Fun Playing With A Chicago Breakfast That Channeled the Catskills

I so apologize for the long delay between posts. Since my last post on May 19, we've been to NY and back, and to Cincinnati and back - cooking on both trips. Reports will follow eventually - but I didn't want to lose this report on a very cool Chicago spot that was our last taste of that city on our early May trip.

Donut Holes - the Amuse at Lou Mitchell's

Having been forced to dismiss the lawsuit against the city that tore up my labrum after the trial judge allowed the City to fundamentally change the case, literally moments before we were to select a jury, and knowing we'd be re-filing and starting again, I was determined to enjoy one last special taste of Chicago before we left to drive back to Cleveland. The only problem was that we'd had to meet with my attorney first thing Thursday morning, and we had to be checked out of our hotel room by noon to avoid extra charges. So - we sprinted across downtown to 565 W Jackson Blvd to sample a place recommended by a friend - Lou Mitchell's. 

Now, I suppose that there are a lot of locals who think this place is a tourist trap and nothing but. But let me tell you - one step into the dining room, one breath of the aromas, and one look at the tables, food and servers were enough for me! I felt transported to the world of "Catskilland" - a marketing term coined for New York's Catskill Mountain resorts in the late 1980s. My parents were married at the Nevele, and my childhood experience was indelibly inked by time spent "in the Catskills," at the Nevele and other resort hotels long gone. Since I married Bob nearly 15 years ago, I'd often hoped to take him to the Catskills to experience at least a taste of it; however, it is almost gone now (Kutshers Country Club  is the only "Borscht Belt" hotel still operating).

Fast forward back to Lou Mitchell's. It wasn't especially "Jewish" at all - but something about the look, the smell, the feel - I felt like I was back in The Mountains. It didn't hurt that our server was an older woman who understood completely when I asked for expedition, as we needed to walk a bunch of blocks back to our hotel before noon (and it was already after 11am). I wanted to take some atmosphere shots, but the stress and hurry made that impossible. The above freshly prepared donut holes are kept in a container by the entrance, and offered to patrons as they enter or wait for a table. Fortunately, we got to enjoy our nosh and get right to a table.

La Conga Delight (Bacon, Tomato and Cheese), Choice of Homemade Bread, Melted American Cheese, Crisp Bacon and Tomato, Fries

My selection - brought freshly cooked, hot, crispy and delicious. The house-made fries are simply lovely - creamy and crispy. And, the leftovers made a delightful road snack, holding much of their crunch though cold.

House-Made Coleslaw




Though I skipped the pickle, I adored this cole slaw.


La Conga Close Up



BLT Club, Crisp Bacon, Lettuce and Tomato on Homemade Golden Brown Greek Toast, Fries



Bob loved his choice (and my bite was fantastic) - crunchy, cheesy, creamy - and most importantly - made fresh with fresh ingredients.

Since the case has been started over again, I anticipate additional Chicago trips to resolve it. We have promised to return to Lou Mitchell's without a time clock ticking over our heads, to give it the respect and enjoyment that it deserves. Despite the rush - we had great fun sampling not only the tasty food and fabulous service - but the nostalgic atmosphere of Lou Mitchell's.

Fun Playing with Dim and Den Sum

Dim Sum, as many of you know, is a Cantonese reference to "The Heart's Little Treasures." In practice, Dim Sum generally consists of small plates of dumplings, cakes, rolls and other dainty goodies, usually labor-intensive to make, and quick and easy to eat. Cleveland-area Chefs Christopher Hodgson and Jeremy Esterly have turned the concept inside-out with their historic (read: first legal in Cleveland) food truck: Dim and den Sum. Combining modern communications technology (ie Facebook and Twitter), cooking technology (a mobile kitchen) and eclectic crafting on Slow Food, Soul Food, and Asian themes, these two young Chefs have created a new food sensation, which appears at various venues around the Greater Cleveland Area. Where and when they will be serving is where the social network tech comes in.

