Pasta Making Class with Stefanie Paganini & Chapter Meeting

By Elaine Cicora

Thirteen lean and hungry members of the Cleveland Chapter of LDEI made their way to Chesterland on March 7. Their destination: the International Culinary Arts and Sciences Institute. There we were greeted by Dame Stefanie Paganini, who provided a brief tour of the lovely facility that her mother, Loretta Paganini, founded in 2005 as the professional arm to her popular cooking school.

Dame Candice Berthold lead us in a brief business meeting (is 20 minutes a new record?), during which we enjoyed wine and some delicious avocado hummus made by the ICASI prep kitchen. Then it was time to roll up our sleeves, tie on our aprons, and head into the pastry kitchen where we were soon up to our elbows in fresh pasta dough.

Stefanie revealed to us the secrets of striped tri-color pasta –  white (plain), green (spinach), and red (red pepper) – and set us free in teams of two to craft bowties and pansotti, a stuffed tortellini-like pasta whose name, significantly enough, means "pot belly!" The interactive task not only elicited our creativity (pasta dough patterns ranged from tidy stripes, to argyles, to wavy psychedelic stripes), but also plenty of laughter and good-natured chatter.

(Of course, what happens in the kitchen stays in the kitchen. But it really is amazing what you can learn about someone when you're cooking together!)

Stefanie topped the bowties with a chunky salsa al pomodoro. The ricotta-and-prosciutto-stuffed pansotti were finished in a delightful almond pesto.

Back in the dining room, we feasted family-style on overflowing bowls of both types of pastas – it all tasted wonderful! – and then finished our meal with homemade apricot almond biscotti and coffee.

Before we knew it, it was 9 p.m. and time to adjourn. We headed out into the springlike evening with well-earned big bellies of our own, along with recipes for future use and warmest thanks to Stephanie Paganini for one of the best-tasting programs in memory.

Happy Hour Fun at Spice

By Kim Hall and Shara Foldi

Ten Cleveland Dames met up this week for our first happy hour adventure. We had intended to visit a few establishments in the Gordon Square Arts District, but were having such a great time at our first stop, the new Spice Kitchen and Bar, that we never left!

We were warmly welcomed by general manager, Amelia Ammann, who set aside several tables for us, and joined us for a bit. Our tables were quaintly set with Ball jar water glasses and dried flower arrangements. The bar area was beautiful with intriguing hanging light fixtures that, (if we got the story right,) were made by chef/owner Ben Bebenroth using driftwood that had come from Lake Erie. What a nice, local touch!

We tried most items on the creative happy hour menu - delightful polenta chick pea fries served with a spicy remoulade, creamy mushroom beignets, fragrant spiced lentil soup, and the 41st flatbread complete with fried eggs on top. One Dame ordered a salad as well. We all tried each other's appetizers and everything was very much savored and devoured. Most enjoyed the happy hour wine specials and a few tried a refreshing Caipirinha and a "girly" martini.

It was a truly nice evening, as Dames mingled and got to know each other better. There was never a shortage of things to chat about. We talked about everything from what we thought of the food, to each other's businesses, to books we're reading, to families, to things we never knew about each other (ie: Linda's ballerina days and Shara's rock band days), to the upcoming fundraiser.

We stayed later than any of us planned, and stayed put at Spice (as previously mentioned)! Amelia, a long time restaurant professional, was delighted to learn about our group and we will invite her to a future meeting! Stay tuned for our next adventure...

Dame du Jour: Jennifer Wolfe Webb

By Maria Isabella, Interview by Donita Anderson
 

Jennifer Wolfe Webb, director of The Cucina at Gervasi Vineyard in Canton, developed her early love of all things food through her mother, and then later through Zona Spray. In fact, Jennifer received her culinary training at Zona’s eponymous cooking school after having earned both a bachelor’s and a master’s degree in English. After earning her cooking school diploma, she also went on to receive an MA in Library Information Science, which she uses in her outside consulting work for food and food service businesses.

