Tag Archives: Cleveland

Winner Winner! Twenty, SousVide Supreme,
and Cocktail Name

By Michael Ruhlman | Published: December 5, 2012

 

Introducing the "Major Award."/Photo by Donna Turner Ruhlman.

Cocktail Name Winner "Major Award," from Stefan Was, of Cleveland, OH This was chosen from many, many wonderful names, by Paulius and Claudia, and I whole-heartedly embrace this great and elegant name, in its saying Cleveland without using Cleveland, its nuanced suggestion of Christmas and fun without saying either. Poetry! "Major Award" is a reference, of course, to one of my favorite movies, "A Christmas Story," which opens in Cleveland's Public Square. Donna and I never see a box with "Fragile" written on it without saying aloud, "Fra-GEE-lay." Darren McGavin's major award was of course, the famous leg lamp. Stop by Paulius's Velvet Tango Room, and you'll see the lamp in an upstairs window. Stefan, Paulius says come on in and you'll have a Major ...

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Le Creuset Giveaway!
Roasting Technique Video & Event

By Michael Ruhlman | Published: November 7, 2012

Between you and me, putting a salted bird in a heavy-duty pan and popping the pan into a really hot oven is almost too simple to be called a technique, but one of the most frequently asked question I get is, "How do I roast a chicken?" So, it must be a technique! In Le Creuset's third giveaway (ten awesome roasting pans—for chicken, potatoes, brownies, cornbread, just about anything!), we're roasting. We roast a chicken in this pan because it has low sides, allowing great circulation for the moist bird, and because we can put it on the stovetop to make the sauce after we've cooked the bird. How to roast a chicken:

  1. Either truss or stuff the bird (with a lemon or onion) so that hot air circulating inside the cavity doesn't overcook the breast.
  2. Put plenty of kosher salt all over the bird so that it's ...

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West Side Market’s 100th B-Day!

By Michael Ruhlman | Published: November 2, 2012

Cleveland's West Side Market by Cleveland writers Laura Taxel and Marilou Suszko.

Cleveland's amazing West Side Market turns 100 years old and celebrates tomorrow with a great big bash of chefs and food. Greenhouse Tavern's Jonathon Sawyer had it right when he called it "a cathedral of meat." Right on! The building itself, completed in 1912, one of the few municipally owned and continuously running markets in the country, is flanked by vegetable venders. Cheese and dairy run the inside north wall. Nuts and prepared food and pastry run the southern boundary. Kate's Fish on the eastern side of the market sells pristine fish. Near her, I buy coriander seed, curries, and pink salt from Narrin Carlberg's amazing spice booth. French lentils and other spices are on the west side of the ...

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Salumi Video & Tour Events

By Michael Ruhlman | Published: October 1, 2012

  On Saturday night in Cambridge, on a young friend’s recommendation, we dined at The Russell House Tavern, near Harvard Square, where chef Michael Scelfo and his mischievous band of cooks put out excellent high-end tavern fare. I was delighted when my 13-year-old son perused the menu and immediately asked, “Can we get the charcuterie board?” This question has only one correct response. I especially appreciated Scelfo's pork rillettes, which were topped with a creamy layer of duck fat. Scelfo has a menu that would seem to be designed exactly for me, with items such as “Pig’s Head Cake” and “Crispy Pork Belly Sandwich,” but also deviled eggs and superb fried oysters. But it was the fact that he, like so many other chefs, offered charcuterie. Indeed the charcuterie or salumi board is now ubiquitous in American restaurants. A charcuterie board even made it onto an episode ...

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Dinner with Pardus

By Michael Ruhlman | Published: August 1, 2012

 

Chef Pardus and Michael sharing a tasting moment. Photo by Donna Turner Ruhlman.

My Dinner with Pardus

Originally posted July 31, 2008 Do you have any veal hearts?” Pardus asked. The vendor, with happiness and surprise, said, “I do!” He pulled it out of the cooler and said, “How about five bucks?” “Sold!” What happens when a chef visits for the weekend? My old instructor and now close friend Mike Pardus (pronounced PAR-dus—some people think because he’s a chef, it’s pronounced par-DOO) visited recently. The main fact about Michael is that he is a cook in every fiber of his body, meaning, in part, that when he’s away from his work as a chef instructor at the CIA, when he can do anything he wants because he’s on holiday, he chooses to cook all day. Which ...

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Posted in Appetizers, Beef, Books, chefs, Elements of Cooking, Memories | Also tagged , , , , , , | Comments closed

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