Fun Playing With Ice Ice Daisy!

Daisy's Ice Cream was a 40 year legend on Fleet Avenue in Cleveland's Slavic Village. After being shuttered since 2015 when Ray and Daisy Pudelski decided to retire, it has now been acquired and rejuvenated by Cleveland Chef and BBQ Maven Walter Hyde. The simple walk up restaurant features it's namesake ice cream, but with Chef Walter's unique spins. In addition, Daisy's offers a few savories to allow for a full meal experience if you desire. A row of picnic tables allow for al fresco on premise dining. 

We've visited Daisy's twice since it reopened. First was early July 2018. Walter says the presentations have been tweaked since then, but the goodies are substantively the same.

Pierogi Split: Apple and Blueberry Cheesecake Pierogi, Ice Cream, Toppings

Don't be discouraged by how melted-looking this is. Walter has re-invented the presentation and serving vessel to keep the cold things colder longer. It was so delicious notwithstanding the melt - creamy, hot and pierogi-ish while cool, sweet and refreshing, with two types of dessert pierogi for us to share. Caramel and chocolate sauces, whipped cream and ice cream bathed the locally made sweet pierogi with deliciousness. This was plenty for the two of us! But Walter wasn't finished with us yet. 

Pierogi Taco

A "Pierogi Bun" is stuffed with Polish Sausage, Sauteed Cabbage, and Bacon and topped with  Horseradish Sauce.  Probably the most unique "taco" in Cleveland, this item tastes as good as it looks!

We visited again after first enjoying the neighboring Saucisson's Porco Pop Up Brunch. Walter insisted on treating us to his latest creation:

Watermelon Sundae

Built upon a hunk of real watermelon with the center carved out, this Watermelon Sundae had it all: Ice Cream, Caramel, Chocolate Bits, Captain Crunch, A Touch of Nut, Whipped Cream and Cherries on Top! Again, one plate fed two.

Walter has promised to keep up the creativity (we expect no less from him) as the seasons change and ingredients and tastes morph with the climate. He may even stay open for the winter, though he's still working on the logistics for that.

I can't recommend a more tasty Saturday afternoon than a bite and shopping at Saucisson and then dessert (perhaps preceded by one of Walter's special savories) just down the street. Those savories include nachos, burgers, hotdogs, sausage, pulled pork and shredded chicken, and chili, in addition to a selection of pierogies. Ice cream is available as soft serve or scooped, with a full variety of toppings and mix-ins ("Razzles"), sundaes, floats, malts, shakes and slushies, and dessert pierogies. 

Lots of fun playing with food at Daisy's! 

5614 Fleet Avenue

Cleveland, Ohio

(216) 727-1935

Facebook Page

Open 7 Days 11am-8pm

Fun Playing with Ceviche and European Cuisine at Restaurant Europa

Literally on the heels of our weekend of fun catering for our Mensa friends, Mensan friend Robert hosted a watch party as he appeared on the nationally televised quiz show Jeopardy on Monday, September 27. We assembled at the bar of Pepper Pike's Restaurant Europa Cleveland, 30519 Pinetree Road Pepper Pike Ohio 44124, 216.591.1273. I had heard about this restaurant's Ceviche Bar and chilled Siberian vodka room, so I was glad Robert had selected it.

Our evening began with appetizers, which I believe were comped to Robert by the house. 

Potato Pancakes (Latkes), Smoked Salmon, Sour Cream

Shrimp Cocktail with Vodka Cocktail Sauce

Let me stop right here. This shrimp was positively delicious. Though certainly a frozen product - there was not a trace of off smell or taste (or chemicals), just lovely sweet shrimp meat that paired nicely with the horseradish-infused cocktail sauce.



The smoked salmon likewise tasted fresh and clean, with a bit of salmon gusto that I really enjoyed.



The potato pancakes were dense and chewy - not as crunchy as I might like them, but wonderfully satisfying and not at all greasy. Topped with a bit of salmon and sour cream - a perfect pre-dinner bite.


Beef Filled Potato Pancake

At least I think that is what this was. A sort of inside-out latke - meat in the middle instead of on top - this  morsel was crispy and again not greasy, with seasoned meat to round it out. Nicely done.


Stuffed Latke Cross Section

I'll show you the appetizer we ordered next, even though it wasn't actually served until after our entrees.  I really wanted to sample a Ceviche, especially after tasting the pristine shrimp and tasty salmon. (Ceviche is raw fish “cooked” through the process of marinating in citrus.) And what type of Ceviche could be more "Cleveland" than this:



PERCH Ceviche * Onion, jalapeno peppers, cilantro, mango. Juice of lemon, lime and orange.

The oversized martini glass was stuffed to bursting with these lovely nuggets of perchy goodness! I especially enjoyed the combination of the unexpected flavors - the mango, cilantro and jalapeno, together with three different citrus juices. And for the third time, a fish/seafood product passed both the smell and taste tests for freshness and chemistry. I am completely sold on Restaurant Europa.

Stuffed Cabbage

Bob's entree was served with tasty mashed potatoes and steamed vegetables (which clearly came from a food service bag, though they were not the frozen type) and sour cream.

My taste was moist and delicious - a little different from the way my mom (or my husband) would make it, but that's ok. I can't even explain how it was different - seasonings, cooking technique - but we enjoyed it very much. 

Russian Ravioli: Beef Dumplings with Mushroom Sauce 

My entree was the only thing I tasted all evening that I could make a negative comment about. There was something dusty and dry about the texture of these "deep fried" dumplings that I couldn't put my finger on. Fortunately, the ceviche and the mushroom sauce (yes, you read that correctly; I actually selected the mushroom sauce and it was delicious, thank you) added lots of moisture to the party. And the insides of the dumplings were very moist - it was just the outside that was dry.

