos that included charred kale and corn, Rio-style chicken, braised beef and blackened fish.

As a sweet ending, we enjoyed churros and chocolate sauce.

Meantime, a vivacious group of nearly 30 Dames and their guests took full advantage of the opportunity to network, forge new business and personal relationships, and learn about each others’ roles in the food/drink/hospitality community.

Thank you to Jess, Bomba and Portside Distillery for hosting such a fun-filled, educational and relevant meeting.

Dame du Jour: Paula Hershman

By Maria Isabella

Interview by Britt-Marie Culey

As the saying goes, “When one door closes, another one opens.” And so it was with Paula, whose search for a second career took a couple interesting twists and turns. Here’s her story.

With a degree in Art Education, Paula enjoyed a successful career as a graphic designer. But when her kids were finally grown, she was itching to do something new and different. As she was working through her personal journey of discovery, she relied on coffee to keep her going. A lot of coffee. In fact, so much coffee that it started to affect her health. Her doctor recommended she switch to tea, and a friend turned her on to loose tea.

“It was calming, and I ended up getting my whole family hooked on it,” says Paula. She then came up with a business plan to open a sit-down tea shop. Unfortunately, everything fell through—and she was devastated.

Eventually, she conceived a different idea and decided to become a tea blender instead. This time, her idea became a reality, and ten years later, Storehouse Tea Company is still going strong!

Some highlights of her budding second career include getting certified organic, opening a new 800-square-foot showroom in Ohio City, and traveling to Taiwan to visit an Oolong supplier. But all this pales in comparison to the good she’s doing in the community.

“I hire refugees from Rwanda who are living in our area to do the packaging,” explains Paula. “I also produce a private label where the proceeds go back to build and run a schoolhouse in Northern Iraq for refugees escaping ISIS.”

This is all in perfect alignment with her own personal philosophy: Whatever you do has to benefit people. And indeed she’s doing just that.

Paula learned about Les Dames d’Escoffier when she met a Toledo member while giving a talk in Columbus. As for what she enjoys most about being a member of the Cleveland chapter, she says it’s definitely the camaraderie. “Women really need each other in business,” says Paula. “We’re strong and passionate, and men don’t always get that. It’s important to share those struggles with women who understand.”

Learn more about Paula as she shares some fun and interesting insights about herself.

What’s the most unusual thing you’ve ever eaten? I ate a whole frog in Taiwan and a deep-fried whole fish, eyes and all!

Which one chef (living or deceased) would you want to invite over for dinner and what would you serve? Jonathon Sawyer. I’d make him my pesto lasagna.

What is your favorite cookbook? The Joy of Cooking. It was a wedding gift and is my cooking “bible.” It’s my go-to for all the basics.

What’s your favorite food blog? Food Babe. She uncovers conspiracies in the food world. She’s definitely a “whistle blower.”

What’s your favorite comfort food? Italian wedding soup.

Any favorite snack? Doritos or popcorn.

How do you like to entertain? Casually. I like it to be BYOB so everyone is happy. I also like to make the main course, like barbecuing, and keeping it simple.

What’s your favorite dessert to prepare? Carrot cake with cream cheese buttercream frosting.

What’s one ingredient you can’t live without? Honey. I use it in tea and in general. Always local and raw.

Name 3 kitchen gadgets you can’t live without. Garlic press, spatula, and wine opener.

Coffee & Tea Time at the Emerald Necklace Inn

By Jessie Lindawan, Edited by Shara Bohach
Photos by Jessie Lindawan














On Monday, Nov. 30, 2015, Dame and Chapter Historian Gloria Cipri Kemer welcomed more than 15 members to her charming Emerald Necklace Inn’s Tea Room. Overlooking the Rocky River Reservation, the Inn is located in Fairview Park and was built in 1863 during the Civil War. It originally operated as the area’s first County General Store and now functions as one of the area’s most loved bed and breakfast establishments.

After arriving, Dames enjoyed a Pear Ginger Apple Cider with rum, an orange slice and orange sugar rim. Two varieties of Deviled Eggs and Liver Pâté with crackers proved to be a delicious accompaniment and tasty beginning to the evening. A savory Tomato Vegetable Rice Soup with Smokey Lapsang Tea Spice was served as the meeting was brought to order.

Treasurer Beth Davis Noragon provided an overview on the Chapter’s financials, and a motion to approve the report was accepted.

Following was Dame Terry Frick with an update on the Les Dames D’Escoffier National Conference in Charleston, S.C., from Oct. 29-Nov. 1, 2015. Terry discussed how inspired she was by all the talented women from LDEI’s 36 chapters and felt strengthened by plethora of incredible women in the food industry. She encouraged members to continue to support the presence of women in Cleveland’s food industry.