Last Thursday, I had an 11:30am appointment in Willoughby, and was rushing to get caught up on my  morning info-overload when I saw a post on the Facebook Wall of fellow blogger Cleveland Foodie:  "Want to try Dim and den sum? Work on the east side? They are coming to my office parking lot tomorrow at 11:30 - stop by!" An inquiry or two later, I learned that they would be serving until 1:30pm, "or until the food runs out." Hopeful that I could make it after my appointment, I found myself flying into the parking lot of 24865 Emery Road just about 1pm. And imagine my distress to see that they were obviously gearing up to drive out! As my mind considered parking in front of them to stop them from leaving, I was rescued by yet another Cleveland food blogger, Heidi Robb (of Life in Recipes), and another gentleman, who emerged from their vehicles just as I was hitting the driveway apron. Thank goodness, and lucky for us!

Why so lucky, you ask? Because we all got an awesome lunch for a little money!

The Uniquely Decorated Dim and Den Sum Truck

Chef Chris informed us that everything on the menu was still available except tater tots (because he'd already shut and cooled the fryer). And he was out of tomatoes. And singles. And we said: "no worries!"

First up - a sandwich for the gentleman:

Brisk-wich: Slow roasted brisket, asian baked beans, spring onion relish, pickles

Heidi ordered two sets of sliders:

Chicken slider: chicken confit, watermelon slaw, homemade hot sauce 

Pork Slider: Pulled Pork, kimchi-onaise, seaweed salad 

I did not get to taste any of those, but they sure looked fabulous! I had briefly considered taking my lunch back to my office to eat, but the sight and smell of the other items sealed it. Back in my car, as Dim and Den Sum rolled past my rear window, I dug into my packages!

Shortrib slider: Braised local shortrib, corn salsa, teryiaki sauce 

What a lovely introduction to Dim and Den Sum! Melt-in-your-mouth tender shortrib, crunchy fresh onions and corn (not super sweet, but better than I would expect for May), and mild teriyaki adding salty bite against the sweet salsa.  A toothsome appetizer.

PBLT: Slow roasted pork shoulder, thick cut bacon, tomato relish, sriracha mayo, red leaf lettuce

PBLT = Pork, Bacon, Lettuce and Tomato.

This DDS signature sandwich was a little sad to be missing it's tomato components - but pork fat definitely made up for it!

This last photo is included to show off the bacon more. It is a most worthy bacon - deeply tasty, not overly salty, and richly porky. Mine was just a tad undercooked, such that it was a bit too chewy, but I'm not holding that against it - conceptually, and in execution (but for the doneness of the bacon) it was a fabulous sandwich, which I anticipate happily eating again. The pulled pork was perfectly cooked and flavored, and the sriracha mayo made my lips tingle with pleasure. Though the menu described the greens as red leaf lettuce, my sandwich also had peppery micro greens, which added even more depth to the flavors, while the leaf lettuce added crunch. All in all, a lunch worthy of committing a parking violation to get!

Dim and Den Sum posts the info on where and when it will be serving to Facebook and Twitter, and provides menu and other information on its website. The website says that they are also available for catering or corporate events. I highly recommend playing with their food (I hear the tater tots with truffle are to die for!) if you have the opportunity to do so.

Fun Playing With Happy Hour Bacon at Fahrenheit, Tremont, Cleveland OH

Yes, you read that correctly - Happy Hour Bacon. Let me explain.

Last night was a busy one! After a full day at the office, home to pick up the husband, than up to Ohio City to pick up an order of grass fed beef and pastured eggs from Aaron Miller of Miller Livestock Co, Inc. Since Aaron was in town for a meeting at 5:30pm, and since our dinner date in Tremont wasn't until 6:30pm, we found ourselves pulling into Tremont with a bit of time to spare. As we turned from Professor Street onto Jefferson, however, we saw our friends (and soon-to-be dining companions) Jan and John crossing the street for a pre-dinner cocktail at Fahrenheit. What a splendid idea!

As I have said many times in this space, Cleveland is blessed with an abundance of wonderful eats and drinks. It would take retirement and an unlimited expense account to get to them all with any regularity. Tremont more and more reminds me of Greenwich Village NYC with its myriad of fabulous eateries at all price points, and fun shops and people. Rocco Whalen's Fahrenheit is a place that we haven't gotten to often enough, but for no other reason than too many places, too little time and money. 

And so, last night we joined our friends for a little Happy Hour goodness - and OMG does Chef Whalen know how to rock the Happy Hour!