Jennifer’s proudest professional accomplishment to date has been putting together the brand new Cunica culinary school and assembling an impressive group of independent culinary instructors. A perk that comes from her association with this caliber of gastronomic venture is the people she comes into contact with. For example, when a visiting celebrity chef from Italy visited her home, with almost no time to prepare, Jennifer whipped up pizza appetizers and Philadelphia ice cream. Instructors from the Cucina brought the rest, and it was a fantastic evening of culinary delights and impromptu entertainment. “Most of the entertaining I do now happens on the spur of the moment,” admits Jennifer, “and is much less elaborate than the entertaining I did when I was less busy professionally.”

Of all the places Jennifer has eaten throughout her travels, her favorite is Arthur Bryant’s Barbecue Restaurant in Kansas City, Missouri (her hometown). She orders their burnt ends every time she goes back to visit her parents. But almost just as much, she relishes her husband’s delicious breakfasts while relaxing on deck aboard their sailboat.

What does she enjoy most about being a member of LEDI?  In two words: the people!

Learn more about Jennifer as she shares some fun and interesting insights about herself with LDEI.

Which one chef (living or deceased) would you want to invite over for dinner?  Sarah Leah Chase.

What is your favorite cookbook?  All of Sarah’s cookbooks.

Any favorite indulgences?  Lindt Salted Bittersweet Chocolate.

What’s your go-to, quick-and-easy dinner? Frittata or whole grains with veggies and cheese.

What’s your favorite dessert to prepare? Salted caramel sauce. I have this great recipe, which I serve over pound cake or ice cream. It’s wonderful.

What’s the biggest cooking mistake you’ve ever made? Early on, lots of things. But a crock pot, brisket, and way too much water comes immediately to mind.

What’s one ingredient you can’t live without? Olive Oil. I use the Greek Lefas brand, which I get from a neighborhood family store. I use cans and cans of it.

Name 3 things that are always in your refrigerator. Parmesan, Greek yogurt, and vegetables.

Name 3 kitchen gadgets you can’t live without. Chef knives, Oxo peeler, and silicone spatulas, which I feel you can never have enough of. My daughter actually makes fun of the fact that I’m always using them to get every last bit out of a container!

What would people be surprised to find in your kitchen? Ridiculous number of condiments everywhere.

Cleveland Dames Making News!

Bev Shaffer makes the cover of Ohio Magazine!
Check out the JUST DESSERTS cover story in the February 2012 issue of Ohio Magazine. Chef Bev Shaffer shares her passion for all things chocolate. Find additional content online.

Candice Berthold supports Go Red for Women in February
Most of us associate February and the color red with Valentine's Day. However February has another important distinction: February is American Heart Month.

"Being a heart attack survivor, I am a big supporter of heart health education, and especially awareness of heart health and heart issues regarding women. To help promote more awareness, I wear red every day in the month of February. I also support the Go Red for Women program and their local events." To learn more visit, www.goredforwomen.org.  "I was very proud to be able to donate packets of seasonings (with recipe) and olive oil for the women who attend the Go Red event in Cleveland, February 17 and in Lake County, February 24."

Gloria Cipri Kemer in Cleveland Business Connects magazine
Gloria, Owner of Emerald Necklace Inn, now in it's 12th year, was named a Leading Female Entrepreneur in Cleveland Business Connects Nov/Dec 2011 issue. The article spotlighted 10 local ladies Leading the Way and setting a positive example for business owners across Northeast Ohio.

Dame du Jour: Donita Anderson

By Maria Isabella, Interview by Jennifer Wolf-Webb

Donita Anderson

Donita Anderson, executive director of the North Union Farmers Market, was first introduced to her love of food by her grandmothers. “Both my grandmothers were fine chefs,” she explains with pride. “One was Asian, one Scottish.” Chef Aliette Benson in Detroit also had a profound influence on her eventual career choice. With a degree in biology and formal training as a chef, Donita has been contributing her multiple talents to the culinary field for the past 35 years.