Chapter President Carol Hacker provided an update on conference scholarships and announced that two scholarships would be awarded for the 2016 conference, which will be held in Washington, D.C. Carol is graciously donating her President's stipend for another member to attend. Declaring 2016 as the “Year of Membership,” Carol’s goal is to add 10 new members.

Shara Bohach, Communications Chair, shared a postcard she designed that Dames can use to give to potential members or those who are interested in learning more about LDEI.

Grants and Scholarship Chair Jennifer Brush gave a quick overview on the Chapter’s streamlined grants application process and asked members what else we can do to improve. Dames discussed the possibility of identifying two to three non-profits and inviting them to a future LDEI meeting to give a brief presentation on what they do.

Co-Vice President Cynthia Schuster Eakin discussed fundraising opportunities, recalling a successful approach from the Vancouver Chapter and its Les Dames Summer Dine.

After committee updates concluded, Dames enjoyed the main dish of the evening: Baltimore Crab Cakes, Chicken Florentine, Potato Pancakes with Mushroom Julienne and Eggplant topped with Tomato and Feta Cheese.

Dames were then treated to an intriguing presentation from Annie Denton with Red Cedar Coffee Company, located in Berea. Annie discussed her family’s business and rich history in coffee bean sourcing and roasting. She will be traveling to Costa Rica in February to source the beans for Red Cedar’s future specialty coffee blends.



As the meeting came to an end, members enjoyed homemade apple strudel topped with whipping cream and a complimentary 2-ounce bag of Red Cedar coffee.

The Cleveland Chapter’s next Les Dames d’Escoffier meeting will be held on Jan. 11, 2016 at Green City Growers.

Touring Chateau Hough Vineyards and BioCellar

By Elaine Cicora
Photos by Shara Bohach

Nearly 20 Dames and guests paid a July 14 visit to Chateau Hough, the ambitious urban-agriculture project of journalist and community activist Mansfield Frazier.

Settled at the intersection of East 66^th and Hough, the reclaimed property is home to nearly 300 vines growing red and white grapes. Planted in 2010, the vines were specially selected for their ability to withstand cold Ohio winters; and if the bounty of beautiful bunches hanging from the vines is any indication, they have surely acclimated to their Northern home.

Our gracious and gregarious host told us that his first wines (supplemented by grapes from other vineyards) were bottled in 2013, and earned praise from Oprah Winfrey’s O Magazine as well as snagging a second-place ribbon in the Great Geauga County Fair. While the wine is currently made off site, plans call for eventually transforming a nearby abandoned building into a working winery. We enjoyed samples of both the red and white wines. As Mr. Frazier joked, “No wine snobs allowed! It’s all so subjective, just drink what you like!”

We also got a tour of the one-room biocellar, a beautifully constructed, below-grade space built on the foundation of an abandoned home. The first of its kind in Ohio, the biocellar uses passive solar heating to maintain a steady year ‘round temperature; the addition of a rain garden and water-recycling system keeps large quantities of runoff out of the city sewers. Although plans originally called for growing mushrooms in the biocellar, Mr. Frazier says that tests have shown the space is too airtight, and that mushroom spores in the air could create health hazards. Currently tests are underway to determine what crops can be safely grown in the space.

As impressive as all of this is, the real story, we learned, is that Chateau Hough is a nonprofit organization with a mission to improve the economic health of the neighborhood. Mr. Frazier’s goals are to foster urban food production; employ local residents with disadvantaged backgrounds; and re-purpose vacant homes and idle urban lots to create wealth-building opportunities. As the venture begins to make money, Mr. Frazier hopes to turn the property into a cooperative, turning over ownership of the facilities to the workers. Meantime, vineyard construction and maintenance, along with various learning programs, has provided work for many neighborhood residents.

Following the tour and discussion, most of the membership headed to Li Wah for dinner. The food, the service and the fellowship was wonderful, and another fine Les Dames event was enjoyed by all present.

Rum and Beer Tasting at Portside Distillery and Dinner at The Willeyville

By Shara Bohach | Photos by Beth Segal

On Monday, January 12, Cleveland Dames and guests were the lucky first group to enjoy a tour and tasting at the new Portside Distillery on the Flats East Bank. A craft beer and rum distillery, Portside opened this past year and has its grand opening tonight, Thursday, January 15, 2015.

Lauren McPherson took us on a tour of the distillery. She noted that the building had some history, once used to manufacture organ pipes and later for sanitation, before they took it over in 2011. Located next to the Port of Cleveland, they adopted a nautical theme in the decor, complete with lighthouse tap handles. We gathered around their one-of-a-kind copper-pot still locally-made in Tremont, learning that the double diamond barrels at the top remove impurities at the beginning of the three to four week distilling process.