I present - the bar snacks:

That would be bacon. Forget the popcorn, pretzels and peanuts folks - this is the real deal for a bar snack (and still salty enough to accomplish its primary purpose)! Yum.

And, as if that wasn't enough, Chef Rocco was kind enough to send a marvelous taste to us to sample. It isn't on the on-line menu yet, but if you visit Fahrenheit, it is worth asking for:

Salad with Fresh Duck, Marcona Almonds and Citrus Dressing 

More yum. And had we not been heading to dinner, we would certainly have availed ourselves of the Happy Hour Menu, which includes the following:

Fahrenheit Happy Hour - Monday through Friday 5-7pm

FOOD SELECTIONS

Vietnamese Chicken Springrolls, Bibb Lettuce, Cucumber Salad,
Hong Kong Dipping Sauce 4

“Double Cheeseburger”, Lettuce, Tomato, Ketchup and Mustard, Toasted Bun 5

Butternut Squash, Goat Cheese, Garlic Spinach Pizza, Finished with Ohio Maple Syrup 6

“Mini Hotdog Platter”, 2 Beef Dogs, Toasted Brioche, Chopped Bacon, Tomato,
Ketchup and Mustard, Battered Onion Rings 7

Crispy Fried Chicken and Waffles, Truffle Honey, Scallions 8

DRINKS

Great Lakes Dortmunder • Newcastle • Jose Cuervo “Blood Orange” Margarita •
Cantina Tollo Pinot Grigio • Red Tree Pinot Noir 3

The chicken and waffles looked oh-so-tempting, but an authentic Thai feast was awaiting us, so we thanked Chef for treating us to the salad, paid for our drinks, and headed across the street.

But I've just gotta shout that Chef Rocco Whalen is a genious to supply bacon as a bar nosh! We need to get back to Fahrenheit for a meal soon. Fun with bacon at Happy Hour - need I say more?

I Have Given Myself Over to the Pork Side, Episode I - Bacon

Cue the Darth Vader music! I now realize that it is pointless to resist. I have given myself over to the PORK side!

As most of you know, I was raised in a Conservative Jewish house on Long Island, in New York suburbia. We did not keep kosher (though my father's mother did), but we generally observed quite a few of the dietary rules imposed by Kashruth - more as a cultural than religious matter (my mother wouldn't know what to do with a sausage or pork roast if you gift-wrapped it for her). Drinking a glass of milk with a meat meal, for example, seemed gross (and it still does, to me), and I never put cheese on a cold meat sandwich - but that doesn't keep me from enjoying veal parmigiana. And other than the occasional package of bacon (after all, who doesn't like bacon), you would seldom find any shellfish or pig parts in the house where I grew up. Ironically, after I moved out, my mother because enamored of ham and cheese sandwiches; ham had always been an unidentified object in our house, and I always passed on it at school lunch. My pre-marital exposure to pork was mostly bacon (yum!) and the occasional taste of mass-market sausage (not so yum).

Since I moved to Cleveland in 1995, I have been exposed to a world of artisanal pork, and have tasted many varieties of chops, roasts, sausages, and charcuterie with pleasure. It was with this background that we ordered half a Berkshire hog from Blue Egg Farmer Kathy Breychak this year.

Our first tastes of our hog were mostly bacon. We also sampled some sausage, which we ate like burgers:

Inspired by Michael Rulman's BLT Challenge, we enjoyed a few amazing BLT's once the tomatoes came in this summer.

BLT: Garden Lettuce, Tomato, & Hungarian Pepper, Bob's White Toast, Breychak Bacon, Mayo

None of our BLTs would have been eligible for Ruhlman's contest, because the butcher of the hog smoked the bacon (and the mayo was Hellman's). These were some of the most delicious moments of our summer and fall, though.

BLT "Deluxe" - with Farmers Market Egg:





 







And finally - the last BLT of the season - on Bob's Freshly Baked Wheat Bread - I couldn't bear to toast it!


















 






And now, summer is over and the tomatoes are gone. Sniff.

We have used the bacon grease in so many kitchen applications; the smell and taste have been everywhere - no old coffee can for this liquid gold! I tried - I tried to resist my feelings. But the rich, sweet smell and taste of the Pork Side had me in its grasp. Would there be no salvation? Save me Obi-Wan Kenobi - you are my only hope!

To be continued . . . .