When not working, Donita likes to entertain by throwing impromptu dinners for family and friends. She especially enjoys improvising with great products from local markets. “A good example,” she says, “is the fresh, organic, free-range poultry from Tea Hill Farms. The stock from their chicken is unbelievably good; nothing else comes close. Once you’ve tried it, you’ll never use the stuff in the boxes again.”

Donita first heard of Les Dames d’Escoffier through Crickett Karson nearly four years ago. What does she enjoy most about her membership in this society? “Being with hardworking people,” she replies without missing a beat.

Learn more about Donita as she shares some fun and interesting insights about herself with LDEI.

What’s your favorite restaurant and what do you usually order there?  There are so many chefs in Cleveland doing great things with food. I particularly enjoy going to La Campagna, Pacific East, Crop, the Flying Fig, and Li Wah (especially for their dim sum Sundays). Another favorite is Cortez Fish Market off Longboat Key in Florida (best stone crab and Gulf shrimp around!).  But the truth is, I really do eat at home quite a bit. I enjoy preparing something different every night. If I’m not doing that, then I’m eating in Amish homes, with chef Ben Giordano (in my opinion, a genius and the best American chef), or with friends who have prepared wonderful meals using produce from our farmers’ markets.

What’s the most unusual thing you’ve ever eaten?  Balachong (aka the caviar of east Asia): a hot and spicy spread made with garlic, caramelized onions, fermented fish paste, and dry shrimp.  It’s delicious on hot toasted and buttered scali (from On the Rise Artisan Breads in Cleveland Heights).

Which one chef (living or deceased) would you want to invite over for dinner?  Sarah Leah Chase.

What is your favorite cookbook?  The Nantucket Open House Cookbook.

What is your favorite food blog?  The Pioneer Woman Cooks! by Ree Drummond.

Any favorite indulgences? Mitchell’s dark chocolate marzipan.

What’s your favorite snack? Tart dried cherries and cashews.

What’s your favorite dessert to prepare?  An almond tart with raspberry jam.

What’s the biggest cooking mistake you’ve ever made? As a sous chef at the Hilton, I made Cherries Jubilee for 500 and ran out of ice cream!

What’s one ingredient you can’t live without?  Sea of Cortez salt.

Name 3 things that are always in your refrigerator.  Eggs, milk, and butter.

Name 3 kitchen gadgets you can’t live without.  Food processor, knives, and chopsticks.

Bev Shaffer in Ohio Magazine!

Bev Shaffer and her chocolate desserts are featured in the February issue of Ohio Magazine! Enjoy!

Chez Ruth Levine

Seventeen stalwart members (give or take a few) of our chapter braved darkness, wind, and rain for the promise of warm fellowship and great food on Monday January 23. Needless to say, we weren't disappointed.

Member Ruth Levine (owner and chef of Bistro 185) graciously opened her beautiful East Side home to us for the meeting, which kicked off with a delightfully brief and well-focused business meeting chaired by our hard-working prez Bev Shaffer. Then, the fun began – as we adjourned the business portion of the evening and headed for a bountiful soup-and-salad buffet created especially for us in Ruth's amazingly decked-out home kitchen.

Among the unforgettable yummies: a giant platter of field greens dressed up with pecans, cranberries, and blue cheese; sweet, cake-like slabs of tender corn bread; a vibrant white-bean chili; and a remarkable jambalaya – chicken, andouille, okra, smoky paprika, and the "secret ingredient:" poultry seasoning! Almost as intriguing as the food were Ruth's massive serving pieces: artful platters, colorful bowls, and curvy copper pots that made the meal as pleasing to the eye as to the palate.

Many conversations about food, drink, fund-raising, communications, publications, and other matters of interest to hospitality professionals took place over dinner. But not surprisingly, by evening's end almost everyone wound up standing around the stainless steel island that anchors Ruth's kitchen, and sharing stories about the local food scene. (Rocco Whalen's remarkable weight loss was an especially animated topic for discussion!)

And then, before we knew it, it was time to head home. Ruth graciously sent us on our way with cartons, and bags, and containers of leftovers destined for next-day lunches. The fond memories of friendly networking and fellowship? For those, thanks go to all those who attended.  – Elaine T. Cicora