They make five different styles of rum, using products from The West Side Market to infuse flavors: Silver Rum, Hopped Rum, Vanilla Maple Rum (pure Geauga County maple syrup and Madagascar vanilla beans), Spiced Rum, and Christmas Spirit (made just once a year). They're also aging barrels of rum, which will be ready in three years. Save the date!













Dan Malz, one of the founders, owners, and chief brewer then took us on a tour of the brewery. They cleverly stack tanks to make the most use of their limited space. Upper and lower tanks each brew a different lager or ale. We were then led back to the tasting room to sample. Each Dame was given a choice of four rums, beers or a combination of both. With five rums and twelve craft beers on tap, there was much to choose from. One of the crowd favorites was the Yule Shoot Your Rye Out winter warmer (named / punned after the line in A Christmas Story), which despite its ABV of 8.2%, was not too heavy and bursted with cinnamon flavor.













We then walked less than a block, on this very chilly, very windy night, to The Willeyville Restaurant, owned by Chris and Krista DiLisi. Dames enjoyed a wonderful three-course dinner of Salad or Vegetable Minestrone, Chicken Florentine or Vegan Ramen, and an assorted sampling of cream puffs and other decadent bite-sized desserts. Lively conversations and laughter surrounded the table and indeed, everyone had a warm time on a chilly night.
 

Dame du Jour: Maggie Harrison

By Maria Isabella

While Maggie was working on her degree from the Cleveland Institute of Art, she did what most college kids do to earn money: she worked in food service with a variety of seasonal cooking positions. Fifteen years later, she couldn’t ignore the fact any longer: She loved everything about food.

“I finally realized that I really enjoyed the food industry,” says Maggie, “and that I could make it a serious career”—which she did.

Today, Maggie is a Cleveland sales representative for Vanguard Wines. To get to this point in her impressive 30-year career, she achieved some lofty credentials: CSW (Certified Specialist of Wine) and WSET (Wine and Spirits Educational Trust Level 3). She also attended the enviable, by-invitation-only Oregon Pinot Camp. Plus, she was once a wine buyer for Whole Foods, a very competitive position.

“It was my mom who influenced my love of food the most,” admits Maggie. “I still remember eating the heel of her freshly baked bread. I also remember pulling up my very first carrot out of her garden. The best carrot ever! I’ll never have one as good.”

She goes on to add, “Today, cooking is relaxing for me. It separates work from personal time. It’s a creative outlet and can be somewhat meditative in nature. As for wine, I think of it as a food. I serve it with meals, which slows you down. It also slows down the conversation you’re having with company. It’s pretty much a key ingredient to any meal.”

As for where she’s had the best wine, she says it would have to be in Piedmont, Italy.

“That is where things ‘clicked’ for me,” admits Maggie. “Locally grown produce and meat with local wine. Simple but fresh ingredients, simply prepared. It was the start of my visiting small towns throughout central Italy. Each one had its own distinct style and flavor. They really added definition to the term ‘local.’”

Of all the great foods she’s tried, the most unusual were the freshly caught octopus and crab on Corsica. “They were caught by our host’s son,” she explains. “His wet suit and spear, which we saw outside the cellar, gave us our first clue to the possibility of our evening meal. It was absolutely delicious and unusual for the fact that it was caught just for us within a mere hour of dinner.”

As for how she first heard of LDEI, Maggie says Beth Davis-Noragon invited her about five years ago, but she didn’t feel quite ready to join at that time. Then Beth asked her again last year, and she is now the Cleveland chapter’s vice president.

“LDEI’s mission is in line with what I am most passionate about: food, education, and philanthropy,” says Maggie.

Learn more about Maggie as she shares some fun and interesting insights about herself.

What is your favorite cookbook? Joyof Cooking. A great resource.

What is your favorite food blog? Smitten Kitchen.

What’s your favorite comfort food? A casserole of eggplant and zucchini with tomato sauce, mozzarella, and lots of basil. Sort of an eggplant parmigiana.

Any favorite indulgences? Really good wine. Champagne, Barolo, Burgundy.

What’s your favorite snack? Peanut butter and gluten-free rice crackers with almond milk.

Do you have a signature dish? Baby back ribs. Even though I eat almost an entirely vegetarian diet, my ribs are the best. It’s the one meal I don’t have to ask my family twice to come over for!

What’s your go-to, quick-and-easy dinner? Stir-fried veggies with rice and noodles.

Name 3 things that are always in your refrigerator. Lemons, wine, and honey.

