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Shagbark hickory syrup flows in Amish country
Tea from the tree's exfoliating bark, well water, and organic cane crystals are the syrup's only ingredients

Foodies foraging for what’s fresh and local have been feeding Northeast Ohio’s economy.

Trendy new restaurants are thriving, farmers’ markets are proliferating and chefs are tipping their toques to the region’s small farmers for the quality and variety of what they bring from the soil.

There’s another benefit of the farm-to-table movement: new specialty foods produced in our region. For today’s Quick Bite, we visit a syrup business running smoothly in Amish country.
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Picasso and paella at the Cleveland Museum of Art
A special menu at Provenance continues into next month for the Picasso exhibit that closes in April

Today on Quick Bites, we have a very special guest for dinner. And it’s happening at one of the most talked-about new restaurants in Cleveland. Menus at Provenance at the Cleveland Museum of Art were created by chef Doug Katz to reflect the art in the museum’s special exhibitions. The restaurant opened in October and it’s still hard to get a reservation, but WKSU’s Vivian Goodman got a table with a favorite customer.
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The Countryside Conservancy hosts Akron food swaps
Swapping is a hot new trend in the local foods movement

It was fun when we were kids with lunchboxes to try to trade an apple for a cookie. But now adults are swapping food, and the trend is nourishing the local foods movement.
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Jibaro parks on Cleveland's West Side and expands its food-truck fare
Mofongo, a Puerto Rican stew, is one of several Caribbean specialties at the pizzeria

You don’t have to run after a truck anymore for the playful Caribbean cuisine Elvis Serrano cooks up. His food truck still rolls, but now there’s a stationary location on Cleveland’s west side for Jibaro World Eats. And the chef now has new ways to honor his ancestry and showcase the traditional food he grew up with. For today’s Quick Bite, WKSU’s Vivian Goodman pulled into the new Jibaro Pit Stop Pizzeria.
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If it reeks, it rocks
Purported health benefits of garlic waft like the aroma

Eating garlic poses certain social risks. Yet for centuries, kitchens all over the globe have reeked with it. It’s a staple in almost every cuisine. But aroma and flavor are not all the pungent bulbs are good for.
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It's like mama used to make at Sterle's Slovenian Country House in Cleveland
Sterle's hasn't changed its recipes in 60 years

Heaping helpings of authentic Eastern European cuisine are still served in many Northeast Ohio homes.  But only a handful of restaurants still make it like mama used to. For today’s Quick Bite, WKSU’s Vivian Goodman takes us to midtown Cleveland for a hefty portion of tradition and a few new twists on the side.
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An Akron company gives seminars on table manners
Bad manners have blown many a business deal

Champagne sparkles and the shrimp is piled high at the company banquet.  But did everyone bring their manners? Today on Quick Bites, Vivian Goodman reports on an Akron firm that teaches dining etiquette.
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Chocolate is easy to eat but baking with it can be tricky
A New York chef comes to Stark County to show how it's done

The Mayans were wrong about some things but not about chocolate. They considered it a gift from the gods. But baking with chocolate can be tricky, so today Quick Bites consults an expert.
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A new initiative to help small farmers sell to restaurants and supermarkets
Funding comes from the Ohio Department of Agriculture and the USDA

A greater quantity and variety of local produce is available year-round now that many small farmers extend their growing seasons in solar greenhouses. Kale, swiss chard, turnips, ginger, garlic and more sun-bathe in the snow under plastic “high tunnels” or “hoop houses”, and are sold at a growing number of indoor farmers’ markets. Still, we buy 90 percent of our food at grocery stores and those fresh local greens don’t go there.  Nor do they garnish your plate at most area restaurants. WKSU’s Vivian Goodman reports on a new initiative to make local food available beyond the farmers’ markets.
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An update on a couple of small farmers taking on new challenges for the new year
They've added three not-so-little pigs to their farm family

WKSU’s Vivian Goodman began a series of weekly reports about the local food scene in January.  Since then even more farmers markets are attracting even more foodies seeking what’s fresh and in season.  It’s been a good year for small farms like Portage County’s Breakneck Acres. Now, along with serving retail customers, they’re providing specialty grains to bakeries in Lakewood and pasta makers in Cleveland. For today’s Quick Bite Vivian went back to the farm for an update,
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Northeast Ohio chefs share the secrets of quick cuisine
Recipes for 35 meals the chefs make for themselves when they don't have a lot of time

If you think you’re  busy during this holiday season, imagine what it’s like for cooks and caterers.  After a long day in a hot kitchen, meals they make for themselves have to be good, but fast.   A new book takes us into the private kitchens of Northeast Ohio’s top chefs to learn the secrets of quick cuisine.  WKSU’s Vivian Goodman visits with the author for a Quick Bite.
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Craft cocktails with locally-sourced fruits and spices
Liqueurs and infusions made with what's fresh

Eating locally-grown produce is now in fashion.  And what’s local is what’s in season. So Northeast Ohio’s top chefs work with small farmers to offer asparagus in spring and squash in the fall.  But something new is bubbling up. For today’s Quick Bite, WKSU’s Vivian Goodman uncorks the latest development in the farm-to-table movement: “farm-to-bar."
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A beer-tasting train ride through the Cuyahoga Valley National Park
Two hours, five appetizers, five craft beers, and the wonders of nature

It’s no news to lovers of good food that visuals enhance the dining experience. The way the food looks on the plate is important. Another factor is how everything looks where the meal takes place. The scenery of the Cuyahoga Valley National Park can be really appetizing. Add a beer and hop aboard the Cuyahoga Valley Scenic Railroad with WKSU’s Vivian Goodman, for today’s Quick Bite.
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The next generation enters a sizzling cuisine scene
Tri-C Culinary Arts program has doubled in three years

Cleveland’s restaurant revolution promises to be more than a flash in the pan because there’s no shortage of fresh talent downtown. On Public Square, not far from trendy restaurants on E. 4th Street and Ohio City, culinary students are training to become the next generation of celebrity chefs.
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And the feast goes on
A chef and educator has tips on making the most of what's left of Thanksgiving

Now that the holiday is over, we’re thankful for the leftovers. We could add some broth to the turkey carcass and make soup. We could make savory muffins out of the stuffing. Or we could get fancy, but for that we need some expert advice. WKSU’s Vivian Goodman arranged that for us in today’s Quick Bite.
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Turkey submerged in saltwater cooks up moist
Top chefs know the secret but it's hard to do at home

Whether your turkey arrives fresh from the farm or frozen from the supermarket, a common complaint at the Thanksgiving table is …it’s too dry. The cure for that might be a refreshing saltwater bath, not for the cook… for the gobbler. For today’s Quick Bite, WKSU’s Vivian Goodman travelled to Moreland Hills to consult with a master chef to make sure our turkey comes out of the oven moist and juicy.
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