Martinis, Etiquette, and a Seance!

This past Friday, I engaged in all three at the Hanna Theater.  Thanks to my dear friend Julie, I was invited to a special social media night to see the Great Lakes Theater production of Noel Coward's Blithe Spirit, which also included an introduction to making cocktails and an etiquette lesson.

Stirred, not shaken!

Our night began with a demo on how to properly make a martini.  Noel Coward was a huge fan of gin martinis and was often seen waving one towards the stage during a performance of one of his plats.  We learned a classic martini is made of equal parts gin (or vodka) and vermouth, chilled, stirred, and strained into a martini glass.  (Sorry James Bond, shaken not stirred is not the correct way to make a martini).  We were then given the choice to have either a gin or vodka martini garnished with either an olive or lemon.   Of course, I went with gin and a lemon garnish.

Colleen

With our martinis in hand, we then headed upstairs for an etiquette lesson by Colleen Harding of the Cleveland School of Etiquette.  Colleen's lecture focused on proper etiquette at a cocktail party.  She explained the importance of using proper wine glasses with stems, how and when to join in a conversation, and how to appropriately give someone your business card.  As cute and chic as stemless wine glasses may be, if you are going to be in a situation where you are holding your glass, they will cause your wine to warm  quickly from body heat ruining the characteristics of the wine.  Also, did you know it is not proper to hand someone your card initially, if at all.  Colleen pointed out you should only give someone your card if they ask for it.  Remember, you are at a social event, not a poker tournament.  

Hilarious and "spook-tacular"!

We then were given a brief tour and history of the Hanna before showtime.  In 2008, Great Lakes Theater renovated the Hanna to create a more intimate experience for theater goers.  I personally feel there is not a bad seat in the house.  Also, the bar located in the back of the theater is a gift from Tom Hanks and Rita Wilson.  Tom did perform for three seasons at the Great Lakes Theater.  

Blithe Spirit tells the story of novelist Charles Condomine who wants to research spirits for a novel he is working on.  Along with his wife Ruth, their friends the Bradmans, and Madame Arcati, they participate in a seance with leads to the spirit of Charles' first wife, Elvira, being summonsed to visit Charles.  Elvira is unhappy to find Charles has remarried and tries to sabotage his marriage to Ruth.  The play itself is comical and very enjoyable.  It is running currently through March 10.  You can save $10 on tickets by using the code: NEO when you purchase tickets online, over the phone (216-241-6000), or at the Playhouse Square box office.

Delish!!

Afterwards, Katie, Julie, Jessica, Chris, Kasey, and Mary head to Cowell & Hubbard for some late night treats.  I ordered the vegan pizza which was topped with a bed of arugula and balsamic.  It was perfect for a late late dinner!  I cannot wait to return and try an entree and cocktail!  Zack Bruell once again did not disappoint!

**Disclaimer: I was invited to attend social media night at Great Lakes Theater.  I was given a ticket and complimentary cocktail in exchange for blogging about my visit.  As always, all opinions are 100% my own**

Salvation through Food

As I sat in church yesterday morning, I knew I had to say a few extra prayers of repentance.  I didn't lie, cheat, or steal.  There was no killing, adultery, or pride on my end this past week either.  However, there was gluttony and maybe a slight bit of envy.  Last Wednesday, I was fortunate enough to attend my second Emerging Chefs event, Sacrilicious, which featured the praise worthy creations of Chef Jeff Fisher of Touch Supper Club.  Their fourth event really lived up to the motto of Emerging Chefs, "Big Flavor.  Bold Venues" since we gathered together in an old Russian Orthodox church in the Gordon Square Arts District.  Some of the pews were converted into tables, while others were set up in a way that reminded me of a church dinner, such as a Lenten fish fry.  All of the dishes were inspired by the Bible or other religious rituals and beliefs.

Upon finding our seats, we were soon asked to line up and receive Chef Fisher's interpretation of Communion.  This was nothing like the Communion wafers I was used to.  This one was crispy, with one half featuring a kumquat jam and the other, a chicken liver pate.  I only wish I did not eat each half separately.  The jam was very sweet and fruity which would have been a nice compliment to the slight saltiness and savoriness of the pate.  We also has a small cup of wine.  With our souls "cleansed" and our palates awakened, we were now ready to share in the five course feast awaiting us.