Name 3 kitchen gadgets you can’t live without. Cast iron pan, chef’s knife, and cutting board.

What would people be surprised to find in your kitchen pantry? Frozen tater tots.

Mixing it Up with the Dames!

By Andrea Wargo

Thursday night's fundraiser at Bar Cento's Speakeasy was a huge success. Members and guests gathered at this historic Ohio City location for a spirited evening of craft cocktails, small plates, music and a Chinese auction.

Guests enjoyed a charcuterie board featuring an assortment of house-cured Ohio meats, along with a mouth-watering selection of artisan cheeses.

Never-ending platters of warm french fries, seasoned with whole cloves of garlic and sprigs of rosemary, kept appearing. The restaurant's award-winning pizza was in high demand and disappeared just as fast as it reached the appreciative crowd.

But the real stars of the show were the signature craft cocktails by three of Cleveland's top bartenders. It would be hard to pick a favorite among the three offerings.

The first to be sampled was Molly McSweeney's Spring Refresher featuring OYO whiskey, rhubarb bitters and muddled strawberries. It tasted like springtime in a glass.

Lorelei Bailey's Fig Thyme was another winner. This unusual drink featured OYO bourbon and Bon Maman fig jam.

Jam.

Fresh thyme.

In a drink.

Not a combination that pops into your head when you think cocktails, but it certainly worked. It was delicious.

The last drink presented was Danina Calame's Pretty in Pink. OYO stone fruit vodka, apricot brandy and guava nectar were shaken together with a bit of ice and lime juice for a light, sweet drink to end the evening's cocktail tasting.

In addition to the outstanding drinks and food, there were many happy winners of food-themed raffle prizes. Gift certificates to local restaurants, a tour of the West Side Market, a basket of locally produced food, and a sampling of olive oils were some of the prizes awarded to those lucky enough to have the winning ticket.

The event raised funds for the Green Tables Initiative, with all proceeds from the evening benefitting projects in Northeast Ohio that will help consumers better understand the link between farming and the food they eat.

Dame du Jour: Gloria Cipri-Kemer

by Maria Isabella

With a paternal family that owned a deli and pizza parlor in Connecticut and a maternal family that owned a neighborhood café in Colorado, it’s no wonder Gloria Cipri-Kemer is in the hospitality business today.

“Hospitality is my main concentration,” says Gloria. “Making people feel comfortable and feeding them is what I love to do.”

Clevelanders are certainly very lucky to have her. In fact, they’ve been flocking to her ever-popular establishment, the Emerald Necklace Bed-and-Breakfast Inn in Fairview Park, Ohio, ever since it opened in 1999. But make no mistake. This is no ordinary inn; it’s also a tea room, a spa, a beauty salon (Gloria is a licensed cosmetologist), and a gift shop.

“I was developing children’s beauty salons in Southern California and designing hair products and styling equipment before I moved to Cleveland. Once here, I decided to open up my own inn/beauty salon, and the rest, as they say, is history!” explains this award-winning entrepreneur.

As a child, she loved helping her Italian mother and grandmother in the kitchen. She particularly remembers Sundays, when she would savor the aroma of meatballs cooking. No wonder, of all the places she’s traveled, she loves the food of Northern and Southern Italy the best.

“The sauces were garden fresh,” she reminisces, “and the bread was a meal in itself.”

As for how she likes to entertain herself these days, Gloria says it’s all about making it special. “I love taking the time to carefully set my table, the time to cook home-style food, and the time to eat leisurely with family and friends.”

Gloria has been a member of LDEI’s Cleveland chapter from the very beginning. “I joined after I saw a small ad in the Plain Dealer,” she explains.

As for what she enjoys most about being a member? “Besides all the great food,” she reflects, “I enjoy meeting very interesting women and learning about different styles of restaurants.”

Learn more about Gloria as she shares some fun and interesting insights about herself.

What is your favorite restaurant and what do you usually order there? Pier W. I really enjoy all their fish meals.

What’s the most unusual thing you’ve ever eaten? In Colorado, I ordered an appetizer called “Rocky Mountain Oysters.” Turned out, it wasn’t fish.

Which one chef would you want to invite over for dinner and what would you serve? I would love to meet Martha Stewart and hang out with her. I would fix her my grandmother’s home-made tacos.

Describe your perfect meal (including wine if desired). I love steak and seafood. I’m not a wine drinker.

What’s your favorite comfort food? My husband’s pork and sauerkraut over mashed potatoes. I’d never heard of this dish until I moved to Cleveland. He’s Irish and German.

Any favorite indulgences? Fresh strawberries and pound cake topped with real whipped cream.

