Northeast Ohio has a history of making things. Today, along with liquid crystals and polymers, itâ€™s salsa and artisan cheese. A hot new food scene is simmering among local growers, chefs, producers, educators and epicures, and from now on, every Friday, WKSUâ€™s Vivian Goodman will sample new offerings in â€śQuick Bitesâ€ť.
A nostalgic return to fresh-baked aromas from a Lakewood corner bakery
Artisan ethnic specialties from the Quick Bites larder
Nostalgia for the days when the aroma of fresh-baked ethnic breads emanated from corner bakeries is the basis of a family business in Lakewood. In this story from the Quick Bite’s larder, WKSU's Vivian Goodman returns to the corner of Detroit and Clifton where Ginius and Sabina Macys bake ethnic specialties for a diverse clientele.
Western Reserve School of Cooking expands to Cleveland
The Hudson institution once known as the Zona Spray Cooking School has a second location
A little cooking school in Hudson established on its quaint town square more than four decades ago now has a gleaming ultra-modern kitchen near downtown Cleveland. It was the Zona Spray Cooking School when it opened in 1971, but now it’s the Western Reserve School of Cooking. And since 2008, Catherine and Carl St. John have owned it. Since late fall, Catherine’s also been teaching at a bigger, second location near Cleveland State University. That’s where WKSU’s Vivian Goodman caught up with the busy chef for today’s Quick Bite.
Creating an occasion in South Euclid with seafood and chocolate
Chocolate is what's for dinner for a veteran caterer with a passion for dessert
Northeast Ohio has almost 200 caterers producing everything from elegant galas to backyard barbecues. Most work out of restaurant kitchens and banquet centers, but one cooks in the back of an artisan bakery. WKSU’s Vivian Goodman takes us into his kitchen in today’s Quick Bite.
Kombucha: a sweet business brewed with fermented tea
Two Northeast Ohio food producers are making money with a health drink that goes back a few millennia
In a food culture where everything old is new again, interest in fermented food and drink has bubbled up. We meet a couple of Northeast Ohio entrepreneurs cashing in on the trend in today’s Quick Bite. WKSU’s Vivian Goodman reports they’re creating new interest in a beverage that goes back thousands of years.
Ohio homesteaders and sustainability advocates feel good about kefir
It's one of the world's oldest fermented milk drinks and it's self-perpetuating
One of the world’s oldest elixirs is back in vogue. Kefir is a beverage made from fermented milk. Its health benefits remain largely unproven. But fans claim that drinking it makes them feel good. Besides, it’s a local, sustainable, food source that can be made at home. In today’s Quick Bite, WKSU’s Vivian Goodman delves into the drink.
Local dishes inspired by local paintings at the Cleveland Museum of Art
The museum's new prix fixe menu highlights locally grown food and draws attention to the Cleveland Galleries
A multi-sensory experience is now offered at the Cleveland Museum of Art. To go along with locally originated art, the museum's restaurant is serving dishes inspired by it, made with locally grown ingredients. WKSU’s Vivian Goodman has a look and a taste in today’s Quick Bite.
Cleveland culinary entrepreneurs book a stay in the hotel world
Scott Kuhn and Chris Hodgson have opened Sanctuary: the Restaurant and Wine Bar in Beachwood's Double Tree Hotel
Two Clevelanders who own a smorgasbord of eateries have opened yet another. In today’s Quick Bite WKSU’s Vivian Goodman reports this restaurant is a unique challenge for the partners because of its location.
Food safety scientist calls for unity in the fight for a better food system
Doug Gurian-Sherman of the Center for Food Safety says foodies and farmers need to get on the same page
Diverse groups make up the food revolution. Activists in urban food deserts, suburbanites shopping at farmers' markets, and proponents of sustainable agriculture are all working to improve the food system. But are they working together? In today's Quick Bite, WKSU's Vivian Goodman reports that a leading environmental scientist says it's time for stakeholders to unite.
The Big Easy comes to Tremont for Mardi Gras
A Louisianan is stirring up the gumbo and jambalaya
You can celebrate Mardi Gras in Northeast Ohio in many ways, but food is a big part of the fun. Whether it’s the Shrove Tuesday pancake dinner at a local church or a hurricane at your neighborhood tavern, this last blast before Lent is a time for pure indulgence. And no one knows the food and drink of Mardi Gras better than a chef born on the bayou. In today’s Quick Bite, WKSU’s Vivian Goodman takes us into his Cleveland kitchen.
Baristas convene in Cleveland's Little Italy for latte art
The friendly competition is part of a growing craft coffee community
What could be more welcome on another freezing day than a hot cup of coffee? Perhaps, a cup of “craft” coffee. Roasting the highest quality beans in small batches, grinding and brewing to order, one cup at a time -- the craft or “slow coffee” movement is percolating in Northeast Ohio. In today’s Quick Bite, WKSU’s Vivian Goodman visits one of the region’s new upscale coffee shops to take in some latte art.
School children in Bath produce a seed-to-table garlic feast
Garlic Day at Old Trail School is part of its Edible Education program
A recent celebration in the cafeteria of Old Trail School in Bath featured the fruits of childrens’ labor. The kids planted their own garlic, peeled it, chopped it and carried it to the kitchen for a garlic feast. In today’s Quick Bite, WKSU’s Vivian Goodman reports on the edible education of Garlic Day.
Nature and nourishment down by the river at the Metroparks' Merwin's Wharf
Merwin's Wharf is the parks' first full-service restaurant
The Cleveland Metroparks has entered a new realm: the food business. Merwin’s Wharf, a full-service restaurant, opened over the summer on the East Bank of the Flats. In today’s Quick Bite, WKSU’s Vivian Goodman reports that the park district’s new eatery is attracting outdoor enthusiasts and food lovers alike.
Baking chocolate bourbon cake in Canton with a pal of Julia Child
We raid the Quick Bites larder for tips from master baker Nick Malgieri
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 we raid the Quick Bites larder for tips from a renowned chocolatier.
Resolving to read food labels for better health in the new year
It takes patience, time and good eyesight to read the fine print, but the benefits are real.
If healthier eating is on your resolutions list, you’ll need a good shopping list, too. But even if you know the right food to look for, how do you know it really is what it says it is? In today’s Quick Bite WKSU’s Vivian Goodman gets advice on reading labels.
Adventure awaits at Trentina, Chef Jonathon Sawyer's new passion project
The restaurant features gastronomic oddities in small portions and multiple courses with lots of tableside commentary
A trend-setting chef is hoping to start a new one in his hometown. Jonathon Sawyer has opened Cleveland’s first “tasting menu-only” restaurant. In today’s Quick Bite, WKSU’s Vivian Goodman takes us to Trentina in University Circle, where every plate tells a story.
Filipino community enjoys a taste of home in Akron
Fil-Am market celebrates its first anniversary with lechon, a whole roasted pig, the national dish of the Philippines
Along with the New Year, a family business in Akron will be celebrating its first year of offering food from the Philippines. Fil-Am Market opened last December and quickly became a gathering place for the region’s tight-knit Filipino community.
Philippine dishes are salty, sweet and sour, often all at once. And in this part of the country, not easy to find. WKSU’s Vivian Goodman offers a taste in today’s Quick Bite.
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