Our first course was a hot tomato water with mini gnocci, grape tomatoes, fresh mozzarella, and a poached quail egg.  To accompany this course, was the El Diablo Ketchup Martini.  We were told this course was representative of Genesis, since the Pilgrims believed the tomato to be the fruit of the devil.  The egg, as Chef Fisher explained was a take on the question "Which came first, the chicken or the egg?"  Overall, this pairing was perfect.  The flavors of the tomato water and egg were really brought out by the tomato from the martini.  Chef Fisher, if you are reading this, PLEASE add the martini to the drink list at Touch.  The martini may have been on favorite drink of the night.  Think Bloody Mary on the level of saintliness.  Maybe it is due to the fact it was made from Touch's house ketchup.

Our next course was Chef Fisher's interpretation of the Last Supper.  It was a St. Germain cured salmon tartar with a squid ink tweil, savory lemon curd, carmelized sweet Maui onions, and creme fraiche.  Chef Fisher said this is what he would make for his last meal on Earth, and I would have to agree with him.  It was my favorite dish of the night.  Any time citrus in incorporated into a seafood dish, I am won over.  The subtle sweetness of the lemon curd brought out the natural flavors of the salmon while the creme fraiche added a gentile cool finish.  I am not the biggest onion fan, however in this dish, the onion was not overpowering and blended well with the other elements of this course.  The drink paring for this course was a St. Germain Lime Soda.  This drink would be perfect on a summer day since it was cool and refreshing.

Our third course was Chef Fisher's culinary take on the Lamb of God, that being a lamb carpaccio, tempura battered egg yolk, crispy fennel and shallots, parmesan cheese and truffle oil.  For not being a big lamb person, I will admit, I enjoyed the carpaccio.  It was sliced very thinly and the crispy fennel and shallots went well with it.  My favorite part of this dish was the tempura battered egg yolk.  Once I broke it open, the yolk helped bring all of the elements of the plate together.  However, there was one part of this course I did not enjoy, the drink.  The Cather in the Rye cocktail, while visually appealing, may have been my punishment for overindulgence.  Or maybe it was the fact it was a bourbon based cocktail and I do not like bourbon.   

              

The fourth course was all about forbidden fruits.  We were served Asian braised pork belly with forbidden rice and blood orange star anise sauce, with a five spice cotton candy.  My personal interpretation of the pork belly relates to the strict Kosher diet many Orthodox Jews follow which does not allow pork.  I also found the plating of this dish Chef Fisher's interpretation of the Crucifixion, with the spiced cotton candy being the storm clouds which covered the sky.  Our drink pairing was called the Grapes of Wrath which was a vodka/saki cocktail with grape infusion.  Maybe this was a take on the hyssop wine the soldiers gave to Jesus while hanging on the cross (or maybe my 13+ years of Catholic school are getting the best of me).  Overall, my favorite part of this dish was the rice and sauce.  While the pork was tender and well flavored, it just wasn't the star for me. 

Finally, the dessert course which was beet foam with angel food cake, devils food cake, passion fruit coulis, with raspberry teardrops.  The inspiration for this dish is final judgement.  The earthiness of the beets represents the earth, in which our physical bodies will return to.  The angel food and devils food cake symbolize Heaven and Hell.  The passion fruit and teardrops were delicious reminders of a life filled with passion, love, and the struggle to do what is right.  On the side we enjoyed two Rights of Passage cocktails, a warm, sweet brandy and a cold Grappa with limoncello.  

Overall, the whole night was everything you would expect from an Emerging Chefs event.  Wonderful food in a unique atmosphere.  I also had the pleasure of sharing this uplifting experience with some of my favorite fellow bloggers Brad and Alicia.  I also finally met Journeyman Cook and his lovely wife The Brewer's Daughter as well as a Laura whom I just started following.  It was also nice to meet one of my "tweeps" Joe.  Hopefully, I will be able to attend the next movie insprired Emerging Chefs event in March.  By the end of my prayers yesterday morning, the prayers for repentance turned to prayers of thanks for an evening of great food in good company. 

Until next time...follow your heart, fulfill your hunger!     