The beef filling inside the dumpling was just a little different from both of the beef fillings I had already tasted. Though I don't know if I'd order this dish again, I'm not sorry that I tried it (I'd suggest trying the boiled version if this intrigues you).

The price points at Europa are incredibly reasonable for the quality and quantity served. The generous portion of Ceviche was $5.50 and our entrees were each $10.99. So playing with European food at Europa is not only fun on your palate, but easy on your wallet. The website boasts of live music six nights a week beginning at 6pm (except Monday, which was the night we visited). The bar tenders worked very hard to please our large group, even when liquors ran out or weren't available, and the alcohol selections included some Russian beers, Eastern European wines, and unusual vodkas. Note that the restaurant is not open for lunch, just dinner beginning at 4pm all seven days. We had fun playing with the food and drinks at Restaurant Europa, and we didn't even get to the chilled vodka room this time!

More Fun Cooking for a Crowd in Cincinnati

Actually, a more accurate title would be "More Fun Cooking Up a Shitload of Food in My Kitchen, Freezing It, Schlepping it to Cincinnati (a 4 hour car ride) and Reheating It a Day Later For 150 Hungry Mensans." We've been "guest cheffing" for the Cincinnati Area Mensa Regional Gathering for several years; we cannot say no to our dear friend and accomplice in cooking adventures, Virginia P. (Do note that someone from American Mensa recently asked me to return as Hospitality Chair for the National Gathering in 2011; I politely declined.)

The theme for the event this year was "CAM-A-Lot." Since Virginia planned to cover both Arthurian-era food and Spam for Saturday's dinner, we came up with "Lots-A-CAM" for Friday's dinner. I learned that five of American Mensa's local groups use the acronym "CAM," and I was determined to serve at least one delicacy from each place. As always, a major challenge was the lack of a real kitchen; though our improvised one works very well:

So, without further ado

Chicago Area Mensa:

Italian Beef Sandwiches

I was thrilled to have the assistance of retired Chef and dear friend Tom T., who served out the sandwiches - I was surprised at how many of the attendees weren't familiar with this Chicago-area staple!

Our Chicago-based friend (and Queen's Croquet Grillmaster) John M. was kind enough to pick up our order of 25# of beef and accouterments from Pop's Italian Beef, 7153 W.127th Street, Palos Heights, Illinois. (708) 361-0087 and drive them to Cincinnati. While not quite as ethereal as Al's or Johnnie's Italian Beef - Pop's was very good. The photo above is Pop's bread, which we cut into "half sandwich" size.

 

Pop's Hot Peppers

  

Pop's Sweet Peppers

I regret that I didn't get a photo of an assembled sandwich. I did eat one, however, and it was delicious!

Cleveland Area Mensa:

Pierogies with Caramelized Onions and Butter

These amazing potato-filled pasta morsels came from the Grandmas at St. Josephat's Church in Parma, Ohio. They make the best pierogies I've ever tasted, bar none, and I  always source from them if I want pierogies for an event.

Fresh Kielbasa

Redolent with a hit of freshly ground black pepper, we sourced 20 pounds of this goodness from Mazzulo's Market. Mazzulo's has two locations - Bainbridge and Aurora, Ohio. And while you may wonder what folks surnamed "Mazzulo" know about kielbasa - this version was fabulous, and was the first thing we ran out of. Bob pre-cooked them in our oven on Wednesday then chilled them; we reheated them Friday in a plug-in roaster, in its own juices.

Cincinnati Area Mensa:

Our plan was to re-create a local favorite: Cincinnati Style Chili, which is slightly sweet, and served over Spaghetti (or, as it is called in Cincy, "noodles") with Oyster Crackers. I think we did a fine job.

Red Beans, for a "4 Way"

  

Chili - thanks to Nora F. for the recipe!

 

The only lack of authenticity was the inability to make a "5 Way" - since one of our guests is deadly allergic to raw onion, we omitted it from the buffet. No one seemed to miss it.

Central Alabama Mensa:

 

Hopping John

This savory combination of black-eyed peas, bacon, onion and rice was well received. We pre-cooked the rice and froze it in zipper bags separately from the bean mix. The two parts were combined when heated for service.

Columbus Area Mensa:

  
Buckeyes

Bob made about 500 of these peanut butter and chocolate confections.



We also served 3 types of GFS soup and a salad bar (thanks to Virginia  for the latter), and  an additional dessert:

 
Chocolate Mess


This crockpot cake of chocolate cake mix, chocolate pudding, eggs, oil, sour cream, and chocolate chips never fails to please, especially when served with vanilla ice cream and whipped cream (which I almost forgot to serve - oops - cranberry sauce!).

And so, we succeeded in feeding another large group.

Now - a word about the Cincinnati Style Chili I made. I began by having a "research" lunch at the local Skyline Chili outlet.






 
5 Way (Chili Over Spaghetti with Beans, Onion and Cheese)

 

Since we brought some of my chili home with us after the event, I was able to photograph the assemblage, which I'd neglected to do at the event:









I think we did pretty well with this - we've certainly enjoyed playing with the leftovers!

This should be our last major feeding project until spring. Until then, we'll be playing with our food on a slightly smaller scale. Which makes me both a little happy, and a little sad.

By the way - today is Terra Madre Day aka Slow Food Day- so please celebrate by eating something local or enjoying a slow cooked meal with family and friends! We're ordering in Mister Brisket sandwiches for lunch at the office today, and enjoying a Meet the Farmers' Dinner at Greenhouse Tavern tonight!