What’s your favorite snack? Any hot drink with any creamy dessert. Then I’m in heaven.


What’s your go-to, quick-and-easy dinner? My quick-and-easy signature dish is chicken cutlets.

What’s one ingredient you can’t live without? It’s a toss-up between tomatoes and garlic.

Name 3 kitchen gadgets you can’t live without. A good knife, zester, and hand whip.

Dishing with Dames at The West Side Market

By Shara Bohach

Sold Out! Our 2013 Fundraiser, Dishing with Dames at The West Side Market was a great success. Over 140 gathered at Market Garden Brewery last night to hear stories of obstacles, inspirations and long, long, long days of work as told by lady vendors from this historic Cleveland landmark. We heard from Irene Dever, founder of Irene Dever Dairy (a stand that has been in operation for over 35 years), Judy Khouri of Judy’s Oasis, and Emma Beno of The Pork Chop Shop. We heard the story of a lady vendor who took a break to get married, paraded around the market in a pickle cart as a "reception", and then got promptly back to work! This lively discussion was moderated by Dame Marilou Suszko and Laura Taxel, authors of Cleveland's West Side Market: 100 Years and Still Cooking. The authors signed copies of their book for guests after the presentation.

Guests enjoyed small dishes featuring prepared foods and artisan products from women-owned stands at the Market. These included Beer Brat Sliders (The Pork Chop Shop), Deviled Eggs (Irene Dever Dairy), Hummus, Baba Ghannouj, and Pita (Judy’s Oasis), Mozzarella Skewers and Roasted Asparagus Salad (The Basketeria, and The Olive & The Grape), Pizza Bagels and Craft Italian Ices (Frickaccio’s Pizza Market), Assorted Cannoli (Theresa’s Bakery), and Cupcake Truffles and Popcorn (Campbell's Sweets Factory). And we cannot forget the "Shrub!" Each guest was treated to a rum cocktail created specially for the event: Dames’ Portside Rum Shrub Cocktail with Aged White Balsamic Vinegar from The Olive & The Grape.

Some fantastic prizes were raffled off to lucky winners, including restaurant gift certificates, books, baskets of culinary delights, tours and classes. All were donated by our generous members and friends. Brewer Jennifer Hermann conducted tours of the Market Garden Brew House for those interested.

The numbers are still coming in, but the fundraiser generated terrific funds which will be granted via our Green Tables initiative later this summer. Thank you to all who came, and especially those who donated their time, sponsorship, and raffle prizes.

See many more photos from the evening on our facebook page.

Cleveland Dames About Town

Lots of food related activities this past weekend! Here are a few photos of Dames about town.

Dame Elaine Cicora was one of three judges (including Kenny Crumpton from Fox 8 and Joe Crea from the Plain Dealer) judging the Maker's Mark Challenge at the fourth annual Chef Jam at the Rock & Roll Hall of Fame on June 10, 2012. Sampling nine dishes, both savory and sweet, they chose Momocho as the winner.


Dames Linda Fletcher and Shara Foldi visited with Karl Wente, Fifth Generation Winemaker from Wente Vineyards, and big supporter of Les Dames d'Escoffier. Karl was in town for an achievement award and stopped in at Akron's West Point Market for a wine tasting and bottle signing on June 10, 2012. They enjoyed tasting two whites and two reds, including the estate's limited production showcase wine The Nth Degree.

Wine, Cheese and Chocolate! The Best of Ohio

By Shara Foldi

What a night! Thursday, April 26 the Cleveland chapter of Les Dames d'Escoffier had its annual fundraiser, and as would be expected, it was rather tasty!

Four wineries, four cheesemakers, and four chocolatiers participated (listed below) and brought delightful, diverse samples for the 65 or so guests to taste and enjoy. The event was held at the beautiful Trevarrow Showroom in Parma, which made attendees eager to re-do their home kitchens! Guests circulated though five gorgeous kitchens, to taste some of the best wine, cheese and chocolate Ohio has to offer.

Wine
Ferrante Winery
Firelands Winery
Harpersfield Winery
South River Winery

Cheese
Canal Junction Farmstead Cheese
Kokoborrego Creamery
Lake Erie Creamery
Mackenzie Creamery

Chocolate
Coquette Patisserie
Emerald Necklace Inn & Tea Room
Pomona Chocolates
What's For Dessert?

Summed up by Programming Chair, Carol Hacker, "Attendees loved the opportunity to sample wonderful wines, cheeses and chocolates from independent local producers. The exposure benefits both sides and supports the link between farm and table. A delicious learning experience - what could be better?"

All event pictures are posted on our facebook page - enjoy!