Tuesday's Tidbits

Welcome to this week's tiny helping of Tuesday's Tidbits!  

*We currently are in the middle of Downtown Cleveland Restaurant Week.  This is the perfect opportunity to check out that place you have been dying to try.  With $30 prix fixe dinners and $15 prix fixe lunches, how can you pass this up.  Also make sure to check out some of the fun tasting events being held throughout the week too.  I am excited to try Zinc tonight with WhyCLE and another one of our friends!

*Looking for something fun, free, and tasty to do on Thursday?  Check out Ladies Bite Out at Suite Sixx, presented by Chef Matthew Mytro.

*After reading Cleveland Food and Brews Reveiw's interview with Chef Jeff Fisher, I am even more excited for Emerging Chefs Sacrilicious on Wednesday.  Can't wait to hear what their March Even will be!!

*Today is National Margarita Day!

*Now through March 8th, Paladar will be holding Carnaval inspired drink and appetizer specials.

*After hearing Steve Schimoler and his crew from Crop are taking over the restaurant/bar at Whiskey Island, I am even more excited for summer Sunday Funday and sand volleyball.

*I am one of this month's Twitter 20 sponsored by cleveland.com.  #CLE20

Until next time...follow your heart, fulfill your hunger!

Food to Put You In the Mood

Last Wednesday, I was invited to my first Emerging Chefs event, Aphrodisiacs at the Velvet Tango Room.  VTR provided the perfect setting for an evening of culinary seduction.  The event, which was sold out, was held in the private backroom behind the door with the Russian crest.  On my many visits to VTR, I always wondered what was behind that door.  Guests were only allowed in after saying the secret pass code which was emailed hours prior to the evening.  The room was dimly lit and I found a spot on a love seat by the fire.  Overall, the setting alone was very intimate.

Chef Matthew Mytro of Stove Monkeys prepared a wonderful four course tasting inspired by foods considered to be aphrodisiacs.  Each was paired with a cordial sized VTR cocktail.  Our first course to set the mood was East Coast Oysters with tarragon, a lemon champagne granita, and chocolate bubbles.  The aphrodisiacs featured in this course, oysters, champagne, and chocolate are quite common and well known.  The flavors blended well and it was a perfect teaser course for my pallet.  It was paired perfectly with the Aviation cocktail.

Our next course was ginseng poached duck breast served on a bed of smoked corn polenta with asparagus and drizzled with harisse buerre monte.  The duck melted in my mouth and the drizzle added a little spice which is great especially considering the theme of the evening.  I loved the polenta since it was very flavorful and the corn was a great addition.  Also, anything infused with truffles appeals to me.  I never knew asparagus was considered an aphrodisiac either.  We were served VTR's Manhattan which is the only part I didn't enjoy only because I do not like bourbon.  If I didn't enjoy a Manhattan at VTR, I will probably not enjoy one anywhere.  However, the cherry garnishing the Manhattan was very tasty. 

   





The third course, and my favorite, was Chef Mytro's "Poke a Dot" Scallops with gold and red beets, basil sauce, and caviar.  Scallops are one of my overall favorite dishes.  Chef Mytro cut the center and filled one with a gold beet puree and the other with red beet.  They were served on beets and drizzled with the basil sauce with a small garnish of caviar.  Again, much to my pleasant surprise, basil is an aphrodisiac.  In my personal opinion, this whole course seduced me.  The flavors blended so well together, my mouth is still watering as I write this.  this course again, was perfectly paired with one of my favorite VTR cocktails, "The Lady in White".  However, there was nothing innocent to be said for this course or the cocktail.  I am lusting more!

Our dessert course featured three different mini cupcakes, one banana, one almond-vanilla, and the third, chocolate and coffee.  Each flavor combination was inspired by an aphrodisiac flavor.  Again, I learned banana and almond to be aphrodisiacs.   Cupcakes to me are pure bliss and a very guilty pleasure.  We had a choice for our final cocktail, the sweet "Lady in Red" or the bitter "Negroni".  I chose the sweet "Lady in Red" and it was the perfect finish to my culinary seduction.  However, like any good lover, I left VTR wanting more.  I am planning on attending future events put on by the Emerging Chef and Chef Matthew Mytro.  

Until next time...follow your heart, fulfill your desire hunger.